Meals With Monet: Weekly Meal Plan #1

Welcome to a week of recipes! Cooking can get monotonous and hard, and we can lack inspiration. We’re here to help you with that! Don’t let the dog days of summer get you down, and get cooking with these unique and yummy dinners.

Grocery List

Monday: Steak Tacos with Corn Salsa

Thanks to What’s Gaby Cooking for this recipe!

Ingredients

• 1 pound of skirt steak

• 1 + ½ tsp of chipotle powder

• 3 Tbsp of olive oil 

• 2 Tbsp of fresh lime juice and zest

• 6 green onions

• 2 ears of corn (husked)

• ¼ cup of chopped chives

• 8 small flour tortillas

Directions

1. Heat your grill to medium-high heat. Sprinkle the skirt steak on both sides with salt, pepper, and 1 + ¼ teaspoons of chipotle powder. 

2. Whisk 1 + ½ tablespoons of olive oil and 1 tablespoon of lime juice in an 11 x 17 glass dish. Add the meat and let it marinate for 30 minutes. 

3. While the meat is marinating, brush the green onions and corn with 1 tablespoon of oil and add salt and pepper. Grill the vegetables until they’re slightly charred. This should take about 2 minutes for the green onions and 7 for the corn. 

4. Cut the corn from the cob and transfer the kernels to a bowl. Chop the green onions and add them to the corn. Stir in the cilantro, chives, lime zest, remaining ¼ teaspoon of chipotle powder, ½ tablespoon of olive oil, and 1 tablespoon of lime juice.  

5. Grill the skirt steak for about 2 ½ minutes per side and let it cool for about 5 minutes. 

6. Char the tortillas over an open flame. 

7. Thinly slice the skirt steak across the grain. Divide the steak and juices equally among tortillas. Spoon the corn mixture over each and serve!

Tuesday: Healthy Egg Salad

Thanks to The Mediterranean Dish for this recipe!

Ingredients

• 8 eggs (hard boiled)

• Kosher salt and black pepper

• 2 + ½ tsp of aleppo pepper

• 1 tsp of lemon zest

• A handful of fresh parsley (chopped)

• A handful of fresh mint (chopped)

• Extra virgin olive oil

• 4 Campari tomatoes 

• ½ cucumber (cubed)

• 1-2 avocados (cubed)

• ¼ cup of chopped red onions

• ½ juiced lemon

Directions

1. Peel the hard boiled eggs and slice them into quarters. 

2. Place the sliced eggs into a mixing bowl. Season with a pinch of salt, pepper, and 1 + ½ tsp of aleppo chili peppers. Add in the parsley, mint, and drizzle the olive oil over everything. Toss to combine. Transfer the seasoned eggs to a serving platter.

3. Use the same mixing bowl to mix the tomatoes, cucumbers, avocado, and chopped red onions. Season with salt, pepper, ½ tsp of aleppo pepper, and lemon zest. Add the lemon juice and drizzle more olive oil. 

4. Top the eggs with the chopped salad and serve at room temperature.

Wednesday: Roasted Vegetable Pasta

Thanks to Love & Lemons for this recipe!

Ingredients

• 4 carrots (cut into 1-inch pieces)

• 1 small yellow onion

• 5 small pattypan squash (cut in half)

• 2 small zucchini (cut into 1-inch pieces)

• 10 cherry tomatoes

• 1 Tbsp of extra-virgin olive oil

• 1 Tbsp of sherry vinegar

• 2 garlic cloves (minced)

• ½ tsp of herbes de Provence

• Leaves from 8 sprigs fresh thyme

• 1 16-ounce package of penne pasta

• ½ cup of crumbled feta cheese

• ½ cup of fresh basil

• Juice of ½ small lemon

• Pinches of red pepper flakes

• Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on one sheet and the squash, zucchini, and tomatoes on the other. Drizzle both sheets with olive oil and season with salt and pepper. 

2. Roast the carrots and onions for 30-35 minutes, or until they are tender and browned. Roast the second sheet for 20 minutes.

3. Combine 1 tablespoon of olive oil, sherry vinegar, garlic, herbs de Provence, thyme, ¼ tsp of salt, and several grinds of black pepper in a large bowl. Then stir in the roasted vegetables. 

4. Prepare the pasta according to the instructions on the package. Drain the pasta and transfer it to the bowl with the veggies. Toss to coat. 

5. Add the feta, basil, lemon juice, and red pepper flakes. Season with more salt, pepper, and lemon juice if desired. 

6. Garnish with fresh herbs and more olive oil!

Thursday: Huevos Rancheros

Thanks to The Modern Proper for this recipe!

Ingredients

• 2 cans of black beans (drained)

• 1 + ½ cups of medium salsa

• ½ tsp of salt

• 4 corn tortillas

• 4 eggs (fried over medium)

• Cotija cheese

• Cilantro

• Avocado

• Hot sauce

Directions

1. Add the black beans, salsa, and salt to a medium-sized skillet. Stir the mixture and bring it to a simmer. Continue to cook it until most of the liquid has absorbed — about 5-7 minutes. 

2. Warm each tortilla in another skillet until the soft edges begin to brown.

3. Put a tortilla on each plate and add 1 cup of the bean mixture and a fried egg. Garnish with salsa, avocados, hot sauce, and anything else that might be left over from the week!

Friday: Grilled Chicken and Strawberry Cobb Salad

Thanks to Country Living for this recipe!

Ingredients

• ¼ cup of extra-virgin olive oil

• 2 tsp of lime zest

• 1 + ½ Tbsp of honey

• Kosher salt

• Freshly ground black pepper

• 1 head of Romaine lettuce (torn)

• 2 chicken breasts (grilled and sliced)

• 2 cups of sliced strawberries

• 4 oz of crumbled feta 

• 1 cup of cooked peas

• 1 avocado (sliced) 

• ½ cup of sliced red onion

Directions

1. Whisk the olive oil, lime zest, lime juice, and honey together. Season the mixture with salt and pepper and set aside. 

2. Place the romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion. Season with salt and pepper and drizzle with dressing. Serve immediately.

Will you be making these recipes this week? Which recipe is your favorite? Share with us below!

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