Sunday Strategist: A Week of Healthy Menus — July 7-11
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: Silky Pappardelle with Zucchini Ribbons and Radishes in Browned Butter and LemonTuesday: Potato, Poblano and Chorizo Tacos and Orange and Avocado SalsaWednesday: Pork Tenderloin Studded with Rosemary and Garlic and Skillet Asparagus Salad with Goat CheeseThursday: Chicken and Waffles and Celery-Apple SaladFriday: Glazed Salmon and Couscous and Shaved Summer Squash Salad with Prosciutto CrispsHappy Hour Bonus: Whiskey Sour Punch
Monday: It’s zucchini season! Get excited. The vegetable is in its prime and ready to be treated as such, so stock up!
For Meatless Monday, start with a Silky Pappardelle with Zucchini Ribbons. Dappled with pops of beautifully blistered cherry tomatoes and fresh strips of green, the pasta dish is a vibrant way to start a sun-filled week. Pair with Radishes in Browned Butter and Lemon to finish off a meal that will fight off the dreary post-holiday Monday blues.
Tuesday: Spice up this Tuesday with Potato, Poblano and Chorizo Tacos. The Mexican chorizo adds a subtle kick with a lot of flavor, but if you’re feeling something a little more familiar, substitute it with regular American breakfast sausage. Serve with Orange and Avocado Salsa with your veggies or chips of choice!
Wednesday: You’ve made it through half the week! Treat yourself with some comforting Pork Tenderloin Studded with Rosemary and Garlic. Tender and fragrant, this dinner will give you a protein boost to finish out the week. Serve with Skillet Asparagus Salad with Goat Cheese.
Thursday: Take some time-saving shortcuts, and win on flavor with Chicken and Waffles. With a subtle sweetness from the honey and acidic tang of the balsamic vinegar, you’ll enjoy this just as much as the kids will. Especially with the kid-friendly Celery-Apple Salad.
Friday: TGIF! It’s Friday, and you need to celebrate. Reward yourself and your taste buds with Glazed Salmon and Couscous, served alongside a Shaved Summer Squash Salad with Prosciutto Crisps. Use the leftover zucchini for a simple but beautiful crowd-pleaser.
Happy Hour Bonus: The fresh orange juice is the key to the Whiskey Sour Punch. Combine simple syrup, bourbon, and citrus juices with some bubbly club soda for a refreshing addition to your Friday dinner.