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

MENU PLANNER

July 19, 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.

Sunday/Family

Spiral-Cut Ham With Peach-Mustard Glaze will please the family (see recipe). Accompany the ham with your own scalloped potatoes. Green peas provide color and flavor. Don't forget bread. Mrs. Smith's makes a good apple pie for dessert.

Plan ahead: Save leftover ham for Monday and Tuesday; save some pie and prepare 1 extra cup peas for Monday.

Monday/Budget

Macaroni, Ham and Vegetable Salad (see recipe) is a light meal and light on the pocketbook. Canned tomato-basil soup is easy and quick. Add crackers. Warm yesterday's apple pie for dessert. Dinner is ready!

Plan ahead: Save half the salad for Tuesday.

Tip: Use leftover cooked green peas in salad.

Tuesday/Salad and Sandwich

Tonight's macaroni salad on a bed of red-tip lettuce is easy, because you prepared the salad yesterday. Make grilled cheese sandwiches on dense, sun-dried-tomato or whole-wheat bread to accompany the salad. For the sandwiches, use reduced-fat shredded sharp Cheddar cheese and a little Dijon mustard for a flavor boost. For dessert, serve fat-free butterscotch pudding with light whipped cream.

Tip: For the sandwiches, use cooking spray to coat the bread instead of butter or margarine; you'll cut fat and calories.

Wednesday/Kids

Any kid would like Burger Tortillas (see recipe). Serve with oven-fried potatoes and carrot-raisin salad. Oreos and sliced pears complete the meal.

Tip: To warm tortillas, wrap them in damp white paper towels and heat in microwave on high (100 percent power) 20 seconds.

Thursday/Express

We liked Carolina Turkey's Turkey Mignons. The bacon-wrapped turkey breast entrees are packed two per package for $4.99 (look for coupons) and weigh about 6 ounces each. They are good grilled or broiled. They even have a pop-up timer that activates when the internal temperature reaches 160 degrees. (Note: If you can't find Turkey Mignons, pick up your favorite cooked turkey breast fillets or cutlets.) Serve with red potato salad and fresh broccoli salad from the deli. Add sourdough rolls.

Friday/Meatless

Because I'm corny myself, Corny Pizza appeals to me (see recipe). Serve with a mixed green salad. For dessert, angel food cake with fresh berries and a little light whipped cream is just right on a warm summer night. Pure corn, eh?

Saturday/Entertaining

You will have time to enjoy your guests when you serve Roasted Vegetables With Polenta (see recipe). Serve with a bibb lettuce salad and light vinaigrette and crusty bread. Haagen-Dazs Tropical Passion Fruit or other fruit sorbet is a refreshing finish.

Shopping List

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

Sunday

spiral-cut, fully cooked ham

peach jelly or preserves

Dijon mustard

lemon

ground cloves

peach slices for

garnish

prepared scalloped potatoes or ingredients

fresh or frozen green peas

bread

apple pie

Monday

macaroni

low-fat sour cream

reduced-fat mayonnaise

fresh parsley

sweet pickle relish

spicy brown mustard

ground pepper

scallions

reduced-fat shredded Cheddar cheese

fresh carrots

green bell pepper

celery

canned tomato-basil soup

crackers

Tuesday

red-tip lettuce

sun-dried-tomato or whole-wheat bread

reduced-fat shredded sharp Cheddar cheese

cooking spray

Dijon mustard

fat-free butterscotch pudding

light whipped cream

Wednesday

lean ground beef

ground turkey

reduced-fat shredded Cheddar cheese

package of 10- to

12-inch flour tortillas

white paper towels

salsa

dark-green lettuce

frozen or fresh

potatoes

carrot-raisin salad

Oreos

fresh or canned pears

Thursday

Carolina Turkey's Turkey Mignons, or baked turkey breast

fillets or cutlets

red potato salad

fresh broccoli salad

sourdough rolls

Friday

prebaked pizza crust

pizza sauce

reduced-fat shredded Mexican-blend cheese

canned whole-kernel corn

canned black or pinto beans

onions

green chilies

black olives

mixed greens

angel food cake

fresh berries

light whipped cream

Saturday

zucchini squash

red and green bell

peppers

fresh tomato

celery

garlic

dried thyme

black pepper

olive oil

onions

cooking spray

salt

cornmeal

margarine or butter

Parmesan cheese

bibb lettuce

light vinaigrette

crusty bread

Haagen-Dazs or other fruit sorbet

Spiral-Cut Ham (Sunday)

Makes 25 to 33 (3-ounce) servings

Preparation time: 5 minutes

Cooking time: about an hour

THE HAM:

7- to 9-pound spiral-cut, fully-cooked, bone-in ham

THE GLAZE:

1/2 cup peach jelly or preserves

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice

1/8 teaspoon ground cloves

peach slices for garnish

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