Meals for a week: August 8th thru 12th

So after all of the emails and comments, you all seem to really like the meny planning monday, and would like me to keep it up for a while! :)

So, I will be posting once a week, on Monday's, with 5 meals and one dessert for you to prepare for the next week.

And remember, please keep your ask the chef questions coming in!!

Monday: Toasted Tuna Melts

Tuesday: Best-Ever Cheeseburgers

Wednesday: Garlic Steak & Onions

Thursday: Crispy Salsa Chicken

Friday: Quick 'n Easy Sausage on a Bun

Dessert: Crispy Peanut Butter Bars

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Monday - Toasted Tuna Melts:

Grocery List:

4 slices white bread, toasted

1/4 cup Cream Cheese Spread

1/4 cup MIRACLE WHIP Dressing

2 cans (6-1/2 oz. each) tuna, drained, flaked

1/2 cup chopped celery

1/2 cup sliced green onions

1 cup Shredded Cheddar Cheese

How to make it:
1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside.

2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.

3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese.

4. Bake 5 min. or until Cheddar cheese is melted.

Nutritional Information:

360cal, 20g fat, 1g fiber, 9 WW points

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Tuesday - Best-Ever Cheeseburgers

Grocery List:
1 lb. extra lean ground beef

1/3 cup Barbecue Sauce, divided

4 large onion slices (1/4 inch thick)

4 cheese singles

4 whole wheat hamburger buns, split

1 tomato, cut into 4 slices

(I also like a little turkey bacon on mine!)

How to make it:
1. Preheat grill to medium-high heat.

2. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.

3. Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the cheese singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.

4. Fill buns with burgers, onions and tomatoes.

Nutritional Information:

340cal, 11g fat, 2g fiber, 7 WW points

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Wednesday - Garlic Steak & Onions

Grocery List:
1 boneless beef sirloin steak (1 lb.)

1/2 tsp. freshly ground black pepper

1 large onion, cut into thin slices

2 tsp. minced garlic

1/4 cup KRAFT Sun-Dried Tomato Dressing

2 Tbsp. Grated Parmesan Cheese

3 cups broccoli florets, steamed

(I also like to warm a few corn tortillas to wrap them in also!)

How to make it:
1. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.

2. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.

3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

*I made a fresh garden pasta salad to go with it also, it is awesome!

Nutritional Information:

210cal, 3g fat, 2g fiber, 5 WW points

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Thursday - Crispy Salsa Chicken

Grocery List:
4 small boneless skinless chicken breast halves (1 lb.)

1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/2 cup Thick 'N Chunky Salsa

1/2 cup Shredded Monterey Jack Cheese

How to make it:

1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.

2. Bake 20 min. or until chicken is cooked through (170°F).

3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Nutritional Information:

270cal, 8g fat, 1g fiber, 6 WW points

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Friday - Quick 'n Easy Sausage on a Bun

Grocery List:
4 Italian sausage links (1 lb.)

1-1/2 cups each: red and green pepper wedges

1 medium onion, sliced, separated into rings

1/4 cup Balsamic Vinaigrette Dressing

1 can (15 oz.) diced tomatoes, undrained

4 Italian bread rolls, split, toasted

3/4 cup Shredded Mozzarella Cheese

How to make it:
1. Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.

2. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.

3. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.

**I love these "open face" style too!

Nutritional Information:

440cal, 24g fat, 5g fiber, 10 WW points

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Dessert - Crispy Peanut Butter Bars

Grocery List:
1 bag (10 oz) peanut butter chips

1 stick (1/2 cup) butter

6 1/2 cups crisp rice cereal

1 bag (12 oz) semisweet chocolate chips

1/2 cup light corn syrup

1/2 cup honey-roasted peanuts, chopped

How to make it:

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated.

3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm.

4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Nutritional Information:

89cal, 5g fat, 0g fiber, 2 WW points