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.
Sunday/Express
Start with store-bought turkey breast and gravy, and add a favorite stuffing mix. Serve with steamed green beans (fresh or frozen) tossed with a little fresh tarragon, margarine or butter, and a splash of dry white wine. Serve with dinner rolls. Store-bought apple pie is what Mom would want you to have.
Plan ahead: Save enough turkey for Monday and Tuesday; save some gravy and pie for Monday and enough stuffing for Tuesday.
Monday/Family
The family will welcome leftover sliced turkey breast and gravy tonight. Serve with your own mashed sweet potatoes. Steam fresh broccoli and top with Untraditional Hollandaise Sauce (see recipe). Pretend it's a holiday and serve cranberries with the feast. Add bread and warm the leftover pie for dessert.
Tuesday/Heat and Eat
No same-ole, same-ole here with Turkey and Apple Stuffed Pitas (see recipe). For dessert, fresh fruit is simple.
Wednesday/Meatless
Tonight's main dish, Mediterranean Spinach and Rice, is from Cynthia Aldape of Houston. Start your meal with canned tomato soup. Add whole-wheat rolls. For dessert, make or buy lemon pudding and top with light whipped cream.
Plan ahead: Buy enough feta cheese for Friday.
Thursday/Kids
This Barbecue Chicken is mild enough for your little darlings. Heat oven to 375 degrees. In a small bowl, combine 1/4 cup chopped onion, 3/4 cup tomato sauce, 1/4 cup each honey and cider vinegar, 2 tablespoons Worcestershire sauce and 1/2 teaspoon paprika. Mix well. Rinse 1 (2 1/2- to 3-pound) skinless (don't worry about the wings) cut-up chicken with cold running water; pat dry with paper towels. Coat a 9-by-13-inch baking dish with cooking spray; layer chicken, meaty side down, in dish. Pour two-thirds of the barbecue sauce over chicken. Bake, uncovered, 30 minutes; turn pieces, pour remaining sauce over them, and bake 20 minutes longer or until chicken is no longer pink in center. Serve with canned vegetarian baked beans and store-bought carrot/raisin salad. Add corn bread from a mix. The kids can help prepare slice-and-bake cookies for dessert.
