SUNDAY

Prepare prize-winning BEEF STEAK WITH CURRIED ONION AND PLUM SAUCE (see recipe) from a past National Beef Cook-Off. Accompany it with JASMINE RICE, BROCCOLI, MIXED GREENS and SOURDOUGH BREAD. Buy a CARROT CAKE for dessert.

PLAN AHEAD: Save enough cake for Wednesday.

SHOPPING LIST: olive oil, 4 beef shoulder top blade (flatiron) steaks or 4 boneless beef chuck eye steaks, salt, pepper, green onions, plum or blackberry preserves, mango chutney, curry powder, lime, peanuts, jasmine rice, broccoli, salad greens, sourdough bread, carrot cake.

MONDAY

You're in for a treat with ROCKIN' RAINBOW PASTA (see recipe). Serve the multicolored pasta and bean dish with a SPINACH SALAD and CRUSTY ROLLS. Enjoy PEACHES for a light dessert.

SHOPPING LIST: olive oil, garlic, canned cannellini beans, package frozen bell peppers and onions, penne pasta, sliced pepperoncinis (from a jar), black olives, Italian parsley, lemon, parmesan cheese, fresh spinach, crusty rolls, peaches.

PLAN AHEAD: Save enough pasta for Tuesday.

TUESDAY

You can afford to relax and read the newspaper before dinner since all you have to do is heat the leftover PASTA. Serve it with a RED-TIPPED LETTUCE SALAD and MULTIGRAIN ROLLS. Sliced KIWIFRUIT is a good dessert.

SHOPPING LIST: red-tipped lettuce, multigrain rolls, kiwifruit.

WEDNESDAY

Keep costs down with TURKEY BURGERS. To boost the flavor, cook some sliced onions and mushrooms in a little canola oil until lightly browned. Spoon over the burgers. Serve with a ROMAINE SALAD. Slice the leftover CAKE for dessert.

SHOPPING LIST: turkey burgers, hamburger buns, onions, mushrooms, canola oil, romaine.

THURSDAY

Kids will love TOSTADA BAKE. Heat oven to 375 degrees. In a large nonstick skillet, cook 1 pound lean ground beef on medium; drain. Add ¹₂ cup tomato sauce (from a 15-ounce can) and 1 packet reduced-sodium taco seasoning mix. Blend well. Place 2¹₂ cups coarsely crushed baked corn chips in an 8-by-8-inch baking dish coated with cooking spray. Combine remaining tomato sauce and 1 (15-ounce) can rinsed pinto beans. Spread beef over chips, then spoon bean mixture over beef. Bake about 25 minutes or until bubbly. Sprinkle ¹₄ cup shredded 50 percent light cheddar cheese and ¹₂ cup more crushed corn chips on top; bake 5 more minutes to melt cheese.

Serve with CHOPPED LETTUCE and extra CHIPS. For dessert, how about PLUMS?

SHOPPING LIST: lean ground beef, tomato sauce, reduced-sodium taco seasoning mix, baked corn chips, cooking spray, canned pinto beans, 50 percent light cheddar cheese, lettuce, plums.

FRIDAY

Try a packaged stir-fry meal. Add your own favorite protein such as beef, chicken or pork, and the meal will be on the table in no time. Stir in some extra vegetables for a delicious meal. Serve with a packaged GREEN SALAD and BREAD STICKS. For dessert, fresh PINEAPPLE is refreshing.

SHOPPING LIST: Packaged stir-fry meals, beef, chicken or pork (to add to meal), extra fresh vegetables, packaged green salad, bread sticks, fresh pineapple.

SATURDAY

SPICY BASQUE-STYLE CHICKEN (see recipe) is packed with flavor. Serve it over YELLOW RICE tossed with frozen tiny GREEN PEAS. Add an ARUGULA SALAD and BAGUETTES. Finish your meal with FRUIT TARTS.

SHOPPING LIST: smoked paprika, pepper, chicken breast tenders, olive oil, garlic, sliced green olives, canned mild diced tomatoes and green chiles, bacon or finely chopped prosciutto, fresh parsley, yellow rice, frozen tiny green peas, arugula salad, baguettes, fruit tarts.

-- SUSAN NICHOLSON | amuniversal