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.
Monday: Chicago Char Dog with Fresh Cucumber Relish with Cabbage Slaw with Tangy Mustard Seed Dressing
Tuesday: Lettuce Wedge and Potato Salad and Chilled Butter Bean Soup with Basil-Corn Relish
Wednesday: Tuscan-Style Garlic-Herb Pork Chops and Roasted Baby Artichokes with Lemon Aioli
Thursday: Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa and Lemony Grilled Potato Salad
Friday: Blackened Shrimp Tacos and Esquites (Creamy Corn Salad)
Dessert Bonus: Rhubarb Jam Cheesecakes
Monday: It’s Memorial Day! So we’re moving Meatless Monday to Tuesday. This Chicago Char Dog with Fresh Cucumber Relish is the perfect thing to throw on the coals. The garden-fresh toppings are a nice change from plain old mustard and ketchup. Mix up a bowl of Cabbage Slaw with Tangy Mustard Seed Dressing to serve alongside.
Tuesday: Veggie days are easy now that farmers’ markets are in full swing.Get tips on how to score the best and freshest produce to make Lettuce Wedge and Potato Salad, and get those fresh-shelled butter beans or Limas for a batch of Chilled Butter Bean Soup with Basil-Corn Relish. It might be a little early for fresh corn, but you can sub-in thawed frozen kernels (and save a little time, too).
Wednesday: You can have dinner on the table in about 30 minutes with this super-easy, but big-on-Italian flavors dinner of Tuscan-Style Garlic-Herb Pork Chops and Roasted Baby Artichokes with Lemon Aioli. If you are in the mood, sip on a glass of prosecco or a bright, acidic pinot grigio and celebrate making it halfway through the week.
Thursday: Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa are a delight with their combination of sweet and heat. They stay juicy and tender from marinating, so get them soaking while you prepare Lemony Grilled Potato Salad made with Yukon Golds and fresh basil and chives. Add a salad of lightly dressed greens to round out the meal.
Friday: Blackened Shrimp Tacos and Esquites (Creamy Corn Salad) will make taco night famous at your house. The corn salad is an eat-with-a fork cousin to the Mexican corn-on-the-cob street food favorite with rich flavor from mayo, chili powder, and lime.
Dessert Bonus: Take these make-ahead Rhubarb Jam Cheesecakes mean you can enjoy a sweet treat on a whim. Pull them from the freezer when you start dinner and they’ll be ready to eat when it’s time for dessert.
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/1Lt9kSO via barbecue cooking sheet