Meals With Monet: Weekly Meal Plan #17

It’s Friday, which means it’s my favorite day of the week! Why is it my favorite day? Because it’s a new weekly meal plan day! I honestly look forward to these so much because I love knowing what my next week will look like (at least in food)!

I know the week leading up to Christmas can get pretty hectic, so this week, we have easy and yummy meals that will be a hit for everyone in your family! So wrap those last-minute gifts (or go buy them if you’re like me) and let’s get cooking!

Grocery List

Monday: Beef and Beer Potpie

Thank you Real Simple for the recipe!

Ingredients

• 2 Tbsp extra-virgin olive oil 

• 1 lb. boneless chuck roast, fat trimmed, cut into ¾-inch pieces

• 1 tsp kosher salt 

• 1 tsp black pepper

• 6 Tbsp all-purpose flour 

• 1 + ½ cups chopped leeks 

• 1 cup chopped carrots  

• 2 Tbsp chopped fresh thyme

• ½ cup stout beer

• 2 + ½ cups beef stock 

• 1 cup chopped butternut squash 

• ½ package frozen puff pastry sheets (thawed)

• 1 large egg (lightly beaten)

• 1 Tbsp water

Directions

1. Preheat the oven to 425°F. 

2. Heat the oil in a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of flour in a medium bowl. Add the ingredients to the skillet and cook, stirring often, until the pieces are browned on all sides. This should take about 8 minutes. 

3. Add the leeks, carrots, and 1 + ½ tablespoons of thyme to the mixture. Cook until the vegetables begin to soften, about 4 minutes. Add the beer and cook for 1 minute, stirring often. Whisk together the stock and the remaining flour, add it to the skillet and bring it to a simmer, stirring frequently. Reduce the heat to medium and cook until the beef is tender and the sauce thickens about 30-35 minutes. Add the squash after 15 minutes. 

4. Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water and brush it over the pastry. Cut several slits in the center of the pastry. Bake it in the oven until it’s golden brown, about 15 minutes. Sprinkle with the remaining thyme.

Tuesday: Chipotle Braised Chicken Nachos

Thank you Half Baked Harvest for the recipe!

Ingredients

• 2 Tbsp extra-virgin olive oil

• 1 lb. boneless, skinless chicken breast 

• 2 cloves garlic (minced or grated)

• 1-2 chipotle peppers in adobo (chopped)

• 2 tsp smoked paprika

• 1 Tbsp honey

• Kosher salt 

• ½ cup hard cider (or your favorite beer)

• 1 cup red enchilada sauce

• 1 large bag of tortilla chips

• 1 cup shredded cheddar cheese

• 1 cup shredded pepper jack cheese

Avocado Salad:

• 1 avocado (diced)

• 1 jalapeño (seeded and chopped)

• Juice of 1 lime 

• ¼ cup fresh cilantro (chopped)

• Kosher salt

Directions

1. In a medium bowl, combine the chicken, 1 tablespoon of olive oil, garlic, chipotle peppers, paprika, honey, and a pinch of salt. Toss well to combine, making sure all of the chicken gets coated in seasoning. 

2. Heat the remaining olive oil in a large braiser or dutch oven over medium-high heat. When the oil shimmers, add the chicken and sear on both sides for about 2-4 minutes per side. Reduce the heat to low and pour in the beer and ½ cup of enchilada sauce. Partially cover and simmer for 15-20 minutes, or until the chicken is tender and cooked through. 

3. Shred the chicken with 2 forks and continue to cook for another 5 minutes, or until the sauce thickens around the chicken. If desired, add the remaining ¼ cup of enchilada sauce. Remove from the heat. 

4. Preheat the oven to 350°F and line a baking sheet with parchment paper. 

5. To assemble, layer the chips, chicken, and cheeses on the prepared baking sheet in an even layer, being sure not to overcrowd the pan. Transfer to the oven and bake for 10 minutes, or until the cheese is melted. 

6. Meanwhile, make the avocado salsa. In a medium bowl, combine all the ingredients. 

7. Top the nachos with the avocado salsa. Serve immediately.

Wednesday: Holiday Jewels Chopped Kale Salad with Mustard-Shallot Vinaigrette

Thank you Camille Styles for the recipe!

