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Sunday Strategist: A Week of Healthy Dinners - September 11 - 15

August 16, 2017
Photo: Caitlin Bensel
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: 15-Minute Chicken Shawarma Bowls

Photo: Caitlin Bensel
View Recipe: 15-Minute Chicken Shawarma Bowls

This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginnings of the week for easy make-ahead lunches.

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Tuesday: Fire-Roasted Tomato-Basil Soup

Photo: Caitlin Bensel
View Recipe: Fire-Roasted Tomato-Basil Soup

Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli.

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Wednesday: Sheet Pan Baked Tilapia with Roasted Vegetables

Photo: Caitlin Bensel
View Recipe: Sheet Pan Baked Tilapia with Roasted Vegetables

Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup. Add lemon wedges and bring to the table for a gorgeous presentation.

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Thursday: Sweet Potato-and-Red Lentil Curry

Photo: Caitlin Bensel
View Recipe: Sweet Potato-and-Red Lentil Curry

This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.

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Friday: Blackened Tilapia Tacos with Basil-Lime Mayo

Photo: Caitlin Bensel
View Recipe: Blackened Tilapia Tacos with Basil-Lime Mayo

Firm tilapia can stand up to the simple yet robust spice rub here. Double the basil-mayo mixture and use as a veggie dip or sandwich spread for lunch.

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