Weekly Meal Planner: June 19-25, 2010

• Chicken-Chili Tamale Pie (left)

• Spicy Coleslaw

• Tequila-Cilantro Sorbet

• Smoky Barbecued Chicken (left)

• Grandma Kirk's Baked Beans

• Kansas City Style Barbecue Sauce

• Grill-Roasted Bacon-and-Scallion Corn Muffins

• Green Salad

• Lemon Cake with Lemon Frosting

• Linguine with Broccoli Rabe–Walnut Pesto (left)

• Spinach Caesar Salad

• Fresh watermelon

Tip: Save leftover watermelon for drinks later in the week.

• Pop-Open Clams with Horseradish-Tabasco Sauce (left)

• Zucchini Ribbons with Raw Tomato Marinara

• Crusty Bread

• Tuna, Green Bean And Potato Salad (left)

• Grilled Tomato Crostini

• Chilled Avocado Soup Topped with Crab (left)

• Fresh Green Salad with Citrus Vinaigrette

• Watermelon and Ginger Limeade

Tip: Save extra avocados for tomorrow's salad dressing. Use leftover watermelon from earlier in the week to make the drinks.

• Andouille Pizza with Onion Confit and Fontina Cheese (left)

• Iceberg Wedges with Guacamole Dressing

• Cajun Lemonade