This week's menus

Menu Planner

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

February 07, 1999|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.


Your family will stand in line for this Old-Fashioned Pot Roast With Carrots and Potatoes (see recipe). It's a lot lower in fat than our mothers' recipes. Serve the roast and vegetables with a green salad and crusty bread. For dessert, surprise Mother with that good frozen apple cobbler you've discovered. She'll be impressed.

Plan ahead: Save enough cobbler for Monday.

Tip: If you can't find a 1-pound roast, ask your butcher to cut off the amount you need for this recipe and freeze the rest for later.


No need to go out (or call out) for pizza with all the varieties of gourmet pizza in your grocery store's frozen-food department. We're fond of a portobello mushroom flavor, one of the lower-fat versions. Look for a packaged romaine salad in produce to add crunch. Warm leftover cobbler and top with fat-free frozen vanilla yogurt for an easy dessert.

Plan ahead: Save enough yogurt for Tuesday.


It seems we're never tired of chili at our house (nor is our pocketbook), and this Smoky White-Bean Chili is one of the reasons (see recipe). Serve the chili with your own coleslaw and store-bought corn bread. Strawberry sauce over leftover yogurt is a cool dessert.

Plan ahead: Save half the chili for Wednesday; save some of the strawberry sauce for Thursday.

Wednesday/Heat and Eat

Dinner is easy tonight. Heat leftover chili and serve it over rice. Add a splash of hot sauce to the chili mixture, if you want a little extra heat. Make a mixed greens salad with light vinaigrette and add crusty bread. For dessert, fresh fruit completes a simple meal.


The kids will like the mild flavor of Tomato Beef Pasta (see recipe). Let them make a lettuce salad to go with their pasta. They might want bread sticks, too. For dessert, swirl leftover strawberry sauce into instant chocolate pudding made with skim milk.


While you're enjoying the savory flavors of an Avocado, Sun-Dried Tomato and Lime Omelet (see recipe), you'll forget about meat. Serve the omelet with frozen hash-brown potatoes and whole-wheat rolls. Pineapple chunks and cookies make a good dessert.


Perciatelli and Broccoli (see recipe) takes its roots from Sicily. Serve the thick, tubular pasta with a Fennel and Orange Salad. Remove stalk, brown leaves and the green stem from fennel bulb; cut into quarters and slice; set aside. Over a bowl, peel and cut 3 medium oranges into 1-inch cubes, preserving as much juice as possible. Measure 3 tablespoons juice and discard or refrigerate the rest. Add the 3 tablespoons juice and 1 tablespoon olive oil to bowl; mix well. Add salt to taste. Add fennel and toss. Divide among six salad plates. Add Italian bread. The perfect dessert is sorbet and macaroons.

Shopping List

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


beef top or bottom round roast

cooking spray

canned tomatoes

dried thyme

black peppercorns

bay leaf

baby carrots

new potatoes



fresh parsley

salad greens

crusty bread

frozen apple cobbler


frozen gourmet pizza

packaged romaine salad

fat-free vanilla yogurt


vegetable oil

ground turkey breast



canned Mexican-style tomatoes

canned white beans

chili powder

white wine vinegar

liquid smoke flavoring

ingredients for coleslaw

corn bread

strawberry sauce



bottled hot sauce

salad greens

light vinaigrette

crusty bread

fresh fruit


spiral pasta

lean ground beef


shredded carrots

canned cut green beans

mild salsa



Parmesan cheese


bread sticks

instant chocolate pudding

skim milk




oil-packed sun-dried tomatoes


skim milk



olive oil

frozen hash-brown potatoes

whole-wheat rolls

pineapple chunks



perciatelli, bucatini or other long, thick tubular pasta

fresh broccoli

cooking spray



canned whole tomatoes




pine nuts

pitted green olives

fresh basil

pecorino or Parmesan cheese

fennel bulb


olive oil

Italian bread



Old-Fashioned Pot Roast (Sunday)

Makes 4 servings

Preparation time: 20 minutes

Cooking time: about 3 hours

1 (1-pound) beef top or bottom round roast, trimmed of all visible fat

cooking spray

3/4 cup water

1 (14 1/2 -ounce) can finely chopped tomatoes and juice

1/4 teaspoon dried thyme

4 black peppercorns

1 small bay leaf

1 package baby carrots (1 pound)

12 ounces new potatoes, halved and quartered

2 ribs celery, cut into 1-inch slices

1/2 medium onion, sliced

1 tablespoon fresh parsley, minced

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