Meals With Monet: Weekly Meal Plan #34

It’s Fri-yay and that means it’s time for another meal plan! Today, we’re going around the world in seven days – from Mexico to Italy, to Thailand, and more, we’ve got all the world travelers covered with this weekly meal plan. 

Grocery List

Monday: Greek Chicken Meatballs

Thank you Eat the Grains for the recipe!

Ingredients

• 1 + ½ lbs. ground chicken 

• 1 cup diced red onion 

• ½ cup feta (crumbled)

• 3 garlic cloves (minced)

• ½ cup parsley (chopped)

• 1 Tbsp fresh mint (chopped)

• 2 tsp dried oregano

• ½ Tbsp olive oil 

• Salt and pepper to taste

• Rice (to serve)

• Tzatziki sauce (to serve)

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. 

2. In a large bowl, mix all the ingredients until they’re combined, but don’t overmix. Use a tablespoon to scoop and form the mixture into meatballs. You should get about 28-30 meatballs. 

3. Place the meatballs on the baking sheet and bake for 25 minutes until they’re golden brown and cooked through. Serve with rice, greek salad, and tzatziki, if you want.

Tuesday: Chicken Pozole Verde

Thank you Isabel Eats for the recipe!

Ingredients

• 2 lbs. boneless, skinless chicken thighs

• 1 lb. tomatillos (husked and washed) 

• 1 large onion (chopped)

• 3 jalapeño peppers (seeded and chopped)

• 6 cups chicken broth

• 1 Tbsp dried oregano

• 1 tsp coarse sea salt 

• 1 large handful fresh cilantro

• 1 28-oz. can white hominy (drained and rinsed)

• Limes, jalapeños, radishes, cilantro, and oregano to serve

Directions

1. Add the chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano, and sea salt to a large pot or dutch oven. Partially cover the pot and simmer. Cook for 40 minutes until the chicken is fall-apart tender. 

2. Transfer the chicken to a cutting board and shred it with a fork. 

3. Place the cooked tomatillos, onions, and jalapeños into a large blender. Add a large handful of fresh cilantro and a cup or so of water. Purée until the mixture is completely smooth. 

4. Add the shredded chicken, puréed veggies, and hominy to the large pot. Stir and cook over medium-high heat for 15 minutes, uncovered. Taste and season with salt, if necessary. 

5. Serve with fresh lime juice, jalapeños, cilantro, and oregano.

Wednesday: Classic Fried Italian Pizza

Thank you Half-Baked Harvest for the recipe!

Ingredients

• ⅓ cup olive oil 

• 4 Tbsp unsalted butter

• 8 garlic cloves (finely chopped or grated)

• 1 tsp crushed red pepper

• 2 28-oz. cans San Marzano tomatoes

• 2 Tbsp tomato paste

• 2 tsp dried basil

• 1 tsp oregano

• Salt (to taste)

• 1 Parmesan cheese rind

• 16 oz. smoked mozzarella cheese (sliced)

• Pecorino Romano cheese (grated)

• 1 bunch fresh basil

• Pizza dough

Directions

1. Heat a medium or large soup pot over medium-low heat. Add the olive oil, butter, garlic, and crushed red pepper flakes. Slowly cook the garlic for about 10-20 minutes being careful not to let it burn. Add the tomatoes, crushing them with your hands as you do. Then, add the tomato paste, dried basil, oregano, a good pinch of salt, and the parmesan rind to the pot. Bring the sauce to a low boil, then reduce the heat to a simmer. Simmer with the lid off for an hour. 

2. Preheat the oven to 500°F. 

3. Place a pizza stone under the broiler and heat it for 30 minutes. Pour enough oil into an 8-quart pot to go 2 inches up the sides. Heat until a deep-fry thermometer reads 350°F. 

4. Divide the dough into four balls. Dust each ball with semolina. Use your fingertips to press the dough into an 8 to 10-inch circle. Use a fork to poke holes all over the dough and gently lower it into the hot oil. Fry, flipping once, until it’s golden and puffed — 1 – 2 minutes. Transfer the pizza to a clean surface. Repeat with the remaining dough. 

