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 about an hour 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: Egg and Tomato Open-Faced Sandwiches and Cheddar and Chive “Squachos”
Tuesday: Spicy Buttermilk Chicken and Vegetable Kebabs and Cheddar and Almond Broccoli Salad
Wednesday: Shrimp and Bean Burrito Bowl and Mango-Jalapeño Slaw
Thursday: Crispy Chicken Thighs with Spinach-and-Pea Potato Salad and Chili-Lime Corn
Friday: Lemon-Honey Chicken Thighs and Grilled Zucchini with Chopped Tomato-Basil Salsa
Cocktail Bonus: Bee’s Knees Cocktail
Monday: Start your Meatless Monday off right with a hearty vegetarian sandwich. Flavor-packed kalamata olives and red wine vinegar takes the sauce on these easy Egg and Tomato Open-Faced Sandwiches to another level. Serve with our veggie-full take on nachos, Cheddar and Chive “Squachos”.
Tuesday: Everything is more fun when it’s eaten off a stick, and these Spicy Buttermilk Chicken and Vegetable Kebabs are no exception. The homemade spice rub helps you control both the heat level and your sodium intake. On the side is creamy Cheddar and Almond Broccoli Salad, full of texture from the crunchy almonds and just-cooked-enough broccoli.
Wednesday: Shrimp and Bean Burrito Bowl, an Asian spin on the classic burrito bowl, features layers of flavor thanks the chili sauce and lime juice. Top with the spicy-sweet Mango-Jalapeño Slaw for extra crunch and color.
Thursday: Skip the excess oil and get extra crunchy chicken from the oven with our Crispy Chicken Thighs. The side of Spinach-and-Pea Potato Salad sneaks in extra veggies (thanks to peas and spinach in the sauce) while Chili-Lime Corn adds a flair to the whole meal.
Friday: Sticky and sweet sauce makes Lemon-Honey Chicken Thighs a real weeknight pleaser. Pair with Grilled Zucchini with Chopped Tomato-Basil Salsa for a meal that highlights the season’s best produce.
Cocktail Bonus: Honeycomb, not just a garnish but an edible part of this Bee’s Knees Cocktail, is a delightfully chewy treat that can be found at most farmers’ markets.
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from Simmer and Boil http://ift.tt/2an68Ok via Continued
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