Meals With Monet: Weekly Meal Plan #10

Okay, we’ll admit it — we tend to give in when celebrities give great meal recommendations. So many celebrities have their own blogs and recipe books and we’re here for it! For this week’s Meals With Monet, we’re making celebrity-approved dishes. From reality TV stars to musicians, this week stars some award-winning meals.

Grocery List

Monday: Jessica Alba’s Turkey Meatballs

Thank you Martha Stewart for the recipe!

Ingredients

• 2 pounds lean ground turkey

• 1 cup panko

• ¼ cup finely chopped carrots

• ¼ cup finely chopped zucchini

• ¼ cup finely chopped onion

• 2 large eggs

• 2 Tbsp Italian seasoning 

• 1 Tbsp coarse sea salt

• 2 Tbsp olive oil 

• ¾ cups chicken broth

Directions

1. In a large bowl, mix the turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until they’re well-combined. Form the ingredients into 1-inch balls. 

2. Heat the olive oil in a large skillet over medium heat and add the meatballs to cook until they’ve browned. This should take about 7 minutes. 

3. Add ½ cup of chicken broth to the skillet. Cover and reduce the heat to low. Cook until the liquid is almost completely absorbed, about 7 minutes. Add the remaining ¼ cup of broth and increase the heat to medium. Cook uncovered until the liquid is absorbed. 

4. Serve and enjoy!

Tuesday: Dolly Parton’s Five Layer Dinner

Thank you 12 Tomatoes for the recipe!

Ingredients

• 3 large russet potatoes (thinly sliced)

• 1 lb. lean ground beef (browned and crumbled)

• 2 large onions (sliced and rings separated)

• 2 large tomatoes (sliced or diced)

• 1 + ½ green bell peppers (diced)

• Kosher salt and freshly ground black pepper

• Olive oil as needed

Directions

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan with butter and nonstick spray. 

2. Layer the potatoes in the bottom of the baking dish and drizzle them with olive oil. Top with ground beef, onions, tomatoes, then the bell peppers. Season everything with salt and pepper between each layer. 

3. Cover tightly with tin foil and bake for 2 hours!

Wednesday: Antoni Porowski’s Lazy Pierogi with Wild Mushrooms

Thank you Pure Wow for the recipe!

Ingredients 

Pierogi:

• 12 oz. whole milk ricotta or farmer’s cheese (room temperature)

• 2 large eggs 

• ¾ tsp kosher salt

• 1 Tbsp unsalted butter (melted and cooled)

• 1 + ¾ cups all-purpose flour 

Vegetables:

• 5 Tbsp unsalted butter

• 5 cups thinly sliced cabbage

• ¼ tsp kosher salt

• 1 lb. shiitake or mixed wild mushrooms (stemmed and halved or quartered)

• ¾ cups coarsely chopped pitted prunes

• 3 Tbsp finely chopped fresh dill 

• 3 Tbsp coarsely chopped fresh flat-leaf parsley 

• Freshly ground black pepper

Directions 

1. Bring a large, wide pot of well-salted water to a boil. In a large bowl, whisk together the cheese, eggs, salt, and butter. Add the flour and stir to form a sticky dough.

2. On a floured surface, roll about a quarter of dough into a 1-inch-thick rope, then cut the rope diagonally into 1-inch pieces. Repeat with the remaining dough. 

3. Cook the dumplings in 2 batches in the boiling water until they rise to the surface, then cook for 1 more minute. Using a slotted spoon, transfer the pierogi to a bowl. 

4. In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add the cabbage and salt to cook, stirring occasionally until the cabbage has wilted, about 5-7 minutes. 

5. Add the mushrooms and cook, stirring occasionally until they are tender, about 6-8 minutes. Stir in the prunes and cook for 1 more minute. 

6. Add the pierogi, dill, parsley, and remaining 1 tablespoon of butter. Toss to coat the dumplings. Heat to warm through for about 1 minute and adjust the seasoning to taste. 

7. Spoon the pierogi into the bowls and top with more dill and parsley. 

Thursday: Matt Damon’s Saffron Risotto with Steamed Asparagus

Thank you People for the recipe!

Ingredients 

• 4 cups chicken broth

• 1 bunch asparagus (trimmed)

• 1 Tbsp olive oil

• 1 medium onion

• 1 cup arborio rice

• ½ cup white wine

• 1 large pinch good quality saffron

• ⅛ cup Italian parsley

• Shaved Parmesan for garnish

Directions

1. Heat the stock to a slow boil in a saucepan. 

2. In another large saucepan, blanch the asparagus and set it aside to keep it warm. 

3. In a large sauté pan, heat the oil, add the onion, and cook it until it’s translucent. Add the arborio, wine, and saffron. Stir it until the wine is absorbed. Add the hot stock in one ladle at a time, stirring constantly until the risotto is tender and creamy and all the liquid is absorbed. 

4. Arrange the risotto evenly on a plate. Top everything with steamed asparagus in a pinwheel fashion and sprinkle it with chopped parsley and shaved Parmesan.

Friday: Chrissy Teigen’s Beef Skewers with Tahini Sauce

Thank you Parade for the recipe!

Ingredients

Steak Marinade:

• ½ cup pineapple or papaya juice

• ¼ cup olive oil

• 2 Tbsp soy sauce 

• 1 Tbsp red wine vinegar

• 4 cloves garlic (minced)

• 1 tsp dried oregano

• ½ tsp freshly ground black pepper

• 1 + ½ lb. sirloin steak (cut into 1 + ½ inch cubes)

Tahini Sauce:

• ½ cup pure tahini paste

• 2 garlic cloves (very finely minced)

• 6 Tbsp water 

• ¼ cup fresh lemon juice 

Skewers:

• 12 small baby potatoes

• 12 large cherry tomatoes

• 1 medium red onion (cut into thick chunks)

Directions 

1. Combine the pineapple juice, oil, soy sauce, vinegar, garlic, oregano, and pepper in a glass container or a zip-lock bag. Add the meat and coat it in the mixture. Cover or seal the bag and marinate in the refrigerator for 2-12 hours. 

2. Whisk the tahini, garlic, water, lemon juice, salt, and pepper in a bowl. If it’s too thick, stir in additional water 1 teaspoon at a time until it’s the consistency of a thick salad dressing. Whisk in the parsley and set aside.

3. If you’re using wooden skewers, soak 12 of them for 30 minutes before grilling (or use 12 metal skewers). Place the potatoes in a microwave-safe bowl and add ½ inch of water, cover, and microwave until they’re par-cooked, 8-9 minutes. Uncover, cool slightly, and drain. Combine the potatoes, tomatoes, and onions in a bowl. Add 1 tablespoon of oil and season generously with salt and pepper. 

4. Preheat a grill or a grill pan to medium-high heat. Thread the meat, tomatoes, potatoes, and onions on the skewers and grill until the meat is cooked through and the vegetables are tender. This should take 4-5 minutes per side. Put the pitas on the grill for a minute to warm them up. Serve the skewers and the pita along with the tahini sauce.

We’re so excited for this star-studded Monet meal plan! How about you? What theme do you want to see next? Comment below!

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