Meal Plan Menu | Week of 5/25/20
With the scents of this beautiful spring season in the air, we are excited to bring you delicious spring dinner recipes that are designed to save you money and make home cooking quick and efficient!
Vietnamese Pork Burger with Carrot Slaw
We took a little inspiration from the Vietnamese banh mi sandwich when we dreamed up this burger for Monday of this week’s spring menu. The seasoned pork patties are topped with spicy Sriracha mayo and tangy homemade pickles, and served with a fun carrot slaw on the side. Not only is this meal low-calorie, it is also grill-friendly since the weather is perfect for enjoying a burger out in the yard.
Another great thing about this recipe is that any ground meat will work here. Feel free to swap in ground beef, or go with ground chicken or turkey for a delicious lighter option. You can also use gluten-free hamburger buns to make the entire meal GF, or enjoy our vegetarian recipe that uses marinated tofu in this burger. If you follow a Paleo diet, we know you’ll love our Vietnamese Pork Meatball Lettuce Cups with carrot slaw on the side.
Greek Tilapia Fish Tacos with Cucumber & Tomato Salsa
These tacos are a friendly reminder that there are no rules when it comes to how you fill them! This week, we took some of the classic flavors of Greek cuisine to fill these tacos with lightly seasoned fish, fresh cucumber and tomato “salsa”, and a super creamy tzatziki yogurt sauce. This 35-minute meal is so refreshing and delicious, we know you’ll be bringing it back for many Taco Tuesdays to come.
While these tacos use tilapia, you can use whatever white fish is readily available. This original recipe is already gluten-free if you use corn tortillas, but you can also make it vegetarian by swapping out the fish for seasoned chickpeas, which are native to the Mediterranean. Meanwhile, our Paleo version of this meal is a delicious Roasted Greek Tilapia with Garlic Tahini Sauce and cucumber, tomato, and olive side salad.
Dry-Rubbed Chicken & Spinach Salad with Strawberries
The flavorful dry-rubbed chicken in this recipe was raved about when we featured it in 2018. That’s why we wanted to find a new and exciting way to use the chicken in one of our spring menus this year, and this amazing salad is it! Ready in only 30 minutes, this refreshing salad is bursting with genius flavor combinations as strawberries, feta, seasoned chicken, and balsamic vinaigrette come together beautifully on a bed of nutritious spinach.
This salad is already gluten-free and is easy to make vegetarian by swapping the chicken out for protein-rich kidney beans and creamy avocado. Our Paleo version uses creamy avocado as well, but in place of the feta cheese.
Leek & Asparagus Strata with Strawberry Lime Smoothie
For Thursday’s meal, which is good for any time of the day, we decided to try something completely new – an egg-based casserole (“strata”) that uses leftover cubed hamburger buns for the base! Now, if this sounds odd to you, just hear us out. As the fluffy hamburger buns soak up the eggs, they deliver a gorgeously light but satisfying texture. Pair that with a Strawberry Lime Smoothie, and you’ve found yourself a new favorite vegetarian breakfast, lunch, or dinner that can be made ahead and popped in the freezer for later.
If you don’t have any hamburger buns leftover or would rather go a little more ‘traditional’ on this one, any cubed bread will work just fine here, and that goes for any GF bread to make the meal gluten-free as well. Also, we revamp this vegetarian strata for our Paleo members but keep so many of the delicious flavor elements in our Leek and Asparagus Frittata with the same refreshing smoothie.
“My biggest cooking win is planning ahead and going to the store just once a week with my Cook Smarts list and menus for the week. It saves me time and money. Double win!”
– Ann H. (Member since Sept 2019)
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
- Since Thursday’s strata takes longer to bake than most of our meals (45 minutes), you can always bake it ahead of time so you can simply slice and reheat whenever you’re ready!
- The longer you pickle Monday’s pickled cucumbers, the more “pickled” they will become. So get your picklin’ on up to 5 days in advance to enjoy some mouth-puckering goodness!
- Mint – This herb lends its unique flavor to 3 of our 4 spring dinner recipes this week: our Vietnamese and Greek-inspired dinners and our fresh spring salad. That means you can buy a sizable bundle of mint at the store and not worry about using it all up before it goes bad.
- Plain or Greek yogurt – Yogurt provides a creamy base to both Tuesday’s tzatziki sauce and Thursday’s smoothie.
- Feta cheese – This tangy, salty cheese gives a burst of flavor to Wednesday’s salad and Thursday’s strata this week. Since it is a great cheese that can be used in many meals, you can always pick up a bigger tub and use it for pizzas, stuffed veggies, and even baking.
- A great way to use leftover pork patties from Monday’s burgers is to chop them up, scramble them with some eggs, and use them as a filling for breakfast burritos or tacos.
- With leftovers as flavorful as our dry-rub chicken, you will definitely want to put any extras to good use! Just slice the breasts up and transform ordinary sandwiches or wraps into something extraordinary.
- If you love snacking, you can have a delicious yet healthy snack by using leftover tzatziki from Tuesday as a dip for vegetables or pita chips.
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.