Seven-day menu planner

2/28

FAMILY SUNDAY

Make family day special with sweet-spicy Roast Pork Tenderloins with Ginger Peach Glaze. Heat oven to 375 degrees. Combine 1 1/2 teaspoons seasoned salt and 1 teaspoon dried thyme. Rub 2 (1-pound) pork tenderloins with seasoning mixture. Roast, uncovered, on a rack 20 to 25 minutes or until internal temperature is 145 degrees.

Meanwhile, combine 1 cup peach preserves, 1 tablespoon Worcestershire sauce and 1 1/4 teaspoons ground ginger. Spoon half of mixture on pork the last 10 minutes of cooking. Let pork stand 5 minutes before slicing. Heat remaining preserves mixture and serve with pork.

Add baked sweet potatoes, fresh Brussels sprouts and dinner rolls. Buy a Boston cream pie for dessert.

Plan ahead: Save enough pork, sweet potatoes and pie for Monday.

2/29

HEAT AND EAT MONDAY

Slice the leftover pork and make Pork Sandwiches.Spread whole-grain bread with honey-mustard sauce. Top with lettuce and the pork. Cut leftover sweet potatoes into wedges, coat with cooking spray, and bake in a 425-degree oven 10 to 15 minutes or until hot. Serve with mixed greens. Leftover pie is a quick dessert.

3/1

BUDGET TUESDAY

Soup is a money-saver, and Beef Barley Soup (see recipe) is a quick way to see savings. Serve with a spinach salad with orange sectionsand add crackers on the side. lime sherbet is a cool dessert.

Plan ahead: Save enough sherbet for Thursday.

3/2

KIDS WEDNESDAY

he kids will love these Caribbean Chicken Fingers, just like we did. In a small bowl, combine 1 tablespoon light brown sugar, 1 teaspoon seasoned salt, 1 teaspoon dried minced onion, 1/2 teaspoon cinnamon and 1/8 teaspoon cayenne pepper; mix well. Coat 1 pound chicken tenders with seasonings. Broil on a pan coated with cooking spray 3 minutes per side or until cooked through.

Serve with oven fries (frozen), peas and carrots (frozen) and bread sticks. For dessert, tropical fruit carries on the island theme.

Plan ahead: Save enough peas and carrots for Thursday.

3/3

EXPRESS THURSDAY

Make it quick tonight with Tuna Pitas. Combine 2 cups deli tuna salad with 1/2 cup chopped walnuts and a handful of halved seedless grapes. Line whole-wheat pitas with lettuce and fill with tuna mixture. Serve with baked potato chips and leftover peas and carrots. Dessert is leftover sherbet and sugar cookies.

Shopping list: deli tuna salad, walnuts, seedless grapes, whole-wheat pitas, lettuce, baked potato chips, sugar cookies.

3/4

MEATLESS FRIDAY

Make Chickpea Stew (see recipe) for a hearty quick meal. Serve with rice, a lettuce wedge and flatbread. For dessert, fresh pineapple spears are always welcome.

3/5

EASY ENTERTAINING SATURDAY

Relax with your guests as Italian chicken is cooking. Rub 3 pounds bone-in skinless chicken parts (such as legs, breasts, thighs) with 1 teaspoon garlic powder, 1 teaspoon seasoned salt and 1 teaspoon pepper. Heat 1 tablespoon canola oil in large nonstick skillet on medium-high. Add chicken and cook 2 minutes, browning on all sides. Place chicken, 1 1/2 teaspoons Italian seasoning, 1 (0.62- to 1.25-ounce) package Italian-style spaghetti sauce mix and 1 cup dry white wine in a 4- to 6-quart slow cooker. Cover; cook on low 6 to 7 hours or on high 3 to 4 hours. Add 4 cups sliced zucchini (1/2-inch thick) and 8 ounces sliced crimini mushrooms during last hour of cooking. Serve the chicken-vegetable mixture over linguine.

Add mixed greens and focaccia. Magic Peach Cobbler (see recipe) is melt-in-your-mouth delicious. It’s especially good topped with fat-free vanilla ice cream.

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