Seven-day menu planner: May 15-21

5/15

FAMILY SUNDAY

Your roast chicken is always a favorite for family day, as are mashed potatoes and gravy. Add green beans with sliced almonds, mixed greens salad and whole-grain rolls. For dessert, enjoy angel food cake topped with strawberry ice cream (fat-free) and fresh sliced strawberries.

Plan ahead: Save enough chicken and strawberries for Monday; save enough ice cream for Tuesday and enough cake for Wednesday.

5/16

HEAT AND EAT MONDAY

Turn Sunday’s entree into Chicken, Kale and Tomato Galette (see recipe). Serve with a spinach salad. Enjoy leftover strawberries for dessert.

5/17

KIDS TUESDAY

The kids will like the flavor of Lentil Alphabet Soup (see recipe) and parents will like how easy it is to make. Serve with grilled cheese sandwiches made with whole-grain bread and 2-percent-milk cheese slices. Add sweet pickles. Leftover ice cream makes a popular dessert.

5/18

BUDGET WEDNESDAY

Stews are always good budget crunchers, just like this Beef and French Onion Stew. In a 4-quart or larger slow cooker, combine 2 (10 1/2-ounce) cans French onion soup and 2 (10 3/4-ounce) cans condensed less-sodium, less-fat cream of mushroom soup with 2 pounds cubed beef stew meat (well-trimmed). Cover and cook 6 to 8 hours on low or until meat is tender.

Serve over no-yolk noodles. Add salad greens and sourdough bread. Spoon sliced peaches over leftover cake for dessert.

Tip: To up the flavor of the stew, brown the beef cubes before adding to cooker.

5/19

EXPRESS THURSDAY

Make dinner fast with frozen veggie burgers. Top them with roasted red peppers (from a jar) and crumbled blue cheese on toasted whole-grain buns. Serve with refrigerated red-skinned potatoes (such as Simply Potatoes or another brand) and add a packaged caesar salad on the side. Pears are dessert.

5/20

MEATLESS FRIDAY

Skip meat for Bow-Tie Pasta with Zucchini Marinara Sauce. Cook bow-tie pasta according to directions. Cut 2 medium zucchini in 3/4-inch chunks. Add to bow-tie pasta cooking water 3 minutes before pasta is done. Drain; toss with heated marinara sauce (from a jar), freshly sliced basil and extra-virgin olive oil. Spoon into bowls and top with freshly grated parmesan cheese.

Serve with mixed greens and garlic bread. Slice (any) melon for dessert.

Plan ahead: Cook Saturday’s brown rice today.

5/21

EASY ENTERTAINING SATURDAY

Invite guests for your GRILLED TUNA. Serve with Florentine Rice (see recipe). Add a lettuce wedge and baguettes. For an easy dessert, serve mini fudge cakes with chocolate-cherry ice cream. Follow the directions on box of Triple Chocolate Hot Fudge Cake Mix (such as Betty Crocker Complete Desserts).

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