MONDAY

Tuna Roll Salad

This filling dinner salad is inspired by a sushi roll, but even more satisfying thanks to its well-rounded flavors and variety of textures. Sesame-crusted tuna is cooked rare (or to your liking) and served thinly sliced on top of crisp romaine, chopped cucumber, avocado, green onions, and cashews for a salad that’s both fresh and rich, creamy and crunchy. It’s drizzled with an umami-rich sesame ginger dressing and finished with some sushi-inspired toppings for a high-protein but relatively low-carb meal. 

Meal Planning Smarts:

• Leftover tuna freezes well. Make sure to get our All-in-One Freezer Guide to find out what other ingredients you can freeze!
• Don’t let any green onions go to waste by using one bunch on this dinner and other meals this week. 

Diet Variation:

• Swap tamari for soy sauce if you’re eating gluten-free.
• Skip the miso in the dressing and use coconut aminos for the soy sauce if you’re going paleo.
• Swap tofu for the tuna if you’re making the vegetarian meal. 

TUESDAY

Green Enchilada Casserole

This oven-baked enchilada casserole has all the flavor of rolled enchiladas, but a much quicker prep time. You’ll use green enchilada sauce for a bright, fresh flavor, though feel free to sub red if you prefer. Zucchini, corn, and pinto beans round out the bulk of this meal, which is flavored with cumin and garlic but otherwise keeps a short ingredient list. Creamy monterey jack cheese is mixed into the filling, plus sprinkled on top to get nice and bubbly. Serve the finished meal with a dollop of yogurt, a squeeze of lime, and some tortilla chips for dipping. 

Meal Planning Smarts:

• This meal calls for yogurt, which will also be used in Thursday’s Kofta Kebab recipe.
• Our meal plan recipe includes instructions to make homemade red enchilada sauce for the gluten-free or paleo versions. (Although you can easily follow this as well if you’re cooking the original or vegetarian versions!)
• Leftover casserole freezes well — or makes a great breakfast with an egg on top!

Diet Variation:

• Due to the gluten in many store-bought green enchilada sauces, we’ll show you how to make homemade red sauce in the gluten-free version of this meal. 
• The paleo version is an Enchilada Chicken Bake with similar flavors to the gluten-free version, including the homemade red sauce.
• No changes are needed for a vegetarian version, as this dish is already meatless.

“I’ve learned not to question the wisdom of the Cook Smarts team. Delicious!”

–Amanda G. (Member since January 2018)

Get This Week’s Meal Plan Menu

WEDNESDAY

Instant Pot Shepherd’s Pie Stew with Gnocchi

This St. Patrick’s Day meal takes just 25 minutes to put together, and you’ll have the option of cooking it on the stovetop, in the Instant Pot, or in the slow cooker. This shepherd’s pie with beef instead of lamb relies on the umami flavors of tomato paste, Worcestershire sauce, and garlic to create deep flavor with few ingredients. You’ll get plenty of vegetables from the addition of prepless frozen peas and carrots, plus baby spinach. Instead of mashed potatoes, this meal contains potato gnocchi for a stew-appropriate twist.

Meal Planning Smarts:

• Plan to cook the gnocchi in the stew if you’re serving it immediately. Otherwise, cook the gnocchi separately so it doesn’t over-expand. 
• Freeze extra raw chuck roast if you have to buy in large quantities.
• Make the stew a day or two ahead of time and let the flavors continue to develop in the fridge!

Diet Variation:

• Use cubed russet potatoes instead of gnocchi in the gluten-free version. 
• For a paleo meal, use sweet potatoes instead of gnocchi, and mushrooms in place of the peas and carrots. 
• Use lentils instead of beef to make this dinner vegetarian.

THURSDAY

Persian Turkey Kofta with Flatbread Salad

Ground turkey spiced with Persian flavors is formed into meatballs — an oblong shape is traditional, but you can go round if that’s more your style — and cooked in the skillet. It’s served with a side salad that combines pops of fresh pomegranate seeds, crunchy pistachios, fresh cucumber, and salty feta, along with crisp pieces of Persian flatbread. You’ll also make an herb yogurt sauce that works as both a salad dressing and a complement to the kofta. 

Meal Planning Smarts:

• Persian flatbread is a thin, crisp bread sprinkled with seeds. If you can’t find it (and don’t want to make your own!), you can easily use crumbled pita chips instead.
• Slice leftover kofta for sandwiches and don’t forget to add any leftover creamy dressing!

Diet Variation:

• Use gluten-free crackers or tortilla chips instead of the flatbread if you’re avoiding gluten.
• Make a baby kale salad with this meal if you’re eating paleo, but skip the feta and flatbread. Serve it with an herb tahini dressing.
• For a vegetarian version, we have a recipe for Persian Flatbread with Egg, paired with a tasty baby kale salad.

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