Sunday: Family

Treat the family with SIMPLE ASIAN BEEF SALAD. Serve it with ROASTED RED POTATOES and this BLISTERED OKRA: Heat oven to 425 degrees. Toss okra in a little canola oil and place in a single layer on a rimmed baking sheet. Sprinkle with some coarse salt. Roast until blistered, about 15 minutes, turning after 8 minutes. Arrange on a serving platter and sprinkle with more salt if desired. Add WHOLE-GRAIN BREAD. KEY LIME PIE is for dessert.

Plan

Save enough pie for Monday.

Shopping List

beef sirloin tip steaks, prepared Asian-style dressing, garlic, mixed greens, dry-roasted peanuts or wasabi green peas, red potatoes, fresh okra, canola oil, coarse salt, whole-grain bread, key lime pie.

Monday: Express

Buy any package of cooked, carved chicken (or prepare your own) and make CURRIED CHICKEN SALAD: Cut the chicken into bite-size pieces and mix with 1 1/2 cups fresh peach chunks, 1/2 cup sliced green onions, 1/2 cup golden raisins, 6 ounces plain low-fat yogurt, 1 tablespoon honey and 1 teaspoon curry powder. Top with toasted walnuts.

To serve, spoon onto a bed of MIXED GREENS. Add SLICED CUCUMBERS in cider vinegar and NAAN to the meal. Leftover PIE is dessert.

Plan

Prepare enough chicken salad for Tuesday.

Shopping List

packaged cooked carved chicken or other chicken, fresh peaches, green onions, golden raisins, plain low-fat yogurt, honey, curry powder, walnuts, mixed greens, cucumbers, cider vinegar, naan.

Tuesday: Heat and Eat

Use the leftover chicken salad for BAGELWICHES. For one serving: Spread bottom half of a thin whole-wheat bagel with low-fat mayonnaise and layer with lettuce, leftover chicken salad, 2 slices Swiss cheese, 2 slices tomato and 2 red bell pepper rings. Top with remaining bagel half.

Serve with VEGGIE CHIPS. Add CHICKEN NOODLE SOUP if desired. Enjoy FRESH PLUMS for dessert.

Shopping List

thin whole-wheat bagels, low-fat mayonnaise, lettuce, Swiss cheese, tomatoes, red bell peppers, veggie chips, chicken noodle soup, fresh plums.

Wednesday: Meatless

Change it up with LENTIL PASTA WITH NO-COOK TOMATO SAUCE. Serve with a LETTUCE WEDGE and GARLIC BREAD. Slice CANTALOUPE for dessert.

Tip

Change it up with LENTIL PASTA WITH NO-COOK TOMATO SAUCE. Serve with a LETTUCE WEDGE and GARLIC BREAD. Slice CANTALOUPE for dessert.

Plan

See NOTE with recipe.

Shopping List

tomatoes (heirloom or homegrown are best), garlic, fresh basil, extra-virgin olive oil, balsamic vinegar, coarse salt, pepper, Parmesan if desired, lentil pasta, lettuce, garlic bread, cantaloupe.

Thursday: Kids

Treat the kids to TEX-MEX CHICKEN FINGERS. Mix 1 1/2 cups finely crushed baked tortilla chips and 1 teaspoon cumin on waxed paper. Beat 1 egg in a shallow bowl with a fork until frothy. Cut 8 chicken tenders (1 pound) in half lengthwise. Dip in egg, then tortilla chip coating. Heat 1 1/2 tablespoons canola oil in a large nonstick skillet on medium-high. Add chicken; cook, turning as needed, 4 minutes or until golden and cooked through. Meanwhile, make dipping sauce by mixing 3/4 cup taco sauce, 1/4 cup reduced-fat sour cream and 2 tablespoons chopped fresh cilantro; serve with chicken.

Add MEXICAN RICE (from mix), SLICED AVOCADOS and a ROMAINE SALAD. Try some FRESH PEACHES for dessert.

Shopping List

baked tortilla chips, cumin, egg, chicken tenders, canola oil, taco sauce, reduced-fat sour cream, fresh cilantro, Mexican rice mix, avocados, romaine, fresh peaches.

