Meals With Monet: Weekly Meal Plan #5

Does anyone crave fast food half as much as me? I’m always down to go through a drive-thru or order something on DoorDash. Honestly, that’s more tempting than cooking to me. But eating out every night is not always the best plan, not to mention it’s usually very unhealthy. So this week, we’re eating out without eating out…we’re making the best (healthier) fast food dinners right from our own homes!

Grocery List

Monday: Easy Orange Chicken

Thanks to Lovely Little Kitchen for this recipe!

Ingredients

• 4 tsp of freshly grated ginger

• 4 garlic cloves (minced or pressed)

• ½ tsp of red pepper flakes

• 2 Tbsp of rice wine

• The zest of one orange

• ¼ cup of freshly squeezed orange juice

• 1 Tbsp of sesame oil

• 3 Tbsp of soy sauce

• ¾ cups of granulated sugar

• ⅔ cups of white vinegar

• 2-3 Tbsp of oil 

• 1 + ½ lbs. of ground chicken

• 2 Tbsp of cornstarch 

• 1 Tbsp of butter

• 2 cups of snow peas

• Kosher salt 

• 2 cups of steamed white rice

• Fresh orange slices for garnish

Directions

1. Add the ginger, garlic, red pepper flakes, rice wine, orange zest, juice, sesame oil, soy sauce, sugar, and white vinegar to a medium bowl and whisk them all together. Set the bowl aside. 

2. In a large skillet, heat the oil over high heat. 

3. Once the pan is preheated and the oil is very hot, carefully tilt the pan so the oil coats the entire surface. Add the ground chicken and flatten it into a single layer. Let it cook on high heat without stirring for 3-5 minutes, or until the bottom layer is golden brown. Then stir the chicken and cook until the rest of it is cooked through. 

4. While the chicken is cooking, sauté the snow peas in a separate pan in butter and over medium-high heat for 3-5 minutes. Season the peas with kosher salt to taste. 

5. When the chicken is cooked, whisk the cornstarch into the orange sauce until it’s completely incorporated, then add the chicken to the pan and let boil for 2-3 minutes. 

6. Serve the orange chicken over white rice with the vegetables and garnish with orange slices and additional red pepper flakes if desired.

Tuesday: Panera Bread Broccoli Cheddar Soup

Thanks to Gimme Delicious for this recipe!

Ingredients

• 4 Tbsp of butter

• ½ a medium onion (chopped)

• 2-3 cloves of garlic (minced)

• 4 Tbsp of flour

• 2 cups of low sodium chicken stock 

• 1 tsp of kosher salt

• ½ tsp of black pepper

• ¼ tsp of paprika

• 3 cups of broccoli florets

• 1 large carrot (grated)

• 2 cups of half & half

• 8 oz of block grated cheddar cheese

Directions

1. Melt the butter in a large dutch oven or a pot over medium-high heat. Add the onion and cook for 3-4 minutes, or until softened and light gold. Add the garlic and sauté it for another minute. 

2. Add the flour and whisk for 1-2 minutes, or until the flour begins to turn golden. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the broccoli and carrots are cooked through. 

3. Stir in the half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Wednesday: Takeout-Style Kung Pao Chicken

Thanks to Serious Eats for this recipe!

Ingredients

For the Chicken:

• 1+ ½ pounds of boneless skinless chicken thighs (cut into ¾-inch chunks)

• ½ tsp of kosher salt

• ¼ tsp of ground pepper

• 1 tsp of soy sauce

• 1 tsp of Shaoxing wine 

• ½ tsp of sugar

• ½ tsp of roasted sesame oil 

• ½ tsp of cornstarch 

For the Stir-Fry:

• 1 Tbsp of soy sauce

• 1 Tbsp of Shaoxing wine

• 1 Tbsp of distilled white vinegar

• 2 Tbsp of chicken stock

• 1 Tbsp of sugar

• 1 tsp of roasted sesame oil

• 2 tsp of cornstarch

• 3 Tbsp of oil

• 1 large red bell pepper (cut into ¾-inch diced)

• 1 large green bell pepper (cut into ¾-inch diced)

• 2 stalks of celery (cut into ¾-inch diced)

• ½ cup of roasted peanuts

• 2 tsp of minced garlic

• 2 tsp of minced ginger

• 1 scallion (finely minced)

• 8 small dried red chilies

Directions

1. Combine the chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and set it aside. 

2. Combine the soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk them all together. 

3. Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Add the chicken and spread it into a single layer. Cook for about 1 minute. Continue cooking, tossing, and stirring the chicken frequently until the exterior is opaque, but the chicken is still slightly raw in the center. Transfer it to a clean bowl and set it aside. 

