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

Menu Planner

September 06, 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.


Enjoy Grilled Pacific Coast Steak with the family (see recipe). Serve with packaged yellow rice, canned or dried black beans and a sliced avocado salad on dark-green lettuce with fat-free sour cream.

You'll win raves for Chocolate Dream Bars, an easy dessert. Arrange 8 store-bought brownie squares on a platter. Spoon 1 1/2 cups fresh sliced strawberries over the brownies. Top each brownie with light whipped cream and sprinkle each with cocoa powder.

Plan ahead: Save leftover steak and four Dream Bars for Monday.

Monday/Heat and Eat

Make an easy steak stir-fry tonight using leftover sliced steak, frozen stir-fry vegetables and stir-fry sauce. Spoon over rice and add a green salad with a light vinaigrette on the side. You'll want crusty bread and, of course, leftover Dream Bars.

Plan ahead: Prepare enough rice for Tuesday.


Stretch your budget and never know it with flavorful Turkey Picadillo (see recipe). Serve over leftover rice. For dessert, make your own banana sundae with fat-free frozen vanilla yogurt, fat-free caramel sauce and sliced ripe bananas.


Make a meal with Stuffed Spuds. Bake 4 large potatoes. In a large, nonstick skillet, heat 1 teaspoon olive oil and saute one 8-ounce package of sliced mushrooms about 5 minutes; set aside. Chop 2 tablespoons fresh parsley. To assemble, split potatoes and sprinkle with toppings evenly divided: 4 tablespoons shredded reduced-fat Swiss cheese, the mushrooms, chopped parsley and 4 tablespoons fat-free sour cream.

Add a mixed green salad and crusty bread. For a refreshing finish, make instant lemon pudding with skim milk.


Make a delicious Catalina Chicken Salad for an easy meal (see recipe). Serve with sourdough rolls. Make a fresh fruit cup for dessert. What a cool meal!


When the kids hear about Taco Biscuits (see recipe), they'll come running. Serve the biscuits with canned fat-free refried beans and a chopped dark-green lettuce salad with cherry tomatoes. Fat-free chocolate ice cream with fresh berries is for kids of all ages.


Your guests will be back for seconds of Pork Salad With Melon (see recipe). Serve the salad soon after it is made for the best flavors. Saute mushrooms for a side dish. You'll want crusty rolls. A store-bought Boston cream pie makes an easy dessert.

Shopping List

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


pineapple juice

soy sauce


garlic salt

flank steak

packaged yellow rice

canned or dried black beans


dark-green lettuce

fat-free sour cream



light whipped cream

cocoa powder


frozen stir-fry vegetables

stir-fry sauce


salad greens

light vinaigrette

crusty bread


ground turkey


dry white wine

olive oil


green bell pepper


tomato sauce

golden raisins

pimento-stuffed green olives


Worcestershire sauce

black pepper


fat-free frozen vanilla yogurt

fat-free caramel sauce



baking potatoes

olive oil

sliced mushrooms

reduced-fat shredded Swiss cheese


fat-free sour cream

salad greens

crusty bread

instant fat-free lemon pudding

skim milk


cooked, sliced chicken breast

reduced-fat Catalina-style dressing

packaged mixed salad greens

deli turkey ham

reduced-fat sliced Swiss cheese

canned potatoes


sourdough rolls

assorted fresh fruit


ground turkey

lean ground beef


taco seasoning mix

refrigerated biscuits (not buttermilk)

reduced-fat sharp Cheddar cheese

jalapeno peppers (optional)

canned fat-free refried beans

dark-green lettuce

cherry tomatoes

fat-free frozen chocolate ice cream

fresh berries


chili powder

ground ginger



pork tenderloin


olive oil




frozen whole-kernel corn

water chestnuts

salad greens


crusty rolls

Boston cream pie

Grilled Pacific Coast Steak (Sunday)

Makes 8 servings

Preparation time: 5 minutes

Marinating time: 3 to 4 hours; cooking time: 15 minutes

3/4 cup pineapple juice

1/4 cup each: soy sauce, water and fresh lime juice

1/2 teaspoon garlic salt

1 flank steak (1 3/4 pounds)

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