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

Menu Planner

November 15, 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.


The family will enjoy your own recipe for broiled lamb chops. With the chops, serve baked potato wedges. Toss baking potatoes, cut in eight wedges, with a little olive oil and Parmesan cheese and roast 35 to 45 minutes in a 425-degree oven. Minted Cucumber Salad (see recipe) is a perfect side dish. Add sourdough bread. Finish with fat-free frozen vanilla yogurt and store-bought fudge sauce.

Plan ahead: Save enough yogurt for Wednesday.


Never mind meat with vegetarian chili (see recipe). Serve with quick brown rice. Add a mixed green salad and corn muffins from a mix. Fresh fruit is a light dessert.

Plan ahead: Save half the chili for Tuesday.

Tuesday/Heat and Eat

Dinner will be quick tonight with chili stuffed potatoes. Bake 4 (8- to 10-ounce) potatoes. Cut a cross (X) on top and push open potato. Stuff potato with heated leftover chili. Top with salsa and some black olives (sliced and rinsed).

Continue this easy meal with a green salad. You'll want crusty bread, too. For dessert, heat up a frozen peach cobbler.

Plan ahead: Save leftover cobbler for Wednesday.


Make a quick stop at the store and make chicken BLTs tonight. Prepare 4 frozen baked chicken breasts according to directions. Cook 4 slices bacon. In a small bowl, combine 1/4 cup low-fat mayonnaise, 1 tablespoon prepared horseradish and 1/4 teaspoon Worcestershire sauce. Spread mixture on 4 split whole-wheat hamburger buns along with sliced tomatoes and lettuce leaves. Add a cooked chicken breast and a bacon strip to each bun.

Serve with canned cheese-potato soup and crackers. For dessert, warmed leftover peach cobbler and fat-free frozen vanilla yogurt will be welcome.


The children will think you're silly and funny when you serve them something called Doggie Boats With Grass for dinner. Heat oven to 375 degrees. Split 6 fat-free hot dogs lengthwise. Top with an 8-ounce can of sauerkraut (rinsed and drained). Add 1 1/2 cups of store-bought or homemade mashed potatoes and 1/3 cup reduced-fat shredded cheese, both divided equally. Bake in a baking dish coated with cooking spray about 15 minutes or until hot. Serve the boats with baked corn chips and carrot sticks. And for dessert, ice cream sandwiches are easier than pie.


Hold the line on food costs but not on flavor with Ginger Beef and Noodle Soup (see recipe). Serve with crackers and a green salad. For dessert, canned apricots and oatmeal-raisin cookies are easy.


Your guests won't have to go to Normandy in France to enjoy Turkey Cutlets With Apples (see recipe). Use calvados, a brandy made with apples, for an authentic flavor (or use another brandy). Serve with rice. On the side, frozen French-cut greens beans are a good choice. Add dinner rolls.

For dessert, Maggie's Morsels (see recipe) will melt in your mouth, while refreshing sorbet carries on the French theme.

Shopping List

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


well-trimmed lamb chops

baking potatoes

olive oil

Parmesan cheese


yellow bell pepper


fresh mint


balsamic vinegar

fat-free frozen vanilla yogurt

fudge sauce


diced tomatoes and green chilies

canned black beans

frozen corn and roasted red peppers

tomato paste


fat-free sour cream

quick brown rice

salad greens

corn muffin mix

fresh fruit


baking potatoes


black olives

salad greens

crusty bread

frozen peach



frozen baked chicken breasts


low-fat mayonnaise


Worcestershire sauce

whole-wheat hamburger buns



canned cheese-potato soup



fat-free hot dogs

canned sauerkraut

prepared mashed potatoes or ingredients to make your own

reduced-fat shredded cheese

cooking spray

baked corn chips

carrot sticks

ice cream sandwiches


cooking spray

lean ground beef

ground ginger

black pepper

beef broth

baked beef-flavored instant ramen noodles

frozen broccoli stir-fry vegetable mix


salad greens

canned apricots

oatmeal-raisin cookies


turkey cutlets


dried thyme

cooking spray

butter or margarine

Granny Smith apples


apple cider

cider vinegar

calvados or other brandy

evaporated skim milk


frozen French-cut green beans

dinner rolls


white vinegar


vanilla extract


reduced-fat chocolate baking chips


Minted Cucumber Salad (Sunday)

Makes 6 servings

Preparation time: 15 minutes

3 cups seeded, thinly sliced cucumbers

1/2 small diced yellow bell pepper

2 thinly sliced scallions

2 tablespoons minced fresh mint

2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

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