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: Meatless Mondays will be far from boring thanks to the spice in this Seared Tofu with Sweet Chili Sauce and Broccoli. Any excess chili sauce is soaked up by the perfectly crispy Garlic Studded Brown Rice.

Tuesday: Easy to both customize and to cook, this Grilled Balsamic Chicken Salad with Spiced Pecans is a win-win. If desired, throw in your favorite seasonal fruits in place of raspberries. Pair with tangy-salty Blue Cheese Toasts for a contrasting side.

Wednesday: The foil packets used in Dilly Salmon Packets with Asparagus allow the salmon to absorb the grill's delicious smoky flavor with no fear of sticking. Serve with Salad Olivier, an updated spin on a Russian classic.

Thursday: Don't just stop with Apricot-Mustard Glazed Pork Tenderloin, any leftover glaze can be used over chicken, sandwich, or even as a cracker topping. Get a hearty dose of flavorful greens on the side with Spinach, Pistachio, and Pecorino Salad.

Friday: Make your own personal tiki party with this retro dish of Teriyaki Chicken Drumsticks with Tropical Fruit Salad and fragrant Curry Rice Pilaf.

Happy Hour Bonus: Why use sugary pre-made syrups when you've got all the sweet fruity flavor you need in watermelon? These Watermelon Margaritas play on the fruit's flavors and leaves you with a delicious drink that won't overload on the calories.

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