Meals With Monet: Weekly Meal Plan #21

It’s my favorite time of the week again, so you know what that means… it’s Monet Meal Plan day! I know that the world seems a little crazy right now and we’re all trying to stay healthy, so we’re giving you healthy, delicious options for this weekly meal plan. Stay safe, stay healthy, and enjoy the meals this week!

Grocery List

Monday: Heirloom Tomato & Grilled Veggie Salad with Burrata & Basil Vinaigrette

Thank you Cooking with Cocktail Rings for the recipe!

Ingredients

Fresh Basil Vinaigrette:

• ¼ cup extra-virgin olive oil 

• 2 Tbsp freshly squeezed lemon juice

• 2 Tbsp diced fresh basil leaves 

• 1 garlic clove (minced)

• Kosher salt (as needed)

• Freshly ground black pepper (as needed)

Salad:

• 1 lb. chicken thighs

• Kosher salt (as needed) 

• Freshly ground black pepper (as needed) 

• 3 Tbsp extra-virgin olive oil 

• 6 oz. baby green summer squash (halved)

• 2 ears of corn 

• 8 oz. wild arugula 

• 1 cup halved Heirloom cherry tomatoes 

• 8 oz. Burrata

Directions

1. In a small bowl, whisk the olive oil, lemon juice, basil, and garlic until emulsified. Season to taste with salt and pepper. 

2. Heat the grill or grill pan to medium-high heat. Season the chicken with salt and pepper and drizzle it with olive oil. Add the chicken to the grill and cook it through, about 4 minutes on each side. Remove and set it aside. Let it rest for at least 5 minutes, then chop the chicken thighs and set aside. 

3. Arrange the summer squash cut side down on aluminum and add it to the grill. Add the corn to the grill and close, cooking undisturbed for 4 minutes. Turn the veggies and continue to grill until the vegetables are slightly charred, about an additional 4 minutes. Remove and set them aside. Use a knife to cut the corn kernels off the cob. 

4. Add the arugula to a large salad bowl with corn kernels, squash, tomatoes, and chicken. Drizzle with ¼ cup of the basil vinaigrette, adding more if needed and tossing to combine. Top with pieces of burrata and serve.

Tuesday: Whole30 Vegetarian Power Bowls

Thank you Well Plated for the recipe!

Ingredients

Vegetables: 

• 2 Tbsp extra-virgin olive oil 

• 1 small red onion (cut into 1-inch wedges)

• 2 large sweet potatoes (halved lengthwise)

• 2 tsp chili powder

• ¾ tsp salt 

• ¾ tsp black pepper

• 1 small head of broccoli 

• 1 small bunch of kale

Dressing:

• 3 Tbsp lemon juice

• 3 Tbsp tahini

• 1 garlic clove (minced)

• 1 – ½ tsp ground cumin

• ¼ tsp kosher salt 

• 4 hard-boiled eggs

Directions

1. Place a rack in the center of your oven and preheat it to 400°F. Liberally coat a rimmed baking sheet with nonstick spray and set it aside. 

2. Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut-side up. Drizzle with 2 teaspoons of olive oil, making sure the flesh of the sweet potatoes is well-coated. Sprinkle with 1 teaspoon of chili powder, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Rub and toss to coat, then arrange them on the baking sheet. Bake for 10 minutes. 

3. While the sweet potatoes cook, chop the broccoli into florets. Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut-side down. Push the sweet potatoes and onions to one side and add the broccoli to the open side of the pan. Drizzle with 2 teaspoons of olive oil and sprinkle with ¼ teaspoon of salt, ¼ tsp of pepper, and the remaining 1 teaspoon of chili powder. Carefully toss to coat, then return the baking sheet to the oven. Put the pan back in the oven and let it cook for 20-25 more minutes until the sweet potatoes are soft and the other vegetables are crisp-tender. 

4. Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons of olive oil and sprinkle with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Lightly rub the kale to coat, then arrange the kale in a single layer over the whole pan. Return the pan to the oven and bake for an additional 5 minutes until the kale is lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool. 

5. While the vegetables finish roasting, prepare the dressing. Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons of hot water and whisk to combine. Taste and add additional salt and up to ½ teaspoon of additional cumin, as desired. 

6. Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-sized pieces. Roughly chop the kale and divide the vegetables among the serving bowls. Slice the hard-boiled eggs in half and place 2 halves on top of each bowl. Drizzle with the tahini dressing and enjoy immediately.

Wednesday: Warm Ginger-Scallion Pork & Kale Salad

Thank you Pure Wow for the recipe!

