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 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.
Monday: Grilled Lemon Chicken with Feta RiceTuesday: Smoky Tilapia Tacos and Oaxacan-Style Grilled Corn on the CobWednesday: Pork Tenderloin with Roasted Cherries and Shallots and Cabbage Slaw with Tangy Mustard Seed DressingThursday: Lamb Chops with Fresh Fig Pan Sauce and Butter Lettuce, Asparagus, and Hazelnut SaladFriday: One-Pot Pasta with Spinach and TomatoesHappy Hour: Summer Melon Rosé Sangria
Monday: Start your week off on a lighter foot with our Grilled Lemon Chicken with Feta Rice. Dinner will be ready in 20 minutes with plenty of time to make it to a movie. The lemon dressing is light and summery. You’ll feel refreshed, satisfied, and ready for the week ahead.
Tuesday: You know what today means: Taco Tuesday. Our Smoky Tilapia Tacos turn this classic into a summer staple. Paired with our Oaxacan-Style Grilled Corn on the Cob, you’ll feel like you’re sitting seaside in Mexico.
Wednesday: Dreams of the Cherry Festival make this meal undeniably summery. You may have to invite us over for dinner if you’re serving Pork Tenderloin with Roasted Cherries and Shallots. And if there’s Cabbage Slaw with Tangy Mustard Seed Dressing, we’ll bring the wine.
Thursday: Our August issue features a beautiful spread of fig inspired dishes and we just can’t stop dreaming of these Lamb Chops with Fresh Fig Pan Sauce. Plated next to Butter Lettuce, Asparagus, and Hazelnut Salad, you’ll be in flavor heaven.
Friday: Nothing lets you know it’s the weekend quite like a big plate of pasta. This One-Pot Pasta with Spinach and Tomatoes means less to clean and more time to enjoy your evening. We recommend pairing this with a glass of your favorite red wine.
Happy Hour: Celebrate the weekend with a large pitcher of Summer Melon Rosé Sangria. Perfect addition to a backyard party or even a dinner under the stars. For a playful presentation, use a melon baller to scoop the fruit into bobbing orbs.
Ready to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.