Hey Reader,

Asparagus is at its absolute peak right now and I wanted to build a plan around that moment!

Wednesday's tahini ginger salmon with sesame asparagus is one of those dinners that looks like you spent real time on it but comes together on one pan in about 20 minutes. The rest of the week is a solid mix: a quinoa skillet to start Monday strong, a bold Cajun pasta for the night you need something hearty, quick pork lettuce wraps that feel surprisingly special for a Thursday, and a 30-minute stir fry to close the week fast.

This week's lineup covers five different proteins, most dinners are under 30 minutes, and there's a strawberry shortcake bonus recipe for the weekend that is everything spring strawberries deserve.

Here's What's on the Menu:

Monday | Ground Turkey Enchilada Quinoa Skillet(GF + DF)

Tuesday | Creamy Cajun Chicken and Sausage Pasta(DF; GF with swap)

Wednesday | One Pan Tahini Ginger Salmon with Sesame Asparagus(GF + DF)

Thursday | Chicken Doner Kebab(GF option; DF option)

Friday | Ground Beef Stir Fry(GF + DF)

BONUS | Vegan Strawberry Shortcake(GF + DF)

✨Click here to download the printable shopping list✨​

Meal Prep Tips:

• Ground Turkey Enchilada Quinoa Skillet: Brown the turkey with onion and garlic Sunday night — Monday becomes stir-and-simmer in under 20 minutes.
• Creamy Cajun Chicken and Sausage Pasta: Slice the chicken and sausage and chop the bell peppers the night before — Tuesday is one pot from there.
• Tahini Ginger Salmon: Whisk the tahini sauce and trim the asparagus a day ahead; Wednesday is preheat-and-go.
• Chicken Doner Kebab: Marinate the chicken thighs Wednesday night (overnight is ideal) — Thursday is just cook and assemble.
• Ground Beef Stir Fry: Chop all the veg and mix the stir-fry sauce Thursday night — Friday is 10 minutes of actual cooking.

Recipe Customizations:

Gluten-free: Most of this week is naturally gluten-free — the turkey quinoa skillet, salmon, pork wraps, and beef stir fry all work as-is (just confirm your enchilada sauce brand and swap soy sauce for coconut aminos in the stir fry). For Tuesday’s Cajun pasta, use your favorite GF pasta and the sauce is already GF. The strawberry shortcake is naturally GF too.

Dairy-free: Almost everything this week is naturally dairy-free. Tuesday’s Cajun pasta is actually DF already since it uses coconut milk as the base — so the whole week is dairy-free-friendly without any heavy swaps.

A few extras if you want them:

🥗 Lunch: Monday’s turkey quinoa skillet doubles beautifully as a batch lunch through Thursday — it holds up and reheats fast. For a second option, Caesar Pasta Salad is my spring go-to: make the pasta and dressing separately, keep cold, combine when you’re ready.

🍳 Breakfast:Vanilla Almond Granola — I’ve been making this on Sundays lately and it takes about 20 minutes and covers breakfast all week. Serve over coconut or Greek yogurt with whatever fruit you have (strawberries this time of year, obviously).

Tag me @whatmollymade on Instagram if you make anything this week — I love seeing your kitchens. Happy cooking!

Thanks for following along! Don't forget to tag me on Instagram so I can see what you're making!

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