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  3. Sunday Strategist: A Week of Healthy Dinners—February 26-March 1

Sunday Strategist: A Week of Healthy Dinners—February 26-March 1

By Jaime Milan February 23, 2018
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Credit: Victor Protasio
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 Noodles with Spicy Peanut Sauce

Credit: Caitlin Bensel
View the Recipe: Spiralized Zucchini Noodles with Spicy Peanut Sauce

Precut produce helps this staff favorite come together in a flash. Spiralized zucchini and summer squash are in the prepared produce section of many supermarkets; you can also spiralize your own or make ribbons with a vegetable peeler. 

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Tuesday: Baked Chicken Moussaka

Credit: Greg DuPree
View the Recipe: Baked Chicken Moussaka

This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.

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Wednesday: Fajita Panzanella Salad

Credit: Caitlin Bensel
View the Recipe: Fajita Panzanella Salad

This hearty salad combines everything we love about classic fajitas—seared steak, sautéed bell peppers, and salsa—with panzanella, a Tuscan bread salad. The toasted bread cubes soak up the vinaigrette and bring the dish together. If you can’t find mini bell peppers, cut one large orange and one large red bell pepper into strips.

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Thursday: Vegetable and Goat Cheese Frittata

Credit: Caitlin Bensel
View the Recipe: Vegetable and Goat Cheese Frittata

A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. You can also fold the pico into the egg mixture before cooking; simply drain off the excess liquid first. Serve with a simple salad made with the remaining arugula you bought.

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Friday: Broiled Tilapia with Yogurt and Herbs

Credit: Jennifer Causey
View the Recipe: Broiled Tilapia with Yogurt and Herbs

Parcook the tilapia before slathering on the sauce to brown it slightly. Look for fillets with even thickness, but if you can't find them, fold the thin end of the fillet under itself to encourage even cooking. Serve this with a New Zealand Sauvignon Blanc or American Pinot Gris—both pick up on the floral and herbal notes and accentuate the topping's acidity.

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Bonus Breakfast: Banana-Walnut Bread

Credit: Victor Protasio
View the Recipe: Banana-Walnut Bread

This bread would make the perfect sweet treat or weekend breakfast. We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side.

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    1 of 6 Monday: Zucchini Noodles with Spicy Peanut Sauce
    2 of 6 Tuesday: Baked Chicken Moussaka
    3 of 6 Wednesday: Fajita Panzanella Salad
    4 of 6 Thursday: Vegetable and Goat Cheese Frittata
    5 of 6 Friday: Broiled Tilapia with Yogurt and Herbs
    6 of 6 Bonus Breakfast: Banana-Walnut Bread

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    Sunday Strategist: A Week of Healthy Dinners—February 26-March 1
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