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 45 minutes or less 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
Tuesday: If silky, rich beef stroganoff doesn't say cold weather comfort food, I have no idea what does. We've cut the cook time but kept all of the hearty flavor in this classic, making a perfect weeknight go-to. Bring some green color and zingy flavor to the plate with a pile of mustard-glazed sprouts.
Wednesday: Don’t be fooled by the ease of preparation,
Thursday: Can we just take a second to count off all of descriptors here that say, “Oh hey fall, I adore everything about you,” please? Cider-glazed, browned butter, butter-pecan, citrusy carrots… seriously, I am loving everything about this situation. Here’s the deal—a mere 3 ingredients (butter, apple cider, and mustard) cook down to create a tangy-sweet and glossy glaze that loads more robust vibrancy onto a chicken breast cutlet than you ever dreamed possible. Accept it, and enjoy it. The accompanying rice is a shining illustration of supermarket shortcut victory. Using boil-in-bag brown rice allows you to get whole grains on the plate fast, while doctoring these plain Jane grains up with flavor-forward accents—cue browned butter and toasted pecans—lends the dish a layer of delicious sophistication with next-to-no effort on the cook’s part. On a Thursday night, you best believe that’s my kind of food. Brighten the neutral toned-plate with a burst of bright color and flavor via some citrus-kissed and parsley-studded carrots.
Friday: Break out the kale; it’s going to provide a burst of nutrients and fresh green color to our
Beverage Bonus: Pomegranate juice plus gin... you made it to the weekend, yes--you deserve it. Cheers!
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