Sunday: Family

Serve your family summery and delicious MEDITERRANEAN LAMB CUTLETS WITH KIWIFRUIT SALSA and COUSCOUS. Add a BOSTON LETTUCE SALAD and FLATBREAD. For dessert, fat-free STRAWBERRY ICE CREAM is always a favorite.

Plan

Save enough ice cream for Tuesday.

Shopping List

kiwifruit, reduced-fat sour cream, garlic, lamb rib chops (cutlets), fresh peach, papaya, lime, cilantro, couscous, Boston lettuce, flatbread, fat-free strawberry ice cream.

Monday: Budget

Save some money tonight with TUNA SALAD ON MIXED GREENS. In a food processor, puree 2 slices whole-grain bread, 1/2 cup unsalted chicken broth, 1/4 cup chopped walnuts, 1/4 cup fat-free plain yogurt, 1/4 cup fresh lemon juice, 2 cloves garlic and a pinch of cayenne pepper. Transfer to a bowl and add 2 (6-ounce) cans drained and flaked water-packed albacore tuna, 2 medium chopped carrots, 2 ribs chopped celery and 1/4 cup chopped fresh dill. Season with coarse salt and pepper. Spoon the salad onto a bed of mixed greens.

Serve with a glass of chilled TOMATO JUICE with a fresh lime wedge on the side, along with BAKED CHIPS and MULTIGRAIN ROLLS. FRESH PINEAPPLE is your dessert.

Plan

Save enough tuna salad for Tuesday.

Shopping List

whole-grain bread, unsalted chicken broth, walnuts, fat-free plain yogurt, lemons, garlic, cayenne pepper, canned water-packed albacore tuna, carrots, celery, fresh dill, coarse salt, pepper, salad greens, tomato juice, limes, baked chips, multigrain rolls, fresh pineapple.

Tuesday: Heat and Eat

There's little heating necessary tonight with leftover TUNA SALAD SANDWICHES on whole-grain toast with sliced tomatoes and lettuce for dinner. Serve with frozen OVEN FRIES and SWEET PICKLES. Scoop leftover ICE CREAM for dessert.

Shopping List

whole-grain bread, tomatoes, lettuce, frozen oven fries, sweet pickles.

Wednesday: Meatless

Forget about meat tonight and serve MEXICAN BAKED POTATOES. Slash and fluff hot baked potatoes. Top each one with 1/4 cup salsa, 2 tablespoons canned and rinsed reduced-sodium black beans and 2 tablespoons shredded 50 percent reduced-fat cheddar cheese. Place under broiler and cook 1 minute or until cheese melts. Top each potato with 1 tablespoon chopped green onions.

Serve with a LETTUCE WEDGE and HARD-COOKED EGG SLICES. Add WHOLE-GRAIN ROLLS. For dessert, spoon fresh sliced STRAWBERRIES over CHOCOLATE PUDDING.

Plan

Bake extra potatoes for Thursday.

Shopping List

potatoes to bake, salsa, canned reduced-sodium black beans, 50 percent reduced-fat cheddar cheese, green onions, lettuce, eggs, whole-grain rolls, fresh strawberries, chocolate pudding.

Thursday: Express

Keep the kitchen cool with PEPPER JACK AND TURKEY SANDWICHES. Spread whole-grain bread slices with ground mustard. Layer romaine, sliced pepper jack cheese, deli smoked turkey slices and sliced tomatoes. Halve sandwiches and serve with BAKED POTATO WEDGES (leftover baked potatoes cut into wedges, coated with cooking spray, and baked in 425-degree oven for 10 minutes or until hot). BLUEBERRIES are your dessert.

Shopping List

whole-grain bread, ground mustard, romaine, pepper jack cheese, deli smoked turkey slices, tomatoes, cooking spray, blueberries.

Friday: Kids

Make the kids happy with unusual SLOPPY JOE PIEROGIES. Boil 1 (16.9-ounce) package frozen potato and cheddar pierogies (such as Mrs. T's or another brand) according to directions; drain well.

