I heard more than once this week how the hardest part of meal prep is deciding what to cook. That’s why I started these meal plans in the first place. I hope they are helpful and at the very least, a springboard for your own good ideas. Bon appétit.
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Salmon with Mango Salsa and Avocado
I love how sweet, juicy mango plays off the heat of jalapeño and richness of the salmon in this tasty recipe. It’s a dish loaded with antioxidant-rich ingredients that can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
This is on the menu in my house tonight. I’ve been waiting for weeks to make it, since it’s all about spring vegetables (and one of my favorite dishes of the season). It’s packed with vegetables and just enough luscious crème fraîche to make you want seconds. Pair it with a simple arugula or green salad with this vinaigrette. For dessert?
Instant Pot Korean-Style Beef Tacos
This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot, piled onto warm tortillas, and topped with crunchy slaw. I like to add a salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Chopped Salad with Chicken and Lemon Oregano Dressing
If you’re looking for something light, bright, and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. Make more chicken than you need to use for the chicken salad recipe below. Alternatively, make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.
Sweet Potato Black Bean Bowls
These nourishing bowls are a fan favorite in my house. Roasted sweet potatoes, brown rice, black beans, and avocado get dressed up with a tangy, slightly spicy cilantro sauce. Add pickled jalapeños, Cotija cheese, toasted pepitas or whatever else strikes your fancy.
Chicken Salad in Lettuce Wraps
Chicken salad gets a lightened up makeover thanks to a creamy yogurt dressing. Scoop it into lettuce cups (as pictured) or sandwich between toasted bread. Pick up a rotisserie chicken or cook up a few extra breasts when you make the Chopped Salad recipe featured above.
Tahini Almond Butter Chocolate-Dipped Cookies
A totally crave-worthy cookie that takes minutes to make and can be done with or without the chocolate dip. Feel free to swap in peanut butter or another nut or seed butter for tahini.
SHOPPING LIST // WEEK 23
Pan-Seared Salmon with Mango Salsa and Avocado
2 ripe mangoes
1 large ripe avocado
1/4 medium red onion
1/2 jalapeno pepper
3 tablespoons fresh cilantro
1 lime
3 tablespoons extra-virgin olive oil
1 1/4 pound salmon filets
4 big handfuls mixed greens
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
12 ounces dried pasta, such as penne, fusilli, or rigatoni
1 tablespoon extra-virgin olive oil
¾ cup thinly sliced spring onions (or red onion or shallots)
1 pound asparagus
6 ounces snap peas
2/3 cup fresh or frozen English peas
1 lemon
3 tablespoons crème fraîche
3 tablespoons roughly chopped fresh mint
1/4 cup Parmesan cheese, plus more to garnish, Crushed red pepper flakes
Instant Pot Korean Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha pound ground turkey
Chopped Salad with Chicken and Lemon Oregano Dressing
2 tablespoons lemon juice
1 tablespoon red or white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
11/2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
3 large cloves garlic
1 ¼ pounds boneless, skinless chicken breasts
1 large head Romaine lettuce or several heads Little Gems
2 Persian or ½ English cucumber
6 radishes
½ cup diced fennel
1 cup diced sugar snap peas (about 3 ounces)
⅓ cup roasted almonds, chopped (I prefer salted)
3 tablespoons minced chives
Sweet Potato Black Bean Bowls with Glossy Green Sauce
2 medium to large sweet potatoes
1/4 cup extra-virgin olive oil
1 cup uncooked long grain brown rice
11/2 cups cooked black beans (one 15-ounce can)
1 large ripe avocado
1 bushy bunch cilantro (2 cups chopped)
1 1/2 tablespoons lime juice
1 1/2 tablespoons white wine vinegar
1/4 teaspoon red chile flakes
Optional additions: pickled jalapeños, crumbled Cotija, roasted pepitas
Chicken Salad in Lettuce Wraps
2 ½ cups cooked, cubed chicken (about 1 pound uncooked)
1 medium apple
3 celery stalks
½ cup finely diced red onion
½ cup walnuts
½ cup Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 small head butter lettuce
1 to 2 tablespoons chopped fresh tarragon or dill (optional)
Tahini Almond Butter Cookies
1/4 cup almond butter
1/4 cup tahini
2 cups almond flour
2 tablespoons chia seeds
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3 ounces bittersweet chocolate (or 1/2 cup dark chocolate chips)
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