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  3. A Week of Healthy Dinners—April 9-13

A Week of Healthy Dinners—April 9-13

April 03, 2018
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Credit: Caitlin Bensel
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. Look for one on a newsstands to find more delicious dinner inspiration.
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Monday: Zucchini-Mushroom Caprese Bowl

Credit: Greg DuPree
View the Recipe: Zucchini-Mushroom Caprese Bowl

This deconstructed zucchini “noodle” version of lasagna satisfies your craving for Italian at a fraction of the calories. Creamy dollops of cheese up the yummy factor; toss in a handful of yellow cherry tomatoes for an extra helping of vegetables.

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Tuesday: Salmon and Quinoa Bowl

Credit: Jennifer Causey

This quinoa bowl has everything that you’d want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. All the components can be made ahead and assembled right before serving; pack up any leftovers to enjoy cold for lunch the next day.

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Wednesday: Spring Vegetable Shepherd’s Pie

Credit: Greg DuPree
View the Recipe: Spring Vegetable Shepherd's Pie

We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour.

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Thursday: Spicy Tofu Curry

Credit: Caitlin Bensel
View the Recipe: Spicy Tofu Curry

The richly aromatic coconut-curry mixture infuses the tofu with flavor as it slow-cooks in the broth. Cutting the tofu into slices shortly before serving (instead of at the beginning) ensures that the tofu holds together over the long cooking time but still gets an extra boost of flavor at the end. Look for lemongrass—a long, slender, woody herb with an herbal lemon flavor that’s common in Thai curries—near other herbs in well-stocked markets or at an Asian market. Leftover lemongrass will keep the the refrigerator for at least a month or in an airtight container in the freezer for up to 6 months.

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Friday: Taco Truck Lettuce Wraps

Credit: Caitlin Bensel
View the Recipe: Taco Truck Lettuce Wraps

Flavorful as a taco truck, but healthy enough to become part of your regular rotation. We keep calories in check by blending a mixture of higher calorie (but oh-so-flavorful) Mexican-style chorizo with leaner ground pork for the meat filling. And then we keep it light by tucking the filling into sweet, fresh butter lettuce leaves—like a cross between a taco and a lettuce wrap. The quick-pickled carrots and jalapeños add authentic taco-truck flavor. Be sure to use fresh Mexican-style chorizo sausage (found near other refrigerated bulk sausages) instead of dry-cured Spanish-style chorizo.

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Bonus Breakfast: Bacon, Arugula, and Egg Wraps

Credit: Caitlin Bensel
View the Recipe: Bacon, Arugula, and Egg Wraps

Precooked potatoes make these wraps quick and easy to whip up; eggs and whole-wheat tortillas deliver protein and fiber to keep you full all morning.

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1 of 6 Monday: Zucchini-Mushroom Caprese Bowl
2 of 6 Tuesday: Salmon and Quinoa Bowl
3 of 6 Wednesday: Spring Vegetable Shepherd’s Pie
4 of 6 Thursday: Spicy Tofu Curry
5 of 6 Friday: Taco Truck Lettuce Wraps
6 of 6 Bonus Breakfast: Bacon, Arugula, and Egg Wraps

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A Week of Healthy Dinners—April 9-13
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