Friday: Budget

Keep the cost down with your own BROILED CATFISH. Top the fish with MELTED SWISS AND MUSHROOM TOPPER: Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add 8 ounces sliced white button mushrooms, 8 ounces sliced cremini mushrooms, 1 medium chopped onion, 3/4 teaspoon fresh thyme leaves and 3/4 teaspoon pepper. Cook, stirring frequently, 6 to 8 minutes or until lightly browned and moisture evaporates. Transfer to a medium bowl; stir in 1 cup coarsely shredded Swiss or Emmentaler cheese and 1/4 cup pitted sliced Kalamata olives. Season to taste with coarse salt. Serve over catfish.

Add a MIXED GREEN SALAD, CORN ON THE COB and CORNBREAD (from mix). Fresh FIGS are your dessert.

Shopping List

catfish to broil, canola oil, white button mushrooms, cremini mushrooms, onion, fresh thyme, pepper, Swiss or Emmentaler cheese, Kalamata olives, coarse salt, mixed greens, corn on the cob, cornbread mix, fresh figs.

Saturday: Easy Entertaining

Take your guests to the tropics for FIERY ISLAND PINEAPPLE PORK CHOPS for dinner. Serve with RICE, steamed FRESH ZUCCHINI, a BIBB LETTUCE SALAD and a BAGUETTE. For dessert, spoon FRESH BLACKBERRIES over a little VANILLA ICE CREAM.

Shopping List

boneless pork chops, Jamaican jerk seasoning, hot pepper jelly, pineapple juice, fresh ginger, fresh pineapple rings, rice, fresh zucchini, bibb lettuce, baguette, fresh blackberries, vanilla ice cream.

Sunday: Family

Prepare your own boneless LEG OF LAMB for family day. Serve with BAKED DIJON POTATO WEDGES: Heat oven to 400 degrees. Cut 4 medium red potatoes into wedges. In a medium bowl, combine 2 tablespoons Dijon mustard, 1 1/2 teaspoons paprika, 1 teaspoon cumin and 1/2 teaspoon garlic powder; mix well. Add potatoes to bowl; toss to coat. Spread potatoes in a single layer on baking sheet covered with nonstick foil. Bake 15 minutes; turn potatoes. Bake 10 to 15 more minutes or until tender.

Add fresh GREEN BEANS, a SPINACH SALAD and SOURDOUGH BREAD. Fresh STRAWBERRIES topped with whipped cream is dessert.

Plan

Save enough lamb, green beans and strawberries for Monday.

Shopping List

boneless leg of lamb, red potatoes, Dijon mustard, paprika, cumin, garlic powder, fresh green beans, fresh spinach, sourdough bread, fresh strawberries, whipped cream.

Monday: Heat and Eat

LAMB, GREEN BEANS AND GNOCCHI makes good use of leftovers. Cook gnocchi according to package directions; drain and set aside. In same pot, heat a little canola oil. Add minced garlic to taste and cook until golden. Add chopped leftover cooked lamb, leftover green beans and gnocchi; toss to coat and heat through.

Serve with MIXED GREENS and GARLIC BREAD. Leftover STRAWBERRIES sprinkled with chia seeds are your dessert.

Shopping List

gnocchi, canola oil, garlic, mixed greens, garlic bread, chia seeds.

Tuesday: Meatless

Skip meat for TEX-MEX LAYERED BEAN SALAD: In a 3 1/2-cup straight-sided salad bowl, layer salad as follows: 1 seeded and chopped large red or yellow bell pepper, 1 cup chopped red onion, 1 (16-ounce) bag salad mix (iceberg lettuce, carrots and cabbage, or make your own mixture), 1 cup shredded Mexican-blend cheese, 2 (15-ounce) cans drained three-bean salad. Set aside. Mix together 1/2 cup low-fat mayonnaise, 1/2 cup reduced-fat sour cream and 2 tablespoons finely chopped chipotle peppers in adobo sauce. Spread mayonnaise mixture over top of salad. Cover and refrigerate 1 to 8 hours. Just before serving, sprinkle with 1/2 cup crumbled tortilla chips and 1 small sliced avocado. Toss and serve.

Add CRUSTY ROLLS. Fresh NECTARINES are always a welcome dessert.

Shopping List

red or yellow bell pepper, red onion, bag lettuce, carrots and cabbage salad mix, shredded Mexican-blend cheese, canned three-bean salad, low-fat mayonnaise, reduced-fat sour cream, chipotle peppers in adobo sauce, tortilla chips, avocado, crusty rolls, nectarines.

