Meal Plan Menu | Week of 3/11/19

Meal Plan Menu | Week of 3/11/19

Our new weekly menu is full of fresh flavors and colorful veggies. Plus, we include several ways to save both time and money!

  • By Brittany Yamamoto-Taylor
  • March 8, 2019

This week, we wanted to focus a bit on saving money and time, while still bringing you delicious recipes you will want to add to your regular rotation.

Although this menu is inspired by diverse flavors from Thailand, Italy, and South America, we make sure to use many ingredients in at least two meals. Why? Because when you only use half a package of sliced mushrooms or half a bundle of cilantro, the leftovers often end up in the garbage, which wastes food and money.

Not only will this menu put normal food waste money back in your pocket, it also will put some chill time back in your schedule! Three out of our four recipes come together in 30 to 35 minutes – and that’s only if you don’t do any of the weekend prep suggestions we list below.

If you want to start saving time and saving money, join us in making this week’s four delectable dinners!

“Cook Smarts has eliminated food waste in our household! My 6 year old always knows when it’s Saturday because the fridge is empty!”

–  Joy L. (Member since Jan 2015)

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 | Tom Kha Gai Soup with Chicken, Zucchini & Mushrooms

Tom Kha Gai is a hot coconut milk soup from Thailand. Our version has a great sweet, sour, spicy, and tangy balance that comes from a blend of coconut, lime, ginger, hot sauce, and lemongrass. This one-pot, low-calorie recipe is ready in a quick 30 minutes and has been a community favorite since 2015. Accompanying the soup’s marinated chicken is a host of healthy veggies such as zucchini, mushrooms, and tomatoes – but feel free to swap in and out the veggies you love best!

This gluten-free soup is easy to make vegetarian by substituting tofu and easy to make Paleo by simply omitting the brown sugar.

TUESDAY | Chimichurri Burgers with Green Bean “Fries”

Chimichurri is a fresh, uncooked sauce that originated in Argentina and Uruguay. We combine this sauce with mayo to add a deliciously creamy finish to our cheeseburgers. With roasted bell peppers in the burger and green bean ‘fries’ on the side, you’ll still be getting those important veggies with your dinner!

This meal is easily made gluten-free by picking up GF hamburger buns at the store. Our vegetarian burger recipe enjoys all the same flavors but uses a protein-packed black bean burger patty. To make this meal Paleo, simply nix the bread and mayo and enjoy beef patties topped with chimichurri mashed avocado and roasted bell peppers.

WEDNESDAY | Skillet Tortellini with Spinach, Zucchini & Roasted Bell Peppers

This quick, 35-minute skillet tortellini recipe is packed with savory veggies, including artichokes, zucchini, baby spinach, and roasted bell peppers. The whole meal is topped with freshly grated parmesan and finished under the broiler to evoke a lovely bit of color and texture.

This vegetarian recipe can be made GF by using gluten-free rotini or fusilli and adding sausage for an extra bit of protein. Our Paleo Spinach, Zucchini, and Roasted Bell Pepper Scramble can be done in a half hour and served with a mouthwatering side of bacon.

THURSDAY | Shrimp Tacos with Chimichurri, Avocados & Black Bean Corn Salsa

Monday’s chimichurri sauce is paired with a tangy and spicy corn salsa to elevate these quick shrimp tacos. The burst of flavor achieved by our fresh sauces perfectly compliments the simplicity of spiced shrimp, creamy avocados, and soft tortillas.

To make these tacos gluten-free, you can easily use corn tortillas or get taco-sized GF flour tortillas. Our vegetarian recipe gives you a fun breakfast-for-dinner meal with chimichurri breakfast tacos. If you are on the Paleo diet, try our Chimichurri Paleo Shrimp Saute Recipe with zucchini, avocados, and tomatoes.

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:

  • Get a flavorful jumpstart to your week by making a double batch of chimichurri to use in two meals. Up to 5 days ahead, you can simply store half of the fresh sauce as is for Thursday’s tacos, and then mix the rest with mayo and store separately so they are ready to go when Tuesday’s burger dinner rolls around.
  • Getting veggies prepped ahead of time will save you lots of time. All of your green beans, bell peppers, artichokes, and jalapenos can be prepared 5 days ahead of time so the week’s meals come together faster every night!
  • Since Mondays are often greeted with a groan, make Monday’s soup during the weekend so you have something to be excited about come Monday evening – a delicious, home-cooked meal that is ready to serve in a minute!


  • We never want any food to go to waste (helping reduce food waste is one of our favorite priorities!), so this week you can buy a big bundle of cilantro and not have to worry about not using it up. Top Monday’s soup with this fresh herb, and make our popular chimichurri sauce that is used in both Tuesday and Thursday’s diverse meals.
  • Two meals call for roasted red bell peppers this week, so we recommend buying a jar to garnish Tuesday’s burgers and fold into Wednesday’s tortellini skillet.


  • If you have any leftover burgers, you can chop up the patties to add extra protein to Wednesday’s pasta dinner.
  • Taco salads are delicious, so use Thursday’s leftover Latin-spiced shrimp to top a salad. You can even thinly slice leftover tortillas and toast them in the oven to add a satisfying crunch!

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 3/11/19 via Cook Smarts


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