Sunday: Family

Prepare your own LEG OF LAMB for the family. On the side, serve LEMON COUSCOUS. Cook 1 1/2 cups couscous according to package directions; fluff with a fork. Stir in 1 tablespoon grated lemon zest (yellow part only) and 1/4 cup chopped fresh parsley. Add steamed fresh ZUCCHINI and DINNER ROLLS to your meal. For dessert, make PEACH SHORTCAKE by layering sliced angel food cake with sliced fresh peaches and vanilla ice cream.

Plan

Save enough lamb and peaches for Monday. Save enough ice cream for Wednesday and Saturday. Prepare Monday's gazpacho if time permits.

Shopping List

leg of lamb, couscous, lemon, parsley, fresh zucchini, dinner rolls, angel food cake, fresh peaches, vanilla ice cream.

Monday: Heat and Eat

No stove time will be needed tonight for LAMB SANDWICHES. Spread focaccia with a thin layer of low-fat mayonnaise. Top with sliced lamb, roasted red peppers (from jar), crumbled reduced-fat feta cheese and a red-tipped lettuce leaf.

Serve with this WHITE GAZPACHO: In a blender, combine 2 medium peeled, seeded cucumbers (cut into chunks), 1 cup unsalted chicken broth, 1 1/2 tablespoons white wine vinegar, 1/8 teaspoon coarse salt, 1 (16-ounce) container fat-free sour cream and 1 crushed garlic clove. Pulse 3 or 4 times or until coarsely chopped. Chill 3 hours or more. Ladle soup into bowls and top with chopped tomatoes and chopped green onions. Dessert is leftover PEACHES topped with light whipped cream.

Shopping List

focaccia, low-fat mayonnaise, jar roasted red peppers, crumbled reduced-fat feta cheese, red-tipped lettuce, cucumbers, unsalted chicken broth, white wine vinegar, coarse salt, fat-free sour cream, garlic, tomatoes, green onions, light whipped cream.

Tuesday: Express

Tonight's CHILI WITH GREEN SALSA is quick, and it hit the spot at our house. Serve it with deli COLESLAW and WHOLE-GRAIN ROLLS. Enjoy FRESH PLUMS for dessert.

Shopping List

canola oil, chicken breast tenders, canned white beans, mild or medium green salsa, fresh cilantro, unsalted chicken broth, grape tomatoes, deli coleslaw, whole-grain rolls, fresh plums.

Wednesday: Budget

Keep food costs down and serve SPAGHETTI WITH BROCCOLI. Boil 1 pound fresh broccoli florets 2 to 3 minutes or until tender; set aside. Meanwhile, in a Dutch oven, heat 1 tablespoon olive oil. Add 1 medium sliced onion; cook 5 minutes or until golden. Add 2 ounces sliced prosciutto (cut into strips); mix well. Add 4 1/4 cups water; bring to a boil. Stir in 12 ounces broken spaghetti; bring to a boil and cook 4 minutes. Turn off heat; add drained broccoli. Cover and let stand 3 minutes. Drain until preferred consistency. (Mixture will be soupy.) Ladle into bowls; top with freshly grated pecorino cheese to serve.

Add a MIXED GREEN SALAD and GARLIC BREAD on the side. Leftover VANILLA ICE CREAM is a quick dessert.

Shopping List

fresh broccoli, olive oil, onion, prosciutto, spaghetti, pecorino cheese, mixed greens, garlic bread.

Thursday: Kids

Watch your angels line up for QUESADILLAS: Combine 1 cup shredded reduced-fat cheddar cheese, 1/4 cup crumbled goat cheese, 1/4 cup chopped cilantro, 1/2 to 1 teaspoon chili powder and 1 (15-ounce) can rinsed reduced-sodium black beans. Spread 3/4 cup bean mixture over each of 4 (6-inch) whole-grain tortillas. Top each with another tortilla; press down lightly. In a nonstick skillet on medium-high, heat each quesadilla 2 minutes per side or until browned. Cut into wedges.

