Sunday: Family

No need to go to the islands for CARIBBEAN CHICKEN AND RICE SALAD. Serve the whole-meal salad with LEMON POPPY SEED MUFFINS (from a mix).

Make an easy BLUEBERRY PIE for dessert. Bake a frozen piecrust according to directions; cool. Combine 1 (16-ounce) jar blueberry jam (or spread) and 1/4 teaspoon ground cinnamon; microwave on high 1 minute or until mixture liquefies. Stir in 2 cups fresh blueberries. Spoon mixture into shell. Chill; slice and garnish with light whipped cream and serve.

Plan

Make an extra pie for Monday (Labor Day).

Shopping List

slivered almonds, olive oil, chicken breast tenders, packaged yellow rice, cilantro, sweet onion (such as Vidalia or another variety), fresh jalapeno pepper, jerk seasoning, oranges for juice and zest, arrowroot, coarse salt, orange sections (fresh, canned or chilled), fresh baby spinach leaves, lemon poppy seed muffin mix, frozen piecrust, blueberry jam or spread, cinnamon, fresh blueberries, light whipped cream.

Monday: Budget

Celebrate Labor Day with ROOT BEER PULLED PORK SANDWICHES on whole-grain toasted buns. Serve with your POTATO SALAD and COLESLAW. For dessert, slice the leftover PIE and top it with fat-free VANILLA ICE CREAM.

Plan

Save enough pulled pork, buns and potato salad for Tuesday. Save ice cream for Tuesday and Saturday.

Shopping List

bone-in pork shoulder, envelope onion soup mix, coarse salt, pepper, canned root beer, barbecue sauce, whole-grain buns, potato salad, coleslaw, fat-free vanilla ice cream.

Tuesday: Heat and Eat

No one will mind eating leftover PULLED PORK for dinner. Add the leftover POTATO SALAD along with PICKLES, OLIVES AND CARROT STICKS to munch on. Top the leftover ICE CREAM with fresh peaches.

Shopping List

pickles, olives, carrot sticks, fresh peaches.

Wednesday: Kids

No kid can resist SPAGHETTI AND MEAT SAUCE. Buy any jarred meat sauce and spoon it over spaghetti. Top with a little freshly grated parmesan and dinner is ready. Add a CHOPPED LETTUCE SALAD, WHOLE-GRAIN ROLLS and WATERMELON CUBES for dessert.

Shopping List

meat sauce, spaghetti, parmesan, lettuce, whole-grain rolls, watermelon cubes.

Thursday: Express

With the swiftness of Super Woman, you'll have REUBEN WRAPS on the table. Spread burrito-size tortillas with reduced-fat Russian dressing. Top with deli coleslaw, thinly sliced deli corned beef and reduced-fat Swiss cheese. Roll, halve and eat. Serve with deli THREE-BEAN SALAD. NECTARINES are dessert.

Shopping List

burrito-size tortillas, reduced-fat Russian dressing, deli corned beef, reduced-fat Swiss cheese, deli three-bean salad, nectarines.

Friday: Meatless

With its good flavor and simplicity, you can't go wrong with MACARONI SOUP WITH BEANS AND CABBAGE. Cook 1 1/2 cups elbow macaroni according to directions; drain.

Meanwhile, in a Dutch oven, heat 1 tablespoon canola oil on medium-high. Add 1 medium thinly sliced onion, 1 pound thinly sliced savoy cabbage, 1 teaspoon minced garlic and 1/4 teaspoon pepper; cook 6 to 8 minutes or until cabbage begins to wilt, stirring often. Add 4 (14-ounce) cans vegetable broth, 2 (19-ounce) cans rinsed cannellini beans and 1 1/2 cups water; heat to boiling. Add macaroni; heat through and serve.

Make a LETTUCE SALAD and top with sliced hard-cooked eggs and tomato wedges. Serve with CRUSTY BREAD. For dessert, try FRESH PLUMS.

Shopping List

elbow macaroni, canola oil, onion, savoy cabbage, garlic, pepper, vegetable broth, canned cannellini beans, lettuce, eggs, tomatoes, crusty bread, fresh plums.

Saturday: Easy Entertaining

This BAKED GROUPER was a hit with our guests. Serve it with RICE tossed with petite GREEN PEAS (frozen). Add a BIBB LETTUCE SALAD and SOURDOUGH BREAD. For dessert, a dab of leftover ICE CREAM over BROWNIES and drizzled with CHOCOLATE SAUCE will cap off a fine meal.

Shopping List

olive oil, onions, green bell pepper, canned crushed tomatoes, tomato paste, coarse salt, black pepper, skinless grouper filet, lemon pepper seasoning, cayenne pepper, rice, petite green peas (frozen), Bibb lettuce, sourdough bread, brownies, chocolate sauce.

