Weekly Meal Planner

Monday
Breakfast :PEBBLES French Toast
Prep Time:5 min
Total Time:25 min
Makes:5 servings, eight toast strips each
3 eggs
1/4 cup milk
1 tsp. vanilla
Dash ground cinnamon
10 slices whole grain bread, such as whole wheat, honey oat, 7 grain or raisin
2-1/2 cups POST Fruity PEBBLES Cereal
PREHEAT oven to 350°F. Beat eggs with milk, vanilla and cinnamon in shallow bowl until well blended.
DIP bread slices into egg mixture, then dip into cereal, turning to evenly coat both sides of bread. Gently press cereal into bread to secure. Place on lightly greased baking sheet.
BAKE 20 min. or until golden brown. Cut each slice into four strips to serve.

Lunch:Grilled Stuffed French Bread
Create an extraordinary cheesy pesto grilled bread thanks to a purchased French loaf. The do-ahead tip makes it even easier!
Prep Time:25 min
Start to Finish:25 min
Makes:6 servings
1 loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
1/3cup sun-dried tomato pesto or basil pesto
1cup shredded mozzarella cheese (4 ounces)
1.Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
2.Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
3.Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

Dinner: Crunchy Garlic Chicken
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Prep Time:30 min
Start to Finish:55 min
Makes:6 servings
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups Whole Grain Total® cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)
1.Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2.In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3.Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Tuesday :
Breakfast:Breakfast Potatoes
Prep Time:5 min
Total Time:20 min
Makes:2 servings
2 Tbsp. butter or margarine
6 oz. frozen shredded hash browns
2 slices OSCAR MAYER Boiled Ham
2 KRAFT Singles
MELT butter in small skillet on medium heat. Add potatoes; cook 15 minutes or until golden brown on both sides, turning over after 8 minutes.
TOP with ham and Singles; cover. Continue cooking until Singles begin to melt.

Lunch:Pizza Calzone
Prep Time:10 min
Total Time:22 min
Makes:4 servings, one calzone each
1 can (8 oz.) refrigerated crescent dinner rolls
1 cup Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices Pepperoni
2 Tbsp. 100% Grated Parmesan Cheese
PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.

Dinner:Salisbury Steak with Mushroom Gravy
Prep Time:35 min
Start to Finish:35 min
Makes:6 servings
1lb lean (at least 80%) ground beef
1egg
1/2cup Bisquick mix
1/8teaspoon pepper
1tablespoon vegetable oil
1medium onion, cut in half, then sliced
1jar (4.5 oz) sliced mushrooms, drained
1jar (12 oz) beef gravy
1.In large bowl, mix beef, egg, 1/4 cup of the Bisquick mix and the pepper. With wet hands, shape beef mixture into 6 oval patties, about 1/2 inch thick. Lightly coat patties with remaining 1/4 cup Bisquick mix.
2.In 12-inch nonstick skillet, heat oil over medium heat. Arrange patties in single layer in skillet. Add onion slices around and on top of patties. Cook 12 to 16 minutes, turning patties once and stirring onions occasionally, until meat thermometer inserted in center of patties reads 160°F.
3.If necessary, spoon fat from skillet and discard. Add mushrooms and gravy to skillet. Turn patties to coat with gravy. Heat to boiling.

Wednesday:
Breakfast:Morning Bagel Sandwich
Prep Time:5 min
Total Time:6 min
Makes:1 serving.
1 frozen BOCA Meatless Breakfast Link, quartered
1/4 cup cholesterol-free egg product
1 Tbsp. Low Fat Cottage Cheese
1/8 tsp. Italian seasoning
1 wheat bagel, split, toasted
SPRAY microwavable cup with cooking spray. Add link pieces. Microwave on HIGH 10 seconds or until thawed.
ADD egg product, cottage cheese and Italian seasoning; stir. Cover with vented microwave-safe plastic wrap. Microwave on HIGH 1 minute to 1 minute 15 seconds or until egg product is almost set, stirring after 35 seconds. Let stand 1 minute.
SPOON onto bottom half of bagel; cover with top half of bagel.

Lunch:Fresh and Tender Chicken Salad
Prep Time:15 min
Total Time:15 min
Makes:4 servings
1/2 cup KRAFT Light House Italian Reduced Fat Dressing
2 Tbsp. honey
1 Tbsp. soy sauce
4 cups chopped romaine lettuce
2 cups shredded carrots
1/2 cup torn mint leaves
2 cups shredded cooked chicken
MIX dressing, honey and soy sauce with wire whisk until well blended; set aside.
TOSS lettuce, carrots and mint leaves. Arrange on 4 plates. Top with chicken; drizzle with dressing mixture.