Serve with deli CARROT RAISIN SALAD. For dessert, make instant CHOCOLOTE PUDDING with 1% milk and stir in MINI MARSHMALLOWS.

Shopping List

shredded reduced-fat cheddar cheese, goat cheese, cilantro, chili powder, canned reduced-sodium black beans, whole-grain tortillas, deli carrot raisin salad, instant chocolate pudding mix, 1% milk, mini marshmallows.

Friday: Meatless

Try CHEESE-STUFFED CREPES for a no-meat adventure: Heat oven to 375 degrees. Spoon 1 cup (of 2 cups) red pasta sauce into bottom of a 9-by-13-inch baking dish. In a bowl, mix 4 cups low-fat ricotta cheese, 1/2 cup freshly grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Spoon half of mixture into center of 8 crepes. Roll; place crepes, seam side down, into prepared dish. Spread 1 cup pasta sauce over crepes. Cover dish loosely with foil and bake 20 minutes. Remove foil. Bake 5 more minutes or until bubbly.

Serve with a GREEN SALAD. Try FRESH APRICOTS and OATMEAL COOKIES for dessert.

Tip

Try CHEESE-STUFFED CREPES for a no-meat adventure: Heat oven to 375 degrees. Spoon 1 cup (of 2 cups) red pasta sauce into bottom of a 9-by-13-inch baking dish. In a bowl, mix 4 cups low-fat ricotta cheese, 1/2 cup freshly grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Spoon half of mixture into center of 8 crepes. Roll; place crepes, seam side down, into prepared dish. Spread 1 cup pasta sauce over crepes. Cover dish loosely with foil and bake 20 minutes. Remove foil. Bake 5 more minutes or until bubbly.

Serve with a GREEN SALAD. Try FRESH APRICOTS and OATMEAL COOKIES for dessert.

Shopping List

jar red pasta sauce, low-fat ricotta cheese, Parmesan cheese, fresh basil, coarse salt, pepper, crepes, salad greens, fresh apricots, oatmeal cookies.

Saturday: Easy Entertaining

Treat your guests to PAN-SEARED SWORDFISH STEAKS. Serve with FETTUCCINE tossed with pesto and add steamed FRESH YELLOW SQUASH. Serve with a BIBB LETTUCE SALALD and WHOLE-GRAIN ROLLS. For dessert, make BANANA SUNDAE SAUCE and serve it warm over leftover VANILLA ICE CREAM.

Shopping List

vegetable oil, swordfish steaks, coarse salt, fettuccine, pesto, fresh yellow squash, bibb lettuce, whole-grain rolls, butter, light brown sugar, lemon, ground cinnamon, ripe bananas, pure vanilla extract.

Sunday: Family

How about your own boneless ROAST PORK LOIN for the family today? Serve it with CHILI LIME BLACK BEAN FARRO SALAD.

Add GREEN BEANS WITH TOMATOES, OREGANO AND GREEK FETA. Heat 3 tablespoons olive oil on medium in a wide saucepan. Add 1 cup finely chopped yellow onions and 2 cloves minced garlic; cook 3 minutes or until fragrant. Add 1 fennel bulb (thinly sliced; reserve several fronds); cook 3 minutes. Sprinkle with 1/4 teaspoon each coarse and freshly ground pepper. Add 2 (14-ounce) cans undrained stewed tomatoes; bring to simmer. Reduce heat to low; cover and cook for 30 minutes or until mixture becomes saucy. Add 2 pounds trimmed green beans (cut into 2-inch pieces); simmer 15 to 30 minutes or until tender. Add 1/3 cup chopped flat-leaf parsley; simmer 5 minutes. Spoon into serving bowl; top with 1/2 cup crumbled Greek feta cheese and fennel fronds.

Make a BOSTON LETTUCE SALAD and add SOURDOUGH BREAD. Buy or make a PLUM TART for dessert.

