Pecan-crusted tilapia will be a huge hit

SUNDAY (Family) — Bake a TURKEY BREAST for family day. Use your secret weapon, the microwave, and prepare RISOTTO WITH PEAS AND MUSHROOMS (see recipe). Add a ROMAINE SALAD and WHOLE GRAIN ROLLS. For dessert, buy or make a CHERRY COBBLER. MONDAY (Heat and Eat) — These TURKEY ROLLUPS make good use of leftover turkey. Mix together 1/3 cup low-fat mayonnaise, 1 tablespoon Dijon mustard and 3 tablespoons any chutney. Spread evenly over 8 (8-inch) whole-grain tortillas. Top with sliced turkey, thin slices of red onion and fresh spinach leaves. Roll tightly, cut in half, and serve with the leftover RISOTTO.

Add a LETTUCE WEDGE. Warm the leftover COBBLER and top with VANILLA ICE CREAM for dessert. TUESDAY (Budget) — Try CABBAGE WITH SMOKED SAUSAGE AND APPLES (see recipe) in your slow cooker tonight. Serve the savory dish with BEETS and DARK RYE BREAD. For dessert, PEARS are easy.

TIP: Look for juniper berries in the spice aisle. WEDNESDAY (Express)

— Make a quick MEAT SAUCE WITH PASTA. Cook 1 pound lean ground beef or turkey breast in a Dutch oven on medium 5 to 6 minutes or until no longer pink; drain. Add 1 (24- to 26-ounce) jar tomato-andbasil pasta sauce, 1 (4- to 6-ounce) can drained sliced mushrooms and 1 teaspoon dried basil to meat. Bring to a boil; reduce heat and simmer 10 minutes. Serve over any prepared refrigerated pasta.

Add a packaged GREEN SALAD and GARLIC BREAD. TAPIOCA PUDDING is a good dessert to complete your meal. THURSDAY (Meatless) — Quick and easy is what we call LENTIL SOUP WITH TOMATOES AND PEPPERS. Heat 1 tablespoon canola oil in a Dutch oven on medium. Add 1 1/2 cups chopped onion, 1 1/2 cups diced red bell pepper, 2 teaspoons minced garlic and 1 teaspoon dried thyme. Cover and cook 8 minutes or until vegetables are soft but not browned; stir often. Add 4 cups unsalted vegetable broth or water, 1 cup rinsed and sorted lentils, 2 small bay leaves, 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer 30 minutes or until lentils are tender. Mix in 1 (28-ounce) can crushed tomatoes. Simmer 5 to 10 minutes to blend flavors. Remove bay leaves and serve.

Accompany the soup with a SPINACH SALAD and CHEESE TOAST (use any shredded cheese on any dense bread and broil until the cheese melts). Leftover ICE CREAM with BUTTERSCOTCH SAUCE is dessert. FRIDAY (Kids) — The kids can prepare their own BEANY BURRITOS. Heat canned vegetarian refried beans and spread on burrito-size tortillas. Cover beans with drained mild salsa, shredded lettuce and any shredded cheese. Roll, cut in half and serve with RICE. Munch on CARROT STICKS alongside.

Finish with ROCKY ROAD PARFAIT, a kid’s ooey-gooey dream: In a tall dessert glass, layer prepared instant chocolate pudding with leftover butterscotch sauce, marshmallow cream, a few chopped pecans and some raisins; repeat and end with marshmallow cream. SATURDAY (Easy Entertaining) — Invite friends for PECAN CRUSTED TILAPIA WITH ITALIAN SALSA (see recipe). Serve with ORZO tossed with chopped fresh parsley and steamed SPINACH tossed with olive oil and garlic. Add CRUSTY BREAD.

For dessert, buy FRUIT TARTS.