Though weekends are reserved for making fresh pasta or braising a pot roast, Cooking Light staffers turn to quick and easy ideas during the week. Here are some of our favorite go-to meals.
Photo: Becky Luigart-Stayner
“Throwing a quick dinner together is always a cinch when I have a rotisserie chicken on hand. From soups to fajitas to salads, this ready-to-eat ingredient provides countless meal options. One quick dinner I like to make combines rotisserie chicken breast, cooked couscous, barley, or bulgur, crumbled feta cheese, chopped tomatoes and cucumbers, and fresh basil. I add a bit of olive oil, balsamic vinegar, and lemon zest and then toss all of these ingredients together. This grain salad yields plenty of leftovers for lunch the next day.”—Holley Grainger, M.S., R.D., Nutrition Editor, CookingLight.com
Swap the parsley for basil and toss in feta to make this salad similar to Holley’s.