Meals With Monet: Weekly Meal Plan #38

Is it cheesy to make this week’s Monet Meal Plan all about cheese? We don’t think so! Whether it’s baked into a pizza, fried on a sandwich, or topping a salad, we’re melting for this week’s cheesy meal plan!

Grocery List

Monday: Peach & Prosciutto Pizza with Honey Balsamic Reduction

Thank you Cooking Classy for the recipe!

Ingredients

• 16 oz. pizza dough

• 1 Tbsp olive oil 

• 1 garlic clove (finely minced)

• Salt and pepper

• 3 oz. prosciutto 

• 4 oz. ricotta cheese

• 5 oz. fresh mozzarella (diced into small cubes) 

• 2 oz. asiago cheese (shredded)

• 1 + ½ medium fresh peaches

• 1 cup balsamic vinegar

• ¼ cup honey

• Flour  (for dusting)

• ⅓ cup lightly packed fresh basil leaves

Directions

1. Place the pizza stone in the oven and preheat it to 450°F for 30 minutes.

2. While the pizza stone is preheating, pour the balsamic vinegar and honey into a large and deep skillet. Set the skillet over medium heat and allow the mixture to simmer until it’s reduced to slightly under ½ a cup, about 15 minutes. 

3. Lightly dust a sheet of parchment paper with flour. Stretch and shape the dough to 12 + ½-inches. Stir the olive oil and garlic in a bowl and brush the mixture over the top of the crust, evenly distributing the garlic. Season the crust lightly with salt and pepper.

4. Layer the prosciutto over the crust evenly, aligning the pieces side by side. Dollop small portions of the ricotta over the pizza, then sprinkle the mozzarella and asiago cheese. 

5. Cut the peaches in half and core them. Layer them with the sliced side down, then cut them into slices. Transfer the pizza to the preheated pizza stone in the oven and bake it for 10-12 minutes until the edges are lightly golden. 

6. Remove the pizza from the oven, sprinkle it with fresh basil, and drizzle the honey balsamic reduction over top. Cut the pizza into slices and serve warm.

Tuesday: Red Wine Lamb Burger with Goat Cheese & Caramelized Onions

Thank you Platings and Pairings for the recipe!

Ingredients

Burgers: 

• 1 + ½ lbs. Ground lamb

• 1 + ½ cups red wine 

• 1 Tbsp brown sugar

• 3 Tbsp butter

• 1 tsp Worcestershire sauce

• 1 tsp salt 

• ½ tsp black pepper

• 4 burger buns 

• 4 oz. goat cheese 

• 1 cup baby arugula

Caramelized Onions: 

• 1 Tbsp butter

• 1 large red onion (thinly sliced)

• ¼ tsp kosher salt 

• ¼ cup red wine

Directions

1. Boil the wine and brown sugar in a small skillet until the mixture is reduced by half for 20-30 minutes. Remove the wine mixture from the heat and stir in the butter until it’s melted. Set it aside to cool. 

2. While the wine is reducing, make the onions. Melt the butter in a skillet over medium heat. Add the onion and salt and stir to combine. Cover and cook for 20 minutes and stir occasionally. Add the wine and continue stirring. Cover and cook for 10 more minutes, until the onion is caramelized and the liquid has evaporated. Set aside. 

3. Prepare the grill at medium-high heat. Mix the lamb, Worcestershire sauce, salt, pepper, and ¼ cup of the wine mixture in a bowl. Shape the meat into four patties and grill them until they’re all brown on the bottom — about 4 minutes. Flip and brush the burgers with the additional wine mixture. Continue grilling until the meat is cooked to your desired doneness, turning and brushing occasionally with the wine mixture — 4-6 minutes. 

4. Grill the buns, cut-side down, until they’re lightly browned. Top the bottom buns with burgers, caramelized onions, and arugula. Spread the goat cheese on the top buns and place them on top.

Wednesday: Chipotle Pineapple Chicken Tinga Quesadilla Tostadas with Tequila Lime Pickled Jalapeños

Thank you Half-Baked Harvest for the recipe!

