CookingLight diet CookingLight diet
Caitlin Bensel

This healthy meal plan has everything you need to feed four people three light spring dinners.

Paige Grandjean
February 22, 2018

Forget complicated recipes and mile-long shopping lists. We’re streamlining meal prep and cutting your grocery bill with healthy dinners designed with fresh produce and easy-to-find ingredients you can share across recipes each week. Shop this list to feed four for three nights, all for about $30. Read the recipes first to be sure you have the staples on hand.

Sautéed bell peppers add a sweet note to a Mexican-inspired salad. Precut florets save you prep time with veggie-loaded frittata, and creamy, tangy goat cheese makes a nice addition to steak-topped tartines.

Ingredients

  • 1 lime
  • 1 avocado
  • 1 1/2 lb. multicolored mini bell peppers
  • 1 8-oz. container cremini mushrooms
  • 1  12-oz. pkg. broccoli florets
  • 1 5-oz. container baby arugula
  • 1 12-oz. container refrigerated pico de gallo
  • 1 large yellow onion
  • 2 medium sweet onions
  • Thyme  
  • White balsamic vinegar
  • Ancho chile powder
  • 7 eggs
  • 3 1/2 oz. goat cheese
  • 1 1-lb. loaf whole-grain sourdough bread
  • 1 lb. flank steak

Dinner 1: Fajita Panzanella Salad

Caitlin Bensel

This hearty salad combines everything we love about classic fajitas—seared steak, sautéed bell peppers, and salsa—with panzanella, a Tuscan bread salad. If you can’t find mini bell peppers, cut one large red and one large orange bell pepper into strips.

View the recipe: Fajita Panzanella Salad

Your wallet can thank us later:

Dinner 2: Steak, Goat Cheese, and Onion Jam Tartine

Caitlin Bensel

We start these tartines (French for topped bread slices, though more familiar to us as open-faced sandwiches) with a caramelized onion and balsamic jam. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.

View the recipe: Steak, Goat Cheese, and Onion Jam Tartine

Ready to get healthy? Start here, with the Cooking Light Diet.

Dinner 3: Vegetable and Goat Cheese Frittata

Caitlin Bensel

A veggie-loaded frittata is a great way to use up produce odds and ends. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. Serve with a simple salad made with the remaining arugula you bought.

View the recipe: Vegetable and Goat Cheese Frittata