Meal Plan Menu | Week of 8/10/20
This week’s summer family recipes have a fun twist and are packed with garden-fresh vegetables. Just as the weather is heating up, we’ve got delicious, cool recipes to keep everyone refreshed and healthy this summer!
Avocado BLT with Honey Dijon Green Beans
This classic sandwich is the epitome of late summer on a plate – perfectly ripe tomatoes, crisp lettuce, and salty bacon between two slices of toasted bread. For a delicious twist, we use creamy avocados instead of mayonnaise and we know you’ll love it as much as we do! A side of green beans dressed with a honey Dijon vinaigrette adds even more fresh flavor to this delightfully balanced meal.
Sandwiches for dinner offer lots of options for different diets without skimping on flavor. Our gluten-free members can enjoy this summery BLT on their favorite GF bread. Ran out of bread or wish to make it a Paleo meal? Try an avocado BLT sans bread with our recipe for BLT Lettuce Wrap with Avocado. And roasted tempeh is a tasty alternative to bacon in our vegetarian Avocado, Tempeh, and Tomato Sandwich.
Tex Mex Pasta with Ground Beef & Spicy Cumin Broccoli
A fun twist on pasta night? We are all for it! This is a one-pan, taco-inspired pasta dish with seasoned ground beef, a tomato-based sauce, and shredded cheese, which gets broiled until bubbly and browned. Served with a dollop of cool sour cream and a side of spiced cumin broccoli, this is a well-rounded twist on a Taco Tuesday that your whole family will surely love!
For a budget-friendly vegetarian option, try lentils instead of ground beef in our recipe for Tex Mex Pasta with Spiced Lentils, or skip the pasta and make the ultimate Tex Mex Salad for a great Paleo alternative. Our gluten-free members can simply use their favorite GF pasta in this dish.
Shrimp Boil with Tomato Green Salad
This meal is a “must make” each summer and a fan favorite among our meal plan service members for a good reason – it’s a summertime classic! It’s simple, easy to make, and yields an impressive spread of shrimp, sausage, potatoes, and corn that’s infused with lip-smacking Old Bay seasoning. For a fun way to feed a crowd this summer, look no further than this recipe!
Our original shrimp boil is also gluten-free. Vegetarians can join the fun of a summertime boil with our recipe for Vegetarian Sausage, Potato, and Corn Boil. For a Paleo-friendly shrimp boil, skip the corn and baby potatoes and use sweet potatoes instead.
Portobello Pizza with Italian Bean Salad
End the week with a playful variation on pizza night that’s packed with summertime veggies, protein, and fiber. This low-cal recipe uses meaty portobello mushrooms as the foundation for a Caprese-inspired pizza topping – juicy tomatoes, melty mozzarella cheese, and fresh basil. Served with a zesty Italian white bean salad, this is a fun way to have a lightened-up and summer-fresh pizza night.
These pretty portobello pizzas are naturally gluten-free and vegetarian. For a great Paleo option, we suggest our Mushroom and Zucchini Frittata.
“One of my favorite things about Cook Smarts is the seasonally appropriate recipes.”
– Heidi F. (Member since April 2017)
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
- Tuesday’s Tex Mex pasta dish can be made in advance and rewarmed right before serving. This is a great way to save time on a busy weeknight!
- To help expedite Thursday’s meal, go ahead and make the Italian bean salad earlier in the week so it’s ready to serve with the portobello pizzas.
An efficient meal plan not only saves you time and money in the grocery store, but also reduces food waste by using one ingredient in several meals.
- Bell peppers are sweet, crunchy, and a summertime favorite! We use bell peppers in Tuesday’s Tex Mex pasta and Thursday’s Italian white bean side salad. Pick your favorite colors of bell peppers for flavor and variety this week.
- Whether from your own garden, the farmer’s market, or the grocery store, tomatoes are in season right now. We use these summer beauties in both Monday’s BLT and Thursday’s portobello pizzas. Store your tomatoes on the counter for maximum freshness, as they tend to become mushy and lose flavor in the fridge.
- Crisp romaine lettuce adds the perfect crunch to both Monday’s BLT and Wednesday’s green salad.
- Chop leftover roasted portobello mushrooms and add to scrambled eggs or fold into an omelet with your favorite cheese.
- The components of Wednesday’s shrimp boil would make an excellent addition to a summery salad! Simply serve over your favorite salad greens and top with a light vinaigrette of your choice.
- Corn on the cob is a fun summertime treat and is even tastier when turned into elote – Mexican street corn. Take leftover corn on the cob from Wednesday’s shrimp boil and rewarm by searing on a grill (or grill pan) for a few minutes. Top with a mixture of mayonnaise (or butter), chili powder, cilantro, and lime juice. Sprinkle cotija cheese on top (or sub with parmesan cheese). Yum!
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.