Sunday: Family

Buy a HONEYBAKED HAM (or another spiral sliced ham) today for the family's feast. Serve the easy entree with this SQUASH-RICE CASSEROLE. Add a MIXED GREENS SALAD and WHOLE-GRAIN BREAD. Finish your feast with a slice of KEY LIME PIE.

Plan

Save enough ham, casserole and pie for Monday and enough ham (if necessary) for Tuesday.

Shopping List

HoneyBaked Ham (or another spiral sliced) ham, onion, zucchini squash, rice, fat-free chicken broth, fat-free sour cream, 50 percent reduced-fat sharp cheddar cheese, parmesan cheese, Italian-seasoned bread crumbs, coarse salt, pepper, eggs, salad greens, whole-grain bread, Key lime pie.

Monday: Heat and Eat

Use the leftover ham for GRILLED HAM AND SWISS SANDWICHES. Mix 1/3 cup rinsed and drained refrigerated sauerkraut with 1/4 cup Dijon mustard and 2 tablespoons honey. Spread on rye bread and layer with the leftover ham and Swiss cheese. Grill on both sides in a nonstick skillet coated with cooking spray. Add DILL PICKLES. Serve with the heated leftover CASSEROLE. Slice some leftover PIE for dessert.

Shopping List

refrigerated sauerkraut, Dijon mustard, honey, rye bread, Swiss cheese, cooking spray, dill pickles.

Tuesday: Budget

Saving some pennies will be fun (and tasty) with low-cost LINGUINE WITH MUSHROOMS. Add a GREEN SALAD and GARLIC BREAD. FRESH PINEAPPLE CHUNKS are a juicy dessert.

Tip

Saving some pennies will be fun (and tasty) with low-cost LINGUINE WITH MUSHROOMS. Add a GREEN SALAD and GARLIC BREAD. FRESH PINEAPPLE CHUNKS are a juicy dessert.

Shopping List

linguine, frozen petite green peas, olive oil, onion, garlic, packaged sliced white mushrooms, packaged assorted sliced mushrooms (gourmet blend), fat-free chicken broth, half-and-half, coarse salt, pepper, salad greens, garlic bread, fresh pineapple.

Wednesday: Express

Make it cool and quick with ROMAINE AND TOMATO SALAD WITH CHICKEN. Dress a packaged Caesar salad with low-fat Caesar dressing, chopped tomatoes and thinly sliced red onions. Top with packaged cooked, sliced chicken breast and any croutons. Serve the simple salad with canned BEAN SOUP, if desired. Add BREAD STICKS. For dessert, FRESH APRICOTS are in order.

Shopping List

packaged Caesar salad, low-fat Caesar dressing, tomatoes, red onion, packaged cooked, sliced chicken breast, any croutons, canned bean soup if desired, crackers, fresh apricots.

Thursday: Meatless

No one will complain about no-meat KASHA, BEAN AND CORN TACOS. Cook and stir 1/2 cup whole kasha in a large nonstick skillet on medium-high 2 minutes or until hot and slightly toasted; spoon into a bowl.

Lower heat to medium. Add 1 tablespoon olive oil to same skillet and heat until hot. Stir in 1 1/2 cups chopped onion and 1 cup chopped green bell pepper; cook and stir 5 minutes or until softened. Add 2 tablespoons chili powder and 1 tablespoon minced garlic; cook and stir 1 minute or until fragrant. Add reserved kasha and 2 cups boiling water. Simmer, covered, 7 minutes or until kasha is almost tender. Stir in 1 (15-ounce) can rinsed reduced-sodium pinto beans, 1 cup thawed frozen corn and 1 teaspoon coarse salt. Cook 3 more minutes or until kasha is tender.

Divide and spoon into 8 taco shells. Top with any shredded cheese, shredded lettuce, chopped tomatoes and reduced-fat sour cream. All you need are NECTARINES for dessert.

Tip

No one will complain about no-meat KASHA, BEAN AND CORN TACOS. Cook and stir 1/2 cup whole kasha in a large nonstick skillet on medium-high 2 minutes or until hot and slightly toasted; spoon into a bowl.

Lower heat to medium. Add 1 tablespoon olive oil to same skillet and heat until hot. Stir in 1 1/2 cups chopped onion and 1 cup chopped green bell pepper; cook and stir 5 minutes or until softened. Add 2 tablespoons chili powder and 1 tablespoon minced garlic; cook and stir 1 minute or until fragrant. Add reserved kasha and 2 cups boiling water. Simmer, covered, 7 minutes or until kasha is almost tender. Stir in 1 (15-ounce) can rinsed reduced-sodium pinto beans, 1 cup thawed frozen corn and 1 teaspoon coarse salt. Cook 3 more minutes or until kasha is tender.

