Try out this summer classic adapted from America’s Test Kitchen

SUNDAY (Family) — Use your favorite recipe to make GRILLED PORK CHOPS for family day. Serve them with ROASTED RED POTATOES and this delicious SIMPLE TOMATO SALAD (see recipe). Add WHOLEGRAIN ROLLS. For dessert, top ANGEL FOOD CAKE with STRAWBERRY ICE CREAM.

MONDAY (Meatless) — PASTA PESTO SALAD (see recipe) is just right for an easy, no-meat, summer dinner. Serve it with a SPINACH SALAD with hard-cooked EGG SLICES and GARLIC BREAD. Leftover CAKE with HOT FUDGE SAUCE is your dessert.

TUESDAY (Express)

— Here’s a perfect time to use some more of those garden-fresh tomatoes for GRILLED CHEESE AND TOMATO SANDWICHES. Use brie cheese and sourdough bread for a change. Buy or make WHITE BEAN SOUP to go with the sandwiches. Leftover ICE CREAM is a cool dessert.

WEDNESDAY (Budget)

— It’s easy and tastes great, so why not enjoy MEXICAN CHICKEN (see recipe) tonight? Serve with BROWN RICE, GUACAMOLE and warm CORN TORTILLAS. How about a fresh PEACH for dessert?

THURSDAY (Kids)

— Treat the kids to TURKEY ROLL-UPS. For each serving: Spread 1 tablespoon Thousand Island dressing on a multigrain wrap flatbread; layer with 2 ounces deli sliced turkey, 2/3 cup shredded lettuce and 2 thin slices tomato. Roll; place seam side down on a cutting board and slice on the diagonal.

Serve with BAKED CHIPS and petite GREEN PEAS (from frozen). KIWIS

are a fun dessert.

FRIDAY (Heat and Eat)

— For a quick dinner, try STUFFED TOMATOES: Heat oven to 350 degrees. Hollow out large tomatoes and fill with a mixture of leftover brown rice, finely chopped red onion, leftover green peas, crumbled Greek feta cheese and chopped parsley (all ingredients to taste). Drizzle with canola oil and bake 20 to 30 minutes or until heated through. If you don’t want to heat your oven, cover the tomatoes with waxed paper and microwave 1 to 2 minutes per tomato on high. (Start with 1 minute per tomato.)

Serve with a packaged CAESAR SALAD and WHOLE-GRAIN ROLLS. Make instant fat-free VANILLA PUDDING with 1% milk for dessert.

SATURDAY (Easy Entertaining)

— Invite friends for PARMESAN HERB-CRUSTED FLOUNDER: Heat oven to 450 degrees. Mix 1/3 cup sliced almonds, 1/4 cup plain panko breadcrumbs, 3 tablespoons parmesan herb seasoning blend and 1/2 teaspoon paprika in a shallow dish. Brush 4 (4to 6-ounce) flounder fillets with olive oil. Coat evenly with almond mixture. Place fish on nonstick foil-lined shallow baking pan. Bake 10 to 12 minutes or until fish is opaque throughout.

Serve with O’BRIEN POTATOES (from frozen), ASPARAGUS, a BIBB SALAD and a BAGUETTE. Buy a CARROT CAKE for dessert.

TIP: Substitute tilapia or red snapper for the flounder, if desired.