Crispy potatoes pair nicely with grilled chicken

SUNDAY: Family day

Grilling days are here, so enjoy your own grilled chicken for family day. Alongside, add delicious crisp roasted fingerling potatoes (see recipe), green beans and sourdough bread. Blueberry and citrus sorbet “layer cake” (see recipe) is a pretty and refreshing summertime dessert.

PLAN AHEAD: Grill enough chicken for Monday.

SHOPPING LIST: chicken to grill, fingerling potatoes, salt, baking soda, extra-virgin olive oil, pepper, green beans, sourdough bread, walnuts, blueberry preserves or jam, orange sorbet, lemon or other citrus sorbet, fresh blueberries.

MONDAY: Heat and eat

Use the leftover chicken in chicken spaghetti (see recipe). Serve it with broccoli, a lettuce wedge and whole-grain bread. Fresh nectarines are your dessert.

PLAN AHEAD: Save enough chicken spaghetti for Tuesday.

SHOPPING LIST: multigrain spaghetti, canned condensed reduced-sodium, reduced-fat cream of mushroom soup, 50 percent light sharp cheddar cheese, onion, green bell pepper, jar diced pimentos, 25 percent less sodium seasoned salt, black pepper, cayenne pepper, broccoli, lettuce, whole-grain bread, nectarines.

TUESDAY: Express cooking

You can reap the rewards of your hard work and enjoy leftover chicken spaghetti tonight. Add a packaged green salad and crusty bread to the meal. Juicy watermelon is a perfect dessert.

SHOPPING LIST: packaged greens, crusty bread, watermelon.

WEDNESDAY: Budget dining

I’ve never tried a pulled pork recipe I didn’t like, and this one is no exception. In a medium bowl, combine one (10.5-ounce) can condensed French onion soup, 1 cup barbecue sauce, 1/4 cup cider vinegar and 3 tablespoons packed brown sugar; mix until blended. Trim and cut one (3- to 4-pound) boneless pork shoulder roast into two or three pieces. Place in a 4-quart or larger slow cooker; pour barbecue mixture over pork. Cover and cook on low 8 hours. Remove pork, shred and return to cooker. Serve the pork with sauce on whole-grain buns; top with sliced jalapeno peppers, if desired. Add coleslaw. Enjoy fresh blueberries for dessert.

PLAN AHEAD: Save some pulled pork for Thursday.

SHOPPING LIST: can condensed French onion soup, barbecue sauce, cider vinegar, brown sugar, boneless pork shoulder roast, whole-grain buns, sliced jalapeno peppers if desired, coleslaw, fresh blueberries.

THURSDAY: Kids favorite

The children can help you make barbecue wraps. Heat the leftover pulled pork and spoon onto warm whole-grain tortillas. Roll and eat. Add corn on the cob on the side. For dessert, try red and green grapes.

SHOPPING LIST: whole-grain tortillas, corn on the cob, red and green grapes.

FRIDAY: Meatless meal

Pasta shells with chickpea-tomato sauce is an easy no-meat dinner. Cook 12 ounces medium pasta shells according to directions. Meanwhile, in a skillet heat 1 tablespoon olive oil on medium. Add two cloves minced garlic and 1/4 teaspoon crushed red pepper; cook 30 seconds or until fragrant. Add two (15-ounce) cans rinsed chickpeas and cook 5 minutes. Add one (14.5-ounce) can crushed tomatoes and one (14.5-ounce) can unsalted vegetable broth; bring to boil. Reduce heat to low and simmer 20 minutes or until the sauce has reduced slightly. Add one sprig fresh basil; cook 5 minutes. Remove basil. Add sauce to drained pasta; toss to mix. Serve with freshly grated Parmesan

and garnish with more basil. Serve with a spinach salad and garlic bread. Plums are dessert.

SHOPPING LIST: medium pasta shells, olive oil, garlic, crushed red pepper, canned chickpeas, canned crushed tomatoes, unsalted vegetable broth, fresh basil, Parmesan, fresh spinach, garlic bread, plums.

SATURDAY: Easy entertaining

Keep the kitchen cool and enjoy grilled steaks with garden fresh vegetables. Combine 1 tablespoon olive oil and 1 teaspoon dried Italian seasoning. Brush mixture on two boneless beef top loin steaks (1 inch thick), about 11/2 pounds, and two each medium yellow and zucchini squash (sliced 3/4-inch thick, diagonally). Grill beef 15-18 minutes and vegetables until tender, turning occasionally. Serve with roasted red potatoes, mixed greens and crusty rolls. Wouldn’t peach shortcake be good for dessert?

SHOPPING LIST: olive oil, dried Italian seasoning, boneless beef top loin steaks, yellow and zucchini squash, red potatoes, mixed greens, crusty rolls, peach shortcake.

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email: susan@ 7daymenu.com. Follow Susan on Twitter: @7DayMenu. The Menu Planner is also accessible at 7daymenuplanner.com. Read Susan’s blog: makingthemenu.com. And check out Susan’s book! “7-Day Menu Planner for Dummies” is on shelves now. Order yours on Amazon today!