Join Us for Three Weeks of Meal Plans (FREE!)

Ahhhhh, summer. We love to love it and also how are there this many end-of-school projects and assemblies and how am I supposed to rush to one more dance class and why do I feel like I want to do anything else besides cook when it’s this nice out??

Yup. YUP.

So this May, let us do the meal planning work for you… for free! ♡

If you’ve joined us for our 10-week Fall or Winter Meal Plans, you’ll know what’s coming your way! 🤩 And if you haven’t, this is your chance to get a glimpse into what all the craze is about.

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How It Works

Every week for 3 weeks, we’ll send you a meal plan directly to your inbox that includes:

• 5 dinner recipes,
• a pick-and-choose grocery list,
• and a list of prep steps if you want to work ahead a bit.

All you have to do each week is open your email! You’ll be ready to hit the ground running with cooking for the week!

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I Want In! How Do I Sign Up?

Just fill out the form below before May 4! This series is FREE – all you need to provide is your email.

Once you sign up, here’s what you can expect:

1. On May 4, you’ll receive your first weekly meal plan. This can be downloaded and printed directly from the email or accessed digitally. All meal plan PDFs are yours to keep and all links will stay active, so nothing will go away.
2. Every Thursday morning is when you can expect to see your weekly meal plans drop into your inbox (May 4, May 11, and May 18). Cook all five recipes or just pick and choose the ones that are right for you that week!

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What’s Included In Each Week’s Meal Plan

We want these meal plans to work with you, and for you. They’ve got everything you need – from what to make, what to buy, and how to make happen.

Weekly Menu

A list of five delicious dinners that will get dinner on the table quickly and easily. Each weekly menu is finely tuned to the season, so you’re eating the freshest produce and getting all the season’s happiest vibes.

Grocery List

TWO thorough pick-and-choose grocery lists to get you everything you’ll need for the week, sorted either by category or recipe (if you’re not making all five), all check-able to account for everything you need, and nothing you don’t.

Prep Steps

An agenda of items to prep for your weekly menu to make cooking a breeze. Take one hour on the weekend to chop your veg, whisk your sauce, or mix your sauces, and you’re ready to take on the week.

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Questions?

Leave a comment right here on this post and our team can answer, or check out our meal plan FAQ!

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What Previous Meal Plan Participants Have To Say

“I’m on week 9 of the meal plan program. This has changed my life. Large parts of my brain are now available for other uses. I could say more, but it would probably be more helpful if I wrote a Google review or something. I’m ready to praise you… just tell me where to sing it.” – Luke

“As luck would have it, my husband and I found out we were expecting our first child around the time these plans started. It would be an understatement to say that signing up has been a first trimester LIFE SAVER. Sticking to the meals even when my body resisted homemade meals has been my #1 contributor to feeding my body nourishment these past 7 weeks. Plus discovering old recipes from the POY archive has been such a joy and I look forward to Thursday mornings so much.” – Lindsay

“Just wanted to say that I am LOVING the Fall Meal Plan. I thought maybe I had fallen out of love with cooking, but dinner is something you can’t really quit when you have a family of four. Enter your meal plan… life changing. I didn’t hate cooking, I hated the pre-work. The deciding, the planning, the list making. Now you’ve taken care of that for me, and I look forward to making dinner instead of feeling tired of it before I even start. And the meals are a perfect amount of work for a weeknight and such amazing flavors.” – Rachel

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Miso Crunch Salad

This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.

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In This Post: Everything You Need For Miso Crunch Salad

• Notes from Lindsay
• Miso Crunch Salad Recipe
• Miso Crunch Salad Video
• Other Things To Know

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Notes From Lindsay

Cabbage, kale, shrimp, cilantro, peanuts, and creamy sweet miso dressing… I could eat this every day for lunch and be happy with my life. (And by could, I mean I currently am.)

We were actually planning to publish this later in the SOS Series, but I could not wait to get this into your hands because I’m so obsessed with it. So here she is, making an early entrance! This salad is so perfect for these early days of spring / summer when it’s starting to warm up and the grass is turning green again and the body is just feeling aggressively ready for salads.

So many of these salad ingredients are easy to buy pre-made / pre-ready to eat (I get a lot of them at Trader Joe’s):

• pre-shredded cabbage
• pre-chopped kale
• cooked shrimp
• chili onion peanuts

And this miso dressing can be blitzed up in about two minutes. It is creamy, sweet, springy, delicate, and just very life-giving. Just a little bit of garlic, but not overpowering, and the punch from the lime is the most delicious little jolt of wake-me-up energy that you want in a salad.

