Try out this budgetfriendly casserole

SUNDAY (Family) — Traditional Greek seasonings, cinnamon and mint, transform LAMB KEBABS WITH FRESH MINT (see recipe) into premier family fare. Serve the lamb with COUSCOUS and SNOW PEAS. Add a RED-TIPPED LETTUCE SALAD and SOURDOUGH BREAD. For dessert, buy a frozen TRIPLE BERRY PIE. Garnish with light whipped cream. Cut into 12 servings because this pie is really rich!

MONDAY (Heat and Eat)

— Use the 2 extra (leftover) kebabs for LAMB PITAS. Chop the lamb and heat. Spoon into 4 wholewheat pitas lined with lettuce leaves. Meanwhile, combine 1 1/2 cups finely chopped, seeded cucumber, 1 tablespoon fresh lemon juice, coarse salt and pepper to taste, and 3/4 cup fatfree plain yogurt; mix well. Divide and spoon mixture over lamb.

Serve with BAKED CHICKPEAS: Heat oven to 350 degrees. Mix 1 (15to 19-ounce) can rinsed reduced-sodium chickpeas, 1/4 teaspoon garlic powder and 1/8 teaspoon cayenne pepper; toss to coat. Spread on a nonstick, foil-lined baking pan. Bake 45 to 50 minutes on bottom rack of oven. Shake pan every 15 minutes. Cool and serve.

Dessert is leftover PIE.

TUESDAY (Meatless) — CHEESY POBLANO RICE SOUP is perfect for the colder weather. In a large nonstick skillet, heat 2 tablespoons canola oil on medium-high. Cook 1/4 cup minced shallots and 3 poblano peppers (seeded and chopped into 1-inch pieces) 3 to 5 minutes or until tender. Stir in 3 (14-ounce) cans unsalted vegetable broth and 1 (14 1/2-ounce) can drained no-salt-added diced tomatoes; bring to a boil. Add 3 cups cooked rice. Cook 2minutes. Reduce heat to low and add 2 cups shredded 50% light cheddar cheese; cook and stir until cheese is melted.

Serve with GRAPEFRUIT AND ORANGE SECTIONS on lettuce and CORN MUFFINS (frommix). Finish with instant BUTTERSCOTCH PUDDING made

with 1% milk.

WEDNESDAY (Budget)

— For an economical and tasty dinner, enjoy POTATO, TURKEY AND VEGETABLE CASSEROLE (see recipe). Serve the soonto-be family favorite with a crisp LETTUCE WEDGE and CRUSTY BREAD. PINEAPPLE is a light dessert.

THURSDAY (Kids)

— Line up the kids to help you prepare CHILI TACOS. Heat your favorite canned chili; spoon into heated taco shells. Garnish with such favorites as shredded lettuce, mild salsa and reduced-fat sour cream. Add steamed CARROTS on the side. Top CHOCOLATE ICE CREAM with MARSHMALLOW TOPPING for dessert.

FRIDAY (Express) — Make dinner faster than a speeding bullet with frozen HONEY BARBECUE CHICKEN BREAST CHUNKS (or another flavor). Serve them with CORN-ON-THE

COB and deli BROCCOLI SALAD. Add CHUNKY APPLESAUCE for dessert.

SATURDAY (Entertain the Family) — Wow the family and enjoy PORK TENDERLOIN CANCUN WITH CHORIZO POTATOES (see recipe). Serve with STEAMED BROCCOLI WITH RED AND YELLOW BELL PEPPER STRIPS and WHOLE-GRAIN ROLLS. CHOCOLATE FUDGE

LAYER CAKE (from frozen) with leftover CHOCOLATE

ICE CREAM makes a highoctane dessert.