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Happy Saturday, GMC member!

Your full meal plan for the week of June 13 is here. Five dinners with step-by-step prep directions, GF + DF swap notes, and your Instacart links at the bottom of each recipe.

Here’s what’s on the menu → Get the Full Plan + Grocery List Here

Monday: Crispy Chicken Caesar Salad (25 min | GF option)

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Step-by-Step Prep:

Slice each chicken breast in half lengthwise to create two cutlets. Pound each to a quarter-inch thickness. Pat completely dry and season both sides with salt and pepper.
Set up your breading station: whisk eggs in one shallow bowl, combine Italian breadcrumbs and finely grated parmesan in another.
Pour avocado oil into a large skillet over medium heat. Bring to 350°F (about 5 minutes). Oil should be glistening. Drop a pinch of breadcrumbs in. They should sizzle and turn golden within 30 seconds.
Dredge chicken: dip in egg, flip to coat, then press firmly into breadcrumb mixture on both sides.
Pan-fry in batches, 3-4 minutes per side, until deeply golden and 165°F internal. Rest on a paper-towel-lined plate.
Whisk the Greek yogurt caesar: combine Greek yogurt, grated parmesan, garlic, dijon, Worcestershire sauce, lemon juice, and salt.
Toss romaine with dressing. Plate the chicken and top with dressed romaine, more parmesan, and fresh black pepper.

GF: use Aleia's GF Italian breadcrumbs, tested and crispy. Confirm your Worcestershire and dijon are GF.

DF: not easily dairy-free. Parmesan and Greek yogurt are core to this recipe.

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Tuesday: Korean BBQ Meatballs with Roasted Vegetables (35 min | GF + DF)

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Step-by-Step Prep:

Preheat oven to 425°F. Grease a large baking sheet.
Toss cubed sweet potatoes and halved brussels sprouts with one tablespoon sesame oil and salt. Spread on one half of the sheet pan, cut-side down for the sprouts. Roast 15 minutes.
While they roast: soak GF panko in milk for 5 minutes. Add ground beef, minced scallion whites, grated ginger, garlic, gochujang, and salt. Mix until combined. Form into 20-22 meatballs (about 1.5 inches each).
Remove pan from oven. Place meatballs on the other side in a single layer. Drizzle with remaining sesame oil. Bake 14-16 minutes until 165°F internal.
Make the Korean BBQ sauce: combine soy sauce or coconut aminos, maple syrup, rice vinegar, garlic, ginger, and gochujang in a small saucepan. Bring to a boil. Mix cornstarch with water, whisk into sauce. Cook 1-2 minutes until thickened.
Toss cooked meatballs in the sauce. Return to sheet pan. Broil 2-3 minutes until glaze bubbles and caramelizes.
Serve over rice with green onions and sesame seeds.

GF: use GF panko breadcrumbs (Aleia's), GF soy sauce or coconut aminos.

DF: naturally dairy-free.

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Wednesday: Blackened Shrimp Tacos (20 min | GF)

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Step-by-Step Prep:

Make the chipotle crema (can do up to 3 days ahead): whisk together full-fat Greek yogurt, sour cream, adobo sauce from chipotles in adobo, lime juice, honey, and salt. Refrigerate.
Make the slaw: toss shredded cabbage with lime juice, avocado oil, and a pinch of salt. Set aside.
Pat shrimp completely dry. Toss with blackening seasoning (smoked paprika, cumin, garlic powder, dried oregano, onion powder, cayenne, salt, pepper, and lime zest).
Heat avocado oil in a large cast iron skillet over medium-high until shimmering. Add shrimp in a single layer. Cook undisturbed 2-3 minutes. Flip, add the tablespoon of butter to the center of the pan. Cook 1-2 more minutes until deeply charred and curled into a C shape.
Toast corn tortillas directly over a gas flame or in a dry skillet, 30 seconds per side.
Assemble: slaw first, then shrimp, then a generous drizzle of chipotle crema. Top with avocado, crumbled feta, pickled onion, and cilantro.