Divide and spoon into 8 taco shells. Top with any shredded cheese, shredded lettuce, chopped tomatoes and reduced-fat sour cream. All you need are NECTARINES for dessert.

Shopping List

whole kasha, olive oil, onion, green bell pepper, chili powder, garlic, canned reduced-sodium pinto beans, frozen corn, coarse salt, taco shells, any shredded cheese, lettuce, tomatoes, reduced-fat sour cream, nectarines.

Friday: Kids

The kids will love having CHEESEBURGERS on whole-grain buns tonight. Serve them with BAKED CHIPS and deli CARROT-RAISIN SALAD. For dessert, wow your little angels with WATERMELON CAKE.

Shopping List

any beef and cheese for cheeseburgers, whole-grain buns, baked chips, deli carrot-raisin salad, cooking spray, miniature semisweet chocolate chips, package super-moist white cake mix, canola oil, eggs, unsweetened cherry or strawberry Jell-O, container whipped fluffy white frosting, green and red food colors, green jelly beans if desired.

Saturday: Easy Entertaining

Invite guests for MOROCCAN BEEF KEBABS tonight. In a large bowl, combine 2 tablespoons chopped cilantro, 2 tablespoons olive oil, 3 cloves minced garlic, 2 teaspoons cumin, 1 teaspoon paprika and 1/4 teaspoon cayenne pepper; mix well.

Meanwhile, add 1 1/4 pounds boneless beef top-sirloin steak (cut into 1-inch-by-1 1/4-inch cubes), 1 medium onion (cut into 1-inch pieces) and 1 medium green bell pepper (cut into 1-inch pieces) to marinade. Toss to coat. Alternately thread meat and vegetables onto 4 (12-inch) skewers. Broil 3 to 4 inches from heat 8 to 10 minutes for medium-rare to medium doneness, turning once. Season with coarse salt to taste.

Serve with COUSCOUS and RED-TIP LETTUCE SALAD. Add PITA BREAD. All you'll want for dessert is light LEMON SORBET.

Shopping List

cilantro, olive oil, garlic, cumin, paprika, cayenne pepper, boneless beef top-sirloin steak, onion, green bell pepper, coarse salt, couscous, red-tip lettuce, pita bread, lemon sorbet.

Sunday: Family

Everyone wanted seconds of the PEACH-GLAZED PORK LOIN ROAST. Serve the flavor-packed roast with RICE AND PETITE GREEN PEAS (toss hot cooked rice with microwaved frozen petite peas). Add a BIBB LETTUCE SALAD and DINNER ROLLS. Slice CHOCOLATE LAYER CAKE for dessert.

Plan

Prepare Monday's rice and the lemon-mustard dressing today. Save enough pork for Monday and enough cake for Tuesday.

Shopping List

cumin, less-sodium seasoned salt, cinnamon, boneless pork loin roast, all-fruit peach preserves, Worcestershire sauce, ground ginger, rice, frozen petite green peas, bibb lettuce, dinner rolls, chocolate layer cake.

Monday: Heat and Eat

WILD RICE AND PORK SALAD was a hit at our house. Prepare 1 (6-ounce) package long grain and wild rice according to directions, using fat-free chicken broth as the liquid. Cool. Mix together the rice, 2 cups (leftover) chopped pork, 2 ribs thinly sliced celery, 1 medium chopped green bell pepper and 1 medium chopped red onion; set aside.

For the LEMON MUSTARD DRESSING: Combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 1/2 teaspoons dry mustard and 1/2 teaspoon black pepper; mix well. Pour over rice/pork mixture and toss to mix.

Serve with steamed fresh ZUCCHINI and CRUSTY BREAD. Enjoy FRESH FIGS for dessert.

Shopping List

packaged long grain and wild rice, fat-free chicken broth, celery, green bell pepper, red onion, olive oil, lemons, dry mustard, black pepper, fresh zucchini, crusty bread, fresh figs.

Tuesday: Express

No messing around with cooking dinner tonight because a ROTISSERIE CHICKEN is on the menu. Serve with deli POTATO SALAD, a FRESH SPINACH SALAD and WHOLE-GRAIN ROLLS. Leftover CAKE is your dessert.

Plan

Save enough chicken for Wednesday.

Shopping List

rotisserie chicken, deli potato salad, fresh spinach, whole-grain rolls.

Wednesday: Budget

Make an economical B.C.L.T. SANDWICH tonight (bacon, leftover chicken, lettuce and tomato) on whole-grain toast. Serve with OVEN FRIES (frozen).

