SUNDAY Family

Serve Rosemary Orange Chicken with brown rice and tiny green peas. For dessert, buy a blackberry cobbler.

The plan: Save enough chicken for Monday.

The list: chicken, shallots, garlic, oranges, broth, butter, rosemary, white-wine vinegar, rice, peas, cobbler.

MONDAY Heat & Eat

Use leftover chicken and make grilled chicken and cheese sandwiches. Chop 4 leftover chicken breasts and mix with cup golden raisins, cup thinly sliced celery and cup low-fat mayonnaise. Coat one side of 12 whole-grain bread slices with cooking spray. Place 6 slices, coated side down, on skillet or griddle. Place thin slice of Monterey Jack cheese on each of 6 slices. Spread chicken on bread. Top with another thin slice of cheese and remaining 6 bread slices (coated side up). Cook on medium 3-4 minutes per side or until lightly browned. Serve with carrot salad.

The list: raisins, celery, mayonnaise, bread, cheese, carrot salad.

TUESDAY Kids

Make tacos and top them with shredded sharp cheddar. Make a chopped lettuce salad and add corn bread muffins from a mix. Chunky applesauce is dessert.

The plan: Freeze enough muffins for Friday.

The list: taco ingredients, cheese, lettuce, bread mix, applesauce.

WEDNESDAY Meatless

Serve Winter Squash & Chickpea Soup with romaine salad and whole-grain rolls.

The plan: Save enough soup for Thursday.

The list: onions, winter squash, tomatoes, chickpeas, broth, butter; fresh herbs, romaine, rolls.

THURSDAY Express

It’s a leftover soup and deli sandwich night. Add a packaged Caesar salad. For dessert, make instant vanilla pudding with 1 percent milk and stir in sliced banana.

The list: sandwich, milk, banana.

FRIDAY Budget

Serve Spicy Oven-Baked Catfish with oven fries, deli slaw and leftover corn bread muffins. Plums are dessert.

The list: fish, hot sauce, cornmeal, fries, slaw, plums.