Seven-day menu planner: June 5-11

6/5

FAMILY SUNDAY

Prepare your own large roast chicken for the family today. Serve it with Almond, Farro and Black Bean Salad with Cilantro (see recipe) for a colorful and delicious side dish. Add mixed greens and biscuits. Buy a chocolate meringue pie for dessert.

Plan ahead: Save enough chicken for Monday and enough pie for Tuesday.

6/6

HEAT AND EAT MONDAY

Use Sunday’s leftover chicken for Cobb Salad Wrap. For one wrap: Place 1 burrito-sized tortilla on flat surface. Arrange 2 large curly leaf lettuce leaves on tortilla. In rows, arrange 1/4 cup chopped cooked chicken, 1/2 medium chopped tomato, 1/2 medium chopped avocado, 1 chopped hard-cooked egg, 1 slice cooked and crumbled bacon and 1 tablespoon crumbled blue cheese. Drizzle with 2 tablespoons light vinaigrette dressing. Fold bottom up, roll and serve. Enjoy corn-on-the-cob on the side. Mangos are a juicy dessert.

Plan ahead: Cook enough bacon for Friday.

6/7

MEATLESS TUESDAY

Skip meat for Bow-Tie Pasta with Asparagus for an easy meal. Cook bow-tie pasta according to directions. Add a 10-ounce package of frozen cut asparagus and 1/2 cup frozen tiny green peas to cooking water 5 minutes before pasta is done; drain. Toss with heated marinara sauce. Serve with a delicarrot salad and garlic bread. Slice the leftover pie for dessert.

Plan ahead: Save enough carrot salad for Wednesday.

6/8

KIDS WEDNESDAY

Skillet Tamale Pie (see recipe) will be a kid favorite. Serve the easy dish with leftover carrot salad. Keep dessert light with pears.

6/9

EXPRESS THURSDAY

For a quick meal, Mixed Greens with Chicken is hard to beat. Toss packaged salad greens with shredded cooked chicken (leftover, rotisserie or canned), crumbled feta cheese and sliced red onion. Drizzle with Caesar dressing. Top with packaged croutons. Serve with deli bean soup and crusty rolls. Fresh strawberries are good for dessert.

6/10

BUDGET FRIDAY

Sandwiches are always a good way to save a little money, and these Open-Faced Cheddar, Bacon and Tomato Sandwiches are budget-friendly and delicious. Heat oven to 475 degrees. Cut each of 4 (6-inch) sub or hero rolls (or a 24-inch loaf of Italian bread cut into 6-inch pieces) lengthwise to within 1/2 inch of the opposite side. Open and place on baking sheet. Spread cut sides with either 1/2 cup mango chutney or 4 teaspoons Dijon mustard. Divide and top 4 sandwiches with 8 slices leftover cooked bacon, 8 slices tomato and 8 thin slices cheddar cheese. Bake 6 to 8 minutes or until cheese melts.

Serve with baked potato chips and dill pickles. For dessert, munch on apple slices.

6/11

EASY ENTERTAINING SATURDAY

Invite friends for Mushroom and Vegetable Lasagna (see recipe). Serve with romaine salad and Italian bread.

For dessert, try Honey-Lime Lychee and Berries. Remove shells and seeds from 12 lychees. Place them in a bowl with 1 pint small fresh strawberries. Top with 4 peeled and sliced kiwifruits. Combine 2 tablespoons honey and 1 tablespoon fresh lime juice. Pour over fruit and toss to coat. Refrigerate at least 2 1/2 hours before serving in pretty stemmed dishes.

Tip: The flavor of lychees, native to China, is similar to the flavor of Muscat grapes.

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