Meal Plan Menu | Week of 6/4/18
Enjoy unique dinner recipes with our latest meal plan menu! We’ve got a line-up of flavorful meals that will please palates and make dinnertime deliciously memorable.
Unique and creative meals don’t have to be reserved only for dining out. While we love eating out and discovering new restaurants and food trends, we believe that you don’t have to wait to enjoy your favorite restaurant dishes. With our meal plan service, you can easily make these seemingly difficult meals in your own kitchen!
Take this week for example: Flavorful Indian curry that tastes like it’s been simmering all day, but takes only 40 minutes. Crispy fish sandwiches and homemade kale chips that will rival any seafood joint. A refreshing salad imbued with Thai flavors that will make you feel like you are on vacation in Thailand. And healthy, guilt-free tostadas that allow you to try your hand at cooking plantains.
Our meal plan reads like a restaurant menu, and it tastes just like what you can get at restaurants but at less cost and more health. These unique dinner recipes call for easily accessible ingredients and are super easy to cook – especially with the help of our short video tutorials.
If you’re ready to discover more creative dinner ideas that will impress everyone at the dinner table, learn more about our meal plan service here:
“Cook Smarts has really transformed the health of our family. The hardest part of each week used to be the ‘what are we going to have’ question and led to a lot of well intentioned purchases that became wasted food because they never got used. I love the fact that my family is exposed to so many different types / styles of food and that I have become a much better cook.“
— Daniel J. (Member since May 2017)
All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.
Meal Planning Smarts
- One bunch of cilantro can be used to flavor a variety of dishes. Reduce food waste by using it to garnish Indian curry, Thai salad, and Mexican tostadas this week.
- Curry reheats well, so if you know your Monday will be busy, make the Paneer and Chicken Curry over the weekend to save yourself some time on chaotic weeknights.
- Turn leftover Thai steak and tortillas into delicious tacos! Add julienned cucumbers, shredded carrots, sliced red cabbage, and a simple nuoc nam dressing to transform leftovers into a Vietnamese-inspired dish.
- Thursday night’s tostadas come with a delicious avocado crema that can also be used as a dip for pita bread and veggie sticks.
On the Menu
MONDAY | Paneer & Chicken Curry with Rice
Paneer is a firm Indian cheese that has a mild flavor and is often used as a vegetarian protein to simple veggie-packed curries like this one. But because we also love a good chicken curry, we figured that a blend of both proteins would turn an incredible curry into a dinner that is out of this world! Fresh ginger and umami tomatoes add even more flavor and deliciousness to this easy dish.
We also like how well shrimp pairs with these flavors, so our Paleo cooks will be enjoying a shrimp curry over cauliflower rice. Vegetarians will swap out chicken for chickpeas.
TUESDAY | Panko-Crusted Fish Sandwiches with Kale Chips
This dish is one of our Cook Smarts Classics, meaning it is one of our earliest recipes that has long been a favorite of our community members. And we know why! Crispy panko coating tender, flaky fish that is pressed between lightly toasted buns and homemade tartar sauce will win hearts every single time. Not to mention the crunchy kale chips on the side that cost way less than what you can get in a package from the store!
Our gluten-free recipe calls for gluten-free panko and burger buns instead, while the Paleo version uses almond meal for a crunchy crust and serves the fish topped with a homemade aioli. Vegetarians will be making Feta & Roasted Red Pepper Stuffed Portobellos, a flavorful meatless option that goes terrifically with kale chips.
WEDNESDAY | Thai Steak Salad with Mango, Pickled Onions & Thai Lime Dressing
This Thai-inspired salad is filled with so many flavors and textures. Sweet, savory, sour, and spice balance each other deliciously, while crisp peppers, crunchy peanuts, and soft mangos vie for your attention. The red curried steak and lime dressing tie all of the components together for a dinner you won’t forget.
Our Paleo and vegetarian folks will still get to enjoy this taste of Thailand but with simple modifications – cashews instead of peanuts for Paleo, and tofu instead of steak for vegetarians.
THURSDAY | Black Bean & Plantain Tostadas with Avocado Crema & Spinach Salad
If you’re looking to add some variety to the taco routine, tostadas are a great way to mix things up. With the tortillas baked flat until they are nice and crisp and ingredients piled on top, these are messy and fun to eat. We absolutely love the combo of lightly sweet plantains and savory black beans in this meatless version. Drizzled with a fancy avocado crema and enjoyed with a simple spinach side salad, you won’t even realize that there is no meat!
The Paleo version of this recipe is for Chicken Lettuce Cups that have a great mix of textures and flavors thanks to a creamy avocado sauce and crunchy pepitas. They go wonderfully with a side of naturally sweet sauteed plantains.
We do more than create meal plans. We create memories around the dinner table.
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