Sunday: Family

Present LAMB SKEWERS WITH MINT YOGURT for family day. Serve it with HERB-ROASTED POTATOES: Heat oven to 425 degrees. Mix together 5 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 clove minced garlic and 1/2 teaspoon Italian seasoning. Add 2 pounds red potatoes, cut into bite-size chunks; toss to coat. Spoon into a shallow baking pan lined with nonstick foil. Bake 25 to 30 minutes, or until fork tender; stir occasionally.

Add a TOMATO AND BROCCOLI FLORET SALAD (buy extra cherry tomatoes and halve them), tossed with a light vinaigrette. Add DINNER ROLLS. For dessert, top slices of ANGEL FOOD CAKE with PEACHES and VANILLA ICE CREAM.

Plan

Save enough lamb, tomato-broccoli salad and cake for Monday. Save enough peaches for Tuesday and enough ice cream for Tuesday and Friday.

Shopping List

plain low-fat yogurt, fresh mint, cumin, lemons, olive oil, dried rosemary, dried thyme, garlic powder, coarse salt, coarse ground black pepper, lean boneless leg of lamb, cherry tomatoes, onions, Dijon mustard, garlic, Italian seasoning, red potatoes, fresh broccoli, light vinaigrette, dinner rolls, angel food cake, peaches, vanilla ice cream.

Monday: Heat and Eat

Make LAMB SANDWICHES ON FOCACCIA (or another) BREAD. Brush the bread with olive oil and layer it with leftover lamb, roasted red peppers, goat cheese and arugula. Serve with leftover TOMATO-BROCCOLI SALAD. Drizzle CHOCOLATE SYRUP over the leftover CAKE for dessert.

Shopping List

focaccia or other bread for sandwiches, olive oil, roasted red peppers, goat cheese, arugula, chocolate syrup.

Tuesday: Meatless

Prepare TOMATO SOUP WITH ORZO for a flavorful no-meat entree. In a medium pot, cook 1 large chopped onion, 1 small chopped green bell pepper, 2 cloves minced garlic and 1 teaspoon dried oregano in 1 tablespoon olive oil for 6 minutes or until softened. Add 1/3 cup orzo, 2 (14.5-ounce) cans undrained diced tomatoes with basil, garlic and oregano, 1 (15-ounce) can rinsed white beans, 2 (14-ounce) cans unsalted vegetable broth, coarse salt and freshly ground black pepper to taste. Bring to a boil. Reduce heat and cook 7 to 9 minutes or until orzo is tender but still firm. Stir 3 tablespoons parmesan into the soup and ladle into bowls.

Serve with GRILLED CHEESE SANDWICHES. For dessert, spoon leftover PEACHES over leftover ICE CREAM.

Shopping List

onion, green bell pepper, garlic, dried oregano, olive oil, orzo, canned diced tomatoes with basil, garlic and oregano, canned white beans, canned unsalted vegetable broth, coarse salt, black pepper, parmesan cheese, bread and cheese for sandwiches.

Wednesday: Microwave

For this week's wild card, use your microwave to help prepare a TUNA CASSEROLE. Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray; set aside. Cook 6 ounces medium no-yolk egg noodles according to package directions; drain.

Meanwhile, combine 1 teaspoon butter, 1 small chopped red bell pepper, 1/2 medium chopped onion and 1 cup sliced fresh mushrooms in a large microwavable container. Microwave on high (100 percent power) 5 minutes or until softened; drain. In a small bowl, whisk together 2 tablespoons flour and 1 1/4 cups 1 percent milk until smooth. Stir into vegetable mixture; cover and microwave on high 2 minutes. Stir, then cover and cook 1 minute. Stir and continue cooking in 30-second increments until thickened.

Remove from microwave, add 1/2 cup shredded 50 percent light cheddar cheese and stir until melted. Stir in 1 (9-ounce) can drained water-packed light tuna (flaked), 1/2 teaspoon coarse salt, 1/2 teaspoon black pepper and cooked noodles; spoon into baking dish. Bake, covered, 25 minutes. Mix together 1/3 cup dried bread crumbs and 1 teaspoon melted butter; sprinkle over casserole and bake 5 more minutes or until bubbly.

Serve this update of a family favorite with a ROMAINE SALAD and WHOLE-GRAIN BREAD. PEARS are good for dessert.

Shopping List

cooking spray, medium no-yolk egg noodles, butter, red bell pepper, onion, fresh mushrooms, flour, 1 percent milk, 50 percent light cheddar cheese, canned water-packed light tuna, coarse salt, black pepper, dried bread crumbs, romaine, whole-grain bread, pears.

Thursday: Express

Pick up a ROTISSERIE CHICKEN and serve it with STUFFED POTATOES (from frozen) and BROCCOLI WITH CHEESE SAUCE (from frozen). Add MIXED GREENS and WHOLE-GRAIN ROLLS. Stop by the bakery for PEANUT BUTTER COOKIES for a sweet.

Plan

Buy an extra chicken and save 2 cups chopped chicken for Friday.

Shopping List

rotisserie chickens, frozen stuffed potatoes, frozen broccoli with cheese sauce, mixed greens, whole-grain rolls, peanut butter cookies.

Friday: Kids

Let the kids help prepare CHICKEN POT PIE from the leftover chicken. The whole family will enjoy it with a LETTUCE-AND-TOMATO SALAD. Then, everyone will line up for warmed deli BROWNIES topped with leftover ICE CREAM and CHOCOLATE SPRINKLES.

Shopping List

burrito-size flour tortillas, canned condensed reduced-fat cream of mushroom soup, packaged frozen vegetables for soup, canned chopped mild green chilies, fresh cilantro, cooking spray, lettuce, tomatoes, deli brownies, chocolate sprinkles.

