Sunday Strategist: A Week of Healthy Menus — June 29-July 3
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 45 minutes or less 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: Tomato-Asiago Frittata with Arugula-Blueberry SaladTuesday: Michael Symon's Grilled Salmon and Zucchini Salad with farroWednesday: Quick Rotini with Sausage and Tomato Sauce with Grilled Zucchini with Sea SaltThursday: Gnocchi with Shrimp, Asparagus, and Pesto with Toasty TomatoesFriday: Grilled Lemon-Dijon Chicken Thighs with Arugula Salad and Goat Cheese CrostiniDessert Bonus: Red, White, and Blue Pops
With the Fourth of July just around the corner, the last thing you want to worry about each night is "What am I going to cook for dinner tonight?". This week's menu features easy, summery 20-minute favorites that make use of cross-over ingredients to help eliminate food waste (and save money). Fresh arugula makes an appearance in three different meals this week, while in-season zucchini gets sliced into a salad one night, and pan-grilled another. Cherry or grape tomatoes (pick your fave) star in Monday night's frittata and Friday's simple dinner salad.
Monday: If you have any veggies or fresh herbs leftover from the weekend, toss them into this easy frittata—essentially a large, crispy-bottomed omelet. While the egg mixture cooks on the stove, throw together a simple Arugula-Blueberry Salad.
Tuesday: Simplicity at its best. This recipe, created by The Chew host Michael Symon, uses a few pantry staples (olive oil, salt, pepper) and 5 fresh ingredients to create an easy, restaurant-quality meal. Serve with Quick Farro Salad for an easy dose of whole grains.
Wednesday: There's nothing fancy about it, but this is one of my favorite CL recipes recently. It's easy, flavorful, and it satisfies every time. It's become a weeknight staple in my home. When I make it, I usually toss in a little extra arugula, using up whatever I have left in the fridge. Throw the rest of your zucchini on a grill pan for a few minutes and serve on the side—or my favorite: chop up the grilled slices and toss right in with the pasta mixture.
Thursday: Another family favorite, this is the recipe I turn to when my basil is out of control. It doesn't get much better than homemade pesto, especially when combined with tender gnocchi, shrimp, and fresh asparagus. Serve with toasty, panko-topped broiled tomato halves.
Friday: End the week on the lighter side with a grilled chicken salad. Here's where we use any cherry or grape tomatoes you have left from Monday's frittata, as well as the rest of the arugula. If you have five extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion. Round out the meal with garlicky goat cheese toast.
Dessert Bonus: If you aim to impress this year, make a batch of these gorgeous (delicious!) Red, White, and Blue Pops. I love the flavor combination of fresh blueberries, strawberries, and freshly-squeezed lemonade—no artificial colors needed!