Olympics-Themed Food | Meal Plan Menu

MONDAY

Jerk Pork Burgers with Pineapple Salsa (Jamaica)

Our first stop in this week of meals from around the world is Jamaica. We’ll share our favorite jerk pork recipe — in the form of a Jamaican-style burger served with creamy mashed avocado underneath and a tart, sweet, fresh pineapple salsa with shallots, jalapeño, lime juice, and cilantro for flavor. You’ll serve these burgers with a side of plantain chips for a delicious, healthy crunch. Choose between cooking this meal on the grill or stovetop; either way, you’ll have dinner on the table in just 45 minutes.

Meal Planning Smarts:

• You can freeze pork burger patties, so simply make more patties when you’re prepping dinner, and your future self will thank you! 

Diet Variation:

• Use gluten-free hamburger buns if you’re making the gluten-free variation of this meal. 
• The paleo version of this meal is Jerk Meatball and Cauliflower Rice Bowls, for which you’ll sear fresh plantains instead of using plantain chips.
• The vegetarian meal is Jerk Quinoa Bowls with Plantains, to which you’ll add black beans and corn and, as in the paleo version, sear fresh plantains.

TUESDAY

Chicken Kiev with Pickled Vegetables (Russia)

Despite its name, Chicken Kiev is generally considered a Russian dish, not a Ukrainian one — though France and the United States also played important roles in the dish’s history. Regardless of its origins, Chicken Kiev is delicious! It’s comprised of thinly pounded chicken breast filled with herb butter, then rolled up, breaded, and pan-fried to golden brown. We serve our version with homemade pickled cauliflower, bell pepper, and carrots made with fresh dill, garlic, and your choice of spices.

Meal Planning Smarts:

• Pickle your vegetables at least one day before serving (ideally 2), and up to 5 days ahead.
• Feel free to sub your favorite vegetables in the pickles.
• This meal takes 75 minutes to make, so it’s a bit more labor-intensive than most of our meals. Save time by prepping not just the pickles in advance, but also the herb butter and chicken — that way, all you have to do is bread and cook the chicken on the night you plan to serve it.
• Get fresh dill and parsley for this meal, and you’ll use the rest in meals later in the week to reduce food waste.
• Leftover chicken can be sliced and served cold or briefly warmed for salads or sandwiches.

Diet Variation:

• If you’re making the gluten-free version, you’ll use almond flour and gluten-free breadcrumbs in the chicken breading.
• For the paleo meal, skip the breadcrumbs and do an almond flour coating on the chicken. You’ll also use honey instead of sugar in the pickled vegetables. 
• The vegetarian meal is Crispy White Bean Patties with Herb Yogurt, also served with a side of pickled vegetables.

---

“I love walking into the kitchen at 5:30 knowing exactly what I am going to cook, having all the ingredients, and knowing it will be delicious.”

—Diana T.W. (Member since October 2015)

Get This Week’s Meal Plan Menu

---

WEDNESDAY

Greek Salad with Seared Halloumi (Greece)

We love how halloumi, a firm, salty Greek cheese, works with the flavors of this Greek salad! You’ll marinate the cheese in oil mixed with parsley and lemon zest before cooking on the grill or stovetop. The other flavors in this Greek salad are the traditional ones: cucumbers, red onion, tomatoes, Kalamata olives, and garbanzo beans. The salad is finished off with a bright Greek vinaigrette flavored with fresh dill and lemon juice. Not counting marination time, this meal will come together in just half an hour — it’s quick, easy, and delicious.

Meal Planning Smarts:

• To mellow the bite of raw onions, soak the onions in cool water and drain well before adding to the salad.
• Cook the halloumi on the grill or stovetop — our meal plan gives you instructions for both!

Diet Variation:

• No changes are needed for a gluten-free or vegetarian meal. 
• The paleo version of this meal involves searing Lemon-Marinated Lamb Loin Chops in place of the halloumi. You’ll also replace the garbanzos with sunflower seeds. 

THURSDAY

Croque Madame on English Muffins (France)

This simple, satisfying meal is a favorite in French bistros. What’s the difference between a Croque Monsieur and a Croque Madame, you may ask? A Croque Monsieur is a hot sandwich of Black forest ham and gruyere cheese. The “Madame” version adds an egg (in this case, fried) on top. We serve ours open-faced, with the cheese broiled until bubbly on English muffins instead of bread, and pair it with a green leaf lettuce side salad with chopped apples. It’s a 35-minute meal that works as well for dinner as it does for breakfast, lunch, or brunch!

Meal Planning Smarts:

• Leftover English muffins, eggs, and vegetables can also be used to make a strata / egg bake over the weekend.

Diet Variation:

• Use gluten-free English muffins in the gluten-free version of the meal.
• The paleo variation is Roasted Sweet Potato Rounds with Ham — topped off with an egg, hold the bread and cheese.
• Vegetarians will use hummus in place of the ham.

---

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.

Sign up for a free trial