Meal Plan Menu | Week of 2/25/19

Enjoy this week’s recipe menu of fresh, fast meals that will save you time in the kitchen – including Arroz con Pollo and a delicious take on Caesar Salad!

Having a couple of extra, unclaimed hours in a week sounds like a bit of a dream, doesn’t it? Well, we’re excited to make your dream come true this week with our menu of fast meals that are both nutritious and delicious! Each of our recipes takes between 25 – 40 minutes of active cooking time, but dinner will get on the table even faster if you use our make-ahead cooking smarts below.

On Monday, we start off with a 30-minute Chard & Mushroom Flatbread and move into Tuesday with a quick Pancetta & Potato Leek Soup. Since it’s always nice to have a fresh and nutritious pick-me-up in the middle of the week, we have a great Lemon-Pepper Chicken Kale Caesar Salad on the menu. To finish the work week strong, you can enjoy our fast Arroz con Pollo with veggies and the perfect spice blend on Thursday evening.

With our one-click shopping lists, weekend meal prep tips, fast cook time, and leftover ideas, you can save time in your cooking process every step of the way! Scroll to the bottom to make the most of our meal planning tips this week.


“Pre-made shopping lists and quick dinners have turned the burden of everyday dinners into a much more enjoyable affair, and I can spend all of the time saved with my fiance!”

–  Laura N. (Member since May 2013)


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 | Portobello Mushroom & Swiss Chard Flatbread + Green Salad with Pears

Topped with melted cheese, these little flatbreads resemble pizza when they come out of the oven, but are super speedy to make. A simple garlic olive oil stands in for sauce as the base and is topped with sauteed chard, mushrooms, and gruyere cheese. This 30-minute recipe includes a crisp green salad with fresh pears.

This naturally vegetarian recipe is easy to make gluten-free by swapping out the flatbread for GF sandwich bread. To hit similar flavor notes on the Paleo diet, we have a Portobello Mushroom, Sausage, and Swiss Chard Saute with Fried Egg recipe.

TUESDAY | Potato Leek Soup with Pancetta + Warm Shaved Brussels Sprouts Salad

A beloved classic, this wintry soup and warm salad combo plays with delightful sweet and savory flavors. Although a warm salad may sound a little unusual, a quick saute of shaved brussels sprouts will bring out their natural sweetness that matches so well with parmesan cheese, dates, and almonds. This whole meal only takes 40 minutes to get on the table (or much less if you do prep during the weekend)!

This recipe is easy to make GF by using gluten-free flour and can be effortlessly made vegetarian by simply omitting the pancetta. If you are on the Paleo diet, you can make our Celeriac and Cauliflower Soup with Pancetta with the same salad (minus the parmesan).

WEDNESDAY | Lemon-Pepper Chicken over Kale Caesar Salad

The combination of kale and romaine lettuce in this Caesar Salad elevates the nutrition level while still retaining a classic crunch. Top this 35-minute salad with lightly breaded lemon-pepper chicken, artichokes, and crispy croutons for a satisfying finish.

To make this salad gluten-free, simply use GF flour on the chicken and GF bread to make croutons. For a vegetarian salad, use our Vegetarian Caesar Dressing and swap the chicken for hard-boiled eggs. To make our Paleo recipe, simply use almond meal on the chicken, swap Worcestershire sauce for coconut aminos in the dressing, and get a nice crunch from pepitas instead of croutons.

THURSDAY | Arroz con Pollo with Olives, Peas & Carrots

We are excited to introduce our Spanish-inspired one-pan rice dish that takes only 25 minutes of active cooking time! This quick meal builds layers of flavor with seared chicken thighs, veggies, aromatics, a blend of spices, and salsa on the side for serving. Not only is this recipe made in one pan for easy clean-up, it’s also freezer-friendly so you can enjoy it again in a week or a month!

This naturally gluten-free recipe is easy to make into a delicious Vegetarian Risotto by using arborio rice and adding navy or cannellini beans and tortilla chips on the side. For our Paleo recipe, simply replace the white rice with cauliflower rice and nix the sour cream.


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:

  • Aromatics, infused oils, and spice mixes can be made up to 5 days ahead of time, so that dinner can come together even faster when it comes time to cook. So, chopping your onions and garlic and making garlic oil over the weekend will allow you to get dinner on the table in record time on Monday and Thursday night!

ingredient notes:

  • On Monday’s delicious flatbread recipe, we use Gruyere cheese.This hard, yellow cheese originated in Switzerland and provides a rich and tangy burst of flavor. If you don’t want to spend a little extra on your grocery bill for this cheese, you can easily substitute mozzarella or Swiss cheese – they won’t be quite as flavorful, but will still be great!

leftovers:

  • Mac and cheese is always a delight, but you can put a healthy twist on it by using leftover potato leek soup as the creamy base. Just stir in cooked macaroni and shredded cheese and bake in the oven until bubbly!
  • Wraps and sandwiches can be great, quick lunches during the work week, so use Wednesday’s leftover Lemon-Pepper Chicken to add just the right amount of flavor and protein.


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Weekly Meal Planner | Menu for Week of 2/25/19 via Cook Smarts

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