Meal Plan Menu | Week of 3/2/20

Meal Plan Menu | Week of 3/2/20

Hearty, cozy meals are coming your way with a meal plan menu that starts with an easy slow cooker soup recipe and ends with a game-changing breakfast for dinner recipe!

  • By Chelsea Paxton
  • February 28, 2020

MONDAY

Slow Cooker Beef & Barley Soup with Baguette

Tonight’s dish is classic hearty beef and barley soup with carrots, celery, onions, garlic, and dried thyme, but we make it in the slow cooker instead, so you can go about your day and come home to a warm and wonderfully prepared meal. Be sure to serve it with a crusty baguette to soak up all the delicious broth!

Our soup recipes are easily adjustable to accommodate a variety of dietary needs. Avoiding gluten? No problem – enjoy a GF beef soup with quinoa instead of barley. Following a Paleo protocol? Use button mushrooms in place of the barley and increase the amount of beef stew meat for more protein. Vegetarians will love dipping a crusty baguette into the savory-creamy broth of our Italian White Bean, Barley, and Mushroom Soup

TUESDAY

Skillet Lasagna with Italian Sausage + Bitter Lettuce Salad

Homemade lasagna is a labor of love – one that could easily take hours, if not all day, to prepare. What if we told you that you could enjoy all the flavors of lasagna in just 40 minutes? Our skillet lasagna does just that! Picture campanelle pasta (with ruffled edges that remind us of lasagna noodles) in a homemade tomato sauce with Italian sausage topped with creamy ricotta cheese and piquant parmesan. If we haven’t already convinced you of the magic of this dish, it also makes delicious leftovers for lunch and is an excellent freezer meal. A side salad of bitter greens and sweet orange segments adds a boost of veggie goodness to this cozy meal.

It’s easy to switch up a few ingredients so that everyone can enjoy all the flavors of homemade lasagna. Use your favorite GF noodles for a gluten-free variation on this recipe. For a Paleo skillet lasagna, replace the noodles with cubed zucchini and increase the sausage portion. To make this meal meatless, follow the instructions for our Skillet Lasagna with Lentils and Zucchini.

WEDNESDAY

Baked Sesame Soy Chicken Breasts with Carrots, Broccoli & Quinoa

Add a major WOW factor to baked chicken with our homemade sesame soy vinaigrette made with soy sauce, rice vinegar, toasted sesame oil, and brown sugar. We use this delicious vinaigrette in three different ways to add layers of flavor to the entire meal. First, we marinate the chicken breasts in the vinaigrette so the protein is infused with flavor. Then we saute carrots and broccoli in the vinaigrette. Finally, we drizzle the last portion of the vinaigrette over the chicken, veggies, and quinoa for a home-cooked meal you can feel good about.

Bring the efficient deliciousness to other variations of this recipe by using Tamari in place of the soy sauce for a satisfying gluten-free meal. Prepare the vinaigrette with Bragg’s / coconut aminos and honey for a delightful Paleo baked chicken dish served over cauliflower rice. Use the original recipe vinaigrette for roasted tofu triangles in our vegetarian Baked Sesame Soy Tofu.

THURSDAY

Lemon Ricotta Pancakes with Raspberry Compote + Spinach Scramble

End the week with something that’s sure to make everyone smile –  breakfast for dinner! These light and slightly sweet lemon ricotta pancakes served with a gorgeous red raspberry compote are a real crowd pleaser. Fluffy scrambled eggs with sauteed spinach and shallots add the perfect savory component to this vegetarian meal.

Use a GF flour with a 1:1 ratio to enjoy yummy gluten-free pancakes. If GF flour is not available, go ahead and make our Paleo Spinach, Artichoke, and Bell Pepper Frittata served with a side of bacon. 


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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

Make Aheads:

  • Soups are fantastic dishes to make over the weekend and re-warm when needed. If you aren’t able to get the slow cooker started early on Monday morning for the Beef and Barley Soup , plan ahead and make it on Sunday. We recommend cooking the barley separately and adding to the soup just prior to serving on Monday evening.
  • Thursday’s breakfast-for-dinner has a few moving parts, but both the raspberry compote and pancakes can be made ahead and simply rewarmed in the toaster or under the broiler. Pancakes keep well in the freezer, so if you have extra time, double the recipe and stash some extra pancakes in the freezer for a later date. You’ll be glad you did!

efficiencies:

  • Ricotta is a creamy fresh cheese that is soft and almost “fluffy” in texture that can be used in both savory and sweet dishes. This week we use ricotta in Tuesday’s skillet lasagna, either stirred into the dish or added on top prior to serving. On Thursday, ricotta adds a slightly sweet flavor and helps the pancakes stay light and fluffy. By using ricotta twice this week, we ensure that none goes to waste.

leftovers:

  • This week’s raspberry compote is a delicious treat that can be added to yogurt, oatmeal, and even hearty whole grain toast for quick and easy breakfasts.
  • Toss leftover chopped sesame soy chicken and veggies with fresh lo mein noodles (sub udon or soba noodles) for a quick lo mein
  • With the extra eggs, ricotta cheese, parmesan cheese, and veggies this week, create a beautiful quiche or frittata for the weekend. Our Paleo frittata recipe for Thursday is also a great way to repurpose leftover eggs.

We do more than create meal plans.

We create memories around the dinner table.


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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Weekly Meal Planner | Menu for Week of 3/2/20 via Cook Smarts

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