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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
Make today's family feast a more casual one with GREEK CHICKEN BURGERS WITH SPICED YOGURT SAUCE (see recipe) at the center of the plate. Serve it with ORZO SALAD WITH CHICKPEAS AND DILL (see recipe). On a sweet note, finish with RED VELVET CAKE.
PLAN AHEAD: Save enough cake for Tuesday.
Check out the recipe for this day!
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Budget MONDAY
We always welcome dishes that are lower cost and packed with flavor and that's why WHITE CHEDDAR MACARONI AND CHEESE WITH HAM was such a success. Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Cook 1 pound farfalle (bow tie) pasta according to directions; drain.
Meanwhile, melt 2 tablespoons butter in a heavy-bottomed saucepan on medium. Stir in 2 tablespoons flour until well-blended; cook 1 minute. Whisk in 1 cup 1 percent milk and cook, whisking continuously until smooth. Whisk in another cup milk and continue to cook, while whisking, 5 minutes or until thickened and smooth. Remove from heat; stir in 1/4 teaspoon each pepper and nutmeg. Whisk in 2 cups (3 1/2 cups total) reduced-fat or regular white cheddar cheese until smooth. In a large bowl, mix together the pasta, cheese sauce and 1 more cup of cheese. Stir in 1 (10-ounce) packaged frozen (and thawed) tiny green peas and 1/2 cup finely diced ham. Spoon into baking dish. Scatter 1/2 cup more cheese over the top. Bake 30 minutes or until bubbly. Remove from oven; let stand 10 minutes. (Adapted from Family Circle magazine.) Serve with a SPINACH SALAD and MULTIGRAIN BREAD. Enjoy PEACHES for dessert.
PLAN AHEAD: Save enough macaroni and cheese for Tuesday.
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Express TUESDAY
Leftover MACARONI AND CHEESE is waiting for you, so dinner is practically ready once you heat it. Add a packaged CAESAR SALAD and WHOLE-WHEAT ROLLS on the side. Slice the leftover CAKE for dessert.
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Meatless WEDNESDAY
We really liked this SWEET POTATO CHILI (see recipe) and it's perfect for a cooler November meal. Serve it over BROWN RICE. Add a LETTUCE WEDGE with sliced hard-cooked EGGS and CORNBREAD. PINEAPPLE CHUNKS are your dessert.
PLAN AHEAD: Save enough chili and cornbread for Thursday. Cook enough rice for Saturday and freeze it.
Check out the recipe for this day!
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Heat and Eat THURSDAY
The leftover CHILI will be even better tonight since the flavors have blended more. Heat it and serve over toasted leftover CORNBREAD SQUARES. Add a ROMAINE SALAD. For a light dessert, try TROPICAL FRUITS.
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Kids' FRIDAY
What kid could resist SPAGHETTI AND MEATBALLS? Heat refrigerated or frozen (thawed) turkey meatballs in marinara sauce until hot. Toss with cooked drained spaghetti. Serve with CARROT STICKS and SOFT ROLLS. For dessert, stir sliced bananas into instant BANANA PUDDING made with 1 percent milk and top it with light whipped cream.
PLAN AHEAD: Defrost the brown rice for Saturday.
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Entertaining SATURDAY
Invite guests for JERK SEASONED SHRIMP WITH FRUIT SALSA. Combine 2 tablespoons olive oil and 1 1/2 pounds uncooked peeled and deveined shrimp in a large bowl; toss to coat. Sprinkle with 3 tablespoons jerk seasoning; toss to coat. Thread shrimp onto 8 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 6 minutes or until no longer pink. For the salsa, combine 2 cups chopped fresh pineapple, 1/2 cup seeded, chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro and 2 teaspoons cider vinegar. Serve with shrimp. (Adapted from Cooking Light magazine.) Serve with leftover BROWN RICE, GREEN BEANS WITH SLICED ALMONDS, a BIBB LETTUCE SALAD and BAGUETTES. Buy an ICE CREAM PIE for dessert.
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Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. E-mail Susan at menuplanner@mindspring.com.
Much more 7 Day Menu Planner...
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