Sunday: Family

Fire up the grill today for your own GRILLED CHICKEN BREASTS (boneless skinless halves) and use your favorite spice rub to boost the flavor.

Serve with WASABI SWEET POTATO FRIES: Heat oven to 400 degrees. Cut 2 pounds peeled sweet potatoes into thick "fingers" and place on a large roasting pan. Whisk 1 to 2 tablespoons olive oil and 1/4 to 1/2 teaspoon wasabi paste together. Drizzle it over potatoes; toss together using your hand. Sprinkle evenly with coarse salt; roast 20 to 25 minutes or until crisp and golden. Sprinkle with chopped fresh parsley; serve. (Adapted from "Virtually Vegan," Heather Whinney, Nourish magazine.)

Add ROASTED FRESH ASPARAGUS and DINNER ROLLS to your meal. Serve these easy FRUIT TARTS for dessert.

Tip

To make wasabi paste: Combine 1 tablespoon wasabi powder with 2 to 3 teaspoons water.

Plan

Grill some extra plain chicken (without rub) for Monday and save enough tarts for Tuesday.

Shopping List

boneless skinless chicken breast halves, spice rub, sweet potatoes, olive oil, wasabi paste, coarse salt, fresh parsley, fresh asparagus, dinner rolls, refrigerated piecrusts, fresh fruit (such as blueberries, raspberries or strawberries), strawberry glaze, light whipped cream.

Monday: Heat and Eat

COBB SALAD makes good use of leftover chicken. In a large bowl, toss 12 cups torn romaine with 1/3 cup reduced-fat blue cheese dressing; divide among 4 dinner plates. Divide and arrange 2 cups leftover diced cooked chicken, 2 slices cooked and crumbled bacon and 3 seeded and chopped medium tomatoes among the plates. Top each salad with 1 to 2 tablespoons more blue cheese dressing. Add POPPY SEED MUFFINS. KIWI HALVES are your dessert.

Tip

To make your own reduced-fat blue cheese dressing: Whisk together 1/4 cup crumbled blue cheese, 2 tablespoons reduced-fat sour cream and 2 tablespoons low-fat mayonnaise. Stir in 1/4 cup buttermilk, 1 tablespoon white-wine vinegar, 1 tablespoon chopped fresh parsley and 1 tablespoon sliced green onion. Season with coarse salt and pepper to taste.

Shopping List

romaine, reduced-fat blue cheese dressing, bacon, tomatoes, poppy seed muffins, kiwi.

Tuesday: Meatless

FUSILLI VEGETABLE TOSS makes an easy no-meat meal. Add a SPINACH SALAD with hard-cooked egg wedges. Serve with GARLIC BREAD on the side. For dessert, warm the leftover TARTS.

Shopping List

fusilli (twist pasta), fresh broccoli, carrots, canned water-packed quartered artichokes, grape tomatoes, green onions, dried oregano, dried basil, Italian dressing with parmesan, feta cheese, fresh spinach, eggs, garlic bread.

Wednesday: Budget

Put extra pennies in your pocket when you serve BEANY SLOPPY JOES. In a large skillet, combine 1 (15-ounce) can rinsed and drained black-eyed peas, 1 (15-ounce) can rinsed reduced-sodium kidney beans, 1 1/2 cups marinara sauce, 1/2 cup frozen cut green beans, 1/2 cup chopped green bell pepper, 1 tablespoon Worcestershire sauce, 2 teaspoons red wine vinegar and 1 1/2 teaspoons chili powder; mix well. Bring to a boil on medium-high. Reduce heat to low, partially cover and simmer 12 minutes or until peppers are tender. Spoon onto toasted whole-grain hamburger buns. Accompany the sandwiches with frozen HASH-BROWNED POTATOES and a MIXED GREEN SALAD. For dessert, PEACHES are the answer.

Shopping List

canned black-eyed peas, canned reduced-sodium kidney beans, marinara sauce, frozen cut green beans, green bell pepper, Worcestershire sauce, red wine vinegar, chili powder, whole-grain hamburger buns, frozen hash-browned potatoes, mixed greens, peaches.

Thursday: Kids

The kids will show up early for SPAGHETTI AND MEATBALLS. Heat oven to 350 degrees. Combine 1 pound 95 percent lean ground beef, 1/2 cup soft bread crumbs, 1 egg, 1/4 teaspoon onion powder, 1 clove minced garlic, 1/2 teaspoon coarse salt and 1/8 teaspoon pepper; mix lightly but thoroughly. Shape into 12 (2-inch) meatballs. Place on rack in broiler pan. Bake 25 to 30 minutes or until internal temperature reaches 160 degrees. Combine the cooked meatballs and 1 (24- to 26-ounce) jar any red pasta sauce in a large saucepan; heat through, stirring occasionally. Serve over cooked spaghetti. Add a chopped LETTUCE SALAD and ITALIAN BREAD. Let the kids make refrigerated ready-to-bake BROWNIES for dessert.

