Try this refreshing cucumber salad

Andrews McMeel

SUNDAY (Family)

— Make the family happy and serve them GRILLED CHICKEN, your POTATO SALAD and this beautiful CUCUMBER, KALAMATA AND TOMATO SALAD (see recipe). Add CRUSTY ROLLS. Buy a YELLOW LAYER CAKE for dessert.

Save enough cake for Monday.

MONDAY (Budget)

— How about BARBECUE MEATLOAF (see recipe) for dinner tonight? Serve the comfort food with MASHED POTATOES, GREEN BEANS and WHOLE-GRAIN ROLLS. For dessert, slice the leftover CAKE and top it with BLUEBERRIES.

Save enough meatloaf for Wednesday.

TUESDAY (Kids) — TURKEY-RAISIN PICADILLO SLIDERS (see recipe) have great kid appeal. Serve the little sandwiches with BAKED CHIPS and CELERY STICKS. Try PEACHES for a simple dessert.

WEDNESDAY (Heat and Eat)

— Here comes your favorite part of leftover meatloaf: MEATLOAF SANDWICHES! Use whole-grain bread and slather a little low-fat mayonnaise on it, along with a layer of lettuce. Serve the sandwich with HASH BROWNS and COLESLAW. Slice KIWIS for dessert.

THURSDAY (Meatless)

— GNOCCHI WITH TOMATO SAUCE hits the spot for a no-meat dinner. Add 1 (16- to 18-ounce) package gnocchi to a pot of boiling water; cook according to directions and remove with slotted spoon when they float to top. Add 1 (6-ounce) package baby spinach to water once gnocchi has been removed. Boil spinach

1 to 2 minutes; remove with slotted spoon; drain. Set aside. Meanwhile, puree 1 (14.5-ounce) can diced tomatoes with basil, oregano and garlic. (I used my immersion blender for easy cleanup.) Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 teaspoon crushed red pepper to skillet; cook 1 minute, stirring. Stir tomatoes into skillet. Cook 4 minutes to thicken. Stir cooked gnocchi and spinach into skillet. Divide mixture

among 4 bowls; top each with 2 tablespoons shredded part-skim mozzarella and 1 tablespoon chopped fresh basil.

Serve with a GREEN SALAD WITH EGG WEDGES and GARLIC BREAD. How about BANANA PUDDING for dessert?

FRIDAY (Express)

— Make a quick meal of THAI BEEF AND NOODLE SALAD. Put

1 (3 3/4-ounce) package cellophane noodles and 3/4 cup halved snow peas in a large bowl. Pour 4 cups boiling water over all. Let sit 10 minutes or until noodles are tender. Drain;

rinse under cold running water and drain again. Shake colander to remove excess water; return to bowl. Combine 1/4 cup white vinegar, 2 tablespoons sugar, 1 teaspoon grated fresh ginger and 1/2 teaspoon coarse salt in a jar; shake to dissolve sugar. Pour dressing over noodles and snow peas. Add 8 ounces thickly sliced deli roast beef (cut into strips), 1 1/2 cups sliced seedless cucumber and 1/2 cup chopped fresh mint. Garnish with chopped peanuts and serve.

Alongside, add packaged SALAD GREENS and SESAME BREAD STICKS. Enjoy PEARS for dessert.

SATURDAY (Easy Entertaining)

— Invite friends for PARMA-STYLE FLOUNDER. In a small bowl, mix 1/2 teaspoon dried rosemary, 1/4 teaspoon

coarse salt and 1/4 teaspoon pepper. Brush one side of 4 (6-ounce) flounder fillets with olive oil; sprinkle each with spice mixture. Wrap a slice of prosciutto around center of each fillet; set aside. In an 8-by-11-inch baking dish, arrange 8 tomato slices in a single layer; drizzle with another teaspoon oil. Microwave on high (100% power) 1 minute. Place flounder in a single layer on tomatoes; cover with waxed paper. Microwave on high 3 minutes or until opaque throughout. Remove from microwave; let stand 2 minutes, covered.

Serve with ROASTED RED POTATOES, steamed sliced ZUCCHINI, an ARUGULA SALAD and SOURDOUGH BREAD. For dessert, RASPBERRY SORBET and BUTTER COOKIES are company fare.