Sunday Strategist: A Week of Healthy Menus—June 24-28

June 23, 2013 | By | Comments (0)

Here, another week’s worth of fast, healthy, and tasty menus. It’s not the love of cooking that deters so many of us from the kitchen each night; it’s actually deciding what to cook from the millions of options bombarding us from so many different places. We’ve done the planning for you. Not just menus, but healthy menus that are fast – on the table in less than 45 minutes.

The Plan
Monday: 
Fettuccine with Pistachio-Mint Pesto and Tomatoes
Tuesday: 
Shrimp and Herb Salad with Garlic-Parmesan Toasts
Wednesday: 
SoCal Guacamole Burger with Garlic-Lime Grilled Corn
Thursday: 
Grilled Turkey-Plum Sandwiches with Shaved Carrot Salad
Friday: 
20-Minute Chicken Enchiladas
Bonus Dessert: 
Grilled Peaches with Honey Cream

This week, we’re cooking entirely from our new July issue—now available on newsstands and tablets everywhere. And best of all, we made the menu planning even easier for you: View and save this week’s menu to your MyRecipes Recipe File. From there, you can create a custom shopping list, share your menu, and more.

Meatless Monday: I love to start the week off on a light, fresh note. Fettuccine with Pistachio-Mint Pesto and Tomatoes not only fits the bill, it’s also quick and easy. On a budget? Feel free to sub walnuts for pistachios in the pesto.

Tuesday: Put your summer herb garden to use and perk up ordinary mixed greens with chopped fresh oregano and basil. If your garden isn’t overflowing with basil (like mine), be sure to buy extra for Thursday’s meal. When shopping for shrimp, ask your fishmonger for U.S. Pacific white shrimp farmed in recirculating systems to make sure you buy a sustainable choice. And while you’re there, have him or her peel and devein the shrimp for you.

Wednesday: Whew. You officially made it through the first half of the week. Celebrate by heading outside to the patio and fire up the grill for Cali-inspired guacamole burgers paired with garlic-lime grilled corn. Tip: Grate the lime rind for the corn before you juice for the guac.

Thursday: Here’s where we use that extra basil we set aside from Tuesday. Take a break from chicken breasts and try turkey cutlets instead. I love the addition of ripe black plums in this hearty sandwich. Serve with Shaved Carrot Salad.

Friday (finally). Tempting as it may be, stay in tonight instead of going out. Grab a movie and relax with our 20-Minute Chicken Enchiladas. And don’t forget the fresh cilantro and tomato topping—it really makes this quick, one-dish dinner sing.

Dessert: When the time is right, there’s nothing better than a fresh summer peach. If you’ve never tried grilling one, I highly recommend it. If you have leftover mint from Monday’s pesto, garnish these beauties with a few sprigs.

Ready to start shopping?
View this week’s menu, which includes every recipe you see mentioned here. From there, you can create a shopping list when you sign into your MyRecipes account.

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