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. Our March 2016 issue just hit stands this past Friday, so each main this week features a gorgeous and nutritious dish from the issue. Enjoy!
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: Spanish “Tortilla” Omelet and Garlicky Spinach
Tuesday: Slow Cooker Barbacoa Brisket and Spinach Salad with Avocado and Orange
Wednesday: Sheet Pan Chicken with Roasted Baby Potatoes and Chile and Lime Roasted Carrots
Thursday: Salmon in Smoky Tomato Broth and Quinoa with Broccoli and Bacon
Friday: Roasted Tomato Mac and Cheese and Lemony Kale Salad
Brunch Bonus: Egg and Toast Cups
Monday: Happy Presidents’ Day! Whether you’re relaxing at home, working, or returning from vacation, this Spanish “Tortilla” Omelet is one easy and meatless way to ease back into the week. It’s also the ultimate breakfast for dinner (a.k.a. Brinner). Inspired by the traditional Spanish tortilla, our quick-fix-fluffy omelet is topped with potato chips for a touch of crunch. Serve with a nutritious side like Garlicky Spinach.
Tuesday: Kick up your Taco Tuesday with our mouthwatering Slow Cooker Barbacoa Brisket. Just throw the ingredients in your slow cooker as you head out the door, then come home to a meltingly tender brisket that’s taco-ready. Serve the saucy barbacoa in corn tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges. If you’re wanting a little something extra, enjoy with a Spinach Salad with Avocado and Orange on the side as well.
Wednesday: Leap over hump day with this one-pan Chicken with Roasted Baby Potatoes that’s perfectly-portioned for two. You’ll love the flavor hit that tarragon and mustard deliver to this dish, but what you’ll love the most is the easy-as-pie cleanup. You really can’t beat that. Serve with a side of vibrant Chile and Lime Roasted Carrots. To speed up the entire dish, make sure to prepare the potatoes while the oven preheats and prepare the mustard mixture and sear the chicken while the potatoes and carrots bake.
Thursday: This delicate broth is a grade-A example of how to build big flavor—fast, which is just one of the many reasons this Salmon in Smoky Tomato Broth was a staff fav this month. Though this dish feels decadent and comforting, it boasts 36g protein, 7g carbs and only 3g sugar all for only 337 calories. Serve with a side of Quinoa with Broccoli and Bacon to round out your meal.
Friday: TGIF, and thank goodness for this glorious Roasted Tomato Mac and Cheese. The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. You’ll love the artichokes, too. Serve with a bright and fresh Lemony Kale Salad.
Brunch Bonus: If you love the classic egg-in-a-hole, then you’ll love this upgrade featuring these delicious Egg and Toast Cups. They’re perfect for a brunch party, or even a grab-and-go breakfast throughout the week.