Meal Plan Menu | Week of 4/2/18

Let your taste buds go on a culinary adventure with our meal plan recipes inspired by dishes and flavors from around the world!

We love it when our customers tell us how the variety of dinners on our meal plan service is such a huge win for them. After all, one of the biggest ways to fall into a dinner rut is to eat the same things over and over again. That’s why our meal plan recipes are created to include a wide range of dishes from all around the world.

Take this week’s menu, for instance. How often will you enjoy Thai, American, Korean, and Indian flavors all in one week? And might we add – without any food waste and without laboring for hours in the kitchen?

That’s right! Not only do our meal plan recipes take you on a culinary adventure, they also ensure that you save money, save time, and reduce food waste. We also include meal planning tips in every single meal plan, some of which we share below.

So go ahead and check out the full menu below! If you’re ready to join our cooking community, take control of meal times, and make memorable dinners, then sign up here:


“I tried [Cook Smarts] out on a whim last year and since then my life has been changed for the better. I used to despise cooking, and now I look forward to it. Because of Cook Smarts, I LOVE cooking and I ADORE my kitchen and all my tools. Before, I had the bare bones of a kitchen. Now, I have so many things for cooking because I cook almost every night. Thank you for changing my life and making me into a chef.”

— Elisabeth C. (Member since Dec 2016)


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


Meal Planning Tips

Efficiencies:

  • Coleslaw mix is one of our favorite time-saving prep shortcuts. One bag is also perfect to split between two different meals so that nothing goes wasted. Enjoy it in a noodle stir-fry one night and as a crispy slaw another night.
  • Put a knob of ginger to good use this week and add citrus-y spice notes to two meals.

Make-Ahead:

  • If you have extra time over the weekend, make all of the components for Wednesday’s burritos ahead of time – just reheat the rice and steak, and the burritos will be ready in a few minutes during the weekday.

Leftovers:

  • Turn leftover curried lentils into a flavorful breakfast by adding them to scrambled eggs and serving over toast (or leftover English muffins) for a protein-packed vegetarian meal.
  • Leftover hollandaise sauce from the eggs benedict dinner can be used to drizzle over roasted asparagus or Brussels sprouts, or try it with sauteed shrimp or broiled salmon.

On the Menu

MONDAY | Thai Chicken Peanut Noodles

Peanut noodles are a huge hit with our cooking community, so they keep making a reappearance on our weekly menus every now and then! Savory and saucy, these noodles are an easy and versatile meal for all types of diners. The recipe is very forgiving, so you can mix up vegetables and proteins to use up ingredients you already have at home.

Paleo’s Thai Chicken Salad has a rich and creamy cashew dressing that makes this entree salad irresistible. Our vegetarian recipe swaps out chicken for tofu.

TUESDAY | Smoked Salmon Eggs Benedict with Arugula & Strawberry Salad

Eggs Benedict isn’t just for brunch anymore! We went indulgent with this version, using smoked salmon and an easy homemade hollandaise sauce to enjoy with toasted English muffins and poached eggs. Enjoy with a fresh side salad of arugula and strawberries, which are now in season!

Our paleo twist on this recipe calls for poached eggs, smoked salmon, and hollandaise to be served over simple, sauteed spinach. Vegetarians will be enjoying Eggs Florentine, a variation on the classic Eggs Benedict that replaces the meat with spinach.

WEDNESDAY | Korean Steak Burritos with Kimchi Slaw & Sesame Cucumbers

The best thing about fusion food is that you can enjoy a combination of your favorite flavors in one dish. With our Korean Steak Burritos, you get an East-meets-West mash-up of sweet, savory Korean steak rolled in a tortilla with rice and kimchi slaw. A quick side of Sesame Cucumbers helps the meal come together in less than an hour.

Paleo folks will be enjoying a Korean Steak Stir-Fry with Cauliflower Rice instead, while vegetarians will be marinating meaty portobello mushrooms in a Korean-inspired dressing for a flavorful Portobello Burrito.

THURSDAY | Indian Lentils with Cauliflower, Chickpeas & Basmati Rice

Inspired by traditional Indian dal (spiced lentil stew), we created this easy-to-cook Indian Lentils dish which is packed with meatless protein from lentils and flavored with a homemade spice blend. Round out the dish with basmati rice for soaking up the rich, tomato-based sauce.

For our paleo members, we’ve come up with an easy sheet pan meal – Sheet Pan Indian Chicken. Chicken and vegetables are packed with flavor from a homemade spice blend and finished with tart and sweet apple chutney.

Weekly Meal Plan Menu | Week of 4/2/18 via Cook Smarts

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


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