7-Day Menu Planner: A week of recipes.

Family

Family day is a perfect time to splurge and serve Pomegranate Roasted Leg of Lamb (see recipe). The lamb goes well with orzo tossed with toasted pine nuts. Serve with brussels sprouts and crusty rolls. For dessert, serve strawberry ice cream in pretty dessert dishes.

Plan ahead: Save enough lamb for Monday; save some ice cream for Thursday.

Shopping list: Pomegranate juice, balsamic vinegar, garlic, onion, olive oil, fresh rosemary, coarse salt, pepper, lamb leg, orzo, pine nuts, Brussels sprouts, crusty rolls, strawberry ice cream.

MONDAY Heat and Eat

Take advantage of the leftover lamb and prepare pitas for dinner. Spread pita bread with hummus or plain yogurt and layer with lettuce and thin slices of lamb and tomatoes. Serve with deli tabbouleh. For dessert, apricots go well.

Shopping list: Pita bread, hummus or plain yogurt, lettuce, tomatoes, deli tabbouleh, apricots.

TUESDAY Budget

Pay tribute to the colors of the Mexican flag with Colorful Mexican Chili (see recipe). It’s a blend of vegetables, beans and chicken you’ll enjoy with a lettuce wedge and cornbread (from a mix). Pears are your dessert.

Plan ahead: Save enough chili for Wednesday.

Shopping list: Jalapeño peppers, white onion, garlic, canned reducedsodium great northern beans, unsalted chicken broth, boneless, skinless chicken breast, dried basil, cayenne pepper, Roma tomatoes, 50%-light pepper jack cheese, fresh cilantro, lettuce, cornbread mix, pears.

WEDNESDAY Kids

Make chili tacos for the kids tonight. Heat the leftover chili and spoon it into taco shells. Top with reduced-fat sour cream. Add some crunch with baby carrots on the side. The kids can prepare instant chocolate pudding with 1% milk. Teach them to swirl strawberry jam through the pudding for extra-good flavor.

Shopping list: Taco shells, reduced-fat sour cream, baby carrots, instant chocolate pudding, 1% milk, strawberry jam.

THURSDAY Express

Make a great meal with one of the new McCormick Oven Bake Sauces (or try another brand and flavor). Our favorite was Italian Parmesan chicken. You’ll need 1½ pounds boneless chicken breasts or thighs, 3 cups zucchini (cut into 1inch cubes), 1 cup grape tomatoes and the sauce. Serve the chicken with quick-cooking rice, a packaged green salad and whole-grain rolls. Scoop leftover ice cream for dessert.

Tip: If you use bone-in chicken, use 2½ pounds.

Shopping list: McCormick (or another brand and flavor) Italian Parmesan Chicken Oven Bake Sauce, boneless chicken breasts or thighs, zucchini, grape tomatoes, quick-cooking rice, packaged green salad, wholegrain rolls.

FRIDAY Budget

Whether you call them Ranch Eggs or huevos rancheros, you can serve the flavorful dish morning or evening. Heat 4 (6inch) corn tortillas in two batches in 1 tablespoon hot canola oil in a large nonstick skillet over medium-high heat 2 minutes on each side or just until crisp. Drain on paper towels. Arrange tortillas in an even layer on a foil-lined baking sheet.

Break 4 eggs in 1 tablespoon hot canola oil in same skillet and cook 2 minutes on each side or to desired doneness. Place 1 egg in center of each tortilla; top each egg evenly with 2 tablespoons shredded Monterey jack cheese with jalapeño peppers. Broil 5 inches from heat 1 minute or until cheese melts. Sprinkle evenly with chopped fresh cilantro. Top with salsa.

Serve with hashbrowned potatoes (frozen). Buy a coconut cake for dessert.

Plan ahead: Save enough cake for Saturday.

Shopping list: Corn tortillas, canola oil, eggs, Monterey jack cheese with jalapeño peppers, fresh cilantro, salsa, frozen hash-browned potatoes, coconut cake.

SATURDAY Easy Entertaining

Almost any guest would like Broiled Ginger-Glazed Pork Chops (see recipe). Serve with sweet carrots with rice. Combine 1½ pounds baby carrots and 1 can (14 ounces) unsalted chicken broth in a skillet over medium-high heat. Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are softened and broth is reduced to about ¼ cup. Stir in 1/3 cup apricot preserves, 2 tablespoons less-sodium soy sauce, 2 teaspoons grated fresh ginger and pepper to taste. Cook, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over the rice.

Add a spinach salad and SOURDOUGH BREAD. Leftover coconut cake is your dessert.

Shopping list: Vegetable oil spray, bone-in pork chops, coarse salt, apricot preserves, garlic, less-sodium soy sauce, fresh ginger, baby carrots, unsalted chicken broth, pepper, rice, fresh spinach, sourdough bread.