Saturday: Easy Entertaining

Serve your guests WALNUT CRUSTED SALMON FILLETS and add RICE, FRESH GREEN BEANS and BAGUETTES. For dessert, buy a CHEESECAKE to keep it simple.

Shopping List

walnuts, dry breadcrumbs, lemons, extra-virgin olive oil, fresh dill, coarse salt, pepper, skin-on salmon fillets, Dijon mustard, rice, fresh green beans, baguettes, cheesecake.

Sunday: Family

Celebrate Easter with the family with MANGO-MUSTARD GLAZED HAM in center stage. Heat oven to 325 degrees. Let a 10-pound, bone-in, spiral-sliced ham sit at room temperature for 30 minutes before cooking. Place ham cut-side down in roasting pan and bake 70 minutes. Meanwhile, make a glaze in a blender by combining 1 cup cubed ripe mangoes, 1/3 cup cider vinegar, 1/3 cup honey, 1 tablespoon Dijon mustard, 1 clove garlic and 1/4 teaspoon freshly ground pepper. Puree until smooth. Brush glaze over entire ham, return to oven; cook 20 more minutes or until the glaze is set and internal temperature reaches 140 degrees. Serve immediately.

To keep it simple, buy RED-SKINNED POTATO SALAD (stir in some chopped FRESH DILL) and BROCCOLI SALAD from the deli. Add CARROT and CELERY STICKS, OLIVES and PICKLES, along with WHOLE-GRAIN BREAD. For dessert, buy or make a decorated EASTER CAKE.

Plan

Save enough ham and cake for Monday.

Shopping List

spiral-sliced ham, mangoes, cider vinegar, honey, Dijon mustard, garlic, pepper, deli red-skinned potato salad, fresh dill, deli broccoli salad, carrots, celery, olives, pickles, whole-grain bread, decorated Easter cake.

Monday: Heat and Eat

Make GRILLED HAM AND CHEESE SANDWICHES ON RYE tonight. Spread the bread with coarse-grain mustard and add Swiss cheese. Prepare SLICED POLENTA for a side dish according to package directions. Add a SPINACH SALAD. Slice the leftover CAKE for dessert.

Tip

Make GRILLED HAM AND CHEESE SANDWICHES ON RYE tonight. Spread the bread with coarse-grain mustard and add Swiss cheese. Prepare SLICED POLENTA for a side dish according to package directions. Add a SPINACH SALAD. Slice the leftover CAKE for dessert.

Shopping List

rye bread, coarse-grain mustard, Swiss cheese, polenta, fresh spinach.

Tuesday: Slow Cooker

A person can't have too many slow cooker recipes, and this week's wild card, BEEF STEW, goes into my "Favorites" file. Serve it with COLESLAW and CORN MUFFINS (from a mix). PEACHES are good for dessert.

Plan

Save enough coleslaw for Thursday.

Shopping List

beef stew meat, flour, coarse salt, pepper, butter, dry red wine, unsalted beef stock or broth, bay leaves, tomato paste, Worcestershire sauce, garlic, onion, celery, small potatoes, frozen lima beans, baby carrots, coleslaw, corn muffin mix, peaches.

Wednesday: Meatless

Keep the slow cooker nearby and feast on VEGETABLE CURRY tonight. Serve it over RICE. Add FLATBREAD and pass your favorite CHUTNEY (from jar) at the table. Sliced CUCUMBERS in PLAIN YOGURT are a good accompaniment. Make PISTACHIO PUDDING with 1 PERCENT MILK for dessert and top with chopped PISTACHIOS.

Shopping List

potatoes, onion, red bell pepper, carrots, plum tomatoes, no-salt-added tomato paste, curry powder, cumin seeds, garlic powder, coarse salt, fresh cauliflower, frozen green peas, rice, flatbread, jar chutney, cucumbers, plain yogurt, pistachio pudding, 1 percent milk, pistachios.

Thursday: Express

Buy refrigerated BARBECUE CHICKEN and serve it on toasted WHOLE-GRAIN BUNS topped with DILL PICKLE SLICES. Add PINTO BEANS and leftover COLESLAW. For dessert, try RED AND GREEN GRAPES.

Plan

Save enough barbecue chicken for Friday.

Shopping List

refrigerated barbecue chicken (such as Lloyd's), whole-grain buns, dill pickle slices, pinto beans, red and green grapes.

Friday: Kids

Kids are always in a hurry to eat, so CHICKEN TACOS for dinner are right up their alley. Heat taco shells according to directions, fill them with leftover barbecue chicken and top with a little shredded lettuce, 50 percent light cheddar cheese and some salsa. Serve with OVEN FRIES (from frozen). For dessert, fresh PINEAPPLE SPEARS are fun.

Shopping List

taco shells, lettuce, 50 percent light cheddar cheese, salsa, frozen oven fries, fresh pineapple spears.

Saturday: Easy Entertaining

Your guests will demand to know how you made this delicious CHICKEN STROGANOFF. Serve it over medium NO-YOLK EGG NOODLES, with FRESH SNOW PEAS, a ROMAINE SALAD and WHOLE-GRAIN ROLLS rounding out the meal. For dessert, buy FRUIT TARTS.

Shopping List

boneless skinless chicken breast halves, unsalted chicken broth, onion, Dijon mustard, dried thyme, white pepper, garlic, fresh mushrooms, reduced-fat sour cream, fresh parsley, medium no-yolk egg noodles, fresh snow peas, romaine, whole-grain rolls, fruit tarts.

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.