From Every Day with Rachael Ray August 2007 HERE'S HOW IT WORKS: What's for dinner tonight? Take this menu planner to the store and you've got a week's worth of fast, easy meals in the bag! Items stocked in our Every Day kitchen (rachaelraymag.com/kitchen) are in orange; you probably already have them on hand. PRODUCE 4 limes 1 lemon 4 large tomatoes 4 avocados 1 green bell pepper 1 red bell pepper 1 jalapeño chile 2 ears corn 2 English cucumbers 1/2 pound sugar snap peas 1 bunch radishes 1 head green cabbage 1 large bag mixed greens 1 yellow onion 1 red onion 1 head garlic 1 bunch basil 1 bunch cilantro 1 bunch mint 1 bunch flat-leaf parsley DAIRY One 32-ounce container plain yogurt One 8-ounce package cream cheese One 8-ounce package feta-cheese FISH Four 1 1/2-inch-thick tuna steaks MEAT AND POULTRY 1 1/2 pounds ground beef 8 boneless chicken thighs 4 links (12 ounces) precooked chicken sausage 1 1/4 pounds deli-sliced fresh roast turkey breast 4 ounces deli-sliced salami   Sunday Grilled Beef Kebabs with Yogurt Sauce Monday Five-Spice Coconut Chicken Tuesday Corn Avocado Soup with Cheesy Toasts Wednesday Toasted-Bread Salad with Salami Thursday Fiery Roast Turkey Sandwiches Friday Pepper-Packed Pasta Salad Saturday Sweet-and-Sour Tuna Steaks BAKERY 1 baguette 1 loaf Italian bread 1 package pita bread 4 large challah or kaiser rolls GROCERY 1 pound spaghetti White rice One 3-ounce jar capers Chicken broth (3 cups) One 13.5-ounce can unsweetened coconut milk 1 can chipotle chiles in adobo sauce 1 bag potato chips Extra-virgin olive oil Red wine vinegar Honey Soy sauce Salt and pepper Chinese five-spice powder Dried dill Ground cumin Raisins Flour Sugar

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