Plan

Save enough brownies for Saturday.

Shopping List

95 percent lean ground beef, bread for crumbs, egg, onion powder, garlic, coarse salt, pepper, jar any red pasta sauce, spaghetti, lettuce, Italian bread, refrigerated ready-to-bake brownies.

Friday: Express

Make a quick PORK STIR-FRY tonight. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add 1 pound pork loin cut into 1/2-inch strips and cook 2 minutes or until cooked through. Add 1 (16-ounce) package any frozen stir-fry vegetable mixture and 1/2 cup stir-fry sauce. Continue to stir-fry 3 minutes or until mixture is hot. Serve over quick-cooking RICE. Add a ROMAINE SALAD and WHOLE-GRAIN ROLLS. Enjoy FRESH TROPICAL FRUITS for dessert.

Shopping List

canola oil, pork loin, frozen stir-fry vegetable mixture, stir-fry sauce, quick-cooking rice, romaine, whole-grain rolls, fresh tropical fruits.

Saturday: Easy Entertaining

What guest could resist ROASTED SALMON WITH LEMON AND DILL? Serve with ORZO tossed with freshly grated parmesan cheese and a BIBB LETTUCE SALAD.

For dessert, MARINATED STRAWBERRIES are close to perfect: Combine 4 cups halved fresh medium strawberries, 1 tablespoon light brown sugar and 1 tablespoon balsamic vinegar. Toss and let stand at room temperature for 30 minutes. Toss again before serving. Serve with leftover BROWNIES.

Shopping List

salmon fillets, lemon pepper seasoning, fresh dill, lemons, orzo, parmesan cheese, Bibb lettuce, fresh strawberries, light brown sugar, balsamic vinegar.

Sunday: Family

The family won't be able to resist GLAZED LAMB CHOPS today. Serve them with fresh GREEN BEANS and MEDITERRANEAN MARKET SALAD. In a large nonstick skillet, cook 1 1/2 pounds fresh broccoli florets, 1 1/2 tablespoons minced garlic and 1 teaspoon pepper in 1 1/2 tablespoons canola oil over medium heat 5 to 6 minutes or until broccoli is softened. Add 3 cups water and the seasoning packets from any 2 (6.5-ounce) packages wild mushroom couscous (or another flavor); bring to a boil. Remove from heat; stir in couscous and cover. Let stand 7 minutes. Sprinkle with 1/2 cup quartered kalamata olives. Add DINNER ROLLS. Buy BREAD PUDDING for dessert.

Plan

Save enough lamb, salad and bread pudding for Monday.

Shopping List

dry red wine, orange juice, garlic, shallots, fresh rosemary, dried oregano, olive oil, lamb rib chops, coarse salt, pepper, cooking spray, honey, green beans, fresh broccoli, canola oil, wild mushroom couscous (or another flavor), kalamata olives, dinner rolls, bread pudding.

Monday: Heat and Eat

Make STUFFED PITAS from Sunday's leftovers. Chop leftover lamb and combine with the leftover Mediterranean Market Salad. Mix with plain yogurt. Line whole-grain pitas with lettuce leaves and fill with lamb mixture.

To accompany the pitas, make this CUCUMBER SALAD: Peel, halve lengthwise, remove seeds and slice 2 medium cucumbers. Combine 1/2 cup plain yogurt, 1/2 teaspoon minced garlic, 1/2 teaspoon cumin, 1 tablespoon fresh chopped mint and 3 tablespoons golden raisins; mix well. Spoon over cucumbers and toss to coat. Warm the leftover PUDDING for dessert.

Shopping List

plain yogurt, whole-grain pitas, lettuce, cucumbers, garlic, cumin, fresh mint, golden raisins.

Tuesday: Meatless

There were no complaints at our house when LINGUINE WITH GOAT CHEESE AND TOMATOES arrived at the table. Cook 12 ounces linguine according to directions; drain. Meanwhile, toss 1 pound grape tomatoes (halved) with 1/2 teaspoon sugar and coarse salt to taste in a bowl to release the juices. Toss the cooked pasta with 1 (4- or 5-ounce) package crumbled goat cheese in a warmed serving bowl until the cheese is melted. Add the tomatoes and their juices, 2/3 cup sliced kalamata olives, 1/2 cup shredded fresh basil leaves, coarse salt and pepper to taste. Toss to mix and serve immediately. Serve with a ROMAINE SALAD topped with sliced hard-cooked eggs and ITALIAN BREAD. Enjoy PLUMS for dessert.

