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 on medium heat, warm 1 1/2 tablespoons canola oil. Add 1 1/2 pounds fresh broccoli florets, 1 1/2 tablespoons minced garlic and 1 teaspoon pepper; cook for 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 (or another flavor) couscous; bring to a boil. Remove from heat; stir in couscous and cover. Let stand 7 minutes. Sprinkle with 1/2 cup quartered Kalamata olives. Buy BREAD PUDDING for dessert.

Tip

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 on medium heat, warm 1 1/2 tablespoons canola oil. Add 1 1/2 pounds fresh broccoli florets, 1 1/2 tablespoons minced garlic and 1 teaspoon pepper; cook for 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 (or another flavor) couscous; bring to a boil. Remove from heat; stir in couscous and cover. Let stand 7 minutes. Sprinkle with 1/2 cup quartered Kalamata olives. 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, packaged wild mushroom (or another flavor) couscous, Kalamata olives, bread pudding.

Monday: Heat and Eat

Make STUFFED PITAS from Sunday's leftovers: Chop leftover lamb and combine with the leftover market salad. Moisten with a little plain yogurt. Line whole-grain pitas with lettuce leaves, fill with lamb mixture and serve.

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 chopped fresh mint and 3 tablespoons golden raisins; mix well. Spoon over cucumbers and toss to coat; serve.

Warm the leftover BREAD 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 BLACK BEAN SOUP was on the menu: In a large saucepan on medium low heat, combine 2 (15-ounce) cans reduced-sodium black beans with liquid, 2 1/2 cups vegetable broth and 1 to 3 teaspoons minced canned chipotle chiles in adobo sauce; bring to a simmer. Cook 5 to 7 minutes or until beans begin to break down. Process half of soup in blender until smooth, about 1 minute. Return soup to pan and return to a brief simmer. Off heat, stir in 1/4 cup plain Greek yogurt and adjust consistency with additional hot broth as needed. Season with coarse salt and pepper to taste. Serve with lime wedges. (Adapted from “Beans and Grains,” America’s Test Kitchen, americastestkitchen.com.)

Pair the soup with GRILLED CHEESE SANDWICHES, and you have a quick and tasty no-meat dinner. Serve with a ROMAINE SALAD topped with sliced hard-boiled eggs. Enjoy PLUMS for dessert.

Shopping List

cans reduced-sodium black beans, vegetable broth, canned chipotle chiles in adobo sauce, plain Greek yogurt, coarse salt, pepper, limes, bread and cheese for sandwiches, romaine, eggs, plums.

Wednesday: Kids

Treat the kids to CHICKEN NUGGETS (from frozen) for an easy entree. Add some honey-mustard sauce on the side. Serve with OVEN FRIES (from frozen), PETITE GREEN PEAS (from frozen) and DINNER ROLLS.

For dessert, make KIWI MINT LEMONADE: In a medium pan, heat 1 cup water with 1/2 cup sugar on medium, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup packed mint leaves. Let stand 20 minutes to cool. Meanwhile, peel 3 kiwis; cut into chunks. Puree fruit in food processor or blender; pour into pitcher. Strain cooled syrup into pitcher; discard mint. Refrigerate until cold. When ready to serve, add juice from 2 or 3 lemons according to taste. Pour into glasses; top with sparkling water. Garnish each glass with a slice of kiwi.

Shopping List

frozen chicken nuggets, honey-mustard sauce, frozen oven fries, frozen petite green peas, dinner rolls, sugar, fresh mint, kiwis, lemons, sparkling water.

Thursday: Budget

To save on the grocery bill, we added FETTUCCINE WITH PEPPERS AND SAUSAGE to our list of favorites. Serve with a MIXED GREEN SALAD and GARLIC BREAD. For dessert, FRESH STRAWBERRIES are colorful.

Plan

Save enough strawberries for Friday.

Shopping List

fettuccine, hot or sweet Italian turkey (or other) sausage, red, yellow or orange bell peppers, onions, garlic, dry white wine, coarse salt, pepper, mixed greens, garlic bread, fresh strawberries.

Friday: Express

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

Plan

Save enough cake for Saturday.

Shopping List

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

Saturday: Easy Entertaining

Invite your guests for some melt-in-your-mouth Almond Crusted Pork With Mango Relish. Serve with RICE tossed with chopped fresh parsley, STEAMED FRESH SUGAR SNAP PEAS and a BAGUETTE. For dessert, top leftover ANGEL FOOD CAKE with sliced PEACHES and light whipped cream.

Shopping List

mangos, 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, fresh parsley, fresh sugar snap peas, baguette, peaches, 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 a 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 parts bone-in and skinless) in buttermilk. Drain excess liquid and dip in flour, shaking off excess. Place skin side down in an ungreased 15-by-10-inch rimmed baking pan. Coat both sides of chicken with cooking spray. Bake 45 to 50 minutes or until chicken is crisp and internal temperature reaches 165 degrees. Meanwhile, mix 1/2 cup barbecue sauce and 2 tablespoons honey. Five minutes before chicken is done, brush with sauce.

