Sunday Strategist: A Week of Healthy Menus — May 26-30

Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes. Each meal is designed to be ready and on the table in 45 minutes or less. This week, we’re ready to celebrate summer! Memorial Day has our grills on fire, but don’t forget about a plan for the rest of the week.

The Plan
Monday: Tomato Salad with Goat Cheese and Basil, Roasted Potato Salad with Creamy Dijon Vinaigrette, and Marinated English Cucumber and Onions. Pair with your favorite Memorial Day main dish.
Tuesday:Quick-Roasted Cherry Tomato Sauce with Spaghetti
Wednesday: Grilled Halibut and Fresh Mango Salsa
Thursday: Grilled Ham, Muenster, and Spinach Sandwiches
Friday: Summer Veggie Pizza
Bonus:  Chocolate Pudding Pops and Limoncello Pops

Monday: Memorial Day means grilling, barbecue, and celebrating with family. I’ll let you handle the main dish—barbecued pork or chicken or old-fashioned grilled burgers. My favorite part: the sides. Load your plate with Tomato Salad with Goat Cheese and Basil, Roasted Potato Salad with Creamy Dijon Vinaigrette, and Marinated English Cucumber and Onions, and go small on the heavy stuff. The tomato salad takes 5 minutes hands-on, but it needs to sit an hour before serving. Make the marinated cucumbers the night before.

Tuesday: Lighten up from the long weekend with Quick-Roasted Cherry Tomato Sauce with Spaghetti. Once summer hits and I can get my hands on good tomatoes, I skip the jarred stuff and make my own with this simple technique. Pair with a simple salad.

Wednesday: The star of Grilled Halibut and Fresh Mango Salsa is that homemade salsa. Keep this recipe on hand all summer for a quick dose of fresh flavors. Ask your fishmonger what’s freshest and use that; this preparation will work with just about any kind of fish.

Thursday: Keep it simple as the week heads to a close with 5-ingredient Grilled Ham, Muenster, and Spinach Sandwiches. The secret ingredient here is chowchow, a mustard-flavored mixed vegetable and pickle relish. Find it on the condiment aisle, and pull it out later for grilled pork or cooked greens. Serve these sandwiches with a simple fruit salad.

Friday: Pizza Friday turns into Summer Veggie Pizza Friday this week. Start with store-bought pizza dough and pile on leftover veggies from the week. Feel free to substitute whatever vegetables you have on hand (or growing in your backyard).

Dessert Bonus: Nothing says “summer is here” like homemade ice pops. I’ll take one for the kids—Chocolate Pudding Pops— and one for me— Limoncello Pops.

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. ATerry

    Why O why can’t I print out this menu?

    May 28, 2014 at 7:58 am
  2. Hamza

    Healthy Salad I love it

    May 26, 2014 at 12:46 pm

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