Sunday Strategist: A Week of Healthy Dinners—October 19-23

October 18, 2015 | By | Comments (1)

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.

If you like having a healthy meal plan but want something customized to your dietary or caloric needs, check out The Cooking Light Diet. It’s a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences.

The Plan
Monday: Cauliflower and Chickpea Quinoa with Tahini Drizzle + Zucchini Oven Chips
Tuesday: Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts + Celery and Arugula Salad
Wednesday: Prosciutto and Sage-Wrapped Mahimahi + Sautéed Green Beans and Mushrooms
Thursday: Pan-Seared Chicken with Tomato-Olive Relish + Parmesan Polenta Rounds
Friday: Lemon Chicken Teriyaki Rice Bowl
Dessert Bonus: No-Bake Chocolate Peanut Butter Drops

Many of the recipes in this week’s plan are from our brand-new November double issue. That’s right–our November issue has double the pages and double the recipes. Be sure to pick it up on newsstands or download it on your tablet today.

Monday: This Cauliflower and Chickpea Quinoa with Tahini Drizzle is one of my favorite grain bowls I’ve ever made. Chickpeas, cauliflower, and onions get a roast in the often until they’re tender and sweet. Then it’s all tossed with some cooked quinoa and a creamy, nutty tahini drizzle that will make your eyes roll back in your head. Serve with a side of the always-popular Zucchini Oven Chips.

Tuesday: Warming  flavors unite to create this simple and elegant weeknight dish, Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts. Brighten up the homey dish with a crisp side of Celery and Arugula Salad.

Wednesday: When in doubt, wrapping anything in prosciutto and drizzling it with browned butter sauce is a solid plan. That’s what we did with this Prosciutto and Sage-Wrapped Mahimahi. You can easily substitute a different meaty fish if you’re not a fan of the mahimahi. Serve with fresh green beans side like our Sautéed Green Beans and Mushrooms.

Thursday: This dish is so stinkin’ fast you’re going to fall in love with it. The relish for this Pan-Seared Chicken with Tomato-Olive Relish is a simple chop-chop-toss combination. You’ll find yourself using it with fish, pork chops, or any protein you just happen to have. Serve with Parmesan Polenta Rounds to soak up any delicious juices from the tomatoes and olives.

Friday: Friday nights are the most tempting takeout nights for me, so I’m going to pre-plan to counter the urge with this fast Lemon Chicken Teriyaki Rich Bowl.

Dessert Bonus: No-bake cookies make even the most oven-shy baker look like a hero. And if you’re kind enough to share some of these No-Bake Chocolate Peanut Butter Drops with your family, you’ll be getting high fives for the rest of the night.

Keep Reading:

Join-Cooking-Light-Diet

COMMENTS

  1. Tina Thompson

    Love the recipes

    October 18, 2015 at 12:46 pm

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