Sunday Strategist: A Week of Healthy Menus—June 20 – 25

June 19, 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.

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: 
Pesto Pasta Salad with Tomatoes and Mozzarella with Tomato and Peach Salad with Almonds
Tuesday: Yogurt-Marinated Chicken and Zucchini Kebabs with Red Pepper Couscous
Wednesday: Tomato Panzanella with Shrimp and Basil
Thursday: Summer Squash and Corn Chowder with Tomato Toast
Friday: 
Turkey Tenders with Haricots Verts with Cherry Tomatoes and Mushrooms
Dessert Bonus: Sheet Pan S’mores

Monday: When you go to a summer potluck and fill up on fresh, vibrant pasta salad instead of grilled or barbecued mains, you know you have a winner. We turned Pesto Pasta Salad with Tomatoes and Mozzarella into the main event for a meatless Monday everyone will love. Serve with another favorite seasonal pairing: Tomato and Peach Salad with Almonds.

Pesto Pasta Salad with Tomatoes and Mozzarella

Tomato and Peach Salad with Almonds

Tuesday: Change up your weeknight chicken routine with Yogurt-Marinated Chicken and Zucchini Kebabs, either cooked outdoors on the grill or indoors on a grill pan. The spiced yogurt mixture adds tons of flavor without needing to sit for hours, making it perfect for summer weeknight meals. Serve a tomato and parsley salad and Red Pepper Couscous.

Yogurt-Marinated Chicken and Zucchini Kebabs

Red Pepper Couscous

Wednesday: This one-dish Tomato Panzanella with Shrimp and Basil salad is perfect for hot weather. Panzanella is a Tuscan bread salad, and its design is brilliant: toasted bread cubes absorb the vinaigrette while adding crunch and heft to the main dish. Instead of shrimp, try grilled chicken breast or flank steak, or just cubes of fresh mozzarella.

Tomato Panzanella with Shrimp and Basil

Thursday: If you think soups have no place in your summer meal rotation, you’ve got to try our Summer Squash and Corn Chowder. Far from overly creamy or heavy, the squash and corn keep this soup light, fresh, and sweet. Bacon and cheddar are the perfect toppers. Keep the side simple with Tomato Toasts.

squash chowderSummer Squash and Corn Chowder

Tomato Toasts

Friday: Skip the end-of-a-long-week drive-thru and try crispy Turkey Tenders instead, dipped in a kicky Sriracha Mayo. Instead of fries, Haricots Verts with Cherry Tomatoes and Mushrooms are a satisfying, veggie-packed side.

Turkey Tenders

Haricots Verts with Cherry Tomatoes and Mushrooms

Dessert Bonus: We take this nostalgic campfire treat to new heights with Sheet Pan S’mores. Think of it as a chocolate cream pie in a graham cracker crust with a billowy marshmallow-meringue topping. What’s not to love?

Sheet Pan S’mores

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. Anna Ross

    Looks so good!

    July 23, 2016 at 8:25 pm

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