Sunday: Family

Take the family on a culinary trip and enjoy SOUTHWESTERN PORK KEBABS. In a resealable plastic bag, toss together 8 boneless top-loin pork chops (cut into 1-inch cubes), 8 tablespoons reduced-sodium taco seasoning mix, 1 red bell pepper (cut into 1-inch pieces) and 1 large onion (cut into 1-inch pieces) until evenly coated. Alternately thread pork cubes with pepper and onion onto 8 skewers. Grill on medium-high 8 to 10 minutes, turning occasionally, or until pork is browned and reaches 145 degrees.

Serve with MARMALADE SWEET POTATOES. Cook 2 medium, peeled sweet potatoes (cut into bite-size pieces) in water to cover for 15 minutes or until tender; drain. Stir in 2 tablespoons orange marmalade and 1 tablespoon butter and toss to coat.

On the side, add GREEN PEAS (frozen), a MIXED GREENS SALAD and DINNER ROLLS to your meal. For dessert, top GINGERBREAD (from a mix) with light WHIPPED CREAM.

Plan

Prepare enough kebabs and save some gingerbread for Monday.

Shopping List

boneless top-loin pork chops, reduced-sodium taco seasoning mix, red bell pepper, onion, sweet potatoes, orange marmalade, butter, frozen green peas, salad greens, dinner rolls, gingerbread mix, light whipped cream.

Monday: Heat and Eat

STUFFED PITAS will be quick and easy. Heat leftover kebabs; chop and stuff them into whole-grain pitas spread with honey-mustard dressing. Serve with RICE tossed with fresh chopped parsley. Alongside, add SLICED CUCUMBERS in cider vinegar. Warm the leftover GINGERBREAD for dessert.

Shopping List

whole-grain pitas, honey-mustard dressing, rice, fresh parsley, cucumbers, cider vinegar.

Tuesday: Kids

BAKED PASTA has "kids" written all over it with its mild flavor and simple preparation. Serve it with CARROT and CELERY STICKS and SOFT ROLLS. For dessert, make instant CHOCOLATE PUDDING with 1 percent milk and let the kids stir sliced bananas into the pudding.

Shopping List

cooking spray, 95 percent lean ground beef, onion, garlic, coarse salt, pepper, jar no-salt-added or regular red pasta sauce, refrigerated vegetable- or herb-filled tortellini, 50 percent reduced-fat cheddar cheese, fresh parsley, carrot and celery sticks, soft rolls, instant chocolate pudding, 1 percent milk, bananas.

Wednesday: Express

You'll be eating MEATBALL STROGANOFF in no time. Whisk 1 (1.5-ounce) package stroganoff sauce mix into 2 cups water to blend. Pour into a large skillet; add 1 (1 1/2-pound) package fully cooked, frozen turkey meatballs and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 10 to 15 minutes or until meatballs are hot. Remove from heat; stir in 1 cup reduced-fat sour cream. Serve over no-yolk NOODLES. Sprinkle with chopped fresh parsley, if desired.

Add a packaged GREENS SALAD and CRUSTY ROLLS. Fresh PINEAPPLE is dessert.

Shopping List

packaged stroganoff sauce mix, packaged fully cooked frozen turkey meatballs, reduced-fat sour cream, no-yolk noodles, fresh parsley, packaged greens salad, crusty rolls, fresh pineapple.

Thursday: Meatless

Enjoy a low-cost, no-meat dinner with SPINACH BAKED PENNE. Heat oven to 350 degrees. Cook 10 ounces penne pasta according to directions; drain. In a 2-quart baking dish coated with cooking spray, combine cooked pasta and 1 (14 1/2-ounce) can Italian-style stewed tomatoes; mix well. Top with 1 (16-ounce) package creamed spinach (thawed); sprinkle top with freshly grated parmesan. Cover tightly. Bake 40 minutes.

Add GREEN BEANS and GARLIC TOAST. Munch on RED and GREEN GRAPES for dessert.

