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


May 21, 2000|By Susan Nicholson

This week's menus

Each day of the week offers a menu aimed at a different aspect of menu 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 1quick.


Serve this Savory Pork Roast for a family feast. Remove visible fat from a 3- or 4-pound boneless pork loin roast. Rub a split garlic clove over roast. Combine 1 teaspoon each dried rosemary and dried sage and 1/2 teaspoon salt; mix well and rub over roast. Place trimmed side up on a rack in shallow roasting pan. Roast, uncovered, at 325 degrees (do not preheat oven) 26 to 31 minutes per pound or to 155 degrees internal temperature. Cover and let stand 15 minutes. Meanwhile, skim fat from pan; discard. Add 3/4 cup apple juice to pan and deglaze pan over medium-high heat to reduce liquid to about half. Serve the sauce with the roast. Accompany the roast with Rice with Black-Eyed Peas and Corn (see recipe). Add a mixed green salad and multi-grain rolls. A fresh fruit cup is a light dessert.

Plan ahead: Save enough pork and rice for Monday.

Monday/Heat and Eat

Celebrate Memorial Day with a barbecued pork sandwich. Spoon leftover shredded pork on a sesame seed bun, top with your favorite warm barbecue sauce and add sliced pickles if you like. Serve with deli coleslaw and leftover rice salad. Store-bought apple pie is the perfect celebration dessert.

Plan ahead: Save enough pie for Tuesday.


Liz Barclay of Annapolis knows how to win prizes and to make kids happy, too, with her Southwestern Chicken Biscuits (see recipe). Serve the biscuits with canned pinto beans and carrot sticks. Top leftover pie with fat-free vanilla ice cream for dessert.

Plan ahead: Save any leftover carrot sticks and enough ice cream for Wednesday.


Vegetable Lovers Spaghetti (see recipe) says it all. Serve with a green salad and garlic bread. Spoon strawberry sauce over leftover ice cream for dessert.

Plan ahead: Save enough strawberry sauce for Thursday and Saturday.


Pick up frozen pirogies and a 16-ounce bag of coleslaw mix as you dash through the market. In a nonstick skillet, saute the slaw mix with a little olive oil for 5 minutes or until softened; add salt and pepper to taste. Cook the pirogies according to directions; drain. Spoon the cooked slaw over the pirogies and top with reduced-fat sour cream. Serve green beans on the side along with whole wheat rolls. Make instant chocolate pudding with skim milk and top the pudding with leftover strawberry sauce.


Who says you can't have steak on a budget? This Salisbury Steak says you can have your steak and save your money, too. In a medium bowl, mix together a 1/2 pound each lean ground beef and ground turkey breast and 1 packet onion soup mix (from 2-ounce box). Shape into 4 (1/2 inch thick) oval patties. Heat a large, nonstick skillet over medium-high heat. Add patties and cook 1 1/2 minutes or until bottoms are browned, turn and cook 1 1/2 more minutes. Add 1 (12-ounce) jar au jus or brown gravy and 3/4 teaspoon dried thyme. Bring to a simmer, cover and cook 7 minutes, or until cooked through, turning patties once. Serve with your own mashed potatoes and any mixed vegetables. Add any biscuits. For dessert, serve sliced peaches and oatmeal cookies.

Saturday/Easy Entertaining

Make Thai Chicken with Rice (see recipe) for guests tonight. Serve it on your prettiest platter. Add a green salad and crusty bread. Wow your guests with Baked Alaska (see recipe) to continue your travel adventure.

TIP: Look for chili-garlic paste in Asian markets or large supermarkets. If you can't find it, Stella Fong, who teaches Chinese cooking, substitutes 1 teaspoon chili paste with 1/2 teaspoon red pepper flakes and 2 or 3 cloves minced garlic.


Sunday boneless pork loin roast


dried rosemary

dried sage


apple juice

cooking spray


fat-free chicken broth

Worcestershire sauce

dried thyme

cayenne pepper

long-grain rice

frozen corn

canned black-eyed peas


salad greens

multi-grain rolls

fresh fruit


sesame seed buns

barbecue sauce

sliced pickles

deli coleslaw

store-bought apple pie


cooking spray

refrigerated flaky biscuits

frozen, cooked Southwestern-seasoned (or plain) chicken breast strips

canned chopped green chilies

shredded Monterey Jack cheese

instant minced onion

chunky salsa

fresh cilantro if desired

canned pinto beans

carrot sticks

fat-free vanilla ice cream



fresh broccoli florets


fresh sugar snap peas


store-bought spaghetti sauce

Parmesan cheese

salad greens

garlic bread

strawberry sauce


frozen pirogies

packaged coleslaw mix

olive oil



reduced-fat sour cream

green beans

whole wheat rolls

instant chocolate pudding skim milk


lean ground beef

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