Meal Plan for May Week 2

Here's your meal plan for May Week 2! We've got Beef Stir Fry with Asparagus, Salmon with Tomato-Onion Sauce, a Green Curry with Zucchini Noodles, and more!

By
Megan Gordon
Megan Gordon
Megan Gordon
Since 2010, Megan has been active in the food media world. She's a marketer and brand consultant, food writer, culinary teacher, and cookbook author.
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Published May 05, 2018
Megan Gordon
May Week 2 Meal Plan

I spent some time last week stocking up on spring produce -- nothing gets me feeling more inspired to step into the kitchen than new, seasonal veggies!

Asparagus is so tender right now, and while zucchini isn’t necessarily quite in season, I worked it into a light meal on Monday night that feels right for springtime (also, I'm still on that healthy post-vacation kick!)

This week I aimed for variety of recipes: a vegetarian meal, a few that aren't, plus a comfort food favorite for Friday evening. Both pasta dishes are great reheated, so if you want to really get yourself organized (or, like me, tackle some meal prep once the kiddo is asleep) they’re good ones to do in advance.

Friday’s lasagna feeds a crowd, so use it as an excuse to invite a few friends over – or freeze leftovers for a desperate dinnerless night in the future.

Get ready to dive into this week's meal plan!

  • Quick Green Curry Chicken with Zucchini Noodles

    Quick Green Curry Chicken with Zucchini Noodles
    Lisa Lin

    I always know warmer weather is on the horizon when we start working zucchini noodles into the weekly rotation. Even though zucchini season hasn't started yet, they’re readily available in grocery stores right now and this light, effortless meal makes stepping back into the work week that much easier. Although this dish is really a meal on its own, if you’re dying for a side dish to serve with your curried noodles, a fresh cucumber salad is a good bet.

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  • Pasta with Spinach, Artichokes and Ricotta

    Lemon artichoke pasta with spinach
    Sally Vargas

    Busy adults crave dinner shortcuts, and a vegetarian pasta that our whole family can (and will) eat makes busy Tuesday evenings a breeze. The trick here is in using frozen artichokes, which are inexpensive and available year-round. All in all, much of the work for this dinner lies in toasting the bread crumbs and cooking down the greens and artichokes – then dinner’s on the table. Serve with a hearty green salad.

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  • Flank Steak Stir Fry with Asparagus and Red Pepper

    Flank Steak Stir Fry with Asparagus and Red Bell Pepper
    Elise Bauer

    Hump Day calls for recipes with a short ingredient list and foolproof instructions, and this stir-fry wins on both counts. Come asparagus season, I’m always looking for new ways to use this seasonal favorite, and it really shines here alongside the tender flank steak, vibrant peppers, and gingery stir fry sauce. Serve with rice or your favorite grain.

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  • Salmon with Tomato, Onions, and Capers

    Salmon with Tomatoes, Onions, Capers
    Elise Bauer

    My husband and I are guilty of constantly quick-cooking salmon at a high temperature, which certainly gets the job done but doesn’t always result in the most tender piece of fish. So this recipe is a welcome change of pace – it relies on poaching instead. To save on time, you could make the tomato-onion sauce in advance, so you’re simply assembling and cooking the salmon come dinnertime. Serve with rice or your favorite grains, or a classic Mixed Green Salad.

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    Continue to 5 of 5 below.

  • Buffalo Chicken Lasagna

    Buffalo Chicken Lasagna
    Aaron Hutcherson and Emma Christensen

    By the end of the week, I often have to really talk myself into cooking dinner rather than ordering takeout, so planning a meal that practically makes itself is key. And while this lasagna sounds fancy and involved, it couldn’t be easier thanks to the use of rotisserie chicken meat and oven-ready noodles. Leftovers make a great weekend lunch (or Sunday night dinner), and a simple side salad really rounds out the meal.

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