Dazzle the family with FLANK STEAK WITH RED WINE PAN SAUCE for dinner. Serve it with ROASTED RED POTATOES, GRILLED ASPARGUS, MIXED GREENS and WHOLE-GRAIN BREAD. Buy a KEY LIME PIE for dessert.

Save enough beef and pie for Monday.

flank steak, coarse salt, pepper, butter, green onions, dry red wine, lower-sodium beef broth, Dijon mustard, cracked peppercorns, red potatoes, asparagus, mixed greens, whole-grain bread, key lime pie.

Season steak with salt and pepper. Heat oven to 200 degrees. Warm an oven-safe platter in oven. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add steak; cook 4 minutes. Turn; cook 4 more minutes. Reduce heat to low; cook steak 4 more minutes or until internal temperature reaches 145 degrees for medium-rare. Place steak on warm platter in oven. In same skillet, cook green onions in pan juices on medium-high. Add wine; cook, scraping browned bits from skillet. Cook 1 minute to reduce wine. Stir in broth, mustard and peppercorns. Bring to a boil; cook 5 minutes to reduce by half. Slowly whisk in remaining butter 1 tablespoon at a time, letting it melt and blend into the sauce before adding the next tablespoon. Serve sauce with steak.

Per serving: 266 calories, 24 grams protein, 16 grams fat (56% calories from fat), 9 grams saturated fat, 2 grams carbohydrate, 74 milligrams cholesterol, 341 milligrams sodium, 1 gram fiber.

Use the leftover beef, any stir-fry sauce and stir-fry vegetables to prepare a BEEF STIR-FRY. Serve your creation over BROWN RICE. Add a LETTUCE WEDGE and BREAD STICKS. Slice the leftover PIE for dessert.

Cook enough brown rice for Tuesday.

stir-fry sauce, stir-fry vegetables, brown rice, lettuce, bread sticks.

Try a jar of premade simmer sauce, such as chicken tikka masala, and stir up an Indian feast to remember. Serve it over leftover RICE. Add a packaged GREEN SALAD and WHOLE-GRAIN ROLLS, and that’s dinner. Add a slice of CANTALOUPE for a refreshing ending.

ingredients for chicken tikka masala, packaged green salad, whole-grain rolls, cantaloupe.

Try GRILLED PORTOBELLO MUSHROOMS CAPRESE for a special no-meat dinner. Serve the mushrooms on WHOLE-GRAIN BUNS along with POTATO SALAD. Slice MANGOES for dessert.

balsamic vinegar, olive oil, garlic, fresh basil, coarse salt, portobello mushroom caps, fresh mozzarella, prepared basil pesto, Campari tomatoes, whole-grain buns, potato salad, mangoes.

Prep time:  15 minutes; marinating time: 30 to 60 minutes

In a small bowl, combine vinegar, oil, garlic, chopped basil and salt until blended. Transfer mixture to a resealable plastic bag. Add portobello caps. Marinate 30 to 60 minutes, turning once. Remove mushrooms; discard marinade. Meanwhile, heat grill to medium for direct-heat grilling. Grill 7 to 9 minutes per side or until tender, turning once. Arrange on serving platter. Top each with a mozzarella slice, 1 tablespoon pesto, 2 tomato slices and a fresh basil leaf.

Per serving: 188 calories, 9 grams protein, 15 grams fat (70% calories from fat), 5.4 grams saturated fat, 6 grams carbohydrate, 24 milligrams cholesterol, 273 milligrams sodium, 2 grams fiber.

For a fun summer dinner, treat the kids to TURKEY TORTILLA CONES. Add CORN ON THE COB and CHERRY TOMATO HALVES. Fresh PEACHES are your dessert.

Neufchatel cheese, whole-grain tortillas (6-inch), mild salsa, lettuce, cooked turkey breast, 50% light cheddar cheese, red bell pepper, corn on the cob, cherry tomatoes, peaches.

Spread Neufchatel evenly on top 2/3 of each tortilla; spread salsa over cheese. Top with lettuce, turkey, cheddar cheese and bell pepper strips. Fold up bottom third of each tortilla; roll to make cone shape with folded end on bottom. Keep tortilla in cone shape with toothpick. Serve with additional salsa.

