Sunday Strategist: A Week of Healthy Dinners — October 31-November 4

October 29, 2016 | By | Comments (0)

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: Slow Cooker Chicken Chili and Cheesy Jalapeño-Sour Cream Corn Muffins
Tuesday: Shrimp Vodka Pasta and Creamed Spinach and Mushrooms
Wednesday: Spicy Basil Chicken, Brown Rice with Sesame, and Sautéed Snow Peas and Peppers
Thursday: Hamburger Steak with Onion GravyQuick Chive Mashed Potatoes, and Smoky Haricots Verts and Mushrooms
Friday: Dijon Croque Monsieur and Browned Butter Haricots Verts
Dessert Special: Candy Corn M&M’s Chewy Crispy Bars

Monday: Tonight’s dinner is a bit different because tonight isn’t just any ordinary Monday night. It’s Halloween, so before you head out to collect some candy or welcome little ghosts and goblins to your house, start up a pot of our Slow Cooker Chicken Chili. Let it cook while you’re scaring up some good times. Then when you come home, you’ve got it and Cheesy Jalapeño-Sour Cream Corn Muffins waiting on you.

Tuesday: A super simple vodka pasta sauce comes together quickly for a filling plate of Shrimp Vodka Pasta. Make your own version of Creamed Spinach and Mushrooms and save hundreds of calories, big grams of fat, and spoonfuls of sodium compared to similar restaurant-made versions.

Wednesday: Try a fun spin on the dine-out favorite by adding spice and heat in our Spicy Basil Chicken. Serve the chicken atop a bed of Brown Rice with Sesame, and finish the plate with a side of Sautéed Snow Peas and Peppers.

Thursday: Even though there’s a big distance between me and my parents and grandparents, I can get that home-cooking feel of cozy comfort with a piece of our Hamburger Steak with Onion Gravy. Serve the steak over a scoop of our Quick Chive Mashed Potatoes, and Smoky Haricots Verts and Mushrooms. You’ll need more haricots verts tomorrow night, so go ahead and pick up another container. Don’t like mushrooms? Just skip ’em. These beans are great even sans fungi.

Friday: It’s cold outside, so pick up a movie at the rental box on your way home. Then whip up a batch of our Dijon Croque Monsieur sandwiches with a side of Browned Butter Haricots Verts, and prepare for a fun night in. These sandwiches take ham and cheese up a notch or four with the addition of dijon mustard and an egg wash that gives the bread a crispy, crunchy coating when cooked.

Dessert Special: Raise your hand if you have leftover halloween candy. Good! Use some of it to make a pan of our Candy Corn M&M’s Chewy Crispy Bars. We call for candy corn and chocolate candies, but you can use whatever you have left. Chop larger candies into smaller pieces so they stick more easily.

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 Sunday Strategist, plus new recipes and delicious dinner inspiration to your inbox every weekend.

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