Weekly Meal Planner: March 19-25, 2011

• Pan-Fried Snapper with Buttery Parsnip Puree (left)

• Balsamic-Glazed Red Onions

• Tangy Swiss Chard with Slivered Carrots

• Pork Tenderloin with Port and Prunes (left)

• White Bean Puree

• Caramelized Broccoli with Garlic

• Applesauce-Chocolate Chip Bundt Cake

Tip: Reserve leftover pork tenderloin for later in the week.

• Tomato Soup with Chickpeas and Pasta (left)

• Mushroom-and-Spinach Grilled Cheese Sandwiches

• Watercress Salad

• Pork with Mustard-Lime Vinaigrette (left)

• Tangy Apple Salad

Tip: Use leftover pork tenderloin from Sunday and begin the recipe with Step 2.

• Beef Fried Rice (left)

• Sweet-and-Sour Green Beans

• Sautéed Chicken Breasts with Fennel and Rosemary (left)

• Whole Roasted Carrots with Garlic

• Orzo Pilaf with Parmesan

• Roasted Salmon, Beets, and Potatoes with Horseradish Cream (left)

• Sautéed Swiss Chard with Garlic

• Blood Orange and Red Onion Salad