4. Wipe out the wok and heat the remaining 2 tablespoons of oil over high heat until it starts to smoke. Add the bell peppers and celery to cook. Stir them for about 1 minute, then add the peanuts. 

5. Push the vegetables and peanuts to one side of the wok and clear a space in the center. Add the garlic, ginger, scallions, and dried chilies and cook for about 30 seconds. Add the chicken back into the wok and toss to combine. Stir the sauce and add it to the wok. Cook until the sauce thickens and coats the ingredients and the chicken is cooked through — about 1 more minute. Serve immediately.

Thursday: Healthier Homemade Crunchwrap Supreme

Thanks to Half-Baked Harvest for this recipe!

Ingredients

Taco Meat: 

• 2 Tbsp of extra virgin olive oil 

• 1 pound of ground beef 

• 1 yellow onion (chopped)

• 2-3 tsp of chipotle chili powder

• 2 tsp of smoked paprika

• 1 + ½ tsp of ground cumin 

• 1 tsp of garlic powder

• ¼ – ½ tsp of crushed red pepper

• ½ tsp of dried oregano

• 1 tsp of kosher salt

For Assembling:

• 6 corn tortillas

• Extra virgin olive oil (for drizzling)

• ½ cup of shredded sharp cheddar cheese

• ½ cup of cubed Monterey Jack cheese

• 1 poblano or jalapeño pepper (seeded and finely chopped)

• 6 large whole wheat tortillas

• 6 mini taco-sized tortillas

• ¼ cup of plain Greek yogurt

• 2 cups of shredded remain lettuce

• 1 cup of cherry tomatoes (chopped)

• Fresh cilantro, limes, avocado, and hot sauce

Directions

1. Preheat the oven to 400°F. 

2. In a large skillet, heat the olive oil over high heat. When the oil simmers, add the ground beef and onion. Break up the meat and cook it for about 5 minutes until the beef has browned. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add in ¾ cups of water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, about 10 minutes. Then remove the skillet from the heat. 

3. Meanwhile, line the corn tortillas up on a sheet pan and rub them lightly with oil. Transfer them to the oven and bake for 6 minutes. Flip, then bake for another 4-5 minutes until they’re crisp. While they’re still warm, sprinkle them with salt and lime zest.

4. Assemble them by warming a large tortilla for 20 seconds in the microwave, then brush them all with water to dampen. Lay the tortillas flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on the top and spread the yogurt, hot sauce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal. Repeat with the remaining wraps.

5. Heat a drizzle of olive oil in a skillet, add 1 Crunchwrap and cook for 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, cilantro, or whatever you want!

Friday: Chick-fil-A Crispy Chicken Sandwich

Thanks to Tastes Better From Scratch for this recipe!

Ingredients

For Sandwich:

• 4 chicken breast halves

• ½ cup of pickle juice 

• ¼ cup of water

• ½ cup of milk

• 1 large egg

• Oil (for frying)

• 4 hamburger buns

• Pickle, lettuce, tomato, and cheese slices

For Breading: 

• 1 cup of all-purpose flour

• 3 Tbsp of powdered sugar

• ½ tsp of paprika

• 1 tsp of freshly ground black pepper

• ½ tsp of chili powder

• ½ tsp of salt ½ tsp of baking powder

• 1-2 tsp of cayenne pepper (optional for a spicy chicken sandwich)

Chick-fil-A Sauce:

• ½ cup of mayonnaise

• 1 tsp of dijon mustard

• 2 tsp of yellow mustard

• 2 tsp of barbecue sauce

• 2 Tbsp of honey

• ½ tsp of garlic powder

• ½ tsp of paprika

• 1 tsp of lemon juice

Directions

1. Combine the pickle juice and water in a ziplock bag. Add the chicken breast and marinate for 30 minutes. 

2. Make the Chick-fil-A sauce by combining all the ingredients in a bowl. Mix well and set aside. 

3. Next, in a large bowl, mix the breading ingredients together. In another bowl, mix the milk and the egg.

4. Add 2-3 cups of oil to a large saucepan and heat the oil to about 350°F. 

5. Dip the marinated chicken into the egg mixture, then coat it in the flour breading mixture. Repeat one at a time. Place the chicken in the hot oil and fry for 3-4 minutes on each side. Remove to dry. 

6. Toast the sandwich buns. Grab the sauce and smooth it on both sides of the bun. Top with lettuce, cheese, and chicken. Enjoy!

I might be saving that Chick-fil-A sandwich to have on Sunday too! What is your favorite fast-food meal? What theme should we go for next week? Comment below!

For More Weekly Meal Plans, Check Out These:

Meals With Monet: Weekly Meal Plan #4

Meals With Monet: Weekly Meal Plan #3