Sunday Strategist: A Week of Healthy Menus — June 9-13

June 8, 2014 | By | Comments (6)

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.

The Plan
Monday: Crispy Vegetable Quesadillas and Zucchini Oven Chips
Tuesday: Spaghetti with Toasty Garlic Tomato Sauce and Arugula Salad with Caesar Vinaigrette
Wednesday: Pink Peppercorn Mahimahi with Tropical Salsa and Toasted Coconut Rice
Thursday: Sautéed Chicken with Roasted Pepper Pasta
Friday: Peppered Flank Steak and Salsa with Two-Bean Toss
Happy Hour Bonus: Watermelon Margaritas

Monday: Veggie quesadillas are easy—but can be kind of boring—especially if they’re a Meatless Monday go-to at your house. This week, kick them up a notch with a smashed black bean spread and a flavorful whole-grain filler. For dinner tonight, try our Crispy Vegetable Quesadillas. The side of Zucchini Oven Chips takes 30 minutes, so put them in the oven as your prep the quesadillas, and then flip the oven to broiler to finish off the main dish.

Tuesday: Keep tonight’s dinner ultra simple—but super impressive. This Spaghetti with Toasty Garlic Tomato Sauce takes just 19 minutes. You will be really surprised how much flavor you can pack into this superfast pasta. Finish off the meal with Arugula Salad with Caesar Vinaigrette and you’ll have dinner on the table in less than 25 minutes. Seriously.

Wednesday: The star of Pink Peppercorn Mahimahi with Tropical Salsa is the delightful macadamia nut crust, but the tropical salsa is a bright spot on the plate, too. Finish off this island-inspired meal with Toasted Coconut Rice.

Thursday: Be prepared to fall in love tonight. Our Sautéed Chicken with Roasted Pepper Pasta is soon to be one of your favorites. I love this dish precisely because it’s so easy I can make it any day of the week in just 35 minutes, and I have leftovers for the next day that—at least I think—are more delicious than the first time I ate it!

Friday: Fire up the grill, sip on your favorite beer or a delicious margarita, and make our Peppered Flank Steak and Salsa. If you have any leftover peppers from last night’s dinner, don’t be shy about chopping them up for this salsa. It’ll be even better. Finish off the plate with Two-Bean Toss for a quick, healthy side in just minutes.

Happy Hour Bonus: While you’ve got the grill going, garnish your favorite glasses with sugar, and blend together a batch of Watermelon Margaritas for a truly delightful sipper you can enjoy as you sit back, relax, and sail off into the weekend.

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.


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  5. Lisa

    I can’t wait for these to show up on my FB page Sunday mornings. They help me plan out my week, stay organized, which in turn helps me make it my exercise classes, then make it home in time to make a delicious dinner that my boyfriend is just awed by. I don’t think there has been one that we haven’t totally enjoyed. They are delicious!!! Thank you for helping me learn how to cook such delightful dishes!!!

    June 8, 2014 at 10:51 am
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