Sunday: Family

Celebrate St. Patrick's Day early with CORNED BEEF BRISKET WITH ROASTED VEGETABLES. Serve it with LEMON MUSTARD SAUCE. Heat 1 tablespoon olive oil in small saucepan on medium. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup reduced-fat sour cream, 1/3 cup Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season to taste with coarse salt and pepper.

Serve with PARSLEY-BUTTERED POTATOES and RYE BREAD. For dessert, keep it light with FRESH PINEAPPLE topped with TOASTED COCONUT.

Plan

Save enough corned beef and bread for Monday.

Shopping List

boneless corned beef brisket with seasoning packet, garlic, black peppercorns, baby carrots, parsnips, savoy cabbage, olive oil, coarse salt, ground black pepper, shallot, reduced-fat sour cream, Dijon mustard, lemon, fresh dill, honey, fresh parsley, butter, potatoes, rye bread, fresh pineapple, shredded coconut.

Monday: Heat and Eat

Really celebrate St. Patrick's Day with CORNED BEEF SANDWICHES ON RYE BREAD using Sunday's leftovers. Slather the bread with spicy hot mustard. Don't forget the DILL PICKLES. Add deli GERMAN POTATO SALAD on the side, along with deli COLESLAW. Continue the green theme with LIME SHERBET for dessert.

Tip

Really celebrate St. Patrick's Day with CORNED BEEF SANDWICHES ON RYE BREAD using Sunday's leftovers. Slather the bread with spicy hot mustard. Don't forget the DILL PICKLES. Add deli GERMAN POTATO SALAD on the side, along with deli COLESLAW. Continue the green theme with LIME SHERBET for dessert.

Plan

Save enough sherbet for Tuesday. Roast tomatoes for Tuesday.

Shopping List

spicy hot mustard, dill pickles, deli German potato salad, deli coleslaw, lime sherbet.

Tuesday: Meatless

Enjoy a delicious no-meat dinner with RIGATONI AND SLOW-ROASTED TOMATOES AND GOAT CHEESE. Heat oven to 250 degrees and line a large rimmed baking sheet with parchment paper or nonstick foil. Place 1 pound (halved) cherry tomatoes, cut-side up, on baking sheet. Drizzle with 1 1/2 teaspoons extra-virgin olive oil and sprinkle with coarse salt. Roast 2 hours or until tomatoes are dried around edges but somewhat moist.

Meanwhile, crumble 3 ounces goat cheese into large chunks and refrigerate until ready to serve. Cook 8 ounces rigatoni pasta according to directions. Remove 1/2 cup cooking liquid; set aside. Drain pasta well and return pasta to pot. Add roasted tomatoes, goat cheese, 1 bunch torn basil leaves, reserved cooking liquid and 1 teaspoon extra-virgin olive oil. Toss to coat; season to taste with coarse salt and pepper. Serve immediately. (Try not to lick your plate.)

Add a MIXED GREENS SALAD and GARLIC BREAD. Scoop the leftover SHERBET for dessert.

Shopping List

cherry tomatoes, extra-virgin olive oil, coarse salt, goat cheese, rigatoni pasta, fresh basil, pepper, salad greens, garlic bread.

Wednesday: Express

Check the deli for the SOUP OF THE DAY. While you're there, pick up TURKEY AND SWISS SANDWICHES. Add a packaged GREEN SALAD. A stop at the bakery for BROWNIES will win many hearts at home.

Plan

Buy enough brownies for Saturday.

Shopping List

deli soup of the day, deli turkey and Swiss sandwiches, packaged green salad, deli brownies.

Thursday: Kids

No kid can resist TACO CORNBREAD PIZZA. Heat oven to 400 degrees. Prepare 1 (8.5-ounce) package cornbread mix as directed. Spread batter on a 12-inch pizza pan coated with cooking spray. Bake 8 to 10 minutes or until lightly browned.

