Seven-day menu planner: Start the week with honey-roasted pork

SUNDAY (Family)

Gather the family for honey-roasted pork. Heat oven to 325 degrees. Place 1 (2- to 3-pound) well-trimmed boneless pork loin roast on a rack coated with cooking spray in a shallow, foil-lined roasting pan. Combine 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons crushed black peppercorns, 1/2 teaspoon dried thyme and 1/2 teaspoon coarse salt; mix well. Brush half the mixture over roast. Bake 20 minutes per pound. Brush roast with remaining honey mixture halfway through baking time. Bake until meat thermometer registers 145 degrees at thickest part. Remove from oven, tent with foil and let stand 5 minutes before slicing. Add brown rice with pecans and apples (see recipe), fresh green beans and sourdough bread. For dessert, fresh raspberries with light whipped cream are perfect.


Make deli dogs for the kids. Combine 1/2 cup chopped tomato, 1/4 cup chopped banana peppers and 1 (2 1/4-ounce) can drained sliced black olives. Spoon mixture over heated hot dogs on whole-grain buns and spread with mustard. Serve with corn-on-the-cob and fresh baby carrots. The kids will like watermelon slices for dessert.

TUESDAY (Budget)

Save a few bucks with four-bean bake. Heat oven to 375 degrees. In a 3-quart baking dish, mix together 1 (15 1/2-ounce) can rinsed reduced-sodium black beans, 1 (15 1/2-ounce) can rinsed reduced-sodium pinto beans, 1 (15 1/2-ounce) can rinsed reduced-sodium red kidney beans, 1 (15 1/2-ounce) can rinsed reduced-sodium small red beans, 1 (15-ounce) can no-salt-added tomato sauce, 6 slices cooked crumbled bacon, 1 (4-ounce) can chopped green chiles, 1 cup finely chopped onion and 1 tablespoon ground cumin. Cover and bake 30 minutes or until bubbly. Uncover and top with 4 ounces shredded 50 percent reduced-fat cheddar cheese and 1 cup broken baked corn chips. Bake 5 minutes or until cheese melts. Serve over rice and add deli coleslaw and cornbread (from a mix) on the side. Fresh peaches are your dessert. Plan ahead: Save enough Bean Bake and cook enough rice for Wednesday.

WEDNESDAY (Heat and Eat)

Dinner will be quick tonight with tacos on the menu. Spoon the heated leftover Bean Bake into heated taco shells. Add leftover rice and top with salsa. Scoop fat-free vanilla ice cream onto cantaloupe slices for dessert.

THURSDAY (Express)

No one will complain about salad bar pizza tonight. Top any hot pizza, fresh or frozen, with chopped romaine, sliced olives, sliced fresh carrots, chopped green onions and tomatoes. Drizzle a light vinaigrette over top and add coarse salt and pepper to taste. Slice and serve. For dessert, try dragon fruit and add almond cookies.

FRIDAY (Meatless)

We’re always in the mood for mushroom burgers. For each serving, brush the cap of a stemmed portobello mushroom with olive oil and season with coarse salt and pepper. Grill or broil 3 to 4 minutes per side. Serve on a toasted whole-grain bun with lettuce, tomatoes, roasted red peppers and mayonnaise. Add sweet potato fries (frozen) on the side. Enjoy nectarines for dessert.

SATURDAY (Easy Entertaining)

Invite guests for grilled orange-garlic shrimp skewers (see recipe). On the side, make your own rosemary-roasted red potatoes. Serve with broccoli. Add a Boston lettuce salad and crusty rolls. Cool down with mocha-hazelnut granita (see recipe) for dessert.