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Sunday Strategist: A Week of Healthy Dinners - September 25 - 29

August 16, 2017
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. Look for one on a newsstands to find more delicious dinner inspiration.
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Monday: Chicken-and-Mushroom Dumplings with Bok Choy

Photo: Greg Dupree
View Recipe: Chicken-and-Mushroom Dumplings with Bok Choy

We keep these dumplings weeknight-doable by using easy-to-find wonton wrappers (look for them near the tofu) and the simplest folding method. To make this a communal meal, set out the steamer baskets on a towel so your family can help themselves. If your bok choy is larger than what we call for, cut it into quarters so it will fit in the baskets.

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Tuesday: Pork Medallions with Fennel-Apple Slaw

Photo: Jennifer Causey
View Recipe: Pork Medallions with Fennel-Apple Slaw

Thin foods cook faster. Pork medallions get better browning than a whole tenderloin; potato slices get crispier than wedges. Thinly sliced apple, fennel, and shallots absorb more vinaigrette without losing crunch.

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Wednesday: Skillet Vegetable Lasagna

Photo: Jennifer Causey
View Recipe: Skillet Vegetable Lasagna

Vegetables take turns cooking in a single pan, not several. A stovetop simmer quickly cooks the noodles through; no need for a separate boil. The pan shifts easily to the oven for a last-minute broil to melt and meld the cheeses.

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Thursday: Meatloaf Burger Steaks with Tomato Gravy

Photo: Jennifer Causey
View Recipe: Meatloaf Burger Steaks with Tomato Gravy

These burger steaks deliver classic meatloaf flavor with more glazy, crispy crust. A quick tomato gravy mimics a savory ketchup topping.

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Friday: Crispy Chicken Thighs with Schmaltzy Vinaigrette

Photo: Jennifer Causey
View Recipe: Crispy Chicken Thighs with Schmaltzy Vinaigrette

You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that's drizzled over the vegetables and crispy chicken thighs. 

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