Make your own POTATO SALAD and buy deli COLESLAW as accompaniments. Add CORNBREAD (from mix). For dessert, enjoy a big bowl of FRESH STRAWBERRIES with light whipped cream.

Plan

Save enough chicken, potato salad, coleslaw and strawberries for Monday.

Shopping List

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

Monday: Heat and Eat

Planning a Memorial Day picnic today will be easy because most of the menu (leftover CHICKEN, POTATO SALAD and COLESLAW) is already made. Add CRUSTY ROLLS. Now all you have to do is show your spirit and use the leftover strawberries to make a VERY BERRY TRIFLE. Let’s celebrate!

Plan

Save enough trifle for Tuesday.

Shopping List

crusty rolls, blueberries, raspberries, confectioners’ sugar, vanilla extract, heavy cream, pure orange extract, reduced-fat sour cream, angel food cake.

Tuesday: Budget

This SPINACH-AND-ARTICHOKE CRAB SALAD uses imitation king crab, so you can have an elegant salad at a surprisingly low price: 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) can drained diced pimentos, 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-boiled eggs.

Serve with any BEAN SOUP and add a BAGUETTE. Leftover trifle is an easy dessert.

Shopping List

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

Wednesday: Meatless

Put INTERNATIONAL VEGETABLE SOUP on your favorites list. 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 reduced-sodium pinto beans, canned diced tomatoes with green peppers, celery and onion, frozen or canned no-salt-added 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 for 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 with any cheese spread). OATMEAL COOKIES work wonders for dessert.

Tip

The kids won't be able to resist SLOPPY JACQUES: In a large nonstick skillet, cook 1 pound lean ground beef for 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 with any cheese spread). OATMEAL COOKIES work wonders for dessert.

Shopping List

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

Saturday: Easy Entertaining

Your lucky guests will rave over your SCALLOPS IN PEANUT SAUCE. Serve the flavorful combination over SPAGHETTI. Add WHOLE-GRAIN ROLLS and these LEMON MINT SUGAR SNAP PEAS alongside: In a large skillet, melt 4 tablespoons butter on medium-high. Add 1 chopped leek (white and light green parts -- about 1 1/2 cups) and coarse salt and pepper to taste. Cook 3 to 4 minutes or until just softened. Add 1/4 cup white wine or unsalted chicken broth; boil 1 minute. Stir in 1 (15-ounce) package frozen stringless sugar snap peas. Reduce heat to medium-low and cook 5 to 7 minutes or until tender. Remove from heat. Transfer to serving dish; top with 1 tablespoon minced fresh mint and 1 tablespoon lemon zest.

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 for 2 minutes or just until sorbet becomes well-blended and smooth. Serve immediately or freeze.

Tip

Your lucky guests will rave over your SCALLOPS IN PEANUT SAUCE. Serve the flavorful combination over SPAGHETTI. Add WHOLE-GRAIN ROLLS and these LEMON MINT SUGAR SNAP PEAS alongside: In a large skillet, melt 4 tablespoons butter on medium-high. Add 1 chopped leek (white and light green parts -- about 1 1/2 cups) and coarse salt and pepper to taste. Cook 3 to 4 minutes or until just softened. Add 1/4 cup white wine or unsalted chicken broth; boil 1 minute. Stir in 1 (15-ounce) package frozen stringless sugar snap peas. Reduce heat to medium-low and cook 5 to 7 minutes or until tender. Remove from heat. Transfer to serving dish; top with 1 tablespoon minced fresh mint and 1 tablespoon lemon zest.

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 for 2 minutes or just until sorbet becomes well-blended and smooth. Serve immediately or freeze.

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, whole-grain rolls, butter, leek, coarse salt, pepper, white wine or unsalted chicken broth, frozen stringless sugar snap peas, fresh mint, lemon, any packaged frozen fruit pieces, sugar, unsweetened apple juice.

Sunday: Family

Keep it simple today and prepare your own ROAST TURKEY BREAST. Add canned whole-berry CRANBERRY SAUCE on the side. Serve with NEW POTATOES AND GREEN BEANS WITH DILL SAUCE. Add a ROMAINE SALAD and DINNER ROLLS. For dessert, make PEACH SHORTCAKES by spooning hazelnut spread, such as Nutella, on shortcake shells and covering with sliced peaches. Garnish with light whipped cream.

Plan

Save enough turkey, half the cranberry sauce, and enough peaches, hazelnut spread and shortcake shells for Monday.

Shopping List

turkey breast, canned whole-berry cranberry sauce, extra-large vegetable bouillon cube, flour, new potatoes, fresh green beans, pepper, fresh dill, lemon, romaine, dinner rolls, hazelnut spread, shortcake shells, peaches, light whipped cream.

Monday: Heat and Eat

Make simple TURKEY-CRANBERRY WRAPS for dinner tonight. Heat 6 large fat-free whole-grain tortillas according to directions. Mix together leftover cranberry sauce, 2 tablespoons spicy brown mustard and 1/2 teaspoon ground ginger. Spread evenly on one side of each tortilla. Top each one with leftover thinly sliced or chopped turkey breast, sliced green onions to taste, 2 tablespoons toasted pecans and 1 cup shredded lettuce.

