Sunday: Family

Surprise the family with PORK CHOPS WITH CORN SALSA. Heat 1 teaspoon canola oil in a large nonstick skillet on medium. Sprinkle 4 center-cut pork chops (3/4-inch thick, visible fat removed) with 1/2 teaspoon coarse salt. Add chops and cook, turning once, 6 to 8 minutes or until meat near bone is barely pink or internal temperature is 145 degrees. Remove to platter; tent with foil to keep warm. To skillet, add 1 (11-ounce) can Mexicorn with liquid and 1 cup green or red salsa. Cook 2 or 3 minutes on medium or until hot. Spoon over chops; sprinkle with chopped cilantro.

Serve the colorful dish with rinsed reduced-sodium BLACK BEANS. Alongside, add a SLICED AVOCADO AND GRAPEFRUIT SALAD and CORN MUFFINS (from a mix). BAKED CUSTARD (from a mix) is a smooth dessert.

Shopping List

canola oil, center-cut pork chops, coarse salt, canned Mexicorn, green or red salsa, fresh cilantro, canned reduced-sodium black beans, avocado, grapefruit, lettuce (for salad), corn muffin mix, baked custard mix.

Monday: Kids

The kids can help prepare CHILI DOGS tonight. Heat canned turkey chili with beans and reduced-fat, reduced-sodium hot dogs (such as Applegate) in separate pans or use the microwave. Put hot dogs in toasted whole-grain buns and top with chili. Sprinkle a little shredded cheese on the top. On the side, munch on CARROT AND CELERY STICKS and DIP. Fresh TROPICAL FRUIT finishes the meal.

Shopping List

canned turkey chili with beans, reduced-fat and reduced-sodium hot dogs (such as Applegate), whole-grain hot dog buns, carrot and celery sticks, any dip, fresh tropical fruit.

Tuesday: Meatless

Make MONTE CRISTO SANDWICHES for a different cheese sandwich. Heat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray. In a medium bowl, beat 1 whole egg and 2 egg whites, 1/2 cup 1 percent milk and 1/4 teaspoon hot pepper sauce. Put 2 slices Swiss cheese on each of 4 slices of dense white bread. Divide and spread 1 1/2 teaspoons (total) Dijon mustard on 4 more slices bread. Place mustard-side down on cheese. Dip both sides of sandwiches in egg mixture. Place on prepared baking sheet and bake 15 to 18 minutes, turning once, until cheese melts and both sides are browned.

Serve with a LETTUCE AND TOMATO SALAD. PINEAPPLE SHERBET is good for dessert.

Plan

Save enough sherbet for Wednesday.

Shopping List

cooking spray, eggs, 1 percent milk, hot pepper sauce, Swiss cheese, dense white bread, Dijon mustard, lettuce, tomatoes, pineapple sherbet.

Wednesday: Budget

Everyone can have steak on budget night -- SALISBURY STEAK, that is. Serve with MASHED POTATOES and flavor them with dill if desired. Add frozen petite GREEN PEAS and WHOLE-GRAIN BREAD. Leftover SHERBET is dessert.

Shopping List

lean ground beef, onion, saltine cracker crumbs, egg, 1 percent milk, prepared horseradish, coarse salt, pepper, jarred mushroom gravy, potatoes to mash, dill if desired, frozen petite green peas, whole-grain bread.

Thursday: Family/Thanksgiving

Make your own ROAST TURKEY with all the family favorites of DRESSING, GRAVY, SWEET POTATOES and something new for the feast, BROCCOLI CAULIFLOWER CASSEROLE.

If you want something besides CRANBERRY SAUCE, try SPICED CRANBERRY-PEAR CHUTNEY on the side. In a large saucepan, combine 3 large ripe pears cut into 1/2-inch pieces, 1 small chopped onion, 1/2 cup sweetened dried cranberries, 1/2 cup packed light brown sugar, 1/4 cup cider vinegar, 1 seeded and finely chopped fresh jalapeno pepper, 1 tablespoon fresh lime juice and 1/4 teaspoon allspice. Bring to boil; reduce heat and simmer 30 minutes or until thickened. Stir occasionally. Serve warm or at room temperature.

Add DINNER ROLLS. Everyone will want your PUMPKIN PIE for dessert.

Plan

Save enough turkey and pie for Friday and enough casserole for Saturday. Save the rest of the leftovers for future meals.

Shopping List

turkey, dressing, gravy, sweet potatoes, plain dry bread crumbs, parmesan cheese, butter, Italian seasoning, frozen broccoli florets, frozen cauliflower florets, onion, flour, garlic powder, coarse salt, coarse ground black pepper, 1 percent milk, Neufchatel cream cheese, cranberry sauce (if desired) or pears, sweetened dried cranberries, light brown sugar, cider vinegar, fresh jalapeno pepper, lime, allspice, dinner rolls, pumpkin pie.

