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In this meal plan, I’m leaning into cozy with a little brightness around the edges. We still want warmth in our bowls, but with milder days creeping in, it feels right to add a pop of freshness—just enough to hint that sunnier days are on their way.
About Meal Plan #10
Mid to late February is when that seasonal depression really kicks in. I try not to eat my feelings about it, but I do like my food to have some influence on my mood. We still need cozy meals to comfort ourselves, but that little hint of Spring in the air also welcomes fresh flavors.
Monday‘s curry salmon with coconut milk is as rich in color as it is in flavor—and it’s a wonderful new way to enjoy fish.
On Tuesday, we’re stepping into bowl meal territory with my popular burrito bowl. You can enjoy it as written or play around to make it your own.
Wednesday just seems like a good day for baked turkey meatballs. But not just any turkey meatballs—these ones get a toss in some hot honey!
Thursday‘s dinner features a classic: chicken paprikash. This is one of those meals I ate a few times as a kid but sort of forgot about. Until I made it again a few years ago and knew it needed a revival.
Of course, on Friday, we have pizza. This week we’re smothering it with crumbled sausage and roasted red peppers. You’ll love it.
Table of Contents
Curry Salmon With Coconut Milk
This creamy, coconutty curry salmon is the kind of dinner that tastes like it simmered all afternoon—but comes together in about 30 minutes, start to finish.
Healthy Burrito Bowl Recipe
This high-protein burrito bowl is deeply satisfying in that “I’m full and happy” kind of way. It’s wholesome, healthy, and sturdy enough to make ahead for lunches all week.
Baked Turkey Meatballs With Hot Honey
These baked turkey meatballs are pure weeknight gold. Packed with ginger and garlic and brushed with a sticky, spicy-sweet, hot honey glaze, they hit that perfect balance of savory, sweet, and just a little heat.
Chicken Paprikash (Paprika Chicken)
This chicken paprikash is rich, creamy, and just bold enough to keep things interesting. It’s the kind of cozy dinner that feels a little special but comes together in about 30 minutes—exactly what a weeknight needs.
Sausage and Roasted Red Pepper Pizza
Shake up pizza night with this sausage-and-roasted-red-pepper situation—salty, a little earthy, and deeply craveable. It’s still Friday night pizza, but different enough to keep things interesting.
Grocery List 🛒
For your convenience, you can download the week’s grocery list here.
Smart Prep Tips for the Week 📝
Sunday is for the tiniest head start—an hour, maybe. Just enough to soften the edges of the week ahead, without turning your day off into a productivity marathon. Because Sunday is for rest, afterall.
- Monday’s Salmon Curry
- If you have a large fillet, cut it into portions, checking for any pin bones along the way. Transfer the fillets to airtight bags or food storage containers and refrigerate.
- Chop the onion, bell pepper, and mushrooms. Store the chopped onion separately (it is added to the pan separately from the peppers and mushrooms), and store the peppers and mushrooms together in prep containers.
- Tuesday’s Burrito Bowls
- If using leftover chicken from another dish, shred it and transfer it to an airtight container. Otherwise, I recommend buying already-prepared rotisserie chicken.
- Dice the onions and pop them into a container to refrigerate.
- I like to use already-prepared pico de gallo for convenience. If you’re just chopping tomatoes, do that and store them with the onions.
- If using my homemade taco seasoning, mix that up and store it in a small container.
- Wednesday’s Meatballs
- If you want to get a headstart, go ahead and make your meatballs on Sunday. Cool them, then store in airtight containers until Wednesday. But don’t toss them into the honey glaze just yet! Save that for Wednesday, after reheating them.
- Thursday’s Chicken Paprikash
- Chop the onions and tomatoes, then store them in separate containers and refrigerate.
Delicious Pairings 🥄
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