Meal Plan Menu | Week of 8/19/19
This week of summer recipes, including honey lime chicken and cantaloupe salad, brings the best of the season!
With warm weather still in full force, we are doing all things summer for our meal plans this week! So pull out the picnic baskets and checkered blankets, and get ready for a week of delicious summer eats.
In addition to most of the menu being incredibly picnic-worthy in portability and flare, they intentionally feature summer produce. We use fresh corn, cucumbers, tomatoes, green beans, summer squash, and cantaloupe to bring each meal to life with vibrant flavors. The thing is, when you eat fruits and veggies in the season where they are at their peak, you really can taste the difference!
If you want to up your summer enjoyment even more, we planned this week’s meals with plenty of opportunities to get out in the sun and grill. But don’t worry if you don’t have a grill or are not a big sunscreen fan; we made sure that every recipe also includes stovetop instructions. Keep reading to find out exactly what’s on the menu and get all of our meal prep tips and tricks.
“One of my favorite things about Cook Smarts is the seasonally appropriate recipes.”
– Heidi F. (Member since April 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
Swordfish and grilled corn smothered in chili lime butter is a culinary delight that our community members love. With the fresh Mediterranean flavors of our Israeli Couscous & Summer Squash Salad, this dish will quickly become a go-to whenever you’re looking to impress.
If you aren’t a swordfish person, you can still enjoy the great flavors of this dish with tuna, steak, pork chops, chicken thighs, or our vegetarian recipe for Israeli Couscous Saute with Fried Egg. If you follow a gluten-free diet, you can simply swap out the couscous for any GF pasta. Meanwhile, if you are eating Paleo, you can omit the corn and couscous and enjoy a refreshing tomato and avocado side salad instead.
Colorful and simple, this fresh summer meal makes great leftovers and can even be served at room temperature if the weather is particularly hot. You can also make the entire meal 5 days ahead of time! How easy is that? With only 30 minutes of active cooking required, this meal is simple to make and will give you the right amount of sweet and savory, with just a hint of heat.
Another fantastic way to enjoy the homemade salsa is with Shiitake and Green Onion Quesadillas – whether you usually eat vegetarian or not, these quesadillas pack a burst of flavors you won’t forget!
To enjoy the original dish gluten-free, simply substitute Tamari for soy sauce in the marinade. If you want to try it Paleo, substitute coconut aminos and swap out the salsa for a side dish of sauteed green beans with tomatoes and jalapeno.
WEDNESDAY | Avocado BLT with Honey Dijon Green Beans
Is any summer complete without a really good sandwich? Our twist on a BLT brings this classic sandwich up a level with two words: MASHED. AVOCADO. Instead of using traditional mayonnaise, we love smoothing on creamy avocado to add finesse and nutrition. With honey Dijon green beans delivering new layers of flavor, this 30-minute meal is here to join the ranks with your other go-to recipes!
If you’re looking for a delicious vegetarian sandwich recipe, our Avocado, Tomato, Hummus & Sprouts Sandwich is delectably refreshing! Either sandwich is easy to make gluten-free by picking up any GF bread at the grocery store. If you’re going Paleo, try our delicious BLT Wrap with Avocado and Honey Dijon Squash.
Made with leftover grilled chicken from earlier in the week, this summery salad is perfect for a hot day – no cooking required! If fresh cantaloupe in a salad sounds a little odd to you, once you see how it provides a cool and slightly sweet balance to the other ingredients, you’ll be wondering why you haven’t been enjoying melon in your salads your whole life. In just 25 minutes, you can dig into a satisfying green dinner that beautifully pops with savory chicken, crunchy pistachios, sharp feta cheese, crisp cucumbers, and refreshing cantaloupe.
This dish is automatically gluten-free and Paleo-friendly (just omit the feta if you’re eating Paleo!). When made vegetarian, this salad still packs a big protein punch (20g per serving!) by using white or cannellini beans instead of chicken.
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 Tips
- To save time during the week (especially if the kids are back in school already), Tuesday’s chicken and salsa can be entirely made ahead! All you have to do is reheat the chicken before serving.
- This week’s sauces – chili lime butter, honey lime marinade, and honey dijon vinaigrette – can all be made up to 5 days in advance so every single meal comes together in a flash when it comes time to cook.
- If you decide to cook our Original, Gluten-Free, and / or Paleo recipes, making a double batch of grilled chicken thighs in one go will save a lot of time. Enjoy half for Tuesday’s dinner and save the rest for Thursday’s salad.
- Similarly, whipping up a double batch of honey dijon vinaigrette makes it easy for Wednesday’s green beans and Thursday’s salad to come together quickly.
- Our Honey Lime Chicken recipe is so irresistible, we suggest buying a few more thighs at the store and using leftovers to make a great filling for tacos or burritos.
- Since summer is the perfect time for pasta salad, take leftover green beans from Tuesday and add them to your favorite pasta salad recipe for extra flavor, color, and nutrition!