Meals With Monet: Weekly Meal Plan #8

We love food but hate doing the dishes. So what’s the best way to not do the dishes? Make them edible! For Monet Meal Plan #8, we’re serving up edible dinners — all the way down to the bowl!

Grocery List

Monday: Buffalo-Stuffed Sweet Potatoes

Thanks to PureWow for this recipe!

Ingredients

• 6 Garnet sweet potatoes (scrubbed)

• ⅓ cup + 1 Tbsp of melted ghee

• 2 + ½ tsp of coarse sea salt

• 1 + ½ lbs of boneless, skinless chicken breasts or thighs

• ½ cup of hot pepper sauce 

• 2 tsp of white wine vinegar

• ½ tsp of cayenne pepper

• 1 stalk of celery (diced)

• 1 carrot (diced)

• ½ cup of herb ranch dressing 

• Chopped fresh cilantro (for serving)

Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.

2. Rub the sweet potato skins all over with 1 tablespoon of oil and pat with 1 + ½ teaspoons of salt. Prick the potatoes with a fork a few times and place them on the prepared baking sheet. Bake until they’re tender, about 30 minutes. 

3. Meanwhile, in a large pot, combine the chicken breasts, hot sauce, vinegar, cayenne, and the remaining ⅓ cup of ghee and 1 teaspoon of salt. Simmer over low heat for 20 minutes until the chicken is fully cooked. 

4. Remove the chicken from the pot and use two forks to shred the meat. Return the shredded chicken to the pot, add the celery and carrots and cook over medium heat for 10 minutes. 

5. Cut slits in the tops of the roasted sweet potatoes and open them up a bit with a fork. Spoon the filling into the potatoes and drizzle with ranch dressing, sprinkle with cilantro, and serve warm.

Tuesday: Avocado Crab Boats

Thanks to Taste of Home for this recipe!

Ingredients

• 5 medium ripe avocados (peeled and halved)

• ½ cup of mayonnaise

• 2 Tbsp of lemon juice 

• 2 cans of lump crabmeat (drained)

• 4 Tbsp of chopped fresh cilantro 

• 2 Tbsp of minced chives

• 1 serrano pepper (minced and seeded)

• 1 Tbsp of capers

• ¼ tsp of peppers

• 1 cup of shredded pepper jack cheese

• ½ tsp of paprika 

• Lemon wedges

Directions

1. Preheat the broiler.

2. Place 2 avocado halves in a large bowl and mash them lightly. Add mayonnaise and lemon juice and mix until well blended. Stir in the crab, 3 tablespoons of cilantro, chives, serrano pepper, capers, and the pepper. Spoon the mixture into the remaining avocado halves. 

3. Transfer to a 15 x 10-inch baking pan. Sprinkle the halves with cheese and paprika. Broil for 3-5 minutes, then sprinkle with the remaining cilantro and serve with lemon wedges.

Wednesday: Vegan Spaghetti Squash Lasagna Bowl

Thanks to Eating Bird Food for this recipe!

Ingredients

• 1 spaghetti squash

• 1 cup of marinara sauce

• ½ cup of ricotta cheese

• ½ cup of baby greens

• Crumbled ricotta cheese (for topping)

• Parmesan (for topping)

Directions 

1. Heat the oven to 350°F. 

2. Chop the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Coat the inside of each half with a little olive oil, salt, and pepper. Place them on a baking sheet cut side down and bake for 40-50 minutes, or until you can use a fork to make spaghetti-like strands. 

3. Combine the spaghetti squash strands, marinara sauce, ricotta cheese, and baby greens in a bowl and turn the oven temperature to broil. 

4. Spoon the spaghetti squash mixture into the bottom of each squash half. Top with a little crumbled ricotta cheese and broil for about 5-7 minutes, or until the ricotta becomes golden. 

5. Remove from the oven and sprinkle with a little parmesan.

Thursday: Keto Philly Cheesesteak Stuffed Peppers

Thanks to Women’s Health for this recipe!

Ingredients

• 5 bell peppers (4 halved and 1 thinly sliced)

• 2 Tbsp + 2 tsp of olive oil

• ¼ cup of mayonnaise

• 1 Tbps of Dijon mustard

• ½ tsp of garlic powder

• 1 lb. of sirloin steak 

• 2 + ½ cups of crimini or white mushrooms (sliced)

• ½ cup of shredded mozzarella cheese

• Chopper parsley for garnish

• Salt and pepper to season

Directions

1. Preheat the oven to 425°F. Toss the halved peppers on a rimmed baking sheet with 1 tablespoon of oil and roast until they begin to soften — 12-15 minutes. 

2. In a large bowl, whisk the mayonnaise, garlic powder, and ¼ teaspoon of pepper. 

3. Heat a medium skillet on medium-high. Season the steak with ¼ teaspoon of both salt and pepper. Add 2 teaspoons of oil to the skillet, then brown the steak for about 2-3 minutes on each side. 

4. Add the remaining 1 tablespoon of oil, then mushrooms, and cook, tossing for 4 minutes. Then add in the peppers and onions and cook, tossing occasionally, until the vegetables are tender — 2-3 minutes. 

5. Transfer the vegetables to a bowl with the mayonnaise mixture and the steak and toss to combine. Fold in the mozzarella as well. 

6. Put a half cup of mixture into each of the peppers and bake until the cheese melts and the peppers are tender, about 25-30 minutes. Sprinkle with chopped parsley before serving.

Friday: Tomato Soup in a Bread Bowl

Thanks to Food Network for this recipe!

Ingredients

• 5 Tbsp of extra-virgin olive oil

• 1 large onion (sliced)

• 5 large garlic cloves (minced)

• Kosher salt

• 1 28-ounce can of whole peeled San Marzano tomatoes 

• 2 cups of cubed peel butternut squash

• 4 cups of low-sodium chicken broth 

• 2 Tbsp of shredded parmesan cheese

• Freshly ground pepper

• 4 8-ounce sourdough bread boules (top ½ inch sliced off and insides hollowed out to make bowls)

• 1 cup of shredded mozzarella cheese 

• ½ cup of heavy cream

Directions

1. Preheat the oven to 450°F.

2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onions and cook until they’re softened — about 5 minutes. Stir in 3 minced garlic cloves, ½ teaspoon of oregano, and a pinch of salt. Cook for 30 seconds then add 1 cup of water, tomatoes, squash, chicken broth, parmesan, ¾ teaspoons of salt, and a few grinds of pepper. Bring the mixture to a boil then reduce the heat and simmer until the squash is tender — about 15-20 minutes. 

3. Meanwhile, combine the remaining 3 tablespoons of olive oil, 2 garlic cloves, 1 teaspoon of oregano, and a pinch of salt in a small bowl. 

4. Brush the inside of the bread bowls and place them on a baking sheet. Cut the bread tops into cubes and bake them until they’re toasted — about 8-10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting — about 2-3 minutes. 

4. Stir the heavy cream into the soup, bring it to a simmer, and remove it from the heat. Puree the soup in batches and serve it in the bread bowls. Top with the cheese croutons and parmesan.

Fully edible dinners? Yes please! Which recipe is your favorite? What theme should we do next week? Comment below!

For More Of Monet’s Weekly Meal Plans, Read These:

Meals With Monet: Weekly Meal Plan #7

Meals With Monet: Weekly Meal Plan #6