Meals With Monet: Weekly Meal Plan #30

Okay, winter was fun, but I think it’s high time spring comes around. I don’t know where you are in the world, but no matter if it’s still snowy and cold or if it’s been sunny and warm for the past month, spring is alive and well in this meal plan! 

This week, we’re loading up these vibrant dinners with some spring veggies!

Grocery List

Monday: Jumbo Butternut Squash Ravioli with Kale Pesto

Thank you Pinch of Yum for the recipe!

Ingredients

• 1 whole butternut squash (peeled, cubed, and roasted)

• 1 cup whole milk ricotta

• ½ cup Parmesan cheese

• 2 Tbsp olive oil 

• Nutmeg, garlic, thyme, and sage for topping

• Salt and pepper

• 1 beaten egg

• 1 package wonton wrappers

• Kale pesto

Directions

1. Place the cooked squash, ricotta, Parmesan, olive oil, seasonings, and salt and pepper in a food processor. Pulse until it’s mostly smooth, the mixture should be thick and sticky.

2. Bring a large pot of water to boil. 

3. Lay out half of the wonton wrappers. Place 1-2 tablespoons of filling in the center of each wrapper. Brush the edges with egg wash. Place another wrapper on top, sealing it tightly at the edges and rounding the top with your palm to make a nice shape. 

4. Boil the ravioli in batches for about 5-8 minutes. Drain gently and toss with olive oil to prevent sticking. Serve with kale pesto and extra Parmesan cheese.

Tuesday: Spinach and Artichoke Dip Pizza

Thank you Damn Delicious for the recipe!

Ingredients

• 1 can artichoke hearts (drained and chopped)

• 2 cups baby spinach (chopped)

• ½ cup sour cream 

• ½ cup whipped cream cheese

• 2 Tbsp mayonnaise

• ½ tsp garlic powder

• ¼ tsp onion powder

• Kosher salt and freshly ground black pepper 

• 1 cup shredded mozzarella cheese (divided)

• 2 Tbsp freshly grated Parmesan 

• ¼ cup yellow cornmeal 

• 1 refrigerated classic pizza crust

• 2 Tbsp chopped fresh parsley leaves

Directions

1. Preheat the oven to 450°F. Lightly coat a baking sheet or pizza pan with olive oil. 

2. In a large bowl, combine the artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic powder, and onion powder. Season with salt and pepper to taste. Stir in ¼ cup mozzarella cheese and Parmesan. Set aside. 

3. Sprinkle a surface with cornmeal and roll out the pizza into a 12-inch disk. Transfer it to the prepared baking sheet. 

4. Spread the artichoke mixture evenly over the pizza and top with the remaining ¾ cups of mozzarella cheese. 

5. Place the pizza in the oven for 15-20 minutes.

Wednesday: Grilled Lemon-Herb Chicken Avocado Orzo Salad

Thank you Half Baked Harvest for the recipe!

Ingredients

Dressing: 

• ⅓ cup extra virgin olive oil 

• 3 Tbsp honey

• 2 Tbsp grainy dijon mustard

• Juice from 1 lemon

• 2 Tbsp white balsamic vinegar

• ½ cup mixed herbs (chopped)

• 1 small shallot (grated)

• 2 garlic cloves (grated)

• Kosher salt, black pepper, and red pepper flakes (for topping)

Salad:

• ¾ lb. boneless skinless chicken tenders

• 1 bell pepper (quartered)

• 1 lb. dry orzo pasta 

• 1 cup cubed cheddar cheese

• ¼ cup crumbled blue cheese 

• 2 cups shredded red leaf lettuce 

• 1 cup cherry tomatoes (halved)

• 6 sliced cooked bacon (crumbled)

• 1 avocado

Directions

1. Combine all the dressing ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the chicken with one-third of the dressing. Let it sit for 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until it’s lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. During the same time, grill the bell pepper, until lightly charred, then chop.

3. Bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain. Add the hot orzo, cheddar cheese, blue cheese, and one-third of the dressing, toss to combine. Add the chicken, grilled peppers, lettuce, tomatoes, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

Thursday: Loaded Greek Goddess Chickpea and Quinoa Pita Chip Nachos

Thank you Half Baked Harvest for the recipe!

Ingredients

Pita Chips:

• 3 pita rounds

• 4 Tbsp olive oil 

• 1 garlic clove (grated)

• 1 tsp paprika

• 1 tsp oregano

• Salt and pepper

Nachos:

• 1 + ½ cups cooked quinoa

• 3 Tbsp olive oil 

• 1 Tbsp red wine vinegar

• 1 lemon (juiced)

• 1 Tbsp fresh dill (chopped)

• 1 Tbsp fresh basil (chopped)

• 2 tsp fresh oregano

• ½ tsp pepper

• 2 garlic cloves (minced or grated)

• 1 zucchini (diced)

• 1 pint grape tomatoes (halved or quartered)

• ½ cup marinated artichokes (halved or quartered)

• ⅓ cup kalamata olives

• 1 cup cooked chickpeas (rinsed and drained)

• 1 cup fresh mozzarella cheese (shredded)

• 4 oz. fresh feta cheese

Directions

1. Cut the pitas into 8 wedges and pour the olive oil into a bowl along with the garlic, oregano, and paprika. Brush the pita chips with the mixture and sprinkle fresh sea salt and pepper on top. Arrange the pita chips on a baking sheet and bake for 12-15 minutes. 

2. In a medium skillet, add 1 tablespoon of olive oil and garlic. Cook for 1 minute. Add the zucchini and cook for about 5 minutes. Add the tomatoes, artichokes, chickpeas, dill, basil, oregano, and pepper. Cook for another 5 minutes, remove the skillet from the heat and stir in the quinoa, remaining olive oil, and red wine vinegar. 

3. Heat the broiler. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle the quinoa layer on the chips evenly. Top with mozzarella cheese and a handful of feta. Place the nachos under the broiler for 1-2 minutes, just until the cheese is melty and gooey and the chips are warm. Remove them from the oven immediately and cover with the remaining feta, fresh basil, and fresh tomatoes.

Friday: Chili Lime Sweet Potato Taco Bowls

Thank you How Sweet Eats for the recipe!

Ingredients

• 2 medium sweet potatoes (peeled and chopped)

• Olive oil (for drizzling)

• 1 Tbsp tajin

• 1 can black beans (drained and rinsed)

• 1 cup cooked jasmine rice

• 1 avocado (sliced)

• ½ cup corn

• Pico (for topping)

• Crumbled cotija cheese (for topping)

• Pickled onions (for topping)

• Tortilla chips (for topping)

Chipotle Ranch:

• 1 cup plain Greek yogurt

• ½ cup mayonnaise

• ½ cup milk 

• 1 chipotle pepper in adobo sauce (diced)

• 1 + ½ Tbsp adobo sauce 

• 3 Tbsp fresh chives 

• 2 Tbsp fresh dill 

• 1 Tbsp fresh parsley

• 2 tsp fresh lemon juice

• 1 tsp garlic powder 

• ½ tsp onion powder

• ½ tsp salt 

• ½ tsp pepper

• ¼ tsp smoked paprika

Directions

1. Preheat the oven to 425°F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil and season all over with tajin. 

2. Roast for 20-25 minutes until soft and slightly caramelized. 

3. Add all the ingredients for the chipotle ranch to a blender or food processor and blend until combined. 

4. Drain and rinse the black beans and rice in a bowl to start.

5. When the sweet potatoes are done, throw them into the bowl. Top with avocado, corn, and anything else you wish!

Are you as ready for spring as we are? Comment your favorite recipe below!

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