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Sunday Strategist: A Week of Healthy Dinners — April 24-28

Updated April 20, 2017
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.
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Monday: Beer-Brushed Tofu Skewers with Barley

Photo: Courtesy of Oxmoor House
View Recipe: Beer-Brushed Tofu Skewers with Barley

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

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Tuesday: Morelia-Style Enchiladas

Photo: Jennifer Causey
View Recipe: Morelia-Style Enchiladas

Enchiladas in Mexico are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.

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Wednesday: Crispy Potato Cakes with Smoked Salmon

Photo: Jennifer Causey
View Recipe: Crispy Potato Cakes with Smoked Salmon

Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit. 

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Thursday: Quinoa-Crusted Fish Nuggets with Tartar Sauce

Photo: Monica Buck
View Recipe: Quinoa-Crusted Fish Nuggets with Tartar Sauce

Our freezer-friendly nuggets have the perfect hint of nostalgia for Throwback Thursday, plus they give store bought ones a run for their money. Any firm white fish will work, such as grouper, halibut, flounder, or cod. Use rice flour to make gluten-free nuggets. Serve with Roasted Sweet Potato Wedges. 

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Friday: Pan-Roasted Pork with Baby Vegetable Salad

Photo: Jennifer Causey
View Recipe: Pan-Roasted Pork with Baby Vegetable Salad

A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). If you don't have pecorino romano, you can substitute, you can substitute Parmesan cheese.

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Bonus Dessert: Tahini-Date Shake

Photo: Jennifer Causey
View Recipe: Tahini-Date Shake

Dates are naturally so sweet that using frozen yogurt in the shakes proved too cloying; we opt instead for plain whole-milk yogurt frozen in ice-cube trays. For a fitting garnish, rim glasses with white and black sesame seeds.

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