Meanwhile, heat a large nonstick skillet on medium. Cook 1 pound ground turkey breast 5 minutes or until it starts to brown. Add 1/2 cup minced carrots and 1/2 cup minced onions; cook and stir 4 minutes or until soft. Stir in 1 (15.5-ounce) can sloppy Joe sauce; bring to boil. Remove from heat; fold in drained pierogies. Serve in soup bowls.

Munch on CELERY STICKS stuffed with cheese spread and add CRUSTY BREAD. A slice of WATERMELON is a kid kind of dessert.

Shopping List

frozen potato and cheddar pierogies (such as Mrs. T's or another brand), ground turkey breast, carrots, onion, canned sloppy Joe sauce, celery, cheese spread, crusty bread, watermelon.

Saturday: Easy Entertaining

Celebrate Independence Day and enjoy MOLASSES BLT SLIDERS at the same time. Add POTATO SALAD, COLESLAW and DEVILED EGGS for a real picnic. Continue to impress your guests with BLUEBERRY ICE CREAM PIE.

Shopping List

lean ground beef, Grill Mates Molasses Bacon Seasoning, 50 percent reduced-fat sharp cheddar cheese, low-fat mayonnaise, slider or small dinner rolls, lettuce, tomatoes, potato salad, coleslaw, deviled eggs, canned blueberry pie filling, fat-free vanilla ice cream, graham cracker piecrust, strawberry sauce, light whipped cream, any fresh berries.

Sunday: Family

Show Dad how much you love him on his special day with this updated, healthier version of DAD'S "FRIED" CHICKEN. Serve with CORN-ON-THE-COB, deli COLESLAW and CRUSTY ITALIAN BREAD.

Add BLUE-DEVIL DEVILED EGGS. Hard-cook 12 eggs; cool, peel, halve and remove yolks to a medium bowl. Mash, and then blend in 3 tablespoons low-fat mayonnaise and 1 teaspoon Dijon mustard. Add 2 tablespoons crumbled blue cheese, and coarse salt and pepper to taste. Divide mixture; fill eggs and garnish with 3 tablespoons crumbled bacon. (Adapted from "Deviled Eggs," Debbie Moose; Harvard Common Press, 2004.)

For dessert, fat-free CHOCOLATE ICE CREAM and CHOCOLATE CHIP COOKIES are Father's Day favorites.

Plan

Save enough crusty Italian bread, Blue-Devil Deviled Eggs and ice cream for Monday and cook enough eggs for Wednesday.

Shopping List

buttermilk, Dijon mustard, garlic, hot sauce, skinless chicken legs, cooking spray, whole-wheat flour, sesame seeds, paprika, dried thyme, baking powder, coarse salt, pepper, corn-on-the-cob, deli coleslaw, crusty Italian bread, eggs, low-fat mayonnaise, crumbled blue cheese, bacon, fat-free chocolate ice cream, chocolate chip cookies.

Monday: Heat and Eat

No matter what you call it, PANZANELLA (or "bread salad") makes a delicious summer meal. Add leftover DEVILED EGGS alongside. For dessert, leftover ICE CREAM is all you'll want.

Shopping List

canned reduced-sodium cannellini beans, part-skim mozzarella, red bell pepper, red onion, salad greens, red wine vinegar, extra-virgin olive oil, coarse salt, garlic, dried basil, ground mustard, crushed red pepper.

Tuesday: Budget

OPEN-FACED ASPARAGUS QUESADILLAS are simple, but transform ordinary flavors into something extraordinary. Lightly toast 1 teaspoon cumin seeds in a large skillet over medium heat for 3 minutes, shaking pan; set seeds aside. Microwave 4 slices bacon 3 or 4 minutes on high (100 percent power); let stand 3 minutes and crumble when cool. Melt 1 teaspoon butter in skillet over medium heat; add 3/4 pound asparagus (cut into 1 1/2-inch pieces) and cook 2 to 3 minutes. Add 2 cups sliced fresh mushrooms and 3/4 teaspoon garlic salt; cook 2 minutes or until mushrooms begin to release their moisture.

