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Family SUNDAY It's hard to beat your own ROAST CHICKEN for family day. Buy a 5- or 6-pound chicken to supply plenty of leftovers. Serve with BAKED SWEET POTATOES. Slash the tops, sprinkle with a little cinnamon and add some butter. Brighten the plate with FRESH BROCCOLI and drizzle it with fresh lemon juice. Add DINNER ROLLS. Buy a DEEP-DISH APPLE PIE for dessert. PLAN AHEAD: Save enough chicken and pie for Monday. If there's time, prepare Monday's entree today and refrigerate, adding 10 to 15 minutes to the cooking time.

Budget MONDAY Use those chicken leftovers for economical SALSA VERDE CHICKEN TACO BAKE (see recipe). Keep the meal simple with a MIXED GREEN SALAD on the side. Warm the leftover PIE for dessert. PLAN AHEAD: Save enough chicken taco bake for Tuesday. Check out the recipe for this day!

Heat and Eat TUESDAY Warm the leftover CHICKEN TACO BAKE. Serve deli COLESLAW on the side. SLICED PEACHES are good for dessert.

Meatless WEDNESDAY Put TOMATO AND LEMON RISOTTO (see recipe) on your favorites list just like we did. Serve with ROMAINE SALAD and ITALIAN BREAD. For dessert, munch on SUGAR COOKIES. Check out the recipe for this day!

Kids' THURSDAY The kids will love BARBECUED MEATBALLS. Heat a large nonstick skillet. Add half an 18-ounce package frozen, fully cooked meatballs; cook, stirring, 7 to 8 minutes or until meatballs are defrosted. Meanwhile, mix together 2 tablespoons apricot preserves and 1/2 cup barbecue sauce. When meatballs are defrosted, add barbecue mixture to skillet; bring to boil. Reduce heat to low and simmer 10 minutes or until heated throughout. Serve with RICE and a CHOPPED LETTUCE SALAD. Pop RED AND GREEN GRAPES in your mouth for dessert. PLAN AHEAD: Save remaining meatballs for Friday or use at another time.

Express FRIDAY Tonight's 15-MINUTE SOUP is a staple around here. Microwave 3 medium diced red potatoes 3 minutes on high (100 percent power). Add 2 or 3 diced yellow or zucchini squash; microwave on high 1 to 2 minutes. Drain. Add 3 cups any ready-to-serve vegetable soup, 1 (15-ounce) can rinsed reduced-sodium white or red beans and 1 (14-ounce) can fat-free chicken broth. Microwave 7 to 10 minutes on high or until hot. Serve with CHEESE TOAST and a GREEN SALAD. For dessert, deli BROWNIES are welcome. TIPS: Add (any leftover) thawed and quartered meatballs to the soup if desired. Thin the soup with additional broth or thicken it with additional vegetables or beans.

Entertaining SATURDAY Invite guests for SEASONED LAMB CHOPS (see recipe). Serve with SAVORY MUSTARD POTATOES. Heat oven to 350 degrees. In a large bowl, toss together 2 pounds red potatoes cut into large chunks, 6 tablespoons Dijon mustard, 1 clove minced garlic, 1 tablespoon chopped fresh rosemary, 2 tablespoons olive oil, 1 tablespoon dry vermouth, and coarse salt and freshly ground black pepper to taste. Spread on a large baking sheet. Bake about 1 hour, occasionally tossing potatoes with a spatula, until the crust is deep brown. Serve immediately. Add GREEN BEANS. For dessert, HONEY-LIME FRUIT TOSS is light. Combine canned pineapple chunks (drain and reserve 1/4 cup juice), orange sections, a sliced banana, sliced strawberries and sliced kiwifruit. Separately, combine the reserved juice, 1/4 teaspoon lime zest, 2 tablespoons fresh lime juice and 1 tablespoon honey. Pour over fruit; toss, chill, toss again and serve. Check out the recipe for this day!