Meal Plan Menu | Week of 7/15/19
Go on a culinary adventure with this week’s fresh, adventurous recipes that can all be made in under an hour!
This week our meal plan menu is full of quick and fresh dinners that take 30 – 40 minutes to make! With a subscription to our meal planning service, you can enjoy home-cooked recipes full of new flavors without spending hours planning, shopping, and cooking each night. We take care of all the planning for you and include tips and tricks to help streamline your grocery list and meal prep time, so that you have more time and energy to spend with your family.
Take your taste buds on an adventure this summer with our recipes for seared chicken cutlets in creamy lemon pan sauce, BBQ portobello burgers, chilaquiles with curtido, and coconut chicken salad with oranges and avocados. These meals are some of our Cook Smarts community favorites’ that we’ve tweaked to be even better this year!
If you’re looking to try new weeknight dinner recipes without spending a lot of time and money, sign-up for a Cook Smarts meal planning subscription and experience how fun and easy it can be to make new recipes that your whole family will love.
“My kids are eating foods at home that I never tried until I was an adult in fancy restaurants. Meal time is always an adventure.”
– Whitney B. (Member since Aug 2017)
All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.
On the Menu
A quick pan sauce can turn a simple weeknight meal from drab to fab in just minutes! Tender chicken breasts are dredged in a bit of flour and then seared on the stove to golden brown perfection. While the chicken rests, a simple pan sauce is made by adding stock and lemon juice to deglaze the pan and pick up those delicious brown bits on the bottom of the pan (trust us – they are full of flavor!). Once the sauce reduces, sour cream is the finishing touch that adds a velvety smooth texture and tangy flavor to the sauce. Serve over fluffy orzo pasta and a side of bright green beans, and you’ll agree that this dinner is a winner!
Orzo is a small-shaped pasta, so our gluten-free and Paleo members will substitute extra veggies in place of the orzo and use almond flour in place of wheat flour. Vegetarians will love the crispy-salty bites of Halloumi with Pan Sauce.
Tonight’s dish comes together quickly in just 35 minutes, and the end result is an elegant meal that’s the perfect way to end a busy Monday.
Tuesday’s dinner is a fun twist on a cheeseburger – a barbecue portobello mushroom burger topped with tangy curtido (a tasty Salvadoran pickled cabbage relish) and spicy jalapenos. Portobello mushrooms are a delicious alternative to a traditional beef burger patty because they are “meaty”, have earthy and umami flavors, and stand up well to bold summer flavors such as barbecue sauce. Enjoy with a classic side of your favorite french fries and dipping sauce of choice!
These vegetarian portobello burgers are easily made gluten-free by using your favorite GF hamburger buns and BBQ sauce. Our Paleo recipe for this dish uses the portobellos as “buns” that sandwich juicy, spiced pork burger patties.
Most of tonight’s cook time can be done in the oven or on the grill, so your hands will be free to wrap up emails for the day, set the table, or do some summer reading with your little ones.
WEDNESDAY | Chilaquiles with Turkey Chorizo & Curtido
Chilaquiles is a comforting one-pot Mexican dish of fried corn tortillas simmered in sauce and traditionally topped with cheese. Our twist on chilaquiles includes spiced ground turkey, bell peppers, and onions sauteed together in red enchilada sauce. The end result is a medley of flavors and textures that beg to be topped with cool sour cream and tangy leftover curtido from Tuesday night. This rustic dish is hearty, full of flavor, and ready in just 30 minutes!
If you follow a Paleo diet, you’ll love all the flavors of our Shrimp and Turkey Chorizo Saute. Our gluten-free members will whip together their own enchilada sauce by using tomato paste and stock. For a meat-free alternative, try our vegetarian Zucchini Chilaquiles with Pinto Beans.
With a subscription to our Cook Smarts meal planning service, you’ll never eat a boring salad again! This entree dinner salad has everything we love – layers of flavors, colors, and textures in every bite! Tonight’s twist on a chicken salad includes coconut crusted chicken – sweet shredded coconut coats the chicken and crisps to perfection when pan-seared in a bit of oil. Toss with leafy green lettuce, juicy orange segments, creamy avocados, homemade honey mustard dressing, and crunchy almonds for a refreshing and healthy summer treat!
Gluten-free and Paleo members will substitute almond flour for the wheat flour and vegetarians will enjoy the sweet coconut flavor in our Coconut Crusted Tofu Salad.
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
- This week we use delicious and tangy curtido, a lightly pickled cabbage slaw found in Salvadoran cuisine, in two dinners. Curtido can be made up to 3 days ahead of time, making it an excellent prep-ahead item this week.
- One-pot chilaquiles is a comforting Mexican dish for Wednesday night. If you know you’ll be short on time this week, you can make the entire recipe for the chilaquiles ahead of time and reheat right before serving. Sour cream and curtido are delicious toppings that will help the dish if it has dried out a bit during the reheating process.
- Sour cream adds rich, creamy, and tangy flavor to Monday’s easy pan sauce and Wednesday’s chilaquiles. You can substitute with plain or Greek yogurt, but you’ll get more flavor from the sour cream.
- Crunchy sliced almonds are the perfect topping for both green beans and chicken salad this week. Head to the bulk bins of the grocery store if you plan to purchase only what you need for this week’s recipes.
- Roll chopped leftover chicken with leftover curtido and avocados inside a tortilla for a delicious wrap.
- Top your favorite pizza crust with barbecue sauce, leftover chopped portobello mushrooms, red onions, and shredded cheese. When the pizza comes out of the oven, add fresh chopped herbs such as cilantro. (To learn more about how to make homemade pizzas, check out our infographic Pizza Guide here.)
- Make a pasta salad with leftover orzo pasta, chopped chicken, green beans, bell peppers, and any other veggies in your fridge. Top with a simple vinaigrette and serve over leftover chopped leaf lettuce.