Wednesday: Express

Turn an ordinary deli roast chicken into ROTISSERIE CHICKEN WITH APRICOT GLAZE: Heat oven to 350 degrees. Heat 1 tablespoon olive oil in a small pan on medium-high; add 2 thinly sliced shallots and cook 3 to 5 minutes or until softened. Stir in 1/2 cup apricot preserves, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce and 1/4 teaspoon Creole seasoning. Reduce heat to low and cook 5 minutes or until heated. Brush glaze over 1 (2- to 4-pound) deli roast chicken. Place chicken on rack of nonstick foil-lined roasting pan. Bake 15 minutes.

Serve with POTATOES O'BRIEN (from frozen), a packaged GREEN SALAD and BISCUITS. Enjoy fresh TROPICAL FRUIT for dessert.

Shopping List

olive oil, shallots, apricot preserves, lemon, hot sauce, Creole seasoning, plain deli roast chicken, frozen potatoes O'Brien, packaged green salad, biscuits, fresh tropical fruit.

Thursday: Budget

Economical meals are always welcome at our table, and SLOW-COOKER PORK POSOLE is packed with flavor and easy on the budget. Serve it with a LETTUCE WEDGE and WHOLE-GRAIN ROLLS. Fresh BLUEBERRIES topped with light whipped cream are good for dessert.

Shopping List

boneless pork butt roast, coarse salt, pepper, canola oil, onion, garlic, chili powder, dried oregano, canned reduced-sodium white or yellow hominy, reduced-sodium chicken broth, no-salt-added diced tomatoes, lettuce, whole-grain rolls, fresh blueberries, light whipped cream.

Friday: Kids

No kid will be able to resist SOFT AND CRUNCHY TACOS. Serve them with CORN ON THE COB. How about fresh PEACHES for dessert, sprinkled with toasted coconut?

Shopping List

taco shells, fajita-size whole-wheat flour tortillas, shredded 50% light cheddar cheese, lean ground beef, reduced-sodium or regular taco seasoning, romaine, taco sauce, corn on the cob, fresh peaches, coconut.

Saturday: Easy Entertaining

Serve your guests WARM GREEK SHRIMP SALAD for a summertime treat. Add COUSCOUS. Start the meal with your GAZPACHO. For dessert, pair CHOCOLATE WAFER COOKIES with FRESH RASPBERRIES.

Shopping List

packaged baby spinach leaves, red onion, red bell pepper, uncooked shrimp, Greek oil-and-vinegar dressing or another vinaigrette, kalamata olives, lemon, crumbled Greek feta cheese, couscous, ingredients for your gazpacho, chocolate wafer cookies, fresh raspberries.

Sunday: Family

Prepare a BAKED TURKEY BREAST according to package directions. Pair it with COUNTRYSIDE WHITE BEANS AND ARTICHOKES. Add a GREEN SALAD topped with pistachios. Buy a CHOCOLATE LAYER CAKE for dessert.

Plan

Save enough turkey and cake for Monday.

Shopping List

turkey breast to bake, canned reduced-sodium cannellini beans, canned quartered artichokes, whole black olives, unsalted chicken broth, oil-packed sun-dried tomatoes, Dijon mustard, dried marjoram, pepper, cooking spray, unseasoned breadcrumbs, extra-virgin olive oil, salad greens, pistachios, chocolate layer cake.

Monday: Heat and Eat

Use the leftovers for TURKEY ENCHILADAS WITH AVOCADO CORN SALAD: Heat oven to 400 degrees. Coat a 7-by-11-inch baking dish with cooking spray. Microwave 8 flour tortillas according to package directions until softened. Divide 2 cups shredded cooked turkey and 3/4 cup shredded Mexican-blend cheese among tortillas. Roll and place seam side down in dish. Pour 1 (10-ounce) can enchilada sauce over all; top with 1/4 cup more cheese. Bake 8 to 10 minutes or until hot. Meanwhile, combine 1 diced Hass avocado, 1 pint grape tomatoes (halved), 2 cups cooked fresh corn, 1 tablespoon fresh lime juice and coarse salt and pepper to taste; toss to mix. Serve salad with enchiladas.