Plan

Save enough pork, salad and tart for Monday.

Shopping List

boneless pork loin, olive oil, limes, cider vinegar, chili powder, coarse salt, pepper, farro, reduced-sodium black beans, corn on cob or frozen corn, avocado, red onion, cilantro, yellow onion, garlic, fennel bulb, black pepper, canned stewed tomatoes, fresh green beans, flat-leaf parsley, crumbled Greek feta cheese, Boston lettuce, sourdough bread, plum tart.

Monday: Heat and Eat

Make PORK SANDWICHES with the leftovers. Layer slices of pork and roasted red peppers on rosemary bread (or another dense bread) that has been spread with honey-mustard dressing. Serve with leftover FARRO SALAD. End with leftover PLUM TART for dessert.

Shopping List

roasted red peppers, rosemary bread (or another dense bread), honey-mustard dressing.

Tuesday: Express

Make a CHICKEN STIR-FRY for a quick meal. Cook and stir 4 cups fresh vegetables for stir-fry (such as bell peppers, mushrooms, broccoli and carrots) or 1 (1-pound) package frozen vegetables in 1 tablespoon canola oil on medium-high for 3 to 4 minutes or until softened. Add 1 (8- to 10-ounce) package refrigerated cooked sliced chicken breast and 1/2 cup stir-fry sauce; cook 1 to 2 minutes or until hot. Spoon over quick-cooking RICE. Serve with a packaged GREEN SALAD and CRUSTY BREAD. KIWIFRUIT is dessert.

Shopping List

fresh or frozen vegetables for stir-fry (such as bell peppers, mushrooms, broccoli and carrots), canola oil, packaged refrigerated cooked sliced chicken breast, stir-fry sauce, quick-cooking rice, packaged green salad, crusty bread, kiwifruit.

Wednesday: Kids

HURRY-UP LASAGNA has kid-favorite written all over it. Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray and spread 1 1/4 cups (from a 26-ounce jar) red pasta sauce into dish. Arrange 12 frozen large cheese ravioli (from a 30-ounce bag) over sauce and scatter 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry) over ravioli. Top with 1 cup (of 2 cups total) part-skim shredded mozzarella cheese. Cover with another layer of ravioli, the remaining sauce and cheese. Cover tightly with foil and bake 25 minutes; uncover and bake 5 to 10 minutes more or until bubbly. Serve with CELERY CANOES (cream cheese in celery sticks). Try NECTARINES for dessert.

Shopping List

cooking spray, jar red pasta sauce, frozen large cheese ravioli, frozen chopped spinach, part-skim shredded mozzarella cheese, celery, cream cheese, nectarines.

Thursday: Budget

Take a few liberties with the traditional and make "PAELLA" PRONTO. Add a MIXED GREENS SALAD and WHOLE-GRAIN PITA BREAD. Slice CANTALOUPE WEDGES for dessert.

Shopping List

frozen petite green peas, mild to hot turkey sausage, cooking spray, chicken tenders, red bell pepper, garlic, dried thyme, packaged yellow rice mix, coarse salt, black pepper, mixed greens, whole-grain pita bread, cantaloupe.

Friday: Meatless

Skip meat tonight with PIEROGIES on the menu. Cook 1 (16.9-ounce) package frozen potato and onion pierogies in boiling water for 5 minutes or until they float; remove from heat, drain and return to pot. Meanwhile, combine 1 1/2 cups marinara sauce, 1/2 cup sliced green olives and 1/4 teaspoon crushed red pepper; bring to a simmer. Pour sauce over hot pierogies; stir gently. Serve on individual plates and garnish top with dollops of reduced-fat ricotta cheese. Serve with MIXED GREENS and FRESH PEACHES.

Shopping List

frozen potato and onion pierogies, jar marinara sauce, green olives, crushed red pepper, reduced-fat ricotta cheese, mixed greens, fresh peaches.