Friday: Heat and Eat

Lighten up and use those leftovers for TURKEY NOODLE SOUP. Combine 3 (14-ounce) cans fat-free chicken broth, 1 cup water, 1 cup sliced carrots and 1 cup sliced celery in a large pot. Bring to boil; add 4 ounces no-yolk extra-wide noodles and boil 6 minutes or until noodles are almost tender. Add 1/2 cup frozen petite green peas and boil 1 minute or until noodles and vegetables are tender. Stir in 2 1/2 cups large shreds of cooked (leftover) turkey and 1/4 cup chopped fresh parsley; heat through.

Serve the soup with MIXED GREENS and CRACKERS. Slice the leftover PIE for dessert.

Plan

Prepare the lemon ice for Saturday if desired.

Shopping List

fat-free chicken broth, carrots, celery, no-yolk extra-wide noodles, frozen petite green peas, fresh parsley, salad greens, crackers.

Saturday: Easy Entertaining

For a change of pace, serve your guests BAKED SALMON WITH TOMATOES AND COUSCOUS. Add the leftover BROCCOLI CAULIFLOWER CASSEROLE and CRUSTY BREAD.

Soothe your palate with LEMON ICE for dessert. In a food processor or blender, process 1 (12-ounce) can frozen lemonade concentrate (thawed), 3 cups ice cubes, 1 cup water and 1/3 cup sugar until smooth. Pour mixture into a 9-by-13-inch pan and freeze for 45 minutes. Process partially frozen mixture until smooth. Return to pan; freeze 8 hours. Scrape with fork before serving.

Shopping List

tomatoes, olive oil, coarse salt, dried oregano, garlic, pepper, couscous, skinless salmon fillets, crusty bread, frozen lemonade concentrate, sugar.

Sunday: Family

That wonderful aroma coming from the kitchen is ROASTED CHICKEN WITH FRUIT COMPOTE. Serve the roaster with LEMONY SWEET POTATOES. Bake the sweet potatoes in a 350-degree oven about 45 minutes or until tender. Mix some butter, fresh lemon juice and lemon zest together and add to split potatoes.

Serve with frozen petite GREEN PEAS and CRUSTY ROLLS. Buy a BOSTON CREAM PIE for dessert.

Plan

Save enough chicken, fruit compote and pie for Monday.

Shopping List

roasting chicken, canola oil, coarse salt, pepper, red or green apples, red or green pears, green onions, dried apricots, pitted prunes, apple cider or juice, fat-free chicken broth, cloves, lemon, sweet potatoes, butter, frozen petite green peas, crusty rolls, Boston cream pie.

Monday: Heat and Eat

Use those chicken leftovers for WILD RICE SALAD. Serve with a crisp LETTUCE WEDGE and WHOLE-GRAIN ROLLS. Slice the leftover PIE for dessert.

Shopping List

packaged long-grain and wild rice, seedless grapes, celery, green onions, walnuts, parsley, coarse salt, pepper, orange juice, white wine vinegar, sugar, hot pepper sauce, lettuce, whole-grain rolls.

Tuesday: Express

Try your favorite BRATWURST tonight. We like them best grilled and served on crusty rolls. Slather spicy brown mustard and some chopped onions on top. Buy deli GERMAN POTATO SALAD to accompany the "brats." You'll want a light dessert, and CHUNKY APPLESAUCE is just right.

Shopping List

bratwurst, crusty rolls, spicy brown mustard, onion, deli German potato salad, chunky applesauce.

Wednesday: Meatless

The texture resembles meat, so PHILABELLA CHEESE "STEAK" SANDWICHES could fool you. Heat 1 tablespoon olive oil in a large nonstick skillet on medium-high. Add 4 large thinly sliced portabella mushroom caps and 4 cups thin onion wedges. Cook and stir 8 minutes or until browned; sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Remove and discard some of the soft part of 4 split hoagie rolls; lightly toast rolls. Place a slice of low-fat cheese and mushroom mixture on bottom of rolls, dividing evenly. Cover with tops.

Serve with a MIXED GREENS SALAD. Scoop fat-free VANILLA ICE CREAM and drizzle with STRAWBERRY SAUCE for dessert.

Plan

Save enough ice cream for Saturday.

Shopping List

olive oil, portabella mushroom caps, onions, coarse salt, pepper, hoagie rolls, low-fat cheese slices, salad greens, fat-free vanilla ice cream, strawberry sauce.

