Try making chicken paprikash or lamb chili this week

SUNDAY (Family)

— Make family day extraspecial with ROASTED LAMB on the menu. Heat oven to 325 degrees. Crush or finely chop 1 tablespoon fennel seeds. Combine seeds with 1 teaspoon minced garlic, 2 teaspoons finely chopped lemon zest (yellow part only), 1 teaspoon coarse salt and 1/2 teaspoon pepper; mix well. Rub mixture on

1 (4- to 5-pound) boneless leg of lamb. Place on rack in roasting pan. Bake 1 1/4 to 1 1/2 hours or until internal temperature reaches 145 degrees. Remove from oven; cover loosely with foil and let stand for 10 minutes. Slice and serve.

Add your own ROSEMARY ROASTED POTATOES, GREEN BEANS, MIXED GREENS and WHOLE-GRAIN BREAD. Buy CHOCOLATE ECLAIRS for dessert.

Save enough lamb for Monday.

MONDAY (Budget)

— Be money-wise by using the leftover lamb for LAMB CHILI (see recipe). Top it with tangy plain yogurt and serve with a LETTUCE WEDGE and CORNBREAD

(from mix). For dessert, sprinkle PEACHES with cinnamon.

Save enough chili for Friday.

TUESDAY (Meatless)

— Make a delicious nomeat dinner, RAVIOLI WITH PESTO, in no time. Toss pesto with hot cheese ravioli (from refrigerated or frozen) and garnish with freshly grated Parmesan. Add a SPINACH SALAD and GARLIC BREAD. Enjoy PEARS for dessert.