Week 15 Meal Plan

Monday: Thai lemongrass shrimp curry with greens + coconut rice

Tuesday: Red wine braised beef with goat cheese grits & roasted vegetables

Wednesday: Turkey burgers with fennel maroulosalata (Greek) chopped salad  

Thursday: Peach, grilled corn & tomato salad with hot honey seared salmon

Friday: Date Night

Download the mealplan below:

Week 15.pdf

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1. Thai Lemongrass Shrimp Curry with Greens + Coconut Rice

Serves 4

Ingredients

• 1 lb large shrimp, peeled & deveined

• 2 stalks lemongrass, trimmed & smashed

• 1 tbsp fresh ginger, grated

• 3 garlic cloves, minced

• 2 tbsp red curry paste

• 1 can (14 oz) coconut milk

• 2 cups chicken or vegetable broth

• 1 tbsp fish sauce

• 1 tsp coconut sugar (or brown sugar)

• 4 cups mixed greens (baby spinach, bok choy, or kale)

• 2 tbsp lime juice

• 2 tbsp fresh cilantro, chopped

For coconut rice:

• 1 cup jasmine rice

• 1 can (14 oz) coconut milk

• ½ cup water

• ½ tsp salt

Directions

1. Cook rice: combine rice, coconut milk, water, and salt. Bring to boil, then simmer 15 min until fluffy.

2. In a large skillet, sauté lemongrass, ginger, garlic in oil for 1 min. Add curry paste, stir.

3. Pour in coconut milk, broth, fish sauce, and sugar. Simmer 5 min.

4. Add shrimp, cook 3–4 min until pink. Stir in greens until wilted.

5. Finish with lime juice & cilantro. Serve with coconut rice.

2. Red Wine Braised Beef with Goat Cheese Grits & Roasted Vegetables

Serves 4

Ingredients

• 2 lbs beef chuck roast, cut into chunks

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups red wine

• 2 cups beef broth

• 2 sprigs rosemary

• 2 sprigs thyme

• Salt & pepper

For goat cheese grits:

• 1 cup stone-ground grits

• 4 cups chicken broth

• 2 tbsp butter

• ½ cup goat cheese, crumbled

For roasted vegetables:

• 1 lb carrots, cut into batons

• 1 lb Brussels sprouts, halved

• 2 tbsp olive oil

• Salt, pepper

Directions

1. Preheat oven to 325°F.

2. Brown beef in Dutch oven. Remove. Sauté onion, carrots, celery, garlic. Stir in tomato paste.

3. Deglaze with wine, add beef back in with broth & herbs. Cover, braise 2.5–3 hrs until tender.

4. Roast carrots & Brussels sprouts with oil, salt, pepper at 400°F for 25 min.

5. Cook grits in broth until thick, stir in butter & goat cheese.

6. Serve beef over grits with roasted vegetables on the side.

3. Turkey Burgers with Fennel Maroulosalata (Greek Chopped Salad)

Serves 4

Ingredients

• 1 lb ground turkey

• 1 garlic clove, minced

• 1 tsp oregano

• ½ tsp cumin

• 1 tsp salt, ½ tsp pepper

• 2 tbsp olive oil

For maroulosalata:

• 1 head romaine, finely chopped

• 1 fennel bulb, thinly shaved

• ½ cucumber, diced

• 3 scallions, chopped

• 2 tbsp fresh dill, chopped

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• Salt, pepper

Directions

1. Mix turkey with garlic, oregano, cumin, salt, pepper. Shape into 4 patties.

2. Pan-fry or grill with olive oil until cooked through (165°F internal temp).

3. Toss salad ingredients with olive oil, vinegar, mustard, salt & pepper.

4. Serve burgers with maroulosalata on the side (or on top).

4. Peach, Grilled Corn & Tomato Salad with Hot Honey Seared Salmon

Serves 4

Ingredients

• 4 salmon fillets (5–6 oz each)

• 1 tbsp olive oil

• 1 tbsp hot honey (or honey + chili flakes)

• 2 peaches, sliced

• 2 ears corn, grilled & kernels cut off

• 1 pint cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 2 cups arugula

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt & pepper

Directions

1. Grill or pan-sear salmon in olive oil until just cooked. Brush with hot honey at end.

2. Grill corn, slice kernels off cob.

3. Toss peaches, corn, tomatoes, onion, and arugula with olive oil, balsamic, salt & pepper.

4. Serve salmon over the salad.

🛒 Grocery List

Produce

• 2 stalks lemongrass

• 1 knob fresh ginger

• 10 garlic cloves

• 2 onions

• 6 carrots

• 2 celery stalks

• 4 cups mixed greens (spinach/bok choy/kale)

