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SUNDAY | MONDAY | TUESDAY | WEDNESDAY | THURSDAY | FRIDAY | SATURDAY 

Family SUNDAY Today's PORK ROAST WITH SPICY PEACHES (see recipe) is an old-fashioned kind of dish. Serve the granny-favorite with RICE and fresh BROCCOLI. Add SOURDOUGH BREAD. Fat-free VANILLA ICE CREAM with CARAMEL SAUCE is a modern-day dessert. PLAN AHEAD: Save enough pork and ice cream for Monday. Check out the recipe for this day!

Heat and Eat MONDAY Make use of leftovers with WAFFLE SANDWICHES WITH APPLES AND PORK. In a small saucepan, combine 4 tablespoons (of 6 total) honey and 2 tablespoons apple juice. Stir over medium heat until heated through. Set aside and keep warm. In a large nonstick skillet, melt 1 tablespoon margarine or butter with remaining 2 tablespoons honey. Add 2 red, cored and sliced cooking apples (like MacIntosh); cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender. Meanwhile, toast 8 frozen waffles. To assemble, place 1 waffle on each serving plate, top each waffle with 2 thin slices leftover cooked pork roast and another waffle. Spoon apple slices and reserved syrup over top of each. Serve with frozen HASH BROWNED POTATOES. For dessert, ANGEL FOOD CAKE with leftover ICE CREAM is easy. PLAN AHEAD: Save enough cake for Tuesday. TIP: For small amounts of apple juice, look in the baby food section.

Express TUESDAY Take a few convenience items and you have a fine meal of LEMON ROSEMARY CHICKEN WITH COUSCOUS (see recipe). Serve with Dole (or another brand) Special Blends ITALIAN SALAD. Add PITA BREAD. For dessert, leftover ANGEL FOOD CAKE with PEARS is simple. Check out the recipe for this day!

Meatless WEDNESDAY CURRIED LENTIL STEW (see recipe) is a hearty meal for cooler days. Serve with your own DEVILED EGGS for a protein boost. (I'm sure you'll make the egg stuffing with low-fat mayonnaise, won't you?) Add a GREEN SALAD and store-bought BRAN MUFFINS. For dessert, instant BUTTERSCOTCH PUDDING made with skim milk and topped with light whipped cream is quick. Check out the recipe for this day!

Budget THURSDAY You will be frugal and inventive at the same time with GREEK TURKEY SKILLET. Drain 1 (6-ounce) jar marinated artichoke hearts and reserve 2 tablespoons marinade; quarter artichokes. In a large nonstick skillet, heat 1 tablespoon reserved marinade over medium-high heat until hot. Add 12 ounces uncooked lemon pepper-seasoned turkey or chicken breasts cut into 1/4-inch strips; cook and stir 3 to 5 minutes or until meat is browned. Stir in 3 cups cooked rice, artichoke hearts, 1 (2 1/4-ounce) can rinsed and drained sliced black olives and remaining 1 tablespoon marinade. Cook and stir 2 to 3 minutes until thoroughly heated. Garnish with crumbled feta cheese. Serve with MIXED GREENS and CRUSTY BREAD. FRESH FRUIT is your dessert.

Kids' FRIDAY Kids' time is PIZZA DOG time. Heat oven to 350 degrees. On a baking sheet, place open hot dog buns. Spread with store-bought pizza sauce; top with reduced-fat shredded mozzarella cheese, sliced fat-free hot dogs and a little more cheese. Bake about 5 minutes or until hot dogs are hot and cheese melts. Serve with frozen STEAK FRIES and any sliced RAW VEGETABLES. The kids can help make PUDDING IN A CLOUD for dessert. Into 6 dessert dishes, spread 1/3 cup thawed fat-free whipped topping in bottom and around sides of dishes; set aside. Prepare a 3.4-ounce package of fat-free vanilla instant pudding according to directions. Spoon pudding into center of dishes. Refrigerate until ready to serve.

Entertaining SATURDAY Here I go again, serving a warehouse-club purchased entree to guests. With Banner Beef and Seafood Co.'s (or another brand) FETTUCCINE ALFREDO WITH CHICKEN it was an easy decision. The 40-ounce package for $7.99 served four of us generously rather than the claimed 6.6 servings (who is the .6 person, anyway?). I added MIXED GREENS along with a bowl of BLACK OLIVES to the table. Of course we had CRUSTY BREAD. Store-bought FRUIT TARTS kept the hostess with guests, not in the kitchen.