Sunday: Family

Apples and pork are perfect for a fall family dinner, so enjoy these AUTUMN GLAZED PORK CHOPS: Heat 2 teaspoons canola oil on medium high in a large nonstick skillet. Sprinkle 6 (3/4-inch-thick) boneless pork loin chops with pepper; brown in skillet 2 to 3 minutes on each side. Add 1/3 cup apple cider or juice to skillet. Cover tightly; cook over low heat 4 minutes or until internal temperature of pork reaches 145 degrees. Let stand 3 minutes. Meanwhile, combine 2/3 cup whole-berry cranberry sauce, 2 tablespoons honey, 2 tablespoons frozen (thawed) orange juice concentrate, 1/4 teaspoon ground ginger and 1/4 teaspoon nutmeg. Pour over chops; continue to cook 1 to 2 minutes or until heated through.

Add RICE PILAF (from mix), GREEN BEANS, deli COLESLAW and BISCUITS to your meal. Buy a CHOCOLATE LAYER CAKE for dessert and top with STRAWBERRIES.

Tip

Apples and pork are perfect for a fall family dinner, so enjoy these AUTUMN GLAZED PORK CHOPS: Heat 2 teaspoons canola oil on medium high in a large nonstick skillet. Sprinkle 6 (3/4-inch-thick) boneless pork loin chops with pepper; brown in skillet 2 to 3 minutes on each side. Add 1/3 cup apple cider or juice to skillet. Cover tightly; cook over low heat 4 minutes or until internal temperature of pork reaches 145 degrees. Let stand 3 minutes. Meanwhile, combine 2/3 cup whole-berry cranberry sauce, 2 tablespoons honey, 2 tablespoons frozen (thawed) orange juice concentrate, 1/4 teaspoon ground ginger and 1/4 teaspoon nutmeg. Pour over chops; continue to cook 1 to 2 minutes or until heated through.

Add RICE PILAF (from mix), GREEN BEANS, deli COLESLAW and BISCUITS to your meal. Buy a CHOCOLATE LAYER CAKE for dessert and top with STRAWBERRIES.

Plan

Save two pork chops for Monday; save enough coleslaw and cake for Tuesday and some green beans for Wednesday.

Shopping List

canola oil, boneless pork loin chops, pepper, apple cider or juice, canned whole-berry cranberry sauce, honey, frozen orange juice concentrate, ground ginger, nutmeg, rice pilaf mix, green beans, deli coleslaw, biscuits, chocolate layer cake, strawberries.

Monday: Heat and Eat

Use the leftovers for SAUERKRAUT WITH PORK AND APPLES: Rinse and drain 4 cups refrigerated sauerkraut; place in a microwave-safe container. Chop leftover cooked pork chops; combine pork, 1/2 sliced apple and sauerkraut. Cover and microwave on medium (50% power) 10 minutes, stirring once after 5 minutes.

Serve with brown mustard. On the side, add STEAMED CARROTS and RYE BREAD. For dessert, GINGERSNAPS are a seasonal treat.

Shopping List

refrigerated sauerkraut, apple, brown mustard, carrots, rye bread, gingersnaps.

Tuesday: Express

Dinner will be quick tonight because you're having CHICKEN FAJITAS: In a large skillet, heat 1 tablespoon canola oil on medium-high. Cook 1 (16-ounce) package frozen bell pepper stir-fry mix (partially thawed) for 1 minute. Add 1 (8- to 10-ounce) package cooked sliced chicken breast and 1/3 cup stir-fry sauce; cook 3 minutes. Warm 4 large flour tortillas; spoon in chicken mixture, roll and eat!

Serve with rinsed canned reduced-sodium BLACK BEANS and leftover COLESLAW. Dessert is leftover CAKE.

Shopping List

canola oil, frozen bell pepper stir-fry mix, cooked sliced chicken breast, stir-fry sauce, large flour tortillas, canned reduced-sodium black beans.

Wednesday: Kids

Make kids' night steak night and prepare economical PARMESAN-CRUSTED CUBED STEAKS WITH ZUCCHINI RIBBONS. Nothing is better with steak than your MASHED POTATOES. Add the leftover GREEN BEANS and some SOFT ROLLS. Dessert is fresh PINEAPPLE.

Shopping List

zucchini, seasoned dry breadcrumbs, grated Parmesan cheese, beef cubed steaks, vegetable oil, coarse salt, pepper, potatoes to mash, soft rolls, fresh pineapple.

Thursday: Meatless

Call it comfort food or call it delicious; THREE-CHEESE PASTA is both. Add a SPINACH SALAD and WHOLE-GRAIN ROLLS. Make dessert light with PEARS.

