Easy Entertaining Menu
Serve this dip with pita wedges or toasted baguette slices for a tasty starter to the meal. You can make and refrigerate the dip up to a day ahead. Menu serves 4.

Caramelized Onion Dip

Pork chops with tomato chutney
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Sprinkle 4 (6-ounce) bone-in pork chops evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Microwave 1/4 cup bottled tomato chutney at high 30 seconds or until warm. Serve chutney with chops.

Mashed potatoes

Collard greens

Try Something New Menu
Skewers are doubly functional: They thread the ingredients together and infuse them with flavor. Menu serves 6.

Rum-Glazed Pineapple, Mango, and Chicken Kebabs

Lemony couscous
Bring 2 1/2 cups water to a boil in a medium saucepan; gradually stir in 1 1/2 cups couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in 1/4 cup chopped green onions, 3 tablespoons lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Green salad

Pasta Dinner Menu
Serve this meatless meal as a weeknight dinner or a casual weekend entertaining menu. Menu serves 4.

Linguine with Garlicky Breadcrumbs

Arugula and hearts of palm salad
Divide 6 cups trimmed arugula, 1 cup julienne-cut red bell pepper, 1 cup coarsely chopped jarred hearts of palm, and 1 cup canned garbanzo beans evenly among 4 salad plates. Combine 2 tablespoons sherry vinegar, 2 teaspoons extravirgin olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 crushed garlic clove, stirring with a whisk. Drizzle evenly over salads.

Cantaloupe and honeydew melon

Kid-Friendly Fiesta Menu
Soy crumbles stand in for ground beef in this simple vegetarian entrée. To keep it kid-friendly but still festive, we've paired it with a nonalcoholic frozen beverage. Menu serves 6.

Chili-Cheese Black Bean Enchiladas

Fizzy frozen mock-a-rita
Place 1 (10-ounce) bag frozen strawberries, 1 (6-ounce) can frozen limeade, and 1 (12-ounce) can lemon-lime soda in a blender; process until smooth.

Tortilla chips and bottled salsa

Elegant Weeknight Dinner Menu
This menu is easy enough for an after-work meal yet special enough to serve to company. Be sure to make the polenta at the last minute, as it's creamiest when served immediately. Menu serves 4.

Seared Duck Breast with Ginger-Rhubarb Sauce

Garlic-fontina polenta
Combine 2 cups 2% reduced-fat milk, 1/2 cup water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pressed garlic clove in a medium saucepan. Bring to a boil; gradually add 2/3 cup instant dry polenta, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in 1/2 cup shredded fontina cheese.

Steamed baby bok choy

Quick Asian Menu
Start the rice first, then tend to the fish. While the fish cooks, begin the snow pea stir-fry. Have everything for the stir-fry prepared and ready to go; once you begin cooking, everything moves quickly. Menu serves 4.

Sweet Black Pepper Fish

Snow Pea and Red Pepper Stir-Fry
Heat 1 teaspoon canola oil and 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon bottled minced fresh ginger and 2 minced garlic cloves; stir-fry 30 seconds. Add 2 cups trimmed snow peas, 1 cup red bell pepper strips, and 1/4 teaspoon salt; stir-fry 3 minutes or until crisp-tender. Drizzle with 2 teaspoons low-sodium soy sauce; stir to coat.

Steamed White Rice

Sandwich Night Menu
Sweet potatoes provide a pleasant contrast to the salty bacon and tangy sour cream in the salad, but you can substitute red-skinned potatoes, if you prefer. Menu serves 4.

Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

Sour cream and bacon potato salad
Cook 1 pound halved fingerling potatoes and 1 pound (1-inch) cubed peeled sweet potatoes in boiling water until tender. Drain; place in a large bowl. Add 1/2 cup reduced-fat sour cream, 1/4 cup chopped green onions, 1/2 teaspoon salt, 1/4 teaspoon ground red pepper, and 3 cooked and crumbled bacon slices; stir gently to combine.

Bread-and-butter pickles