Susan Nicholson - 7-Day Menu Planner: The Holiday Season: 7 Weeks of Meals

Introduction

Welcome to the 7-Day Menu Planner for the holiday season, which was specially selected for when the stresses of the season can wreck family time and make meal-planning even more challenging. To inspire you, almost every week includes a photo of a recipe from that week and a shopping list for every day.
Planning menus will change your life (for the better) forever. You wont have that miserable felling as you stand in front of your open refrigerator and wonder whats for dinner?
To solve the dinner-dilemma, follow the menus Ive created for you. Use the shopping list and cook!
Menu planning is not brain surgery or rocket science. All you need is a desire to eat healthier, save money, reduce stress and enjoy delicious meals with your family. You will also be the powerful master menu-planner for your household.
Most of us dont really hate to cook, we hate to plan what to cook. Just follow along with the easy menus and youre on your way.

WEEK ONE

SUNDAY (Family) PORK CHOPS WITH CORN SALSA

Surprise the family with PORK CHOPS WITH CORN SALSA. Heat 1 teaspoon canola oil in a large nonstick skillet on medium. Sprinkle 4 center-cut pork chops (-inch thick, visible fat removed) with teaspoon coarse salt. Add chops and cook, turning once, 6 to 8 minutes or until meat near bone is barely pink or internal temperature is 145 degrees. Remove to platter; tent with foil to keep warm. To skillet, add 1 (11-ounce) can Mexicorn with liquid and 1 cup green or red salsa. Cook 2 or 3 minutes on medium or until hot. Spoon over chops; sprinkle with chopped cilantro.

Serve the colorful dish with rinsed reduced-sodium BLACK BEANS. Alongside, add a SLICED AVOCADO AND GRAPEFRUIT SALAD and CORN MUFFINS (from a mix). BAKED CUSTARD (from a mix) is a smooth dessert.

Shopping List

canola oil, center-cut pork chops, coarse salt, canned Mexicorn, green or red salsa, fresh cilantro, canned reduced-sodium black beans, avocado, grapefruit, lettuce (for salad), corn muffin mix, baked custard mix.

MONDAY (Kids) - CHILI DOGS

The kids can help prepare CHILI DOGS tonight. Heat canned turkey chili with beans and reduced-fat, reduced-sodium hot dogs (such as Applegate) in separate pans or use the microwave. Put hot dogs in toasted whole-grain buns and top with chili. Sprinkle a little shredded cheese on the top. On the side, munch on CARROT AND CELERY STICKS and DIP. Fresh TROPICAL FRUIT finishes the meal.

Shopping List

canned turkey chili with beans, reduced-fat and reduced-sodium hot dogs (such as Applegate), whole-grain hot dog buns, carrot and celery sticks, any dip, fresh tropical fruit.

TUESDAY (Meatless) MONTE CRISTO SANDWICHES

Make MONTE CRISTO SANDWICHES for a different cheese sandwich. Heat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray. In a medium bowl, beat 1 whole egg and 2 egg whites, cup 1 percent milk and teaspoon hot pepper sauce. Put 2 slices Swiss cheese on each of 4 slices of dense white bread. Divide and spread 1 teaspoons (total) Dijon mustard on 4 more slices bread. Place mustard-side down on cheese. Dip both sides of sandwiches in egg mixture. Place on prepared baking sheet and bake 15 to 18 minutes, turning once, until cheese melts and both sides are browned.

Serve with a LETTUCE AND TOMATO SALAD. PINEAPPLE SHERBET is good for dessert.

PLAN AHEAD: Save enough sherbet for Wednesday.

Shopping List

cooking spray, eggs, 1 percent milk, hot pepper sauce, Swiss cheese, dense white bread, Dijon mustard, lettuce, tomatoes, pineapple sherbet.

WEDNESDAY (Budget) - SALISBURY STEAK

Everyone can have steak on budget nightSALISBURY STEAK (), that is. Serve with MASHED POTATOES and flavor them with dill if desired. Add frozen petite GREEN PEAS and WHOLE-GRAIN BREAD. Leftover SHERBET is dessert.

