Sunday Strategist: A Week of Healthy Menus — May 12-16
Every Sunday, we publish a week of Cooking Light dinner plans—new recipes from current issues matched with previously published favorites. Each meal is designed to be ready and on the table in 45 minutes or less.
The PlanMonday: Corn, Squash, and Green Onion Flatbreads with Garlic-Roasted BroccoliTuesday: Bacon and Egg Sandwiches with Caramelized Onions and Arugula and Fresh Fruit SaladWednesday: Broccoli Mac and Cheese and Radish Salad with Buttermilk-Herb DressingThursday: Grilled Lemon-Dijon Chicken Thighs with Arugula Salad and Garlic-Lime Grilled CornFriday: Silky Pappardelle with Zucchini RibbonsHappy Hour Bonus: Blackberry Margaritas
TheJune issue hit newsstands last week, which means it's time to try some of the newest Cooking Light dishes in dinners this week. We've mixed a few new ones in here—and I've noted them—with a few older favorites. If you try any, upload a photo to Instagram, add #cookCL, and we might share your dish here on the blog, in the magazine, or on our Instagram.
Monday: After a busy weekend celebrating mom and being with family, let's not complicate dinner tonight with a fussy dish. The Corn, Squash, and Green Onion Flatbreads are ready in just 23 minutes and are very versatile to suit all kind of palates. If you can't find naan, just use 4 whole-wheat pitas. Serve with a side of Garlic-Roasted Broccoli and your meatless Monday dish is veggie-filled and fast—the ideal start to any week.
Tuesday: Try the Bacon and Egg Sandwiches with Caramelized Onions and Arugula. You can tell the kids you're having bacon and eggs—and you are, just with a little grown-up sophistication. Caramelized onion take the simple sandwich to a whole other level of flavor. Add some peppery arugula for a little crunch, and no need for mayo or a spread—the egg's yolk has all the creaminess you'll need. Serve with Fresh Fruit Salad. You can use any fruit you have on hand. The real treat is the citrus-sugar glaze you toss with the fruit before serving. Don't skip that.
Wednesday: Classic comfort food Wednesday: Tonight we're having Broccoli Mac and Cheese, a homey, simple dish that hits all the right notes of creamy, saucy goodness. We're all about efficiency tonight: You'll use some bacon you bought for last night's sandwiches and some of the broccoli from Monday's dinner, too. Serve with a side of Radish Salad with Buttermilk-Herb Dressing. The dressing is kind of addictive. I'm just warning you now.
Thursday: We'll save a few dollars tonight by grilling chicken thighs, but we'll gain heaps of flavor. Light up the grill if you can spare the time; a grill pan works fine if you can't. Tonight's dinner is Grilled Lemon-Dijon Chicken Thighs with Arugula Salad (a recipe from the June issue), and it'll be ready in just 20 minutes. Use the hot grill or grill plan to make a side of our Garlic-Lime Grilled Corn. If you do light up a grill, go ahead and grill a few vegetables—squash, onions and asparagus would be good—to add to your salad. Fast and filling, ideal for warmer months.
Friday: Thin zucchini slices double as pasta in this super simple Silky Pappardelle with Zucchini Ribbons (a new recipe in the June issue). The tomatoes break down easily during a quick broil and create a sauce that is tangy, bright, and surprisingly juicy. If you have any leftover arugula or radishes from this week's sides, make up a little bowl of greens to round out the meal.
Happy Hour Bonus: I know it's not quite blackberry season yet, but I've been craving these Blackberry Margaritas all winter, so I'm going to use this Friday evening as an excuse to make a batch. After all, I worked hard all week. I deserve a treat, right? If you can't find fresh blackberries, use frozen. I've made this several times with frozen berries, and it works well.