Healthy Weekly Dinners | Meal Plan Menu

We’ve lined up some healthy meals for the week that don’t skimp on flavor! Enjoy homemade twists of our cooking community’s favorites on our new weekly menu.

  • By Jackie Sun
  • March 2, 2018

Our new weekly menu is filled with easy things to cook – so easy you can save time in the kitchen while enjoying flavorful dishes that make you feel like you are eating out!

We’ll be traveling the world this week with dishes inspired from Malaysia, the Mediterranean, the Caribbean, and America. These aren’t dinners you would normally think to make at home, but we’re bringing these simple homemade versions to your kitchen. And they cost less than a plane ticket! 😉

Noodle soups and meatballs are constant requests from our cooking community, since they’re so comforting and easy to cook. And because we know meals are best enjoyed with some favorites thrown in once awhile, we’re also bringing back two oldie-but-goodies with a fresh revamp on side dishes. Scroll down to see what’s on the dinner menu!

To be a part of our online Facebook community, all you need to do is to sign up for a free Taste Test account (no billing info required). You’ll get access to three free meal plans and you can request admission into our Facebook Group. There you’ll be connected with thousands of supportive home cooks and receive tons of cooking tips as well as ALL of our cooking resources.

We look forward to seeing you there!

“I’m so grateful to have Cook Smarts as a tool because I hated meal planning and cooking before I joined since it was such a time suck on my already hectic schedule. [The Kitchen Heroes Facebook Group] makes the process fun and easy.”

– Janna R. (Member since Nov 2017)

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

Meal Planning Tips


  • Healthy eating doesn’t mean you have to deprive yourself of foods that you enjoy. You don’t have to compromise taste if an ingredient is high in calories, like coconut milk. You can still enjoy the richness and flavor of coconut milk in recipes by using less. Of course, that usually means that you’ll have more coconut milk leftover, which is why we separate a can of coconut milk for two meals this week – once in a curry noodle soup and the rest for a fragrant rice dish.


  • This is the first time we are featuring a homemade curry base (rather than using store-bought curry paste), so get all this chopping done over the weekend, and Monday’s meal will come together in under 30 minutes.
  • Meatballs can be made a day in advance. They also freeze well, so making a double batch and freezing the rest for a future meal is a great way to cook once and eat twice.


  • Leftover filling for the Spinach & Artichoke Grilled Cheese can easily be turned into a dip. Stir in some plain or Greek yogurt (until it reaches a good consistency for dipping), then warm in the microwave. Enjoy with tortilla chips!

On the Menu

MONDAY | Shrimp Laksa with Rice Noodles

Laksa is a spicy curry noodle dish popular in Malaysia, Singapore, and Indonesia. Our take on this dish consists of a homemade curry base made with aromatics that creates a flavorful foundation for the soup. Topped with shrimp, this noodle soup is great for cool weather – it packs a bit of heat and is extremely satisfying with the addition of rich, creamy coconut milk.

Paleo folks will be switching the rice noodles for zucchini noodles, while vegetarians replace the shrimp with tofu. Both of these versions include a soft-boiled egg to bulk up this healthy meal.

TUESDAY | Lamb Meatballs with Tzatziki Sauce, Pita Bread & Honey Paprika Roasted Carrots

We love Mediterranean platters! They’re colorful, easily customizable, and super quick to assemble. This recipe includes lamb meatballs, a fresh homemade tzatziki sauce (made with cucumbers, yogurt, and mint), honey paprika roasted baby carrots, and toasted pita bread.

Instead of pita bread, our paleo recipe calls for lamb meatballs and honey paprika roasted carrots to be topped on a shredded kale salad with a creamy tahini dressing drizzled on top. Our vegetarian recipe includes healthy, homemade baked falafel instead of meatballs.

WEDNESDAY | Jerk Chicken Thighs with Coconut Rice & Beans + Tomato Cucumber Salsa

We first featured Jerk Chicken Thighs with Coconut Rice & Beans on our meal plan service in 2015, and it has been a huge hit ever since! The Caribbean-inspired marinade infuses tender chicken with so much flavor, it’s not a surprise this is one of our community’s top meals. This time around, though, we’re adding a fresh Tomato & Cucumber Salsa to top on this hearty chicken and rice combo.

Paleo members will still get to experience this tropical dinner but with Mashed Coconut Sweet Potatoes instead of Coconut Rice & Beans. For vegetarians, the Jerk marinade in this recipe goes particularly well with roasted portobello mushrooms!

THURSDAY | Spinach & Artichoke Grilled Cheese with Spinach & Pear Salad

Grilled cheese is amazing, and so is spinach and artichoke dip . . . so we combined the two for a dinner everyone would love! The creamy and rich filling is indulgent and very quick to make. The fresh salad on the side comes with a tart vinaigrette that perfectly balances the richness of the sandwich.

Rather than grilled cheese, paleo members will be enjoying Maple-Balsamic Chicken – sweet, tart, and a perfect pairing for the Spinach & Pear Salad it is served with.

Weekly Meal Plan Menu | Week of 3/5/18 via @cooksmarts

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