Sunday Strategist: A Week of Healthy Menus--February 29-March 4
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. Our March 2016 issue just hit stands this past Friday, so each main this week features a gorgeous and nutritious dish from the issue. Enjoy!
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: Tomato and Mozzarella Risotto and Arugula Salad with Caesar VinaigretteTuesday: Fast Chicken Chili with Butternut Squash and Herbed Corn MuffinsWednesday: Crispy Fish Tacos and Black Bean SaladThursday: Chicken Breasts with Pancetta Cream and Peas and Orzo with Pecorino and MushroomsFriday: Broccoli Bacon Skillet Pizza with Blistered Green Beans and TomatoesDessert Bonus: Chocolate-Hazelnut-Banana Finger Sandwiches
Monday: Risotto on a weeknight? Of course! Tomato and Mozzarella Risotto is a stepped up version of pasta pomodoro with a spinach boost and a handful of fresh basil. Keep the Italian theme going with a simple Arugula Salad with Caesar Vinaigrette.
Tuesday: It’s definitely still cold enough for chili, but that doesn’t mean you have the time for a slow simmer. Fast Chicken Chili with Butternut Squash satisfies every comfort craving and is weeknight fast. Herbed Corn Muffins make a perfect side, and you’ll have plenty left over for the week ahead.
Wednesday: We love the shatteringly crisp crust on the tilapia in these Crispy Fish Tacos. If you prefer not to heat up the oil, you can sear the fish in a skillet with 1 tablespoon canola oil, or skip the breading and grill the fish instead. A colorful Black Bean Salad rounds out the menu.
Thursday: One-pan Chicken Breasts with Pancetta Cream and Peas keeps clean up a breeze. Easy and impressive, it’s the kind of back pocket dish you’ll want to remember for unexpected company. Serve with Orzo with Pecorino and Mushrooms.
Friday: TGIF everyone! We love this easier-than-ever twist on pizza night—you don’t even need to roll out the dough for this Broccoli Bacon Skillet Pizza. While the pizza bakes, fire up the skillet for Blistered Green Beans and Tomatoes.
Dessert Bonus: Forget cucumber and cream cheese, Chocolate-Hazelnut-Banana Finger Sandwiches are the way to go. It really is the perfect bite.