What's for dinner

SUNDAY (Family) — Fire up the grill for economical FLAT IRON STEAKS (also called shoulder top blade). Grill the 6- to 8-ounce steaks 13 to 15 minutes for medium-rare to medium. While you're at it, grill your own fresh ASPARAGUS and POTATOES for some add-ons. Add MIXED GREENS and SOURDOUGH BREAD. Buy CHOCOLATE ECLAIRS for dessert.

PLAN AHEAD: Cook an extra pound of steak for Monday and buy enough eclairs for Tuesday.

SHOPPING LIST: flat iron steaks (shoulder top blade), ingredients for your fresh asparagus and potatoes to grill, salad greens, sourdough bread, store-bought eclairs.

MONDAY (Express) — Make this quick BEEF STEW for an easy meal and let the grill flavor of the beef perk up the stew. Combine 2 cups water with 2 (0.87 ounce each) packages brown gravy mix; mix well. Pour mixture into a Dutch oven and add 1 (14.5-ounce) can diced tomatoes, 1 tablespoon Worcestershire sauce and 1 (16-ounce) package frozen vegetables for stew (potatoes, carrots, celery and onion); bring to boil. Add leftover chopped steaks; reduce heat, cover and simmer 10 minutes or until vegetables are tender. Season to taste with salt and pepper.

Serve in store-bought BREAD BOWLS or ones made from Pillsbury's (11-ounce) can refrigerated crusty French loaf (see Tip). Serve with a FRESH SPINACH SALAD. For dessert, RED AND GREEN GRAPES are simple, too.

Tip: If you're using Pillsbury's french loaf: Heat oven to 350 degrees. Coat cookie sheet with cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on cookie sheet. Bake 22 to 26 minutes or until golden brown. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place top of each bread bowl next to filled bread bowl.

SHOPPING LIST: packaged brown gravy mix, canned diced tomatoes, Worcestershire sauce, frozen vegetables for stew (potatoes, carrots, celery, onion), salt, pepper, bread bowls or refrigerated crusty french loaf, fresh spinach, red and green grapes.