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

Menu Planner

June 21, 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 meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" 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 that's quick.


For a thrill on the grill, fix Teriyaki Steak for the gang (see recipe). Serve with Corn Pudding (see recipe) and steamed, fresh green beans. Add crusty bread. How about some warm apple crisp (your own or bought) with fat-free frozen vanilla yogurt for dessert?

Plan ahead: Save half the steak for Monday and half the corn pudding for Tuesday. Buy extra vanilla yogurt for Monday.

Tip: To maintain consistent temperature of coals while cooking, add 8 new briquettes around outer edge of ash-covered coals before cooking steak.

Monday/Heat and Eat

Make an easy beef and vegetable stir-fry with Sunday's leftover meat. Combine it with frozen stir-fry vegetables and purchased stir-fry sauce. Serve the stir-fry over rice. For dessert, chill out with fat-free frozen vanilla yogurt and pineapple sauce. Add a dollop of light whipped cream if you like.

Plan ahead: Make 4 extra servings of rice for Thursday; freeze.


For a quick dinner tonight, make sliced sausage sandwiches on rye bread. Pick up low-fat sausages in the refrigerated meat case and grill or saute them. Garnish with spicy mustard. For a side dish, rinse, drain and heat sauerkraut and mix in 1 or 2 teaspoons caraway seed and a little vegetable oil. Reheat the leftover corn pudding. Pick up some brownies from the bakery for dessert.


Catfish are swimmingly economical, and most people like them fried. Try Oven-Fried Catfish to achieve the fried taste without the excess fat (see recipe). Serve with crispy hash-brown potatoes and carrot and cabbage slaw. You'll need corn bread, too. Finish with fresh fruit. Plan ahead: Save leftover slaw for Thursday.


Even though it has no meat, Black Bean Chili (see recipe) is packed with flavor, not to mention fiber. Serve over leftover rice and top with fat-free sour cream. The leftover slaw adds crunch to the meal. Serve with crusty bread.


Round up the cowgirls and cowboys for Wild West Chicken Chowder (see recipe). Serve with carrot and celery sticks and crackers. For dessert, oatmeal cookies and sliced peaches will suit.


Your lucky guests tonight will enjoy Parmesan-Crusted Pork Loin Chops (see recipe). Serve with couscous cooked with reduced-sodium chicken broth. Sesame-Soy Spinach is a good accompaniment (see recipe). For dessert, Strawberries and Grapes in Syrup With Mint and Vanilla is refreshing (see recipe).

Shopping List

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


teriyaki sauce

dry sherry

fresh ginger

beef top-round steak

frozen whole-kernel corn


1 percent milk


corn-muffin mix


reduced-fat shredded sharp Cheddar cheese

fresh green beans

crusty bread

apple crisp, store-bought or homemade

fat-free frozen vanilla



frozen stir-fry vegetables

stir-fry sauce


pineapple sauce

light whipped cream


low-fat sausage

rye bread

spicy mustard


caraway seed

vegetable oil



cooking spray

catfish fillets

cornflake cereal

celery seed

onion powder



frozen hash-brown potatoes

packaged carrot and cabbage slaw mix

coleslaw dressing

corn bread or mix

fresh fruit


canned black-bean soup

canned Mexican-style tomatoes

frozen corn



fat-free sour cream

crusty bread


vegetable oil


red bell pepper

boneless, skinless chicken-breast halves

reduced-sodium chicken broth

1 percent milk

canned sweet potatoes

frozen whole-kernel corn

canned chopped green chilies

taco seasoning mix

carrot sticks

celery sticks


oatmeal cookies



trimmed pork loin chops

Dijon-style mustard

Italian seasoning

bread crumbs

Parmesan cheese


reduced-sodium chicken broth

frozen spinach

soy sauce


sesame oil

fresh strawberries

seedless green grapes


fresh mint

pure vanilla extract

Teryaki Steak (Sunday)

Makes 8 servings

Preparation time: 10 minutes

Cooking time: 25 to 28 minutes; Marinating time: 6 to 8 hours

3/4 cup prepared teriyaki sauce

2 tablespoons dry sherry

1 tablespoon fresh ginger

1 (2-pound) well-trimmed beef top round steak, 1 1/2 inches thick

In a small bowl, combine teriyaki sauce, sherry and ginger. Combine marinade and steak in a resealable plastic bag. Marinate in refrigerator 6 to 8 hours. Remove meat; discard marinade. Grill steak, covered, 25 to 28 minutes for medium rare, turning occasionally. Carve crosswise into thin strips.

Per serving: 157 calories, 27 grams protein, 4 grams fat (25 percent calories from fat), 1.8 grams saturated fat, 1 gram carbohydrate, 71 milligrams cholesterol, 310 milligrams sodium, 0 grams fiber.

Corn Pudding (Sunday)

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