Roll and serve with PLANTAIN CHIPS. Add PICKLES, OLIVES and CELERY STICKS to munch on. Dessert is leftover SHORTCAKES.

Shopping List

large fat-free whole-grain tortillas, spicy brown mustard, ground ginger, green onions, pecans, lettuce, plantain chips, pickles, olives, celery.

Tuesday: Budget

Save some money tonight and prepare BEEF, BEAN AND CORN QUESADILLAS. Serve with GUACAMOLE and COLESLAW. PEARS are your dessert.

Plan

Save enough coleslaw for Wednesday.

Shopping List

lean ground beef, coarse salt, pepper, salsa, canned reduced-sodium black beans, frozen corn, flour tortillas, shredded reduced-fat Mexican-blend cheese, avocados for guacamole, coleslaw, pears.

Wednesday: Meatless

You’ll be glad you made SPAGHETTI WITH ARUGULA PESTO for dinner tonight. Cook 12 ounces whole-grain spaghetti according to directions; reserve 1/2 cup cooking water. Meanwhile, with the motor running, drop 2 medium peeled cloves garlic in a food processor fitted with the metal blade; process until minced. Stop the machine and add 1/2 cup toasted pine nuts and 4 cups arugula; process until finely minced. With motor running, add 5 tablespoons extra-virgin olive oil in a thin stream. Scrape down sides of bowl. Add 2 tablespoons fresh lemon juice and freshly ground pepper. Toss with spaghetti; add enough reserved pasta liquid to make the pasta a little saucy. Divide among pasta bowls; garnish with 2 cored, seeded and diced plum tomatoes.

Add a SPINACH SALAD WITH HARD-BOILED EGG WEDGES and ITALIAN BREAD. Enjoy FRESH STRAWBERRIES for dessert.

Plan

Buy enough strawberries for Thursday.

Shopping List

whole-grain spaghetti, garlic, pine nuts, arugula, extra-virgin olive oil, lemon, pepper, plum tomatoes, fresh spinach, eggs, Italian bread, fresh strawberries.

Thursday: Express

Make it quick tonight with PIEROGIES PICANTE. In a large pan, heat 1 (17-ounce) package frozen potato-and-onion pierogies in boiling water for 5 minutes or until they float; drain. Meanwhile, in a medium skillet combine 1 (15-ounce) can chili with beans and 1 cup salsa or picante sauce. Cook and stir on medium-high for 4 minutes or until bubbly. Stir in 1 cup frozen corn; reduce heat to medium. Cook and stir 7 minutes or until hot. Spoon chili sauce over hot pierogies; sprinkle with 1 cup shredded 50% reduced-fat sharp cheddar cheese.

Serve with a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. Make instant LEMON PUDDING with 1% milk for dessert. Top with leftover STRAWBERRIES.

Shopping List

frozen potato-and-onion pierogies, canned reduced-fat chili with beans, salsa or picante sauce, frozen corn, shredded 50% reduced-fat sharp cheddar cheese, packaged green salad, whole-grain rolls, instant lemon pudding mix, 1% milk.

Friday: Kids

Let the kids pick their favorite bought PIZZA for tonight. Dip raw BABY CARROTS and CELERY STICKS into light ranch dressing as an accompaniment. PLUMS are your dessert.

Shopping List

bought pizza, baby carrots, celery, light ranch dressing, plums.

Saturday: Easy Entertaining

Invite guests for BAKED TILAPIA FLORENTINE. Heat oven to 375 degrees. Place 4 (4- to 6-ounce) tilapia fillets in a shallow baking dish. Spread 1 (10-ounce) package frozen creamed spinach (thawed) on the fillets; sprinkle with 2 tablespoons seasoned breadcrumbs and 2 tablespoons freshly grated Parmesan cheese. Bake 20 to 25 minutes or until fish is opaque throughout.

Serve with GREEK RICE-STUFFED TOMATOES. Add a BOSTON LETTUCE SALAD and SOURDOUGH BREAD. For dessert, spoon fat-free HOT FUDGE SAUCE over ORANGE SHERBET.

Tip

Invite guests for BAKED TILAPIA FLORENTINE. Heat oven to 375 degrees. Place 4 (4- to 6-ounce) tilapia fillets in a shallow baking dish. Spread 1 (10-ounce) package frozen creamed spinach (thawed) on the fillets; sprinkle with 2 tablespoons seasoned breadcrumbs and 2 tablespoons freshly grated Parmesan cheese. Bake 20 to 25 minutes or until fish is opaque throughout.

Serve with GREEK RICE-STUFFED TOMATOES. Add a BOSTON LETTUCE SALAD and SOURDOUGH BREAD. For dessert, spoon fat-free HOT FUDGE SAUCE over ORANGE SHERBET.

Shopping List

tilapia fillets, packaged frozen creamed spinach, seasoned breadcrumbs, Parmesan cheese, tomatoes, rice, red onion, Greek feta cheese, fresh parsley, coarse salt, olive oil, Boston lettuce, sourdough bread, hot fudge sauce, orange sherbet.