Sunday: Family

This ITALIAN BEEF AND BEAN STEW is just right for a fall family meal. Serve it with a MIXED GREEN SALAD. Add sliced ITALIAN BREAD.

Make the oldie-but-goodie WORLD'S EASIEST CHOCOLATE CAKE for dessert: Heat oven to 350 degrees. Coat bottom of a 9-by-13-inch baking pan with cooking spray. In a large bowl, mix together 1 egg white, 1 (12-ounce) can diet cola and 1 (2-layer size) package chocolate cake mix until moistened. Pour mixture into pan; bake 30 minutes or until toothpick comes out clean in center of cake. Garnish with light whipped cream.

Tip

This ITALIAN BEEF AND BEAN STEW is just right for a fall family meal. Serve it with a MIXED GREEN SALAD. Add sliced ITALIAN BREAD.

Make the oldie-but-goodie WORLD'S EASIEST CHOCOLATE CAKE for dessert: Heat oven to 350 degrees. Coat bottom of a 9-by-13-inch baking pan with cooking spray. In a large bowl, mix together 1 egg white, 1 (12-ounce) can diet cola and 1 (2-layer size) package chocolate cake mix until moistened. Pour mixture into pan; bake 30 minutes or until toothpick comes out clean in center of cake. Garnish with light whipped cream.

Plan

Save enough cake for Monday.

Shopping List

dried bean soup mix with seasoning packet, beef stew meat, canned lower-sodium beef broth, sun-dried tomato pesto sauce or spread, salt, pepper, mixed greens, Italian bread, cooking spray, egg, diet cola, chocolate cake mix, light whipped cream.

Monday: Express

Make it quick tonight with REUBEN WRAPS: Spread burrito-size flour tortillas with reduced-fat or regular Thousand Island dressing. Top with deli coleslaw and thinly sliced corned beef and Swiss cheese slices. Roll and cut in half on a bias. Eat as is or warmed in microwave.

Serve with deli GERMAN POTATO SALAD and DILL PICKLES. Top leftover CAKE with VANILLA ICE CREAM for dessert.

Plan

Save enough ice cream for Saturday.

Shopping List

burrito-size flour tortillas, reduced-fat or regular Thousand Island dressing, deli coleslaw, sliced corned beef, Swiss cheese slices, deli German potato salad, dill pickles, vanilla ice cream.

Tuesday: Meatless

Try a frozen NO-MEAT LASAGNA for an easy meal. Serve with a ROMAINE SALAD and GARLIC BREAD. For dessert, top fresh PINEAPPLE with toasted COCONUT.

Tip

Try a frozen NO-MEAT LASAGNA for an easy meal. Serve with a ROMAINE SALAD and GARLIC BREAD. For dessert, top fresh PINEAPPLE with toasted COCONUT.

Shopping List

any frozen no-meat lasagna, romaine lettuce, garlic bread, fresh pineapple, coconut.

Wednesday: Budget

Try TURKEY BURGERS WITH FETA AND HERBS to put a new spin on the usual burgers. Serve with OVEN FRIES (from frozen). Buy TAPIOCA PUDDING for dessert.

Plan

Save 2 burgers and some pudding for Thursday night.

Shopping List

ground turkey (not turkey breast), part-skim ricotta cheese, fresh parsley, coarse salt, pepper, crumbled Greek feta cheese, canola oil, whole-grain hamburger buns, lettuce, tomatoes, red onion, dill pickle slices, frozen oven fries, tapioca pudding.

Thursday: Heat and Eat

You can have TURKEY PITAS ready in no time: Stuff whole-grain pitas with 2 heated and crumbled leftover turkey burgers. Mix some plain yogurt with chopped cucumbers and spoon into pitas.

Add BAKED CHIPS. Top warmed leftover TAPIOCA PUDDING with chocolate sauce for dessert.

Shopping List

whole-grain pitas, plain yogurt, cucumbers, baked chips, chocolate sauce.

