Meals With Monet: Weekly Meal Plan #31

Happy Meal Plan Day! Today, it’s all about the freshest ingredients. Whether we’re making a burger a little healthier, adding lemon to our pasta, or making the best grilled cheese sandwich you will ever have, these recipes are going to impress everyone in the fam – and leave them begging for seconds.

Grocery List

Monday: Keto-Friendly Steak Taco with Cheese Shells

Thank you Brit + Co for the recipe!

Ingredients

• ¾ cup shredded cheddar cheese

• 1 packet taco seasoning 

• 1 New York strip steak 

• ¼ stick butter 

• Diced tomato (for topping)

• Sour cream (for topping)

• Sliced avocado (for topping)

• Sliced jalapeño (for topping)

• Lime zest (for topping)

Directions

1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. Set out four glasses that are similar in height and rest a wooden spoon over each pair of glasses. 

2. Divide the cheese into three mounds on top of  the lined sheet pan. Use your hands to flatten the cheese into circles, these will become the taco shells. Bake for 10-15 minutes or until the cheese appears lacy and golden-brown on the edges. 

3. Before the cheese cools and hardens, use a spatula to carefully drape the tortillas over the suspended spoons to create the tortilla shape. Allow the ‘shells’ to dry and harden. 

4. Meanwhile, sprinkle taco seasoning over both sides of the steak.

5. Preheat the grill to medium-high. Cook the steak for 2-3 minutes. Rotate it 90 degrees and cook for another 2-3 minutes. Flip the steak and repeat. Take the steak off the heat, put onto a plate, and allow it to rest for 10-15 minutes before slicing it into thin strips against the grain. 

6. Fill the taco shells with the remaining ingredients and enjoy!

Tuesday: Whole30 ‘Animal Style’ In-N-Out Burger

Thank you Brit + Co for the recipe!

Ingredients

Onions:

• 5 cups diced sweet onions 

• 3 Tbsp coconut oil 

• 3 Tbsp grapeseed oil 

• 1 tsp kosher salt 

Special Sauce:

• 1 cup paleo mayonnaise

• ½ cup paleo ketchup

• 1 Tbsp sugar-free Dijon mustard

• 1 tsp chili powder

• 1 tsp garlic powder

• ¼ cup sugar-free dill relish

• 2 Tbsp grated Vidalia onion

• 1 Tbsp sugar-free hot sauce

• 1 tsp kosher salt

• Freshly ground black pepper

Burgers:

• 2 lbs. ground beef (formed into 8 quarter-pound, ultra-thin patties)

• 8 tsp sugar-free yellow mustard

• 1 head iceberg lettuce

• 1 beefsteak tomato (sliced ¼-inch thick)

• 1 small white onion  (sliced ¼-inch thick)

• 8 slices dill pickles

• Kosher salt 

• Freshly ground black pepper

Directions

1. Heat the coconut and grapeseed oils in a medium saucepan over low heat. Add the onions and salt and stir to combine. Cook for about 1 hour, maintaining low heat and stirring occasionally. Drain the excess oil and set it aside. 

2. Combine all the ingredients for the sauce in a small bowl and refrigerate until it’s ready to use. 

3. Heat the grill and brush one side of each patty with 1 teaspoon of yellow mustard and both sides with kosher salt and freshly ground black pepper. Cook the burgers for 4 minutes on each side. 

4. Use the lettuce leaves as a wrap and top with onions, tomatoes, pickles, caramelized onions, and special sauce.

Wednesday: Taco Salad

Thank you The Modern Proper for the recipe!

Ingredients

• 1 Tbsp extra-virgin olive oil 

• 1 lb. lean ground beef

• 3-4 Tbsp taco seasoning 

• ¼ cup mild fresh salsa

• 1 large head of romaine lettuce

• ¾ cup shredded cheese

• ¼ cup finely chopped red onion 

• 1 can black beans (drained and rinsed)

• 1 cup cooked corn 

• ¼ cup cilantro leaves

• 1 avocado (diced)

• 1 bag tortilla chips

• ⅓ cup pepitas

Creamy Salsa Dressing:

• 1 cup sour cream 

• 1 Tbsp taco seasoning 

• 1 Tbsp lime juice

• ⅓ cup salsa

• 2 Tbsp minced jalapeñoes

• ¼ cup cilantro 

• Sea salt (to taste)

Directions

1. Heat the olive oil in a large skillet set over medium-high until it glistens. Add the ground beef and cook, breaking it up, for about 8 minutes. Add the taco seasoning, salsa, and 2-4 tablespoons of water. Stir to combine and cook until the mixture is slightly thickened 2-3 more minutes. Remove from the heat to cool completely. 

2. In the base of a food processor, add all the dressing ingredients to fully combine.

3. In a large bowl, toss the Romaine, taco meat, cheese, red onion, black beans, corn, cilantro, and desired amount of dressing until it’s fully combined. Top with avocado, tortilla chips, and pepitas.

Thursday: Miso Butter Grilled Cheese

Thank you Half Baked Harvest for the recipe!

Ingredients

Miso Butter:

• 4 Tbsp unsalted butter

• 1 Tbsp white miso 

• 1 garlic clove (grated)

• ¼ cup chopped fresh herbs

• 1 jalapeño (seeded and chopped)

• Black pepper

Grilled Cheese:

• 6 slices sourdough bread

• 1 cup shredded gouda cheese

• 1 cup Monterey jack cheese (shredded)

• Hot honey (for drizzling)

Directions

1. Combine all the ingredients for the miso butter in a bowl. 

2. Spread the inside of each piece of bread with the butter, sandwich them evenly with cheese, then add the top slice of bread. 

3. Heat 1-2 tablespoons of olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until each side is golden — 3-5 minutes on each side. Drizzle with honey.

Friday: 20 Minute Lemon Pasta

Thank you Spend with Pennies for the recipe!

Ingredients

• 8 oz. dry pasta

• 2 Tbsp butter

• 1 garlic clove (minced)

• 1 lemon (zested and juiced)

• ⅓ cup heavy cream 

• 3 Tbsp capers

• 1 Tbsp fresh parsley (chopped)

• Freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil and cook the pasta al dente according to the package directions. Drain the pasta, saving ½ cup pasta water. 

2. Zest the lemon and set the zest aside. Juice 3 tablespoons of lemon juice. 

3. While the pasta is boiling, add the butter and garlic to a 10-inch skillet. Cook until it’s just fragrant, about 30 seconds. 

4. Add the lemon zest, lemon juice, heavy cream, and capers to the skillet. Simmer for 5-6 minutes or until the sauce is slightly thickened. 

5. Remove the mixture from the heat and toss with pasta and chopped fresh parsley. Stir in the pasta water to reach the desired consistency. 

6. Garnish with Parmesan cheese and additional lemon slices.

How excited are you about these fresh recipes? Are you as hungry as we are? Comment below!

For More Monet Meal Plans, Read These Articles Next: