Sunday Strategist: A Week of Healthy Menus—May 23-27

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.

The Game Plan:
Monday: Penne with Asparagus, Pistachios, and Mint with Spinach Salad with Berries and Goat Cheese
Tuesday: Mustard-Glazed Salmon with Buttery Lentils with Shallots with Olive-Almond Green Beans
Wednesday: Pork Tenderloin with Roasted Cherries and Shallots with Cabbage Slaw
Thursday: Chicken with Quick Chile Verde with Bell Pepper and Corn Sauté
Friday: Ginger-Scented Corn and Asparagus Stir-Fry
Dessert Bonus: Peanut Butter and Dark Chocolate Fudge 

Monday: This 25-minute Penne with Asparagus, Pistachios, and Mint main has the kind of green on green (on green) we love—fresh asparagus, nutty pistachios, and herbaceous mint. Whole-grain penne is an added healthy bonus. Serve with a quick, colorful Spinach Salad with Berries and Goat Cheese.

Penne with Asparagus, Pistachios, and Mint

Penne with Asparagus, Pistachios, and Mint

Spinach Salad with Berries and Goat Cheese

Spinach Salad with Berries and Goat Cheese

Tuesday: Lentils may just be the most underrated members of the legume family—they’re inexpensive, quick, and become a luscious side when sautéed with butter and shallots. Mustard-Glazed Salmon with Buttery Lentils with Shallots is weeknight fast but impressive enough for company. Serve with crisp-tender Olive-Almond Green Beans.

Mustard-Glazed Salmon Fillets with Buttery Lentils with Shallots

Mustard-Glazed Salmon with Buttery Lentils with Shallots

Olive-Almond Green Beans

Olive-Almond Green Beans

Wednesday: Use any remaining shallots from last night’s lentils for the simple, delicious Pork Tenderloin with Roasted Cherries and Shallots. Cherries and pork pair beautifully, and a hit of balsamic vinegar really makes the dish sing. Pair with a simply dressed Cabbage Slaw.

Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots

Cabbage Slaw

 Cabbage Slaw

Thursday: You won’t believe how easy it is to make your own quick verde sauce from scratch in this Chicken with Quick Chile Verde—it’ll be ready right when the chicken finishes cooking. The salsa would also be great spooned over fish tacos or simply steamed rice. Serve with a Bell Pepper and Corn Sauté, ready in minutes.

Chicken with Quick Chile Verde

Chicken with Quick Chile Verde

Bell Pepper and Corn Saute

Bell Pepper and Corn Sauté

Friday: Time to use up all the produce remainders in your fridge. Ginger-Scented Corn and Asparagus Stir-Fry uses the asparagus, corn, and red bell pepper from during the week, though you could use any produce you like. Serve with simply steamed white or brown rice.

Ginger-Scented Corn and Asparagus Stir-Fry

Ginger-Scented Corn and Asparagus Stir-Fry

Dessert Bonus: If a peanut butter cup and a piece of fudge fell in love, this would be the perfect result. Peanut Butter and Dark Chocolate Fudge gets deep chocolate flavor from unsweetened dark cocoa and a little instant coffee. Chopped peanuts on top add crunch. Happy Friday indeed!

Peanut Butter and Dark Chocolate Fudge

Peanut Butter and Dark Chocolate Fudge

Are your ready to start your week off light? Sign up for our newsletter and get a fresh ideas to supercharge your healthy eating and cooking routine. We’ll deliver every Sunday Strategist, plus new recipes and delicious dinner inspiration to your inbox every weekend.

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COMMENTS

  1. denvertvguy

    That Penne Asparagus and Mint dish is great because its so customizable. Add sliced mushrooms, sausage, red chili flakes in the oil as it heats. Lots of ways to go. Makes a ton of food AND I think its better with gluten free pasta than whole wheat if you are looking at gluten.

    May 25, 2016 at 7:45 pm
  2. Susan

    This is best menu I’ve seen in along time! I won’t have to check out other websites this week. Thank you!💕🍽

    May 22, 2016 at 10:02 am

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