Friday: Kids

Round up the gang for SMOKEY JOE'S COWBOY QUESADILLAS: Spread 2 tablespoons salsa over each of 4 burrito-size tortillas; top each with 1/4 cup chopped smoked turkey, 2 tablespoons frozen corn (thawed), 1 tablespoon chopped fresh cilantro and 3 tablespoons shredded Monterey Jack cheese. Top each with another tortilla and press down. Heat a nonstick skillet on medium. Add 1 quesadilla to skillet; cook 2 minutes on each side or until crisp. Repeat with remaining quesadillas. Cut each one into 6 wedges.

Serve with CELERY STICKS. Dip APPLE SLICES into VANILLA YOGURT for dessert.

Shopping List

salsa, burrito-size tortillas, smoked turkey, frozen corn, fresh cilantro, shredded Monterey Jack cheese, celery, apples, vanilla yogurt.

Saturday: Easy Entertaining

Serve your guests ASIAN GLAZED SALMON: For the glaze, combine 1/3 cup packed light brown sugar, 2 tablespoons lower-sodium soy sauce and 1 tablespoon Dijon mustard. Set aside, reserving 2 tablespoons for sauce. Place 4 (5-ounce) skinless salmon fillets on unheated rack of broiler pan coated with cooking spray. Broil 4 inches from heat 8 to 12 minutes or until fish is opaque throughout; carefully turn halfway through cooking time. Brush with glaze during last 2 to 3 minutes of broiling. For sauce, combine reserved glaze with 3 tablespoons rice vinegar; serve sauce with salmon.

Alongside, ROASTED RED POTATOES and BUTTERED SLICED CARROTS WITH PARSLEY are colorful. Add a RED-TIPPED LETTUCE SALAD and CRUSTY BREAD. For dessert, RUM-RAISIN BANANA SAUCE OVER (leftover) ICE CREAM will be a welcome finish.

Shopping List

light brown sugar, lower-sodium soy sauce, Dijon mustard, skinless salmon fillets, cooking spray, rice vinegar, red potatoes, butter, fresh carrots, fresh parsley, red-tipped lettuce, crusty bread, rum or rum extract, golden raisins, bananas.

Sunday: Family

Your family will lap up PUMPKIN CURRY WITH CHICKEN. Add a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS on the side.

Try this easy BLUEBERRY COBBLER for dessert: Heat oven to 375 degrees. Coat a round 1 1/2-quart baking dish with cooking spray. In the dish, combine 2 tablespoons sugar and 2 tablespoons cornstarch; add 4 cups fresh or frozen (thawed) blueberries. Separate and arrange 1 (12.4-ounce) package refrigerated cinnamon buns (cinnamon side down) on berries. Bake 25 to 30 minutes or until the rolls are golden and blueberries bubble. (If rolls brown too quickly, cover loosely with foil.) Remove from oven; drizzle with prepared frosting from package and serve warm.

Tip

Your family will lap up PUMPKIN CURRY WITH CHICKEN. Add a MIXED GREEN SALAD and WHOLE-GRAIN ROLLS on the side.

Try this easy BLUEBERRY COBBLER for dessert: Heat oven to 375 degrees. Coat a round 1 1/2-quart baking dish with cooking spray. In the dish, combine 2 tablespoons sugar and 2 tablespoons cornstarch; add 4 cups fresh or frozen (thawed) blueberries. Separate and arrange 1 (12.4-ounce) package refrigerated cinnamon buns (cinnamon side down) on berries. Bake 25 to 30 minutes or until the rolls are golden and blueberries bubble. (If rolls brown too quickly, cover loosely with foil.) Remove from oven; drizzle with prepared frosting from package and serve warm.

Plan

Save some cobbler for Tuesday. Prepare, label and freeze enough rice for Friday.

