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: Fettuccine with Mushrooms and Hazelnuts with Lemony Kale SaladTuesday: Enchilada Casserole with Spicy Black Beans and Cilantro-Lime Romaine SaladWednesday: Chip-Crusted Fish Fillets with Asparagus with Balsamic TomatoesThursday: Mushroom Frittata with Pineapple and Orange Salad with Toasted CoconutFriday: Turkey JambalayaDessert Bonus: Warm Mocha Pudding
Monday: Fettuccine with Mushrooms and Hazelnuts is an earthy delight, rich and “meaty” from the shrooms and nuts. And it’s ready in less than 20 minutes! Serve Lemony Kale Salad on the side—the kale is hearty, but the lemon keeps it feeling fresh and light. You’ll probably have leftover salad, and you know what? In this case it’s actually ok. The hearty leaves will actually hold up for a day.
Tuesday: Let’s go Tex-Mex with a comfort-food meal that’s sure to please the whole family. Our Enchilada Casserole is a breeze to make because you layer tortillas and filling (and cheese!) in a pie plate instead of rolling up individual enchiladas. The black beans do have some kick, but you can tame that flame by seeding or omitting the jalapeno. The super-simple salad includes yellow bell pepper for crunch and sweetness, but feel free to swap that out for mango if you’d like something fruity.
Wednesday: Tonight’s menu is way fast and way easy. Chip-Crusted Fish Fillets satisfy all kinds of cravings, healthfully, getting their crunch from crushed salt and vinegar potato chips. Yum!! Serve with our simple Asparagus with Balsamic Tomatoes, low on effort and high on flavor. And since the fish is served with light ranch dressing for dipping, finish the meal with celery and carrot stick dippers. Easy-peasy, dinner is done.
Thursday: OK, here we’re breaking with form just a bit. Let's go with breakfast for dinner (or brinner). It comes together quickly, and it’s really light—less than 300 calories for the whole meal.
Friday: Bird's the word with this Turkey Jambalaya, but chicken is just as nice, too, if you want to sub with a rotisserie chicken to speed up prep time (no need to cook turkey just for this recipe). Serve with leftover Brussels sprouts or green beans or whatever vegetable you have on hand.
Dessert Bonus: Sometimes, you just need a warm bowl of chocolate. ‘Nuff said.
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.
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 a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences.