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

MENU PLANNER

April 02, 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

Rosemary Pork Roast is just what the family wants today. Heat oven to 350 degrees. Coat a well-trimmed, 3- to 4-pound boneless pork roast with 1 to 2 teaspoons garlic pepper (or 1/4 teaspoon garlic powder plus 3/4 teaspoon pepper to equal 1 teaspoon) and 1 to 2 teaspoons fresh chopped rosemary. Place in shallow pan and bake 1 to 1 1/2 hours or until internal temperature is 155. Remove from oven; let stand 10 minutes, slice and serve.

Accompany the pork with Savory Roasted Potatoes. Heat oven to 425 degrees. Cut 2 pounds red potatoes into chunks and arrange in a 9-inch by 13-inch baking dish coated with cooking spray. In a small bowl, combine 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 clove crushed garlic and 1/2 teaspoon dried Italian seasoning. Pour over potatoes and toss to coat.

Bake 35 to 40 minutes or until potatoes are tender and crisp, stirring occasionally. (You can make the potatoes ahead and store in the fridge; bring to room temperature before serving. Or reheat in microwave.) Serve with fresh broccoli and dinner rolls. For dessert, store-bought deep dish peach cobbler is all you need.

Plan ahead: Save enough pork and cobbler for Monday

Monday/Heat and Eat

Make sandwiches with leftover pork, using slices of focaccia, an Italian flatbread. Place leftover pork on the bread and top with a thin slice of red onion, a lettuce leaf and orange slices. Serve with Corn and Black Bean Salad. In a medium bowl, mix together 1 11-ounce can rinsed and drained corn with peppers and onion and 1 15-ounce can rinsed and drained black beans. Add 1/3 cup salsa, a little chopped cilantro and the juice of a half a lime. Toss and serve on a bed of salad greens. Finish with warmed leftover cobbler.

Tuesday/Kids

What kid can resist tempting Chicken Quesadillas (see recipe)? Adults might want to add chopped onions and sliced jalapeno peppers to their quesadillas. Canned vegetarian refried beans go well on the side. Pears are an easy dessert.

Wednesday/Budget

We're always ready for a good bowl of soup, especially if it's flavorful and economical like Beef Soup Provencal (see recipe). Serve with a green salad and multigrain rolls. Fresh fruit stars as dessert.

Thursday/Express

We tried a packaged couscous in wild mushroom flavor. I added about 1 cup cooked chopped chicken (any canned or frozen cooked chicken will work) to the couscous and in a matter of minutes had a tasty meal.

Serve with a packaged green salad and pita bread. Pineapple sherbet is a refreshing dessert to end an easy meal.

Plan ahead: Save enough sherbet for Friday.

Friday/Meatless

Skip the meat and enjoy Corn and Lima Bean Chowder (see recipe) tonight. Serve with a green salad and crackers. For dessert, chocolate chip cookies and leftover sherbet are simple.

Saturday/Entertaining

Guests will enjoy Asian Broiled Salmon. Heat broiler. Line a broiler pan with foil; coat pan's rack with cooking spray. In a small bowl, mix 1/4 cup each store-bought stir-fry sauce and fresh orange juice, and 2 tablespoons chopped cilantro. Reserve 3 tablespoons sauce.

Brush both sides of 4 1-inch-thick salmon steaks (6 to 8 ounces each) with nonreserved sauce; place on rack. Broil 5 minutes; turn and brush with the same sauce again. Broil 3 minutes longer or until fish is just opaque at center. Drizzle with reserved sauce.

Serve with Rice Florentine (see recipe). Add a red tip lettuce salad with a light vinaigrette; sprinkle with a little crumbled blue cheese. For dessert, Brandied Kiwi and Oranges (see recipe) is perfect.

Shopping list

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

Sunday

boneless pork roast

garlic pepper (or garlic powder and pepper)

fresh rosemary

red potatoes

cooking spray

Dijon mustard

olive oil

garlic

dried Italian seasoning

fresh broccoli

dinner rolls

store-bought deep dish peach cobbler

Monday

focaccia

red onion

lettuce

oranges

canned corn with peppers and onion

canned black beans

salsa

cilantro

lime

salad greens

Tuesday

package frozen cooked chopped chicken

salsa

shredded Monterey Jack cheese

fat-free flour tortillas

cooking spray

fat-free sour cream

onion and sliced jalapeno peppers (if desired)

canned vegetarian refried beans

pears

Wednesday

lean ground beef

canned white beans

vegetable broth

canned chopped tomatoes with garlic, basil and oregano

herbs de Provence

fresh spinach

Parmesan cheese

salad greens

multigrain rolls

fresh fruit

Thursday

wild mushroom flavored couscous

cooked chicken breast (or canned or frozen cooked)

packaged green salad

pita bread

pineapple sherbet

Friday

margarine or butter

red potatoes

onion

celery

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.