This week's menus A clip-amd-save guide to a week's worth of meals

Menu Planner

May 03, 1998|By Susan Nicholson | Susan Nicholson,Universal Press Syndicate

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family or holiday meal, usually on Sunday, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strat-egy, a meatless dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation and an entertaining menu, usually the Saturday meal, that's quick but worthy of company.


Roast a whole turkey breast at 325 degrees for 18 to 20 minutes per pound or to 170 to 180 degrees internal temperature. Of course, you'll want gravy and homemade mashed potatoes. On the side, Braised Red Cabbage and Apples (see recipe) makes a colorful and flavorful addition. Add dinner rolls.

Plan ahead: Save leftover turkey for Monday and Tuesday; make four extra servings of mashed potatoes for Monday.

Monday/Heat and Eat

Use the Sunday leftovers and make open-faced turkey sandwiches with gravy on ciabatta or other dense white bread. Warm the leftover mashed potatoes. Serve with carrot salad.

Plan ahead: Shred an extra cup of carrots for Tuesday.


Little kids and grown-up kids, too, will enjoy Turkey Ole Casserole (see recipe). Serve it with rice and a green salad. Someone might like some extra warmed tortillas. Fresh fruit is a light dessert.

Plan ahead: Cook 1 cup extra rice for Wednesday. Save half the Turkey Ole for Wednesday.

Tip: Substitute canned or cooked chicken for turkey if desired.


Put money in your pocket and time in your hands tonight when you warm the leftover Ole Casserole and serve it with canned pinto beans mixed with leftover rice. Heat, add a splash of hot sauce and garnish with chopped green onions. Make a sliced-avocado and grapefruit-section salad. Finish with cookies.


You'll like the flavorful Bow Tie Pasta with Feta and Zucchini (see recipe) and won't miss having meat.

Serve the pasta with a fresh spinach salad and crusty bread.


My widower father persuaded me to try Dinty Moore Beef Stew, one of his standbys. Always listening to my dad, I stretched the 40-ounce can ($3.29) with a can of drained, cooked potatoes, a microwaved package of frozen peas and carrots, 1/2 cup red wine, and 1 teaspoon each of dried marjoram and thyme.

I added a big green salad on the side and crusty bread for a complete meal.

Now, may I have my allowance, Pop?


Sail away with your guests and enjoy Island Pork Chops (see recipe). Serve with Pineapple Salsa (see recipe).

Add rice pilaf along with sourdough bread.

For dessert, you could make your own or serve store-bought cheesecake and top with fresh berries.

Shopping List

What you'll need for this week's menus (consult recipes for exact amounts)


turkey breast




red onion

black pepper

red cabbage

dried apples

fresh or dried marjoram


dinner rolls


ciabatta or other dense white bread

ingredients for your own carrot salad, plus extra carrots


corn tortillas



reduced-sodium chicken broth

reduced-fat cream of chicken soup

chili powder


canned chopped green chilies

shredded, reduced-fat Monterey Jack cheese


greens for salad

fresh fruit


canned pinto beans

hot sauce

green onions


grapefruit and dark green lettuce for salad



bow tie pasta

olive oil




reduced-sodium chicken broth


crumbled feta cheese

kalamata olives

dried oregano

fresh spinach

crusty bread


Dinty Moore Beef Stew

canned potatoes

frozen peas and carrots

red wine

dried marjoram and thyme

greens for salad

crusty bread


unsweetened pineapple juice

dry sherry

light brown sugar

fresh rosemary


boneless pork loin chops

fresh or canned, juice-packed pineapple


red onion

cider vinegar

rice pilaf

sourdough bread


fresh berries

Pub Date: 5/03/98

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