Down-home or not, meatloaf is a favorite around here. Sometimes I make it from scratch, sometimes not. Either way, pair it with baked potatoes and green beans with almonds. Add a spinach salad and multigrain rolls. Juicy peaches are good for dessert.

Later, use leftover baked potatoes in this lightened Baked Potato and Bacon Soup. Add a red-tipped lettuce salad and corn bread (from a mix) to round out the meal.

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian.

Cook bacon in a Dutch oven over medium until crisp. Remove, crumble and set aside. Add onion to bacon drippings in pan; cook 5 minutes. Add salt, garlic and bay leaf; cook 2 minutes. Add potatoes, milk, pepper, broth; bring to boil. Reduce heat; simmer 15 minutes. Stir in parsley; remove bay leaf. Ladle into bowls. Top with bacon, scallions and cheese. Makes 9 (1-cup) servings.

Note: If soup is too thick, thin with more broth.

PER CUP: Calories 243 (22% fat) Fat 6 g (3 g sat) Cholesterol 16 mg Sodium 384 mg Fiber 4 g Carbohydrates 38 g Protein 11 g

SOURCE: Adapted from Cooking Light Soup Collection

FIRST-NIGHT MENU

Meatloaf

Baked potatoes

Green beans with almonds

Spinach salad

Multigrain rolls

Fresh peaches

LATER MENU

Baked Potato and Bacon Soup*

Red-tipped lettuce salad

Corn bread

*Recipe given

TIPS

For later, bake an extra 2 1/2 pounds potatoes in the oven for a crisper skin that will be mashed along with the rest of the potatoes.