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: Butternut Stratas with Gruyère + Sautéed Green Beans and Mushrooms
Tuesday: Mustard-Glazed Salmon Fillets with Roasted Cauliflower + Buttery Lentils with Shallots
Wednesday: Pasta with Bacon, Shredded Brussels Sprouts, and Lemon Zest + Lemony Kale Salad
Thursday: Crispy Pork Stir-Fry with Baby Bok Choy
Friday: White Chili with Avocado Cream + Parmesan Corn Muffins + A sour beer such as Allagash Brewing Company Confluence Ale
Dessert Bonus: Popcorn Pops
Monday: If there’s one thing I love more than breakfast, it’s breakfast for dinner, or shall we say “brinner.” These cheesy, eggy Butternut Stratas with Gruyère are like a savory version of a French toast—way too delicious for just breakfast, if you ask me. Serve with fresh or Sautéed Green Beans and Mushrooms.
Tuesday: Sometimes the simplest recipes are the best recipes, especially when you’ve just come home from a super busy day. Here, Mustard-Glazed Salmon Fillets get a punch of flavor from just four simple ingredients that you probably already have. Serve with a warming side of Buttery Lentils with Shallots.
Wednesday: While pumpkins, sweet potatoes, and apples are having their shining moment, Brussels sprouts are well on their way to stealing the show—and since they happen to be one of my favorite veggies, I like to start cooking them the minute the weather turns. This Pasta with Bacon, Shredded Brussels Sprouts, and Lemon Zest paired with a bright Lemony Kale Salad is a perfect mid-week pick-me-up.
Thursday: When quick and easy is delicious, I’m all about it. That’s why stir-fries are my weeknight go-to. Here, a super hot wok gives the pork and veggies the crispy, browned edges you love so much in this Crispy Pork Stir-Fry with Baby Bok Choy. Serve with brown rice or grain of your choice.
Friday: We suggest you throw a chili party this Friday or just enjoy a hearty bowl of White Chili with Avocado Cream served with Parmesan Corn Muffins and a sour brew, such as Allagash Brewing Company Confluence Ale. A bright and refreshing sour bear will complement the vibrant acidic and herbaceous notes from fresh lime and cilantro often found in white chili.
Dessert Bonus: Make Popcorn Balls, then turn them into pops by sliding a skewer into the center of each slightly cooled ball. Gently compress to secure your stick. Wrap with plastic wrap or a treat bag, tie with string, and offer one to the little ghosts and goblins who haunt your front door Halloween night.
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