Sunday Strategist: A Week of Healthy Dinners - May 22-26 

May 16, 2017
Credit: 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. All of these recipes are from our brand-new June issue. Look for one on a newsstands or in your mailbox soon to find more delicious dinner inspiration.
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Monday: Smoky Carrot Dogs with Nacho Sauce

Credit: Photo: Jennifer Causey
View Recipe: Smoky Carrot Dogs with Nacho Sauce

It’s no coincidence that the words “vegan” and “vegetables” share a root. We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. But the magic doesn’t stop there. The new-wave star of your next cookout is smothered in vegan nacho sauce and garnished to lend a jalapeño popper vibe—one we guarantee will entice vegetarians and meat-eaters alike. Cashews add silky body to the nacho sauce, while turmeric contributes the quintessential golden hue. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

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Tuesday: Roasted Chili Verde Chicken Enchiladas

Credit: Photo: Greg Dupree
View Recipe: Roasted Chili Verde Chicken Enchiladas

Skip red enchilada sauce in favor of home-made chili verde in this Mexican classic. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick.

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Wednesday: Seared Salmon with Balsamic-Blistered Tomatoes

Credit: Photo: Hector Manuel Sanchez
View Recipe: Seared Salmon with Balsamic-Blistered Tomatoes

Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan.

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Thursday: Roasted Goat Cheese-Stuffed Portobellos

Credit: Photo: Hector Manuel Sanchez
View Recipe: Roasted Goat Cheese-Stuffed Portobellos

Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto.

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Friday: Curried Grilled Chicken Thighs

Credit: Photo: Greg Dupree
View Recipe: Curried Grilled Chicken Thighs

Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiies, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it's convenient, too, providing lots of spices in a single handy ingredient. You can substitute 1 tablespoon lemongrass paste (found near fresh herbs) for the fresh stalks; simply add right to the food processor instead of roasting. Serve with: Miso-Glazed Radishes

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Drink Bonus: Honeydew-Jalapeño Margaritas

Credit: Photo: Jennifer Causey
View Recipe: Honeydew-Jalapeño Margaritas

Meet your new favorite poolside cocktail. This slushy sipper offers sweet, floral honeydew flavor with a nice slow burn from jalapeño-infused tequila.

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