Meals With Monet: Weekly Meal Plan #12

Another cozy meal plan? Yes, please! I think we are officially in the cozy season, so it’s officially time for Monet meal plan 12 to serve up the comfy, cozy, warm food! Is anyone complaining? I’m certainly not!

I love a chance to cuddle up at night with a steaming serving of something yummy. Let’s dive in.

Grocery List

Monday: Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

Thank you Half Baked Harvest for the recipe!

Ingredients

Soup: 

• 2-3 lbs. pork shoulder roast (or butt)

• 4 cups low sodium chicken broth

• ¼ – ½ cup + 2-4 Tbsp low sodium soy sauce

• ¼ cup + 2-4 Tbsp rice vinegar 

• 2 Tbsp fish sauce (optional)

• 2 Tbsp Thai red curry paste

• 1 Tbsp fresh ginger 

• 1 Tbsp sambal oelek chili paste

• Juice from 1 lime

• 1 Tbsp Chinese five spice

• 1 tsp black pepper

• 2 Tbsp sesame oil 

• ¼ cup + 1 Tbsp brown sugar

• 2 cups wild mushrooms (left whole)

• 4 packs Ramen noodles

• 4 soft boiled or fried eggs

• Chopped carrots, sliced jalapeños, cilantro, and green onions (for serving)

Curry Roasted Acorn Squash:

• 1 medium acorn squash (seeded and diced)

• 2 Tbsp coconut oil (melted)

• 1 Tbsp curry powder

• 1 Tbsp white miso paste

• 1 Tbsp brown sugar

• Pepper (to taste)

Directions

1. Add the pork to the bowl of a crockpot. Pour the chicken broth, ¼ – ½ cup soy sauce, ¼ cup rice vinegar, and fish sauce over the pork. Add the Thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five-spice powder, black pepper, and 1 tablespoon of brown sugar. Cover the crockpot and cook on low for 7-8 hours or high for 4-6 hours. 

2. About 40 minutes before you’re ready to eat, roast the squash. Preheat the oven to 400°F. 

3. In a small bowl, mix the melted coconut oil, curry powder, miso, brown sugar, and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well and bake for 30-40 minutes, tossing a couple of times during the cooking. You want to squash to be lightly browned and crisp.

4. Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and turn the heat up to high. Lightly shred the pork with two forks or your hands. 

5. Heat a large skillet over medium heat. Add the sesame oil and once hot, add enough pork to cover just the surface of your skillet. Do not over-crowd the skillet. Sprinkle a little brown sugar over the pork and add 2 tablespoons of soy sauce and 2 tablespoons of rice vinegar and toss. Allow the pork to caramelize for about 2 minutes. Stir for another 3-5 minutes. Remove the pork from the skillet and repeat for the remaining pork. 

6. Add the Ramen noodles to the crockpot and allow them to cook for 5 minutes. 

7. Once the noodles are cooked, stir in half of the pork. Ladle the soup into bowls and top with extra caramelized pork, curry roasted acorn squash, and an egg. Season the egg with salt and pepper, add the carrots, jalapeños, green onions, and cilantro if desired!

Tuesday: Shrimp Risotto

Thank you Platings + Pairings for the recipe!

Ingredients

• 3-4 cups chicken broth

• 2 Tbsp olive oil 

• 1 cup Arborio rice

• 1 cup dry white wine 

• 1 lb. shrimp

• 2 Tbsp butter

• 1 Tbsp Worcestershire sauce

• 3 garlic cloves (minced)

• 2 shallots (finely chopped)

• Salt and pepper (to taste)

• 3 green onions (thinly sliced)

Directions

1. Heat the chicken broth to a simmer in the saucepan. 

2. In a large stockpot or dutch oven heat the olive oil over medium-high heat. Sauté the shallots for a couple of minutes, then add in the rice and sauté until it’s lightly toasted. Pour in the white wine and stir until it evaporates. 

3. Add a ladle of the heated chicken stock to your rice and stir until it’s evaporated. Repeat this process until the rice is done. This will take roughly 20 minutes and the rice should still have a nice bite to it, but not be fully cooked yet. 

4. Meanwhile, melt the butter in a large sauté pan over medium-high heat. Add the garlic and heat until it’s fragrant. This should take about 1 minute. Add the shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked. 

5. When the shrimp have cooked, chop them up into pieces and stir into your cooked risotto.

6. Top the bowls of risotto with green onions and serve!

Wednesday: Sweet Potato Chowder

Thank you How Sweet Eats for the recipe!

