Sunday Strategist: A Week of Healthy Menus—March 14-18

March 13, 2016 | 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 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.

The Plan
Monday: Bucatini Puttanesca and Balsamic Kale and Radicchio Sauté
Tuesday: Steak and Tomatoes with Herb-Roasted Potatoes and Quick and Easy Green Beans
Wednesday: Minty Pea Soup with Parmesan Croutons and Garlicky Grilled Cheese with Bacon and Spinach
Thursday: Chili-Garlic Shrimp with Coconut Rice and Snap Peas
Friday: Mustard-Glazed Chicken with Roasted Vegetables
Happy Hour Bonus: Pom Clover Club

Monday: Don’t be afraid of adding anchovies to your favorite dishes. The way these flavor bombs melt into the sauce in our Bucatini Puttanesca in life-changing. You only need 24 minutes to cook this pasta, so serve it with a side of  Balsamic Kale and Radicchio Sauté  for an optimal quick dinner.

Tuesday: Weighing in at only 326 calories, this Steak and Tomatoes with Herb-Roasted Potatoes is healthier than its traditional steak and baked potato counterpart while not sacrificing any of the flavor. And with using budget-friendly flank steak, you’ll really be cooking a fiscally responsible meal. To round out the meal, try our Quick and Easy Green Beans.

Wednesday: You will not believe the flavor bombs that are hidden in this simple Minty Pea Soup with Parmesan Croutons. Last time I made it, I forwent the Parmesan Croutons and paired with with our Garlicky Grilled Cheese with Bacon and Spinach, which I highly recommend.

Thursday: Keep it light and bright (and green!) for dinner tonight with our Chili-Garlic Shrimp with Coconut Rice and Snap Peas. The shrimp brings the heat, the rice brings the sweet, and those snap peas keep it bright and fresh (and green!). The perfect spring meal.

Friday: You made it through the week. That’s enough, isn’t it? This Mustard-Glazed Chicken with Roasted Vegetables is quick, easy, and absolutely satisfying.

Happy Hour Bonus: There’s something to be said about the creaminess that egg whites give a cocktail. Elevate Happy Hour with this Pom Clover Club, which features fresh ingredients such as pomegranate arils and lemon juice.

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COMMENTS

  1. Keith

    Love your website, will try cook everything.

    March 13, 2016 at 7:37 pm

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