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.
Monday: Broccoli Steaks with Tofu FriesTuesday: Chicken Lettuce Cups with Parsley-Farro SaladWednesday: Cuban Pork Sliders and Radish Salad with Orange VinaigretteThursday: Hoisin Grilled Flank Steak with Noodle SaladFriday: Swordfish with Red Pepper Sauce and Potatoes with Lemony Snap PeasDessert Bonus: Coconut Cups
Monday: A whole new take on steak frites, this vegetarian plate highlights lightly charred broccoli "steaks," accompanied by super crisp, oven-baked tofu fries. The key to getting these fries nice and crunchy is a super hot oven and preheating the roasting pan with the oven, as you would a pizza stone. Everyone around the table is guaranteed to love the Sriracha dipping sauce.
Broccoli Steaks with Tofu FriesTuesday: These crunchy lettuce cups are simple to prepare, but oh so bold on flavor. Green olives, red onion, oregano, artichokes, and fresh mozzarella add Mediterranean flair to the chicken filling. Of course, ground turkey or even lamb would work equally well. Toasty farro dressed in a light vinaigrette rounds out the plate. Feel free to toss in additional herbs like thyme or basil if you have them on hand.
Wednesday: Pressing these sliders while they cook, as you would a traditional Cuban, gives the bread a distinctively crisp exterior. Bold mustard and pickles are perfect partners to slightly sweet and nutty Swiss cheese and ham. Better yet, these warm and flavorful sandwiches are ready to go in under 20 minutes. A bright and fresh salad is exactly what these mini Cubans need. And slightly spicy radishes plus a tangy-sweet orange dressing make this radish salad a great candidate for the job.
Thursday: Most everybody loves a noodle bowl, and this one is especially refreshing as the weather warms up. You can toss any of your favorite veggies into the mix--try thinly sliced bell peppers or green peas for added color. Loads of bold flavor agents go into dressing the noodle salad as well as the simply grilled steak, leaving all of your umami cravings satisfied.
Hoisin Grilled Flank Steak with Noodle Salad
Friday: Rich, meaty swordfish is the star of this plate, but for a more budget-friendly swap, try mahimahi instead. Either way, you're going to have a mighty impressive meal with only a handful of ingredients. The garlicky red pepper sauce packs a punch of flavor that goes great with white fish and mild red potatoes. Your snap peas deliver a welcome dose of lemony brightness to a fabulous spring dinner.
Swordfish with Red Pepper Sauce and Potatoes
Lemony Snap Peas
Dessert Bonus: These little coconut cups are a delightful no-cook dessert that take next to no time to assemble and pop into your mouth. Creamy, crunchy, and pleasantly coconutty, they hit all the right notes for a lovely spring treat.
Coconut CupsReady 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.
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.