Shopping List

cooking spray, penne or rigatoni or ziti pasta, red bell pepper, green onions, butter, flour, coarse salt, white or black pepper, skim milk, shredded 50% reduced-fat cheddar cheese, shredded Swiss cheese, shredded Monterey Jack cheese, fresh spinach, whole-grain rolls, pears.

Friday: Budget

Save some money with CHICKEN-ONION BURGERS: Mix 2 pounds ground chicken, 1 (1-ounce) packet dry onion soup mix and 1/2 cup water. Form into 8 patties. Grill or broil 6 minutes on each side or until internal temperature reaches 165 degrees. Serve on sesame seed buns spread with low-fat mayonnaise and top with lettuce. Add TOMATO SOUP and deli CARROT SALAD. TAPIOCA PUDDING is your dessert.

Shopping List

ground chicken, dry onion soup mix, sesame seed buns, low-fat mayonnaise, lettuce, tomato soup, deli carrot salad, tapioca pudding.

Saturday: Easy Entertaining

Entertain your guests with a SHRIMP CREOLE dinner tonight. Add a MIXED GREEN SALAD and a BAGUETTE.

For dessert, this FRUIT PARFAIT is as pretty as it is delicious: Drain 2 1/2 cups fat-free vanilla yogurt in a white paper towel-lined strainer set over a bowl for 2 hours. Place the solids in a bowl and discard the liquid. Stir 5 tablespoons apricot spreadable fruit into the yogurt solids. Divide half the yogurt mixture into 4 stemmed dessert dishes. Top with light whipped cream. Mix together 1 peeled chopped apple and 1 chopped pear; divide half the mixture into the 4 dishes on top of whipped cream. Sprinkle each dish with 1 1/2 teaspoons chopped walnuts. Repeat all layers once. Garnish with more whipped cream and walnuts.

Shopping List

cooking spray, rice, canned diced tomatoes with garlic and onion, green bell pepper, celery, onion, low-sodium Creole seasoning, light brown sugar, dried oregano, medium raw shrimp, mixed greens, baguette, fat-free vanilla yogurt, apricot spreadable fruit, light whipped cream, apple, pear, walnuts.

Sunday: Family

Enjoy family day with GRILLED MARINATED STEAK. Serve with BAKED POTATOES topped with reduced-fat sour cream. Add steamed FRESH BROCCOLI and WHOLE-GRAIN BREAD. Sweeten the ending with COCONUT CREAM PIE for dessert.

Plan

Prepare and save enough steak, potatoes and pie for Monday.

Shopping List

beef top round steak, limes, green onions, canola oil, fresh ginger, garlic, coarse salt, potatoes to bake, reduced-fat sour cream, fresh broccoli, whole-grain bread, coconut cream pie.

Monday: Heat and Eat

Make STEAK SALAD by combining salad greens, tomato wedges, red onion rings and sliced cucumbers. Top the combo with thinly sliced leftover steak. Serve with reduced-fat PEPPERCORN RANCH DRESSING. Cut the leftover baked potatoes into wedges, coat with cooking spray, sprinkle with paprika and bake at 425 degrees until hot. Add CRUSTY ROLLS. For dessert, enjoy leftover PIE.

Plan

Make Tuesday's soup today if time permits.

Shopping List

salad greens, tomatoes, red onion, cucumber, reduced-fat peppercorn ranch dressing, cooking spray, paprika, crusty rolls.

Tuesday: Budget

We're always ready for a tasty and inexpensive bowl of SPLIT PEA SOUP: In a Dutch oven, combine 1 pound dried split peas, 2 cups chopped fresh carrots, 2 cups chopped onions, 1 teaspoon dried thyme, 1/4 teaspoon coarse salt and 2 1/2 quarts water. Bring to a boil on medium-high; reduce heat to low and simmer for 1 hour or until vegetables are tender. Stir in 8 ounces sliced reduced-fat turkey kielbasa; heat through.

Serve with GRILLED CHEESE SANDWICHES and a SPINACH SALAD. FRESH PINEAPPLE is your dessert.

Shopping List

dried split peas, fresh carrots, onions, dried thyme, coarse salt, reduced-fat turkey kielbasa, bread, sliced 50% reduced-fat cheddar cheese, fresh spinach, fresh pineapple.

Wednesday: Kids

Make kid-friendly TURKEY ENCHILADA GRANDE and expect to hear applause. Add RICE and SLICED AVOCADO to the plate.