Shopping List

olive oil, shallot, garlic, ginger, canned coconut milk, pumpkin puree, yellow curry powder, red Thai curry paste, brown sugar, coarse salt, pepper, boneless skinless chicken thighs, cilantro, green onions, long-grain white rice, mixed greens, whole-grain rolls, cooking spray, sugar, cornstarch, fresh or frozen blueberries, refrigerated cinnamon buns.

Monday: Kids

If you want to get the kids to the table fast, prepare this BEEF AND TOMATILLO CASSEROLE. Serve the kid-pleaser with deli CARROT SALAD and SOFT ROLLS. For dessert, let the kids make their own SMOOTHIES using lots of fruit and some Greek yogurt.

Plan

Save enough casserole for Wednesday.

Shopping List

refrigerated regular or sun-dried tomato polenta, refrigerated fully cooked boneless beef pot roast with gravy, canned no-salt-added diced tomatoes, tomatillo sauce or salsa verde, shredded 50% reduced-fat cheddar cheese, reduced-fat sour cream, fresh cilantro (if desired), deli carrot salad, soft rolls, fruit for smoothies, Greek yogurt.

Tuesday: Meatless

Skip meat and go for a BAKED POTATO WITH BROCCOLI AU GRATIN: Bake the potatoes, slash the tops and cover with hot broccoli au gratin (from frozen). Garnish with freshly grated Parmesan cheese for a flavor boost.

Make crisp WEDGE SALADS WITH POMEGRANATES, CHIVES & TOASTED ALMONDS: Cut a chilled, cleaned head of iceberg lettuce into 4 wedges and plate them; season with coarse salt and pepper. Drizzle with Parmesan ranch dressing, 2/3 cup pomegranate seeds, 1/4 cup sliced toasted almonds and 2 tablespoons chopped chives (divided).

Add WHOLE-GRAIN ROLLS. Warm the leftover COBBLER and top with VANILLA ICE CREAM for dessert.

Plan

Soak beans for Thursday; save enough ice cream for Saturday.

Shopping List

potatoes to bake, frozen broccoli au gratin, Parmesan cheese, iceberg lettuce, coarse salt, pepper, Parmesan ranch dressing, pomegranate seeds, sliced almonds, chives, whole-grain rolls, vanilla ice cream.

Wednesday: Express

Dinner is ready! Warm Monday's leftover CASSEROLE and serve it with a packaged GREEN SALAD in a flash. Add CRUSTY BREAD. PEACHES are a light dessert.

Plan

Make soup for Thursday if time permits.

Shopping List

packaged green salad, crusty bread, peaches.

Thursday: Budget

Dried beans can really stretch your food dollar, and this GOOD OL' BEAN SOUP is a delicious way to use them. Serve with deli COLESLAW and CORNBREAD (from mix). For dessert, PEARS are easy.

Plan

Save enough soup and cornbread and defrost the rice for Friday.

Shopping List

dried mixed beans, unsalted chicken broth, smoked turkey parts, onion, canned no-salt-added diced tomatoes with green chiles, lemon, deli coleslaw, cornbread mix, pears.

Friday: Heat and Eat

Keep dinner simple: Top leftover RICE with leftover SOUP. Add a ROMAINE SALAD and leftover CORNBREAD. Everyone will enjoy OATMEAL COOKIES to munch on for dessert.

Shopping List

romaine, oatmeal cookies.

Saturday: Easy Entertaining

For your guests, prepare GRILLED LAMB CHOPS WITH TOMATO AND ONION: Coat a grill pan or heavy skillet with cooking spray and heat on medium-high. Combine 1/4 teaspoon coarse salt, 1/4 teaspoon dried basil and 1/4 teaspoon pepper. Sprinkle half of mixture on 4 (1/4-inch-thick) slices tomato and 4 (1/8-inch-thick) slices onion. Rub 8 (3- to 4-ounce) well-trimmed lamb loin chops with other half of dry mixture. Add tomato, onion and lamb to pan. Cook vegetables 2 minutes on each side or until lightly browned; remove from skillet and keep warm. Cook lamb 8 minutes on each side or until desired doneness. Serve immediately.

