Sunday Strategist: A Week of Healthy Menus — April 28 – May2

April 27, 2014 | By | Comments (3)

Every Sunday, we publish a week of Cooking Light dinner plans—new recipes from current issues matched with previously published favorites. Each meal is designed to be ready and on the table in 45 minutes or less. 

The Plan
Monday:
 Creamy Mushroom Fettuccine and Lemon-Parmesan Broccoli
Tuesday: BLT Salad with Eggs Sunny Side Up and Creamy Tomato Soup
Wednesday: Chicken Scaloppine with Peperonata and Herbed Couscous Pilaf
Thursday: Mini Greek-Style Meat Loves with Arugula Salad and French bread
Friday: Lemon Pepper Shrimp Scampi and Grilled Asparagus with Caper Vinaigrette
Drink Bonus: Champagne Limoncello Cocktails

Monday: Meatless Monday can be very meaty, even without the meat. Chewy, umami-rich mushrooms star in our Creamy Mushroom Fettuccine. Parmesan melts beautifully into warm noodles and combines with a little half-and-half for a supremely creamy dish without heaps of sat fat. Pair with Lemon-Parmesan Broccoli to round out a great start to the week.

Tuesday: Reinvent the classic BLT sandwich tonight with this playful BLT Salad with Eggs Sunny Side Up. The creamy egg yolk pairs with the roasted tomatoes for a heavenly salad dressing. Yes, that’s the salad dressing. You won’t have any olive oil and vinegar here. It’s really magic how the whole dish works. And since you’re saving some calories by having your BLT on a salad and not on a sandwich, have our Creamy Tomato Soup instead. It’s an all-around delightful meal.

Wednesday: Let’s add some oomph to dinner tonight with hearty Chicken Scaloppine with Peperonata. It’s really a simple dish and takes just 22 minutes. Cook your chicken breast halves in one pan in a bit of butter. Even a small bit of butter adds a touch of toasty nuttiness to the chicken. In another pan, sauté bell peppers in fruity olive oil to get them tender and sweet. Serve with Herbed Couscous Pilaf, a fast side that can cook while you slice and dice peppers. Don’t have couscous? Any grain or small pasta will work. Try quinoa or even pre-cooked microwaveable brown rice.

Thursday: These little guys are always a big hit with readers. You don’t have to bother with baking or slicing a traditional meat loaf—Mini Greek-Style Meat Loves are cooked in muffin tins. And forget super sweet ketchup. We top these beef-lamb mini meat loves with a tangy-tart combo of Greek yogurt and feta cheese. Toss together a simple Arugula Salad and serve with a slice or two of toasted French bread. You’ll never look at meat loaf the same way after you enjoy this.

Friday: This recipe has earned 67 5-star ratings and 23 4-star ratings from readers! It’s a hit! We think you’ll love it, too. To finish out your week, enjoy our Lemon Pepper Shrimp Scampi. Succulent shrimp are tossed with  lemon juice and black pepper for a simple orzo salad. Serve the Grilled Asparagus with Caper Vinaigrette on the side—use a grill pan to cook these if you don’t want to heat up your big grill—and then sit back, relax, and take in your weekend. You’ve earned it.

Drink Bonus: Toast a week well done with our Champagne Limoncello Cocktails. Make sure you chill the champagne and limoncello while you’re at work. The whole thing comes together—and is ready to drink—quickly. Which is nice—you deserved this!

Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.

COMMENTS

  1. Maggie

    I always read Sunday Strategist to get ideas… but this is the first time I will make every one of the meals! Love this one!

    May 1, 2014 at 10:22 am
  2. Lisa Andrews

    I love this! Recipes look delicious and easy to prepare. We do meatless Mondays here, too. Keep up the great work!

    Lisa Andrews
    Sound Bites Nutrition

    April 28, 2014 at 4:29 pm
  3. sheila poole

    I love these recipes can’t wait to try them!

    April 28, 2014 at 8:29 am

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