Ingredients

Meat:

• 1 Tbsp olive oil 

• 1 lb. ground pork 

• 1 tsp ground ginger

• ½ tsp garlic powder

• 1 Tbsp coconut aminos

• 1 tsp kosher salt 

• ⅓ cup chopped scallions

Dressing: 

• 2 Tbsp olive oil 

• 1 Tbsp rice vinegar

• 1 Tbsp coconut aminos

• 1 Tbsp honey

• ½ tsp grated fresh ginger

Vegetables:

• 2 bunches of kale (de-stemmed and chopped)

• 1 cup shredded carrots

• Toasted sesame seeds (for garnish)

Directions

1. Place a large skillet over medium heat. Add the oil and heat until it shimmers. Add the pork, breaking it up with a wooden spoon or spatula as it cooks. After about 2 minutes of cooking, add the ginger, garlic powder, coconut aminos, and salt. Stir to combine and continue to cook until the meat is fully cooked, about 3 more minutes. Add the scallions and stir to combine, then set the pork aside. 

2. In a small bowl, whisk the olive oil, rice vinegar, coconut aminos, honey, and ginger together. Place a large skillet over medium heat and add the dressing to the pan. 

3. Add the kale to the dressing in the skillet and toss with tongs to coat. Cover the skillet and cook to wilt the kale slightly, about 2 minutes, stirring occasionally. Add the carrots and toss, then cook for about 30 seconds. 

4. To assemble the bowls, divide the dressed kale and carrots among the four bowls. Top each of the bowls with some of the pork and garnish with toasted sesame seeds.

Thursday: Pork Meatballs with Tomato Farrisotto

Thank you Pure Wow for the recipe!

Ingredients

• 1 lb. ground pork 

• 1 egg

• ¼ cup heavy cream 

• ¼ cup breadcrumbs (optional)

• 1 tsp salt 

• ½ tsp freshly ground black pepper

• ¾ tsp herbes de Provence or dried oregano

• Olive oil (as needed)

• 1 onion (thinly sliced)

• 3 garlic cloves (minced)

• 2 cups pearled farro

• One 14 + ½ – oz.  can of tomato purée

• 2 oz. Parmesan 

• 5 sprigs parsley (roughly chopped)

Directions

1. In a medium bowl, combine the pork, egg, cream, breadcrumbs, 1 teaspoon of salt, pepper, and dried herbs. Mix it all together until it’s slightly tacky. 

2. In a large skillet, heat a glug of olive oil over medium heat. Pinch off a little bit of the meat mixture and fry it to check the seasoning. Adjust how you like it. 

3. Scoop 25 tablespoon-sized meatballs onto a baking sheet, then lightly roll them into balls, so that they hold their shape. Brown the meatballs on all sides until they’re just cooked through. Remove the meatballs from the skillet and set them aside. Meanwhile, bring 8 cups of water to a boil. 

4. In the skillet with the fat rendered from the browning meatballs, add the onion and garlic, along with a big pinch of salt. Cook over low heat until the vegetables are soft, about 5 minutes. Add the farro and toast until fragrant, about 2 minutes. 

5. Add the tomato purée and stir frequently until the tomatoes start to bubble and the liquid has started to absorb. Add a ladleful of the boiling water and stir continuously until the liquid has absorbed. Continue adding water, one ladleful at a time, stirring regularly until the farro is tender but not mushy — about 15-20 minutes. 

6. To serve, portion the farro into serving dishes. Top with the mini meatballs and a hefty grating of cheese and sprinkle with the chopped parsley.

Friday: One-Pot Chicken Ramen Bowl + Zoodles

Thank you The Toasted Pine Nut for the recipe!

Ingredients

• 1 Tbsp avocado oil 

• 1 lb. boneless skinless chicken breast

• ½ tsp salt 

• ½ tsp black pepper

• 8 cups low sodium chicken broth

• 1 Tbsp + 2 tsp coconut aminos

• 1 tsp fish sauce

• ½ tsp ground ginger

• 4 small zucchinis (spiralized)

Toppings:

• 2 carrots (julienned)

• 2 mini red bell peppers (thinly sliced)

• 2 jalapeños (thinly sliced)

• ¼ cup cilantro

• 4 soft-boiled eggs

• Sesame seeds

• Lime wedges

Directions

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

2. Once hot, add the chicken breasts to the pan and sprinkle them with salt and pepper. Cook for about 16 minutes, flipping halfway through. Once the chicken is fully cooked, remove it from the pan and set it aside. 

3. Deglaze the pot with the chicken stock and add the coconut aminos, fish sauce, and ground ginger. Bring the broth to a boil, cover, and reduce the heat to low. Let the broth simmer for 10 minutes to develop the flavors. 

4. Meanwhile, slice the chicken breasts. 

5. Divide the zoodles evenly between 4 bowls. Top with the sliced chicken and any desired toppings. 

6. When the broth has finished cooking, ladle the hot broth evenly between each of the bowls. Add the eggs if using and enjoy!

Who’s excited about this week’s meal plan? If you have any suggestions for the next theme, comment below!