Ingredients

• 1-2 cups pineapple juice

• ½ cup orange juice

• 1 can fire-roasted diced tomatoes

• ½ small sweet onions (chopped) 

• 2 garlic cloves (minced or grated)

• 2 canned chipotle chiles adobo (chopped)

• 1 tsp salt 

• ½ tsp cumin 

• ½ tsp ground ginger

• ¼ tsp cinnamon 

• 1 + ½ cups fresh pineapple (diced)

• 2 lbs. skinless chicken thighs or breasts

• 8 corn tortillas 

• 1 cup shredded sharp cheddar cheese

• ½ cup fresh cilantro 

• Sliced avocado

Tequila Lime Pickled Jalapeños:

• 3 jalapeños (thinly sliced)

• 1 small lime (sliced)

• ⅓ cup apple cider vinegar

• 1 Tbsp tequila 

• 2 Tbsp granulated sugar

Directions

1. Add the jalapeños to a glass jar and sprinkle some sugar on them. Add the vinegar, tequila, and lime juice to the jar and toss to combine. Let it sit at room temperature for 20-30 minutes. After 30 minutes, you can cover and store it in the fridge. 

2. In the bowl of a crockpot, combine 1 cup of pineapple juice, orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon, and pineapple. Stir the mixture and place the chicken in it. Cover and cook on low for 5-7 hours, or on high for 4-5 hours. Keep an eye on the chicken and add more pineapple juice, if needed. 

3. Once the chicken is cooked, shred it with two forks and toss it with the sauce. Cover and keep warm. 

4. Heat a large skillet over medium heat. Add a drizzle of olive oil and, once it’s hot, add 2 tortillas. Top each with about ¼ cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla and cook until they’re crisp, about 2 minutes. Flip and cook for 2 more minutes. Repeat with the remaining tortillas. 

5. To assemble, place the quesadilla crisps on the plate and top with pineapple chicken tinga, a few slices of avocado, fresh pineapple, cotija cheese, and the tequila pickled jalapeños.

Thursday: Grilled Pork Chop Caprese

Thank you The Modern Proper for the recipe!

Ingredients

• 1 + ½ tsp kosher salt 

• ¾ tsp freshly cracked black pepper 

• ¾ tsp garlic powder

• 1 Tbsp brown sugar

• 1 tsp dried basil 

• 2 Tbsp olive oil 

• 6 boneless pork chops

• 1 ball fresh mozzarella (thinly sliced)

• 2 Roma tomatoes (cut into slices)

• 2 Tbsp balsamic glaze

• 8-10 basil leaves

Directions

1. Heat a grill or grill pan over medium-high heat. 

2. In a small bowl, mix the salt, pepper, garlic powder, brown sugar, and dried basil until the mixture is fully combined. 

3. Drizzle the olive oil over the pork chops and sprinkle them with the seasoning on both sides. 

4. Place the pork chops on the grill and cook for 3-4 minutes. Flip the chops and top them with mozzarella slices. Cover the grill and cook for 3-4 more minutes until the center of the chops reaches 145°F on an instant-read thermometer and the cheese is beginning to melt. 

5. Remove the chops from the heat and place the pork on the plate to rest. Top each chop with a slice of tomato and season to taste. Drizzle the balsamic glaze and sprinkle the basil on top to serve.

Friday: Philly Cheesesteak Sandwich

Thank you Eat This, Not That for the recipe!

Ingredients

• 2 Tbsp plain Greek yogurt

• 2 Tbsp mayonnaise

• ¼ cup crumbled blue cheese

• 16 oz. skirt or flank steak 

• Salt and pepper to taste

• 2 cups arugula 

• 2 tomatoes (sliced) 

• 4 whole-wheat sandwich rolls 

• Caramelized onions (to top)

Directions

1. Combine the yogurt, mayonnaise, and blue cheese. Set aside. 

2. Heat the grill, stovetop pan, or cast-iron skillet until it’s hot. 

3. Season the steak with salt and pepper and cook for 3-4 minutes per side. Allow the steak to rest for at least 5 minutes before slicing, then slice the steak into thin strips. 

4. Divide the arugula and tomatoes among the rolls, top with the steak and caramelized onions, and drizzle each sandwich with the blue cheese mayo.

How excited are you about our cheese-themed week? Comment below if you have a theme you’d like to see us do!

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