Meal Plan #7 | June 2024
Miso-butter salmon, miso chicken & coconut rice, orzo pasta salad & Instant Pot pork
Hello Subscribers!
This month’s meal plan has a nice mix of recipes with completely different flavors. There’s salmon, chicken, shredded pork and a cold vegetarian pasta salad that’s perfect for summer.
Meal #1: Miso butter baked salmon
Meal #2: Baked miso chicken and coconut rice
Meal #3: Orzo pasta salad with pesto (with optional pan-seared shrimp)
Meal #4 and #5: Instant Pot pork, served two ways
Where to Find the Recipes
Meals #1, #3 and #4/5 link back to my food blog where you’ll find full recipes with cooking tips. All of the recipe cards on my blog have the option to print.
Meal #2 is a bonus recipe that only paid subscribers like you have access to on Substack. This recipe, and all of the bonus recipes, can be found on the Kitchen Skip Substack recipe index page.
Meal #1
Recipe: Miso butter baked salmon
Side Dishes: Rice and green beans
The super-flavorful miso butter is made from white or yellow miso paste, salted butter, stone ground mustard and lemon. It adds incredible savory flavor to salmon for an easy, fast weeknight meal.
P.S. The meal for tomorrow night is baked miso chicken that needs needs to be marinated overnight, so while you’re making the miso butter salmon it’s a good time to also make the miso marinade for the chicken.
Meal #2
Recipe: Baked miso chicken and coconut rice
Side Dishes: Sliced cucumbers, or try this Asian cucumber salad from Feasting at Home
Since you already bought miso paste for the miso butter salmon, why not use it again? This recipe combines miso marinated boneless chicken thighs with jasmine rice and coconut milk for a savory, fragrant and modern casserole.
Note: The chicken needs to marinate overnight for the best flavor.
Meal #3:
Recipe: Orzo pasta salad with pesto
Side Dishes: If your family needs more than just pasta salad for dinner, then you can serve pan-seared shrimp on the side. (Or, this could also be a night when you throw some store-bought chicken tenders or fish sticks in the oven for the kids)
Meal #4 & #5
Recipe: Instant Pot pork
This tender, flavorful shredded pork should provide two meals. It only takes about 10 minutes of hands-on cooking to prep the pork but the total amount of time it will spend in the pressure cooker is around 2 hours, so make sure you cook the pork on a day when you can start dinner early.
Meal #4: Shredded pork sandwiches on rolls with either miso coleslaw or simple cabbage slaw plus potato chips and corn on the cob (boil the corn for about 5 minutes). Cook twice the amount of corn your family will eat, and save half for the next day.
Meal #5: Warm the leftover pork up in a cast iron skillet until warm and crispy or put it under the broiler until warm and crispy. Use a serrated knife the shave the kernels of corn off the cobs you cooked the night before. Open a can of black or pinto beans and serve the pork, beans and corn in tortillas with cilantro, sour cream and salsa.
This meal plan and meal plans from past months can be found on the Kitchen Skip Substack homepage under the “meal plan” link at the top of the page.
Subscribers like you also have access to a printable meal planner. Here it is!