5. Spread each pizza with as much sauce as desired. Distribute a quarter of each of the cheeses and basil leaves over each piece of dough. Drizzle the pizzas with a little olive oil and slide them onto the stone. Broil them until the cheese melts, about 1 – 1 ½ minutes. Serve hot with fresh pecorino, basil, and pine nuts.

Thursday: Pork and Shrimp Dumplings

Thank you Spoon Fork Bacon for the recipe!

Ingredients

Sauce: 

• ¼ cup soy sauce

• 1 + ½ Tbsp sesame oil 

• 1 + ½ garlic cloves (minced)

• 1 tsp Korean red pepper powder

• ¾ tsp minced ginger

• 1 green onion (thinly sliced)

Filling: 

• ¼ lb. ground pork 

• ¼ lb. finely chopped shrimp 

• 1 tsp sesame oil 

• ½ tsp grated ginger

• ½ garlic clove

• ½ green onion (thinly sliced)

• ¾ tsp salt 

• ¼ tsp black pepper

Assembly: 

• ½ large egg (beaten)

• 20 round wonton wrappers

Directions

1. Mix all the ingredients for the sauce together in a small bowl and set aside. 

2. In a large mixing bowl, combine the ground pork, shrimp, sesame oil, ginger, garlic, green onion, salt, and pepper. Mix until everything is evenly combined.

3. Whisk the egg and 1 tablespoon of water in a small bowl. 

4. Brush the edges of the wonton wrapper with the egg wash and fill the center with 1 + ½ tablespoon of filling.

5. Fold the dumpling in half, making sure to get rid of any air pockets before completely sealing it. Dip one corner of the dumpling in the egg wash and bring both the corners into the center to seal it. Do this with all of the wrappers.

6. Place a pot of water over high heat and top with a bamboo steamer. Line the steamer with steamer liners or green cabbage leaves. 

7. Add a few dumplings to the steamer about a half inch apart and cover. Once the water is boiling, steam the dumplings for 7-9 minutes or until the dumplings have cooked through completely. Transfer the dumplings to a shallow bowl and repeat. 

8. Drizzle sauce over the steamed dumplings and serve with more sauce on the side.

Friday: One Pot Cauliflower Dal Green Curry

Thank you Minimalist Baker for the recipe!

Ingredients

Curry:

• ¾ cups moong dal

• 2 Tbsp avocado oil 

• 2 medium shallots 

• 2 Tbsp fresh chopped ginger

• 2 garlic cloves 

• 5 Tbsp green curry paste

• 2 cups roughly chopped cauliflower

• 2 13.5-oz. cans light coconut milk

• 2 Tbsp coconut aminos

• 1 Tbsp maple syrup

• 3-4 cups cooked kale

• 2 Tbsp fresh lime juice

For serving (optional)

• Cilantro

• Brown rice

• Cashews

• Lime

Directions

1. Add the moong dal to a bowl or pot and cover with water. Allow them to soak for at least 1 hour or overnight. Then, rinse, drain, and set them aside. 

2. Heat a large-rimmed skillet or pot over medium heat. Once skillet is hot, add the oil, shallots, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently. Finally, add the curry paste and cook for 1-2 minutes. 

3. Add the cauliflower and sauté for a few minutes. Add the coconut milk and stir to combine. Bring the mixture to a simmer and add the moong dal, coconut aminos, and maple syrup. 

4. Stir the ingredients and allow the ingredients to simmer and cook for approximately 15-20 minutes or until the moong dal is tender. Add the kale and stir until it’s wilted for the last 5 minutes of cooking. 

5. Taste and adjust the flavor as needed and add lime juice, maple syrup, coconut aminos, or green curry paste as you want. 

6. Serve plain like a stew or over brown rice. Garnish with cashews and lime juice.

Are you excited about our global meal plan? Comment below!

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