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Print

Miso Crunch Salad

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• Author: Lindsay
• Total Time: 10 minutes
• Yield: 4 servings

Print Recipe

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Description

This Miso Crunch Salad is made for springtime! Major crunch for veggies like cabbage and kale, a tiny bite of heat from chili-flavored peanuts, chilled shrimp, and the perfect sweet miso dressing. 

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Ingredients

Units

Miso Dressing:

• 1/3 cup avocado oil
• 1/3 cup lime juice (about 6 limes)
• 1/4 cup white miso
• 1/4 cup sugar
• 2 clove garlic, minced
• 1/2 teaspoon salt

Miso Crunch Salad:

• 1 lb. cooked shrimp, cut into bite-sized pieces
• 5 cups shredded Tuscan kale
• 5 cups shredded green cabbage
• 1 cup chili-flavored peanuts (or something similar)
• 2 avocados
• optional: 1/2 cup each sliced green onions and chopped cilantro

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Instructions

1. Shake all dressing ingredients in a jar, or blend together in a small food processor (affiliate link) until smooth.
2. Toss all salad ingredients with dressing. You can do this as a large batch (serves 4) or prep the elements and make the salads one at a time for individual lunches and dinners throughout the week.

• Prep Time: 10 minutes
• Category: Salad
• Method: Chop
• Cuisine: Asian-Inspired

Keywords: miso salad, shrimp salad, salad recipe

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Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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What Is Miso?

Miso is a fermented soybean paste that is used in Japanese cooking.

You can buy multiple varieties of miso – yellow, red, and white are the three I’m most familiar with. The one I’m using here and the one I’d recommend is white miso, which is very mild and almost sweet. It has a more delicate and nuanced flavor, which is so perfect in this salad.

I usually find it in the produce section of the grocery store, near the tofu!

What To Use Instead Of Miso?

Tahini could be a good substitute! It’s similarly creamy, but it’s less salty, so if you do use tahini (in equal proportions to the miso), I would recommend seasoning the dressing with extra salt or even a shot of soy sauce.

Other Protein Options?

Rotisserie chicken is great in this salad! I’ve done it many times.

Can It Be Vegan / Vegetarian?

Edamame is a great veg protein that I love throwing into this salad!

Any Other Veggies?

I have enjoyed spinach (in place of the kale), and finely chopped broccoli, cucumber, and bell pepper.

Making This Nut-Free?

You could use sunflower seeds (that’s what the Churchill Street miso crunch salad uses!) or wonton strips instead of the nuts!

How To Keep Leftovers?

The salad is best within the first 15-30 minutes after tossing it together! The greens and cabbage will start to lose some of their crunch after they sit in the dressing for a while. So if you’re serving it to a group, just toss it up, serve it fresh, and have everybody eat as much as possible. 🙂

On the other hand, if you’re eating this one serving at a time, it works really well to prep everything (dressing, shrimp, peanuts, cilantro, and greens) and have those elements in the fridge so you can throw this together as individual lunch portions throughout the week.

Make It Even Easier?

I can confirm that this is delicious with just a store-bought Asian-style dressing that is pumped up with some extra salt, extra sugar, and maybe even a spoonful of white miso. Kind of a hybrid homemade miso dressing, ya know? I made it the hybrid way for an Easter get-together and everyone raved about it!

Source Notes

This salad is a cousin to the avocado shrimp salad from years ago! The 2023 version – the one you see here – is more like a slaw, which I am totally loving! And the dressing skips the ginger.

I saw a Miso Crunch Salad on the menu at a restaurant near us called Churchill Street, and I wanted to replicate it, which is where this idea came from!

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More Springy Salads To Make

• Lemongrass Vermicelli Salad (a salad with noodles? yes, please!)
• Corn, Avocado, and Quinoa Salad with Marinated Tomatoes (for real, do not sleep on the marinated tomatoes)
• Napa Chicken Salad with Sesame Dressing (this dressing is a dream!)
• Cashew Crunch Salad with Sesame Dressing (when you need more salad crunch in your life)
• Super Quick Avocado Shrimp Salad (ultra fast to prep)

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Red Chile Tostadas with Eggs

This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.

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In This Post: Everything You Need For Red Chile Tostadas

• Pre-made tostadas or make your own?
• Want to bake your tostadas? Read this first
• Prep now, enjoy later!
• Let’s make it dairy-free!
• Red chile enchilada sauce is the clear winner for us
• Choosing the right pan

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OKAY! Okay, okay!

These tostadas are just my favorite thing on the planet Earth right now. These guys are crispy, drippy, savory, salty, and all-around just in your face in the best kind of way.