Shopping List

lean ground beef, onion, saltine cracker crumbs, egg, 1 percent milk, prepared horseradish, coarse salt, pepper, jarred mushroom gravy, potatoes to mash, dill if desired, frozen petite green peas, whole-grain bread.

SALISBURY STEAK

Makes 4 servings

Preparation time: about 15 minutes

Cooking time: less than 10 minutes

1 pound lean ground beef

cup onion, finely chopped

cup saltine cracker crumbs

1 egg white, slightly beaten

2 tablespoons 1 percent milk

1 tablespoon prepared horseradish

teaspoon coarse salt

teaspoon pepper

1 (12-ounce) jar mushroom gravy

Combine beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper; mix lightly but thoroughly. Shape into 4 oval (-inch-thick) patties. Heat large nonstick skillet over medium until hot. Cook patties 7 to 8 minutes or until the internal temperature is 165 degrees; turn once. Remove from skillet and keep warm. Add gravy to skillet; heat through. Serve steaks with gravy.

Per serving: 266 calories, 24 grams protein, 14 grams fat (47 percent calories from fat), 4.2 grams saturated fat, 10 grams carbohydrate, 72 milligrams cholesterol, 694 milligrams sodium, 1 gram fiber.

THURSDAY (Family/Thanksgiving) ROAST TURKEY

Make your own ROAST TURKEY with all the family favorites of DRESSING, GRAVY, SWEET POTATOES and something new for the feast, BROCCOLI CAULIFLOWER CASSEROLE ().

If you want something besides CRANBERRY SAUCE, try SPICED CRANBERRY-PEAR CHUTNEY on the side. In a large saucepan, combine 3 large ripe pears cut into -inch pieces, 1 small chopped onion, cup sweetened dried cranberries, cup packed light brown sugar, cup cider vinegar, 1 seeded and finely chopped fresh jalapeno pepper, 1 tablespoon fresh lime juice and teaspoon allspice. Bring to boil; reduce heat and simmer 30 minutes or until thickened. Stir occasionally. Serve warm or at room temperature.

Add DINNER ROLLS. Everyone will want your PUMPKIN PIE for dessert.

PLAN AHEAD: Save enough turkey and pie for Friday and enough casserole for Saturday. Save the rest of the leftovers for future meals.

Shopping List

turkey, dressing, gravy, sweet potatoes, plain dry bread crumbs, parmesan cheese, butter, Italian seasoning, frozen broccoli florets, frozen cauliflower florets, onion, flour, garlic powder, coarse salt, coarse ground black pepper, 1 percent milk, Neufchatel cream cheese, cranberry sauce (if desired) or pears, sweetened dried cranberries, light brown sugar, cider vinegar, fresh jalapeno pepper, lime, allspice, dinner rolls, pumpkin pie.

BROCCOLI CAULIFLOWER CASSEROLE

Makes 10 servings

Preparation time: 25 minutes

Cooking time: less than 50 minutes

cup plain dry bread crumbs

2 tablespoons plus cup freshly grated parmesan cheese

2 tablespoons melted butter

1 teaspoons Italian seasoning, divided

1 (16-ounce) packaged frozen broccoli florets, thawed

1 (16-ounce) package frozen cauliflower florets, thawed

2 tablespoons butter

1 medium onion, chopped

2 tablespoons flour

1 teaspoons garlic powder

teaspoon coarse salt

teaspoon coarse ground black pepper

1 cups 1 percent milk

4 ounces Neufchatel cream cheese, cubed

Heat oven to 350 degrees. Mix bread crumbs, 2 tablespoons parmesan, 2 tablespoons melted butter and teaspoon Italian seasoning in a small bowl. Set aside.

Cut any large broccoli or cauliflower florets into bite-size pieces. Melt the other 2 tablespoons butter in a large skillet on medium. Add onion; cook and stir 5 minutes or until softened. Stir in flour, remaining Italian seasoning, garlic powder, salt and pepper. Add milk; cook and stir until thickened and bubbly. Add Neufchatel cheese and remaining cup parmesan; cook and stir until Neufchatel cheese is melted. Add vegetables; toss gently to coat. Spoon into a 2-quart shallow baking dish coated with cooking spray. Top evenly with crumb mixture. Bake 40 minutes or until heated through and top is golden.