Meal Plan for May Week 3

This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!

This week is all about simplicity!

I’ll be out of the house for a handful of evenings this week teaching cooking classes, so I want to plan to have a few meals all set and ready for my husband to assemble while I’m gone. (He cooks too, for the record, but is much more of an impromptu ‘what’s in the cupboard’ kind of cook!)

Even though I’m craving “simple” for this week, I also want my meals to be satisfying and filling. A sheet pan chicken supper, a hearty dinner-worthy salad, hearty rice bowls, and a dressed-up ramen all made the roster.

If you’ve got great spring veggies in the crisper you’re excited to use, feel free to incorporate them into the black bean bowls or ramen – both are incredibly forgiving and adaptable.

Ok, without further delay, here’s the plan for this week:

Cobb Salad

Cobb Salad

20 min
Gluten-Free, Low Carb

A really good Cobb salad is up there on my list of desert island meals. I poach the chicken and boil the eggs on the weekend to cut down on active cooking time on my busy Monday evening, but beyond that this recipe is much more about assembling than actual cooking. Really this salad is a complete meal on its own, but if you’d like to slice up a baguette or thaw some dinner rolls, you’ll be truly set.

Sheet Pan Chicken with Asparagus and Potatoes

One-pan suppers are a weeknight savior! This recipe joins potatoes and asparagus for one flavor-packed seasonal meal. Most of the time spent here is inactive: Get the potatoes roasting right when you step in the door and tend to other things until it’s time to add the chicken and asparagus. All in all, this meal really does make itself. I like to serve this with rice, farro, or quinoa, but wide butter noodles would also help sop up some of those irresistible pan juices.

Tofu and Rice Veggie Bowl

Black Rice Bowls with Tofu and Veggies

1 hr, 5 min
Vegan, Vegetarian

We eat a lot of grain bowls at home, and one of the main reasons I love them so much is that they’re really more of a template than a hard-and-fast recipe. Here, feel free to forego the pickles to keep things simple, and chop up any veggies you have in the crisper (shredded carrots or cabbage would be great, as would leftover roasted sweet potatoes). To save on time, cook the rice and bake the tofu in advance.

Easy Ramen Noodle Soup with Chicken

In our family, we call this kind of recipe “dressy ramen.” It’s a way to take store-bought ramen noodles and turn them into something restaurant-worthy with relatively little effort. The secret to creating a truly flavorful soup is in using a good chicken broth. Also, think through your toppings (black sesame seeds and green onions are my favorite!). A Cucumber Yogurt Salad would be a great compliment.

Mint Ricotta Stuffed Pasta Shells

Just because spring has arrived doesn’t mean there can’t be space in the week for a hearty pasta dish! This version celebrates spring by incorporating fresh mint into the ricotta filling. If I’m having a highly organized week and am thinking ahead, I'll double the sausage tomato sauce and freeze the leftovers for a later meal. Serve with a simple green salad.

2 Comments

No ImageMeal Plan for May Week 3

  1. GAF

    Cobb Salad for tonite! Looks fantastic—great choice when 92 degree weather is on for today.

    • Carol

      I’ve made it repeatedly in the last few weeks… once a week, that is. I find it quite refreshing on a warm weeknight like you said. :-)