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

Menu Planner

August 16, 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 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.


Turn off the oven and turn on the microwave and grill for Indoor-Outdoor Pork Roast with a honey-mustard sauce (see recipe). What goes better with a casual summer meal than corn on the cob and sauteed zucchini? You'll also need multigrain rolls.

For dessert, divide a store-bought angel food cake horizontally into three layers and spread softened sorbet on each layer, like icing. Stack the layers and chill for about an hour for ice-cool angel food cake. Garnish with fresh fruit if desired.

Plan ahead: Save leftover pork, honey-mustard sauce and cake for Monday.


Leave the oven off and serve leftover sliced pork roast. Make it into sandwiches on dense white bread with leftover honey-mustard sauce.

Just add your own or store-bought potato salad and coleslaw for a simple meal. Leftover cake is a quick dessert.


Thoughts of meat will be miles away when you eat Polenta with sun-dried tomatoes and blue cheese (see recipe). Serve with a fresh spinach salad. Add your own or store-bought biscuits.


Pasta is always a stretch-a-dollar-till-it-hollers kind of food. Tonight's Spaghettini With Clams will say "uncle" immediately (see recipe). Accompany with a mixed green salad and Italian bread. Fresh fruit and cookies are good for dessert.


My Dallas nephew, Eric, made a meatless chili for the family recently (see recipe). His mother made a carrot and pineapple salad and his brother, Gordon, opened a package of store-bought corn muffins. Dad helped by eating everything ` and by doing the dishes!


What could be easier than combining a store-bought teriyaki stir-fry mix and a package of cooked chicken strips? The stir-fry mix can be found in your supermarket's frozen-food section. Just follow the directions on the package and add the cooked chicken during the last 2 minutes of cooking. We liked the combo over noodles, but rice is good, too. I added a splash of soy sauce. A green salad is a good addition, as is crusty bread.


Some may call it peasant food, but your guests will declare Cavatappi With Spinach, Beans and Asiago Cheese delicious (see recipe). If you toss the spinach and cheese while the pasta is warm, the spinach will wilt and the cheese will soften for more blended flavors. Your own gazpacho can start the meal. You'll also want sesame bread sticks. Finish this feast with a fruit tart (see recipe).

Shopping List

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


boneless pork-loin roast, well-trimmed and tied

honey-mustard sauce

corn on the cob

fresh zucchini

multigrain rolls

angel food cake

fruit sorbet

fresh fruit for garnish, if desired


dense white bread

store-bought potato salad and coleslaw, or ingredients to make your own


cooking spray


butter or margarine

sun-dried tomatoes

crumbled blue cheese

fresh spinach




olive oil


canned baby clams

dry white wine

freshly ground black pepper

dry bread crumbs

fresh parsley

salad greens

Italian bread

fresh fruit



quick brown rice

canned pinto beans

canned chunky tomatoes

scallions, if desired

store-bought carrot and pineapple salad, or ingredients to make your own

corn muffins


frozen teriyaki stir-fry mix

cooked chicken strips


soy sauce

salad greens

crusty bread


cavatappi or other spiral pasta

fresh spinach

olive oil

freshly ground black pepper

cannellini or other white beans


Asiago cheese

ingredients for gazpacho

sesame bread sticks

refrigerated sugar- cookie dough

canned pineapple slices

fat-free cream cheese


pure vanilla extract

fresh strawberries and blueberries

kiwi fruit

Indoor-Outdoor Pork Roast (Sunday)

Makes 12 servings

Preparation time: 5 minutes

Cooking time: microwave, 21 to 28 minutes; grill, 35 to 40 minutes

1 (3- to 4-pound) boneless pork loin roast, trimmed and tied

1/2 cup prepared honey-mustard sauce

Microwave pork roast, fat side down, covered with wax paper, on medium (50 percent power) 7 minutes per pound. Turn over roast after half the cooking time. Meanwhile, prepare grill.

Place partially cooked roast on grill; cover and cook 35 to 40 minutes, turning after half the cooking time. Brush with honey-mustard sauce every 10 minutes throughout grilling time. Remove from grill when meat thermometer reaches 155 degrees.

Place roast on carving board; cover with foil 10 minutes or until temperature reaches 160 degrees. Slice across the grain and serve. (From "Save Your Heart With Susan," Susan Nicholson, R.D.; Morrow, 1991.)

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