Ingredients 

• 4 oz. pancetta (diced)

• 1 Tbsp unsalted butter

• 1 sweet onion (diced)

• 3 garlic cloves (minced)

• ½ tsp salt 

• ½ tsp pepper

• ¼ tsp ground sage

• ¼ tsp freshly ground nutmeg

• ½ cup chopped carrots

• 3 cups chopped sweet potato

• 5 cups low sodium chicken stock

• ⅓ cup cream 

• 2 cups chopped Tuscan kale

• 3 Tbsp roasted salted pepitas (for topping)

Directions

1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally until the fat is rendered and the pancetta is crisp — about 6-8 minutes. Remove the pancetta with a slotted spoon and palace it on a paper towel-lined plate to remove any excess grease. 

2. Keep the pot on medium-low heat and add the butter. Stir in the onion, garlic, salt, pepper, and sage. Stir in the fresh nutmeg and cook, stirring occasionally until the onions have softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine. 

3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10-15 minutes or until the sweet potato cubes have softened. Stir in the cream and taste the soup and season with additional salt and pepper, as needed. 

4. Stir in the kale a few minutes before serving.

5. Serve with pancetta and pepitas on top!

Thursday: Creamy White Lasagna Soup

Thank you Half Baked Harvest for the recipe!

Ingredients

• 2 Tbsp salted butter

• 2 Tbsp all-purpose flour

• 1 yellow onion (chopped)

• 2 cups mushrooms (sliced)

• 2-4 garlic cloves (minced and grated)

• 2 Tbsp fresh thyme leaves

• 1 Tbsp fresh basil

• 2 tsp dried oregano 

• Red pepper flakes 

• Kosher salt and black pepper

• 6 cups low sodium chicken broth

• ¾ lbs. Boneless, skinless chicken breasts

• 8 lasagna noodles broken into pieces

• 4-6 cups baby spinach (roughly chopped)

• 1 cup canned coconut milk, heavy cream, or whole milk

• 1 cup shredded provolone cheese

• ½ cup grated Parmesan 

• 2 oz. prosciutto (torn)

Directions

1. Set your crockpot to high. Melt the butter and flour together and cook for 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic. Stir to combine, then stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper. 

2. Cover and cook on low for 6-8 hours or on high for 4-5. Shred the chicken. 

3. During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, and cream. Let it cook on high until the noodles are soft or cook the noodles in boiling water, then stir them into the soup. 

4. Stir in the cheese until it’s melted. If the soup is too thick, add additional broth or water. 

5. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the prosciutto in a single layer and bake for 10-15 minutes, or until the prosciutto is crisp. 

6. Serve the soup topped with the prosciutto. 

Friday: Vegan Kimchi Jjigae

Thank you Popsugar for the recipe!

Ingredients

Stock:

• 2 cups water

• 3 shiitake mushrooms 

• ¼ sheet dried kelp

• 1 green onion root

• 3 cloves garlic

Base:

• 1 cup kimchi

• ½ cup kimchi juice

• 1 green onion stalk

• 1 tsp sugar

• ½ Tbsp soy sauce

• 1 Tbsp sesame seed oil 

• 1 Tbsp gochujang (Korean red pepper paste)

Toppings:

• ¼ block firm tofu

• 3 vegan dumplings

• 1 Tbsp green onions

• 1 Tbsp sesame seeds

• Sliced shiitake mushrooms 

Directions 

1. In a small pot, add 3 garlic cloves, 3 shiitake mushrooms, ¼ sheet dried kelp, and 1 green onion root to 2 cups of water. Put the lid on the pot and bring the mixture to a boil, reduce heat to a simmer, and let it sit for 10 minutes. 

2. After 10 minutes, remove the dried kelp and allow the stock to boil for another 20 minutes. Remember to keep the lid on to let the stock reduce to 1 cup. 

3. As the stock is boiling, add 1 tablespoon of sesame seed oil to another pot over medium heat. 

4. Mince 1 green onion stalk and put the white base in the hot oil and stir-fry to make green onion oil. Save the remaining green onion for garnish. After a minute, once the green onion becomes fragrant, add 1 cup chopped kimchi and stir-fry for 2-5 minutes. Add the gochujang, sugar, and soy sauce. Allow the kimchi to absorb the sauce and spices for a minute. Make sure to stir frequently. 

5. After 1 minute, add the kimchi juice and stick and allow it to simmer for 10 minutes. As it finishes simmering, add the firm tofu, dumplings, green onions, and sesame seeds. 

6. Serve alongside a bowl of fluffy rice!

We’re so excited to serve you our 12th Monet meal plan, with cozy, piping hot recipes! What theme would you like to see next? Comment below!

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