Make Meal Time Family Time — Family meals are a great time to catch up and make sure kids' are on track. Gather around the table whether it's take-out or a home-prepared meal. It doesn't have to be complicated. What's important is sitting down and eating together. Plan ahead and aim for family meals at least a few days a week.

Marinate, Marinate, Marinate — No matter what the weather, the grilling has become a year-round activity. From lemon-pepper to sesame ginger, stock your pantry with a variety of marinades available in the supermarket aisle. Portion lean cuts of meat in re-sealable, zipper-lock bags, add your favorite marinade, refrigerate overnight and freeze. Be sure to clearly mark and date each bag. Just thaw, grill, and serve with a salad and side dish. Prepare kebobs made with summer vegetables or slice for wraps or sandwiches.

Stock the Kitchen for Easy Meals — Have foods in the pantry that you can turn to for meals in minutes. Keep a variety of pre-shredded and sliced cheeses, plain yogurt and low-fat sour cream, fresh vegetables, ready-to-eat salads, tortillas, fresh fruit, eggs, milk and flavored milk in the fridge. Stock the freezer with marinated meats, frozen vegetables, pastas, waffles, pizza shells and frozen yogurt.

Use the Microwave — Bake potatoes, cook veggies and side dishes, reheat leftovers and even cook main dishes. Check microwave cookbooks for new recipes. Also, take full advantage of slow cookers, bread makers, rice cookers and roasters!

Cook Once, Eat Two or Three Times — Cook extra chicken breasts to the grill. Later in the week serve Caesar salad with grilled chicken, whole-grain bread and fruit, or fajitas with grilled veggies and a side of Spanish rice topped with shredded cheese. When you use the stove or oven, cook early in the day. Make an extra lasagna or banana bread to freeze, thaw and heat later. Double up when cooking pastas and rice; store extra in zipper-lock bag for salads or side dishes. (Use within 2 to 3 days.)

Roast Winter Veggies — Cut washed, fresh, veggies into similar-size pieces and place in a shallow roasting pan. Drizzle with olive oil and sprinkle with your favorite herbs. Roast at 425 degrees F for about 20 minutes or until tender.

Sandwich It — From good 'ol PB&J to gourmet wraps, sandwiches are easy and pack plenty of nutrition. Roll leftover cold rice tossed with cut, fresh veggies, shredded cheese, chicken and lowfat dressing in a tortilla and serve it with ice-cold milk. Layer grilled chicken, mild provolone and roasted vegetables on foccicia or crusty French bread.