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.
The PlanMonday: Fresh Thai Noodle Bowl with Ginger-Sesame Green BeansTuesday: Sheet Pan Chicken with Roasted Baby Potatoes with Roasted Broccoli with Garlic and LemonWednesday: Shrimp Arrabbiata with Arugula and Spinach SaladThursday: Swiss Chard and White Bean Soup with Poached Eggs with Herbed Goat Cheese ToastsFriday: Parm-Style Chicken Sliders with Caprese ZucchiniDessert Bonus: Raspberry-Mint Ice Pops
Monday: Go meatless to start off the week with a fragrant, slurp-able Fresh Thai Noodle Bowl. Colorful, crisp-tender vegetables anchor the dish, perfect as breezy spring days transition into warm summer ones. Serve with quick sautéed Ginger-Sesame Green Beans.
Tuesday: Sheet pan cooking is the new one-dish meal. An herby, whole-grain mustard spread coats roasted chicken breasts and potatoes (Sheet Pan Chicken with Roasted Baby Potatoes) that cook together until perfectly done. Round out the plate with zingy Roasted Roasted Broccoli with Garlic and Lemon.
Thursday: Simple, easy, hearty. This Swiss Chard and White Bean Soup with Poached Eggs is just what you and your family need after a long day (you can even make the soup and poach the eggs in advance). Serve with cheesy Herbed Goat Cheese Toasts that are ideal for dunking.