Meal Plan Menu | Week of 4/1/19

Meal Plan Menu | Week of 4/1/19

This week, enjoy great recipes with vegetables galore and lots of prep tips for quick weeknight meals!

  • By Brittany Yamamoto-Taylor
  • March 29, 2019

With plants waking all over the country and new scents of spring in the air, it’s a simply beautiful time of year. And, while the landscape is starting to turn green again, we want to make sure some of that green is getting onto our plates, too!

Eating enough vegetables every day can be a difficult task if you buy premade meals, go out to eat, or even cook random online recipes. Luckily, veggies (especially seasonal ones!) are very important to us, so we make sure each of our recipes includes a nice balance of vegetables.

While you may be thinking that veggies just make cooking take longer and don’t add anything special, that’s not the way we roll. This week you will find a host of time-saving tricks for each recipe to ensure that your weeknight meals come together in a flash. Also, our veggies always add something special – just look at this week’s menu!

After starting the week off right with a fresh Balsamic Chicken and Spinach Salad on Monday, we take a mini Asian flavor tour the rest of the week. On Tuesday, our taste buds visit South Asia with our Indian-inspired Curried Lentils with Rice and Roasted Okra. Next, we enjoy the wonder of a globalized world with some fabulous fusion Korean Steak Burritos and Sesame Cucumbers! We then finish Thursday strong with Japanese Spring Pork Ramen filled with snap peas, cabbage, and carrots.

If this menu is making you want to try all of these dishes right now, what are you waiting for?

“I haven’t eaten this many vegetables in a week than I have probably in the past 3-4 years. Thank you!!!!”

–  Amarilys M. (Member since Nov 2018)

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 | Balsamic Chicken & Spinach Salad with Strawberries & Blue Cheese

This gluten-free entree salad is exactly the sort of thing that makes us look forward to spring! With fresh strawberries, tender spinach, sliced almonds, blue cheese, and balsamic vinegar, this satisfying meal has just the right balance of sweet and tart. In 25 minutes of active cooking, you can start your week off with a refreshing dinner you feel great about.

This gluten-free salad is easy to make Paleo by swapping out the cheese for cubed avocado. If you are looking for a vegetarian salad, we have this delicious version for you: Warm Balsamic Farro, Strawberry, and Spinach Salad.

TUESDAY | Curried Lentils with Rice + Roasted Okra with Curry Aioli

This vegetarian meal is made from humble, budget-friendly ingredients, but really brings the wow-factor with an Indian-inspired spice blend. The protein-rich lentils are curried with spices, onions, tomato paste, and carrots and served over a bed of fluffy basmati rice. Our curry aioli is perfect for dipping baked okra or drizzling over the lentils. Since okra is often a love-it or hate-it ingredient, we roast it to bring out a texture that may convert even those who have never liked it. But, feel free to use green beans or broccoli in its place.

This vegetarian lentil recipe is also gluten-free! Our Paleo Salmon with Curry Butter recipe keeps the same flavor profile and the okra with curry aioli.

WEDNESDAY | Korean Steak Burritos with Kimchi Slaw & Sesame Cucumbers

Sweet and savory Korean steak is delicious, but what if we added an extra flair of fun to it? Our East-meets-West fusion rolls up marinated steak, kimchi slaw, and rice into one exciting burrito. With sesame cucumbers on the side, this meal is not one you want to miss! This meal also freezes really well, so simply increase the number of servings when you select the recipe and you’ll be able to enjoy this tasty meal for months to come.

To make this meal gluten-free, simply pick up GF tortillas at the grocery store. To make your dinner vegetarian, marinate sliced portobello mushrooms instead of steak. Instead of a burrito, our Paleo Korean Steak Stir-Fry recipe gives similar flavors but is served with cauliflower rice and cucumbers.

THURSDAY | Spring Pork Ramen with Snap Peas & Coleslaw Mix

A key element of a good bowl of ramen is rich, flavorful broth. By slow-cooking pork and then seasoning the broth, you can create a restaurant-style bowl of ramen at home. Once your mouth-watering broth is ready, simply add noodles, sauteed snap peas, and quick-and-easy coleslaw mix.

To make a gluten-free ramen, use Tamari in the broth and GF noodles (try 100% buckwheat soba to keep with the Japanese inspiration!). For a vegetarian ramen, you can make a savory shiitake mushroom ramen broth and add sliced hard-boiled eggs for protein and flavor. For our Paleo ramen, we have you make a few tweaks to the broth and use spiralized zucchini 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:

  • Monday’s balsamic vinaigrette and Wednesday’s marinade and spicy yogurt can all be made up to 5 days ahead of time. So, get a jump start over the weekend and ensure your weeknight dinners are ready in a jiffy!
  • If you’re using our Original, GF, or Vegetarian recipe versions this week, you can save time by making a double batch of basmati rice for both Tuesday and Thursday.
  • Tuesday’s lentils can also be made several days ahead and just reheated when you’re ready to serve. (However, for the best crispy texture, the okra for this meal is best roasted right before serving. But with the lentils already cooked, all you have to do is pop the okra in the oven!)

Ingredient notes:

  • If you’ve heard of kimchi but aren’t 100% sure what it is, we’re here for you! Kimchi is fermented and salted vegetables (commonly cabbage) that is both spicy and tangy. This side dish has been a part of Korean cuisine for at least 2,000 years and includes gochugaru (chili powder) that gives it its kick. This week, we use kimchi to add a burst of flavor to Wednesday’s slaw. (If you’re vegetarian or gluten-free, make sure to check the label for fish sauce, salted shrimp, and / or wheat flour.)


  • Fried rice is delicious any day of the week, so use leftover rice from Tuesday and Wednesday and any leftover proteins and veggies from the week to make a quick fried rice.
  • It’s super easy to incorporate balsamic chicken into a completely exciting meal that is both healthy and delectable! Chop up leftovers to make this tasty Chicken Panzanella recipe.

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Weekly Meal Planner | Menu for Week of 4/1/19 via Cook Smarts

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