Your April 5 meal plan is here.
The recipes, the grocery list, and a Sunday prep plan.
I posted the latest crispy rice salad this week—the Beef Shawarma Crispy Rice Salad. This was number TEN in the crispy rice series. Yes, ten!! But if you’ve made even one of them you already know why I keep going. This one has the full shawarma spice blend on the ground beef, a yogurt-tahini dressing I’ve been putting on everything, and the crispy rice on top that I just can’t stop making.
It’s in the lunch slot this week and it’s worth making on Sunday so it’s ready to pull from all week—the components hold up great in the fridge (separately) and it never gets old. Everything else for this week was built around that.
The Golden Chicken Bowls are turmeric-spiced chicken thighs, jasmine rice, sumac pickled onions, and a herby yogurt sauce that comes together in a blender in about two minutes. I keep making this one ever since I first posted it. They’re that good that I keep coming back to them again and again.
The honey glazed salmon is one of my most-made salmon recipes—salmon cubed and roasted in honey, sriracha, and soy sauce until the edges caramelize, served over rice with a cucumber avocado salad and a creamy cottage cheese spicy sauce on top. It comes together faster than ordering delivery and the whole family eats it without complaints, which is its own kind of win.
And the chicken marsala orzo is there for the end of the week when one pot and minimal decisions is all anyone has in them. It’s cozy, it’s creamy, and it reheats perfectly.
There’s also a breakfast and a snack in here that are both sooo easy to make—once you prep them on Sunday you never have to think about either one again for the rest of the week.
Below you’ll find everything you need—the recipes, the grocery list, and a few tips to make the week run smoother. This week’s plan includes:
1 breakfast
1 lunch
3 dinners
1 snack
Click into any recipe below for the full recipe.
Serves 6-8 | Prep: 15 min | Cook: 1 hour
Eggs, cottage cheese, zucchini, spinach, and tomato poured into layers of flaky phyllo dough and baked until golden. The prep is about 15 minutes and the oven does the rest. Slice it up, keep it in the fridge, and breakfast is handled for the week. A little crumbled feta on top is optional but highly recommended.
tips & swaps
Don’t worry if the phyllo sheets rip when you’re layering—it’s fine, nobody will know
Let it cool before slicing so it holds its shape cleanly
Swap the zucchini for whatever vegetables need to be used up—bell peppers, mushrooms, and asparagus all work
Keeps in the fridge for up to 5 days, reheats in 2 minutes
