Sunday: Family

Enjoy the applause from the family when you present SOUTHWESTERN CHICKEN AND CORN DINNER. Heat oven to 450 degrees. Sprinkle 1 tablespoon flour inside a large foil cooking bag. Sprinkle each of 4 breasts and 4 thighs bone-in skinless chicken with 2 teaspoons Mexican seasoning blend. Arrange chicken and 3 ears fresh or frozen corn-on-the-cob (cut in pieces), 1 red and 1 green medium bell pepper cut into 1-inch pieces, and 1 medium onion cut into eighths in an even layer inside bag. Sprinkle 2 more teaspoons seasoning blend over vegetables. Double-fold end and place in 1-inch-deep pan. Bake 50 to 55 minutes. Open away from your face to allow steam to escape. Serve with MIXED GREENS and CORNBREAD (from mix). FLAN is dessert.

Plan

Save enough chicken for Monday.

Shopping List

flour, bone-in skinless chicken breasts and thighs, Mexican seasoning blend, fresh or frozen corn-on-the-cob, red and green bell peppers, onion, mixed greens, cornbread mix, flan.

Monday: Kids

Use those leftovers in this BAKED CHICKEN AND SPAGHETTI. It's just mild enough for children, and there's a bonus: one casserole for tonight and another for the freezer for another night. Serve with a LETTUCE SALAD and WHOLE-GRAIN ROLLS. SLICED PEACHES are an easy dessert.

Shopping List

spaghetti, green and red bell peppers, onion, canned reduced-sodium and -fat cream of mushroom soup, shredded sharp cheddar cheese, reduced-sodium seasoned salt, cayenne pepper, unsalted chicken broth, coarse salt, black pepper, cooking spray, lettuce, whole-grain rolls, peaches.

Tuesday: Budget

Being a penny pincher, I'm always looking for the perfect VEGETABLE BEEF SOUP. Until I find one, try this. Serve with a ROMAINE SALAD and BREAD STICKS. Warmed BREAD PUDDING is good for dessert.

Tip

Being a penny pincher, I'm always looking for the perfect VEGETABLE BEEF SOUP. Until I find one, try this. Serve with a ROMAINE SALAD and BREAD STICKS. Warmed BREAD PUDDING is good for dessert.

Plan

Save enough soup and bread pudding for Wednesday.

Shopping List

beef stew meat, garlic salt, Worcestershire sauce, baking potato, carrot, packaged angel hair coleslaw mix, onion, zucchini or yellow squash, frozen cut green beans, frozen corn, no-salt-added tomato sauce, unsalted beef broth, dried oregano, pepper, romaine, bread sticks, bread pudding.

Wednesday: Heat and Eat

Leftover SOUP is always better the next day. Serve with an AVOCADO-GRAPEFRUIT GREEN SALAD. (Add chopped avocado and fresh grapefruit sections to salad greens. Drizzle with poppy seed dressing and toss.) Serve with WHOLE-GRAIN ROLLS. Enjoy leftover BREAD PUDDING for dessert.

Shopping List

avocado, fresh grapefruit, salad greens, poppy seed dressing, whole-grain rolls.

Thursday: Express

Tonight's FRENCH DIP SANDWICHES are quick. Heat slices of deli roast beef in au jus gravy. Serve on toasted split French bread with bowls of gravy for dipping. Add OVEN FRIES (from frozen) and a BIBB LETTUCE SALAD. CHOCOLATE ICE CREAM is a welcome dessert.

Plan

Save enough ice cream for Saturday.

Shopping List

deli roast beef, au jus gravy, French bread, frozen oven fries, bibb lettuce, chocolate ice cream.

Friday: Meatless

Keep it simple tonight with RAVIOLI WITH PEAS AND PESTO. Cook 1 pound refrigerated cheese ravioli according to directions. Meanwhile, combine 1 (14 1/2-ounce) can drained diced tomatoes with Italian seasonings and 1/2 cup loosely packed chopped fresh basil leaves. Place 2 cups frozen green peas in a colander. Drain ravioli over peas. Transfer mixture to a large serving bowl and toss with 1/4 cup refrigerated basil pesto; top with tomato mixture. Season with coarse salt and pepper to taste. Serve with MIXED GREENS and CRUSTY ROLLS. Buy deli BROWNIES for dessert.

