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.
The PlanMonday: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki and Greek-Style Edamame SaladTuesday: Gazpacho with Lemon Garlic Shrimp and Smashed Avocado on ToastWednesday: Greek-Style Chicken Breasts Thursday: Quick Broiled Salmon with Vegetables and Double Sesame RiceFriday: Caprese Pizza and Arugula and Mushroom SaladBrunch: Banana-Chocolate French Toast
This week, we’re featuring recipes from our September 2014 issue and some of our favorite past hits. Look for repeated ingredients—Kalamata olives, English cucumber, feta cheese, fresh oregano, fresh basil, arugula and mushrooms—and keep in mind how you can repurpose last night's leftovers into a quick, next-day lunch. The less waste, the better!
Monday: Kick off the week with Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki, our take on traditional falafel. A quick chickpea sauté gives crunch and a yogurt, cucumber, and lime sauce is cool and refreshing. Accompanying Greek-Style Edamame Salad is a creative use for our favorite green soybean. It tastes even better the next day, so pack a container-full for work tomorrow.
Tuesday: We love chilled soups in the summer, so we couldn’t resist this one. With the help of a food processor, Gazpacho with Lemon Garlic Shrimp is a breeze to make. Plus, accompanying shrimp add protein while still keeping the dish light. Serve it with Smashed Avocado on Toast, a nutrient-packed side that also makes a great on-the-go snack.
Wednesday: Use leftover ingredients from Monday night’s meal—Kalamata olives, oregano, and feta cheese—for tonight’s dinner, Greek-Style Chicken Breasts. If the weather cooperates, grill the chicken outside instead of using the grill pan. Serve it with greens tossed with a lemony vinaigrette or save time with ready-to-heat rice. (We like Seeds of Change Quinoa and Brown Rice.) Here's an idea—for a quick lunch, slice the chicken and mix with the tomato-olive topping and cooked whole-wheat pasta.
Thursday: A quick, Asian-inspired sauce spices up Quick Broiled Salmon with Vegetables—fiery hot sambal oelek is balanced by sweet honey, tangy rice vinegar, and umami-packed soy sauce. Salmon cooks quickly under the broiler, so if you like yours medium rare, with a slightly translucent center, keep an eye on it! Boil-in-bag-rice makes Double Sesame Rice a snap, while sesame seeds and sesame oil promise flavor.
Friday: Phew. You’ve made it to the weekend! Celebrate with Caprese Pizza, a fresh take on one of our favorite summer salads. On the side, keep it simple with lemony Arugula and Mushroom Salad. And while you’re at it, double, or even triple, the amount of balsamic reduction you’re making, and save it for another use (it’s just that good!). We drizzle it over grilled chicken, fish, salads, fresh strawberries, or a scoop of vanilla ice cream.
Brunch Bonus: We’re drooling over Banana-Chocolate French Toast—we’ve lightened this usually fattening indulgence into a guilt-free treat made with whole-grain bread, low-fat milk, and canola oil. Make a quick fruit salad, pour some mimosas, and you have yourself a laid-back weekend brunch.
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.