Heat oven to 425 degrees. Place 4 (6-inch) fat-free flour tortillas on a large rimmed baking pan. Divide and top them with asparagus mixture; sprinkle with 2 sliced green onions, 1 cup shredded Monterey Jack cheese, the bacon and the cumin seeds. Bake 5 minutes or until cheese is melted. Cut into wedges and serve with canned reduced-sodium PINTO BEANS.

Add a sliced AVOCADO SALAD on shredded lettuce. FRESH PINEAPPLE CHUNKS make a good dessert.

Shopping List

cumin seeds, bacon, butter, fresh asparagus, sliced fresh mushrooms, garlic salt, fat-free flour tortillas, green onions, shredded Monterey Jack cheese, canned reduced-sodium pinto beans, avocado, lettuce, fresh pineapple chunks.

Wednesday: Meatless

HERBED COUSCOUS AND PEAS makes a light summertime meal. Bring 1 (14-ounce) can unsalted vegetable broth to simmer in medium pan. Remove from heat and stir in 1 cup whole-wheat couscous. Cover and let stand 5 minutes.

Meanwhile, microwave 1 1/2 cups frozen green peas according to directions; drain. To couscous, add green peas, 1 (15-ounce) can rinsed reduced-sodium chickpeas, 2 tablespoons chopped flatleaf parsley, 2 tablespoons fresh mint, 2 tablespoons fresh basil and 1 teaspoon lemon zest; fluff with fork. Serve immediately.

Add a MIXED GREENS SALAD with leftover HARD-COOKED EGG WEDGES and FLATBREAD. For dessert, fresh STRAWBERRIES are perfect.

Shopping List

unsalted vegetable broth, whole-wheat couscous, frozen green peas, canned reduced-sodium chickpeas, flatleaf parsley, fresh mint, fresh basil, lemon, salad greens, flatbread, fresh strawberries.

Thursday: Express

When I'm out of ideas for dinner, I buy MEATLOAF at the supermarket and pretend it's my mother's recipe. I also add refrigerated cooked POTATOES, along with steamed FRESH BROCCOLI, packaged GREEN SALAD and WHOLE-GRAIN ROLLS. For dessert, deli BROWNIES will take you through the home stretch.

Shopping List

store-bought meatloaf, any refrigerated cooked potatoes, fresh broccoli, packaged green salad, whole-grain rolls, deli brownies.

Friday: Kids

Leave it to the kids to invent MEATLOAF TACOS. Warm the leftover meatloaf, then crumble and spoon into taco shells. Top with shredded cheddar cheese and add salsa. Serve with vegetarian BAKED BEANS and CARROT STICKS. KIWIFRUIT makes an easy dessert.

Shopping List

taco shells, shredded cheddar cheese, salsa, vegetarian baked beans, carrot sticks, kiwifruit.

Saturday: Easy Entertaining

Try something different and invite friends for hearty BEEF AND BARLEY SUMMER SALAD. Serve it with your GAZPACHO and SOURDOUGH ROLLS.

Your dessert, LEMON MOUSSE CAKE, will further impress your guests. Heat oven to 350 degrees. Coat bottoms (only) of 2 (9-inch) round cake pans with cooking spray. Prepare and bake 1 (2-layer size) package lemon cake mix according to directions. Cool completely.

For the icing: In a medium bowl, gently stir 3/4 cup lemon pie filling (from a 15- to 16-ounce can) into 2 (16-ounce) tubs whipped ready-to-spread vanilla frosting. Place 1 cake layer, rounded-side down, on serving plate. Spread with 1 cup lemon mixture; top with second layer (rounded-side up). Frost sides and top of cake, then slice and serve. Refrigerate leftover cake.

Tip

Try something different and invite friends for hearty BEEF AND BARLEY SUMMER SALAD. Serve it with your GAZPACHO and SOURDOUGH ROLLS.

