Meal Plan Menu | Week of 4/22/19

Meal Plan Menu | Week of 4/22/19

This week, we have a lineup of fast weeknight meals that will leave you plenty of time to play in the sunshine!

  • By Brittany Yamamoto-Taylor
  • April 19, 2019

With the weather becoming nicer and nicer, we reckon you may want to spend a little more time outside and a little less time in the kitchen. That’s why we made sure this week’s menu is full of fresh, fast meals.

Even though you’ll get to feast on Cumin & Lime Halibut, Sausage Hoagie Sandwiches, Banh Mi Tacos, and Korean Glazed Chicken with Fried Rice, you won’t spend more than 30 – 40 minutes of active cooking. Plus, you will spend far less time each night if you do just 1 hour of cooking prep over the weekend and make use of our cook-once-eat-twice efficiencies! (Scroll down to find helpful hints about this week’s make-aheads, efficiencies, leftovers, and more.)

What will you do with the extra time you have before or after dinner? Soak up some vitamin D by taking a stroll in the park, reading a book on the porch, or throwing the ball around with your kids? Perhaps go out to see Captain Marvel (again) before it leaves theaters? Or stay in and create a better filing system so taxes aren’t quite as difficult next year? (Okay, we know that one is unlikely.)

Regardless of how you choose to spend your extra time this week, we are excited that we get to help you cook healthy meals at home, while also saving you time!


“I have been doing the weekend prep pretty consistently for the last month; before it was pretty irregular. It is amazing how much more smoothly dinners go. I also almost make one meal completely ahead, so we start out Monday on the best foot possible.”

–  Rachel D. (Member since Nov 2017)


All meals come with gluten-free, Paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.


On the Menu

MONDAY | CUMIN-LIME HALIBUT WITH RICE + SUGAR SNAP PEA & RADISH SALAD

Our sweet and tangy cilantro lime dressing does double duty in this quick 35-minute meal. The flavorful dressing is tossed with our new seasonal Sugar Snap Pea and Radish Salad (if you aren’t a radish person, substitute small English cucumbers), and it’s also mixed with butter to melt over halibut as it sears. Since the halibut and cooked rice freeze really well, make extras and enjoy this meal again a few weeks later!

This naturally gluten-free recipe is easy to make Paleo-friendly by simply nixing the rice. If you don’t eat fish or are trying to cut back on animal products, we have a Vegetarian Burrito Bowl with black beans and cilantro lime quinoa on the menu.

TUESDAY | SAUSAGE & BELL PEPPER HOAGIES WITH CAJUN BROCCOLI SAUTE

Although you can put these easy sandwiches together in under 35 minutes, they will taste like something you would pay way more for at a specialty deli. And when you add spicy Cajun Broccoli on the side, you’ll feel like you are getting even more bang out of your buck! Since hoagie rolls freeze well, you can buy extras to whip up these delicious sausage, bell pepper, and melted provolone sandwiches any day of the week.

To make this quick dinner gluten-free or vegetarian, pick up GF hoagie rolls at the store or substitute portobello mushrooms for the sausage. If you follow a Paleo diet, you can easily hit the same flavor beats with our Paleo Sausage and Bell Pepper Saute this week.

WEDNESDAY | BANH MI TOFU TACOS WITH PICKLED VEGETABLES & PINEAPPLE BANANA SMOOTHIE

Even community members who weren’t big tofu fans said they loved these fusion tacos when they first appeared on our meal plans, which is why we’re bringing them back to your dinner rotation! (If you’re really not up for trying tofu, we give substitution ideas in the recipe.) The delicious flavors and textures of our special sauce, Asian-style pickled veggies, and sesame flawlessly combine in these amazing banh mi tacos. They also go perfectly alongside a sweet and refreshing Pineapple Banana Smoothie!

These vegetarian tacos are easy to make gluten-free by using Tamari and corn / GF flour tortillas. If you eat Paleo, you can enjoy our Banh Mi Pork Lettuce Cups and the same pickled vegetables and pineapple smoothie.

THURSDAY | KOREAN GLAZED CHICKEN THIGHS WITH KIMCHI FRIED RICE

While kimchi fried rice has served as some of our main dishes in the past, this week we have it share the spotlight with sweet and spicy glazed chicken. Our gochujang (see ingredient notes below) and honey glaze will have you wanting to come back to this recipe again and again. Luckily, both chicken and fried rice freeze beautifully, so make extras and be ready to make this meal any time you need a pick-me-up.

To make this recipe gluten-free, simply use Tamari instead of soy sauce. To enjoy this recipe without poultry, try our Vegetarian Kimchi Fried Quinoa with a fried egg and gochujang aioli. For those on the Paleo diet, we have Paleo Glazed Chicken Thighs with shiitake mushrooms and kimchi kelp or yam noodles.


Smart meal planning ideas come with every weekly menu. The smarts listed below are only a portion of the meal prep tips we include to help you make the most of your ingredients and your time. Join our community to get the full benefits of our meal plan service every day!


Meal Planning Smarts

Make aheads & efficiencies:

Many ingredients can be prepped 5 days ahead of time, so you can get a head start over the weekend or during weeknights after the kids fall asleep. Each of our meal plans include a detailed list of Meal Prep Steps that you can follow to make your weeknight cooking less stressful.

For this week, chop veggies (garlic, onions, broccoli, bell peppers, kimchi), cook rice, and make Monday’s cilantro-lime dressing / butter in advance, so you can ease into weeknight meals seamlessly.

Ingredient notes:

  • Gochujang is used in Thursday’s chicken glaze and, if you aren’t familiar with this ingredient, it is a Korean fermented chili paste that has been enjoyed in Korea for centuries. In addition to spice, it has both smoky and sweet flavors – making it have more depth than many other hot sauces. It’s available in the international aisle of most grocery stores and is worth tracking down for Thursday’s chicken. If they don’t have it at any of your local stores, you can order it from Amazon here.

leftovers:

  • Don’t let a single hoagie roll go unused! It’s super easy to cube and toast leftover rolls so you can enjoy perfectly crunchy croutons in salads and soups. Learn how to make homemade croutons with this video here.
  • Stir-fries are some of the fastest meals to make, so simply slice leftover chicken and any leftover vegetables to use for another fast lunch or dinner this week. Need a primer on how to stir-fry? Check out our infographic Guide to Stir-Frying, which tells you all the basics and how-to’s of stir-frying!

We do more than create meal plans. We create memories around the dinner table.


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Weekly Meal Planner | Menu for Week of 4/22/19 via Cook Smarts

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