CookingLight diet CookingLight diet

Sunday Strategist: A Week of Healthy Dinners — April 17-21

April 12, 2017
Photo: Jennifer Causey
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. Each of these recipes are from our brand-new May issue. Look for one on a newsstands or in your mailbox soon to find more delicious dinner inspiration.
Start Slideshow

1 of 7

Monday: Szechuan Tofu with Cauliflower

Photo: Jennifer Causey
View Recipe: Szechuan Tofu with Cauliflower

For Meatless Monday we combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Serve with Orange-Scallion Brown Rice.

Advertisement
Advertisement

2 of 7

Tuesday: Creamy Poblano Tacos

Photo: Jennifer Causey
View Recipe: Creamy Poblano Tacos

Roasted poblano chiles are one of the most distinctive scents and tastes of the Mexican kitchen—irresistible when combined with cream or cheese. Look for chayote in Mexican markets, or substitute zucchini.

3 of 7

Wednesday: Honey-Dijon Chicken Paillards with Zucchini Slaw

Photo: Jennifer Causey
View Recipe: Honey-Dijon Chicken Paillards with Zucchini Slaw

"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcut technique for plump chicken breasts. Rather than purchase cutlets, which range widely in weight and thickness, we split larger breasts in half lengthwise. Zucchini slaw is a fun twist on the cabbage classic.

Advertisement

4 of 7

Thursday: Banh Mi Pizza

Photo: Greg Dupree
View Recipe: Banh Mi Pizza

A classic Vietnamese sandwich gets reincarnated as a cheesy pizza. Is this even legal? Carrots, cucumber, and radish are quick-pickled and piled high for superb crunch. If you're craving extra protein, try cracking two eggs over the cheese just before baking.

5 of 7

Friday: Shiitake and Asparagus Sauté with Poached Eggs

Photo: Jennifer Causey
View Recipe: Shiitake and Asparagus Sauté with Poached Eggs

Date-night dinner need not center around meat. Here, earthy meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg. Serve with Herbed Roasted New Potatoes.

6 of 7

Bonus Dessert: Mom's Rhubarb-Apple Crisp

Photo: Jennifer Causey
View Recipe: Mom's Rhubarb-Apple Crisp

Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement