Meals With Monet: Weekly Meal Plan #2

Another week, another meal plan! This week we have a ton of delicious food planned for you, with a focus on seafood to bring the ocean to you! No matter what you’re craving this week, we have something everyone in your family will love.

Grocery List

Monday: Green Curry Salmon

Thanks to The Modern Proper for this recipe!

Ingredients

• 4 salmon fillets (skin removed)

• ½ tsp of salt

• ½ tsp of freshly ground pepper

• 1 can of unsweetened coconut milk

• 1 Tbsp of green curry paste

• 1 Tbsp of fresh lime juice

• 1 tsp of freshly grated ginger

• 1 Tbsp of fish sauce

• 2 tsp of brown sugar

• 1 small sweet onion (thinly sliced)

• 1 red bell pepper (cored and thinly sliced)

• 1 green bell pepper (cored and thinly sliced)

• 3-4 green onions 

• Fresh cilantro

Directions

1. Preheat the oven to 375°F. 

2. Season the salmon with salt and pepper and set aside. 

3. Whisk the curry paste and coconut milk in an ovenproof skillet over medium heat. Add the lime juice, ginger, fish sauce, brown sugar, onions, and peppers. Let the mixture simmer for 5 minutes, stirring occasionally. 

4. Set the prepared salmon into the curry mixture and transfer the pan to the oven. Let the salmon cook for 10-12 minutes. 

5. Serve over cauliflower rice and top with cilantro and green onions.

Tuesday: Coconut Lime Chicken

Thanks to The Whole Cook for this recipe!

Ingredients

• 4 chicken breasts

• 2 Tbsp of coconut oil

• ¼ cup of canned coconut milk

• 1 Tbsp of garlic (minced)

• ½ tsp of salt

• ½ tsp of pepper

• ⅛ cup of fresh cilantro

Directions

1. Heat the coconut oil in a large skillet over medium-high heat. 

2. Slice your chicken breasts horizontally and add them to a hot pan. Season them with salt and pepper and sauté them until each side has some browning and the chicken is cooked through — about 3-4 minutes per side. 

3. Remove the chicken from the skillet and set it on a plate. Lower the heat to medium and add the chicken stock, lime juice, coconut milk, minced garlic, salt, and pepper to the skillet. You should have some leftover coconut milk in the can. Set it aside until the end. 

4. Stir the sauce and add the chicken breasts back to the skillet. Cover the pan and let it simmer on medium low for 5 minutes. 

5. Right before serving, use a spoon to scrape the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle with fresh cilantro and serve!

Wednesday: Salmon Pasta with Homemade Pesto

Thanks to The Modern Proper for this recipe!

Ingredients

• 1 salmon fillet

• 1 lb of Orecchiette or any pasta

• ½ lb of green beans (cut into 2 inch pieces)

• 1 cup of pesto

• 1 Tbsp of lemon zest

• ½ cup of fresh parmesan cheese (grated)

Directions

1. Roast the salmon on a baking sheet at 375°F for 10 minutes. 

2. Bring a large pot of salted water to a boil and cook the pasta according to the package. When the pasta has about one minute left to cook, add the green beans to the pot. 

3. Drain the blanched green beans and pasta and toss them with pesto, lemon zest, and salmon broken into pieces. 

4. Sprinkle the pasta with parmesan cheese and serve.

Thursday: Spicy Grilled Shrimp

Thanks to Delish for this recipe!

Ingredients

• ¼ cup of extra virgin olive oil

• ¼ cup of lime juice

• 4 garlic cloves (minced)

• 3 Tbsp of honey

• 2 Tbsp of low-sodium soy sauce

• 1 Tbsp of chili garlic sauce or Sriracha 

• 2 lbs of shrimp (peeled and deveined)

• ¼ cup of freshly chopped cilantro

• Lime wedges

Directions

1. Whisk the olive oil, lime juice, garlic, honey, soy sauce, and chili sauce in a medium bowl. Reserve ¼ cup of marinade to brush the shrimp while grilling. 

2. Toss the shrimp in the marinade in a large bowl. Preheat the grill or the grill pan and thread the shrimp on the skewers. Grill the shrimp until they’re pink and opaque — about 3 minutes per side. Brush the reserved ¼ cup of marinade before and after each flip.

3. Garnish with cilantro and serve hot with lime wedges.

Friday: Ginger Kale Fried Rice

Thanks to Gimme Some Oven for this recipe!

Ingredients

• 3 Tbsp of butter (divided)

• 4 green onions (thinly sliced)

• 3 cloves of garlic (minced)

• 2 Tbsp of ginger (minced or grated)

• 4 cups of cooked and chilled rice 

• ½ cup of frozen peas

• 1 small bunch of kale (roughly chopped with the ribs and stems removed)

• ¼ cup of soy sauce

• 2 tsp of oyster sauce (optional)

• ½ tsp of toasted sesame oil

• 3 eggs (whisked)

• Freshly cracked black pepper

Directions

1. Melt 1 tablespoon of butter in a large, non-stick skillet over medium-high heat. Add in the onions and sauté for 2 minutes, stirring occasionally. Add the garlic and ginger and sauté for another minute, stirring often. 

2. Add the remaining 2 tablespoons of butter and increase the heat to high. Once the butter has melted, add the rice and spread it in an even layer. Let the rice cook for about 2 minutes or until it’s crispy on the bottom. Stir well and let it cook for another 1-2 minutes. 

3. Add in the peas, half of the reserved onions, and kale. Toss the kale with rice one handful at a time until it begins to wilt. 

4. Drizzle the soy sauce, oyster sauce, and sesame oil evenly over the rice and toss to combine. 

5. Push the rice to one side of the pan and cook the eggs on the other, stirring them frequently until they’re scrambled and cooked through. 

6. Taste the rice and season with black pepper and/or extra soy sauce as you wish.

7. Remove the dish from the heat and serve immediately. Garnish with the remaining green onions.

What recipe is your favorite? Do you have any suggestions for the next weekly meal prep? Comment below!

For More Dinner Inspiration, Check Out These Recipes:

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