Shopping List

penne pasta, cooking spray, canned Italian-style stewed tomatoes, frozen creamed spinach, parmesan, green beans, garlic toast, red and green grapes.

Friday: Budget

CORN CHOWDER is perfect for a chilly fall evening. Serve over BROWN RICE. Add GRILLED HAM AND CHEESE SANDWICHES. Alongside, make dessert easy with KIWIFRUIT.

Shopping List

onion, green pepper, canola oil, frozen corn, canned fat-free chicken broth, potato, flour, coarse salt, black pepper, 1 percent milk, reduced-fat shredded white cheddar cheese, bacon, parsley, brown rice, ham, cheese, bread, kiwifruit.

Saturday: Easy Entertaining

There was no doubt that our guests enjoyed MOROCCAN CHICKEN -- the proof was in the clean plates. Serve the savory chicken and sauce over COUSCOUS. Add STEAMED FRESH CARROTS to the plate with a SPINACH SALAD on the side. Serve with whole-grain PITA WEDGES. Buy a COCONUT CREAM PIE for dessert.

Shopping List

fresh parsley, garlic, chicken breast tenders or cutlets, cooking spray, canned no-salt-added diced tomatoes, pimiento-stuffed olives, lemon, couscous, fresh carrots, fresh spinach, whole-grain pita bread, coconut cream pie.

Sunday: Express

To keep it simple during this busy week, rely on a SPIRAL-SLICED HAM, POTATO SALAD and BAKED BEANS for an easy express meal. Add a LETTUCE WEDGE and PUMPERNICKEL BREAD. Finish the quick meal with COCONUT CAKE.

Plan

Cook Monday's rice today, making enough for Friday. Save enough ham and cake for Tuesday.

Shopping List

spiral-sliced ham, potato salad, baked beans, lettuce, pumpernickel bread, coconut cake.

Monday: Kids

If you can't be a cowboy, at least you can eat COWBOY BEANS AND RICE WITH FRANKS. Heat 1 teaspoon canola oil in a large nonstick skillet over medium until hot. Add 1/2 medium chopped onion and 1/2 medium chopped green bell pepper; cook and stir 3 to 4 minutes or until softened. Add 4 hot dogs (lowest sodium, lowest fat available, cut into 1-inch pieces), 3 cups cooked rice, 2 (15-ounce) cans rinsed reduced-sodium pinto beans and 3/4 cup barbecue sauce; mix well. Reduce heat to low and simmer 6 or 7 minutes or until hot.

For some crunch, dip CELERY STICKS into ranch dressing. Add CORNBREAD MUFFINS (from a mix). PEARS are dessert.

Plan

Save enough muffins for Tuesday. Cook enough rice for Friday.

Shopping List

canola oil, onion, green bell pepper, lowest-sodium, lowest-fat hot dogs, rice, canned reduced-sodium pinto beans, barbecue sauce, celery sticks, ranch dressing, cornbread muffin mix, pears.

Tuesday: Budget

Buy canned LENTIL SOUP and add some chopped (leftover) ham for extra flavor. Serve with a SPINACH SALAD and leftover MUFFINS. Slice leftover CAKE for dessert.

Shopping List

canned lentil soup, fresh spinach.

Wednesday: Meatless

Enjoy the meaty texture of BARBECUE PORTOBELLO MUSHROOM SANDWICHES ON FOCACCIA. Slice focaccia into 6 squares, then slice horizontally and toast. Brush 6 portobello mushrooms with barbecue sauce and broil 3 minutes (gill-side down) or until tender.

To assemble, place 1 mushroom on bottom of focaccia and top with roasted red bell peppers cut into strips, 5 basil leaves and 1 tablespoon goat cheese. Top with remaining focaccia; cut in half and serve.

Serve with BAKED FRIES (frozen). PEACHES make a good dessert.

Shopping List

focaccia, portobello mushrooms, barbecue sauce, roasted red bell peppers, fresh basil, goat cheese, frozen fries, peaches.