GF: corn tortillas are naturally GF. Check all spices are certified GF.

Note: crema contains dairy. For DF, substitute cashew cream and plant-based sour cream.

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Thursday: Pork Tenderloin Tacos with Corn Salsa (30 min | GF + DF)

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Step-by-Step Prep:

Marinate the pork (do this Tuesday or Wednesday night): slice pork tenderloin into 1/4-inch slices, then cut into 1/8-inch strips. Combine with olive oil, lime juice, honey, garlic, cumin, chili powder, paprika, oregano, salt, and onion powder. Toss to coat. Refrigerate 20 minutes to 12 hours.
Make the street corn avocado salsa: combine grilled or steamed corn, minced jalapeno, diced red onion, diced avocado, garlic, lime juice, olive oil, cilantro, cumin, and salt. Store in fridge.
Make the cashew crema: microwave cashews in water 3 minutes, drain, blend with fresh water, lime juice, garlic, onion powder, and salt until completely smooth.
Cook the pork: heat oil in a cast iron skillet over medium-high. Add half the pork strips, shaking off excess marinade. Cook 2-3 minutes per side until 145°F. Repeat with remaining pork.
Char tortillas over a gas flame or in a dry skillet. Fill with pork, top with corn salsa, drizzle with cashew crema, finish with chopped cilantro.

GF: corn tortillas are naturally GF.

DF: naturally dairy-free with the cashew crema.

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Friday: Chicken Curry Noodles (Dump & Bake) (35 min | DF | GF with rice noodles)

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Step-by-Step Prep:

Preheat oven to 425°F. Grease a 9x13-inch baking dish.
Whisk the curry sauce right in the baking dish: two cans full-fat coconut milk, red curry paste (start with 2 tablespoons, add more for heat), cumin, salt, lime juice, grated garlic, and grated ginger. Taste and adjust.
Add cubed chicken breast, diced yellow onion, diced red bell pepper, chopped broccolini, and snap peas to the dish. Stir to coat everything in sauce.
Cover tightly with foil. Bake 20 minutes.
Remove from oven. Add udon noodles (or stir-fry rice noodles for GF), gently separating them as you mix into the sauce. Mix cornstarch with a few tablespoons of water, stir into the dish.
Bake uncovered 10-15 more minutes until noodles are al dente, sauce is thick and glossy, and chicken reaches 165°F.
Taste for salt and lime. Serve topped with fresh cilantro, sliced green onions, Thai basil if you have it, and chili crisp.

GF: use stir-fry rice noodles instead of udon. Check your red curry paste is GF.

DF: naturally dairy-free. Coconut milk is the sauce base.

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Bonus: Blueberry Muffins with Crumb Topping (30 min | 12 muffins)

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Step-by-Step Prep:

Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
Make the crumb topping: combine melted butter, brown sugar, cinnamon, and flour until crumbly. Set aside.
Make the batter: whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a large bowl. Add eggs and vanilla. Alternate adding the flour mixture and milk. Fold in fresh blueberries.
Divide batter evenly among muffin cups (about 3/4 full). Scatter crumb topping generously over each.
Bake 20-22 minutes until golden and a toothpick comes out clean.
Cool in pan 10 minutes before removing.

Store at room temperature 2 days or refrigerator up to 5 days. Freeze for up to 3 months.

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This Week's Meal Plan

Full Week Prep Checklist

[ ] Sunday: Bake blueberry muffins
[ ] Sunday: Make cashew crema (lasts a week)
[ ] Sunday or Monday: Mix blackening spice blend (2 minutes)
[ ] Sunday or Monday: Make Korean BBQ sauce (stores 5 days)
[ ] Tuesday or Wednesday: Marinate pork tenderloin for Thursday
[ ] Thursday morning (or night before): Make street corn avocado salsa

Meal Plan + Grocery List

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Prep Ingredients:
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