Sunday Strategist: A Week of Healthy Menus — July 14-18
Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes. Each meal is designed to be ready and on the table in 45 minutes or less.
The PlanMonday: Black Bean Burgers with Sriracha Aioli and Greek Cucumber SaladTuesday: Sweet and Sour Chicken and Broccoli with Red Pepper Flakes and Toasted GarlicWednesday: Ancho Pork Medallions and Tomato Stack with Corn and AvocadoThursday: Sautéed Black Grouper with Peach Relish and Spinach with Garlic VinaigretteFriday: Grilled Steak Panzanella with Pickled VegetablesHappy Hour Bonus: Bourbon-Peach Limeade
Monday: I make our Black Bean Burgers with Sriracha Aioli for one thing: the sriracha aioli. It's positively finger-licking good. If you or your family members are a sriracha addict like me, they won't even notice we're starting this week with a meatless main. Serve with Greek Cucumber Salad to finish the plate. Oh, and here's the fun thing about this salad: It's kind of a kitchen sink deal. Use up the bits and pieces of your CSA box to make this simple side.
Tuesday: Chinese takeout is notoriously salty, as is most restaurant food. That doesn't mean we don't all crave it from time to time. Satisfy your Chinese craving with our 25-minute Sweet and Sour Chicken. Finish with a side of Broccoli with Red Pepper Flakes and Toasted Garlic. Better yet, add the broccoli side to your sweet and sour chicken for an all-in-one dish you'll want to make again and again.
Wednesday: For busy weeknights, I love making a pork tenderloin. They're lean, cook fast, and often are on sale for less than $8 at the grocery store. For dinner tonight, break out a few pantry spice staples, and pick up a jar of pepper jelly. You can make our Ancho Pork Medallions in just 20 minutes. Balance the peppery kick of the pork with our creamy, refreshing Tomato Stack with Corn and Avocado. It might actually be the highlight of your meal, but shhh! don't tell the pork!
Thursday: We need at least one serving of seafood this week, so let's get it tonight. Our Sautéed Black Grouper with Peach Relish reminds me of late summer nights on the Gulf Coast of Alabama. Grouper is a popular catch in the Gulf of Mexico. The fresh fish inevitably finds itself on restaurant menus, and chefs haul down Alabama peaches. Combine the two, and it's a classic summer--and quintessentially Alabama--dinner. The fish is the main focus, so keep the side simple. Try something like our Spinach with Garlic Vinaigrette.
Friday: This is another one of those dishes that makes great use of whatever is in your CSA box or what you have left from the farmers' market. Stick to the recipe if you like, or adlib and add a few of your favorite summer veggies--maybe pickled radishes instead of carrots? Either way, Grilled Steak Panzanella with Pickled Vegetables is a filling, fresh way to finalize another fabulous week.
Happy Hour Bonus: Thank goodness peach season has arrived because we were running out of ways to enjoy Friday cocktails at my house. (No, actually we weren't. There are innumerable ways to enjoy Friday cocktails.) This Friday, we'll have our new Bourbon-Peach Limeade, which is in our brand new August issue, on newsstands now.