Menu Planner,

July 27 - Aug. 2


Grilled Flat Iron Steaks

Grilled Flat Iron Steaks are a special summer meal. The steaks will go well with Orzo Salad with Chickpeas, Dill and Lemon (see recipe). Add fresh asparagus and whole wheat rolls. Make Plum Cobbler for dessert. Heat oven to 425 degrees. Put 3 pounds (about 8 medium) ripe, black plums (each one cut into 8 wedges) in a baking dish. Add 1/4 cup sugar and 2 tablespoons water; toss gently to mix and coat. Cover with foil; bake 25 minutes. Meanwhile stir 1 bag (7.75 ounces) cinnamon swirl complete biscuit mix (such as Bisquick) and 1/2 cup water in a medium bowl until a soft dough forms. Drop by spoonfuls in 8 evenly spaced mounds on the fruit. Sprinkle with 1 tablespoon sugar. Bake 15 to 20 minutes until biscuits are golden. Serve warm. (Adapted from Woman's Day magazine.)

Plan ahead: Grill enough steak and save enough orzo salad for Monday.


Steak Roll-ups

Prepare Steak Roll-Ups. Thinly slice leftover steak and place on fat-free whole wheat tortillas. Top with crumbled blue cheese, shredded lettuce and chopped cherry tomatoes. Roll up and enjoy with leftover orzo salad. Serve blackberries for dessert.


Grilled Portobello Burgers

Serve Grilled Portobello Burgers (see recipe). Serve the no-meat entree with oven fries (frozen). Fat-free strawberry ice cream is dessert.

Plan ahead: Save enough ice cream for Thursday.


Turkey Enchiladas

Tonight's dinner is low cost and also delicious: Turkey Enchiladas (see recipe). Serve them with a guacamoleandshredded lettuce salad. Make flan from a mix for dessert.


Shrimp Salad

Take the night off and buy deli shrimp salad and spoon it over a packaged green salad for dinner. Start the meal with a glass of chilled tomato juice. Scoop leftover ice cream for dessert.


Giant Chicken Tost-achos

Make the kids happy with Giant Chicken Tost-Achos. Heat oven to 350 degrees. Lightly brush 4 fat-free flour tortillas with olive oil. Bake 5 minutes. In a large nonstick skillet on medium, heat 2 cups shredded cooked chicken and 1 cup mild salsa 5 minutes. Top each tortilla (leave on baking sheet) with 1/2 cup of the chicken mixture and some shredded part-skim mozzarella cheese. Return tortillas to oven and bake 3 to 4 minutes or until cheese melts. Top the tortillas with chopped lettuce, a few chopped green onions and some sliced olives and serve. (Adapted from “Yum-O! The Family Cookbook,” by Rachael Ray (Clarkson Potter, $22.50.) Serve with carrot sticks. How about oatmeal-raisin cookies for dessert?


Trout Almandine

Prepare your own Trout Almandine for guests. Serve the familiar dish with parsley buttered brown rice, green beans, a spinach salad and multigrain rolls. Chocolate layer cake is dessert.