Saturday: Easy Entertaining

Take your guests to Oregon for CURRIED CHICKEN SALAD WITH MARIONBERRIES. Serve the refreshing salad with ORZO pasta tossed with Parmesan cheese and POPPY SEED MUFFINS. Slice COCONUT CAKE for dessert.

Tip

Take your guests to Oregon for CURRIED CHICKEN SALAD WITH MARIONBERRIES. Serve the refreshing salad with ORZO pasta tossed with Parmesan cheese and POPPY SEED MUFFINS. Slice COCONUT CAKE for dessert.

Shopping List

olive oil, boneless skinless chicken breasts, coarse salt, pepper, reduced-fat mayonnaise, dry white wine, mango chutney, curry powder, lemon, ground ginger, green onion, celery, golden raisins, fresh or frozen marionberries or blackberries, roasted and salted cashews, lettuce, orzo pasta, Parmesan cheese, poppy seed muffins, coconut cake.

Sunday: Family

It's a good day for GRILLED ASIAN STEAK AND SUMMER SQUASH: Place 1 (1 1/2-pound) flank steak and 1/2 cup Asian barbecue sauce in a resealable plastic bag; turn steak to coat. Marinate in refrigerator 6 to 24 hours, turning occasionally. Heat grill. Remove steak and discard marinade. Brush 3 medium zucchini (halved and sliced lengthwise) with 1 teaspoon canola oil; season with coarse salt and pepper. Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Remove from grill; let stand 5 minutes. Grill squash 15 minutes, turning occasionally. Heat another 1/4 cup sauce. Carve meat across grain; pour sauce over steak and serve with squash.

Accompany the steak with BROWN RICE SALAD: Mix together 3 cups cooked brown rice, 1 1/2 cups quartered, seeded cucumber slices, 1/4 cup sliced kalamata olives, 1 large chopped tomato, 1 small chopped onion, 1/4 cup chopped parsley and 1/2 cup Italian dressing.

Serve with CRUSTY BREAD. Surprise everyone with your COOKIES AND CREAM ANGEL FOOD CAKE. You could add CHOCOLATE ICE CREAM alongside the cake for a show-stopper dessert.

Plan

To save time on Sunday, marinate steak a day ahead, and cook the brown rice for Sunday and Tuesday. Save enough steak and cake for Monday. Save some ice cream for Wednesday.

Shopping List

flank steak, Asian barbecue sauce, zucchini, canola oil, coarse salt, pepper, brown rice, cucumbers, kalamata olives, tomato, onion, parsley, Italian dressing, crusty bread, white angel food cake mix, reduced-fat chocolate sandwich cookies, fluffy white frosting mix, chocolate ice cream.

Monday: Heat and Eat

Make a BEEF SALAD with the leftover steak: Toss together 6 cups cold chopped iceberg lettuce, 1 (15-ounce) can rinsed reduced-sodium black beans and 1 (11-ounce) can rinsed Mexican-style corn. Place thinly sliced cooked steak over top. Drizzle 1/4 cup ranch dressing and 1/3 cup salsa separately over beef. Sprinkle with 1 cup broken baked tortilla chips. Leftover CAKE is dessert tonight.

Shopping List

iceberg lettuce, canned reduced-sodium black beans, canned Mexican-style corn, ranch dressing, salsa, baked tortilla chips.

Tuesday: Meatless

VEGETABLE MEDLEY takes advantage of the summer garden's bounty. Serve the vegetable blend over leftover BROWN RICE. Add a GREEN SALAD and whole-grain PITA. For dessert, fresh PINEAPPLE CHUNKS are sweet and juicy.

Shopping List

broccoli, butter, onion, flour, curry powder, coarse salt, cayenne pepper, vegetable broth, green, red and yellow bell peppers, carrots, half-and-half, fresh green beans, roasted peanuts, salad greens, whole-grain pita, fresh pineapple chunks.