Shopping List

linguine, grape tomatoes, sugar, coarse salt, goat cheese, kalamata olives, fresh basil, pepper, romaine, eggs, Italian bread, plums.

Wednesday: Kids

Treat the kids to CHICKEN NUGGETS (from frozen) for an easy entree. Give them some HONEY MUSTARD SAUCE on the side.

Make your own OVEN FRIES: Heat oven to 425 degrees. Cut 1 1/2 pounds unpeeled potatoes into 1/2-inch wedges and toss with 1 tablespoon canola oil and 1/2 teaspoon coarse salt. Bake on a large foil-lined baking sheet coated with cooking spray about 30 minutes or until tender.

Serve with my favorite childhood vegetable, GREEN PEAS (from frozen), and add BREAD STICKS. For dessert, slice some KIWI.

Shopping List

frozen chicken nuggets, honey mustard sauce, potatoes, canola oil, coarse salt, cooking spray, frozen green peas, bread sticks, kiwi.

Thursday:

Friday: Express

Take it easy tonight and prepare VEGGIE BURGERS (from frozen). We always jazz them up with pepper jack cheese, lots of dill pickle slices, lettuce, tomatoes, low-fat mayonnaise and Dijon mustard. Serve on toasted whole-grain hamburger buns. Add BAKED VEGETABLE CHIPS. ANGEL FOOD CAKE with leftover STRAWBERRIES is dessert.

Plan

Save enough cake for Saturday.

Shopping List

frozen veggie burgers, pepper jack cheese, dill pickle slices, lettuce, tomatoes, low-fat mayonnaise, Dijon mustard, whole-grain hamburger buns, baked vegetable chips, angel food cake.

Saturday: Easy Entertaining

Invite your guests for this melt-in-your-mouth ALMOND-CRUSTED PORK WITH MANGO RELISH. Serve with RICE tossed with fresh chopped parsley, FRESH SUGAR SNAP PEAS and a BAGUETTE. For dessert, top leftover CAKE with warm CHOCOLATE SAUCE and LIGHT WHIPPED CREAM.

Shopping List

mangoes, red onion, red bell pepper, red wine vinegar, fresh mint, coarse salt, black pepper, almonds, brown sugar, cumin, ground coriander, cinnamon, pork tenderloins, extra-virgin olive oil, arugula, rice, parsley, fresh sugar snap peas, baguette, chocolate sauce, light whipped cream.

Sunday: Family

Treat the family to OVEN-FRIED BARBECUE CHICKEN. Heat oven to 400 degrees. Pour 1 1/2 cups buttermilk into large shallow dish. In a medium bowl, mix 1 1/2 cups flour, 1 teaspoon coarse salt and 1 teaspoon pepper. Dip 4 thighs, 4 legs and 3 breasts (all bone-in and skinless) in buttermilk and drain excess liquid, then dip in flour, shaking off excess. Coat both sides of chicken with cooking spray and place meaty side down in an ungreased 15-by-10-inch rimmed baking pan. Bake 40 to 45 minutes or until chicken is crisp and internal temperature is 165 degrees. Meanwhile, mix 1/2 cup barbecue sauce and 2 tablespoons honey. Five minutes before chicken is done, brush with sauce. Buy deli POTATO SALAD and COLESLAW as accompaniments. Add WHOLE-GRAIN ROLLS. For dessert, enjoy a big bowl of FRESH STRAWBERRIES with light whipped cream.

Tip

If chicken breasts are large, cut into halves or thirds.

Plan

Save enough chicken, potato salad and coleslaw for Monday.

Shopping List

buttermilk, flour, coarse salt, pepper, bone-in skinless chicken thighs, legs and breasts, cooking spray, barbecue sauce, honey, deli potato salad, deli coleslaw, whole-grain rolls, fresh strawberries, light whipped cream.

Monday: Heat and Eat

Planning a Memorial Day picnic today will be easy because the leftover CHICKEN, POTATO SALAD and COLESLAW are all ready. Add DEVILED EGGS, PICKLES and OLIVES along with CRUSTY ROLLS. Now all you have to do is show your spirit and make a LEMON YOGURT POUND CAKE. Let's celebrate!

