SUNDAY: Family

Present to the family this savory PORK ROAST WITH APRICOT GINGER GLAZE today. Heat oven to 350 degrees. Combine 2 tsp. less-sodium seasoned salt and 1 tsp. dried thyme. Rub on all sides of a 2-pound boneless pork loin roast. Bake 20 minutes per pound or until internal temperature is 145 degrees.

Meanwhile, combine 1/2 cup apricot preserves, 2 tsp. Worcestershire sauce and 3/4 tsp. ground ginger. Coat roast with apricot mixture the last 10 minutes of baking. Remove roast from oven and tent with foil; let stand 3 minutes. Slice and serve.

To go with the roast, bake SWEET POTATOES. Slash the tops and drizzle with a mixture of apple juice and cinnamon. Serve with FRESH BROCCOLI and make CORNBREAD (from a mix). Scoop LIME SHERBET for dessert.

PLAN AHEAD: Save enough pork and bake 2 extra sweet potatoes for Monday. Save enough sherbet for Tuesday.

SHOPPING LIST: less-sodium seasoned salt, dried thyme, boneless pork loin roast, apricot preserves, Worcestershire sauce, ground ginger, sweet potatoes to bake, apple juice, cinnamon, fresh broccoli, cornbread mix, lime sherbet.

MONDAY: Heat & Eat

Take advantage of leftovers for BAKED PORK WITH CORN AND SWEET POTATOES. Heat oven to 350 degrees. Coat a 7-by-11-inch baking dish with cooking spray. In a large bowl, combine 1 (10¾-ounce) can condensed low-fat broccoli cheese soup, 1 (16-ounce) can rinsed no-salt-added corn, 1½ cups chopped cooked (leftover) pork, 2 diced cooked (leftover) sweet potatoes, 1/2 cup 1% milk and 2 beaten eggs. Stir until blended; spoon into baking dish. Bake 25 minutes or until a knife inserted in center comes out clean. Serve with a SPINACH SALAD and WHOLE-GRAIN ROLLS. For dessert, sprinkle CHUNKY APPLESAUCE with cinnamon.

SHOPPING LIST: cooking spray, canned condensed low-fat broccoli cheese soup, canned no-salt-added corn, 1% milk, eggs, fresh spinach, whole-grain rolls, chunky applesauce, cinnamon.

TUESDAY: Budget

These OVEN-GRILLED REUBENS (see recipe) are easy on the pocketbook and the palate. Serve them with DILL PICKLES and MIXED GREENS. Scoop leftover SHERBET for dessert.

SHOPPING LIST: refrigerated sauerkraut, caraway seeds, Thousand Island dressing, rye bread (without caraway seeds), Swiss cheese, shaved corned beef, cooking spray, dill pickles, mixed greens.

WEDNESDAY: Kids

Calling all kids for ONE-POT MEXICALI BOWTIE PASTA (see recipe). Munch on CARROT AND CELERY STICKS on the side. For dessert, pop a few seedless FROZEN GRAPES. (Wash and spread halved grapes on a cookie sheet and freeze for 1 hour.) Frozen grapes keep in plastic bags up to two months.

SHOPPING LIST: bowtie pasta, jar salsa, reduced-sodium black beans, canned corn, butter, chili powder, cumin, coarse salt, shredded Mexican-blend cheese, green onion, carrots, celery, seedless grapes.

THURSDAY: Express

Make it quick with CRUNCHY TURKEY AND CHEESE WRAPS. Spread low-fat mayonnaise onto 4 (8-inch) whole-grain tortillas. Layer lettuce, sliced tomatoes, 3 slices thinly sliced deli turkey and 1 slice 2% cheese down center of each tortilla. Top with baked potato chips. Roll and fold the filled tortilla. Serve with BEAN SOUP. Try BROWNIES for dessert.

PLAN AHEAD: Buy enough brownies for Friday.

SHOPPING LIST: low-fat mayonnaise, whole-grain tortillas, lettuce, tomatoes, sliced deli turkey, sliced 2% cheese, baked potato chips, bean soup, brownies.

FRIDAY: Meatless

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP (see recipe) will be on everyone’s favorites list. Serve with WHOLE-GRAIN ROLLS. Warm leftover BROWNIES and top them with VANILLA ICE CREAM for dessert.

PLAN AHEAD: Save enough ice cream for Saturday.

SHOPPING LIST: unsalted butter, garlic, unsalted vegetable broth, fresh or frozen cheese tortellini, no-salt-added canned diced tomatoes, fresh spinach, fresh basil, Parmigiano-Reggiano cheese, eggs, whole-grain rolls, vanilla ice cream.

SATURDAY: Easy Entertaining

No need to go to the beach for HAWAIIAN FLANK STEAK when you can prepare it for guests at home. Combine 1 (6-ounce) can pineapple juice with 3 tbsp. honey, 1 tbsp.soy sauce, 2 tbsp. chopped green onions and 1 tsp. garlic powder in a shallow dish. Add 1-pound flank steak; turn to coat. Cover and marinate 15 minutes in refrigerator. Remove from refrigerator; pour marinade into a small pan; grill or broil steak 10 minutes on each side for medium doneness. Stir 2 tsp. cornstarch into marinade in pan; bring to a boil for 1 minute. Stir until hot and slightly thick; serve sauce with steak.

Accompany the tropical-flavored steak with RICE and SUGAR SNAP PEAS. Add SOURDOUGH ROLLS. For dessert, sprinkle toasted COCONUT over leftover ICE CREAM.

SHOPPING LIST: pineapple juice, honey, soy sauce, green onions, garlic powder, flank steak, cornstarch, rice, sugar snap peas, sourdough rolls, coconut.