This week's menus A clip-and-save guide to a week's worth of meals


Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick but worthy of company.


Gather everyone together for a warm-weather-friendly Pasta Salad With Fresh Vegetables (see recipe). Serve the pasta with sesame bread sticks. For dessert, raspberry sorbet with fresh raspberries is light and refreshing.

Plan ahead: Save leftover pasta for Monday and leftover berries for Tuesday.

Tip: For the pasta salad, instead of green beans, substitute blanched broccoli florets or sliced summer squash. Use another shape of pasta if desired.


Prepare your own favorite barbecued chicken. We always like coleslaw and baked beans with our barbecue. Don't forget the leftover pasta salad. For an easy dessert, angel food cake with fat-free rocky road ice cream is a winner.

Plan ahead: Make 4 extra servings of barbecued chicken and coleslaw and save leftover cake for Tuesday.

Tip: Remove skin from chicken to cut fat and calories.

Tuesday/Heat and Eat

Enjoy barbecued chicken sandwiches on toasted kaiser rolls with Monday's leftovers. Top the chicken with pickles. Serve the leftover coleslaw on top of your barbecue sandwich, as I do, or on the side, as most people do. Red potato salad is a good addition. Finish the meal with leftover angel food cake, fresh berries and a dollop of light whipped cream.


For a quick and inexpensive dinner, try Banquet Family Size Brown Gravy and Salisbury Steaks. I found the 28-ounce packages with 6 patties on sale, three for $5. Eat the patties and lose most of the gravy to cut the fat and calories. Accompany the meat with rice and frozen tiny mixed vegetables. Add crusty bread, and fresh fruit for dessert.


Teach the kids the meaning of alliteration with Turkey Tamale Treat (see recipe). Rinse and drain canned pinto beans and heat with a little salsa to accompany the tamales. The adults might like chopped scallions on the beans. Then crunch on some carrot sticks. Next, let the kids show you how to make fat-free chocolate pudding with chocolate sprinkles. Isn't learning fun?

Plan ahead: Save half the turkey tamales for Friday.


Save money and time with tonight's leftover tamale treat. Serve it with rice cooked in tomato juice. Stir leftover pinto beans into the rice, if available. Add a mixed green salad with a light vinaigrette. For dessert, sugar cookies and sliced peaches are quick.


Your guests will arrive early for Savory Lamb Chops (see recipe). Heat broiler. Serve with Minted Orzo (see recipe) and steamed fresh spinach. Add multigrain rolls.

Tip: Look for black olive paste (tapenade) in the condiment section of the grocery store.

Shopping List

What you'll need for this week's menus (consult recipes for exact amounts)


fresh green beans

pasta shells

Roma tomatoes

red onions

red wine


olive oil


black pepper

fresh basil

sesame bread sticks

raspberry sorbet

fresh raspberries


fresh green beans

pasta shells

Roma tomatoes

red onions

red wine vinegar

olive oil


black pepper

fresh basil

sesame bread sticks

raspberry sorbet

fresh raspberries


kaiser rolls


red potato salad, store-bought or homemade

canned light whipped cream


Banquet (or other family-size) Brown Gravy and Salisbury Steaks


frozen tiny mixed vegetables

crusty bread

fresh fruit


ground turkey

reduced-fat shredded Mexican-blend cheese

corn muffin mix


chunky salsa

chili powder

frozen whole-kernel corn

canned pinto beans


fresh carrot sticks

instant fat-free chocolate pudding

chocolate sprinkles



tomato juice

greens for salad

light vinaigrette

sugar cookies

fresh, frozen or canned peaches


loin lamb chops



fresh rosemary

unsalted butter or margarine

bottled black olive paste


canned chickpeas (garbanzo beans)

olive oil

dried mint leaves


fresh spinach

multigrain rolls

Pub Date: 6/07/98

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