Seven-day menu planner: May 22-28

5/22

FAMILY SUNDAY

Impress the family with Moroccan Lamb Stew with Carrots and Almonds (see recipe). Top couscous with the flavorful mixture. Serve it with a romaine salad and flatbread.

Add the Easiest-Ever Peach Sorbet for dessert. Place an unopened (15- to 17-ounce) can of peaches in heavy (not light) syrup in the freezer for at least 12 hours or until frozen solid. Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer the contents to a food processor, using a knife to cut it into several chunks. Add 2 teaspoons fresh lemon juice. Process 10 to 15 seconds or until smooth. Scoop the sorbet into balls and serve immediately.

Plan ahead: Save enough stew and couscous for Monday. Prepare enough sorbet for Saturday.

5/23

HEAT AND EAT MONDAY

Combine and heat the leftover stew and couscous for stuffed pitas. Serve with cucumber spears. Fresh strawberries are good for dessert.

5/24

BUDGET TUESDAY

Catfish is reasonably priced, so tonight’s Oven-Fried Catfish is a good way to save a few dollars. Heat oven to 425 degrees. Sprinkle 6 (4-ounce) catfish fillets with 3/4 teaspoon coarse salt. Place in a resealable plastic bag; add 1 (2-ounce) bottle hot sauce. Seal and chill 30 minutes to 2 hours, turning occasionally. Remove fish and discard marinade; dredge in 1 to 1 1/2 cups yellow cornmeal. Place fish on baking sheet coated with nonstick foil. Bake 10 minutes or until fish is opaque throughout. Then broil, 3 inches from heat, for 4 minutes or until lightly browned.

Serve with low-fat tartar sauce and O’Brien potatoes (frozen). Add carrots and whole-grain bread. Plums are dessert.

5/25

EXPRESS WEDNESDAY

It takes only a short time to make Chicken, Broccoli and Potatoes Parmesan. In a large nonstick skillet, heat 2 teaspoons canola oil on medium. Add 1 (20-ounce) package refrigerated diced potatoes with onion. Cover and cook 10 to 12 minutes or until lightly browned. Stir occasionally. Stir in 1 (10-ounce) package refrigerated cooked chicken breast strips (or 1 cup chopped cooked chicken) and 3 cups fresh broccoli florets. Cook 2 minutes.

In a small bowl, mix together 1 (10 3/4-ounce) can condensed less-sodium, less-fat cream of mushroom soup, 1/2 cup 1 percent milk and 1 teaspoon garlic powder until smooth. Add to skillet and stir to coat other ingredients. Sprinkle with 1/4 cup freshly grated parmesan cheese. Bring to boil; cover and cook on low for 5 minutes or until heated through.

Serve with packaged salad greens and garlic bread. Try Asian pears for dessert.

Tip: Asian pears are crunchy, juicy and sweet. Choose ones that are hard and fragrant. Store at room temperature about three days or in the refrigerator up to one month. Eat everything but the stem and seeds.

5/26

KIDS THURSDAY

Put together two of the kids’ favorites, and you’ll have Chili Spaghetti. Cook 8 ounces spaghetti and top with 1 (15-ounce) can heated turkey chili. Top with 50 percent light shredded cheddar cheese. Add carrot sticks and soft rolls. For dessert, fresh pineapple spears are cool.

5/27

MEATLESS FRIDAY

You won’t mind a meal with no meat when you can enjoy Black Bean Enchiladas (see recipe). Serve with packaged spanish rice and sliced avocado. Try a favorite mango variety, the Ataulfo or “Champagne” (or another variety), for dessert.

5/28

EASY ENTERTAINING SATURDAY

Grill some steaks for your friends tonight. Serve them with Scalloped Potatoes (see recipe) and fresh asparagus. Add a caesar salad and whole-grain rolls. Top leftover sorbet with peach (or another) liqueur.

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