Help the kids make SUPER SMOOTHIES for dessert: In a blender, combine 1/4 cup chocolate-hazelnut spread, 1 cup low-fat vanilla yogurt, 1/2 cup skim milk, 1 cup frozen mixed fruit and 1 small banana; blend 2 minutes or until smooth. Garnish with light whipped cream.

Shopping List

canola oil, ground turkey breast, canned vegetarian refried beans, canned no-salt-added tomato sauce, enchilada sauce mix, corn tortillas, shredded 50% reduced-fat cheddar cheese, reduced-fat sour cream, green onions, rice, avocado, chocolate-hazelnut spread, low-fat vanilla yogurt, skim milk, frozen mixed fruit, banana, light whipped cream.

Thursday: Express

Dinner will be on the table in a jiffy with CHICKEN PANINIS: Slice 4 sub rolls lengthwise; toast open-faced under broiler or in a toaster oven for 1 minute. Spread both sides of rolls with goat cheese (1/4 cup total). Divide and layer with tomato slices (1 large), fresh basil leaves (1 cup) and cooked sliced chicken breast (8- to 10-ounce package). Close rolls. Heat a large nonstick skillet on medium-high and lay one sandwich in pan. Press down with a heavy 7- or 8-inch pot. Continuing to press the pot down, grill 3 minutes or until lightly browned. Turn and repeat with other side and the remaining sandwiches.

Serve with BAKED CHIPS and deli COLESLAW. Scoop STRAWBERRY ICE CREAM for dessert.

Plan

Save enough ice cream for Friday.

Shopping List

sub rolls, goat cheese, tomato, fresh basil, cooked sliced chicken breast, baked chips, deli coleslaw, strawberry ice cream.

Friday: Meatless

Try MARINATED VEGETARIAN CUTLETS WITH SPICY SALSA for a no-meat experience. Pour 1/2 cup vinaigrette into resealable plastic bag. Add one (9.7-ounce) package frozen (thawed) chicken-style vegetarian cutlets to bag; turn to coat. Refrigerate 30 minutes; turn occasionally. Heat oven to 400 degrees. Meanwhile, combine 3 chopped large peaches, 1 chopped small red bell pepper, 2 tablespoons minced red onion, 1 seeded and chopped small jalapeno pepper, and grated zest and juice of one lime. Cover and refrigerate until ready to use. Remove cutlets and arrange in a shallow baking dish; baste each one with marinade. Bake 20 to 25 minutes, turning and basting once again. Serve cutlets with salsa spooned over top.

Add LEMON ZINGER RICE (add butter, fresh lemon juice and grated lemon zest to hot cooked rice), SLICED BEETS and WHOLE-GRAIN BREAD. Leftover ICE CREAM is your dessert.

Shopping List

vinaigrette, frozen chicken-style vegetarian cutlets, peaches, red bell pepper, red onion, jalapeno pepper, lime, butter, lemon, rice, beets, whole-grain bread.

Saturday: Easy Entertaining

Invite some lucky friends to enjoy GRILLED CHICKEN BREASTS. Top the chicken with BLACK BEAN SALSA. Add COUSCOUS, a BOSTON LETTUCE SALAD and CRUSTY ROLLS. For dessert, buy BROWNIES and top them with light WHIPPED CREAM.

Shopping List

boneless skinless chicken breast halves, canned black beans, canned whole-kernel corn, Roma tomatoes, red onion, garlic, olive oil, limes, cilantro, coarse salt, pepper, couscous, Boston lettuce, crusty rolls, brownies, light whipped cream.

Sunday: Family

Impress the family with your own recipe for LEG OF LAMB. Accompany your prize with BALSAMIC CHERRY RICE SALAD WITH TOASTED WALNUTS: In a large bowl, combine 3 cups cooked white rice (cooled), 1/2 cup toasted chopped walnuts, 1/2 cup chopped dried cherries, 1/4 cup fresh parsley and 1/4 cup minced green onions. Add 1/3 cup balsamic vinaigrette. Season with coarse salt and pepper to taste and serve.

Add a BAGUETTE. End the meal with DOUBLE BLUEBERRY PIE for dessert.

Plan

Save enough lamb and pie for Monday.

Shopping List

ingredients for your leg of lamb, white rice, chopped walnuts, dried cherries, parsley, green onions, balsamic vinaigrette, coarse salt, pepper, baguette, jar blueberry all-fruit spread, cinnamon, fresh blueberries, ready-to-eat graham cracker crust, light whipped cream.