Meanwhile, cook 1 pound lean ground beef for 6 minutes or until no longer pink; drain well. Add 1 (1.25-ounce) package less-sodium taco seasoning mix and prepare according to directions. Sprinkle cornbread crust with 1/2 cup 50 percent reduced-fat cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with SALSA and light SOUR CREAM.

Add a CARROT SALAD. For dessert, smear APPLE SLICES with PEANUT BUTTER.

Tip

No kid can resist TACO CORNBREAD PIZZA. Heat oven to 400 degrees. Prepare 1 (8.5-ounce) package cornbread mix as directed. Spread batter on a 12-inch pizza pan coated with cooking spray. Bake 8 to 10 minutes or until lightly browned.

Meanwhile, cook 1 pound lean ground beef for 6 minutes or until no longer pink; drain well. Add 1 (1.25-ounce) package less-sodium taco seasoning mix and prepare according to directions. Sprinkle cornbread crust with 1/2 cup 50 percent reduced-fat cheddar cheese, the meat mixture and then another 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted. Garnish with SALSA and light SOUR CREAM.

Add a CARROT SALAD. For dessert, smear APPLE SLICES with PEANUT BUTTER.

Shopping List

cornbread mix, cooking spray, lean ground beef, packaged less-sodium taco seasoning mix, 50 percent reduced-fat cheddar cheese, salsa, light sour cream, carrot salad, apples, peanut butter.

Friday: Budget

When you prepare BLACK-EYED PEA AND VEGETABLE STEW, you can save money and have a bowl of flavor at the same time. Serve the economical stew over BROWN RICE. Add a LETTUCE AND TOMATO SALAD with HARD-COOKED EGG WEDGES and WHOLE-GRAIN ROLLS. For dessert, fat-free VANILLA ICE CREAM will taste good.

Plan

Save enough ice cream for Saturday.

Shopping List

onion, celery, carrots, garlic, green bell pepper, canned no-salt-added diced tomatoes, canned chopped green chiles, red wine vinegar or dry red wine, canned no-salt-added or regular canned black-eyed peas (such as Eden), reduced-fat sour cream, brown rice, lettuce, tomatoes, eggs, whole-grain rolls, fat-free vanilla ice cream.

Saturday: Easy Entertaining

Put CHICKEN STROGANOFF on your favorites list. Serve it over no-yolk NOODLES. Add a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS. For dessert, warm leftover BROWNIES and crumble over leftover ICE CREAM. Garnish with light whipped cream.

Shopping List

frozen boneless, skinless chicken breast tenders, canned condensed less-sodium, less-fat cream of mushroom soup, reduced-fat sour cream, packaged sliced crimini mushrooms, packaged onion soup mix, no-yolk noodles, Boston lettuce, whole-grain rolls, light whipped cream.

Sunday: Family

For today's family feast, prepare LEG OF LAMB WITH LEMON SAUCE. On the side, serve ROASTED RED POTATOES and fresh BABY CARROTS. Add a BIBB LETTUCE SALAD and WHOLE-GRAIN ROLLS to round out the meal.

For your finale, CHERRY DREAM will get everyone's attention. Cut 1 (10-ounce) angel food cake into cubes; sprinkle cubes on bottom of a 9-by-9-inch baking dish. In a medium bowl, fold 1 1/3 cups reduced-fat frozen whipped topping (thawed) into 1 (21-ounce) can of light cherry pie filling. Spoon mixture evenly over cubes. Let chill, covered, several hours or overnight. Garnish each serving with a sprig of mint.

Plan

Prepare the dessert the day before. Save enough lamb, any baby carrots and enough dessert for Monday.

Shopping List

rolled and tied boneless leg of lamb, fresh rosemary, lemon pepper, cornstarch, sugar, garlic, lemons, red potatoes, fresh baby carrots, bibb lettuce, whole-grain rolls, angel food cake, reduced-fat frozen whipped topping, canned light cherry pie filling, fresh mint.