Your dessert, LEMON MOUSSE CAKE, will further impress your guests. Heat oven to 350 degrees. Coat bottoms (only) of 2 (9-inch) round cake pans with cooking spray. Prepare and bake 1 (2-layer size) package lemon cake mix according to directions. Cool completely.

For the icing: In a medium bowl, gently stir 3/4 cup lemon pie filling (from a 15- to 16-ounce can) into 2 (16-ounce) tubs whipped ready-to-spread vanilla frosting. Place 1 cake layer, rounded-side down, on serving plate. Spread with 1 cup lemon mixture; top with second layer (rounded-side up). Frost sides and top of cake, then slice and serve. Refrigerate leftover cake.

Shopping List

reduced-fat balsamic vinaigrette, orange, lemon, beef top-round steak, quick-cooking barley, fresh green beans, yellow bell pepper, green onions, fresh chives, gazpacho, sourdough rolls, cooking spray, lemon cake mix (plus ingredients to add to mix), canned lemon pie filling, whipped ready-to-spread vanilla frosting.

Sunday: Family

Using your slow cooker to prepare HERB CHICKEN WITH POTATOES gives you time to relax with the family. Add GREEN PEAS (frozen), a MIXED GREENS SALAD and WHOLE-GRAIN ROLLS to your meal.

Make this easy DOUBLE-BERRY CRISP for dessert. Heat oven to 350 degrees. Stir 1 (2-layer size) package yellow cake mix and 1/2 cup melted butter in a large bowl until crumbly; set aside. Spoon 1 (21-ounce) can cherry pie filling (light or regular) and 1 (21-ounce) can blueberry pie filling (light or regular) randomly into a 9-by-13-inch baking dish coated with cooking spray. (Do not mix the two flavors.) Sprinkle 1 tablespoon fresh lemon juice over fillings; then sprinkle cake mix evenly over pie fillings. Bake 35 to 45 minutes or until golden-brown. Serve with fat-free VANILLA ICE CREAM.

Plan

Save enough Double-Berry Crisp for Monday; save enough ice cream for Saturday.

Shopping List

red potatoes, whole chicken, garlic, cooking spray, fresh rosemary, coarse salt, pepper, unsalted chicken broth, lemon, frozen green peas, salad greens, whole-grain rolls, yellow cake mix, butter, canned light or regular cherry and blueberry pie fillings, cooking spray, fat-free vanilla ice cream.

Monday: Meatless

Enjoy delicious, no-meat SOUTHWESTERN PIE. Serve the flavor-packed pie with deli COLESLAW. Warm the leftover DOUBLE-BERRY CRISP for dessert.

Shopping List

cooking spray, frozen corn, green onions, canned reduced-sodium pinto beans, 50 percent reduced-fat cheddar cheese, reduced-fat baking mix (such as Bisquick), whole milk, chunky salsa, eggs, deli coleslaw.

Tuesday: Kids

The kids will come running for CHILI-BEAN BURRITOS. For each burrito, spoon canned chili beans with sauce down center of fat-free flour tortilla; sprinkle with shredded 50 percent reduced-fat cheddar cheese; roll. Place seam-side down in baking dish. Spoon additional chili beans with sauce over tortillas; sprinkle with more cheese. Cover and microwave on high (100 percent power) 3 minutes (for 4 burritos) or until cheese is melted and burritos are hot. Serve with mild salsa and reduced-fat sour cream. Add a deli CARROT SALAD.

Make a yummy FRUIT SMOOTHIE for dessert. In a blender, combine 2 cups frozen raspberries or strawberries, 1 ripe banana (cut in chunks) and 1 cup vanilla yogurt. Blend until smooth.

Shopping List

canned chili beans with sauce, fat-free flour tortillas, 50 percent reduced-fat cheddar cheese, mild salsa, reduced-fat sour cream, deli carrot salad, frozen raspberries or strawberries, banana, vanilla yogurt.