Thursday: Kids

Make mild-flavored MEXICAN LASAGNA for the kids. Serve with CHOPPED LETTUCE and SOFT ROLLS. For dessert, PLUMS are easy.

Plan

Save enough lasagna for Friday.

Shopping List

chili powder, cumin, coarse salt, canned Mexican-style stewed tomatoes, reduced-fat sour cream, canned chopped green chiles, fat-free flour tortillas, canned chicken breast, canned reduced-sodium pinto beans, 50 percent reduced-fat cheddar cheese, green onions, sliced black olives if desired, lettuce, soft rolls, plums.

Friday: Budget

Save money and time by heating the leftover LASAGNA tonight. Garnish with sliced jalapeno pickles. Serve with an ITALIAN SALAD and GARLIC BREAD. For dessert, FRESH PINEAPPLE sprinkled with toasted coconut is good.

Plan

Save some toasted coconut for Saturday.

Shopping List

sliced jalapeno pickles, Italian salad, garlic bread, fresh pineapple, coconut.

Saturday: Easy Entertaining

Invite guests for GRILLED LAMB LOIN CHOPS WITH 6 SPICES. Bring 4 lamb loin chops to room temperature (at least 30 minutes). In spice or coffee grinder, grind 1 tablespoon whole coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon fresh thyme leaves, 1 1/2 teaspoons black peppercorns, 1/2 teaspoon coarse salt and 1 bay leaf until fine. Sprinkle spice rub over loin chops. Heat grill to medium-high. Grill chops about 4 to 6 minutes per side or 145 degrees for medium-rare. Be careful not to burn spice rub. Let chops stand lightly covered at least 10 minutes before serving.

Serve with GRILLED FINGERLING POTATOES and GREEN BEANS. Add a BIBB LETTUCE SALAD and BAGUETTES. For dessert, top leftover ICE CREAM with leftover toasted COCONUT.

Shopping List

lamb loin chops, whole coriander seeds, fennel seeds, fresh thyme, black peppercorns, coarse salt, bay leaf, fingerling potatoes, green beans, bibb lettuce, baguettes.

Sunday: Family

Gather the family for SAVORY BEEF ROAST. Heat oven to 325 degrees. Combine 3 cloves crushed garlic and 3/4 teaspoon cracked black pepper and press evenly onto the surface of a 3- to 4-pound round tip roast (or sirloin tip roast). Place on rack in shallow roasting pan. Roast uncovered 2 to 2 1/2 hours for medium-rare (140 degrees) or 2 1/2 to 3 hours for medium (155 degrees). Remove from oven, transfer to a carving board, tent with foil and let stand 10 to 15 minutes.

Make GRAVY by stirring 1 (12-ounce) jar brown beef gravy, 1/4 cup water and 1/4 teaspoon Worcestershire sauce into pan drippings; cook on medium-low 3 to 5 minutes or until hot and bubbly. Carve roast into thin slices and serve it with gravy.

Accompany the roast with BROWN RICE and GREEN BEANS. Add DINNER ROLLS. For dessert, buy a CARROT CAKE.

Plan

Save enough beef for Monday and enough cake for Tuesday.

Shopping List

garlic, black pepper, round tip roast (or sirloin tip roast), jar brown beef gravy, Worcestershire sauce, brown rice, green beans, dinner rolls, carrot cake.

Monday: Heat and Eat

Use the beef leftovers for hefty ITALIAN BEEF SANDWICHES. Place 4 split hoagie buns on cookie sheet and brush lightly with Italian salad dressing. Broil 1 to 2 minutes. Combine 3 tablespoons of the salad dressing with 8 ounces thinly sliced cooked (leftover) beef; coat. Heat 2 minutes in microwave or until hot. Divide meat mixture among bottoms of buns. Add roasted red pepper strips, sliced artichoke hearts (water-packed) and sliced part-skim mozzarella cheese. Broil 2 or 3 minutes or until cheese is melted; add tops and cut sandwiches in half.

Serve with a MIXED GREENS SALAD. FRESH FIGS are dessert.

Shopping List

hoagie buns, Italian salad dressing, roasted red peppers, water-packed artichoke hearts, sliced part-skim mozzarella cheese, salad greens, fresh figs.

Tuesday: Meatless

Skip meat for flavor and enjoy fiber-packed MOROCCAN VEGETABLE STEW WITH COUSCOUS. Serve SLICED CUCUMBERS in plain yogurt alongside and add FLATBREAD. Leftover CAKE is waiting for dessert.

Shopping List

canola oil, fresh zucchini squash, onion, fresh carrot, garlic, vegetable broth, ground ginger, cumin, coriander, coarse salt, cinnamon, black pepper, canned reduced-sodium chickpeas, canned no-salt-added stewed tomatoes, couscous, cucumbers, plain yogurt, flatbread.