Per serving: 292 calories, 23 grams protein, 13 grams fat (38% calories from fat), 7.2 grams saturated fat, 23 grams carbohydrate, 58 milligrams cholesterol, 633 milligrams sodium, 3 grams fiber.

Keep the cost down with OVEN-FRIED BACON-WRAPPED CHICKEN THIGHS: Heat oven to 350 degrees. Microwave 8 slices bacon 30 seconds to 1 minute on high (100% power) or until limp. Wrap 8 bone-in skinless chicken thighs with the bacon. In a flat dish, combine 1/2 cup cornmeal, 1 teaspoon coarse salt, 1 teaspoon paprika and 1 teaspoon pepper. Coat chicken in mixture. Arrange on wire rack coated with cooking spray; place in a foil-lined broiler pan. Coat chicken with cooking spray. Bake about 45 minutes, turning once or until internal temperature reaches 165 degrees.

Serve with BAKED POTATOES, SLICED TOMATOES and CRUSTY ROLLS. Fresh FIGS are dessert.

bacon, bone-in skinless chicken thighs, cornmeal, coarse salt, paprika, pepper, cooking spray, potatoes to bake, tomatoes, crusty rolls, fresh figs.

Invite guests for APPLE MUSTARD GLAZED PORK CHOPS for dinner: Season 4 boneless pork chops (3/4 inches thick) with black pepper. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high; brown chops 2 minutes. Turn; add 1/4 cup apple juice, 2 tablespoons apple jelly and 2 tablespoons Dijon mustard. Reduce heat to low; cover and cook 8 to 10 minutes.

Serve chops with the pan sauce and JASMINE RICE, STEAMED FRESH ZUCCHINI, a BOSTON LETTUCE SALAD and a BAGUETTE. For dessert, spoon FRESH BLACKBERRIES over VANILLA ICE CREAM.

boneless pork chops, black pepper, canola oil, apple juice, apple jelly, Dijon mustard, jasmine rice, fresh zucchini, Boston lettuce, baguette, fresh blackberries, vanilla ice cream.

Our family thought GRILLED MONTEREY CHICKEN was super-delicious. Serve it with POTATO SALAD, COLESLAW and CRUSTY ROLLS for a wonderful summer meal. Buy a BOSTON CREAM PIE for dessert.

Save enough chicken breast, coleslaw and pie for Monday.

Dijon mustard, honey, coarse salt, pepper, boneless skinless chicken breasts, bacon, pepper jack cheese, red onion, limes, potato salad, coleslaw, crusty rolls, Boston cream pie.

Prep time:  25 minutes; chilling time: 30 to 60 minutes

Cook time:  about 10 to 13 minutes; standing time: 5 to 10 minutes

In a medium bowl, whisk together the mustard, honey, salt and pepper. Reserve 1/4 cup mixture for basting. Transfer remaining honey mustard mixture to large resealable plastic bag. Working with one breast at a time, starting on thick side, cut chicken in half horizontally, stopping 1/2 inch from edge so halves remain attached. Open breast like a book, creating single flat piece. Place chicken in bag with honey mustard mixture, toss to coat and refrigerate 30 to 60 minutes. Meanwhile, cook bacon on medium 5 to 7 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve bacon fat. Once cool, toss bacon with pepper jack. Remove chicken, discard marinade. Grill chicken on hotter side of grill 5 to 6 minutes per side or until meat thermometer inserted into thickest part registers 165 degrees. Push toothpick through onion; brush lightly with bacon fat. Grill 5 minutes or until tender. Brush chicken with reserved honey mustard. Remove onions from grill; remove toothpicks. Divide onion rings over 4 breasts. Divide bacon-cheese mixture over onions. Cover and cook until cheese is melted. Transfer to platter; tent with foil for 5 to 10 minutes. Serve with lime wedges. (Adapted from "The Chicken Bible," America’s Test Kitchen.)

