Meal Plan Menu | Week of 4/15/19

Meal Plan Menu | Week of 4/15/19

Enjoy this week’s meals of springtime showstoppers filled with fresh vegetables and herbs!

  • By Chelsea Paxton
  • April 12, 2019

Spring is in full swing, and somehow our busy schedules are feeling even more . . . busy?! With taxes due right about now, planning Spring Break trips, and spring quarter classes underway, it seems that our to-do lists are really starting to bloom, too.

Well, let us help you check off some of the to-do’s on your list! Our subscription meal planning service will save you time, money, and the stress of meal planning so that you can focus on the fun this spring. Our meal plans come with four Instagram-worthy meals each week that can be customized to your dietary needs. We’ll then generate a grocery list for you that can be quickly and easily accessed from your smartphone, tablet, or home computer.

This week, our menu is all about springtime showstoppers! All of our dinners will make you think you’re dining at an expensive restaurant, but actually these simple and beautiful meals are made right at home with the help of our step-by-step recipes, video tutorials, and ideas for weekend prep. Scroll down and get ready to be impressed by our healthy, homemade takes on pasta primavera, rosemary-mustard chicken, Thai steak salad, and herb-crusted lamb chops!

With just a single click of this button, you’ll be able to enjoy these stunning springtime meals in minutes:

“Thanks to Cook Smarts, I impress myself sometimes! My mom will ask me what I’m cooking for dinner and ask me, ‘Who are you?’ because I would never have been cooking these types of meals two years ago! And I tell her every time that they sound fancier than they are because they’re so simple to make!”

–  Erin K. (Member since August 2015)

All meals come with gluten-free, Paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.

On the Menu

MONDAY | Pasta Primavera with Asparagus, Tomatoes, Broccoli & White Beans

Whether it’s a busy day chasing kiddos at the park or getting taxes done in the nick of time – let’s vow to keep Monday night easy and delicious, shall we? This vegetarian pasta primavera is packed with springtime veggies such as asparagus, broccoli, peas, and tomatoes in a velvety sauce with a touch of fresh lemon. We wouldn’t be surprised if you call it “pasta primaver-ahhh” because one bite and ahhhh! It’s just so good!

To make this dish gluten-free, simply use your favorite GF pasta. Our Paleo members will use similar spring-inspired ingredients in this Spring Vegetable Shakshuka reicpe.

TUESDAY | Rosemary-Mustard Chicken with Maple-Roasted Carrots & Simple Green Salad

Our Rosemary-Mustard Chicken is a quintessential Cook Smarts recipe – a well-rounded delicious meal, full of unique flavors and textures, that just so happens to be easy on the budget and a crowd-pleaser for both kids and adults. This is a major dinnertime win! (Also known as, a must-make dinner for this week!)

We know you’ll love that the quick and flavorful crust includes fresh rosemary, Dijon mustard, honey, and Panko breadcrumbs without needing to dredge the chicken – everything is mixed in a bowl and then added on top of the chicken and baked in the oven. Maple-roasted carrots and crisp green salad add the finishing touches on this meal.

Substitute almond meal instead of Panko breadcrumbs to make our Paleo variation of this recipe; or use GF Panko breadcrumbs to make this meal gluten-free. Vegetarians will use similar springtime veggies in this Chickpea Soup with Carrots and Kale.

WEDNESDAY | Thai Steak Salad with Mango, Pickled Onions & Thai Lime Dressing

The colors and flavors of our Thai-inspired steak salad will practically jump off the plate! Juicy red bell peppers, sweet mangos, bright cilantro, and pickled red onions are tossed with romaine lettuce and homemade Thai lime dressing. Topped with thinly sliced steak and crunchy peanuts, this is the perfect salad for a weeknight pick-me-up.

Vegetarians will enjoy the same flavor profile in this Thai Red Curry Tofu Salad, and to make this salad gluten-free, simply replace the soy sauce with Tamari. A few simple modifications are all that’s needed to make our Paleo Thai Steak Salad.

THURSDAY | Herb-Crusted Lamb Chops with Mashed Sweet Potatoes & Buttered Peas

To end the week, we have a simple and showstopping meal that celebrates the flavors of spring. Fresh rosemary, thyme, and cilantro are tossed with garlic, salt, and pepper to make a delicious herb crust for the lamb chops. Served with buttered peas and mashed sweet potatoes, this meal is the epitome of comfort food that is dressy enough for special occasions (like Easter Sunday this weekend!), and simple enough to come home and enjoy on a weeknight.

This meal is already gluten-free and can be made Paleo by using stock in place of heavy cream in the sweet potatoes. If you prefer a meatless comfort meal, try our recipe for Lentil Patties instead!

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 Smarts

Make aheads:

  • The pickled onions for Wednesday’s Thai steak dinner can be prepped 5 days ahead of time, making it the perfect weekend prep activity that will save you time on busy weeknights.

Ingredient notes:

  • Rosemary is a hearty herb that is best enjoyed finely chopped (particularly in crust toppings), as it can be tough or fibrous. A good mincing ensures that the rosemary mixes well in both Tuesday’s and Thursday’s recipes this week.


  • Should you have leftover mashed sweet potatoes, peas, and lamb from Thursday’s dinner, make Paleo shepherd’s pie!
  • Any leftover chicken from Wednesday’s dinner can be chopped up and added to lunchtime salads or wraps for a flavorful boost of protein.

We do more than create meal plans. We create memories around the dinner table.

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Weekly Meal Planner | Menu for Week of 4/15/19 via Cook Smarts


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