Monday: Heat and Eat

Warm the leftover LAMB and serve with any MASHED POTATOES. Buy or make BROWN GRAVY. Add any leftover carrots to frozen MIXED VEGETABLES to brighten the plate; season with a little butter. Serve with CRUSTY ROLLS. Offer leftover CHERRY DREAM for dessert.

Shopping List

any mashed potatoes, store-bought or your own brown gravy, frozen mixed vegetables, butter, crusty rolls.

Tuesday: Express

With a few store-bought ingredients, you can have SWEET AND SOUR RED CABBAGE WITH APPLES AND HAM in no time. We loved it. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 medium cored Granny Smith apples cut into 1/2-inch wedges; cook 2 minutes, stirring often. Add 3 tablespoons packed light brown sugar and 1/4 teaspoon allspice; cook 4 minutes. Add 1 (16-ounce) jar drained sweet and sour red cabbage (such as Aunt Nellie's) and 1 (8-ounce) package cooked diced ham. Cook and stir until hot.

Serve with PICKLED BEETS and RYE BREAD. GINGERSNAPS are a quick dessert.

Shopping List

butter, Granny Smith apples, light brown sugar, allspice, jar sweet and sour red cabbage (such as Aunt Nellie's), packaged cooked diced ham, pickled beets, rye bread, gingersnaps.

Wednesday: Kids

The kids will be happy to eat TORTILLA BAKE. On the side, add STUFFED CELERY (with reduced-fat cream cheese) Spoon crushed PINEAPPLE over fat-free VANILLA ICE CREAM for a smooth dessert.

Plan

Save enough ice cream for Saturday.

Shopping List

ground chicken or turkey, jar thick and chunky salsa, shredded reduced-fat cheddar cheese, raisins, sliced pimento-stuffed green olives, fat-free flour tortillas (soft taco-size), reduced-fat sour cream, celery, reduced-fat cream cheese, crushed pineapple, fat-free vanilla ice cream.

Thursday: Budget

My friend Valerie Phillips, a Salt Lake City journalist, has included many of her favorite economical soup and stew recipes in her new book, "Soup's On!" They include this CHICKPEA AND SPINACH SOUP. Add a ROMAINE SALAD and CHEESE TOAST (any shredded cheese on whole-grain English muffins) to the meal. For dessert, make your own BAKED APPLES.

Shopping List

olive oil, onion, green bell pepper, fat-free chicken broth, canned no-salt-added petite diced tomatoes, canned reduced-sodium chickpeas, bay leaf, dried basil, garlic powder, sugar, black pepper, coarse salt, fresh spinach, romaine salad, any shredded cheese, whole-grain English muffins, your own baked apples.

Friday: Meatless

Jazz up VEGGIE BURGERS (frozen) with sliced red onion, Dijon mustard and goat cheese on a crusty French roll. Add OVEN FRIES (frozen) and FRENCH-CUT GREEN BEANS (frozen).

Make PEACH CRISP for dessert. Heat oven to 375 degrees. Place 2 (29-ounce) cans drained sliced peaches in a shallow 2-quart baking dish. In a large bowl, combine 1/3 cup flour, 1/3 cup packed brown sugar, 1/3 cup quick or old-fashioned oats, 1/3 cup chopped walnuts and 1 teaspoon cinnamon; mix well. Add 2 tablespoons butter and mix until crumbly. Sprinkle mixture over peaches. Bake 30 minutes or until golden.

Plan

Save enough crisp for Saturday.

Shopping List

frozen veggie burgers, red onion, Dijon mustard, goat cheese, French rolls, frozen oven fries, frozen French-cut green beans, canned sliced peaches, flour, brown sugar, quick or old-fashioned oats, walnuts, cinnamon, butter.

