Seven-Day Menu Planner

No one will resist PEACH CRUMBLE for dessert. Heat oven to 350 degrees. Combine 12 (about 3 pounds) fresh peeled and sliced peaches and 1/4 cup sugar; spoon into a 3-quart baking dish coated with cooking spray. Combine 1/2 cup flour, 1/3 cup packed light brown sugar, 1/2 teaspoon nutmeg and 3 tablespoons butter in a medium bowl. With 2 knives, work butter into flour mixture until it resembles coarse bread crumbs; spread over peaches. Bake 40 to 45 minutes or until golden.

PLAN AHEAD: Save enough turkey and Peach Crumble for Monday.

8/ 17

Heat-and-Eat Monday

Use the leftover turkey and add sliced tomatoes to GRILLED TURKEY, TOMATO AND SWISS CHEESE SANDWICHES. (Use reduced-fat cheese and sliced whole-grain bread spread with Dijon mustard.) Coat bread with cooking spray and grill in a nonstick skillet until golden and cheese melts. Serve with deli POTATO SALAD. Warm the leftover PEACH CRUMBLE for dessert.

8/ 18

Express Tuesday

Make dinner quick tonight and serve a fully cooked smoked HAM STEAK. Rub Cajun seasoning blend on both sides before heating, if desired. Serve with baked SWEET POTATOES and deli BROCCOLI SALAD. Make CORNBREAD from a mix. A slice of HONEYDEW MELON is dessert.

8/ 19

Kids Wednesday

No kid can resist Mom’s favorite PIZZA, whether she makes it or buys it. Add a CHOPPED LETTUCE SALAD and fat-free VANILLA ICE CREAM for dessert.

PLAN AHEAD: Save enough ice cream for Saturday.

8/ 20

Meatless Thursday

We enjoyed these BELLA BURGERS for a meatless dinner. Heat grill and coat 4 large portobello mushrooms, 1 large red bell pepper (cut into quarters) and 1 red onion (sliced) on both sides with cooking spray. Grill the vegetables on both sides about 4 to 6 minutes total or until lightly charred and tender.

Meanwhile, whisk together 2 tablespoons reduced-fat Italian dressing and 2 tablespoons low-fat mayonnaise. Spread whole-grain hamburger buns with dressing mixture and layer with lettuce, tomato, mushroom, pepper and onion.

Add DEVILED EGGS to the plate, along with STEAK FRIES (frozen). NECTARINES are dessert.

8/ 21

Budget Friday

PASTA SOUP (see recipe) is a delicious low-cost entree. Serve the soup with a crisp LETTUCE WEDGE and CRUSTY BREAD. For dessert, FRESH PLUMS are in season.

8/ 22

Easy Entertaining Saturday

Entertain your friends with your own LAMB CHOPS. Serve with CREAMED CORN-STUFFED TOMATOES (see recipe). Add MIXED GREENS and SOURDOUGH ROLLS. For dessert, a wedge of chilled CANTALOUPE with leftover ICE CREAM is refreshing.

SHOPPING LIST: ingredients for lamb chops, tomatoes, olive oil, corn-on-the-cob, poblano chile, coarse salt, pepper, Pecorino-Romano cheese, fresh thyme, fresh bread crumbs, salad greens, sourdough rolls, cantaloupe.

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THE RECIPES

ROASTED BEET AND BABY GREENS SALAD (Sunday)

For Roasted Beet and Baby Greens Salad:

12 ounces fresh beets (3 to 4 medium-size beets), trimmed

1 tablespoon extra-virgin olive oil

1/4 teaspoon coarse salt

1 (5- to 6-ounce) package mixed baby greens

1/2 cup pecan or walnut pieces, coarsely chopped

For Creamy Honey-Dijon Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons honey

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon low-fat mayonnaise

Coarse salt and pepper to taste

Heat oven to 400 degrees. Peel beets with vegetable peeler. Cut into 1/2-inch chunks; place in medium bowl. Drizzle with oil; sprinkle with salt and toss to coat. Spoon into a 9-by-13-inch baking dish lined with parchment paper. Roast 35 to 40 minutes or until tender. Cool to room temperature. Pile greens into large salad bowl; set aside.

In a small bowl, whisk dressing ingredients together. Drizzle greens with enough of the dressing to coat, tossing well. Top with beets and sprinkle with nuts. Serve with extra dressing. (Adapted from “Meatless in Cowtown,” Laura Samuel Meyn and Anthony Head; Running Press, 2015.) Makes 6 servings.

Per serving: 221 calories, 3 grams protein, 18 grams fat (70 percent calories from fat), 2.1 grams saturated fat, 15 grams carbohydrate, no cholesterol, 219 milligrams sodium, 3 grams fiber.

Carb count: 1.

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PASTA SOUP (Friday)

3 (14-ounce) cans unsalted fat-free chicken broth

2 (14 3/4-ounce) cans no-salt-added cream-style corn

2 (10-ounce) cans enchilada sauce

1 (4-ounce) can chopped green chilies

1 (10- to 12-ounce) can chicken breast with liquid

5 ounces vermicelli or angel hair pasta, broken into pieces

1 1/2 teaspoons cumin

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 medium onion, chopped, for garnish

Shredded Colby-Monterey Jack cheese blend for garnish

In a large pot, combine broth, corn, enchilada sauce and chilies; mix well. Bring to a boil over medium-high heat. Add chicken, vermicelli, cumin, onion powder and oregano; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender; stir occasionally. Ladle into bowls and garnish with onions and cheese. Makes 13 cups.

Per cup: 141 calories, 8 grams protein, 1 gram fat (9 percent calories from fat), no saturated fat, 24 grams carbohydrate, 10 milligrams cholesterol, 296 milligrams sodium, 2 grams fiber.

Carb count: 1 1/2.

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CREAMED CORN-STUFFED TOMATOES (Saturday)

6 medium tomatoes, tops and cores removed

2 teaspoons olive oil

2 cups corn kernels (about 4 ears corn)

1 poblano chile, cored, seeded and finely chopped

Coarse salt and freshly ground black pepper to taste

3 tablespoons freshly grated Pecorino-Romano cheese

1 teaspoon chopped fresh thyme, plus sprigs for garnish

1/4 cup fresh bread crumbs

Heat oven to 350 degrees. Scoop seeds and pulp from tomatoes using a melon baller to create a shell; transfer to a bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky; set aside. Heat oil in a large nonstick skillet on medium. Add corn and poblano; season with salt and pepper. Cook 8 to 10 minutes or until tender, stirring occasionally. Add reserved tomato mixture and cook 3 minutes or until it’s absorbed into corn and skillet is dry; stir occasionally. Add grated cheese and chopped thyme.

Arrange tomato shells, cut-side up, in a casserole dish. Spoon about 1/3 cup corn filling into each shell. Sprinkle with bread crumbs. Bake 20 to 25 minutes or until the filling is heated through, shells are tender and topping is golden. (Adapted from “Lighten Up, Y’all,” Virginia Willis; Ten Speed Press, 2015.) Makes 6 servings.

Per serving: 101 calories, 4 grams protein, 3 grams fat (21 percent calories from fat), 0.6 gram saturated fat, 19 grams carbohydrate, 1 milligram cholesterol, 41 milligrams sodium, 3 grams fiber.

Carb count: 1 1/2.