| 7-Day Menu Planner | Previous Date | Today's Date | No Next Date |
| Plan your meals a week at a time or pick and choose your favorites. Each meal comes with a handy shopping list. Bon Appetite! |
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Family SUNDAY
Treat the family to OVEN-FRIED BARBECUE CHICKEN. Heat oven to 400 degrees. Pour 1 1/2 cups buttermilk into large shallow dish. In a medium bowl, mix 1 1/2 cups flour, 1 teaspoon coarse salt and 1 teaspoon pepper. Dip 4 thighs, 4 legs and 3 breasts (all parts bone-in and skinless) in buttermilk and drain excess liquid, then dip in flour, shaking off excess. Place meaty-side down in an ungreased 15-by-10-inch rimmed baking pan. Coat both sides of chicken with cooking spray. Bake 45 to 50 minutes or until chicken is crisp and internal temperature is 165 degrees. Meanwhile, mix 1/2 cup barbecue sauce and 2 tablespoons honey. Five minutes before chicken is done, brush with sauce. Make your own POTATO SALAD and buy deli COLESLAW as accompaniments. Add WHOLE-GRAIN ROLLS. For dessert, enjoy a big bowl of FRESH STRAWBERRIES with light whipped cream.
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Heat and Eat MONDAY
Planning a Memorial Day picnic today will be easy because the leftover CHICKEN, POTATO SALAD and COLESLAW are all ready. Add CRUSTY ROLLS. Now all you have to do is show your spirit and make a VERY BERRY TRIFLE (see recipe). Let's celebrate!
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Budget TUESDAY
This SPINACH ARTICHOKE CRAB SALAD uses imitation king crab, so you can have an elegant salad at a surprisingly low price. In a large mixing bowl, combine 2 tablespoons sliced black olives and 1 (14-ounce) can quartered, water-packed artichokes. Break apart 1 (8-ounce) package refrigerated imitation king crab meat and add to bowl. Add 1 (2-ounce) jar drained diced pimientos, 2 teaspoons Dijon mustard, 1 cup refrigerated spinach dip, and coarse salt and pepper to taste. Gently mix until well-blended. Spoon onto a serving platter that has been covered with a bed of 4 to 6 cups fresh baby spinach. Garnish platter with 2 medium tomatoes cut into wedges and 4 quartered hard-cooked eggs.
Serve with canned BEAN SOUP if you'd like and add BAGUETTES. Leftover trifle is an easy dessert.
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Meatless WEDNESDAY
Put INTERNATIONAL VEGETABLE SOUP (see recipe) on your list of favorites. Add a MIXED GREEN SALAD and serve the soup with CHEESE TOAST (shredded cheddar cheese melted on whole-grain toast). SLICED PEACHES are dessert. Check out the recipe for this day! |
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Express THURSDAY
Stop by the deli for TURKEY AND SWISS SANDWICHES ON WHOLE-GRAIN BREAD. Add a LETTUCE AND TOMATO SALAD and BAKED CHIPS. FRESH PINEAPPLE is your dessert. |
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Kids' FRIDAY
The kids won't be able to resist SLOPPY JACQUES. In a large nonstick skillet, cook 1 pound lean ground beef 5 or 6 minutes or until no longer pink; drain. Stir in 2 tablespoons flour; mix well. Add 1 (10 1/2-ounce) can condensed French onion soup. Cook and stir over medium heat until bubbly. Continue cooking and stirring 2 more minutes or until sauce thickens. Spoon onto toasted whole-grain hamburger buns. The kids will want OVEN FRIES (frozen) with their sandwiches. Add STUFFED CELERY BOATS (celery pieces with any cheese spread). OATMEAL COOKIES work wonders for dessert.
TIP: The adults might want some spicy barbecue sauce on their sandwiches.
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Entertaining SATURDAY
Your lucky guests will rave over your SCALLOPS IN PEANUT SAUCE (see recipe). Serve the flavorful combination over SPAGHETTI. Add a RED-TIP LETTUCE SALAD and WHOLE-GRAIN ROLLS. For a refreshing finale, try FRESH FRUIT SORBET. Place 2 1/2 cups (about 1 pound) any packaged frozen fruit pieces and 2 tablespoons sugar (or more to taste) into a food processor. Puree fruit by pulsing processor on and off while gradually adding 1/4 cup unsweetened apple juice 2 minutes or just until sorbet becomes well-blended, smooth and creamy. Serve immediately or freeze. TIP: To serve sorbet (if frozen), microwave on medium (50 percent power) 30 seconds at a time until sorbet softens enough to serve. |
