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.
The Plan
Monday: Summer Veggie Sandwiches with store bought sweet potato chips
Tuesday: Mushroom and Spinach Omelet and Fresh Fruit Salad
Wednesday: Roasted Cod with Almond-Thyme Breadcrumbs and Arugula and Tomato Salad
Thursday: Pan-Seared Chicken with Tomato-Olive Relish and Orzo with Sun-Dried Tomato and Basil
Friday: Silky Pappardelle with Zucchini Ribbons
Memorial Day Bonus: Grilled Cheese Ice Cream Sandwiches
With Memorial Day weekend just around the corner, I’m looking for fast, simple, delicious dinners to get me through this week. Enter our Superfast recipe collection, in which every recipe takes only 20 minutes or less from start to finish.
Monday: A staff favorite from the latest issue, this Summer Veggie Sandwich is a simple version of the French favorite, pan bagnat. Omit the anchovy paste if you’re a Meatless Monday follower. If not, I highly recommend you give it a try; I think you’ll be pleasantly surprised. Serve with your favorite sweet potato chips.
Tuesday: I love serving eggs for dinner; they’re easy, satisfying, and bring a fun, breakfast-for-dinner vibe. Serve these veggie-stuffed omelets with a Fresh Fruit Salad. You can use any fruit you have on hand. The real treat is the citrus-sugar glaze you toss with the fruit before serving. Don’t skip that.
Wednesday: Another from our latest issue: Mild-flavored, flaky cod is delicious with this crispy topping. Chewy English muffins make for divinely crunchy breadcrumbs, but feel free to use any odds and ends you have in your kitchen—toasted sourdough and pecans are a delicious combo. Serve with a simple Arugula and Tomato Salad.
Thursday: A brightly-flavored relish tops seared chicken breasts for a simple and fresh dinner. If the weather’s looking nice, get outside and grill the chicken instead. Don’t like olives? Simply omit and add in a few more tomatoes; top with feta cheese for a salty bite. Serve the chicken with Orzo with Sun-Dried Tomato and Basil. Watch the recipe demo: How to Cook Pan-Seared Chicken with Tomato-Olive Relish.
Friday: This is just the dish to kick off the first (unofficial) weekend of summer. Thin zucchini slices double as pasta in this simple Silky Pappardelle with Zucchini Ribbons. The tomatoes break down easily during a quick broil and create a sauce that is tangy, bright, and surprisingly juicy.
Memorial Day Bonus: Perfect for Memorial Day weekend, you’ve got to try this grilled cheese ice-cream sandwich. Made with cinnamon swirl bread and apple butter, it riffs on the flavors an all-American apple pie, complete with a cheddar cheese crust. Watch the video below to learn how to make it.
Ready to start shopping? View this week’s menu, which includes every dinner recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.
from Simmer and Boil http://ift.tt/1JQTUHs via baking sheet silicone
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