Per servings: 392 calories, 49 grams protein, 18 grams fat (41% calories from fat), 7.9 grams saturated fat, 8 grams carbohydrate, 162 milligrams cholesterol, 637 milligrams sodium, 1 gram fiber.

Make CHICKEN SANDWICHES WITH BRIE on ciabatta bread using the leftover chicken. Serve with leftover COLESLAW. Leftover PIE is your dessert.

You’ll be happy to skip meat for RAVIOLI WITH ASPARAGUS AND WALNUTS: Cook 1 (14- to 16-ounce) package cheese ravioli (fresh or frozen) according to directions. Meanwhile, heat 2 tablespoons olive oil in a medium nonstick skillet. Add 2 cloves sliced garlic and 1/2 cup roughly chopped walnuts; cook 4 to 5 minutes, stirring often, or until nuts are lightly toasted and fragrant. Add 1 pound asparagus, trimmed and thinly sliced on the diagonal; cook 2 minutes or until just tender. Serve over ravioli and sprinkle with freshly grated Parmesan cheese.

Add a SPINACH SALAD and ITALIAN BREAD. STRAWBERRY ICE CREAM is dessert.

fresh or frozen cheese ravioli, olive oil, garlic, walnuts, asparagus, Parmesan cheese, fresh spinach, Italian bread, strawberry ice cream.

Stay cool with a quick meal of TUNA STUFFED AVOCADOS. Buy tuna salad from the deli and spoon into ripe halved avocados (see TIP). Add a bowl of GAZPACHO along with SESAME BREAD STICKS. Enjoy fresh TROPICAL FRUIT for dessert.

Sprinkle avocados with lemon juice to prevent darkening.

deli tuna salad, avocados, lemon, gazpacho, sesame bread sticks, fresh tropical fruit.

PASTA FAGIOLI is easy on the budget and full of flavor. Serve it with a LETTUCE WEDGE and WHOLE-GRAIN BREAD. Fresh BLUEBERRIES make a good dessert.

olive oil, carrots, garlic, unsalted chicken broth, canned no-salt-added tomato sauce, Italian seasoning, ditalini pasta, canned reduced-sodium cannellini beans, diced ham, coarse salt, pepper, Parmesan cheese, lettuce, whole-grain bread, fresh blueberries.

Heat oil in a Dutch oven on medium high. Microwave carrots with 2 tablespoons water for 3 minutes on high (100% power); drain and set aside. Add garlic to Dutch oven; cook 1 minute. Stir in broth, 2 cups water, tomato sauce and Italian seasoning. Bring to a boil. Add pasta and carrots; simmer 10 minutes, stirring occasionally. Stir in beans, ham, salt and pepper. Heat through. Garnish with cheese and serve. (Adapted from Family Circle magazine.)

Per cup: 218 calories, 10 grams protein, 3 grams fat (13% calories from fat), 0.5 gram saturated fat, 36 grams carbohydrate, 7 milligrams cholesterol, 408 milligrams sodium, 5 grams fiber.

No kid will be able to resist LAYERED MEXICAN CASSEROLE: Heat oven to 350 degrees. In an ungreased 8-inch-square baking dish, spread 2 1/2 cups of Corn Chex (or similar) cereal. Spoon 2 cups rinsed reduced-sodium pinto beans (from 19-ounce can) over cereal. Sprinkle with 1 cup shredded 50% light cheddar cheese. Spoon 1 1/2 cups mild salsa over cheese. Sprinkle with 2 more cups cereal and 1 more cup cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Serve with reduced-fat sour cream.

Add GUACAMOLE on SHREDDED LETTUCE. How about fresh PEACHES for dessert?

Corn Chex (or similar) cereal, canned reduced-sodium pinto beans, 50% light cheddar cheese, mild salsa, reduced-fat sour cream, guacamole, lettuce, peaches.

Show off your cooking skills and invite guests for GRILLED STEAKS. Serve them with SWEET ONION CASSEROLE, GREEN BEANS, a ROMAINE SALAD and CRUSTY ROLLS. FRUIT TARTS are a perfect dessert.

steaks to grill, canola oil, sweet onions (such as Vidalia), white rice, part-skim Jarlsberg or Gruyere cheese, coarse salt, pepper, allspice, cooking spray, Parmesan cheese, fresh parsley (if desired), green beans, romaine, crusty rolls, fruit tarts.

