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.
Monday: Soba-Edamame Noodle Bowl
Tuesday: Pan-Seared Tilapia with Sweet Pea Puree with roasted asparagus
Wednesday: Basil, Feta, and Quinoa Stuffed Chicken Breasts and Carrot "Tabbouleh"
Thursday: Turkey and Swiss Sloppy Joes with steamed broccoli
Friday: Chicken Cordon Bleu Grilled Cheese Sandwiches and simple spinach salad
Brunch Bonus: 3-Ingredient Pancakes
This colorful, flavorful vegetarian Soba-Edamame Noodle Bowl is an elegant choice for Monday night. As the water comes to a boil, you can complete the prep work, and everything will be done in rapid time. Have leftovers? Great! The flavors grow more intense after a night in the fridge, so lunch tomorrow will be even more delicious.
I know it's not yet really spring yet, but if just for one meal we can pretend, let's. This Pan-Seared Tilapia with Sweet Pea Puree abounds with spring flavor, but to get the spring flavor out of season, this recipe uses frozen green peas. For a simple side, look toward roasted vegetables. Use whatever you have leftover, or whatever is on sale at the store.
Change up your basic chicken dinner with Basil, Feta, and Quinoa Stuffed Chicken Breasts. Sweet piquanté peppers, also called sweet cherry or Peppadew peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section. Both the peppers and the feta cheese add a briny kick to basic chicken breasts. Since the chicken has a bit of quinoa, we'll use this Carrot "Tabbouleh" for our side instead of another grain.
Your family is guaranteed to love this Turkey and Swiss Sloppy Joes, a twist on the classic sandwich. Instead of a sweet, barbecue-style sauce, browned turkey, sautéed mushrooms, and wilted kale go into a white sauce made rich with nutty Swiss cheese. It’s creamy, comforting, and downright irresistible. Steamed broccoli would be an easy and perfect accompaniment.
I know we just had a sandwich last night, but we really need another one tonight so we have time to dine and dash to the theater, a concert, or just to the couch for a fun night of family movies and popcorn. The flavors of classic cordon bleu translate delectably as a raveworthy grilled cheese in these Chicken Cordon Bleu Grilled Cheese Sandwiches. Serve with a side of wilted spinach or a salad.
These single-serving 3-Ingredient Pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy, and golden delicious. Make a batch for yourself before the kids wake up, or make a few batches for everyone in the house as they rise for the start of a fun weekend.
Are your ready to start your week off light?
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