Meal Plan Menu | Week of 3/26/18

Meal Plan Menu | Week of 3/26/18

Welcome spring with a healthy meal plan that is chock full of the season’s best produce!

  • By Jackie Sun
  • March 23, 2018

Healthy eating doesn’t have to begin at the start of the new year or during the summer. It’s something that you can easily incorporate into your daily meals, and our weekly meal plans prove that you can do just that while enjoying all your favorite foods!

We craft all of our meal plans with one of the biggest proponents of healthy eating – vegetables! Each weekly meal planner is filled with a variety of veggies that taste great and will have you feeling amazing. And what better time to embrace an abundance of fresh veggies than in spring?

Hardy root vegetables and winter squashes are delicious, but the crisp, refreshing vegetables that spring brings lighten up meals. In this week’s meal plan, you’ll discover two different ways to enjoy asparagus (probably the ultimate spring veggie!), as well as flavorful recipes that contain crisp bell peppers, juicy mushrooms, mild and refreshing zucchini, and the ever-versatile broccoli.

Continue reading to see what’s on the menu, as well as some of the meal planning tips we include on every meal plan. You can learn more about the exciting features that come with each meal plan here:

“One of my favorite things about Cook Smarts is it’s teaching me so many new ways to eat vegetables. I like veggies, but get bored with making them the same way over and over again. Learning lots of new ways to eat them is awesome!”

– Erin C. (Member since Jul 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


  • Stretch a package of sliced cheese for two meals during the week – folded in twice-baked potatoes and topped on a sandwich.
  • We do the same with a bunch of green onions, which tastes great on top of a stir-fry dish and fried rice this week. However, if you have a bigger bunch of green onions you don’t want to go to waste, they also go wonderfully sprinkled on top of twice-baked potatoes and sausage sandwiches!


  • Monday nights tend to be pretty crazy, since it’s the first day of the work / school week. Save yourself some stress on Monday by making Pureed Asparagus Soup and filling twice-baked potatoes over the weekend.


  • At the end of the week, you may have leftover eggs, cheese, bacon, and hoagie rolls. Turn all of them into a delicious breakfast sandwich!
  • Stir some pesto into leftover asparagus soup and use it as a sauce for tortellini or any other pasta.

On the Menu

MONDAY | Pureed Asparagus Soup + Twice-Baked Potatoes with Cheese & Bacon

Asparagus soup is a staple of spring. Our recipe gets extra flavor with the addition of zucchini, which adds thickness to the soup while allowing it to keep that bright green color. Serve the soup with another spring favorite, cheesy twice-baked potatoes. Crispy bacon gets sprinkled on top of both for a unqiue dinner that is also a bit indulgent!

Paleo folks still get to enjoy the Pureed Asparagus Soup with Bacon, but they’ll be swapping out potatoes for sweet potatoes instead.

TUESDAY | General Tso’s Chicken with Broccoli & Rice

General Tso’s Chicken is a Chinese restaurant dish of deep-fried chicken coated in a sweet and spicy sauce. Of course, we bump up the healthiness factor with our recipe! We skip the deep-frying, add a bit more depth to the sauce (thanks to garlic and ginger), and lessen the sweetness. This dish still hits the same sweet and savory notes as the takeout favorite, but makes for a healthier alternative.

Our paleo recipe features cauliflower rice instead of rice. And for our vegetarian folks, the General Tso’s Cauliflower & Broccoli includes edamame and cashews for added protein and crunch.

WEDNESDAY | Sausage & Bell Pepper Hoagies with Cajun Zucchini Saute

These easy, flavor-packed sandwiches are sure to be a crowd-pleaser! Toasted bread with seasoned butter, juicy smoked sausages, crisp bell peppers and onions, and melty cheese – what’s not to love? Skip the chips and enjoy with a simple side of Cajun Zucchini Saute instead for more healthy goodness and extra flavor.

For our paleo members, it doesn’t get much easier than a one-pan weeknight meal that is packed with flavorful Italian sausage, bell peppers, and onions. Vegetarians swap out sausages for a meaty portobello mushroom sandwich

THURSDAY | Tofu Kimchi Fried Rice with Mushrooms, Asparagus & Fried Egg

Kimchi is fermented Korean cabbage, and it also happens to be super healthy. If you’re wary of eating it alone, this fried rice is the perfect recipe to ease you in. The kimchi provides the crunch, and the pickling liquid from the kimchi provides just the right level of flavor. Toss with tofu, mushrooms, and asparagus for a meatless meal that will be a fast favorite for everyone around the dinner table!

Our paleo meal plan substitutes rice with cauliflower rice and tofu with sliced deli ham for a meal that is just as easy and hearty as the original.

Weekly Meal Plan Menu | Week of 3/26/18 via Cook Smarts

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