AJC classifiedsJobsHomesCarsSubscribeArchives


ajc.com




Home | News | Metro | Sports | Business | Living | Opinion | Travel



Find a job
Find a home
Find a car
Marketplace



Home
News
Metro
Sports
Business
Living
Buzz
Events
Movies | Video
TV | Pop music
Dining Out
Food
Travel
Fashion
Arts & Books
Home & Garden
Health
Write captions
Polls & Forums
Living Vent
Photo galleries
Visitors' Guide
Opinion
Print edition



Archives
Email alerts
Subscribe
Photo, page
reprints
Gifts, guides
Contact us
Site map



Special sections
Healthy Living
News for Kids
Faith & Values
Buyer's Edge
Homefinder
Technology
Parade

Go guide
What's coming this season in arts, music, movies


Elvis
Elvis Presley
Remember the King of Rock & Roll

Buy books about Atlanta and the South



[ The Atlanta Journal-Constitution: 10/13/02 ]

7-day menu planner

Related:
More on food, including recipes and columnists
Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite!

Family SUNDAY

Enjoy family day with CAESAR BEEF KEBABS (see recipe) on the menu. Serve the juicy kebabs with RICE tossed with sliced green onions and chopped red bell pepper.

Add fresh steamed YELLOW SQUASH, a MIXED GREENS SALAD and WHOLE-GRAIN ROLLS to the feast. For dessert, top ANGEL FOOD CAKE with FRESH RASPBERRIES and light whipped cream.



PLAN AHEAD: Prepare 2 extra kebabs and save enough raspberries for Monday.
Check out the recipe for this day!


Heat and Eat MONDAY
Use Sunday's leftover beef kebabs for SOUTHWESTERN BEEF HASH. In a large nonstick skillet, cook 3 cups frozen O'Brien potatoes for 5 minutes on medium-high. Stir in 1 cup salsa and the leftover diced kebabs. Continue cooking 8 to 10 minutes or until potatoes are lightly browned; stir occasionally. Garnish with sliced green onions and ripe olive slices. Serve with a crisp LETTUCE WEDGE and CORNBREAD (from a mix). Spoon leftover RASPBERRIES over fat-free VANILLA ICE CREAM for dessert.



PLAN AHEAD: Save enough cornbread for Tuesday; save enough ice cream for Saturday.


Budget TUESDAY
Beans are a tasty money-saver, as FIESTA BLACK BEAN "PAELLA" proves. Cook 1 (8- to 10-ounce) package yellow rice mix according to directions. To the cooked rice, add 1 (15-ounce) can rinsed reduced-sodium black beans and 1 cup frozen petite green peas (thawed). Let stand, covered, 5 minutes.

Meanwhile, cook 6 to 8 ounces smoked turkey sausage (cut into 1/4-inch slices) on medium until lightly browned; stir in 2 medium chopped plum tomatoes to the sausage. Add to rice mixture; toss lightly and serve.

Add a GREEN SALAD and warm the leftover CORNBREAD. For dessert, enjoy FRESH PINEAPPLE.


Express WEDNESDAY
Before summer escapes, serve an all-time favorite, BACON, LETTUCE AND TOMATO SANDWICHES, on whole-grain toast. Use garden tomatoes and spread a little low-fat mayonnaise on the toast. Add deli POTATO SALAD and DILL PICKLES to the plate. FRESH SLICED PEACHES are about the best dessert ever.

Meatless THURSDAY
Stay cool tonight with TEX-MEX SPUDS. Microwave 4 (6- to 8-ounce) baking potatoes 8 to 12 minutes (or about 6 minutes per pound). Slash the tops and top with guacamole, salsa and reduced-fat sour cream. Serve with a bowl of CORN CHOWDER and add BAKED TORTILLA CHIPS. For dessert, enjoy sliced CANTALOUPE.



PLAN AHEAD: Bake extra potatoes for Friday.


Kids' FRIDAY
Treat the kids to ooey-gooey CHICKEN CHEDDAR GRILL. Heat oven to 350 degrees. Layer French bread (sliced in half lengthwise) with shredded 50 percent reduced-fat cheddar cheese, sliced deli chicken (or turkey), drained mild salsa and more cheese. Place on a cookie sheet and bake 8 to 10 minutes or until cheese is melted; slice.

Serve with OVEN POTATO WEDGES. Cut leftover baked potatoes into wedges, coat with cooking spray and bake at 425 degrees until hot.

Add deli CARROT SALAD. Slice WATERMELON for dessert.


Entertaining SATURDAY
Surprise your guests with LEMONY SHRIMP RISOTTO (see recipe). Serve the easy dish with a BOSTON LETTUCE SALAD and ITALIAN BREAD. For dessert, CHILI CHOCOLATE BROWNIES (see recipe) with leftover fat-free VANILLA ICE CREAM will be another surprise. Garnish with fresh RASPBERRIES if desired.


Check out the recipe for this day!


Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at susan@7daymenu.com.

The Menu Planner is also accessible at www.7daymenuplanner.com.

Published on August 24, 2014
© 2014 Universal Uclick Universal Uclick

Read more comics and editorial cartoons





* E-mail news alerts
* AJC Stores



Search AJC.com
ENTER KEYWORD:
Search The Stacks
Search our print archives for AJC stories back to 1985.
Today's print edition
Front-page image
Page 1 / A section
Sports section
Metro news
Business section
Editorials, columns
Living section




home | news | metro | sports | business | living | opinion

By using ajc.com you accept the terms of our Visitor Agreement. Please read it.
Questions about your privacy\\? See our updated Privacy Statement.
Interested in reprint permission\\? See our Permissions Policy.


� 2002 The Atlanta Journal-Constitution