Sunday: Family

ASIAN BARBECUE STEAK is a good family meal. In a small bowl, combine 1/2 cup ketchup, 1/4 cup hoisin sauce, 1/4 cup orange juice and 2 teaspoons minced fresh ginger; mix well. Reserve and refrigerate 1/2 cup marinade. Place remaining marinade in resealable plastic bag with a 1-pound top round steak (about 3/4 inch thick). Turn to coat and marinate in refrigerator 6 hours to overnight.

Remove steak; discard marinade. Place the marinated steak and another 1-pound steak (for Monday) over ash-covered coals. Grill, covered, 10 to 11 minutes for medium-rare to medium. Meanwhile, pour reserved marinade into a small microwaveable container; cook on high 1 to 1 1/2 minutes, stirring every 30 seconds. Carve marinated steak into thin slices; season with coarse salt and pepper to taste. Serve with marinade and garnish with sliced green onions.

Serve the flavorful steak with RICE PILAF and GRILLED CARROTS. For dessert, top VANILLA ICE CREAM with STRAWBERRIES.

Plan

Save unmarinated steak for Monday.

Shopping List

ketchup, hoisin sauce, orange juice, fresh ginger, top round steaks, coarse salt, pepper, green onions, rice pilaf, carrots, vanilla ice cream, strawberries.

Monday: Heat and Eat

Make STEAK ROLL-UPS tonight. For the sauce: In a small bowl, combine 1 cup reduced-fat sour cream, 2 tablespoons chopped fresh cilantro and 2 teaspoons adobo sauce from canned chipotle peppers; mix well, cover and refrigerate.

For filling: Cut leftover steak into thin slices and then into halves. Thinly slice and stir-fry 1 medium red bell pepper and 1 onion, about 4 minutes. Add steak; stir-fry 1 minute or until hot.

Warm 4 burrito-size flour tortillas. Spoon meat and vegetables onto tortillas, top with sauce, roll and serve with BLACK-EYED PEAS. OATMEAL COOKIES are good for dessert.

Shopping List

reduced-fat sour cream, fresh cilantro, canned chipotle peppers in adobo sauce, red bell pepper, onion, burrito-size flour tortillas, black-eyed peas, oatmeal cookies.

Tuesday: Express

For an easy meal, try a CHICKEN CAESAR SALAD. In a large bowl, combine 1 (10-ounce) bag of romaine, 1 (10-ounce) package refrigerated, cooked Italian or other flavor chicken breast, cut into bite-size pieces, 2 tablespoons freshly grated parmesan cheese, 1/4 cup reduced-fat Caesar salad dressing and freshly ground pepper to taste; toss to coat. Serve with BEAN SOUP and WHOLE-GRAIN ROLLS. Enjoy PLUMS for dessert.

Shopping List

packaged romaine, packaged refrigerated cooked Italian or other flavor chicken breast, parmesan cheese, reduced-fat Caesar salad dressing, pepper, bean soup, whole-grain rolls, plums.

Wednesday: Breakfast for Dinner

BAKED OMELET is this week's wild card! Serve with MIXED GREENS and WHOLE-GRAIN ENGLISH MUFFINS. LEMON PUDDING is good for dessert.

Shopping List

cooking spray, eggs, frozen diced potatoes O'Brien, reduced-fat cottage cheese, fresh spinach, bacon, coarse salt, pepper, shredded low-fat sharp cheddar cheese, mixed greens, whole-grain English muffins, lemon pudding.

Thursday: Kids

Let the kids help you prepare MOO SHU MEATBALL WRAPS. Serve the wraps with STICKY RICE. For dessert, BUTTERSCOTCH PUDDING made with 1 PERCENT MILK is another kids' favorite.

Shopping List

lean ground beef, quick or regular oats, water chestnuts, ground ginger, reduced-sodium soy sauce, prepared plum sauce, flour tortillas, coleslaw mix, sticky rice, instant butterscotch pudding, 1 percent milk.

Friday: Meatless

TORTILLA SOUP is always a no-meat favorite. Heat a Dutch oven on medium-low. Add 1 chopped onion, 4 large cloves crushed garlic, 1 tablespoon paprika, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper. Cook, stirring for 5 minutes. Add 6 cups unsalted vegetable broth or stock, 1 (28-ounce) can crushed tomatoes in thick puree, 2 bay leaves, 1 1/2 teaspoons coarse salt, 1/4 cup lightly packed cilantro leaves, 3 cups pinto beans and 1 cup baked corn tortillas (broken). Cook, uncovered, 30 minutes. Remove bay leaves. Using an immersion blender, blend soup to desired texture. Bring soup to a simmer.

