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

August 29, 1999|By SUSAN NICHOLSON | SUSAN NICHOLSON,Universal Press Syndicate

This week's menus

Each day of the week offers a menu aimed at a different aspect of meal planning at a different aspect of meal planning. Ther'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


Spice up the family gathering with Cajun Pork Roast (see recipe). Accompany the delicious meat with Green Beans With Red Onion and Blue Cheese (see recipe). Add canned creamed-style corn and dinner rolls. Store-bought carrot cake is a quick dessert.

Plan ahead: Save enough pork and cake for Monday.

Tip: If you're watching your weight, scrape off most of the cake icing to cut calories and fat.

Monday/Heat and Eat

Tonight's Pork Sandwiches With Apples on Rye Bread is easy. In a small bowl, combine 1 tablespoon coarse-grain mustard with 1/4 cup apple butter; spread mixture on 8 rye bread slices. Top 4 slices with thinly sliced cooked pork, fresh apple slices and the remaining bread. Serve with baked corn chips and deli coleslaw. Serve leftover cake for dessert.

Plan ahead: Buy enough coleslaw for Wednesday.


Serving economical and nutritious rice, as in Santa Fe Salad, is a great way to save money (see recipe). Add crusty bread to the meal-in-one entree. Fresh pear slices and cookies complete the meal.


Make your own Fish 'N Chips for a quick meal tonight. Bake 1 (11.4-ounce) box frozen, breaded fish fillets according to directions. Remove from oven and heat broiler. Halve 1 (8-ounce) loaf Italian bread lengthwise and broil, cut side up, until browned. Cut each half in quarters, crosswise. For each sandwich, place 1/4 cup (1 cup total or 8 ounces) drained deli coleslaw on 4 pieces bread; top with fish and 4 hamburger dill slices. Add other piece of bread and serve. Accompany the fish sandwich with steak fries and carrot sticks. For dessert, fresh cantaloupe wedges topped with lime sherbet are refreshing.


Italian Pasta and Bean Soup is so flavorful, you won't need meat. Cook 1 cup ditali or any small pasta tubes according to directions. In a large saucepan, heat 1 tablespoon olive oil. Add 1/2 cup chopped onion, 1 chopped celery rib, 1 small carrot and 1 garlic clove. Cover and cook 6 minutes or until tender. Add 1/3 cup dry white wine and boil 1 minute. Stir in 2 (15 1/2 -ounce) cans white beans (rinsed and drained), 2 (14 1/2 -ounce) cans vegetable broth, 1 (8-ounce) can tomato sauce and 1/4 teaspoon each dried basil and oregano. Bring to boil, reduce heat and simmer, uncovered, 10 minutes. Add drained pasta and 1/4 cup chopped fresh parsley; toss to mix. Serve topped with freshly grated Parmesan cheese. Add a green salad and garlic bread. Slice and bake chocolate chunk cookies for dessert.

Plan ahead: Save enough cookies for Friday.


You'll go to the head of the class when you serve your little angels Oven-Baked Chimichangas (see recipe). Serve with canned pinto beans and a chopped lettuce salad. The kids can make their own ice cream sandwiches by spreading fat-free chocolate ice cream between leftover cookies.


Grilled Lamb Chops With Shallots and Red Wine will please any guest (see recipe). Serve with your own rice pilaf. Sliced cucumbers in fat-free plain yogurt is a refreshing accompaniment. Add crusty bread.

Keep it cool with Orange Granita. In a small saucepan, combine 1 1/4 cups water, 1/3 cup sugar and 1/2 cup fresh orange juice. Bring to boil; cook over medium-high heat, stirring constantly 1 minute or until sugar dissolves. Remove from heat; cool. Pour into a 13-by-9-inch dish; cover and freeze, stirring occasionally as solution forms a slush. Spoon slush into stemmed dessert dishes and freeze 4 hours. Remove from freezer, let stand 1 or 2 minutes and serve.


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



cayenne pepper

garlic powder

dried oregano and thyme


white pepper



boneless pork loin roast

frozen green beans

red onion

crumbled blue cheese

reduced-fat Italian dressing

canned creamed-style corn

dinner rolls

carrot cake


coarse-grain mustard

apple butter

rye bread


baked corn chips

deli coleslaw


vegetable oil

orange and green bell peppers



canned kidney beans

canned corn with peppers (Mexican-style)



baked corn chips

reduced-fat shredded sharp Cheddar cheese

reduced-fat sour cream

crusty bread

fresh pears



frozen, breaded fish fillets

Italian bread loaf

hamburger dill slices

frozen steak fries

carrot sticks


lime sherbet


ditali or any small pasta tubes

olive oil





dry white wine

canned white beans

vegetable broth

tomato sauce

dried basil and oregano

fresh parsley

Parmesan cheese

salad greens

garlic bread

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.