The kids will love Wednesday’s classic Sloppy Joes

SUNDAY (Family)

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Your family likes your own POT ROAST WITH POTATOES, CARROTS AND CELERY best, so make them happy and serve it for family day. Add a SPINACH SALAD and WHOLE GRAIN ROLLS. Buy a CHERRY COBBLER for dessert and top it with a little VANILLA ICE CREAM.

TIP: Use a cooking bag with seasonings to make the pot roast preparation even easier.

MONDAY (Heat and Eat) — Slice and heat the leftover beef and layer it on dense white bread. Top with beef gravy for OPEN FACED BEEF SANDWICHES. Serve the leftover VEGETABLES on the side along with a MIXED GREEN SALAD. Warm the leftover COBBLER for dessert.

TUESDAY (Meatless)

— Full-flavored and meatless, MUSHROOM RISOTTO WITH PEAS (see recipe) is a delicious dinner. Add a ROMAINE SALAD and GARLIC BREAD on the side. Slice KIWIS for dessert.

WEDNESDAY (Kids) — Make the kids happy with

SLOPPY JOES (see recipe). Serve with RED POTATO WEDGES, buttered and roasted. Halved RED AND GREEN GRAPES are good for dessert.

THURSDAY (Express)

— Perk up ordinary chicken breasts and turn them into SANTA FE CHICKEN. Heat oven to 400 degrees. Place 1 pound of boneless skinless chicken breasts in a baking dish coated with cooking spray. In a small bowl, mix together 1 tablespoon melted butter, 1 tablespoon Southwestern seasoning and 1 teaspoon lemon juice. Brush mixture on both sides of chicken and bake 20 minutes or until internal temperature reaches 165 degrees.

Serve with canned reduced-sodium BLACK BEANS, YELLOW

RICE (from mix) and SOURDOUGH BREAD. PEACHES are good for

dessert.

FRIDAY (Budget) — Buy or make EGG SALAD for SANDWICHES and spread on whole-grain toast. Add a little dill to the egg salad for a flavor boost. Garnish the sandwich with LEAF LETTUCE. Accompany the sandwiches with deli (or canned) TOMATO RICE SOUP. (If you have any leftover rice from Thursday, add it to the soup.) Finish with PLUMS.

SATURDAY (Entertain the Family) — Invite friends for ITALIANSTYLE HALIBUT WITH TOMATOES AND WHITE BEANS (see recipe).

Serve with steamed fresh BROCCOLI SPEARS, SALAD GREENS and a BAGUETTE. Top leftover ICE CREAM with HOT FUDGE SAUCE for dessert.