Meals With Monet: Weekly Meal Plan #27

Happy Meal Plan Day! It’s another week and another chance to make some amazing recipes and memories. This week’s theme is vibrant, colorful, and a bit random! We’re in that weird stage between winter and spring, so we wanted to bring some spring colors into our meals this week.

Grocery List

Monday: White Lasagna Soup

Thank you Grand Baby Cakes for the recipe!

Ingredients

• 3 Tbsp butter

• 2 Tbsp all-purpose flour 

• 3 small carrots (diced or sliced)

• ½ yellow onion (diced)

• 4 garlic cloves (minced)

• 1 + ½ Tbsp Italian seasoning 

• 1 tsp red chili flakes 

• ¼ tsp nutmeg 

• Kosher salt and pepper

• 6 cups low sodium chicken broth

• 1 lb. boneless skinless chicken thighs

• 8-10 lasagna noodles (broken into 2-inch pieces)

• 1 cup frozen whole leaf spinach (thawed and drained)

• 1 cup half and half 

• 2 cup shredded mozzarella cheese 

• ½ cup grated Parmesan 

• 4 oz. cream cheese

Directions

1. In a large pot or Dutch oven set over medium heat, melt the butter and flour together. Cook for 1-2 minutes, then add the carrots, onions, garlic, Italian seasoning, chili flakes, and nutmeg. Stir to combine and cook for an additional 2-3 minutes or until it’s fragrant. 

2. Stir in the chicken broth, add the chicken thighs, and season with salt and pepper. Cover the pot and cook over medium heat for 20-25 minutes. Once the thighs are tender, shred the chicken. 

3. Bring the soup to a boil over high heat. Stir in the noodles, spinach, and half & half. Let the soup cook until the noodles are tender, about 8-10 minutes. 

4. Lower the heat, then stir in the mozzarella, Parmesan, and cream cheese. Carefully mix until the mixture is thick, creamy, and fully combined. Season with salt and pepper to taste.

5. Allow the soup to cool for 10 minutes and serve!

Tuesday: Chicken Burrito Bowl

Thank you Pure Wow for the recipe!

Ingredients

• ¼ cup orange juice

• Juice from 1 lime 

• 2 + ½ tsp Mexican seasoning 

• 1 lb. diced chicken breasts

• 1 red bell pepper (sliced into strips)

• Kosher salt and freshly ground black pepper

• 4 Tbsp olive oil 

• 1 mango 

• 1 cup cilantro leaves 

• One 15-oz. can of black beans

• 2 + ½ cups cooked quinoa 

• 4 lime wedges

Directions

1. In a medium bowl, stir the orange juice, half the lime juice, and 2 teaspoons of the Mexican seasoning. Stir in the diced chicken breast. Set the mixture aside to marinate for at least 20 minutes or refrigerate for up to an hour. 

2. Meanwhile, heat the broiler. 

3. Place peppers, salt, and pepper on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Broil the peppers, stirring occasionally, until they’re slightly softened and brown in parts for 5 minutes. Set aside. 

4. In a small bowl, combine the mango with half the cilantro, the remaining lime juice, and the remaining ½ teaspoon of Mexican seasoning. Season with salt and pepper. 

5. Drain and rinse the black beans and transfer them to a heat-safe bowl. Stir in 1 tablespoon of olive oil and season with salt and pepper. Microwave until they’re hot, stirring once, for about 2 minutes. Cover to keep warm. 

6. Heat a large, heavy-bottomed skillet over medium-high heat, then add the remaining 2 tablespoons of olive oil. Shake the excess marinade from the chicken and add it to the skillet. Cook until the chicken is deeply golden for about 5 minutes. 

7. Serve the chicken over quinoa with the black beans, mango salsa, roasted pepper, the remaining cilantro, and lime wedges.

Wednesday: Grilled Fontina and Blackberry Basil Smash Sandwiches

Thank you How Sweet Eats for the recipe!

Ingredients

• 1 loaf multigrain bread (cut into 8 thick slices)

• 12 oz. fresh blackberries 

• 12-15 fresh basil leaves (chopped)

• 6-8 oz. fontina cheese (sliced)

• 2 Tbsp olive oil

Directions

1. In a large bowl, mash the blackberries with a fork and stir in the chopped basil. Heat an electric griddle or a large skillet over medium-low heat. 

2. Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices, brush some olive oil on the bottom, then place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. Cook each side for 4-5 minutes.

Thursday: Panzanella

Thank you The Modern Proper for the recipe!

Ingredients

• ½ lb. French bread torn into 1-inch pieces

• 3 Tbsp extra-virgin olive oil 

• ½ tsp salt

• ½ tsp garlic powder

• 1 large shallot 

• ⅔ oz. basil

• 1 pint cherry tomatoes (cut in half and seeded)

• 2 oz. shaved Parmesan cheese

Dressing:

• ¼ cup extra-virgin olive oil 

• 1 tsp honey

• 2 Tbsp white balsamic vinegar

• 1 large garlic clove (minced)

• 1 tsp Dijon mustard

• ¼ tsp salt

• ¼ tsp black pepper

Directions

1. Bring four cups of water to a boil and preheat the oven to 425°F. 

2. In a medium bowl, whisk all the dressing ingredients together. 

3. Place the shallots into a fine mesh sieve set over the sink. Slowly pour the boiling water over them.

4. Add the softened shallots to the bowl with the dressing and toss to combine. 

5. Place the bread on a large rimmed baking sheet, drizzle with 3 tablespoons of olive oil, and toss to coat. Sprinkle with ½ teaspoon of salt and ½ teaspoon of garlic powder. 

6. Bake in the oven for 10-12 minutes until they’re golden brown all over. 

7. In a large serving bowl, toss the toasted bread with the basil, tomatoes, and parmesan. Drizzle the dressing over the bread/tomato mixture. Toss until it’s fully combined.

Friday: Chicken Cordon Bleu Soup

Thank you Girl Gone Gourmet for the recipe!

Ingredients

Croutons: 

• 1 Tbsp olive oil 

• ½ tsp kosher salt

• ¼ tsp dried oregano

• 8 oz. cubed French bread

Soup:

• 2 tsp olive oil 

• 1 boneless, skinless chicken breast

• 2 Tbsp unsalted butter

• 8 oz. diced ham 

• 1 cup finely chopped yellow onion 

• 2 Tbsp dry white wine 

• 3 Tbsp all-purpose flour 

• 32 oz. chicken stock

• 1 cup whole milk 

• 4 oz. Swiss cheese (grated)

• 4 oz. Gruyère cheese (grated)

Optional Garnish: 

• Chopped fresh parsley 

• Grated Gruyère cheese

Directions

1. Preheat the oven to 400°F.

2. In a large bowl, whisk the oil, salt, and oregano. Add the diced bread to the bowl and use your hands to toss them with the oil and seasonings until they’re evenly coated.

3. Spread the bread cubes in an even layer on a baking sheet. Bake them for ten minutes or until they are lightly toasted. Set the croutons aside while you make the soup.

4. In a deep, 12-inch skillet, heat the olive oil over medium heat. While you wait for the oil to heat, pound the chicken breast into an even thickness. Season both sides with kosher salt.

5. Cook the chicken on both sides until it’s browned on the outside and cooked through. Transfer the chicken to a cutting board.

6. In the same pan, melt the butter over medium heat. Add the ham, onion, and garlic. Cook them in the butter for about 5 minutes or until the onion softens. Add the wine and stir while it bubbles up. After a minute or so, sprinkle the flour over the top of the onions and ham. Stir to coat it all in the flour.

7. Add the chicken stock and stir. Turn the heat up to high and once the soup is boiling, reduce the heat to maintain a simmer. Simmer the soup, stirring occasionally, for 10 minutes. While the soup simmers, cut the chicken into bite-sized pieces (or you can shred it). Add it to the soup once it has simmered for 10 minutes.

8. Add the milk and stir. Bring the soup back to a gentle simmer. Add all of the cheese and stir again until the cheese has melted into the soup. Add the chopped parsley and stir.

9. To serve, ladle the soup into bowls. Top each bowl of soup with some croutons and the garnishes, if using.

Are you excited about these fresh new flavors? Comment your favorite recipe below!

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