• 1 head romaine lettuce

• 1 fennel bulb

• ½ cucumber

• 3 scallions

• 2 tbsp fresh dill

• 2 peaches

• 2 ears corn

• 1 pint cherry tomatoes

• ½ small red onion

• 2 cups arugula

• 1 lb Brussels sprouts

• 2 sprigs rosemary

• 2 sprigs thyme

• 2 limes

• Fresh cilantro

Proteins

• 1 lb shrimp

• 2 lbs beef chuck roast

• 1 lb ground turkey

• 4 salmon fillets

Dairy

• ½ cup goat cheese (crumbled)

• 2 tbsp butter

Pantry / Dry Goods

• Jasmine rice (1 cup)

• Stone-ground grits (1 cup)

• Red curry paste (2 tbsp)

• Coconut milk (2 cans)

• Chicken broth (8 cups total)

• Beef broth (2 cups)

• Red wine (2 cups)

• Olive oil

• Tomato paste (2 tbsp)

• Fish sauce (1 tbsp)

• Coconut sugar or brown sugar (1 tsp)

• Dijon mustard (1 tsp)

• Red wine vinegar (1 tbsp)

• Balsamic vinegar (1 tbsp)

• Hot honey (or honey + chili flakes)

Spices

• Oregano

• Cumin

• Salt & pepper

Perfect! Here’s a prep plan to make your weeknight cooking easier. I organized it into Weekend Prep (or whenever you shop) and Day-Of Cooking Steps so you’ll save time and avoid feeling rushed.

🥕 Prep Plan

Weekend (or Grocery Day) Prep

Do these ahead of time (store in airtight containers in the fridge, labeled by recipe):

For Thai Lemongrass Shrimp Curry

• Rice: Pre-measure jasmine rice & coconut milk together in a container. (Cook fresh the day of.)

• Aromatics: Peel & mince garlic and ginger. Smash lemongrass stalks. Store together.

• Shrimp: If frozen, thaw in fridge overnight before cooking day.

For Red Wine Braised Beef

• Veggie Base: Dice onion, carrots, and celery. Store in a container.

• Beef: Cut chuck roast into chunks. Store in fridge.

• Herbs: Bundle rosemary & thyme in a small baggie.

• Make Ahead (optional): You can braise the beef fully 1–2 days before. It reheats beautifully and actually tastes better. Just reheat gently on the stove while you make the grits & veggies.

• Veggies: Trim and halve Brussels sprouts, cut carrots into batons. Store separately.

For Turkey Burgers with Maroulosalata

• Burger Mix: Combine ground turkey with garlic, oregano, cumin, salt & pepper. Shape into patties, place on parchment, cover, and refrigerate. (1–2 days ahead is fine.)

• Salad: Chop romaine, fennel, cucumber, scallions, and dill. Store in a sealed container with a paper towel inside to absorb moisture. Mix dressing (olive oil, vinegar, mustard) in a jar and refrigerate.

For Salmon with Peach, Corn & Tomato Salad

• Corn: Grill or boil corn, cut kernels off, and store.

• Veggies: Slice peaches, halve cherry tomatoes, slice red onion. Store separately.

• Salad Base: Wash & dry arugula. Store wrapped in a paper towel in a container.

• Dressing: Mix olive oil & balsamic in a small jar.

Day-Of Cooking

Here’s how quick each meal becomes after prep:

Thai Lemongrass Shrimp Curry

1. Cook coconut rice.

2. Sauté aromatics & curry paste, add liquids.

3. Add shrimp & greens. Finish with lime & cilantro.

⏱️ 25 minutes

Red Wine Braised Beef with Goat Cheese Grits & Roasted Vegetables

• If braised ahead: Reheat beef while making grits & roasting veggies.

• If not: This is your “long cook” day (2.5–3 hrs braise). Do it on a weekend or slow day.

⏱️ 25 minutes (if beef already braised) ⏱️ 3 hrs (if making fresh)

Turkey Burgers with Maroulosalata

1. Pan-fry or grill patties (10–12 min).

2. Toss pre-chopped salad with dressing.

⏱️ 20 minutes

Hot Honey Salmon with Peach, Corn & Tomato Salad

1. Sear salmon, glaze with hot honey.

2. Toss prepped corn, peaches, tomatoes, onion, and arugula with dressing.

⏱️ 20 minutes

⏳ Suggested Order of Meals

• Day 1: Thai Lemongrass Shrimp Curry (best when fresh, shrimp doesn’t hold well).

• Day 2: Red Wine Braised Beef (or braise on Day 1, eat Day 2).

• Day 3: Turkey Burgers with Maroulosalata.

• Day 4: Hot Honey Salmon with Peach & Corn Salad.