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Menu Archive

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CS Meal Plans

My Meal Plans

Week of 3/24/25

40 | 60

Rotisserie Chicken Enchiladas with mushrooms and spinach

20 | 20

[Leftover] Rotisserie Chicken Flatbread Wraps with Greek Salad

45 | 45

Gnocchi with Kale and 'Sausage' with zucchini and pine nut salad

25 | 25

Tofu and Green Curry Noodle Soup with zucchini and broccoli

Week of 3/17/25

40 | 50

Curried Meatball Quinoa Bowl with roasted cauliflower / tomatoes / raita

45 | 45

Pork Chops with Miso Butter with roasted Brussels sprouts and carrots

30 | 30

Moroccan Bean Soup with leftover meatballs / yogurt

40 | 40

Quinoa Fried ‘Rice’ with Bacon and green smoothie

Week of 3/10/25

20 | 40

Honey-Harissa Glazed Salmon with rice / broccolini

35 | 35

Costa Rican Black Beans and Rice (Gallo Pinto) with fried eggs / sliced oranges

25 | 40

Hamburger Soup with rolls and honey butter

40 | 40

Bangers and Mash with onion gravy / buttered peas

Week of 3/3/25

35 | 575

Slow Cooker (or not) Hoisin Pork Noodle Bowls with sauteed bok choy

40 | 40

Shrimp Etouffee with Zucchini and rice

25 | 25

[Leftover] Hawaiian Pulled Pork Salad with pineapple / cashews / bell peppers

35 | 35

Deconstructed Stuffed Cabbage Soup with ground turkey / yogurt

Week of 2/24/25

45 | 45

Tilapia with Mustard-Thyme Cream Sauce with roasted parsnips / balsamic kale salad

30 | 40

Broccoli Cheddar Soup in bread bowls (or with rolls)

30 | 50

Balsamic Marinated Steak Salad with avocados / roasted red peppers / pine nuts

30 | 60

Sheet Pan BBQ Sausage and Bell Peppers with roasted sweet potatoes / cauliflower rice

Week of 2/17/25

40 | 50

Korean Bulgogi Bolognese with noodles / pickled cucumbers

30 | 30

Fattoush Salad with Pan-Fried Chickpeas and creamy tahini dressing

50 | 50

Skillet Denver Tots with Poached Egg and ham / bell peppers / cheddar

30 | 30

[Leftover] Korean Bulgogi Soup with silken tofu / cabbage / mushrooms

Week of 2/10/25

30 | 30

Rotisserie Chicken and Soba Noodle Salad with ginger-peanut dressing

30 | 60

Mexican Tuna and Rice Casserole with corn / bell peppers / zucchini

55 | 55

[Leftover] Buffalo Chicken-Stuffed Sweet Potatoes with ranch dressing / roasted broccoli

40 | 40

Burst Tomato and White Bean Stew with kale / garlic toasts

Week of 2/3/25

30 | 360

Slow Cooker (or not) Chicken and Wild Rice Soup with spinach and pear salad

45 | 60

Korean “Fried” Chicken Wings with Gochujang mayo / vegetables / Furikake fries

40 | 40

Crunchy Berbere Turkey Tacos with collard slaw / tomato relish

45 | 45

Skillet Zucchini Parmesan with garlicky panko / spaghetti

Week of 1/27/25

30 | 50

Tamarind Marinated Salmon with bok choy / rice

50 | 530

Slow Cooker (or not) Beef Bourguignon with mashed potatoes / mixed greens salad

45 | 45

Stovetop Mac and Cheese with white beans / broccoli / bell peppers

40 | 40

Shrimp Fried Rice with stir-fried ginger cabbage

Week of 1/20/25

25 | 25

Baked White Fish with Garlic-Chive Butter and couscous / spinach and peas

35 | 155

Winter Panzanella with Seared Flank Steak and sun dried tomato vinaigrette

40 | 40

Sausage Stroganoff with cabbage / roasted broccoli

45 | 45

Breakfast 'Rellenos' and green salad with oranges