Meals With Monet: Weekly Meal Plan #46

We’re all about taking the heat off of you this summer while you plan your meals. For this entire meal plan, you won’t even need your oven. We’re talking no heat, no baking, no hassle. So keep the heat outside and keep cool inside all week long!

Grocery List

Monday: Rainbow Raw-Maine Taco Boats

Thank you Minimalist Baker for the recipe!

Ingredients

• 1 head Romaine lettuce

Filling:

• ½ cup hummus

• 1 cup halved cherry tomatoes 

• ½ cup alfalfa sprouts

• 1 cup finely shredded carrots

• ¾ cup thinly sliced red cabbage

• 1 medium ripe avocado (cubed)

• 1 Tbsp hemp seeds

Sauce:

• ½ cup tahini 

• 2 Tbsp lemon juice

• 1 Tbsp maple syrup 

• 1 pinch sea salt 

• Water

Directions

1. Prepare the sauce by adding the tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisk to combine. Once it’s combined, add the water, one tablespoon at a time, until a pourable dressing forms. Taste and adjust the flavor as needed. Transfer the dressing to a serving vessel and set it aside. 

2. Arrange the lettuce boats on a serving platter. Begin with 1-2 tablespoons of hummus then top with the rest of the ingredients. 

3. Either drizzle the tahini sauce on top or serve it on the side.

Tuesday: Ginger Scallion Chicken Wraps

Thank you What’s Gaby Cooking for the recipe!

Ingredients

• ½ head napa cabbage (shredded)

• ½ head purple cabbage (shredded)

• 1 yellow bell pepper (cut into matchsticks)

• 1 red bell pepper (cut into matchsticks)

• ½ English cucumber (cut into matchsticks)

• 6 oz. shiitake mushrooms (sliced)

• 2 Tbsp vegetable oil 

• 2 cooked chicken breasts (shredded)

• 4 large spinach tortilla wraps

Ginger Scallion Sauce:

• 1 bunch scallions 

• 1 3-inch piece ginger

• 4 garlic cloves (minced)

• 4 tsp toasted sesame oil 

• 8 Tbsp soy sauce

• 4 Tbsp rice vinegar 

• ⅓ cup vegetable oil 

• 1 tsp red pepper flakes

Directions

1. In a large bowl, combine the cabbages, bell peppers, and cucumber. 

2. In a medium skillet, sauté the mushrooms in the oil until they’re golden brown. Then remove them from the heat and add them to the cabbage mixture along with the shredded chicken breasts. 

3. Combine the ingredients for the ginger scallion sauce in a bowl. Put half of the sauce aside to use for dipping and combine the rest with the cabbage mixture. Toss to combine. 

4. Arrange 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap them up to seal.

Wednesday: Watermelon Poke Bowls

Thank you Pure Wow for the recipe!

Ingredients

Dressing:

• 2 Tbsp soy sauce

• 2 Tbsp rice vinegar 

• 1 Tbsp peanut oil 

• 1 Tbsp sesame oil 

• 1 Tbsp minced ginger

• Juice from 1 lime 

• 1 tsp sriracha 

• 1 Tbsp sesame seeds

Bowls:

• 6 cups cubed watermelon

• 1 bunch scallions (thinly sliced)

• ½ European cucumber (halved and thinly sliced)

• 1 avocado (thinly sliced)

• ¼ cup pickled ginger

• ½ cup peanuts

• 1 cup microgreens 

• 2 Tbsp sesame seeds

Directions

1. In a small bowl, whisk the soy sauce with the rice vinegar to combine. Gradually add the peanut oil and sesame oil, whisking well to combine. Stir in the ginger, lime juice, sriracha, and sesame seeds. 

2. Divide the watermelon, scallions, cucumber, avocado, and ginger among the four bowls. Garnish each with 2 tablespoons of peanuts, ¼ cup of microgreens, and ½ tablespoon of sesame seeds. 

3. Pour the dressing into the bowls and serve immediately.

Thursday: Vegetarian Summer Taco Salad

Thank you Oh My Veggies for the recipe!

Ingredients

• 4 cups Romaine lettuce

• 1 can red beans (rinsed)

• 1 cup corn grain 

• 1 cup cherry tomatoes 

• 1 carrot (grated)

• 1 cup mushrooms (sliced)

• 1 cup cheese (grated)

• ½ cup sour cream 

• 1 cup salsa

• Salt and pepper

• Fresh coriander

Directions

1. Place the chopped Romaine lettuce in a bowl and top it with red beans, corn, tomatoes, carrot, mushroom, and cheese. Serve with sour cream and salsa and top with fresh coriander.

Friday: 15-Minute Gazpacho with Cucumber, Red Pepper, and Basil

Thank you Pure Wow for the recipe!

Ingredients

• 2 + ½ lbs. tomatoes (diced)

• 1 red bell pepper (diced)

• 1 European cucumber (peeled and diced)

• 1 garlic clove 

• 1 red onion (minced and divided)

• 4 Tbsp chopped basil 

• Salt and pepper

• 2 cups chopped cherry tomatoes

• 2 Tbsp extra-virgin olive oil

Directions

1. Combine the tomatoes, red bell pepper, cucumber, garlic, half of the red onion, and half the basil in a blender or the bowl of a food processor. Puree the mixture until it’s smooth. 

2. Season the gazpacho with salt and pepper to taste and blend to combine. 

3. Ladle the gazpacho into the bowls and garnish with the remaining onion, basil, and cherry tomatoes. Add a small drizzle of olive oil and serve immediately.

How excited are you about our no-bake dinner recipes? Comment any meals you’d like to see below!

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