No one will call you cheap (how rude!) when you bring out the BLUEBERRY-KIWI DESSERT PIZZA. Heat oven to 350 degrees. Slice 1 (18-ounce) package any refrigerated cookie dough as directed on package. Arrange slices in an ungreased 14-inch pizza pan. Using floured fingers, press dough evenly in pan. Bake 15 minutes or until golden. Spread 1 cup prepared marshmallow fluff (from 7 1/2-ounce jar) over cookie crust, leaving a 1-inch border. Arrange 2 cups fresh blueberries and 1 peeled and sliced kiwifruit on top. Sprinkle with chopped toasted walnuts. Slice and serve.

Shopping List

bacon, lettuce, tomato, whole-grain bread, frozen oven fries, any refrigerated cookie dough, flour, jar marshmallow fluff, fresh blueberries, kiwifruit, walnuts.

Thursday: Kids

The kids will go for the fruity flavor of ORANGE CHICKEN WITH RICE. Heat oven to 450 degrees. Divide and place 1 pound boneless, skinless chicken tenders in center of 4 (12-by-18-inch) sheets heavy-duty foil. Place 1/2 cup uncooked quick rice around chicken (in each sheet). Top each serving with 1/4 cup sliced celery and 2 tablespoons orange marmalade. Drain 2 (11-ounce) cans of mandarin oranges and reserve juice. Divide and place orange sections over other ingredients. Bring up foil sides. Double-fold tops of foil and one end. Through open end, divide and pour in reserved juice. Double-fold remaining end to seal, leaving room for heat circulation inside. Bake 18 to 22 minutes on a cookie sheet. Remove from oven; open packets away from your face.

Stir and serve immediately with FRESH GREEN BEANS and SOFT ROLLS.

For dessert, continue the fruit-fest with this CANTALOUPE-NECTARINE SMOOTHIE. Put 1 large nectarine (cut into 1/2-inch wedges) in airtight container; freeze overnight. When ready to make smoothie, place nectarine in blender. Add 1 1/2 cups cantaloupe wedges (cut 1-inch chunks), 2/3 cup plain fat-free Greek yogurt, 1 tablespoon (any kind) milk, 1 tablespoon frozen orange juice concentrate, 1 1/2 teaspoons honey and 1/2 teaspoon pure vanilla extract. Blend until smooth. Slurp.

Shopping List

boneless, skinless chicken tenders, quick-cooking rice, celery, orange marmalade, canned mandarin oranges, fresh green beans, soft rolls, nectarines, cantaloupe, plain fat-free Greek yogurt, any kind milk, frozen orange juice concentrate, honey, pure vanilla extract.

Friday: Meatless

It wasn't easy, but I didn't lick the plate after eating the delicious GARBANZO TOMATO STEW. Serve the high-fiber, high-flavor stew over COUSCOUS. Add a crisp iceberg LETTUCE WEDGE and WHOLE-GRAIN PITAS. For dessert, try a scoop of fat-free STRAWBERRY ICE CREAM.

Shopping List

olive oil, onion, garlic, canned diced tomatoes, canned reduced-sodium garbanzo beans, vegetable broth, no-salt-added tomato paste, dried rosemary, dried oregano, Greek seasoning, coarse salt, pepper, fresh baby spinach leaves, parsley, reduced-fat feta cheese, couscous, iceberg lettuce, whole-grain pitas, fat-free strawberry ice cream.

Saturday: Easy Entertaining

Invite guests for the Indian flavors of GARAM MASALA AND SOUR CREAM CHICKEN BAKE. Serve with aromatic BASMATI RICE. Add color and flavor with steamed ASPARAGUS.

Alongside, serve CUCUMBER RAITA. In a small pan, heat 1/2 teaspoon olive oil on medium. Add 1 minced garlic clove and cook 30 seconds. Transfer to a bowl and add 1 medium peeled, seeded and finely chopped cucumber, 2/3 cup fat-free plain Greek yogurt, 1 tablespoon chopped cilantro, 1/2 teaspoon honey, 1/2 teaspoon rice-wine vinegar, a pinch of cumin, a dash of hot sauce, and coarse salt and pepper to taste. Mix well and serve immediately with FLATBREAD.

LEMON SHERBET is the perfect dessert.

Shopping List

canola oil, onion, skinless, bone-in chicken thighs and/or legs, reduced-fat sour cream, fat-free plain Greek yogurt, lemons, garam masala, turmeric, coarse salt, basmati rice, asparagus, olive oil, garlic, cucumber, cilantro, honey, rice-wine vinegar, cumin, hot sauce, pepper, flatbread, lemon sherbet.