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

Menu Planner

November 29, 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.


You'll have ample opportunity for family fun when you serve easy Chicken With Yogurt and Mustard (see recipe). Serve the chicken with parsley-buttered noodles and steamed carrots. Add crusty bread. Frozen Boston cream pie makes a nice, simple dessert.

Plan ahead: Save half the chicken and leftover noodles and carrots for Monday.

Monday/Heat and Eat

Serve Sunday's leftover chicken heated along with canned vegetable soup. Toss the left-over noodles and carrots into the soup. Add a green salad and baguettes for a complete meal.


Meat will be a memory with Broiled Portobello Burgers on Toasted Multigrain Rolls (see recipe). Serve with sliced tomatoes and sweet onions. Frozen oven-fries make an easy accompaniment. For dessert, frozen blackberry cobbler satisfies your sweet tooth.

Plan ahead: Save half the cobbler for Thursday.


Chilly fall days call for savory lasagna. Pick up one of the frozen chicken or vegetable types that make four servings. Stop by the produce section for a packaged Italian salad blend.

Serve with crusty bread and fresh fruit.

Some cookies from the bakery would be good, too.


For a quick and penny-pinching meal, Beef and Mushroom-Topped Potato Wedges are just right (see recipe). Serve with frozen green peas and a lettuce and tomato salad. Warm the leftover cobbler and top with fat-free frozen vanilla yogurt


The kids will forget fast food when you make your own chicken tacos tonight (see recipe). Serve with canned ranch-style beans. Add a crunch with carrot sticks. For dessert, make instant banana pudding with skim milk. Slice some bananas and stir them into the flavored pudding.


Call it co-op entertaining. Call it fun and easy for everyone when each brings a dish.

We prepared Herb-Crusted Pork Loin With Horseradish-Roasted Red Potatoes (see recipe). Our friends brought green beans amandine and multigrain rolls. For dessert, chocolate cake and strawberries were enjoyed by everyone.

Shopping List

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


plain fat-free yogurt

Dijon mustard


black pepper

fresh thyme

uncooked boneless chicken breasts and thighs

fresh parsley




crusty bread

frozen Boston cream pie


canned vegetable soup

salad greens



portobello mushrooms

olive oil

multigrain rolls


sweet onions

frozen oven fries

frozen blackberry cobbler


frozen chicken or vegetable lasagna

packaged Italian salad blend

crusty bread

fresh fruit



baking potatoes

lean ground beef

fresh mushrooms




jar or can of beef gravy

fat-free or reduced-fat sour cream

frozen green peas



fat-free frozen vanilla yogurt


canned chicken

taco-seasoning mix

reduced-sodium chicken broth

taco shells

dark-green lettuce


reduced-fat Mexican-style shredded cheese


canned ranch-style beans

carrot sticks

instant banana pudding

skim milk



red potatoes

margarine or butter

prepared horseradish


black pepper

cooking spray

fine dry bread crumbs

fresh basil

olive oil

fresh thyme

pork tenderloin

fresh parsley

ingredients for green beans amandine

multigrain rolls

frozen chocolate cake


Chicken With Yogurt and Mustard (Sunday)

Makes 8 servings

Preparation time: 5 minutes

Cooking time: 45 minutes

1 1/2 cups plain, fat-free yogurt

1/3 cup Dijon mustard

1/2 teaspoon each salt and freshly ground black pepper

1 teaspoon fresh thyme leaves

4 pounds skinless chicken parts (4 breasts and 4 thighs)

Heat oven to 400 degrees. In a medium bowl, mix yogurt, mustard, salt, pepper and thyme; coat chicken in mixture. Place in a 9-by-13-inch baking dish. Bake 45 minutes or until golden brown. Transfer to serving platter. Remove remaining yogurt mixture from baking dish and process in blender or processor; pour into sauce boat. Serve with chicken. (Adapted from "Chez Nous," by Lydie Marshall, HarperCollins, 1995, $25.)

Per serving: 181 calories, 27 grams protein, 6 grams fat (29 percent calories from fat), 1.4 grams saturated fat, 5 grams carbohydrate, 71 milligrams cholesterol, 495 milligrams sodium, 0 grams fiber.

Broiled Portobello Burgers on Toasted Multigrain Buns (Tuesday)

Makes 4 servings

Preparation time: 5 minutes

Cooking time: 10 to 15 minutes

4 portobello mushrooms (about 4 inches in diameter)

1 tablespoon olive oil, divided

4 tomato slices

4 sweet onion slices

4 multigrain buns, toasted

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