In The Kitchen Meal Plans

Simply Recipes 2019 Meal Plan: May Week 3

Eat what makes you happy! This week's meal plan tempts you with roast chicken, cashew cream pasta, Mexican lasagna, coconut shrimp soup, and sausage and peppers!

Meal Plan for May Week 3

This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel.

Spring is my favorite season (sorry, summer). The warm weather allows us to shed the heavy sweaters and enjoy the beauty budding all around us. Spring is also a good time to take a second look at our family meals.

My goal is to feed my family a “healthy dinner,” but what does that mean? In our family, it means serving a variety of food groups, dishing appropriate portion sizes, and buying as many fresh and organic food items as possible.

With all the fresh fruits and vegetables available in the month of May, I’m excited to get in the kitchen and start cooking! I want to serve healthy, delicious dinners to ensure dinnertime is everyone’s favorite part of the day.

  • The Best Dry-Brined Roast Chicken

    Dry Brined Roast Chicken - - whole chicken on platter Recipe

    Roast chicken is one of my favorite spring meals. Lemon and thyme give the chicken a pop of flavor. I’m a believer in meat thermometers—pull the chicken out of the oven once it hits 165°F in the thickest part of the breast. Serve with Potato Dinner Rolls.

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    I love cashews, and this creamy cashew sauce is an ingenious way to eat them. Though I usually have heavy cream in my refrigerator, I’m always up for finding new ways to get nuts and seeds into our diet. Another bonus? This pasta dish works well with a variety of vegetables.

  • Mexican Lasagna

    Mexican Lasagna made with tortillas, beef, beans, and cheese ready to serve
    Elise Bauer

    I remember my mom making a similar dish and loving it! Mexican lasagna is endlessly versatile. Use your favorite ground meat and beans, and tailor the spice to your preference. Also, the casserole can be made the day before and baked the next day.

  • Cambodian Coconut Shrimp Soup

    Coconut Shrimp Soup from Cambodia
    Sally Vargas

    Soup is a great way to eat multiple food groups at once. Lemongrass and ginger flavor this Cambodian soup while coconut milk elevates it to creamy perfection. Any leftovers will be wonderful for lunch the next day. Serve with rice for a hearty meal.

  • Sausage, Peppers, and Onions

    Sausage, Peppers, and Onions recipe
    Elise Bauer

    I can always count on whoops of delight when sausages are brought to the dinner table. These sausages are simmered in tomato sauce along with sautéed bell peppers and onions. The sausages can be served over pasta or polenta if hoagies aren’t your thing. Serve with Spring Succotash for a bright accompaniment.