Sunday Strategist: A Week of Healthy Menus — July 21-25

July 20, 2014 | By | Comments (6)

Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in 45 minutes or less so that you have more time to enjoy the food you’ve prepared and the company of those you’ve prepared it for.

The Plan
Monday: Fettuccine with Pistachio-Mint Pesto and Tomatoes and Simple Salad with Lemon Dressing
Tuesday: Grilled Turkey-Plum Sandwiches and Steamed Green Beans with Lemon-Mint Dressing
Wednesday: Flank Steak with Tomato-Balsamic Sauce; Mint and Pea Pesto on Toasted Baguette; and Apricot, Cucumber, Pluot, and Lime Basil Salad
Thursday: Bean Salad with Shrimp and Curry Yogurt and Chile-Spiked Rice
Friday: Great Plains Burger and Roasted Potato Salad with Creamy Dijon Vinaigrette
Dessert: Peaches-and-Cream Frozen Pops

I designed this week’s menu plan to have a lot of overlapping ingredients. That way, you can hopefully use up everything by the end of the week and not have a lot of food waste.

Monday: For Meatless Monday, enjoy light and refreshing Fettuccine with Pistachio-Mint Pesto and Tomatoes. Mint makes an interesting swap for basil in this pesto. You could use basil if, like me, your garden is overflowing with it currently. Pistachios might be a bit pricey, so swap them for walnuts if you want. The fettuccine is the star in today’s meal, but finish it off with Simple Salad with Lemon Dressing. We’ll use the mint, lemon, and tomatoes again.

Tuesday: Tonight we’re making Grilled Turkey-Plum Sandwiches. Turkey sandwiches deserve a spot on the dinner table, not just the lunch one. We’re skipping the cold cuts, though, and using turkey cutlets. If you can’t find them at your grocery store, look for chicken cutlets. And if you used basil instead of mint for last night’s petso, you’re going to use it again here. Finish the plate off with a little green (and some of our recurring ingredients), like our Steamed Green Beans with Lemon-Mint Dressing.

Wednesday: We’re half way through the week, so let’s make something really hearty–but light all at the same time. We’ll use more cherry tomatoes in our Flank Steak with Tomato-Balsamic Sauce. It’s fast–ready in just 20 minutes–and the tomato sauce is delicious on pork chops and chicken, too, if you’d prefer one of those proteins.

Again, we’re using mint and whipping up a fast Mint and Pea Pesto. You could, if you want, make extra mint pesto Monday night and have it waiting for tonight’s dinner. Serve the pesto on slices of toasted baguette. We need a bit extra to fill out this plate, so let’s make a simple salad, like our Apricot, Cucumber, Pluot, and Lime Basil Salad. If you can’t find lime basil, use regular basil.

Thursday: We’ll enjoy more green beans tonight in our Bean Salad with Shrimp and Curry Yogurt. Both the green beans and shrimp cook quickly, so the whole dish is ready in just about 25 minutes. Serve with a well-seasoned starchy side, such as our Chile-Spiked Rice.

Friday: Friday night is for fun foods, so change up basic hamburgers with our Great Plains Burger. We’re using corn chips–yes, Fritos–to make the bison burger extra flavorful, and we’re adding fresh corn to the mayo to really amp up the corn experience. Swap sirloin for bison if you can’t find it or just prefer beef. Before you start the hamburger, though, get the potato mixture for our Roasted Potato Salad with Creamy Dijon Vinaigrette in the oven. When the hamburgers are almost ready, the potatoes will be ready, too.

Dessert: If you plan ahead, make these on Thursday night so they’re frozen for Friday night’s dessert. These Peaches-and-Cream Frozen Pops are our version of the classic Creamsicle, but with a distinctly peachy flavor. It’s sweet enough the kids will love them, but it’s deeply flavorful, so adults can appreciate them, too.

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. carpinteyrolzj

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    Get rid of any hair you do not want at least a day in advance of a fake tan application. Whatever removal system you prefer, make certain that you are satisfied with the results and give your skin a bit of time before using your tanning product. This can improve the quality of your appearance after your tan is complete.

    For your eyes, emphasize grays and blues by using copper, apricot and gold eyeshadow colors. Look for mascara and eyeliners that are dark brown with hints of brick, deep purple, or maroon. These darker colors will help your eyes stand out.

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    A cheap kitchen sponge works just as well in the bathroom. Kitchen sponges clean bathroom surfaces as well as other types of sponges.

    For a long-lasting manicure, a high-quality top coat is essential. After you receive a manicure, make sure to apply a top coat, so you can seal and cure it. Afterward, add thin coats to freshen the manicure every other day and to prevent chips and peels in the nail polish. Doing this can extend the beauty of your manicure by days.

    After you read this article, you might want to try one or two of these tips, or all of them. In any event, you are bound to find out that even minor changes to your routine can have a great impact on how pretty you are and can become. In no time, you will be looking your best.

    July 27, 2014 at 5:53 am
  2. KitminRO

    1

    July 25, 2014 at 2:58 am
  3. CormonZS

    1

    July 24, 2014 at 7:41 pm
  4. HatmanBV

    1

    July 23, 2014 at 7:30 pm
  5. Susan

    I tried the Sunday strategies last week and it was awesome. I love to cook, but the hardest part for me is deciding what to cook. So simple and delicious, easily converted to be gluten free! Thank you. Just wish it was a little easier to find.

    July 21, 2014 at 7:39 pm
  6. anke

    Can you mail it to me allso.

    July 20, 2014 at 10:20 am

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