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

MENU PLANNER

February 06, 2000|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. 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/Family

Today's Pork Roast With Spicy Peaches (see recipe) is an old-fashioned kind of dish. Serve the granny favorite with rice and fresh broccoli. Add sourdough bread. Fat-free vanilla ice cream with caramel sauce is a modern-day dessert.

Plan ahead: Save enough pork and ice cream for Monday.

Monday/Heat and Eat

Make use of leftovers with Waffle Sandwiches With Apples and Pork (see recipe). Serve with frozen hash browns. For dessert, angel food cake with leftover ice cream is easy.

Plan ahead: Save enough cake for Tuesday.

Tuesday/Express

Take a few convenience items, and you have a fine meal of Lemon Rosemary Chicken With Couscous (see recipe). Serve with a store-bought package of Italian salad. Add pita bread. For dessert, leftover angel food cake with pears is simple.

Wednesday/Meatless

Curried Lentil Stew (see recipe) is a hearty meal for cooler days. Serve with your own deviled eggs for a protein boost. (I'm sure you'll make the egg stuffing with low-fat mayonnaise, won't you?) Add a green salad and store-bought bran muffins. For dessert, instant butterscotch pudding made with skim milk and topped with light whipped cream is quick.

Thursday/Budget

You will be frugal and inventive at the same time with Greek Turkey Skillet (see recipe). Serve with mixed greens and crusty bread. Fresh fruit is your dessert.

Friday/Kids

Kids' time is pizza dog time. Heat oven to 350 degrees. On a baking sheet, place open hot dog rolls. Spread with store-bought pizza sauce; top with reduced-fat shredded mozzarella cheese, sliced fat-free hot dogs and a little more cheese. Bake about 5 minutes or until hot dogs are hot and cheese melts. Serve with frozen steak fries and any sliced raw vegetables.

The kids can help make Pudding in a Cloud for dessert. Into 6 dessert dishes, spread 1/3 cup thawed fat-free whipped topping in bottom and around sides of dishes; set aside. Prepare a 3.4-ounce package of fat-free vanilla instant pudding according to directions. Spoon pudding into center of dishes. Refrigerate until ready to serve.

Saturday/Entertaining

Here I go again, serving a warehouse-club purchased entree to guests. With Banner Beef and Seafood Co.'s (or another brand) Fettuccine Alfredo With Chicken, it was an easy decision. The 40-ounce package for $7.99 served four of us generously rather than the claimed 6.6 servings (who is the .6 person, anyway?). I added mixed greens along with a bowl of black olives to the table. Of course, we had crusty bread. Store-bought fruit tarts kept the hostess with guests, not in the kitchen.

Shopping List

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

Sunday

boneless pork roast

honey-mustard sauce

prepared horseradish

light brown sugar

canned light peach halves

cooking spray

cinnamon

margarine or butter

rice

fresh broccoli

sourdough bread

fat-free vanilla ice cream

caramel sauce

Monday

honey

apple juice

margarine or butter

red cooking apples (such as McIntosh)

frozen waffles

frozen hash-brown potatoes

angel food cake

Tuesday

garlic

lemon

fresh or dried rosemary

frozen cut green beans

herbed chicken couscous mix

9- or 10-ounce package cooked, sliced chicken breast

package Italian salad

pita bread

pears

Wednesday

extra-virgin olive oil

onion

curry powder

garlic

lentils

canned stewed tomatoes

fresh spinach

salt

plain nonfat yogurt

ingredients for deviled eggs

low-fat mayonnaise

salad greens

store-bought bran muffins

instant butterscotch pudding

skim milk

light whipped cream

Thursday

jar of artichoke hearts

uncooked lemon pepper-seasoned turkey or chicken breasts

rice

canned sliced black olives

crumbled feta cheese

salad greens

crusty bread

fresh fruit

Friday

hot dog rolls

store-bought pizza sauce

reduced-fat shredded mozzarella cheese

fat-free hot dogs

frozen steak fries

any sliced raw vegetables

fat-free whipped topping

3.4 ounce-package fat-free instant vanilla pudding mix

Saturday

Banner Beef and Seafood Co.'s (or another brand)

Fettuccine Alfredo With Chicken

salad greens

black olives

crusty bread

store-bought fruit tarts

Pork Roast With Spicy Peaches (Sunday)

Makes 8 servings

Preparation time: 15 minutes

Cooking time: 65 to 75 minutes

Standing time: 10 minutes

2- to 3-pound well-trimmed boneless pork roast

1/2 cup honey-mustard sauce

3 tablespoons prepared horseradish

3 tablespoons light brown sugar, divided

2 16-ounce cans drained light peach halves

cooking spray

1 teaspoon cinnamon

1 tablespoon margarine or butter

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.