Meals With Monet: Weekly Meal Plan #24

Welcome to this week’s meal plan! This week, we’re going easy and breezy. This week’s meal plan is all about easy-to-make recipes that are delicious, unique, and buzzed about. We want to give you the best without making you work for it, because who really wants to spend four hours cooking dinner? Not us. Here are the recipes!

Grocery List

Monday: Extra Creamy Lobster Mac and Cheese

Thank you Spend with Pennies for the recipe!

Ingredients

• 8 oz. lobster meat (cooked and chopped) 

• 16 oz. dry pasta

• ⅓ cup butter

• ⅓ cup flour 

• 1 tsp onion powder

• ½ tsp dry mustard powder

• ½ tsp salt 

• ¼ tsp Old Bay seasoning 

• ¼ tsp black pepper

• 2 + ¾ cups milk 

• ½ cup light cream

• 2 cups sharp cheddar (shredded)

• 1 + ¼ Gruyére cheese (shredded)

• ½ cup fresh parmesan cheese (shredded)

Topping: 

• ½ cup bread crumbs 

• 2 Tbsp butter (melted)

• 2 Tbsp parmesan cheese (grated)

• 1 tsp parsley

Directions

1. Preheat the oven to 400°F and grease a 9×13” pan. 

2. Combine the topping ingredients in a small bowl and set aside. 

3. Cook the pasta al dente. Drain and run it under cold water and set it aside. 

4. While the pasta is cooking, melt the butter over medium heat in a saucepan. Stir in the flour and seasoning and cook for 2 minutes. Combine the milk and cream and add it to the flour mixture a little bit at a time, whisking after each addition. 

5. Once all the liquid is added, bring the mixture to a boil and reduce the heat to a simmer for 1-2 minutes, or until it’s thickened. 

6. Remove the mixture from the heat and stir in the cheese, whisking until the sauce is smooth and melted. 

7. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread it into the prepared pan. 

8. Add the remaining lobster meat on top and sprinkle with the topping mixture. Bake for 20-25 minutes, or until it’s bubbly and the topping is browned.

Tuesday: Cheeseburger Salad with Special Sauce

Thank you Platings + Pairings for the recipe!

Ingredients

Dressing:

• ⅓ cup light mayonnaise

• 2 Tbsp Dijon mustard

• 2 Tbsp pickle relish

• 1 Tbsp olive oil 

• 2 Tbsp ketchup 

• 2 Tbsp red wine vinegar 

• 1 tsp garlic powder 

• 1 tsp paprika

• Salt and pepper

Salad: 

• 4 burger patties

• 4 slices sharp cheddar cheese

• 3 Romaine hearts (chopped)

• 1 pint cherry tomatoes (halved)

• ½ red onion (thinly sliced)

• Pickle slices

Directions

1. Combine the dressing ingredients in a small bowl and whisk to combine. 

2. Preheat the grill or a skillet over medium-high heat. Cook the burgers until they’re no longer pink, about 5 minutes on each side. Melt the cheddar slices on the burgers. 

3. Evenly divide the lettuce between four plates. Top with tomatoes, onions, and pickles. Slice the burger patties and place them on top of each salad. Drizzle with dressing and enjoy.

Wednesday: Charcuterie-Board Flatbread

Thank you Pure Wow for the recipe!

Ingredients

• 2 flatbreads (toasted)

• 3 oz. prosciutto 

• 1 crisp-tart apple (thinly sliced)

• 2 4-oz. balls burrata

• Chopped almonds (for topping)

• Fresh basil (for topping) 

• Honey (to garnish)

Directions

1. Arrange the flatbread on a cutting board or cheese board. Layer with prosciutto and apple slices. 

2. Tear the burrata into small pieces and divide among the flatbreads. Garnish with chopped almonds, basil, and honey. Slice before serving.

Thursday: Keto Ahi Poke Bowl

Thank you Wholesome Yum for the recipe!

Ingredients

Ahi Tuna:

• ¼ cup coconut aminos 

• 2 tsp lime juice

•  2 tsp sesame oil 

• 1 lb. sushi-grade tuna

Cauliflower Rice:

• 12 oz. cauliflower rice 

• 2 Tbsp avocado oil

• ½ tsp sea salt 

• ¼ tsp black pepper

Poke Bowls:

• 1 medium avocado (sliced thinly)

• 1 cup cucumbers (sliced thinly)

• 1 cup radishes (sliced thinly) 

• ¼ cup spicy mayo 

• Green onions 

• Sesame seeds

Directions

1. In a medium bowl, whisk the coconut aminos, lime juice, and sesame oil together. Add the tuna and toss to coat. Cover and refrigerate while you prepare the other ingredients. 

2. Cook the cauliflower rice according to the instructions.

3. Arrange four bowls with ¾ cups of cauliflower rice. Top with ¼ cup of cucumbers, ¼ cup of radishes, ¼ avocado, and ½ cup of tuna. 

4. Squeeze the spicy mayo in a zig-zag pattern over the bowls. Garnish with green onions and sesame seeds.

Friday: Chicken Caesar Wraps

Thank you Tastes Better From Scratch for the recipe!

Ingredients

• 2 cups cooked chicken (chopped) 

• 3 cups Romaine lettuce (chopped)

• ⅔ cup cherry tomatoes (halved)

• ¼ cup finely grated Parmesan cheese 

• ½ cup croutons

• ½ cup Caesar dressing 

• Freshly ground black pepper

• 5 large flour tortillas

Directions

1. Toss all the ingredients, except the tortillas, together in a mixing bowl.

2. Place a large spoonful of the mixture in a line along the edge of the tortilla. 

3. Roll the tortilla up tightly, like a burrito.

Okay, we’re so excited to make all of these and they hardly take any time! What recipe are you most excited about? Comment below!

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