It’s late March, which means most of us have been enjoying longer, lighter days and warmer temps (sorry, East Coast!). Time to start on that spring-cleaning to-do list, make Easter and Passover plans, and prepare (or recover from) Spring Break adventures. So, what to cook?
Every Sunday, we publish a week of Cooking Light dinners composed of our favorite recipes from current issues and classics, ready and on the table in 45 minutes or less. These are the dishes that let us contemplate dusting off the patio table and eating al fresco, even if the cooler and grill aren’t quite required yet.
Monday: Eggplant Parmesan with Parsley Orzo and Spicy Sautéed Broccoli Rabe with Garlic Tuesday: Grilled Shrimp Tostadas with Lime and Jicama Slaw Wednesday: Chicken and White Bean Soup with Ciabatta Parmesan Toasts Thursday: Pork Schnitzel with Peas and Carrots Friday: BBQ Chicken and Blue Cheese Pizza with Celery and Parsley Salad Dessert Bonus: Fresh Strawberry Shortcakes with Yogurt Cream
Monday: Kick off the week with super speedy Eggplant Parmesan with Parsley Orzo. Individually breading and baking the eggplant slices and microwaving lower-sodium marinara sauce fast tracks this main without losing what we love about the original Italian specialty. Pair with Spicy Sautéed Broccoli Rabe with Garlic for a punchy, anything-but-boring side.
Pork Schnitzel with Peas and CarrotsFriday: If Tuesday is for tacos, Friday and pizza still feel like a worthy pair. Skip delivery and make your own fast BBQ Chicken and Blue Cheese Pizza, made speedy with a prebaked thin pizza crust. The barbecue sauce and blue cheese make this a flavor-packed main, so keep the side simple with a fresh, crunchy Celery and Parsley Salad.
If you like having a healthy meal plan but want something custom 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.