Plan

Buy enough brownies for Saturday.

Shopping List

refrigerated cheese ravioli, canned diced tomatoes with Italian seasonings, fresh basil, frozen green peas, refrigerated basil pesto, coarse salt, pepper, mixed greens, crusty rolls, deli brownies.

Saturday: Easy Entertaining

Invite friends for PORK CHOPS WITH HERB MUSTARD BUTTER. Add BAKED SWEET POTATOES, a RED-TIPPED LETTUCE SALAD and SOURDOUGH BREAD to your meal. Make a TRIPLE CHOCOLATE SUNDAE for dessert. Warm leftover brownies, top with leftover chocolate ice cream and drizzle with chocolate syrup. Add a dollop of light whipped cream.

Shopping List

thick bone-in pork loin chops, coarse salt, pepper, butter, flatleaf parsley, honey mustard, fresh sage, sweet potatoes to bake, red-tipped lettuce, sourdough bread, chocolate syrup, light whipped cream.

Sunday: Family

The family will never know how easy YANKEE POT ROAST is to prepare. Add CAULIFLOWER AU GRATIN (garnished with CHOPPED PARSLEY) and WHOLE-GRAIN ROLLS to the meal. For dessert, buy a CHERRY PIE.

Plan

Save enough pot roast, gravy and pie for Monday.

Shopping List

all-purpose flour, coarse salt, pepper, boneless beef chuck pot roast (arm, shoulder or blade), canola oil, canned unsalted beef broth, dry red wine, dried thyme leaves, frozen vegetable stew mixture (such as potatoes, carrots, celery and onions), cauliflower au gratin, fresh parsley, whole-grain rolls, cherry pie.

Monday: Heat and Eat

Tonight's BEEF 'N' BISCUITS takes little time. Chop leftover beef and stir in gravy. Heat and spoon over hot BISCUITS. Serve with any RICE and PEAS AND CARROTS (frozen). Add a MIXED GREEN SALAD. Leftover PIE is your dessert.

Shopping List

biscuits, rice, frozen peas and carrots, mixed greens.

Tuesday: Budget

Always popular, easy and so economical, PULLED PORK goes a long way. In a 4-quart or larger slow cooker, place 2 to 2 1/2 pounds well-trimmed pork loin. In a medium bowl, combine 1/2 medium sliced onion, 1 tablespoon smoked paprika, 1 teaspoon pepper, 1/2 teaspoon coarse salt, 8 ounces barbecue sauce and 1/2 cup water; mix well. Spoon over pork. Cook on low 8 to 9 hours. Shred pork with a fork and serve on toasted POPPY SEED BUNS. Add COLESLAW and PINTO BEANS. PEARS are dessert.

Plan

Save enough pulled pork and coleslaw for Wednesday.

Shopping List

pork loin, onion, smoked paprika, pepper, coarse salt, barbecue sauce, poppy seed buns, coleslaw, canned pinto beans, pears.

Wednesday: Express

Tuesday’s PORK will be even better tonight served over split toasted CORNBREAD squares (from mix). Garnish with shredded CHEDDAR CHEESE. Alongside, add leftover COLESLAW. Enjoy PLUMS for dessert.

Shopping List

cornbread mix, shredded cheddar cheese, plums.

Thursday: Kids

Let the kids make their own PIZZA TOAST. Heat the oven to 350 degrees; line a rimmed baking pan with parchment paper. Place 6 slices bread on pan; divide and spread with 1 cup pizza sauce. Divide 2 cups shredded mozzarella and 1/2 cup mini pepperoni slices and top bread. Place pan in oven. Bake until cheese melts and pepperoni is slightly crisped. Garnish with shredded parmesan and chopped parsley. Serve with CARROT STICKS.

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

Shopping List

sliced bread, pizza sauce, shredded mozzarella, mini pepperoni slices, parmesan, fresh parsley, carrots, red or green seedless grapes.

Friday: Meatless

Enjoy the mild flavor of PASTA WITH CREAMY VEGETABLES for a no-meat meal. Serve with a SPINACH SALAD. Add canned Mandarin orange sections to the salad and some red onion rings, too. Serve with GARLIC BREAD. For dessert, fresh PINEAPPLE is good.