To serve: Place more baked corn tortilla chips in bowls, ladle soup over chips, top with shredded cheddar cheese and diced avocado. Sprinkle with chopped cilantro and add a lime wedge on the side. (Adapted from Food and Wine magazine.) Serve with a SPINACH SALAD and TOASTED-BRAN MUFFINS. For dessert, SLICED PEARS are easy.

Shopping List

onion, garlic, paprika, cumin, coriander, chili powder, cayenne pepper, unsalted vegetable broth or stock, canned crushed tomatoes in thick puree, bay leaves, coarse salt, cilantro, pinto beans, baked corn tortillas, shredded cheddar cheese, avocados, limes, fresh spinach, toasted-bran muffins, pears.

Saturday: Easy Entertaining

Invite guests for ITALIAN SEASONED COD. Serve it with packaged LONG GRAIN AND WILD RICE and SUGAR SNAP PEAS. Add a BIBB LETTUCE SALAD and BAGUETTES. Buy a KEY LIME PIE for dessert.

Shopping List

olive oil, garlic, frozen cod, bread-dipping seasoning, canned diced tomatoes with basil, onion and oregano, lemon, packaged long grain and wild rice, sugar snap peas, bibb lettuce, baguettes, key lime pie.

Sunday: Family

When I was growing up, PORK WITH APPLES AND SAUERKRAUT was a favorite family meal. This combo demands MASHED POTATOES alongside! CRANBERRY SAUCE goes well with the flavors, as does RYE BREAD. Top STRAWBERRIES with LIGHT WHIPPED CREAM for dessert.

Plan

Save enough strawberries for Monday.

Shopping List

red potatoes, refrigerated sauerkraut, unsalted chicken broth, Granny Smith apple, onion, lean boneless country-style pork ribs, kielbasa or Polish sausage, apple juice, brown sugar, caraway seeds, ground mustard, whole allspice, potatoes to mash, cranberry sauce, rye bread, strawberries, light whipped cream.

Monday: Meatless

Enjoy the mild flavor of CREAMY VEGETABLES WITH PASTA for a no-meat meal. Serve with GARLIC BREAD and a SPINACH SALAD. Add CANNED MANDARIN ORANGE SECTIONS to the salad and top with RED ONION RINGS. For dessert, scoop VANILLA ICE CREAM and top it with leftover STRAWBERRIES.

Plan

Save enough ice cream for Wednesday.

Shopping List

penne pasta, packaged shredded carrots, frozen tiny green peas, garlic, reduced-fat cream cheese or Neufchatel cheese, green onions, coarse salt, pepper, garlic bread, fresh spinach, canned Mandarin oranges, red onion, vanilla ice cream.

Tuesday: Budget

YELLOW CHICKEN CURRY is easy on the budget. In a Dutch oven, combine 1 (14-ounce) can coconut milk and 4 1/4 cups water; bring to a boil. Reduce heat to medium; add 4 tablespoons curry paste and 1 tablespoon curry powder and mix well. Add 1 1/4 pounds chicken tenders and 3 medium Yukon gold potatoes, peeled and cut into quarters, and cook 5 minutes. Reduce heat to low; add 1 large onion, cut into quarters, 1/3 cup fish sauce or reduced-sodium soy sauce and 1 tablespoon sugar. Simmer, covered, 30 minutes or until potatoes are tender and chicken is cooked through; stir occasionally.

Serve with JASMINE RICE and NAAN. Enjoy APRICOTS for dessert.

Plan

Make tomorrow's chili today.

Shopping List

coconut milk, curry paste, curry powder, chicken tenders, Yukon gold potatoes, onion, fish sauce or reduced-sodium soy sauce, sugar, jasmine rice, naan, apricots.

Wednesday: Express

QUICK CHILI is just that, and economical, too. Brown 1 1/2 pounds lean ground beef; drain. In a 4-quart or larger slow cooker, combine beef with 3 tablespoons chili powder, 3 (15-ounce) cans mild or medium chili beans, 1 1/2 cups pinto beans, 2 slices cooked and chopped bacon and 5 cups tomato-and-basil spaghetti sauce (such as Classico or another brand). Cook on high 4 hours. (Recipe adapted from healthyaperture.com.)