Thursday: Family; Thanksgiving

Lots of us like the traditional TURKEY, DRESSING, GRAVY AND CRANBERRIES for Thanksgiving. This year, try this CANDIED SWEET POTATO CASSEROLE for a little change. Go back to tradition and serve PUMPKIN PIE with light whipped cream for dessert.

Plan

Save the leftovers for Friday and any other future feasts.

Shopping List

turkey to roast, dressing, gravy, cranberries, brown sugar, orange juice, pure vanilla extract, pumpkin pie spice, sweet potatoes, cooking spray, butter, flour, pecans, miniature marshmallows, pumpkin pie, light whipped cream for dessert.

Friday: Heat and Eat

Use the leftover turkey for ASIAN TURKEY WRAPS. Heat the leftover RICE. Leftover PIE is dessert. That was easy.

Shopping List

rice wine vinegar, sugar, sesame seeds, dark sesame oil, coarse salt, celery, radishes, green onions, slivered almonds, fat-free whole-grain tortillas, fresh basil.

Saturday: Easy Entertaining

For a change of pace, invite your guests for MEDITERRANEAN SHRIMP. Serve with TOMATO CAPER SALAD. Mix together 2 tablespoons rinsed capers, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, coarse salt to taste and 1/2 teaspoon pepper. Drizzle over 2 cups halved grape tomatoes; let stand for 15 minutes to 1 hour. Sprinkle with 6 shredded basil leaves. Serve over lettuce.

Add GARLIC BREAD. For dessert, sprinkle toasted coconut over FRESH PINEAPPLE.

Shopping List

orzo pasta, olive oil, red onion, red bell pepper, fresh zucchini, shelled and deveined medium shrimp, fresh dill, pepper, crumbled reduced-fat feta cheese, sliced black olives, capers, balsamic vinegar, coarse salt, grape tomatoes, fresh basil, lettuce, garlic bread, coconut, fresh pineapple.

Sunday: Family

APRICOT-WALNUT CHICKEN THIGHS are worthy of a family feast. Serve the savory dish with COUSCOUS and steamed SNOW PEAS. Add SOURDOUGH BREAD. For dessert, make or buy a CHERRY COBBLER.

Plan

Save enough cobbler for Tuesday.

Shopping List

gingersnaps, walnuts, coarse salt, all-fruit apricot spreadable fruit (such as Polaner), boneless, skinless chicken thighs, cooking spray, olive oil, canned apricot halves, fresh mint, couscous, snow peas, sourdough bread, cherry cobbler.

Monday: Kids

Make WRAPPER DOGS for the kids by wrapping cooked hot dogs (lowest in sodium and fat) with RELISH and MUSTARD (and their other favorite toppings) in warm fat-free whole-grain flour tortillas.

Serve with canned VEGETARIAN BAKED BEANS. Add BABY CARROTS with some RANCH DRESSING for dipping. FROZEN BANANAS are a kid-friendly dessert. For 1 serving, freeze an unpeeled banana, peel and grate through the coarse holes on a box grater. Top with a little Nutella or chocolate sauce.

Shopping List

lowest-sodium, lowest-fat hot dogs, relish, mustard, fat-free whole-grain flour tortillas, canned vegetarian baked beans, baby carrots, ranch dressing, bananas, Nutella or chocolate sauce.

Tuesday: Express

MEATBALLS WITH SWEET AND SOUR SAUCE will be on the table in a hurry. Prepare purchased turkey meatballs according to directions. For the sauce, combine 1/2 cup all-fruit apricot spreadable fruit (such as Polaner), 2 tablespoons seasoned rice wine vinegar and 2 tablespoons reduced-sodium soy sauce; mix well. Just before serving, transfer meatballs to a serving dish. Add sauce; toss gently to coat. Stir in 1/2 cup bite-size pieces of fresh pineapple.