Heat oven to 325 degrees. Heat oil in a large nonstick skillet on medium. Add onions; cook 10 minutes or until softened. Place in a large bowl. Stir rice, cheese, salt, pepper and allspice into onions. Spoon mixture into an 8-by-8-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan. Cover and bake 40 minutes. Uncover; bake 5 more minutes. Top with parsley, if desired.

Per serving: 153 calories, 7 grams protein, 6 grams fat (33% calories from fat), 2.1 grams saturated fat, 18 grams carbohydrate, 10 milligrams cholesterol, 145 milligrams sodium, 2 grams fiber.

Prepare a BAKED TURKEY BREAST according to package directions and add GRAVY on the side. Serve it with SCALLOPED POTATOES, SUGAR SNAP PEAS and a ROMAINE SALAD. For dessert, enjoy some refreshing FRESH FRUIT WITH ORANGE GINGER SYRUP.

Save enough turkey and fruit for Monday.

turkey breast to bake, gravy, scalloped potatoes, sugar snap peas, romaine, cantaloupe, fresh strawberries, fresh blueberries, fresh pineapple, sugar, fresh ginger, orange, lemon.

Cook time:  less than 5 minutes; chilling time: 1 hour

In a large bowl, combine all fruit. Combine sugar, water, ginger, zest and juice in a small saucepan over low heat until sugar dissolves. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat; let stand 15 minutes. Remove and discard ginger. Cool syrup; chill 1 hour. Serve syrup with fruit.

Per serving: 165 calories, 2 grams protein, no fat (no calories from fat), no saturated fat, 42 grams carbohydrate, no cholesterol, 16 milligrams sodium, 4 grams fiber.

Use the leftovers for TURKEY ENCHILADAS WITH AVOCADO CORN SALAD. Heat oven to 400 degrees. Coat an 8-by-11-inch baking dish with cooking spray. Microwave 8 flour tortillas as package directs until softened. Divide 2 cups shredded cooked (leftover) turkey and 3/4 cup shredded Mexican-blend cheese among tortillas. Roll and place in dish, seam side down. Pour 1 (10-ounce) can enchilada sauce over all; top with 1/4 cup more cheese. Bake 8 to 10 minutes; remove from oven and let stand 3 minutes.

Meanwhile, combine 1 diced Hass avocado, 1 pint halved grape tomatoes, 2 (11-ounce) cans rinsed corn, 1 tablespoon fresh lime juice and coarse salt and pepper to taste; toss to mix. Serve vegetable mix with enchiladas.

Add a SPINACH SALAD. Spoon the leftover FRUIT for dessert.

cooking spray, flour tortillas, shredded Mexican-blend cheese, canned enchilada sauce, Hass avocado, grape tomatoes, canned corn, lime, coarse salt, pepper, fresh spinach.

Use any premeasured seasoning mix for a no-brainer meal. This time, I tried a STIR-FRY with good results. Serve it with quick BROWN RICE, a packaged GREEN SALAD and CRUSTY BREAD. FRESH PLUMS are your dessert.

premeasured seasoning mix and ingredients to go with it, quick brown rice, packaged green salad, crusty bread, fresh plums.

For a flavor-packed, no-meat dinner, you'll like FARFALLE WITH PESTO, GOAT CHEESE AND TOMATOES. Serve it with a LETTUCE WEDGE and GARLIC BREAD. A cool slice of CANTALOUPE is good for dessert.

farfalle or other pasta, prepared pesto (jar or refrigerated), goat cheese, grape tomatoes, lettuce, garlic bread, cantaloupe.

Cook pasta according to package directions. Reserving 1/2 cup pasta water, drain and return pasta to pot. Add the pesto, half the goat cheese and reserved water; toss to coat. Fold in the tomatoes and sprinkle with remaining goat cheese before serving.

