Meal Plan Menu | Week of 8/24/20

Meal Plan Menu | Week of 8/24/20

This set of unique recipes was created to save you time. Look forward to everything from a Caprese Pizza on naan to Miso Butter Steak that’s ready in under an hour!

  • By Brittany Yamamoto-Taylor
  • August 21, 2020


Caprese Naan Pizza with Grilled Zucchini & Peaches

Inspired by the classic Italian summer salad of tomatoes, fresh mozzarella, and basil, these naan pizzas take advantage of summer produce at its peak. To keep this dinner weeknight-friendly, we use the delicious naan (or any flatbread) shortcut so the whole meal is ready in 45 minutes or less!

Meal Planning Smarts:

  • A super convenient way to save time this week is to make a double batch of pesto to use as a sauce for these naan pizzas, as well as add something special to Wednesday’s Italian Sausage Soup.
  • Since this pizza tastes great whether made in the oven or on the grill, we include instructions for both cooking methods. If you do fire up the grill for this meal, try lightly searing the peaches, too! This brings out their natural sugars.

Diet Variation:

  • These vegetarian pizzas can easily be made on gluten-free naan or flatbreads for anyone who is avoiding gluten.
  • Even if you are on the Paleo diet, you can still enjoy many of the fresh flavors of this meal in our Salmon with Fresh Tomatoes and Pesto recipe that has the same sides of grilled peaches and zucchini.


Greek Salad with Sardines & Greek Vinaigrette

Since August is always one of the hottest months of the year, we wanted to give you a break from the sweltering weather with a fresh but filling entree salad! This 30-minute Greek-inspired recipe is packed with flavor as sardines, artichoke hearts, orzo pasta, and marinated chickpeas all come together with a homemade vinaigrette. Although canned sardines give the salad a unique briny and salty flavor, you can always opt for tuna if you aren’t a fan of sardines.

Meal Planning Smarts:

  • A great way to save time this week is by making a double batch of orzo pasta to use in this dinner as well as Wednesday’s. All you have to do is cook it for the Greek Orzo Salad and then reserve half to toss into the next day’s Italian Sausage Soup right before serving.

Diet Variation:

  • This salad is naturally gluten-free!
  • The vegetarian version of our recipe still gets you 17 grams of protein per serving when you swap out the sardines for feta cheese that brings a delicious classic Greek flavor.
  • Our Paleo recipe omits the pasta and chickpeas in favor of creamy avocados.

“I was always so exhausted and would get overwhelmed trying to plan healthy meals that I’d just opt out and order something instead because I didn’t have the energy or time to really deal with it. Being able to just get my menu [and prep my list] was what changed my eating habits for the better.”

– Ry H. (Member since Jan 2019)


Summer Vegetable & Italian Sausage Soup

This bright summer soup knows how to build layers of delicious flavors just right. It starts with browned Italian sausage, sprinkles in aromatic seasonings, and packs in the vegetables with diced yellow summer squash, chopped carrots, and sun-dried tomatoes. And let’s not forget how a spoonful of pesto gives the soup a fresh, colorful finish! In just 35 minutes, you can sit down to a satisfying soup that is full of nutrients and 26 grams of protein per serving

Meal Planning Smarts:

  • This soup can come together so quickly because it makes brilliant use of Monday’s leftover pesto and Tuesday’s already cooked orzo pasta that you add right before serving.
  • Make ahead of time and just reheat for the easiest Wednesday night dinner ever.
  • This also freezes well so you can always be at the ready with a healthy meal.

Diet Variation:

  • All you have to do to make it gluten-free is to use any fun shape of GF pasta.
  • To make it vegetarian, simply nix the sausage because you’ll still be getting 21 grams of protein per serving.
  • Make the soup completely Paleo by omitting the pasta and beans.


Miso Butter Grilled Steak with Corn on the Cob & Green Salad

Our miso butter is one of our community’s favorite condiments for good reason – it is positively delectable! In this grill-friendly meal, we let it melt into marinated steak to bring an extra rich, savory flavor that we know you are going to love. Serve the tender steak with a couple of our favorite summertime sides – corn on the cob (that is also slathered with miso butter) and a crisp, Asian-inspired green salad.

Meal Planning Smarts:

  • If you want to get ahead on Thursday night’s dinner, this week’s menu includes Weekend Prep steps for ingredients that you can prepare early without compromising any of the flavor or texture. So, whip up the sesame vinaigrette and miso butter ahead of time.
  • Since the miso butter freezes well, we recommend that you make extra to pop in the freezer so you can enjoy it over any proteins wherever the mood strikes you (which we guarantee will be often)!

Diet Variation:

  • To make our Miso Butter Steak gluten-free, all we have you do is use tamari in the marinade instead of soy sauce.
  • We keep the corn and salad as sides for our vegetarian recipe that lets the miso butter bring Tofu and Mushroom Skewers to life.
  • For our Paleo recipe, we have a Miso Butter Steak with Aminos Butter that is served with grilled portobello mushrooms and a slightly tweaked Asian-inspired salad.

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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