Meals With Monet: Weekly Meal Plan #15

Let’s face it: Thanksgiving is over, the leftovers have been eaten, and some of us are out of ideas. Thankfully, Monet will never be out of ideas and Weekly Meal Plan 15 is here for you! I understand how difficult it can be to constantly have to think of new ideas for dinner (trust me, I’m a frozen food gal), so we decided to go the easy route this week and copy the tried and true!

We did something similar with Meals With Monet 5 when we recreated fast food, but today, we’re going a little classier. Today, we’re recreating our favorite restaurant dinners! That’s right, no fast food here — only servers, white tablecloths, and don’t forget the excellent service!

Grocery List

Monday: PF Chang’s Chicken Lettuce Wraps

Thank you Damn Delicious for the recipe!

Ingredients

• 1 Tbsp olive oil 

• 1 lb. ground chicken

• 2 garlic cloves (minced)

• 1 onion (diced)

• ¼ cup hoisin sauce

• 1 Tbsp rice wine vinegar

• 1 Tbsp freshly grated ginger

• 1 Tbsp Sriracha (optional) 

• 1 can whole water chestnuts (drained and diced)

• 2 green onions (thinly sliced)

• Kosher salt and freshly ground black pepper (to taste)

• 1 head butter lettuce

Directions

1. Heat the olive oil in a saucepan over medium-high heat. Add the ground chicken and cook it until browned for about 3-5 minutes, making sure to crumble the chicken as it cooks. Drain the excess fat. 

2. Stir in the garlic, onion, hoisin sauce, rice wine vinegar, ginger, and Sriracha until the onions have become translucent — about 1-2 minutes. 

3. Stir in the chestnuts and green onions until they’re tender, about 1-2 minutes. Season with salt and pepper to taste. 

4. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf taco-style.

Tuesday: Olive Garden Zuppa Toscana Soup

Thank you Mom on Timeout for the recipe!

Ingredients

• 16 oz. spicy Italian sausage

• 8 slices of bacon

• ½ large onion (diced)

• 2-3 cloves of garlic (minced)

• 28 oz. low-sodium chicken broth

• 3 cups water

• 5 medium russet potatoes (thinly sliced)

• 1 tsp crushed red pepper flakes

• Salt and pepper 

• 4 cups chopped kale 

• 1 cup heavy whipping cream 

• Parmesan cheese (for topping)

Directions

1. Brown the sausage in a large pot or a dutch oven. Remove the sausage with a slotted spoon and set it aside. 

2. Cut the bacon into small pieces and add it to the pot to cook until it’s crispy. Stir in the chopped onion and cook for 5-6 minutes, or until the onion is translucent. 

3. Stir in the minced garlic and cook for 1 minute, stirring frequently. Add the chicken broth and water to the pot. Finally, add the crushed red pepper flakes, salt, and pepper if desired. Add the thinly sliced potatoes and the cooked sausage to the pot and bring the mixture to a simmer over medium heat. 

4. Continue cooking until the potatoes are tender — about 10 minutes. 

5. Add the kale to the soup and simmer for an additional 5-10 minutes, stirring occasionally. Stir in the heavy cream and let it heat through. 

6. Ladle the soup into bowls and serve with Parmesan cheese!

Wednesday: Red Lobster’s Shrimp Scampi

Thank you Taste of Home for the recipe!

Ingredients

• 3-4 cloves of garlic (minced)

• ¼ cup butter (cubed)

• ¼ cup olive oil 

• 1 lb. uncooked shrimp (peeled and deveined)

• ¼ cup lemon juice 

• ½ tsp pepper

• ¼ tsp dried oregano 

• ½ cup grated Parmesan cheese

• ¼ cup dry breadcrumbs 

• ¼ cup minced fresh parsley

• Hot cooked angel hair pasta

Directions

1. In a large, 10-inch ovenproof skillet, sauté the garlic in butter and oil until it’s fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook and stir until the shrimp turn pink. Sprinkle it with cheese, breadcrumbs, and parsley. 

2. Broil 6 inches from the heat for 2-3 minutes, or until the topping is golden brown. Serve with pasta.

Thursday: Wingstop Garlic Parmesan Wings

Thank you Copy Kat for the recipe!

Ingredients

• 2 lbs. Chicken wings

• 2 cups all-purpose flour 

• 2 tsp seasoned salt 

• ½ tsp cayenne pepper

• ½ tsp ground black pepper

• ¼ cup butter

• 2 tsp garlic powder

• 2 Tbsp Parmesan cheese

• Parsley for garnish (if desired)

Directions

1. Preheat the oven to 350°F. Blend the all-purpose flour, seasoned salt, cayenne pepper, and ground black pepper. 

2. Cut the wings and dredge them in the flour mixture. 

3. Heat the oil to 350° using either a deep fryer or a large heavy pot. Deep fry the wings for about 5-7 minutes and then drain them on a wire rack. Depending upon the size of your pot, fry 5-6 wings at a time. Be sure to stir the wings once during their cooking time and make sure that the wings cook evenly. 

4. Cook the wings until they just begin to brown. Bake the wings for about 15 minutes, or until the chicken is cooked through. 

5. Prepare the sauce by melting the butter and garlic powder in a small pan. When the wings have finished cooking in the oven, place them in the large bowl. Stir half of the Parmesan cheese into a large bowl. Stir in half the Parmesan cheese into the melted butter and pour the melted garlic butter over the wings. Toss until the wings are well coated and serve by sprinkling the remaining Parmesan.

Friday: California Kitchen’s Barbequed Chicken Pizzas

Thank you Taste of Home for the recipe!

Ingredients

• 2 boneless skinless chicken breast halves

• ¼ tsp pepper

• 1 tube refrigerated pizza crust

• 2 tsp olive oil 

• 2 cups shredded Gouda cheese

• 1 small red onion (halved and thinly sliced)

• ¼ cup minced fresh cilantro

Directions

1. Sprinkle the chicken with pepper and place it on an oiled grill rack over medium heat. Grill, covered until a thermometer reads 165°. This should take 5-7 minutes per side, basting frequently with ½ cup of barbeque sauce during the last 4 minutes. Cool slightly and cut into cubes. 

2. Divide the dough in half. On a well-greased large sheet of heavy-duty foil, press each portion of dough into a 10×8-inch rectangle and brush it lightly with oil. Invert the dough onto the grill rack and peel off the foil. Grill, covered, over medium heat until the bottom is lightly browned, 1-2 minutes. 

3. Remove from the grill and spread the grilled sides with remaining BBQ sauce. Top with cheese, chicken, and onion. Grill, covered, until the bottom is lightly browned and the cheese is melted — 2-3 minutes. Sprinkle with cilantro and serve!

Who needs restaurants when you have this meal plan? What recipe are you most excited to make? Comment below!

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