Try this broccoli and goat cheese frittata

Andrews McMeel

SUNDAY (Family) — Perk up family day with SPICY PORK TENDERLOIN with GREEN BEANS (see recipe). Serve the combo with ROASTED POTATOES, a ROMAINE SALAD and SOURDOUGH BREAD. Buy a LEMON PIE for dessert.

Save enough pie and prepare an extra pork tenderloin for Tuesday.

MONDAY (Budget)

— Prepare this economical CHILI for tonight: In a large nonstick skillet, cook 1 1/2 pounds lean ground beef, 1 chopped onion, 1 chopped small red bell pepper and 2 cloves minced garlic on medium heat 8 minutes or until beef is no longer pink; drain. Spoon into a 4-quart or larger slow cooker. Stir in 2 (16-ounce) cans rinsed reduced-sodium red kidney beans, 2 (14.5-ounce) cans no-salt-added diced tomatoes (with liquid), 2 tablespoons chili powder, 1/4 teaspoon coarse salt, 1/2 teaspoon black pepper and 1 teaspoon cumin.

Cook on low 4 to 5 hours.

Serve over BROWN RICE. Add a LETTUCE WEDGE and CORNBREAD (from mix). Enjoy BLUEBERRIES for dessert.

TUESDAY (Heat and Eat)

— Heat and slice the leftover pork tenderloin along with your favorite barbecue sauce and spoon it into whole-grain tortillas. Wrap and garnish with reduced-fat sour cream. Serve with canned reduced-sodium PINTO BEANS and SLICED AVOCADO on LETTUCE. Slice the leftover PIE for dessert.

WEDNESDAY (Kids)

— Call it a funny name like SPAGHETTI WITH ORANGE AND GREEN STRIPES, and the kids will like it. Cook 1 pound spaghetti according to directions. Cut 1 pound zucchini and 1 pound carrots into ribbons (see TIP) and add to pot 1 minute before pasta is done. Drain, reserving 1 cup pasta water. Meanwhile, melt 3 tablespoons butter in same pot. Add 1 clove minced garlic; cook 30 seconds. Remove from heat. Return pasta and vegetables to pot. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper; toss. Add reserved water as necessary. Serve with CHERRY TOMATO