Monday: Heat and Eat

Use the leftover lamb for LAMB AND MINT-STUFFED PITAS: Chop and heat the lamb; mix with drained canned reduced-sodium chickpeas, some chopped fresh mint and a little plain yogurt to moisten. Spoon into halved whole-wheat pitas.

On the side, seed and slice CUCUMBERS and mix with some plain yogurt. Leftover PIE is dessert.

Shopping List

canned reduced-sodium chickpeas, fresh mint, plain yogurt, whole-wheat pitas, cucumbers.

Tuesday: Express

Make it quick tonight with SAUERKRAUT AND KIELBASA SKILLET: Spread some rinsed and drained refrigerated sauerkraut in a large nonstick skillet. Sprinkle with caraway seeds. Cut low-fat kielbasa into chunks; place on sauerkraut. Add 1 cup beer or apple juice. Cover and cook 20 minutes.

Serve with RED POTATOES, a packaged GREEN SALAD and RYE BREAD. Sprinkle CHUNKY APPLESAUCE with cinnamon for dessert.

Shopping List

refrigerated sauerkraut, caraway seeds, low-fat kielbasa, beer or apple juice, red potatoes, packaged green salad, rye bread, chunky applesauce, cinnamon.

Wednesday: Budget

Save some money with SPICY MUSHROOM-AND-CHICKEN CHILI, one of the best chilis we've had in a long time: Heat 1 tablespoon canola oil in a Dutch oven on medium. Cook 1 to 2 pounds boneless skinless chicken thighs (cut into chunks) 5 minutes or until cooked through. Add 2 (14 1/2-ounce) cans fire-roasted diced tomatoes with jalapeno peppers, 1 (15-ounce) can rinsed reduced-sodium pinto beans, 1 pound fresh sliced mushrooms (white or cremini), 1 to 2 cups frozen corn, 1 cup water and 1 to 3 teaspoons chili powder. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes.

Serve with deli COLESLAW and CORNBREAD (from mix). For dessert, SLICED PEACHES are easy.

Shopping List

canola oil, boneless skinless chicken thighs, canned fire-roasted diced tomatoes with jalapeno peppers, canned reduced-sodium pinto beans, fresh sliced mushrooms (white or cremini), frozen corn, chili powder, deli coleslaw, cornbread mix, peaches.

Thursday: Kids

Kids will come running for COUNTRY-STYLE CUTLETS: Heat oven to 425 degrees. Place 1 (10- to 12-ounce) package refrigerated fully cooked breaded chicken cutlets on a nonstick rimmed baking sheet; bake 10 minutes, turning after 5 minutes.

Meanwhile, mix together 1 (10 3/4-ounce) can low-sodium condensed cream of mushroom soup, 1/2 cup 1% milk, 1/2 cup drained sliced canned mushrooms and 2 tablespoons water. Bring to a boil, reduce heat and cook 7 minutes or until mixture is smooth and creamy. Place cutlets on plate; spoon sauce over top. Garnish with chopped fresh parsley if desired.

Serve with RICE and PETITE GREEN PEAS (from frozen). Add CARROT STICKS and SOFT ROLLS. Dessert is PEARS.

Plan

Prepare enough rice for Saturday.

Shopping List

refrigerated fully cooked breaded chicken cutlets, canned low-sodium condensed cream of mushroom soup, 1% milk, canned sliced mushrooms, fresh parsley if desired, rice, frozen petite green peas, carrots, soft rolls, pears.

Friday: Meatless

Take a break from meat and enjoy PORTOBELLO FAJITAS. Serve the flavor-packed wraps with canned vegetarian REFRIED BEANS. Make some instant BUTTERSCOTCH PUDDING with 1% milk for an easy dessert. Add a dollop of light whipped cream.

Shopping List

canola oil, portobello mushrooms, red bell peppers, onion, fajita seasoning, leaf lettuce, flour tortillas, reduced-fat sour cream, fresh cilantro, canned vegetarian refried beans, instant butterscotch pudding, 1% milk, light whipped cream.

Saturday: Easy Entertaining

We gave TILAPIA VERACRUZ a thumbs-up for its delicious flavor and colorful presentation. Serve it alongside leftover RICE and BUTTERED CARROTS. Add a GREEN SALAD and SOURDOUGH ROLLS. Enjoy CHEESECAKE topped with fresh STRAWBERRIES for dessert.

Shopping List

tilapia fillets, cooking spray, olive oil, onion, cumin, garlic, fresh cilantro, orange, pitted green olives, lime, capers, no-salt-added tomato paste, canned diced tomatoes with mild green chiles, butter, carrots, salad greens, sourdough rolls, cheesecake, fresh strawberries.