Wednesday: Express

For a quick meal, make SPAGHETTI AND MEATBALLS. Stir together 1 (26-ounce) jar tomato-basil pasta sauce, 1 teaspoon dried basil and 24 frozen (thawed) cooked meatballs; simmer 10 minutes or until hot. Serve over spaghetti and sprinkle with freshly grated parmesan.

Add a packaged ITALIAN SALAD and CRUSTY ROLLS.

BANANA CREAM PIE IN A BOWL is an easy dessert. Prepare 1 (3.4-ounce, 4-serving size) package instant banana pudding according to directions, using 1 percent milk. Layer 1/2 cup (1 cup total) reduced-fat vanilla wafer cookie crumbs, half of the pudding and 1 1/2 (3 total) sliced ripe medium bananas in a 2-quart serving bowl. Repeat layers. Cover and refrigerate 30 minutes to 4 hours. Top with light whipped cream.

Plan

Save enough Banana Cream Pie in a Bowl for Thursday.

Shopping List

jarred tomato-basil pasta sauce, dried basil, frozen cooked meatballs, spaghetti, parmesan, packaged Italian salad, crusty rolls, instant banana pudding mix, 1 percent milk, reduced-fat vanilla wafers, bananas, light whipped cream.

Thursday: Budget

Good flavor and low cost make this GARDEN LASAGNA an excellent choice for dinner. Serve with SALAD GREENS and ITALIAN BREAD. Dessert is leftover BANANA CREAM PIE IN A BOWL.

Plan

Save enough lasagna for Friday.

Shopping List

cooking spray, canned reduced-sodium black beans, jarred reduced-sodium red pasta sauce, carrots, zucchini, egg, fat-free or reduced-fat ricotta cheese, parmesan, regular lasagna noodles, shredded part-skim mozzarella, salad greens, Italian bread.

Friday: Heat and Eat

Take it easy tonight and heat the leftover GARDEN LASAGNA for dinner. Add a crisp LETTUCE WEDGE and GARLIC BREAD. RED AND GREEN GRAPES are a simple dessert.

Shopping List

lettuce, garlic bread, red and green grapes.

Saturday: Easy Entertaining

Use your grilling skills and prepare GRILLED TUNA for your guests. Serve with BROWN RICE tossed with some golden raisins and orange zest.

Add ZUCCHINI WITH FETA AND MINT. Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 1/4 pounds zucchini (cut lengthwise into very thin slices like ribbons), 1/2 teaspoon coarse salt and 1/8 teaspoon pepper; cook, stirring often, 5 minutes or until just tender. Remove from heat; stir in 1 tablespoon chopped fresh mint and 1/2 teaspoon lemon zest. Transfer to serving platter; sprinkle with 1/4 cup reduced-fat crumbled feta. (Adapted from "Weight Watchers New Complete Cookbook," Houghton Mifflin Harcourt, 2014.)

Add a BABY ROMAINE SALAD and BAGUETTES. Buy FRUIT TARTS for dessert and serve them with leftover ICE CREAM.

Tip

Use your grilling skills and prepare GRILLED TUNA for your guests. Serve with BROWN RICE tossed with some golden raisins and orange zest.

Add ZUCCHINI WITH FETA AND MINT. Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 1/4 pounds zucchini (cut lengthwise into very thin slices like ribbons), 1/2 teaspoon coarse salt and 1/8 teaspoon pepper; cook, stirring often, 5 minutes or until just tender. Remove from heat; stir in 1 tablespoon chopped fresh mint and 1/2 teaspoon lemon zest. Transfer to serving platter; sprinkle with 1/4 cup reduced-fat crumbled feta. (Adapted from "Weight Watchers New Complete Cookbook," Houghton Mifflin Harcourt, 2014.)

Add a BABY ROMAINE SALAD and BAGUETTES. Buy FRUIT TARTS for dessert and serve them with leftover ICE CREAM.

Shopping List

tuna to grill, brown rice, golden raisins, orange, olive oil, zucchini, coarse salt, pepper, fresh mint, lemon, reduced-fat crumbled feta, baby romaine, baguettes, fruit tarts.