Dinner:Pork Chop Dinner with Rice and Veggies
Prep Time:5 min
Start to Finish:25 min
Makes:6 servings
6pork boneless loin chops, 1/2 inch thick (1 1/4 pounds)
2cans (10 3/4 ounces each) condensed reduced-fat cream of mushroom soup
1bag (1 pound) frozen baby peas, carrots, pea pods and corn, thawed and drained
1can (14 ounces) ready-to-serve chicken broth
2cups uncooked instant brown rice
1.Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Remove pork from skillet; keep warm.
2.Heat soup, vegetables and broth to boiling in same skillet, stirring occasionally. Stir in rice; reduce heat. Cover and simmer 5 minutes.
3.Top with pork. Cover and simmer about 5 minutes longer or until pork is slightly pink in center and rice is tender.

Thursday:
Breakfast:Bacon 'n Eggs Pie
Prep Time:20 min
Total Time:30 min
Makes:6 servings
1 can (7.5 oz.) refrigerated buttermilk biscuits
2 Tbsp. butter or margarine
6 eggs, lightly beaten
1/3 cup milk
1/4 tsp. each salt and pepper
3 oz. Cream Cheese, cubed
6 slices Bacon, crisply cooked, crumbled
SEPARATE biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.
MELT butter in medium skillet on low heat. Beat eggs, milk and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
SPOON into crust; sprinkle with bacon.

Lunch:Super Veggie Wrap
Prep Time:5 min
Total Time:5 min
Makes:1 serving
1/4 cup Shredded Cheddar Cheese
2 Tbsp. shredded carrots
2 Tbsp. chopped tomatoes
1 Tbsp. Ranch Dressing
2 Flour Tortillas
1/4 cup shredded lettuce
MIX cheese, carrots, tomatoes and dressing in bowl.
TOP each tortilla with half the filling mixture and 2 Tbsp. lettuce.
ROLL up each tortilla. Wrap in plastic wrap.

Dinner:Sloppy Joe Rotini ("Ghoulish Goulash")
Prep Time:10 min
Start to Finish:30 min
Makes:8 servings
4cups uncooked rotini pasta (12 ounces)
2pounds lean ground beef
4cups frozen whole kernel corn
2cups water
2small zucchini, sliced (2 cups)
2jars (15 1/2 ounces each) extra-thick-and-chunky sloppy joe sauce
1.Cook and drain pasta as directed on package.
2.While pasta is cooking, cook beef in Dutch oven over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients.
3.Heat to boiling; reduce heat to medium. Cover and simmer 5 to 10 minutes, stirring occasionally, until zucchini is crisp-tender.

Friday:
BreakfastSunrise Sausage Sandwich
Prep Time:5 min
Total Time:15 min
Makes:2 servings
1 tsp. oil
1 talian Sausage, cut into 1/2-inch-thick slices
1/4 cup chopped green pepper
1/2 cup cholesterol-free egg product
2 crusty sandwich rolls, partially split
HEAT oil in nonstick skillet on medium heat.
ADD sausage and peppers. Cook 5 min. or until lightly browned, stirring occasionally. Add egg product; cook and stir 2 min. or until egg product is set.
SPOON evenly into rolls. Serve with hot pepper sauce, if desiired.

Lunch:Southwestern Tortilla Wedges (lighter recipe)
Prep Time:10 min
Start to Finish:25 min
Makes:16 servings
1/2salsa (any variety)
1/2cup reduced-fat sour cream or plain yogurt
1/4cup chopped red bell pepper
1/2cup finely chopped cooked chicken
8 flour tortillas (8 inches in diameter)
1/4cup guacamole
1/2cup fat-free refried beans
1cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)
1.Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
2.Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese.
3.Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Dinner:Easy Vegetable Chow Mein
Who needs take-out when you can make this Asian recipe in less than 15 minutes!
Prep Time:5 min
Start to Finish:10 min
Makes:4 servings
1cup vegetable or chicken broth2tablespoons cornstarch
2tablespoons oyster sauce
1/4teaspoon red pepper sauce
2tablespoons vegetable oil
2garlic cloves, finely chopped
1bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2cups coleslaw mix
4cups chow mein noodles
1.Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2.Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3.Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Saturday:
BreakfastQuick & Easy Egg Casserole
Prep Time:10 min
Total Time:55 min
Makes:8 servings
6 slices white bread, coarsely torn
1 lb. bulk sausage, cooked, drained
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
1 tsp. salt
1/4 tsp. pepper
PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan or oven-proof casserole. Place bread into bottom of pan; sprinkle with sausage and cheese.
BEAT eggs, milk, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.
BAKE 40 to 45 min. or until mixture is set in center and lightly browned.