Wednesday: Express

Make it quick tonight with CHILI-CHEESE PIEROGIES. In a 9-by-9-inch baking dish, combine 1 (16.9-ounce) package (any flavor) frozen pierogies and 1/2 cup water. Cover and microwave on high (100 percent power) 5 minutes; drain. Spoon 1 (15-ounce) can turkey chili over pierogies; cover and microwave on high 5 minutes or until hot; sprinkle with 50 percent reduced-fat shredded cheddar cheese and let stand, covered, 3 minutes. Sprinkle with sliced green onions and serve.

Add a packaged GREEN SALAD and CRUSTY BREAD. You'll want PEACHES for dessert.

Plan

To save time, assemble Thursday's Baked Spaghetti tonight.

Shopping List

frozen pierogies, canned turkey chili, 50 percent reduced-fat shredded cheddar cheese, green onions, packaged green salad, crusty bread, peaches.

Thursday: Kids

BAKED SPAGHETTI'S mild flavor is totally kid-friendly. Heat oven to 400 degrees. Cook 8 ounces spaghetti according to directions; drain. Coat with 1 tablespoon butter.

Meanwhile, coat a 9-by-13-inch baking dish with cooking spray. Arrange cooked spaghetti in an even layer in dish. Spread 1 (24-ounce) carton fat-free cottage cheese over spaghetti. Sprinkle with 1/4 cup parmesan cheese. Heat 3 cups (any) red pasta sauce with meat until bubbly. Spoon sauce over cheese. Top with 1 cup shredded part-skim mozzarella cheese and 1/4 cup more parmesan cheese. Cover with nonstick foil. Bake 30 minutes. Remove cover and bake 15 more minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Add a chopped LETTUCE SALAD and BREAD STICKS. For dessert, what kid would miss an OATMEAL COOKIE?

Tip

BAKED SPAGHETTI'S mild flavor is totally kid-friendly. Heat oven to 400 degrees. Cook 8 ounces spaghetti according to directions; drain. Coat with 1 tablespoon butter.

Meanwhile, coat a 9-by-13-inch baking dish with cooking spray. Arrange cooked spaghetti in an even layer in dish. Spread 1 (24-ounce) carton fat-free cottage cheese over spaghetti. Sprinkle with 1/4 cup parmesan cheese. Heat 3 cups (any) red pasta sauce with meat until bubbly. Spoon sauce over cheese. Top with 1 cup shredded part-skim mozzarella cheese and 1/4 cup more parmesan cheese. Cover with nonstick foil. Bake 30 minutes. Remove cover and bake 15 more minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Add a chopped LETTUCE SALAD and BREAD STICKS. For dessert, what kid would miss an OATMEAL COOKIE?

Shopping List

spaghetti, butter, cooking spray, fat-free cottage cheese, parmesan cheese, jar any red pasta sauce with meat, shredded part-skim mozzarella cheese, lettuce, bread sticks, oatmeal cookies.

Friday: Budget

Save some pennies with TUNA OLIVE SALAD. Add BEAN SOUP and WHOLE-GRAIN ROLLS. Top STRAWBERRIES with light whipped cream for dessert,

Shopping List

canned tuna in water, kalamata olives, lemon, flatleaf parsley, extra-virgin olive oil, coarse salt, pepper, salad greens, bean soup, whole-grain rolls, strawberries, light whipped cream.

Saturday: Easy Entertaining

Everyone enjoyed this easy FLOUNDER WITH PESTO. Serve with ORZO tossed with parmesan. Add BABY PEAS WITH BACON. Cook 4 cups frozen petite peas according to directions. Cook 2 slices bacon in a large nonstick skillet on medium-high until crisp; remove from pan and drain on paper towels; set aside. Reserve drippings in skillet; add 2 tablespoons minced onion and 1/4 cup chopped pecans; cook on medium-high 3 to 4 minutes, stirring frequently, until onion is tender and pecans are lightly browned. Remove from skillet. In same skillet, melt 2 tablespoons butter on medium-high. Add peas, chopped bacon, onion, pecans, 1/2 teaspoon coarse salt and dash of pepper; toss. Heat until hot.

Add a BOSTON LETTUCE SALAD and SOURDOUGH BREAD. Dessert is easy when you buy a KEY LIME PIE for dessert.

Shopping List

flounder fillets, pesto, coarse salt, dry white wine, plum tomatoes, fresh parsley, orzo, parmesan, frozen petite peas, bacon, onion, pecans, butter, pepper, Boston lettuce, sourdough bread, Key lime pie.