Serve over RICE. Add deli COLESLAW and WHOLE-GRAIN ROLLS. For dessert, warm the leftover COBBLER and top with fat-free VANILLA ICE CREAM.

Plan

Prepare Wednesday's chili tonight if time permits. Buy enough coleslaw and save enough ice cream for Wednesday. Prepare enough rice for Friday.

Shopping List

purchased turkey meatballs, all-fruit apricot spreadable fruit (such as Polaner), seasoned rice wine vinegar, reduced-sodium soy sauce, fresh pineapple, rice, deli coleslaw, whole-grain rolls, fat-free vanilla ice cream.

Wednesday: Meatless

VEGETABLE CHILI POT is a tasty reason to skip meat tonight. Serve with leftover COLESLAW and CORNBREAD (from a mix). Top leftover ICE CREAM with warmed CARAMEL SAUCE.

Plan

Save enough chili for Thursday.

Shopping List

shredded carrots, instant brown rice, canned no-salt-added black beans, canned diced tomatoes with green chilies, no-salt-added vegetable broth, dried minced onion, chipotle or regular chili powder, Italian seasoning, cumin, reduced-fat sour cream, cornbread mix, caramel sauce.

Thursday: Heat and Eat

CHILI over POLENTA will be a favorite quick meal. Brown about 3/4 pound lean ground beef; drain. Add the cooked beef to the leftover chili and heat through.

Meanwhile, slice and heat 1 (16-ounce) package refrigerated polenta according to directions. To serve, heat polenta, slice and place on plates and top with chili. On the side, add deli CARROT SALAD and BISCUITS. For dessert, SLICED PEACHES are all you need.

Tip

CHILI over POLENTA will be a favorite quick meal. Brown about 3/4 pound lean ground beef; drain. Add the cooked beef to the leftover chili and heat through.

Meanwhile, slice and heat 1 (16-ounce) package refrigerated polenta according to directions. To serve, heat polenta, slice and place on plates and top with chili. On the side, add deli CARROT SALAD and BISCUITS. For dessert, SLICED PEACHES are all you need.

Shopping List

lean ground beef, refrigerated packaged polenta, deli carrot salad, biscuits, sliced peaches.

Friday: Budget

Save some money with delicious UNSTUFFED CABBAGE. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Cook 12 ounces ground turkey or chicken about 4 minutes or until no longer pink; drain. Add 3 cups coarsely shredded cabbage (about 1 pound); cover and cook 3 minutes or until wilted. Add 2 (14 1/2-ounce) cans diced tomatoes with garlic and onion, 1/2 cup raisins, 2 tablespoons fresh lemon juice, 1 tablespoon packed light brown sugar, 1 tablespoon fresh dill, 1/2 teaspoon allspice and 1/2 teaspoon black pepper; bring to boil. Reduce heat, cover and simmer 5 minutes to blend flavors.

Serve with leftover RICE, a ROMAINE SALAD and RYE BREAD. For dessert, CHUNKY APPLESAUCE sprinkled with cinnamon will taste good.

Shopping List

canola oil, ground turkey or chicken, cabbage, canned diced tomatoes with garlic and onion, raisins, lemon, packed light brown sugar, fresh dill, allspice, black pepper, romaine, rye bread, chunky applesauce, cinnamon.

Saturday: Easy Entertaining

Invite some pals for TOP SIRLOIN STEAK WITH ASPARAGUS AND TOMATO ORZO. Add FRESH BROCCOLI, a MIXED GREENS SALAD and BAGUETTES.

Simple and delicious, BROILED HONEY PEARS are the perfect dessert. Peel, halve and core pears. Score pear halves and place on baking pan. Drizzle with some honey and shaved parmesan cheese; broil until cheese melts.

Shopping List

pepper, boneless beef top sirloin steak, coarse salt, lower-sodium beef broth, dry red wine, plum tomatoes, capers (optional), garlic, orzo, asparagus, fresh broccoli, salad greens, baguettes, fresh pears, honey, parmesan cheese.