Meal Plan Menu | Week of 6/18/18

Meal Plan Menu | Week of 6/18/18

This week’s meal plan recipes and meal prep ideas will give your summer an easy and delicious start!

  • By Brittany Yamamoto-Taylor
  • June 15, 2018

Summer is a time of excitement, revelry, and possibilities. Yet, we know that summer can also be a hectic season with kids out of school, extra activities every weekend, and friends visiting from out of town.

It’s time to start your summer off with an air of relaxation. We can help you there! This week’s fast and easy recipes let you prepare delicious dinners with a speed and efficiency that don’t sacrifice flavor. All four recipes on our menu take 30-40 minutes to prepare, and that’s only if you don’t use the many meal prep tips we give you to save time during the week.

So, sit back, relax, and let us show you how to get your summer on with fish tacos, nectarine salsa, one-pan cooking, and breakfast for dinner.

“My routine the last six months or so has been to wake up and cook in the morning. This started last summer when my daughter had late afternoon swim practice three days a week. I found this to be a much less stressful way to get dinner on the table and I’ve kept it up through the weekdays . . . It always feels so good to know dinner is ready and just waiting to reheat.“

— Jessica J. (Member since Mar 2014)

All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.

Meal Planning Smarts


  • You can use raw coleslaw mix in two recipes this week: inside California-style fish tacos and cooked in a vegetable saute.
  • Buy one big bundle of cilantro at the grocery store and we’ll make sure you use it all up to flavor several meals this week.


  • To make your week even easier, cook up Wednesday’s chorizo saute early because it will keep well in the fridge. When it comes time for dinner, just reheat and serve!
  • This week you can make our Sriracha yogurt sauce, curry aioli, and spice rub up to 5 days ahead of time to make weeknight meals a breeze.


  • If you have any leftover roasted okra from Tuesday, add it to Wednesday’s chorizo saute for an extra punch of vitamin A, vitamin C, and magnesium!
  • Since our dry rub chicken is so flavorful, you can use leftovers to spice up a salad, sandwich, or wrap for a great lunch the next day.

On the Menu

MONDAY | California-Style Fish Tacos + Spinach Salad with Tomatoes & Pepitas

Fish tacos are nothing short of delicious. Our recipe uses panko breading to give your fish a crunchy crust and provides a great contrast to creamy Sriracha yogurt sauce, smooth avocado, and crisp lime slaw. We keep up the satisfying contrasts with our side salad of soft spinach, juicy tomatoes, and crunchy pepitas.

Gluten-free cooks will keep the exact same recipe and simply use GF panko breadcrumbs. Vegetarians can swap out fish for hearts of palm. Those on a Paleo diet will enjoy roasted tilapia topped with pineapple salsa and a spinach side salad.

TUESDAY | Ham, Egg & Cheese Breakfast Sandwiches + Baked Okra “Fries” with Curry Aioli

Sometimes eating breakfast for dinner just feels right. Our quick and easy breakfast sandwiches take less than 30 minutes to prepare and can be served with roasted okra “fries” that are great for dipping. We love the unexpected flavor of our curry aioli sauce, but if you are a ketchup lover, you can always use it to top your fries.

Gluten-free members can use a GF sandwich roll while vegetarians can enjoy an egg, bell pepper, and cheese breakfast sandwich. Paleo eaters will still get their breakfast on with a ham, bell pepper, and spinach frittata.

WEDNESDAY | Chorizo & Farro Saute with Corn & Zucchini

One of the most satisfying things in the kitchen is being able to cook everything in just one pot or pan. Because this one-pan dish has been raved about since it was first featured in our meal plan service in 2016 and makes your clean-up so much faster, we brought it back. This week enjoy a fresh topping of tomatoes and yogurt to cool the spice of tasty chorizo. If spicy foods aren’t your thing, mild Italian sausage will make a great substitute!

Our gluten-free recipe substitutes quinoa for farro while our vegetarian recipe swaps in soyrizo. For our Paleo recipe, we take out the grain and corn in favor of fresh asparagus.

THURSDAY | Dry Rub Chicken with Nectarine Salsa, Farro & Green Beans

Revel in the summery simplicity of this dry rub chicken, almond green beans, and fresh fruit salsa. Our nectarine, jalapeño, and lime salsa hits the perfect balance of sweet, spicy, and zesty while the key to our chicken lies in a homemade spice rub of garlic, mustard, pepper, cumin, brown sugar, salt, and Italian seasoning. Grilling really brings out the flavor of the chicken in this dish, but it’s just as great cooked on the stovetop.

Those on a gluten-free diet will replace farro with quinoa. Vegetarians can make spiced farro bowls with corn, black beans, and bell peppers. Paleo eaters can enjoy all of the flavors of our original recipe by simply omitting farro and brown sugar.

Weekly Meal Planner | Menu for Week of 6/18/18 via Cook Smarts

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