Each day of the week offers a menu aimed at a different...

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.

SUNDAY / Family

Make Pineapple-Pork Kebabs for the family. Serve the juicy kebabs with rice. Enjoy extra fruit in Peachy Bread Pudding.

Plan ahead: Cube bread the day before.

Save enough pudding and rice for Monday.

Pineapple-Pork Kebabs

Makes 8 servings

Preparation time: 15 minutes; marinating time: 30 minutes to 2 hours

Cooking time: 22 to 25 minutes

1 8-ounce can pineapple chunks with juice

1 / 4 cup each dark corn syrup and reduced sodium soy sauce

1 tablespoon Dijon mustard

1 clove pressed garlic

1 / 4 teaspoon cracked peppercorns

1 1/2 pounds well-trimmed pork tenderloins, cut into 1-inch cubes

3 medium zucchini, cut into 1-inch slices

1 large green bell pepper, cut into 1 inch squares

1 medium quartered onion

Drain pineapple; reserve juice. Combine pineapple juice, corn syrup, soy sauce, mustard, garlic and pepper; remove 1/3 cup marinade and set aside. Pour remaining marinade into a resealable plastic bag. Add pork and zucchini, turning to coat. Let stand at room temperature 30 minutes or refrigerate 2 hours. Heat oven to 350 or grill to medium-high. Remove pork and zucchini from bag and discard marinade. Thread pork, zucchini, bell pepper, onion and pineapple loosely onto 8 (12-inch) metal skewers. Cook 22 to 25 minutes or until meat thermometer reaches 155, turning and basting occasionally.

Per serving: 160 calories, 19 grams protein, 3 grams fat (17 percent calories from fat), 1 gram saturated fat, 13 grams carbohydrate, 55 milligrams cholesterol, 230 milligrams sodium, 2 grams fiber.

Peachy Bread Pudding

Makes 8 servings

Preparation time: 10 minutes

Cooking time: 30 to 40 minutes

4 cups day-old bread cubes (dense white bread)

cooking spray

3 eggs

1 1/2 cups 1 percent milk

1/3 cup sugar

1/2 teaspoon almond extract

1 21-ounce can no-sugar- added peach pie filling, divided

Heat oven to 350. Spread bread in a 9-inch square baking dish coated with cooking spray. Whisk together eggs, milk, sugar and extract. Stir in 1 cup of the pie filling and mix well. Pour over bread cubes, pressing custard down into bread with back of spoon. Bake 30 to 40 minutes or until knife inserted near center comes out clean. Heat remaining filling and spoon over warm pudding.

Per serving: 183 calories, 6 grams protein, 3 grams fat (17 percent calories from fat), 1 gram saturated fat, 32 grams carbohydrate, 82 milligrams cholesterol, 217 milligrams sodium, 2 grams fiber.

MONDAY / Heat & Eat

Make a quick beef stir-fry using flank steak, mushrooms, snow peas and peppers. Serve over leftover rice.

For dessert, there's leftover pudding.

TUESDAY / Kids

The kids can't resist Dreamy Chicken Enchiladas. Serve with extra flour tortillas if desired. For dessert, help your angels prepare How-Now-Brown-Cow Rice Pudding.

Dreamy Chicken Enchiladas

Makes 8 servings

Preparation time: 15 minutes

Cooking time: 40 minutes; standing time: 15 minutes

cooking spray

2 10-ounce cans mild diced tomato and green chilies with juice, divided

2 cups chopped cooked chicken

1 8-ounce package reduced-fat softened cream cheese

4 thinly sliced scallions

1 8-ounce container reduced-fat sour cream

8 98 percent fat-free flour tortillas

1/2 cup reduced-fat shredded sharp Cheddar cheese

chopped tomatoes and shredded lettuce for garnish

Heat oven to 350. Coat a 9- by 13-inch baking dish with cooking spray. Mix together 1 / 4 cup of the tomato and green chilies, chicken, cream cheese and scallions. In another bowl, mix together the remaining diced tomato and green chilies and sour cream. Wrap tortillas in a damp white paper towel and microwave 15 seconds on high (100 percent power) or until warm. Arrange chicken mixture evenly down center of tortillas; roll and place, seam side down, in baking dish. Bake, covered, 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Recover and bake 10 more minutes; let stand 15 minutes. Garnish with tomatoes and lettuce.

Per serving: 330 calories, 21 grams protein, 14 grams fat (39 percent calories from fat), 7.9 grams saturated fat, 30 grams carbohydrate, 70 milligrams cholesterol, 827 milligrams sodium, 3 grams fiber.

How-Now-Brown-Cow Rice Pudding

Makes 8 servings

Preparation time: less than 10 minutes; chilling time: 10 minutes or more

Cooking time: about 20 minutes

2 1/2 cups 1 percent milk

2 cups (leftover) cooked rice

1/3 cup sugar

1 / 4 cup semisweet chocolate chips

1 teaspoon pure vanilla extract