Hannah Klinger
June 19, 2016

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 about an hour 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.

The PlanMonday: Pesto Pasta Salad with Tomatoes and Mozzarella with Tomato and Peach Salad with AlmondsTuesday: Yogurt-Marinated Chicken and Zucchini Kebabs with Red Pepper CouscousWednesday: Tomato Panzanella with Shrimp and BasilThursday: Summer Squash and Corn Chowder with Tomato ToastFriday: Turkey Tenders with Haricots Verts with Cherry Tomatoes and MushroomsDessert Bonus: Sheet Pan S'mores

Monday: When you go to a summer potluck and fill up on fresh, vibrant pasta salad instead of grilled or barbecued mains, you know you have a winner. We turned Pesto Pasta Salad with Tomatoes and Mozzarella into the main event for a meatless Monday everyone will love. Serve with another favorite seasonal pairing: Tomato and Peach Salad with Almonds.

Red Pepper CouscousWednesday: This one-dish Tomato Panzanella with Shrimp and Basil salad is perfect for hot weather. Panzanella is a Tuscan bread salad, and its design is brilliant: toasted bread cubes absorb the vinaigrette while adding crunch and heft to the main dish. Instead of shrimp, try grilled chicken breast or flank steak, or just cubes of fresh mozzarella.

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