Saturday: Easy Entertaining

Our guests really enjoyed this PARMESAN BROILED GROUPER. Place 1 pound grouper fillet (cut into 4 portions) in a single layer in a 7-by-11-inch baking dish coated with cooking spray. In a medium bowl, mix together 1/4 cup freshly grated parmesan cheese, 1 1/2 teaspoons softened butter, 1 1/2 tablespoons reduced-fat mayonnaise, 1 medium pressed garlic clove, 1/8 teaspoon coarse salt and a dash of hot sauce; spread over fillets. Broil fillets 6 inches from heat for 10 to 11 minutes (according to thickness) or until fish is lightly browned and flakes with fork.

Serve fish with COUSCOUS and your own BROILED TOMATOES. Add a MIXED GREEN SALAD and BAGUETTES. For dessert, warm the leftover PEACH CRISP and top with leftover ICE CREAM.

Shopping List

cooking spray, grouper fillet, parmesan cheese, butter, reduced-fat mayonnaise, garlic clove, coarse salt, hot sauce, couscous, broiled tomatoes, salad greens, baguettes.

Sunday: Family

Think of warm tropical breezes instead of cold February winds when you prepare CARIBBEAN ROAST PORK LOIN for the family. Heat oven to 350 degrees. In a small bowl, blend 1 teaspoon olive oil, 1 teaspoon pepper, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Rub onto 1 (2-pound) boneless pork loin roast (trimmed of visible fat). Place in shallow pan; roast 20 minutes per pound or until internal temperature is 145 degrees. Remove from oven; let stand 5 minutes before slicing.

Serve with POPPYSEED NOODLES (toss cooked noodles with poppy seeds and a little butter) and SUGAR SNAP PEAS and DINNER ROLLS. Buy PEACH CRISP for dessert, and top it with fat-free VANILLA ICE CREAM.

Plan

Save enough pork for Monday.

Shopping List

olive oil, pepper, nutmeg, cinnamon, boneless pork loin roast, noodles, poppy seeds, butter, sugar snap peas, dinner rolls, peach crisp, fat-free vanilla ice cream.

Monday: Heat and Eat

Make SAVORY PORK STIR-FRY with leftover pork. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add 2 cups cooked (leftover) pork cut into strips and stir-fry 1 minute. Stir 1 (16-ounce) package frozen stir-fry vegetables and 1 tablespoon water into pork. Cover; cook 5 minutes or until vegetables are hot.

Serve over BROWN RICE. Add CRUSTY BREAD. Munch on GINGERSNAPS for dessert.

Shopping List

canola oil, frozen stir-fry vegetables, brown rice, crusty bread, gingersnaps.

Tuesday: Budget

This ENCHILADA CASSEROLE is low in cost and mild enough for kids. Serve with a GRAPEFRUIT SALAD. Make instant CHOCOLATE PUDDING with 1 percent milk for dessert.

Plan

Save enough casserole for Wednesday.

Shopping List

cooking spray, enchilada sauce, ground turkey breast, onion, garlic, canned white beans, canned reduced-fat and reduced-sodium condensed cream of mushroom soup (such as Healthy Request or another brand), reduced-fat sour cream, cumin, dried oregano, corn tortillas, shredded regular sharp cheddar cheese, chipotle salsa, grapefruit, salad greens, instant chocolate pudding, 1 percent milk.

Wednesday: Express

Enjoy an easy meal and heat the leftover ENCHILADA CASSEROLE tonight. Add a packaged MIXED GREENS SALAD. Buy CUPCAKES for dessert.

Shopping List

packaged salad greens, store-bought cupcakes.

Thursday: Kids

Make BACON, LETTUCE, TOMATO AND GUACAMOLE WRAPS -- a new twist on an old favorite. Microwave 4 slices bacon 3 to 4 minutes on high (100 percent power); let stand until crisp. Spread 4 (8-inch) fat-free tortillas with reduced-fat cream cheese; top each tortilla with 2 tablespoons mild salsa and shredded lettuce; spread evenly. Place 1 bacon slice, some sliced tomato and 2 tablespoons guacamole on the bacon and roll tightly.

