FOOD WEEKLY MENU PLANNER NOW RUNS ON PAGE

SUNDAY (FAMILY)

Make family day special and prepare BROILED STEAK WITH CHEESY POLENTA AND PASTA SAUCE (see recipe). Serve it with STEAMED SUGAR SNAP PEAS and ITALIAN BREAD. Buy a CHERRY COBBLER for dessert.

PLAN AHEAD: Save enough beef and cobbler for Monday.

MONDAY (HEAT AND EAT)

Use Sunday’s leftover beef for THAI BEEF SALAD. Whisk together 1/4 cup fresh lime juice, 2 tablespoons canola oil, 2 teaspoons sugar, 1 1/2 teaspoons minced jalapeno pepper, 1/2 teaspoon minced garlic and 1/2 teaspoon coarse salt. Add thinly sliced leftover steak, 4 cups fresh bean sprouts, 1 1/2 cups thinly sliced red bell pepper, 1 1/2 cups thinly sliced seeded cucumber and 1/4 cup fresh mint leaves (chopped); toss to mix. Line serving platter with 8 cups lettuce; spoon meat mixture on top and sprinkle with chopped peanuts. Serve with any deli SOUP and CRUSTY ROLLS. For dessert, heat the leftover COBBLER and add a small scoop of VANILLA ICE CREAM on the side.

TUESDAY (MEATLESS)

Pretty BAKED BROWN RICE WITH ROASTED RED PEPPERS AND ONIONS (see recipe) is perfect for a no-meat dinner. Add a SPINACH SALAD WITH EGG WEDGES and WHOLE-GRAIN ROLLS. Stir sliced bananas into BANANA PUDDING for dessert.

WEDNESDAY (KIDS)

Kids will like the sound (as well as the taste) of PIZZA DOGS. Cut diagonal slashes in 8 less-sodium less-fat hot dogs and cook them according to directions. Meanwhile, heat 1/2 cup pizza sauce. Serve the hot dogs on whole-grain buns and top with pizza sauce and shredded 50% light cheddar cheese. Add BAKED CHIPS and deli CARROT SALAD. Dessert is TROPICAL FRUIT.

THURSDAY (BUDGET)

I adapted a family recipe for BRUNSWICK STEW (see recipe) to the microwave and never looked back. Serve the Virginia (and Georgia) favorite with a ROMAINE SALAD WITH RED ONION RINGS and BISCUITS. For dessert, PEACHES and OATMEAL COOKIES sound good.

PLAN AHEAD: Save enough cookies for Friday.

FRIDAY (EXPRESS)

Make MEATBALL SANDWICHES on hoagie rolls for a quick meal. Buy the meatballs already prepared, top with no-saltadded or regular marinara sauce and add freshly grated parmesan cheese. Serve with STEAMED PEAS AND CARROTS (from frozen). Munch on leftover COOKIES for dessert.

SATURDAY (EASY ENTERTAINING)

Your guests will like the flavor of DILLED HALIBUT WITH VEGETABLES, and you’ll like the simplicity. Heat oven to 450 degrees. Coat 4 (12-by-18-inch) pieces of foil with cooking spray. Center several lemon slices on each sheet. Place 4 (4- to 6-ounce) halibut fillets on lemons. Sprinkle halibut with coarse salt and pepper. Cut into thin strips 1/2 medium zucchini, 1/2 yellow squash, 1 medium carrot and 1 medium onion; combine vegetables. Divide vegetable mix to top each fillet. Sprinkle each portion with 3/4 teaspoon fresh dill (or 1/4 teaspoon dried). Bring up foil sides; double-fold top and ends to seal, leaving room for heat to circulate. Bake 15 to 18 minutes on a baking sheet. When ready to serve, open packet away from your face to allow steam to escape. Serve the colorful entree with ROASTED RED POTATOES, MIXED GREENS and WHOLE-GRAIN ROLLS. Buy a CHEESECAKE for dessert.