Meals With Monet: Weekly Meal Plan #41

Happy meal plan day! This summer, we’re saying goodbye to those long and difficult recipes. Okay, I make no promises, but this week, we’re celebrating the lazy, hazy, crazy days of summer with easy and quick recipes all around!

Grocery List

Monday: Grilled Peach, Brie, and Basil Sandwich

Thank you Two Peas and Their Pod for the recipe!

Ingredients

• 8 slices whole wheat bread

• 4 Tbsp butter 

• 8 oz. Brie cheese (sliced)

• 2 peaches (thinly sliced)

• 16 fresh basil leaves 

• 4 Tbsp honey

Directions

1. Preheat the grill to medium-high heat. 

2. Butter the outside of the bread slices. Assemble the sandwiches by layering the brie, peach slices, and basil. Drizzle with honey and top each with the remaining 4 bread slices, butter side up. 

3. Place the sandwiches on the grill and grill for 2 minutes on each side or until lightly toasted. Remove the sandwiches from the grill and cut the sandwiches in half, if desired. Serve warm.

Tuesday: Black Bean Stuffed Sweet Potatoes

Thank you The Girl on Bloor for the recipe!

Ingredients

• 4 sweet potatoes 

• 1 cup Monterey Jack cheese

• 1 can black beans (rinsed and drained)

• 1 cup corn 

• 1 cup pico de gallo

• 1 cup guacamole

• ½ cup red onion (diced)

• 1 jalapeño (sliced)

• Cilantro (to serve)

• Sour cream (to serve)

• Lime wedges (to serve)

Directions

1. Preheat the oven to 425°F. Once it’s preheated, add the sweet potatoes to a parchment-lined baking sheet and bake for 45 minutes or until they’re heated through.

2. Once the sweet potatoes are soft, slice a deep cut lengthwise across the sweet potatoes, then stuff them with cheese. Bake for another 2-3 minutes until the cheese has melted. 

3. Remove the sweet potatoes from the oven and stuff them with the remaining toppings. Serve with cilantro, sour cream, and lime wedges.

Wednesday: Superfood Baked Salmon

Thank you Cotter Crunch for the recipe!

Ingredients

• 3-4 salmon filets

• 2 cups brussels sprouts

• 1 cup fresh blueberries

• ¼ – ⅓ cup chopped fresh basil 

• ¼ – ⅓ cup olive oil 

• 3 Tbsp balsamic vinegar

• 2 garlic cloves

• ¼ – ½ tsp crushed black pepper

• Sea salt

• 2 lemons (one juiced, one sliced)

Directions

1. Preheat your oven to 400°F. 

2. Clean your salmon filets and place them on a lined sheet pan. Clean and chop your brussels sprouts and place them on the pan as well. Generously sprinkle sea salt on top of the salmon and veggies and set it aside. 

3. Place your blueberries into a bowl and mash them with a fork. Add in ¼ cup of olive oil, ¼ teaspoon of salt and pepper, basil, garlic, and balsamic vinegar. Mix everything.

4. Drizzle another 2-3 tablespoons of olive oil over the salmon and brussels sprouts, then spoon the balsamic basil blueberry mixture over the salmon filets. Finally, squeeze fresh lemon on top of the salmon and veggies. Place the lemon slices on top of the veggies and sprinkle them with extra black pepper. 

5. Broil for 1-2 minutes more to make everything crispy, then, enjoy!

Thursday: Monte Cristo Puffs

Thank you Oh Sweet Basil for the recipe!

Ingredients

• 1 sheet frozen puff pastry (thawed)

• ¼ cup mayonnaise

• 1 + ½ Tbsp Dijon mustard

• 4-8 slices ham 

• 1 cup Gruyère cheese (grated)

• 1 egg

• 1 tsp water

• Raspberry jam (for dipping)

Directions

1. Defrost the puff pastry on the counter until it’s soft. Preheat the oven to 400°F. 

2. Roll out the pastry into a square, then cut it into 4 equal squares. 

3. Mix the mayonnaise and mustard and spread a little in the middle of each square. Top the squares with 2 tablespoons of cheese, a slice or two of ham, and the final 2 tablespoons of cheese. 

4. Whisk the egg and water together. Fold each corner of the puff pastry in and brush them with the egg wash. Repeat this step with all of the puffs and place them on a parchment-lined baking sheet. 

5. Bake the puffs for 15-20 minutes or until they’re golden. 

6. Serve with jam and a dusting of powdered sugar, if desired. 

Friday: Spring Roll Bowls

Thank you Pure Wow for the recipe!

Ingredients

• 3 boneless, skinless chicken breasts

• Kosher salt and freshly ground black pepper

• 1 Tbsp sesame oil 

• 12 oz. rice stick noodles

• 12 leaves Boston lettuce

• 2 carrots (peeled and grated)

• 1 bunch scallions (sliced)

• 1 avocado (sliced)

• ¼ cup mint leaves

• ½ cup cashews

• 12 sesame crackers

• 1 cup peanut sauce

Directions

1. Season the chicken breasts with salt and pepper. Heat the sesame oil in a medium skillet over medium heat. Add the chicken and cook until it’s lightly golden on both sides, 8-10 minutes. Allow the chicken to cool slightly, then slice it. 

2. Place the noodles in a large heat-safe bowl. Bring a medium pot of salted water to a boil over high heat. Pour the boiling water over the noodles and let them sit until tender — 5-7 minutes, and drain. 

3. Place a quarter of the noodles in a bowl, then arrange 3 lettuce leaves, ¼ cup grated carrot, 1 tablespoon scallions, 3-4 avocado slices, and 6-7 chicken slices on top. 

4. Garnish each bowl with 1 tablespoon of mint, 2 tablespoons of cashews, and 3 sesame crackers. Dollop ¼ cup of peanut sauce into each bowl and serve immediately.

Are you excited about our easier-than-ever meal plan? Comment below if you have any other ideas for themes!

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