Here’s what’s happening:

• a crispy fried corn tortilla
• a layer of refried black beans
• a fried egg cooked in red chile enchilada sauce
• a cheddar cheese crispy edge around the egg
• a little tangle of pickled red onion on top
• cilantro

The combination of flavors and textures is unmatched, plus so many of these things can be made ahead or store-bought (the enchilada sauce, the refried beans, the tostada if you want). It is my perfect food combination: something creamy, something crunchy, something tangy, and something drippy and messy to really make you feel alive.

I have eaten (slash, continue to eat) these for ANY meal of the day, which is another reason why I love them. They are breakfast, brunch, lunch, and dinner all in one cute, crunchy little package.

I hope you love these as much as I do – and if you do, these cauliflower tostadas with queso are your next stop!

Print

Red Chile Tostadas with Eggs

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• Author: Lindsay
• Total Time: 20 minutes
• Yield: 6 tostadas

Print Recipe

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Description

We’re making Red Chile Tostadas with Eggs! We’re talking creamy, crunchy, drippy, and tangy – the absolute perfect flavor combination. 

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Ingredients

Units

Tostadas:

• 6 corn tortillas
• 1/4 to 1/2 cup avocado oil or vegetable oil for frying
• one 14-ounce can refried beans
• 1 cup red enchilada sauce (I use a pouch of Frontera Red Chile Enchilada sauce – my all time fave)
• 1/2 cup shredded cheddar cheese
• 6 eggs

Optional toppings:

• Cilantro
• Avocado
• Pickled red onion (red onion, white vinegar, salt, and sugar)

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Instructions

1. Make the Pickled Onions (optional): Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and fill 1/3 of the way with white distilled vinegar, 2/3 of the way with water, and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*
2. Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.
3. Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce;  2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.
4. Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!

Notes

*If you want to keep the pickled onions in the fridge for longer than 1-3 days, just boil your water first! I always make them in a scramble so I never do any boiling, which is why they shouldn’t be kept as long for food safety reasons. But we go through them quickly, so it works perfectly for us!

The tortillas need to fry quickly in order to get crispy, so make sure your oil is nice and hot when you put them in the pan! It shouldn’t take more than 3-4 minutes to fry them. I’ve also found that using corn tortillas out of the refrigerator makes them chewy instead of crispy, so I’d recommend using room temperature tortillas.

I never heat up my refried black beans because the other elements are warm and it all just works for me as-is! But if you want, you can microwave your beans or heat them on the stove.

• Cook Time: 20 minutes
• Category: Dinner
• Method: Pan-Fry
• Cuisine: Mexican-Inspired

Keywords: tostada, red chile enchilada sauce, egg

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Can You Use Pre-Made Tostadas?

Yes! That would be a huge time saver and very convenient which is what this series is all about!

That said, it’s hard to beat the taste and texture of a freshly fried corn tortilla, so that’s what I usually do!

Can You Bake Tostadas?

I find that they get too chewy (not crispy, but chewy and hard to eat) when baked, so I don’t recommend it.

How Do You Make This Ahead / What Do You Do with Leftovers?

This works really well to prep ahead in segments – just to assemble until right before you eat it.

The tortillas will stay crispy and yummy for a day or so after frying (obviously best coming off the pan, but still delicious a couple hours later). And the beans, sauce, and pickled onions keep in the fridge!

When I’m ready to make one of these, I just pull out all my individual items, fry my egg up, and assemble!

How Can You Make This Dairy-Free?

Just skip the cheddar cheese edge on the egg!

Do You Have To Use “Red Chile Enchilada Sauce”?

Frontera’s red chile enchilada sauce is one of my all-time favorite shortcut products – we’ve used it in multiple recipes like the beans and greens tacos, and the red chile chicken tacos.

You don’t have to use this exact sauce, but it’s the clear winner for me! I buy it at Target and you can also find it on Amazon (affiliate link).

What Kind Of Pan Works Best For This Recipe?

I normally use my cast iron to fry the tortillas, and my Caraway nonstick for the eggs.

But if you want to make these all in one pan, I’ve also used both types of pan for everything start to finish. You have options!

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If You Like This, You’ll Also Probably Like…

• The Best Chicken Tinga Tacos (yes, these really are the BEST!)
• The Best Migas (eggs and crisped tortillas meet again in a beautiful match)
• Breakfast Crunchwrap (breakfast favorites snuggled up inside a tortilla grilled to perfection)
• Crispy Black Bean Tacos with Garlic Cilantro Lime Sauce (this sauce is life-giving)

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