Weekly Meal Plan: April 13-19

SUNDAY: COD & CHICKPEA STEW

Grab a spoon and dig into a steaming bowl of this one-pot stew that’s packed with cod and chickpeas to satisfy all appetites. 

Get the recipe here.

MONDAY: CARAMELIZED SPRING ONION AND GRUYERE TART

To create this decadent tart, sweet spring bulb onions get cozy with mustard, balsamic vinegar and honey. A generous shower of Gruyere cheese over the pastry ensures a crisp, golden-bottomed crust. Serve with a simple tossed salad or grilled asparagus.

Get the recipe here.

TUESDAY: THAI PEANUT BEEF TACOS

If you like the flavour of a Thai coconut curry, you'll love these creamy and crunchy tacos topped with ripe mango and colourful coleslaw mix. Feel free to use ground chicken, turkey or pork instead of beef, if that's what you prefer.

Get the recipe here.

WEDNESDAY: SPEEDY ASPARAGUS AND CHICKEN PICCATA WITH HERBED COUSCOUS

Because chicken cutlets are much thinner than whole chicken breasts, they cook much more quickly and save time. You can buy chicken breasts already sliced into cutlets, or simply cut whole boneless breasts in half horizontally. Asparagus works beautifully in this recipe, but snow peas or sweet peppers would be delicious as well, so work with whatever you happen to have on hand.

Get the recipe here.

THURSDAY: PESTO MEATBALLS WITH PEPPERS AND GREENS

Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming. 

Get the recipe here.

FRIDAY: DOUBLE MOZZARELLA AND SPINACH PITA PIZZAS

Store-bought whole wheat pitas make quick and easy pizza crusts, perfect for time-pressed weeknight meals. If your kids don't like spinach, top the pizzas with diced sweet red pepper or their favourite veggies.

Get the recipe here.

SATURDAY: OLIVE OIL & ALMOND CAKE

This rich and decadent cake is best served as an accompaniment to coffee or tea—or with a scoop of vanilla ice cream for dessert!

Get the recipe here.