Seven-Day Menu Planner


9/ 4

Family Sunday

Easy Layered Salad (see recipe) is pretty and simple for a family meal. Serve it with your own cool gazpacho and whole-grain rolls. Brownie sundaes are an intense chocolate experience. Top brownie squares with chocolate ice cream and warm chocolate fudge sauce.

Plan ahead: Save enough brownies and salad and cook enough eggs for Monday. Save enough ice cream for Saturday.

9/ 5

Heat-and-Eat Monday

On Labor Day, take it easy with Slow Cooker Whiskey-Molasses Shredded Beef. Place 1 (2 1/2- to 3-pound) boneless beef bottom round roast or beef chuck center roast, cut into 1-inch pieces, into a 4-quart or larger slow cooker. Combine 1/2 cup whiskey (or non-alcoholic beer), 1/4 cup vinegar, 1 (6-ounce) can no-salt-added tomato paste, 1 tablespoon packed brown sugar, 1/4 cup molasses, 1 teaspoon coarse salt and 1/2 teaspoon cayenne pepper; pour over roast. Cover and cook on high 4 to 6 hours or on low 8 to 10 hours, or until beef is fork-tender. Remove roast from slow cooker; shred with two forks. Skim fat from sauce as needed. Return beef to slow cooker. Serve beef with sauce on whole-grain sandwich buns.

Add potato salad and leftover layered salad. Make deviled eggs with leftover eggs from Monday. For dessert, watermelon and leftover brownies are labor-free desserts.

Note: If cooking with whiskey, bourbon works best.

9/ 6

Meatless Tuesday

For a no-meat dinner, Rice-Stuffed Poblanos pack flavor. Heat oven to 400 degrees. Slit 6 poblano peppers lengthwise to stuff with filling. Remove loose seeds and veins, keeping stem intact. Rub peppers with canola oil and place on baking sheet. In a medium bowl, combine 3 cups cooked rice, 2/3 cup light sour cream, 1 cup shredded smoked Gouda cheese, 1 cup frozen corn (thawed) and 1/3 cup chopped fresh cilantro. Mix well; season with coarse salt and pepper to taste. Divide mixture and fill each pepper; sprinkle with 1/4 cup more cheese. Bake 20 to 25 minutes or until peppers are crisp-tender and filling is hot.

Serve with steamed carrots tossed with apricot preserves, a red-tipped lettuce salad and corn tortillas. Try fresh pineapple for dessert.

9/ 7

Budget Wednesday

Save a little money with Greek Burgers with Cucumber Sauce (see recipe) on the menu. Add couscous on the side. Strawberry ice cream is a cool dessert.

9/ 8

Express Thursday

No need to heat the stove tonight with Turkey, Bacon and Havarti Sandwiches on the menu. Cut top 2 inches off a 7-inch round sourdough bread loaf and reserve top. Hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons light balsamic vinaigrette evenly in bottom of shell; layer with 1/4 pound (of 1/2 pound total) thinly sliced deli turkey, half of 1 (12-ounce) jar roasted red peppers (drained and sliced) and 3 (1-ounce) slices (6 total) Havarti (or Muenster) cheese. Repeat layers and top with 4 slices cooked bacon. Drizzle with 2 more tablespoons vinaigrette and cover with reserved bread top; press down firmly. Wrap loaf in plastic wrap and refrigerate 1 to 8 hours before serving. Cut into 4 wedges.

Serve with baked chips and dill pickles. For dessert, how about fresh tropical fruits?

9/ 9

Kids Friday

Treat the kids to Taco Dogs tonight. Cook 8 lowest-fat, lowest-sodium hot dogs in boiling water; drain. In a microwave-safe bowl, combine 1 cup canned vegetarian refried beans, 1 cup 50 percent light shredded cheddar cheese and 1/2 cup mild salsa; cover and microwave on high (100 percent power) 2 minutes or until heated; stir once. Spread mixture on 1 side of 8 (8-inch) fat-free flour tortillas; place hot dogs on tortillas. Top dogs with shredded lettuce and chopped tomatoes, and roll up.

Serve with oven fries (frozen) and sliced avocado. For dessert, sprinkle a little sugar on fresh blueberries.

9/ 10

Easy Entertaining Saturday

Invite guests for Roast Salmon with Wasabi Cream (see recipe). Serve with aromatic jasmine rice, Fresh yellow squash, mixed greens and whole-grain rolls. Top leftover ice cream with fresh strawberries.



Reader Comments ...


Next Up in Food

Sesame on the ziti, and we couldn't be happier
Sesame on the ziti, and we couldn't be happier

There's something to be learned from even the simplest recipes, and this bowl proves the point. Radicchio's bitter edge mellows once this vivid chicory spends seconds in a hot pan. That same pan, graced with a little olive oil, can then immediately coax firm grape tomatoes into almost-bursting beauties. Ziti tends to get baked into cheesy casseroles...
Is this the best chocolate chip cookie you can buy in Georgia?
Is this the best chocolate chip cookie you can buy in Georgia?

A quarter-pound of cookie so delectable they named it evil has been named the best chocolate chip cookie in Georgia. Tripping.com, one of the largest vacation rental sites in the world, listed Muss & Turner’s wickedly good chocolate chip cookie, the evil cookie, as the best chocolate chip cookie in Georgia on its “Best Chocolate...
Two Atlanta restaurants make Top 100 list for best classic restaurants
Two Atlanta restaurants make Top 100 list for best classic restaurants

There is nothing like a classic. That sentiment especially applies to some of America’s oldest, most esteemed restaurants. Atlanta happens to hold claim to two of the most tried-and-true places to eat in the U.S., according to FSR Magazine. Atkins Park and Mary Mac’s Tea Room both made the magazine’s annual list of Top 100...
Thrillist named this reliable Atlanta gas station spot as the best fried chicken chain in America
Thrillist named this reliable Atlanta gas station spot as the best fried chicken chain in America

There are plenty of reputable options if you want to pull up to a drive-thru and devour some crispy, golden chicken, i.e. KFC and Popeyes. However, an unsuspecting alternative you might have ignored at your last gas tank fill-up has been crowned the true bastion of fried chicken. Krispy Krunchy Chicken, established in 1989 in LaFayette, Louisiana,...
Get details about The Whitley’s new chef and restaurant plus other top metro Atlanta dining news from the week
Get details about The Whitley’s new chef and restaurant plus other top metro Atlanta dining news from the week

The Whitley Executive Chef Marc Suennemann / Photo courtesy of The Whitley The Ritz-Carlton Buckhead, which rebranded as The Whitley in December, has named a new executive chef and provided details about its new restaurant. Marc Suennemann is managing culinary operations for the 507-room hotel, overseeing the culinary team and overseeing...
More Stories