Shopping List

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

Saturday: Easy Entertaining

Invite guests for SCALLOPS WITH LEMON BUTTER SAUCE. Serve over RICE.

For a delicious side dish, make BAKED SPINACH AND ARTICHOKES: Heat oven to 350 degrees. Microwave 2 (10-ounce) packages frozen chopped spinach according to package directions; squeeze dry. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet on medium. Add 1/2 cup chopped green onions and tops and cook 3 minutes or until softened. Add 1 (10-ounce) can drained water-packed quartered artichokes, halved, 1 cup reduced-fat sour cream, 1/2 cup freshly grated parmesan cheese and the cooked spinach; mix well. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Top with additional parmesan. Bake 20 to 30 minutes or until bubbly; serve.

Add DINNER ROLLS to the meal. For dessert, buy FRUIT TARTS.

Shopping List

sea scallops, flour, coarse salt, pepper, olive oil, butter, lemon, parsley, rice, frozen chopped spinach, green onion, canned water-packed quartered artichokes, reduced-fat sour cream, parmesan cheese, cooking spray, dinner rolls, fruit tarts.

Sunday: Family

Plan ahead and serve SLOW-COOKER ROSEMARY CHICKEN, and you'll have more time with the family. Serve the complete meal with a SPINACH SALAD and CRUSTY BREAD. Make or buy BREAD PUDDING for dessert.

Plan

Save any leftover chicken for Wednesday.

Shopping List

red potatoes, carrots, onions, coarse salt, pepper, fresh rosemary, whole chicken, unsalted chicken broth, fresh spinach, crusty bread, bread pudding.

Monday: Meatless

TOMATO AND RED PEPPER SOUP is just right for a cold, wintry night.

Serve ULTIMATE GRILLED CHEESE SANDWICHES alongside: Spread 1 1/2 teaspoons mayonnaise on 8 (2-ounce) slices Italian bread. Heat a large nonstick skillet on medium. Place 2 bread slices, mayonnaise side down, in the pan. Top each with 2 American cheese slices and 1 bread slice, mayonnaise side up. Cook 3 minutes on each side or until golden. Repeat with remaining bread slices and cheese; serve warm.

Make a SUNSHINE SALAD by tossing orange sections with salad greens. Skip dessert tonight!

Shopping List

canned whole tomatoes, jar roasted red peppers, half-and-half, coarse salt, sugar, ground black pepper, garlic, fresh basil (if desired), mayonnaise, Italian bread, American cheese, oranges, salad greens.

Tuesday: Budget

My mother knew a thing or two about stretching the food budget, so STUFFED PEPPERS were on the menu regularly; we still enjoy them. Heat oven to 350 degrees. Cut 4 green bell peppers in half lengthwise; remove seeds. Cover and microwave peppers, cut side down, for 4 minutes on high (100 percent power) in a shallow baking dish; drain and turn cut side up. Meanwhile, in a medium bowl, combine 1/2 pound lean ground beef, 1/2 pound ground turkey breast, 1/2 large chopped onion, 1 cup cooked rice, 2 tablespoons ketchup, 1/2 teaspoon dried oregano, 1/2 teaspoon coarse salt and 1/2 teaspoon black pepper; mix well. Divide and spoon into pepper halves. In a small bowl, combine 1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano, 1 tablespoon ketchup and 1/2 teaspoon dried oregano. Spoon over peppers. Cover tightly with foil. Bake 35 minutes. Remove cover and continue to bake 10 more minutes or until temperature of meat reaches 165 degrees. Place on platter and spoon juices over top.

Serve with BAKED POTATOES and a LETTUCE WEDGE SALAD for a real comfort meal. Add WHOLE-GRAIN ROLLS. PEARS are an easy dessert.

Plan

Bake 2 extra potatoes for Wednesday.

Shopping List

green bell peppers, lean ground beef, ground turkey breast, onion, rice, ketchup, dried oregano, coarse salt, black pepper, canned diced tomatoes with basil, garlic and oregano, potatoes to bake, lettuce, whole-grain rolls, pears.