Serve with BAKED POTATO WEDGES (frozen). The adults might like chili powder sprinkled on their potatoes. For dessert, fresh PINEAPPLE CHUNKS are kid-friendly.

Shopping List

bacon, fat-free tortillas, reduced-fat cream cheese, mild salsa, shredded lettuce, tomato, guacamole, frozen potato wedges, chili powder if desired, fresh pineapple chunks.

Friday: Meatless

Enjoy this flavorful MOROCCAN BEAN AND PEPPER STEW and COUSCOUS for a no-meat dinner. Add SLICED CUCUMBERS in plain YOGURT on the side, along with FLATBREAD. APRICOTS are dessert.

Shopping List

olive oil, yellow or red bell peppers, butternut squash, onions, cinnamon, garlic powder, cumin, ginger, red pepper, coarse salt, canned reduced-sodium chickpeas, canned reduced-sodium kidney beans, canned no-salt-added diced tomatoes, couscous, cucumbers, plain yogurt, flatbread, apricots.

Saturday: Easy Entertaining

Guests will want seconds of creamy RIGATONI AND CHICKEN. Cook 8 ounces rigatoni or another tube pasta according to directions; drain. Cut 8 ounces boneless, skinless chicken breast into 1/2-inch slices and season with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Heat 1 teaspoon olive oil in a large nonstick skillet. Add chicken and cook 1 1/2 minutes per side or until edges are lightly browned (see TIP). Stir in 3 1/2 to 4 ounces sliced shiitake mushrooms and cook 2 to 4 minutes or until softened. Add 1 cup fat-free half-and-half and cook 3 minutes or until mixture is reduced by half. Stir in 1/3 cup crumbled gorgonzola cheese and 1/4 cup freshly grated parmesan cheese. Simmer and stir 1 minute or until cheese melts.

Toss hot pasta with sauce and divide among six plates. Garnish with extra parmesan and chopped parsley if desired.

Serve with an ITALIAN SALAD and CRUSTY ROLLS. Your guests will swoon over STRAWBERRY CREAM CHEESE CREAM PUFFS created by Dawn Logterman of Verona, Wis., a 2013 Pillsbury Bake-Off finalist.

Tip

Guests will want seconds of creamy RIGATONI AND CHICKEN. Cook 8 ounces rigatoni or another tube pasta according to directions; drain. Cut 8 ounces boneless, skinless chicken breast into 1/2-inch slices and season with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Heat 1 teaspoon olive oil in a large nonstick skillet. Add chicken and cook 1 1/2 minutes per side or until edges are lightly browned (see TIP). Stir in 3 1/2 to 4 ounces sliced shiitake mushrooms and cook 2 to 4 minutes or until softened. Add 1 cup fat-free half-and-half and cook 3 minutes or until mixture is reduced by half. Stir in 1/3 cup crumbled gorgonzola cheese and 1/4 cup freshly grated parmesan cheese. Simmer and stir 1 minute or until cheese melts.

Toss hot pasta with sauce and divide among six plates. Garnish with extra parmesan and chopped parsley if desired.

Serve with an ITALIAN SALAD and CRUSTY ROLLS. Your guests will swoon over STRAWBERRY CREAM CHEESE CREAM PUFFS created by Dawn Logterman of Verona, Wis., a 2013 Pillsbury Bake-Off finalist.

Shopping List

rigatoni or another tube pasta, boneless skinless chicken breast, coarse salt, pepper, olive oil, shiitake mushrooms, fat-free half-and-half, crumbled gorgonzola cheese, parmesan cheese, parsley, Italian salad, crusty rolls, butter, flour, eggs, reduced-fat cream cheese, strawberry preserves, frozen whipped topping, powdered sugar.