Sunday Strategist: A Week of Healthy Dinners - October 30 - November 3

October 17, 2017
Photo: Kelsey Hansen
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: Tuscan White Bean Salad with Shrimp

Photo: Jennifer Causey
View Recipe: Tuscan White Bean Salad with Shrimp

Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells helps keep the shrimp from overcooking.

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Tuesday: Steak and Mushroom Pizza-Dillas

Photo: Jennifer Causey
View Recipe: Steak & Mushroom Pizza-Dillas

It can be hard to feed your ghouls on Halloween, especially when it falls on a school night. Choose this quick hand-held recipe for easy munching.

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Wednesday: Easy Pork Posole

Photo: Caitlin Bensel
View Recipe: Easy Pork Posole

Most pork posole recipes call for pork shoulder. We lessen the legwork by using ground pork instead. Hominy is a hallmark of posole; find it canned in the Latin and Mexican foods section. This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated.

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Thursday: Eggplant Parmesan

Photo: Caitlin Bensel
View Recipe: Eggplant Parmesan

Traditional versions of this dish can tip the scales at nearly 1,000 calories and 30g sat fat per serving. This makeover cuts that by more than two-thirds and still has plenty of marinara, melty cheese, and crispy baked eggplant. Serve with Herb-Roasted Carrots. 

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Friday: Quinoa and Roasted Pepper Chili

Photo: Caitlin Bensel
View Recipe: Quinoa and Roasted Pepper Chili

This hearty vegetarian chili uses quinoa, which adds body, texture, and protein.

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Bonus Cocktail: Hibiscus and Blood Orange Punch

Photo: Kelsey Hansen
View Recipe: Hibiscus and Blood Orange Punch

The deep garnet color from hibiscus and blood oranges adds plenty of drama to this sparkling drink. The tea base also keeps the beverage much lower in sugar than soda or other juice-based punches.

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