Sunday: Family

Fire up the grill today for your own GRILLED CHICKEN BREASTS and use your favorite spice rub to boost the flavor. Serve with HERB-ROASTED POTATOES: Heat oven to 425 degrees. Cut 2 pounds medium new potatoes into 1/2-inch wedges; place in large bowl. Pour 2 tablespoons olive oil over potatoes; toss. In a small bowl, blend 2 cloves pressed garlic, 1 teaspoon coarse salt, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano and 1/4 teaspoon cayenne pepper; sprinkle over potatoes and toss to coat. Spread potatoes evenly on a foil-lined, rimmed shallow baking pan coated with cooking spray. Bake 25 to 30 minutes or until tender.

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

Plan

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

Shopping List

boneless skinless chicken breast halves to grill, spice rub, new potatoes, olive oil, garlic, coarse salt, cumin, paprika, dried oregano, cayenne pepper, cooking spray, fresh asparagus, dinner rolls, refrigerated pie crusts, fresh berries, 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 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.

Serve immediately with any BEAN SOUP and CRACKERS. Leftover TARTS are your dessert.

Tip

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 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.

Serve immediately with any BEAN SOUP and CRACKERS. Leftover TARTS are your dessert.

Shopping List

romaine, reduced-fat blue cheese dressing (or ingredients if making your own), bacon, tomatoes, any bean soup, crackers.

Tuesday: Meatless

FUSILLI VEGETABLE TOSS makes an easy no-meat meal. Add a SPINACH SALAD with hard-boiled egg wedges on the side. Serve with GARLIC BREAD. For dessert, halve some KIWIS and dig in!

Shopping List

fusilli pasta, fresh broccoli, shredded carrots, canned water-packed quartered artichoke hearts, grape tomatoes, green onions, dried oregano, dried basil, Italian Parmesan dressing, Parmesan cheese, fresh spinach, eggs, garlic bread, kiwis.

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 and drained 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 HASH BROWNS (from frozen) and a MIXED GREEN SALAD. For dessert, PEACHES are the answer.

Shopping List

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

Thursday: Kids

The kids will be home early for SPAGHETTI AND MEATBALLS. Heat oven to 350 degrees. Combine 1 pound 95% lean ground beef, 1/2 cup soft breadcrumbs, 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. Meanwhile, cook 8 ounces spaghetti according to package directions; drain. 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 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% lean ground beef, bread for crumbs, egg, onion powder, garlic, coarse salt, pepper, spaghetti, jar any red pasta sauce, 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 a 1-pound pork loin cut into 1/2-inch-by-1/2-inch strips and cook 2 minutes or until cooked through. Add 1 (16-ounce) package any frozen vegetable stir-fry mixture and 1/2 cup stir-fry sauce. Continue to stir-fry 3 minutes or until mixture is hot.

Serve it over quick-cooking RICE. Add a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. Enjoy TROPICAL FRESH FRUITS for dessert.

Shopping List

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

Saturday: Easy Entertaining

What guest could resist BAKED SNAPPER WITH TOMATO-ORANGE SAUCE? Serve with COUSCOUS 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 before serving. Serve with leftover BROWNIES.

Shopping List

red tomatoes, yellow tomatoes, onion, dry white wine, orange, garlic, red snapper fillets (or grouper or other firm white fish), coarse salt, pepper, olive oil cooking spray, couscous, 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 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.