On the side, add packaged HERBED COUSCOUS, SUGAR SNAP PEAS and SOURDOUGH BREAD. For some crunch, serve SLICED CUCUMBERS in plain yogurt. For dessert, spoon warmed CARAMEL SAUCE over leftover ICE CREAM.

Shopping List

cooking spray, coarse salt, dried basil, pepper, tomatoes, onion, lamb loin chops, packaged herbed couscous, sugar snap peas, sourdough bread, cucumbers, plain yogurt, caramel sauce.

Sunday: Family

For family day, roast a large TURKEY BREAST. This BAKED RISOTTO WITH ASPARAGUS, SPINACH AND PARMESAN is perfect alongside. Add a MIXED GREEN SALAD and CRUSTY BREAD.

For dessert, CHOCOLATE MALT ICE CREAM CAKE will win some fans: Arrange 4 ice cream sandwiches, long sides touching, on a serving plate. Spread an even layer of light whipped cream over the top. Scatter with 1/3 cup chopped malted milk balls. Repeat layers twice, garnishing top with a few whole malt balls. Freeze 6 hours. Slice and serve.

Plan

Save enough turkey and cake for Monday.

Shopping List

turkey breast, olive oil, onion, arborio rice, fresh spinach, unsalted chicken broth, coarse salt, nutmeg, Parmesan cheese, fresh asparagus, mixed greens, crusty bread, ice cream sandwiches, light whipped cream, malted milk balls.

Monday: Heat and Eat

Make TURKEY WRAPS with the leftover turkey. For each wrap, spread 1 tablespoon reduced-fat cream cheese over half of 1 (9-inch) spinach or tomato-basil flour tortilla. Spread other half with 1 teaspoon Dijon mustard. Top with sliced cooked turkey breast, sliced tomatoes, 1/2 cup chopped lettuce, 2 tablespoons shredded Monterey Jack cheese and some chopped fresh basil. Wrap tightly and cut on a diagonal. Serve with deli COLESLAW. Slice the leftover CAKE for dessert.

Shopping List

reduced-fat cream cheese, spinach or tomato-basil flour tortillas, Dijon mustard, tomatoes, lettuce, shredded Monterey Jack cheese, fresh basil, deli coleslaw.

Tuesday: Meatless

Use corn tortillas instead of the traditional pasta, and you have MEXICAN LAYERED LASAGNA: Heat oven to 375 degrees. From 2 (14 1/2-ounce) cans fire-roasted diced tomatoes with green chiles, spoon one-third of tomatoes across the bottom of a 7-by-11-inch baking dish. Arrange 3 corn tortillas over tomatoes, cutting them to cover bottom and avoid overlap. Top with 1/2 cup shredded 50% reduced-fat cheddar cheese and one-third of 2 (15-ounce cans) rinsed reduced-sodium black beans. Repeat layers twice. Cover loosely with foil and bake 35 minutes. Remove foil; bake 10 more minutes or until bubbly.

Serve with a SPINACH SALAD. Sliced KIWIS are dessert.

Shopping List

canned fire-roasted diced tomatoes with green chiles, corn tortillas, shredded 50% reduced-fat cheddar cheese, canned reduced-sodium black beans, fresh spinach, kiwifruit.

Wednesday: Budget

You won't mind saving money with SASSY SALMON BURGERS. Top the burgers with sliced avocado, sliced tomato and chopped lettuce; serve on toasted whole-grain hamburger buns. Add POTATO WEDGES (from frozen). Fresh PINEAPPLE CHUNKS are perfect for dessert.

Shopping List

canned salmon, toasted wheat germ, green onions, eggs, reduced-fat mayonnaise, coarse salt, hot pepper sauce, canola oil, avocado, tomato, lettuce, whole-grain hamburger buns, frozen potato wedges, fresh pineapple.

