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 about an hour 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.
Monday: French Onion Soup with Barley + Parsley-Fennel Salad with Mustard Vinaigrette
Tuesday: Mushroom and Chicken Marsala Bowl
Wednesday: Two-Cheese Veggie Nachos
Thursday: Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli
Friday: Crunchy Whole-Wheat Veggie Pizzas + Spinach, Palm, and Pine Nut Salad
Brunch Bonus: Lemon-Blueberry with Mascarpone Oatmeal
Monday: Stay warm this week with a pot full of our French Onion Soup with Barley. Pearled barley may be quick-cooking, but it’s not whole grain; choose whole-grain barley here, sometimes labeled “hulled barley” and often found in the bulk foods section. Cool down with a bright, light salad like our Parsley-Fennel Salad with Mustard Vinaigrette.
Tuesday: A one-dish meal is ready in less than 35 minutes. You really can’t beat that. We’ll be right over for a Mushroom and Chicken Marsala Bowl, please and thank you.
Wednesday: Think of it as a trial run for Super Bowl Sunday. These Two-Cheese Veggie Nachos are packed with nutrients and ooey-gooey cheese. Get over this hump day with a glass of your favorite brew and plate of these gorgeous babies.
Thursday: Twirl up some of our Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli for an Italian inspired dinner. Don’t be afraid of anchovies. They’ll easily break down, or “melt,” into the warm olive oil, adding savory depth to this simple pasta toss.
Friday: You won’t believe how much flavor is packed into our Crunchy Whole-Wheat Veggie Pizzas. You’ll be drastically cutting carbs with a whole-wheat tortilla acting as the crust. Pair it with a Spinach, Palm, and Pine Nut Salad for a perfect meal. Extra credit if you’re having a glass of red.
Brunch Bonus: Nothing goes better with a mimosa than our Lemon-Blueberry with Mascarpone Oatmeal in which sweet mascarpone combines with tart lemon curd and juicy berries for an oatmeal bowl packed with flavor.