Kimberly Holland Kimberly Holland
May 03, 2015

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.

The PlanMonday: Mexican-Style Grilled Vegetable Sandwich with Mango and Jicama SaladTuesday: Szechuan Chicken Stir-Fry and Sautéed Miso Cucumber SaladWednesday: Thai Shrimp Scampi and Grilled Zucchini with Sea SaltThursday: Chicken with Mashed Potatoes and Gravy with Green Beans with Toasted GarlicFriday: Summer Veggie PizzaDessert Bonus: Chocolate Pudding Pops

This week, we're featuring a few brand new recipes from our June issue, which will be on newsstands this Friday, May 8. If you're a subscriber or read the magazine on your tablet, you should be getting it even earlier, so keep an eye out. It's filled with delicious, healthy ways to truly enjoy all of the season's best foods.

Monday: Don't be fooled—this scrumptious Mexican-Style Grilled Vegetable Sandwich only looks like it's loaded down with steak. It's actually black beans, zucchini, and onions, and thanks to the hearty ciabatta bread, it's plenty filling. The side of crisp, cool Mango and Jicama Salad is just an added bonus for a truly tasty Meatless Monday dish.

Tuesday: Spice up your Tuesday with Szechuan Chicken Stir-Fry, a colorful dish that takes “meh” chicken breasts into “wow” territory. The sautéed cucumber side is savory and rich (if you haven’t tried cooked cukes, they’re amazing) and a great complement to the tongue-tingling main dish.

Wednesday: Shrimp scampi pasta is one of my weeknight staples. It's fast, convenient, and comes together in no time. Our new Thai Shrimp Scampi elevates that classic dish to a truly unique flavor level. The lemongrass (use lemon zest if you can't find it) and curry paste add a depth of flavor a traditional scampi doesn't get. And the coconut milk—well, I just need no excuse to eat a recipe that has coconut milk these days. It's quickly becoming an addiction. Add a little green to your menu by grilling up a quick side of Grilled Zucchini with Sea Salt.

Thursday: Sometimes, you just need classic, old-school comfort food. Chicken with Mashed Potatoes and Gravy satisfies in the way that only mashed potatoes and “brown” gravy can. Don’t worry if you don’t have or can’t find Wondra flour for this dish—just use all-purpose. Green beans on the side get a flavor boost from toasted garlic.

Friday: Pizza Friday turns into Summer Veggie Pizza Friday this week. Start with store-bought pizza dough, and pile on leftover veggies from the week. Feel free to substitute whatever vegetables you have on hand or what you can pick up from the farmers' market.

Dessert Bonus: Our Chocolate Pudding Pops are a chocoholics dream come true. Make these creamy, dreamy pops on Thursday so they're ready for you to enjoy Friday night after you finish up dinner, pop the dishes in the dishwasher, and press start on a splendid weekend.

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.

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