Thursday: Express

Make it quick tonight with CAJUN SAUSAGE AND RICE: Boil 3 1/2 cups water in a large pan. Add 1 (8-ounce) package red beans and rice mix; reduce heat, cover and simmer for 10 minutes. Meanwhile, heat 1 teaspoon canola oil in a large nonstick skillet. Cut 2 red or green bell peppers (or one of each) into bite-size pieces; cook peppers on medium-high for 5 minutes until lightly charred in a few places. Add 4 sliced, fully cooked spicy beef sausages (from a 14-ounce package); cook 3 minutes or until lightly browned. Place mixture on rice; do not stir. Cover and simmer 10 minutes or until rice is tender. Stir to mix; garnish with sliced green onions if desired.

Serve with a GREEN SALAD and CORNBREAD (from mix). For dessert, try CHUNKY APPLESAUCE.

Shopping List

red beans and rice mix, canola oil, red or green bell peppers, fully cooked spicy beef sausages, green onions, salad greens, cornbread mix, chunky applesauce.

Friday: Kids

Get the kids ready for Halloween with BLACK BEAN AND PUMPKIN SOUP and GRILLED CHEESE SANDWICHES. Munch on a few BABY CARROTS on the side.

Get in the Halloween mood with HALLOWEEN PRETZEL WANDS: Arrange assorted colored sugars (such as orange, black and green) or Halloween sprinkles on parchment paper or a cutting board. In a microwave safe bowl, microwave 1 cup white chocolate chips at 50% power for 1 minute. Stir and microwave in additional 10-second intervals until smooth and melted, stirring after each interval. Dip top third of 12 pretzel rods into melted chocolate; shake off excess chocolate and then roll pretzel in the sugars or sprinkles. If the melted chocolate gets too thick, return it to the microwave and heat at 50% power in 10-second intervals. (You can also stir in about a teaspoon of vegetable oil to loosen up the warm chocolate.) Arrange the chocolate-dipped pretzels on waxed or parchment paper and let stand until the chocolate has set, at least 30 minutes. (Recipe by Gwynn Galvin, www.SwirlsOfFlavor.com.)

Shopping List

canned reduced-sodium black beans, canned no-salt-added diced tomatoes, butter, onions, garlic, coarse salt, pepper, cumin, unsalted chicken broth, canned pure pumpkin, reduced-fat sour cream, bread and cheese for sandwiches, baby carrots, assorted colored sugars (orange, black and green) or Halloween sprinkles, white chocolate chips, pretzel rods.

Saturday: Easy Entertaining

Prepare STEAK WITH PEPPERCORN WINE SAUCE for your lucky guests: Heat a large heavy skillet on medium for 5 minutes. Place 4 beef round or tenderloin steaks (cut 1 inch thick) in skillet and cook 8 to 10 minutes for rare to medium, turning once. Meanwhile, in a small pan, dissolve 1 1/2 teaspoons cornstarch in 1 cup lower-sodium beef broth. Bring to a boil and cook 1 minute or until slightly thickened. Stir in 1/8 teaspoon dried thyme and 1 small bay leaf. Reduce heat to medium; cook 5 minutes or until mixture is reduced to 1/2 cup. Stir in 2 tablespoons dry red wine and 1/8 teaspoon crushed peppercorns; cook 3 minutes. Remove bay leaf. Spoon sauce over steaks.

Serve with STEAMED RED POTATOES and a ROMAINE SALAD. Add WHOLE-GRAIN ROLLS. Buy a LEMON MERINGUE PIE for dessert.

Shopping List

beef round or tenderloin steaks, cornstarch, lower-sodium beef broth, dried thyme, bay leaf, dry red wine, peppercorns, red potatoes, romaine lettuce, whole-grain rolls, lemon meringue pie.