On the side, add deli COLESLAW. Add some grated carrots to the slaw to perk up the flavor. Make CORNBREAD from a mix. Leftover VANILLA ICE CREAM is the right dessert.

Plan

Save some whole carrots and coleslaw for Thursday.

Shopping List

lean ground beef, chili powder, canned mild or medium chili beans, pinto beans, bacon, tomato-and-basil spaghetti sauce (such as Classico or another brand), deli coleslaw, carrots, cornbread mix.

Thursday: Kids

Don't store the slow cooker just yet -- treat the kids to SLOW COOKER PORK. Place a well-trimmed (4- or 5-pound) boneless pork shoulder roast in a 4- or 6-quart slow cooker; pour an 18-ounce bottle of barbecue sauce and 1 (12-ounce) can cola beverage (not diet) over pork. Cover and cook on low 8 to 10 hours or until meat shreds easily with a fork. Transfer pork to cutting board; shred with 2 forks, removing any large pieces of fat. Skim fat from sauce and discard. Place pork back in cooker; pour sauce over shredded pork. (Adapted from "Sunday Suppers," Cynthia Graubart, Time Inc. Books.)

Serve the pork on WHOLE-GRAIN BUNS. Add POTATO CHIPS for the kids, along with leftover CARROT STICKS. The adults might enjoy leftover COLESLAW and pickled sliced jalapenos with their barbecue.

FROSTED GRAPES are dessert: Wash and pat dry 1 1/2 pounds seedless red or green grapes. Freeze for 45 minutes and let stand 2 minutes before serving.

Plan

Save enough pork for Friday.

Shopping List

well-trimmed boneless pork shoulder roast, barbecue sauce, cola beverage, whole-grain buns, potato chips, pickled sliced jalapenos, red or green grapes.

Friday: Heat and Eat

Tonight, heat the leftover PULLED PORK. Spoon it onto toasted CORNBREAD SQUARES. Serve with MIXED GREENS. BLUEBERRIES are your dessert.

Plan

Buy enough blueberries for Saturday.

Shopping List

cornbread mix, mixed greens, blueberries.

Saturday: Easy Entertaining

Invite guests for MUSTARD-TOPPED SALMON. Place a 2 1/2-pound salmon fillet on a broiler pan, skin side down. In a small bowl, combine 1/4 cup packed light brown sugar, 1 tablespoon chopped fresh dill and 1/4 cup grainy Dijon mustard. Spread half on top of salmon. Cover with plastic wrap and refrigerate up to 5 hours. Stir remaining mustard mixture into 1/2 cup light mayonnaise; cover and refrigerate. To cook, heat oven to 400 degrees. Remove salmon from refrigerator 20 minutes before cooking. Bake 20 minutes or until fish is cooked through. Remove salmon in one piece to a platter, leaving skin behind. Serve warm or at room temperature with sauce, over BROWN RICE tossed with TOASTED WALNUTS. (Adapted from Family Circle.)

For a delicious side dish, try BAKED ARTICHOKES AND SPINACH and add DINNER ROLLS. For dessert, buy a CHEESECAKE and top it with leftover BLUEBERRIES.

Shopping List

salmon fillet, light brown sugar, fresh dill, grainy Dijon mustard, light mayonnaise, brown rice, walnuts, frozen chopped spinach, butter, green onions, canned water-packed quartered artichokes, reduced-fat sour cream, parmesan cheese, cooking spray, dinner rolls, cheesecake.

Sunday: Family

Make it family time with MOJO BEEF KEBABS. Serve the kebabs with ORZO, a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS. For dessert, buy a COCONUT LAYER CAKE.

Plan

Prepare 2 extra kebabs and extra orzo, and save enough cake for Monday.

Shopping List

orange, limes, fresh oregano, olive oil, fresh parsley, cumin, garlic, coarse salt, boneless beef top sirloin, coarse ground pepper, small red onion, grape tomatoes, orzo, mixed greens, whole-grain rolls, coconut layer cake.

Monday: Heat and Eat

Make BEEF PITAS tonight. Line whole-wheat pitas with lettuce leaves. Dice and heat the leftover kebabs; mix with 3 cups hot leftover orzo and a little beef broth. Stuff pitas with mixture. Serve with GRATED CARROTS and CHOPPED DRIED APRICOTS moistened with VANILLA YOGURT. Leftover CAKE works for dessert.

