Flavorful Dinner Recipes | Meal Plan Menu (7/5/21)

Flavorful Dinner Recipes | Meal Plan Menu (7/5/21)

This week’s flavorful meal plan menu includes pulled pork in the crock pot, which you’ll use in pulled pork sliders as well as pulled pork fried rice. We’ll also share a classic Tortilla Española recipe and a fattoush salad recipe to round out the fresh, bold flavors in this menu.

  • By Leila Kalmbach
  • July 2, 2021


Slow Cooker Hawaiian Pulled Pork Sliders

Hawaiian-inspired pulled pork sliders are served with tangy slaw on top and a side of spicy sesame snap peas in this slow cooker meal, which can also be made in the oven or Instant Pot. You’ll cook the pulled pork in the crock pot until it’s shreddable, then toss it in a hoisin-based sauce containing lime juice and spicy chili-garlic sauce. The snap peas are sautéed in a wok until they’re lightly charred in spots, then finished with chili garlic sauce and topped with sesame seeds. At 44 grams of protein, this fun meal is also filling and satisfying. 

Meal Planning Smarts:

  • Double the pulled pork so you can save time when you make Wednesday’s Pulled Pork Fried Rice.
  • If you can’t find a small enough pork shoulder / butt and aren’t making Wednesday’s meal, shred and freeze leftover pulled pork for a busy weeknight later on.
  • You’ll use green onion in the sliders, and use up the bunch in other recipes throughout the week.

Diet Variation:

  • Making the gluten-free version of this meal? Use gluten-free hoisin sauce and sub tamari for soy sauce, in addition to using gluten-free slider buns.
  • The paleo version of this meal will have you serving the pulled pork over portobello mushroom caps with a side of asparagus. You’ll also make a few adjustments to the pulled pork sauce and slaw.
  • Vegetarians will make Hawaiian Sliders with Mushrooms and Lentils, which don’t need to be slow cooked.


Tortilla Española with Lemony Arugula Salad

This classic Spanish Tortilla is made simply, using onions, potatoes, and eggs. It gets cooked on the stovetop, then transferred to the broiler to set the top. It’s served with an arugula salad with cherry tomatoes and olives, which gets tossed in a lemony vinaigrette. The simplicity of this meal allows the pure flavors to shine through, making it ideal for the height of summer when produce is at its best. And don’t worry — we’ll show you exactly how to release the tortilla from your skillet so it doesn’t stick or tear!

Meal Planning Smarts:

  • This classic Tortilla Española recipe can be made ahead of time, and then rewarmed or served at room temperature.
  • Leftover Spanish tortilla freezes well or can be sliced into cubes and used to make breakfast tacos or burritos. 

Diet Variation:

  • There are no changes for the gluten-free or vegetarian versions of this meal.
  • The paleo variation uses sweet potatoes instead of white potatoes.

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Pulled Pork Fried Rice with Pineapples

Fried rice gets a tangy sweetness from pineapple and a buttery crunch from cashews to complement pulled pork. By using leftover pork saved from Monday’s Pulled Pork Sliders, this pulled pork fried rice comes together quickly and easily. But don’t worry, it won’t feel like eating leftovers; you’ll adjust the flavors with Thai curry paste and other ingredients to create something entirely new. This meal is made colorful thanks to the pineapple as well as bell pepper and peas — and don’t forget a drizzle of sriracha over the top!

Meal Planning Smarts:

  • Make your rice a day or two ahead of time if possible, as leftover rice works best for fried rice.
  • Leftover pulled pork freezes well, but you can also turn any remaining leftovers into salads or as pizza toppings.

Diet Variation:

  • Use tamari instead of soy sauce if you’re making the gluten-free version of this meal. 
  • Sub cauliflower rice for the rice, and use coconut aminos and regular hot sauce if you’re making the paleo version.
  • You’ll use tofu in the vegetarian version instead of the pulled pork, and skip the fish sauce.


Fattoush Salad with Pan-Fried Chickpeas

This summery Middle Eastern-inspired salad is topped with warm, spiced chickpeas; the fresh flavors of ripe cherry tomatoes, cucumber, and avocado; feta cheese; and crunchy crumbled pita chips. But though the ingredients are common, the flavors of this salad are unexpectedly delicious. It’s drizzled with a creamy tahini dressing, and the chickpeas are spiced with za’atar seasoning blend. At just 30 minutes from start to finish, it’s an ideal weeknight meal for a warm day when you just want something easy but satisfying.

Meal Planning Smarts:

  • Za’atar is a spice blend of sesame seeds, dried sumac, and other flavors. If you can’t find it in stores and want to try making your own, try our spice blend recipe here.

Diet Variation:

  • Use gluten-free pita chips in the gluten-free version of this meal. 
  • The paleo variation is Greek Salad with Chicken and Avocados — you’ll skip the honey in the dressing, leave off the garbanzos, pita chips, and cheese, and instead add chicken and almonds. 
  • No changes are needed for the vegetarian meal. 

All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps. Join our weekly meal plan service to get the grocery list, dinner steps, and more cooking tips for these 4 simple dinners.

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