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Sunday Strategist: A Week of Healthy Dinners - November 6-10

October 19, 2017
Photo: 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: Pan-Seared Strip Steak

Photo: Caitlin Bensel
View Recipe: Pan-Seared Strip Steak

Master techniques stand the text of time, which is why our method for grass-fed strip steak (a lean, flavorful cut) remains one of our favorites. Serve with Garlic-Caper Roasted Mushrooms.

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Tuesday: Poached Egg Power Bowls

Photo: Greg DuPree
View Recipe: Poached Egg Power Bowls

This 10-minute dinner features the power trio of protein-packed legumes, seeds, and crisp greens. Quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. The runny, nutrient-rich egg yolk doubles as a silky dressing in this vegetarian main.

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Wednesday: Fall Vegetable Curry

Photo: Caitlin Bensel
View Recipe: Fall Vegetable Curry

You’ll use this staff fave in heavy rotation as the days turn cooler. Madras curry powder is a blend of several fragrant spices and has more depth than regular curry powder; it’s the only spice you need here (look for it in specialty stores or online).

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Thursday: Chicken Piccata

Photo: Caitlin Bensel
View Recipe: Chicken Piccata

Easy and quick (and starring our favorite dinner bird), this January 2012 classic continues to be a weeknight rock star. Serve the chicken with polenta or whole-wheat angel hair pasta to catch all of the lemony, garlicky pan sauce. Add a dose of veggies with Raw and Roasted Carrots and Fennel on the side. 

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Friday: Crab Cakes with Spicy Rémoulade

Photo: Caitlin Bensel
View Recipe: Crab Cakes with Spicy Rémoulade

These light, tender crab cakes are ready in just 20 minutes, making them an easy, elegant main. Look for fresh lump crabmeat at the fish counter for a sweet, clean flavor. Serve with a salad of mixed greens and fennel.

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Dessert Bonus: Apple Spice Bundt Cake with Cider Glaze

Photo: Caitlin Bensel
View Recipe: Apple Spice Bundt Cake with Cider Glaze

Don’t be afraid to go 100% whole-grain with desserts; we use all spelt flour here with amazing results. The nutty flour boosts the taste of the butter, spices, and vanilla, unlike all-purpose flour, whose bland nature would dilute those flavors. Be sure to weigh the flour for accuracy; using too much will make the cake dry.

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