Add a ROMAINE SALAD. Slice the leftover CAKE and serve with FRESH CHERRIES for dessert.

Shopping List

cooking spray, flour tortillas, shredded Mexican-blend cheese, enchilada sauce, Hass avocado, grape tomatoes, fresh corn, lime, coarse salt, pepper, romaine, fresh cherries.

Tuesday: Express

TORTELLINI WITH HAM AND PEAS is fast and easy: Cook 1 (9-ounce) package refrigerated mushroom (or another flavor) tortellini according to package directions; drain. Meanwhile, combine 3/4 cup sun-dried tomato Alfredo sauce, 1 cup cooked green peas and 1/2 cup diced ham; mix well. Pour over tortellini and toss to mix.

Serve with a packaged GREEN SALAD and GARLIC BREAD. Sliced CANTALOUPE is a refreshing dessert.

Shopping List

refrigerated mushroom (or another flavor) tortellini, sun-dried tomato Alfredo sauce, green peas, diced ham, packaged green salad, garlic bread, cantaloupe.

Wednesday: Meatless

For a flavor-packed, no-meat dinner, you'll like SEASONED BLACK BEANS. Serve them over BROWN RICE and garnish with plain yogurt. Serve with a MIXED GREEN SALAD with sliced AVOCADOS and some FLATBREAD. Try FRESH PLUMS for dessert.

Shopping List

onion, green bell pepper, olive oil, garlic, zucchini, tomatoes, dried or fresh tarragon, dried or fresh oregano, dried or fresh basil, coarse salt, black pepper, canned reduced-sodium black beans, brown rice, plain yogurt, mixed greens, avocados, flatbread, fresh plums.

Thursday: Kids

MANGO QUESADILLAS are good for a kid dinner and an easy way to encourage them to eat more fruit. Heat a large nonstick skillet on medium. Coat one side of 6 (8-inch) flour tortillas with cooking spray. Place one tortilla uncoated side down in skillet. Heat 15 seconds or until heated through. Flip tortilla; reduce heat to low. Top with 1/4 cup shredded 50% light cheddar cheese, 2 teaspoons finely chopped onion and 1/3 cup chopped mango, leaving a 1/2-inch margin around edges. Sprinkle top with a pinch of ground cumin and a pinch of chili powder. When the cheese has melted, flip one half of the tortilla over other half. Remove from skillet; cut into wedges and garnish with more chopped mango. Repeat with remaining tortillas.

On the side, add CARROT STICKS to munch on. Make CHOCOLATE PUDDING with 1% milk for dessert.

Shopping List

flour tortillas, cooking spray, shredded 50% light cheddar cheese, onion, mango, cumin, chili powder, carrot sticks, chocolate pudding mix, 1% milk.

Friday: Budget

You won't put too much strain on the budget with SPICY PEANUT SAUCE OVER PASTA SHELLS for dinner. In a large bowl, combine 1 1/2 cups peanut (or satay) sauce, 2 cups shredded cooked chicken, 1 cup shredded carrots, 3 sliced green onions and 1/2 seedless cucumber (chopped). Toss to mix. Rinse 8 ounces freshly cooked small pasta shells; drain. Add to bowl; toss to mix. Sprinkle with chopped peanuts if desired.

Serve with a LETTUCE WEDGE and WHOLE-GRAIN ROLLS. WATERMELON SLICES are a hydrating dessert.

Shopping List

peanut or satay sauce, cooked chicken, carrots, green onions, seedless cucumber, small pasta shells, peanuts if desired, lettuce, whole-grain rolls, watermelon.

Saturday: Easy Entertaining

We always say yes when friends invite us for GRILLED BURGERS on SESAME SEED BUNS. (Choose lean ground beef.) Top the cookout classics with cheese, lettuce, tomatoes, mustard, low-fat mayonnaise and pickles. Serve with HUSK-GRILLED CORN and COLESLAW. What's more appropriate for dessert with this meal than your own PEACH COBBLER topped with a dab of VANILLA ICE CREAM?

Shopping List

lean ground beef, sesame seed buns, cheese, lettuce, tomatoes, mustard, low-fat mayonnaise, pickles, corn on the cob with husks, unsalted butter, pepper, coleslaw, ingredients for peach cobbler, vanilla ice cream.