Meal Plan Menu | Week of 6/15/20

Meal Plan Menu | Week of 6/15/20

From Pesto Fettuccine to Grilled Huli Huli Chicken, this week’s flavorful menu uses a great combination of fresh herbs and marinades to make every bite a delicious adventure!

  • By Brittany Yamamoto-Taylor
  • June 12, 2020

MONDAY

Pesto Fettuccine with Poached Egg & Artichokes

You’ll get plenty of greens and opportunities for gorgeous #foodstagram shots with this delicious pasta dish! The combination of basil pesto, baby spinach, artichoke hearts, and cannellini beans create a flavorful backdrop for the unique star of this pasta recipe: a poached egg. If you’ve never cooked fettuccine with a poached egg on top, you’re in for a real treat! When the egg bursts open, it creates a natural, rich sauce as it blends with the pesto.

And, as impressive as this meal looks, it’s actually very easy to make and can be looking pretty on a plate in only 40 minutes. This recipe can also be successfully made with gluten-free fettuccine or spaghetti, or you can try our Paleo Pesto Zucchini ‘Noodles’ with Poached Egg and chopped bacon version!

TUESDAY

Peking Chicken Wraps with Cucumbers & Roasted Napa Cabbage

Peking duck is one of the most famous Chinese dishes that has spread around the world, but if you have ever tried to make an authentic version, you know it’s incredibly complex with its crisp duck skin, fresh pancakes, matchstick cucumbers, and rich sauce. Our weeknight-friendly tribute to the original is much simpler and ready in under an hour.  With the delicious combination of marinated and glazed chicken, tortillas, carrots, and roasted Napa cabbage, these fun fusion wraps still offer the layers of flavors and textures that we all love in the iconic Chinese dish.

We also made sure that you can enjoy the same amazing flavors even if you are eating meatless with our glazed tofu version of this recipe. If you want to make it gluten-free, you can simply pick up tamari, GF hoisin, and GF tortillas at the grocery store. And, lastly, you can even enjoy this meal if you are on the Paleo diet! Our Warm Peking Chicken Salad uses a delicious Chinese-inspired honey garlic sauce as a marinade and dressing, keeps the classic veggies, and throws in some cashews for a bit of extra crunch.

WEDNESDAY

Pesto Turkey Zucchini Boats with Garlic Bread

Zucchini boats are always a fun way to make a vegetable the star of the meal. This version uses roasted zucchini filled with flavorful pesto, ground turkey, and tomatoes, and is topped with melty provolone cheese. With a delectable side of parmesan garlic bread, this 45-minute meal is about to become one of your go-to recipes whenever you want to give your family an extra boost of veggies. 

Another great thing about this dish is that it reheats really well so you can make it ahead of time or double the recipe and freeze the leftovers for a hectic week. You can also make it vegetarian by using lentils in place of ground turkey or make it gluten-free by using a GF baguette or ciabatta. Our Paleo recipe still keeps all of the pesto turkey zucchini boat goodness but omits the cheese and is served with roasted lemon green beans on the side.

THURSDAY

Grilled Huli Huli Chicken with Sweet Hawaiian Rolls

Huli Huli Chicken is a part of Hawaiian cuisine and is made with a teriyaki-like sweet and sour marinade that contains enough sugar to caramelize as it grills. Serve this lightly seared chicken with Hawaiian rolls, asparagus, and pineapple on the side. And, even though they’re all great served separately, you can definitely put pieces of chicken right inside the rolls as sandwiches, too!

Since the dish comes from the Hawaiian word huli for “turn” that was traditionally yelled when roasted chickens needed to be turned on a grill or spit, we wanted to be sure to include optional grilling instructions for this recipe! Not only can you grill the chicken, you can add pineapple spears to the grill, too – just pop them on for a couple minutes at the end of cooking to draw out the pineapple’s natural sweetness.

Our gluten-free version of this recipe uses tamari in the sauce and replaces Hawaiian rolls with sweet potatoes and Huli Huli butter. Our Paleo version also uses sweet potatoes and makes a few extra tweaks to the Huli Huli sauce. Meanwhile, if you want to enjoy this meal vegetarian-style, you can simply swap out the grilled chicken for grilled tempeh. 


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Meal Planning Tips

Make Aheads:

  • Since our delicious zucchini boats reheat well, you can make them completely ahead of time and get over ‘Hump Day’ with ease when all you have to do is warm them up for Wednesday night’s dinner.
  • You can also speed up all of the cooking times of this week’s flavorful menu by prepping sauces up to 5 days early: pesto, honey garlic marinade, peking glaze, and huli huli marinade.

efficiencies:

  • Ginger – We use this fresh, anti-inflammatory root to add a bit of warming spice to several dishes this week, making one knob go a long way.
  • Green onions – We use green onions to add a fresh pop of color and flavor to garlic bread and to serve as a flavorful garnish to this week’s meals.

leftovers:

  • If you have any leftovers from Wednesday’s zucchini boats, you can fold both the zucchini and the filling into scrambled eggs for a quick and easy breakfast or lunch turkey veggie scramble!
  • If you have leftover chicken from Tuesday or Thursday’s meals this week, you can slice it up and use it to make any fried rice or stir-fry more hearty and flavorful.

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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 6/15/20 via Cook Smarts

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