Plan

Save enough cake for Tuesday.

Shopping List

deviled eggs, pickles, olives, crusty rolls, cooking spray, flour, granulated sugar, butter, lemons, eggs, regular table salt, baking soda, baking powder, plain Greek-style yogurt, powdered sugar.

Tuesday: Budget

This SPINACH AND ARTICHOKE CRAB SALAD uses imitation king crab, so you can have an elegant salad at a surprisingly low cost. In a large mixing bowl, combine 2 tablespoons sliced black olives and 1 (14-ounce) can quartered, water-packed artichokes. Break apart 1 (8-ounce) package refrigerated imitation king crab meat and add to bowl. Add 1 (2-ounce) jar drained diced pimientos, 2 teaspoons Dijon mustard, 1 cup refrigerated spinach dip, and coarse salt and pepper to taste. Gently mix until well-blended. Spoon onto a serving platter that has been covered with a bed of 4 to 6 cups fresh baby spinach. Garnish platter with 2 medium tomatoes cut into wedges and 4 quartered hard-cooked eggs. Serve with deli BEAN SOUP if you'd like, and add a BAGUETTE. Leftover CAKE is an easy dessert.

Shopping List

black olives, canned quartered, water-packed artichokes, refrigerated imitation king crab meat, jarred diced pimientos, Dijon mustard, refrigerated spinach dip, coarse salt, pepper, fresh baby spinach, tomatoes, eggs, deli bean soup if desired, baguette.

Wednesday: Meatless

Put INTERNATIONAL VEGETABLE SOUP on your list of favorites. Add a MIXED GREEN SALAD and serve the soup with CHEESE TOAST (shredded cheddar cheese melted on whole-grain toast). SLICED PEACHES are dessert.

Shopping List

canned reduced-sodium black beans, canned pinto beans, canned diced tomatoes with green peppers, celery and onion, frozen or canned corn, unsalted vegetable broth, red potatoes, frozen chopped onions, medium salsa, frozen green beans, mixed greens, shredded cheddar cheese, whole-grain bread, peaches.

Thursday: Express

Stop by the deli for TURKEY AND SWISS SANDWICHES ON WHOLE-GRAIN BREAD. Add a LETTUCE AND TOMATO SALAD and BAKED CHIPS. FRESH PINEAPPLE is your dessert.

Shopping List

deli turkey and Swiss sandwiches on whole-grain bread, lettuce, tomatoes, baked chips, fresh pineapple.

Friday: Kids

The kids won't be able to resist SLOPPY JACQUES. In a large nonstick skillet, cook 1 pound lean ground beef 5 or 6 minutes or until no longer pink; drain. Stir in 2 tablespoons flour; mix well. Add 1 (10 1/2-ounce) can condensed French onion soup. Cook and stir over medium heat until bubbly. Continue cooking and stirring 2 more minutes or until sauce thickens. Spoon onto toasted whole-grain hamburger buns. The kids will want OVEN FRIES (from frozen) with their sandwiches. Add STUFFED CELERY BOATS (celery sticks stuffed with any cheese spread). OATMEAL COOKIES work wonders for dessert.

Tip

Adults may want some spicy barbecue sauce on their sandwiches.

Shopping List

lean ground beef, flour, canned condensed French onion soup, whole-grain hamburger buns, frozen oven fries, celery, any cheese spread, oatmeal cookies, barbecue sauce (if desired).

Saturday: Easy Entertaining

Your lucky guests will rave over these SCALLOPS IN PEANUT SAUCE. Serve the flavorful combination over SPAGHETTI. Add a RED-TIPPED LETTUCE SALAD and WHOLE-GRAIN ROLLS. For a refreshing finale, try FRESH FRUIT SORBET. Place 2 1/2 cups (about 1 pound) any packaged frozen fruit pieces and 2 tablespoons sugar (or more to taste) into a food processor. Puree fruit by pulsing processor while gradually adding 1/4 cup unsweetened apple juice over 2 minutes or just until sorbet becomes well-blended, smooth and creamy. Freeze or serve immediately with CHOCOLATE WAFERS.

Tip

To serve sorbet that has been frozen, microwave on medium (50 percent power) 30 seconds at a time until it softens enough to serve.

Shopping List

shredded carrots, sea scallops, teriyaki sauce, reduced-fat creamy peanut butter, cornstarch, coriander, crushed red pepper, fresh snow peas, green onions, roasted peanuts, spaghetti, red-tipped lettuce, whole-grain rolls, any packaged frozen fruit pieces, sugar, unsweetened apple juice, chocolate wafers.