Per serving: 336 calories, 16 grams protein, 14 grams fat (37% calories from fat), 4.8 grams saturated fat, 38 grams carbohydrate, 19 milligrams cholesterol, 220 milligrams sodium, 4 grams fiber.

BEAN-AND-VEGGIE WRAPS will please the kids. Heat 4 (6- to 8-inch) whole-grain flour tortillas as directed. Meanwhile, heat a large nonstick skillet on medium. Cook 3 cups fresh sliced mushrooms and 1/4 cup minced onion 5 minutes or until onion is softened and mushrooms have released their liquid. Stir in 1 (15-ounce) can rinsed reduced-sodium black beans; heat through. Stir in 4 cups spinach leaves; remove from heat. Divide mixture among tortillas. Sprinkle with some shredded 50% light cheddar cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over middle, overlapping. Fold remaining end down. Serve with RICE and CHERRY TOMATO HALVES. Slice KIWIS for dessert.

whole-grain flour tortillas, fresh sliced mushrooms, onion, canned reduced-sodium black beans, fresh spinach, shredded 50% light cheddar cheese, rice, cherry tomatoes, kiwis.

You won't put too much strain on the budget with TOMATO-AND-AVOCADO EGG SALAD. In a medium bowl, mix together 6 sliced hard-boiled eggs (reserve center slice of each egg), 2 diced Hass avocados, 1 cup chopped tomato, 1/3 cup minced red onion and 1/4 cup chopped flatleaf parsley; toss gently to mix. In a small bowl, combine 2 tablespoons low-fat mayonnaise, 2 tablespoons reduced-fat sour cream, 1 tablespoon fresh lemon juice, 1/2 teaspoon coarse salt and 1/4 teaspoon hot pepper sauce. Add dressing to egg mixture; stir gently just until ingredients are coated. Refrigerate 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved center egg slices.

Add BEAN SOUP and WHOLE-GRAIN ROLLS. WATERMELON SLICES are a juicy dessert.

The egg-avocado mixture also makes a great sandwich filling.

eggs, Hass avocados, tomato, red onion, flatleaf parsley, low-fat mayonnaise, reduced-fat sour cream, lemon, coarse salt, hot pepper sauce, fresh spinach, bean soup, whole-grain rolls, watermelon.

SIZZLING STEAK-AND-POTATO SALAD is perfect for guests. Serve with GARLIC BREAD.

For dessert, make PEACH PARFAITS: Layer sliced peaches with vanilla pudding (from mix); garnish with light whipped cream and toasted sliced almonds.

sirloin tip center steaks, reduced-fat salad dressing or vinaigrette (such as non-creamy Caesar dressing, balsamic or red wine vinaigrette), baking potatoes, zucchini or yellow summer squash, coarse salt, romaine, garlic bread, peaches, instant vanilla pudding mix, light whipped cream, sliced almonds.

Place steaks and 1/4 cup dressing into resealable plastic bag; close bag securely and turn steaks to coat. Marinate in refrigerator 30 minutes to 2 hours. Remove steaks and discard marinade. Place steaks on grill over medium ash-covered coals; arrange potatoes and squash around steaks. Grill, covered, 11 to 13 minutes (or 13 to 15 minutes over medium heat on preheated gas grill) for medium-rare doneness, turning occasionally. (Do not overcook.) Grill potatoes 13 to 15 minutes (gas grill times remain the same) and squash 7 to 10 minutes (gas grill times remain the same) or until vegetables are tender and lightly browned, turning occasionally and brushing with 2 tablespoons dressing.

Let steak rest 5 minutes. Carve into thin slices; season with salt. Cut potatoes and squash into 1-inch pieces. Combine lettuce and vegetables in large bowl. Combine lettuce mixture with remaining dressing; toss evenly to coat. Divide lettuce mixture evenly among four plates. Top with steak slices.

Per serving: 278 calories, 27 grams protein, 5 grams fat (15% calories from fat), 1.6 grams saturated fat, 31 grams carbohydrate, 56 milligrams cholesterol, 783 milligrams sodium, 5 grams fiber.