Wednesday: Kids

Help the kids make their own CHICKEN AND SOUR CREAM ENCHILADAS tonight: Heat oven to 350 degrees. Combine 1 cup reduced-fat sour cream, 1 cup shredded Monterey Jack cheese, 1 cup salsa and 1 (9- or 10-ounce) package precooked carved chicken. Divide and spoon down center of 6 (6- or 8-inch) whole-grain flour tortillas. Place, seam side down, in a shallow baking dish. Top with 1/2 cup mild salsa; cover and bake 30 minutes. Uncover and sprinkle with 1/4 cup additional cheese; bake 5 more minutes or until cheese melts. Top with chopped tomatoes and lettuce.

Serve with canned vegetarian REFRIED BEANS. Leftover ice cream is a cool dessert.

Shopping List

reduced-fat sour cream, shredded Monterey Jack cheese, mild salsa, precooked carved chicken, whole-grain flour tortillas, tomatoes, lettuce, canned vegetarian refried beans.

Thursday: Express

Make it quick tonight with a B.T. PIZZA. Top a ready-to-bake whole-grain thin pizza crust with 4 crumbled slices crisp bacon, plenty of diced tomatoes, sliced fresh basil and shredded part-skim mozzarella cheese. Bake as directed on package or until cheese melts and pizza is hot.

Serve with a packaged GREEN SALAD. Slurp on SLICED WATERMELON for dessert.

Shopping List

ready-to-bake whole-grain thin pizza crust, bacon, tomatoes, fresh basil, shredded part-skim mozzarella cheese, packaged green salad, watermelon.

Friday: Budget

Tighten your purse strings with TURKEY APRICOT SALAD SANDWICHES. Combine 1 1/2 cups chopped cooked turkey, 1/4 cup thinly sliced celery, 1/4 cup low-fat mayonnaise, 2 tablespoons unsalted cashews, 2 tablespoons chopped dried apricots, 2 tablespoons chopped green onions, 2 tablespoons plain low-fat yogurt and coarse salt and pepper to taste. Spread salad on 4 slices pumpernickel bread; top with a lettuce leaf and a second slice of bread. Cut sandwiches in half.

Serve with CORN ON THE COB and SLICED TOMATOES. FRESH PEACHES are dessert.

Shopping List

cooked turkey, celery, low-fat mayonnaise, unsalted cashews, dried apricots, green onions, plain low-fat yogurt, coarse salt, pepper, pumpernickel bread, lettuce, corn on the cob, tomatoes, fresh peaches.

Saturday: Easy Entertaining

Your lucky guests will dine on GRILLED RED CURRY MAHI-MAHI WITH PINEAPPLE SALSA tonight.

Try this SPICY POTATO SALAD for a perfect side dish: Boil 2 pounds unpeeled large red potatoes for 20 to 30 minutes or until tender. Drain and cool. Cut into cubes and place in a large bowl. Whisk together 3 tablespoons canola oil, 3 tablespoons white vinegar, 1 teaspoon sugar, 1/4 teaspoon chili powder, 3/4 teaspoon coarse salt and 1/8 teaspoon hot sauce. Pour dressing over potatoes; toss to coat. Cover and chill 1 hour. Stir in 1 (8 3/4-ounce) can rinsed corn, 1 small shredded carrot, 1/4 cup sliced black olives and 4 sliced green onions. Toss to mix; serve.

Add WHOLE-GRAIN ROLLS. For dessert, spoon instant vanilla pudding (from mix) into wine goblets. Top each with a teaspoon or so of raspberry jam; lightly swirl. Garnish with fresh raspberries, and you have a RASPBERRY SWIRL.

Shopping List

pineapple, green onions, cilantro, vegetable oil, red curry paste, skin-on mahi-mahi fillets, coarse salt, pepper, red potatoes, canola oil, white vinegar, sugar, chili powder, coarse salt, hot sauce, canned corn, carrot, black olives, whole-grain rolls, instant vanilla pudding mix, raspberry jam, fresh raspberries.