Wednesday: Heat and Eat

CORN AND POTATO CHOWDER is great for another cold night. Microwave 1 medium chopped onion 4 minutes on high (100 percent power); drain. In a large saucepan, combine leftover chopped chicken, 1 (15-ounce) can cream-style corn, the cooked onion, 2 cubed (leftover) baked potatoes, 2/3 cup water and 4 teaspoons chicken-flavor instant bouillon; bring to a boil. Reduce heat to medium-low and add 3 cups 1 percent milk and 1 tablespoon butter. In a small bowl, whisk together 1/2 cup 1 percent milk and 1/4 cup flour until smooth. Add to chowder; cook and stir 5 minutes until bubbly and thickened.

Serve with a deli CARROT SALAD and BREAD STICKS. STRAWBERRY ICE CREAM is dessert.

Plan

Save enough ice cream for Friday.

Shopping List

onion, canned cream-style corn, chicken-flavor instant bouillon, 1 percent milk, butter, flour, deli carrot salad, bread sticks, strawberry ice cream.

Thursday: Kids

Call the kids for TURKEY TROT SPAGHETTI. Cook 8 ounces spaghetti (break strands into 3 pieces) according to directions. In a large nonstick skillet, cook 1 pound ground turkey for 5 minutes or until no longer pink; drain. Stir in 2 (14-ounce) cans unsalted chicken broth, 1 (6-ounce) can tomato paste, 1/2 teaspoon coarse salt, 1/2 teaspoon dried oregano and 1/4 teaspoon pepper. Bring to a boil; add cooked spaghetti. Reduce heat and simmer for 2 minutes, stirring often, or until heated through.

Serve with CELERY BOATS: Cut ribs of celery into 2-inch pieces and stuff with pimento cheese. Add SOFT ROLLS. Have some CHUNKY APPLESAUCE for dessert.

Shopping List

spaghetti, ground turkey, unsalted chicken broth, tomato paste, coarse salt, dried oregano, pepper, celery, pimento cheese, soft rolls, chunky applesauce.

Friday: Express

NOT YOUR MOTHER'S BEEF POT PIE speaks for itself. Heat oven to 375 degrees. Spoon 1 (40-ounce) can beef stew into a 9-inch pie plate. Place 1 refrigerated pie crust (from a 15-ounce package) over stew. Press crust edges to pie plate and flute. Sprinkle with 1 tablespoon parmesan cheese. Cut 3 or 4 slits in crust to vent. Bake 35 to 40 minutes until crust is golden and stew is thoroughly heated.

Serve with a GREEN SALAD. Leftover ICE CREAM is an easy dessert.

Shopping List

canned beef stew, refrigerated pie crust, parmesan cheese, salad greens.

Saturday: Easy Entertaining

Invite your guests for LEMONY SCALLOPS. In a small bowl, combine 1/2 cup unsalted chicken broth, 1 tablespoon fresh lemon juice, 2 teaspoons cornstarch, 1 tablespoon lemon zest, 1/2 teaspoon dried basil and 1/4 teaspoon black pepper; set aside. In a medium nonstick skillet, heat 1 tablespoon olive oil to medium-high. Add 1 small red onion cut into thin wedges and 2 cloves minced garlic; cook 1 minute. Add 3/4 pound sea scallops (cut in half horizontally if large) and cook 4 minutes or until almost completely opaque. Add 1/2 pound fresh green beans (trimmed and cut into 2-inch pieces). Stir the broth mixture and add to skillet. Bring to a boil, stirring constantly. Reduce heat to medium-low; cover and simmer 4 minutes, or until beans are softened and scallops are cooked through.

Continue the scallop theme with SCALLOPED POTATOES, a BIBB LETTUCE SALAD and CRUSTY ROLLS. For dessert, make HOT FUDGE SUNDAES by spooning heated hot fudge sauce over vanilla ice cream.

Shopping List

unsalted chicken broth, lemon, cornstarch, dried basil, black pepper, olive oil, red onion, garlic, sea scallops, fresh green beans, cooking spray, butter, onions, flour, 1 percent milk, fresh parsley, coarse salt, white pepper, potatoes, Romano or parmesan cheese, bibb lettuce, crusty rolls, hot fudge sauce, vanilla ice cream.