Ingredients

• 1 large head Tuscan kale 

• 1 head curly kale

• ½ head radicchio

• 1 pear 

• ½ cup crumbled gorgonzola

• ¼ cup pomegranate seeds

• ¼ red onion (very thinly sliced)

• ½ cup candied walnuts 

Mustard-Shallot Vinaigrette

• 1 Tbsp dijon mustard

• 2 cloves garlic (roughly chopped)

• 1 Tbsp balsamic vinegar

• 2 Tbsp honey 

• 1 shallot (peeled and roughly chopped)

• ⅓ cup extra-virgin olive oil 

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

Directions

1. Make the vinaigrette. Add everything to the blender and blend until it’s smooth. Add the salt and pepper to taste. 

2. Prepare the kale. Remove the leaves from the tough stems, then stack the leaves and cut them into ribbons. Add them to a very large salad bowl and drizzle with a little extra-virgin olive oil and a pinch of kosher salt. Use your hands to massage the kale for about a minute until the kale has reduced in size and is bright green and glossy. 

3. Add the other ingredients to a bowl, reserving a bit of each for toppings at the end. 

4. Pour over half the vinaigrette and mix everything well. Top with the reserved ingredients and drizzle a little extra dressing over the top and sprinkle with salt and pepper. Serve immediately or place it in the fridge for up to 6 hours.

Thursday: Stir-Fried Beef and Asparagus with Flat Rice Noodles

Thank you Pure Wow for the recipe!

Ingredients

Beef Marinade:

• 1 garlic clove (minded)

• 1 Tbsp oyster sauce 

• 1 Tbsp soy sauce 

• 1 tsp pure maple syrup

• Freshly ground black pepper (to taste)

• 7 oz. ribeye, sirloin, or rump steak (cut into ½ inch thick slices)

Noodles:

• 6 oz. fresh or dry wide rice noodles 

• 2 Tbsp vegetable oil 

• 1 onion (sliced ¾ inch thick)

• 7 oz. asparagus (sliced lengthwise into 4-inch pieces)

• ½ cup of water or broth

• 2 Tbsp oyster sauce

• 2 Tbsp soy sauce 

• 3 + ½ oz. bean sprouts

Directions

1. In a medium bowl, combine the garlic, oyster sauce, soy sauce, maple syrup, and black pepper. Add the beef and marinate for 20 minutes. 

2. Cook the noodles according to the package instructions. 

3. Heat a large skillet or wok over high heat until it’s very hot. Add 1 tablespoon of vegetable oil and half the onion. Stir-fry for about 1 minute. Add the steak and let it sit for about 30 seconds before shaking and stirring it, searing both sides. Add the asparagus, 1 tablespoon of oyster sauce, and a splash of water or broth. Stir-fry for about 2 minutes, or until the steak is cooked as you like it. Remove the mixture from the heat and transfer it to a plate to rest. 

4. Heat the same skillet over high heat with 1 tablespoon of oil. Add the rest of the onions, stirring quickly. Add the noodles, the remaining 1 tablespoon of oyster sauce, and the soy sauce. Stir well to combine for a couple of minutes. Add the bean sprouts and a dash of water or broth. Stir-fry until the noodles are soft for about 1 minute. Transfer to a serving plate. Add the beef and asparagus to the noodles and serve!

Friday: Thai Coconut Curry Soup

Thank you Damn Delicious for the recipe!

Ingredients

• 2 Tbsp coconut oil 

• 1 large red bell pepper (thinly sliced)

• 1 large yellow bell pepper (thinly sliced)

• 1 medium red onion (thinly sliced)

• 3 Tbsp red curry paste 

• 1 Tbsp freshly grated ginger

• 3 cloves garlic (minced)

• 2 cups chicken stock

• 1 can tomato sauce 

• 1 + ½ Tbsp fish sauce 

• 2 tsp brown sugar

• 1 can coconut milk

• 1 + ½ lbs. medium shrimp (peeled and deveined)

• ¼ cup chopped fresh Thai basil leaves

• ¼ cup chopped fresh cilantro leaves

• 2 Tbsp freshly squeezed lime juice 

• Kosher salt and freshly ground black pepper

Directions

1. Heat the coconut oil in a large stockpot or a Dutch oven over medium heat. 

2. Add the bell peppers and onion, stirring occasionally until just tender, about 3-4 minutes. Stir in the red curry paste, ginger, and garlic until fragrant, about 1 minute. 

3. Gradually whisk in the chicken stock, tomato sauce, fish sauce, and brown sugar. Bring the mixture to a boil, reduce the heat, and simmer until the flavors have blended for about 10-15 minutes. 

4. Stir in the coconut milk and simmer until it’s reduced and slightly thickened, about 10 minutes. 

5. Stir in the shrimp and cook, stirring occasionally, until they’re pink and cooked through, about 3-4 minutes. 

6. Remove the mixture from the heat, stir in the basil, cilantro, and lime juice. Season with salt and pepper to taste. 

7. Serve immediately.

We’re so excited about this week’s meal plan, how about you? What theme should we do next? Comment below!

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