Meal Plan Menu | Week of 6/8/20

Meal Plan Menu | Week of 6/8/20

From a special Honey Dijon Chicken Salad to an Indian Shakshuka fusion dish, get ready to enjoy this fresh summer menu that is bursting with flavor and colorful vegetables!

  • By Brittany Yamamoto-Taylor
  • June 5, 2020

MONDAY

Panko-Crusted Fish Sandwich with Tartar Sauce & Kale Chips

With crispy fish and creamy tartar sauce, these classic sandwiches have been a favorite of our community for the past 6 years. Plus, crispy kale chips are always a fun way to eat your greens! It’s surprisingly easy to make this delicious meal in 45 minutes and it’ll make you feel like you’ve been transported to a relaxing beach vacation.

If you’re on a gluten-free diet, this meal only needs a couple simple alterations – just pick up GF hamburger buns and panko crumbs at the store. If you want a Paleo-friendly dinner, we have a delicious Almond-Crusted Fish with Tartar Aioli and kale chips for you instead. Meanwhile, our Stuffed Portobello Sandwich recipe for vegetarians keeps the kale chips and replaces the fish sandwich with a flavor-packed combination of portobello mushrooms, white beans, roasted bell peppers, and goat cheese.

TUESDAY

Szechuan Pork Stir-Fry over Barley

Using ground pork and lots of vegetables, this stir-fry is about as easy and colorful as they come. In addition, our Szechuan stir-fry sauce is absolutely delectable and you can amp up the spiciness if you like a flare of heat! This great meal is also super convenient because you can make it all entirely ahead of time because it reheats well, and leftovers can be frozen for a future great dinner on the fly.

Our gluten-free version of this recipe simply substitutes the barley and soy sauce for quinoa and tamari while our Paleo version uses cauliflower rice and makes a few tweaks to the sauce. To enjoy this meal meatless, we swap out the pork for tofu, which pairs wonderfully with our stir-fry sauce.

WEDNESDAY

Indian Shakshuka with Chickpeas & Naan

Shakshuka is an amazing Middle Eastern dish that takes eggs and poaches them right inside a tomato-based sauce. Since it makes a great foundation for a variety of flavors and spices, we couldn’t resist creating an Indian fusion! This fun “Indian Shakshuka” features chickpeas, cauliflower, and a flavorful blend of spices and aromatics, and is served with yogurt and naan. 

If you didn’t want to try this dish enough already, we’re excited to say that this meal only takes 30 minutes to cook! We’re pretty sure this is going to make it into your go-to recipes list for any night you need a quick and easy meal. And, if you need to make this vegetarian dish gluten-free, all you have to do is pick up GF naan or flatbread at the grocery store. You can also enjoy the mouth-watering flavors with our Paleo version that swaps out the chickpeas for sweet potatoes and pepitas, and brings a side of okra fries into the mix.

THURSDAY

Honey Dijon Chicken Salad with Plums & Walnuts

This salad is a delicious tribute to early summer that highlights the deliciousness (and budget-friendliness!) of seasonal produce. This dish is a fresh take on a chicken salad that brings a delightful combination of colors, textures, and flavors – from bright green beans, to sweet plums, to soft barley and crunchy walnuts. We know that this meal is one that you’ll want to return to again and again as the weather warms up, particularly since all of the ingredients can be prepped ahead and served chilled.

Our gluten-free version of this recipe simply uses the second half of the quinoa made for Tuesday’s dinner while our vegetarian Honey Dijon Lentil Salad replaces the chicken with hearty lentils. Our Paleo version also keeps the ingredients the same but nixes the grains and swaps out blue cheese for savory bacon strips.


“My biggest cooking win was adding variety to expose my teens (and to be honest, myself as well) to new ingredients and flavors. We have used Cook Smarts to try something new at least once every week.”

– Stephanie C.


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:

  • If you want to get a jumpstart on your week, you can make Tuesday’s Szechuan Stir-Fry entirely ahead of time because it will reheat well.
  • Even if you can’t get around to making the Szechuan Stir-Fry ahead of time, the stir-fry sauce can be made up to 5 days early, as well as Thursday’s honey dijon vinaigrette.

efficiencies:

  • If you are going to cook our Original or Vegetarian summer menu this week, we wanted to make your life easier with our “cook once, eat twice” hack. You can just make one big batch of barley to serve in both Tuesday and Thursday’s meals.
  • If you are cooking gluten-free for this menu set, you can also save time by making a double batch of quinoa to serve on Tuesday and Thursday as well.

leftovers:

  • If you have leftover panko crusted fish, you can chop it up and bring any ordinary wrap or salad to a delicious new level.
  • You can easily use leftover cooked barley or quinoa to make a super quick fried “rice”. Just throw in any leftover proteins or vegetables you have from our summer menu at the end of the week and you’re good to go! (Refer to our Guide to Stir-Frying to learn how to stir-fry.)

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 6/8/20 via Cook Smarts

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