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  3. Sunday Strategist: A Week of Healthy Dinners - December 25-29

Sunday Strategist: A Week of Healthy Dinners - December 25-29

November 14, 2017
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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: One-Pot Chicken with Farro

Credit: Photo: Jennifer Causey
View Recipe: One-Pot Chicken with Farro

Celebrate Christmas evening with this easy dish that's perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad to complete the meal.

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Tuesday: Roasted Vegetable Plate with Herbed Dressing

Credit: Caitlin Bensel
View Recipe: Roasted Vegetable Plate with Herbed Dressing

Vegetables can be sparse in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. This seasonal vegetable plate will help you stick to your calorie plan, and can be altered easily depending on what's available. Don't be scared of a hot oven—roasting the veggies at 500°F gets the job done quickly and gives the vegetables a nice golden color. Tarragon has an anise flavor similar to fennel; you can omit it or substitute sliced green onions or parsley for a fresh pop.

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Wednesday: Kimchi Grilled Cheese

Credit: Jennifer Causey
View Recipe: Kimchi Grilled Cheese

Mild mozzarella and creamy Monterey Jack melt nicely. Kimchi brightens the sandwich and adds crunch. Serve with Spicy Sweet Potato Wedges. 

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Thursday: Mushroom and Pork Meatballs with Broccolini Rice

Credit: Caitlin Bensel
View Recipe: Mushroom and Pork Meatballs with Broccolini Rice

Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes. Broccolini, a cousin of broccoli, have long stalks and small buds; they'll add plenty of texture to the rice mixture once sautéed and chopped.

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Friday: Cheesy Polenta Skillet

Credit: Caitlin Bensel
View Recipe: Cheesy Polenta Skillet

Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for lettuce cups.

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Cocktail Bonus: Holiday Coconut Cooler

Credit: Caitlin Bensel
View Recipe: Holiday Coconut Cooler

Wow your guests this holiday season with a whimsical white cocktail. A mix of coconut milk and coconut rum adds Caribbean flair, making even the coldest winter days feel bright and blissful. Entertain a crowd with ease by making a double or triple batch ahead of time—just give it a stir right before garnishing.

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    1 of 6 Monday: One-Pot Chicken with Farro
    2 of 6 Tuesday: Roasted Vegetable Plate with Herbed Dressing
    3 of 6 Wednesday: Kimchi Grilled Cheese
    4 of 6 Thursday: Mushroom and Pork Meatballs with Broccolini Rice
    5 of 6 Friday: Cheesy Polenta Skillet
    6 of 6 Cocktail Bonus: Holiday Coconut Cooler

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    Sunday Strategist: A Week of Healthy Dinners - December 25-29
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