Shopping List

whole-wheat pitas, lettuce, beef broth, carrots, dried apricots, vanilla yogurt.

Tuesday: Express

Look for one of the many FROZEN NOODLE BOWLS. It's a quick fix for dinner, but it may be a little spicy for kids. Serve the bowls with a SPINACH SALAD and WHOLE-GRAIN ROLLS. Crunch on PEANUT BUTTER COOKIES for dessert.

Plan

Save enough cookies for Thursday.

Shopping List

frozen noodle bowls, fresh spinach, whole-grain rolls, peanut butter cookies.

Wednesday: Kids

Make BAKED TACOS for kids' night and serve with SPANISH RICE. Let the kids help prepare and layer instant chocolate and vanilla pudding (made with 1 percent milk) in pretty, tall dessert dishes and call them BLACK-AND-WHITE PARFAITS.

Shopping List

olive oil, ground turkey breast, canned reduced-sodium pinto beans, mild salsa, reduced-sodium taco seasoning, flour tortillas, cooking spray, shredded lettuce, tomatoes, reduced-fat sour cream, shredded Monterey jack cheese, Spanish rice, instant chocolate pudding, instant vanilla pudding, 1 percent milk.

Thursday: Meatless

Soup always tastes good on cool nights, as will this LENTIL AND CORN SOUP. In a large saucepan over medium-high heat, combine 2 (19-ounce) cans lentil soup, 1 (10-ounce) package frozen corn (thawed) and 2 teaspoons curry powder; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in 2 tablespoons chopped fresh cilantro. Serve with GRILLED CHEDDAR CHEESE SANDWICHES made with 50 percent light cheddar cheese on dense white bread. Add a ROMAINE SALAD. For dessert, leftover COOKIES can go with any FRESH FRUIT CHUNKS.

Shopping List

canned lentil soup, frozen corn, curry powder, fresh cilantro, 50 percent light cheddar cheese, dense white bread, romaine, fresh fruit chunks.

Friday: Budget

Pinch a few pennies tonight and serve SPAGHETTI WITH TUNA AND SPINACH. Cook 12 ounces spaghetti according to directions; drain. In a large nonstick skillet, heat 1 tablespoon olive oil to medium. Cook 2 cups sliced onion, 4 minced garlic cloves and 1/2 teaspoon crushed red pepper for 6 minutes or until softened. Add 1 (14 1/2-ounce) can no-salt-added chopped tomatoes and cook 5 more minutes. Gradually add 5 cups chopped fresh spinach. Cook 5 minutes or until spinach is tender. Add 2 (6-ounce) cans drained and flaked light tuna. Season with coarse salt and black pepper to taste. Toss mixture with spaghetti and serve with freshly grated parmesan cheese, if desired. Add GARLIC BREAD. Serve PINEAPPLE SHERBET for dessert.

Plan

Save enough sherbet for Saturday.

Shopping List

spaghetti, olive oil, onions, garlic, crushed red pepper, canned no-salt-added chopped tomatoes, fresh spinach, canned light tuna, coarse salt, pepper, parmesan cheese, garlic bread, pineapple sherbet.

Saturday: Easy Entertaining

It's OK to show off tonight with this TURKEY SCALOPPINE WITH LEMON SAUCE.

Alongside, offer SAVORY RICE. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 1 clove minced garlic and cook 2 or 3 minutes. Add 3 cups cooked rice, 2 tablespoons finely chopped green onions, 2 tablespoons chopped parsley and 1/4 cup freshly grated parmesan cheese. Mix well and heat through.

Serve with a BOSTON LETTUCE SALAD with BLUE HEAVEN DRESSING: In a small bowl, combine 1/2 cup buttermilk, 1/4 cup low-fat mayonnaise, 1/4 cup reduced-fat sour cream and crumbled blue cheese, 1 tablespoon minced garlic and 1 tablespoon minced green onions and 1/8 teaspoon cayenne pepper; mix well. Chill 1 to 4 hours.

Add DINNER ROLLS. For dessert, take it easy with leftover SHERBET and BUTTER COOKIES.

Shopping List

turkey breast cutlets, flour, coarse salt, pepper, butter, olive oil, dry white wine or unsalted chicken broth, lemons, fresh parsley, garlic, capers, rice, green onions, parmesan cheese, Boston lettuce, buttermilk, low-fat mayonnaise, reduced-fat sour cream, crumbled blue cheese, cayenne pepper, dinner rolls, butter cookies.