Lunch:Mozzarella-Tomato Melts
Prep Time:5 min
Total Time:15 min
Makes:3 servings
1/2 of a 12-oz. loaf ciabatta bread, cut into thirds
3 2% Milk Mozzarella Singles
2 large tomatoes, cut into thin slices
PREHEAT oven to 400°F. Split each bread piece horizontally in half; fill evenly with 2% Milk Singles and tomatoes.
PLACE on baking sheet; cover with foil.
BAKE 10 min. or until 2% Milk Singles are melted and sandwiches are heated through.

Dinner:Salsa Rice Enchilada
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
1 1/2cups Thick 'n Chunky salsa
1 1/2teaspoons chili powder
1cup uncooked instant rice
1can (15 oz) black beans, drained, rinsed
1can (11 ounces) whole kernel corn with red and green peppers, undrained
1 1/2cups shredded Cheddar cheese (6 ounces)
1packa flour tortillas for burritos (8 tortillas; 8 inch)
Addtional Thick 'n Chunky salsa, if desired
1.In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
2.Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

Sunday:
Breakfast:Open-Face Feta Omelet
Prep Time:5 min
Total Time:15 min
Makes:1 serving
1 frozen Breakfast Patty, chopped
1/2 cup torn fresh spinach leaves
1/4 cup cholesterol-free egg product
1 Tbsp. Crumbled Reduced Fat Feta Cheese
1 Tbsp. finely chopped tomato
Dash of freshly ground black pepper
SPRAY small nonstick skillet with cooking spray. Add breakfast patty pieces; cook and stir on medium heat 5 min., adding spinach for the last min. of the cooking time. Reduce heat to medium-low.
POUR egg product over spinach mixture; cover. Cook 2 to 3 min. or until egg product is set.
SPRINKLE evenly with cheese; cover. Remove from heat; let stand 2 min. to allow cheese to melt slightly. Sprinkle with the tomato and pepper.

Lunch:French Onion Soup
Prep Time:10 min
Total Time:55 min
Makes:6 servings, 1 cup each
2 Tbsp. margarine or butter
3 large Spanish onions, peeled, sliced
1 can (14-1/2 oz.) beef broth
3 cups cold water
1 bay leaf
6 slices French bread, toasted
1 cup Shredded Swiss Cheese
1/4 cup 100% Grated Parmesan Cheese
MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.
PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.
BROIL 5 to 10 minutes or until cheese is golden brown.

Dinner:Baked Chicken Parmesan with Linguine
Prep Time:15 min
Total Time:45 min
Makes:4 servings
1-3/4 cups marinara sauce
1-1/4 cups water
1 Tbsp. oil
2 Tbsp. 100% Grated Parmesan Cheese
1 tsp. parsley flakes
1/4 tsp. garlic powder
1 pkg. (9 oz.) refrigerated linguine
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Mix marinara sauce, water and oil in medium saucepan; bring just to boil on medium-high heat, stirring occasionally. Meanwhile, mix Parmesan cheese, parsley and garlic powder until well blended.
SPRAY 13x9-inch baking dish with cooking spray. Separate linguine noodles; place in prepared dish. Pour marinara sauce mixture over noodles; press noodles into sauce to completely coat noodles with sauce. Top with chicken; sprinkle with the Parmesan cheese mixture and mozzarella cheese. Cover tightly with foil.
BAKE 30 min. or until chicken is cooked through (170°F). Remove foil. Let stand 5 min. before serving.

General Food tips

1. Stock up on plastic wrap, re-sealable plastic bags and storage containers to make packing away leftovers easy.
2. Always keep food safety in mind. Refrigerate (below 40 degrees F) or freeze (below 0 degrees F) leftovers promptly in shallow containers.
3. Don't keep leftovers for longer than three to four days in the refrigerator and three to six months in freezer.
4. Always label and date leftovers.
5. Leave space between storage containers or bags in fridge or freezer so cool air can circulate around them.