Spring Meal Plan #2

The meal plan that might just change your mind — on ground beef bowls, blended kale, and everything in between.

This week is a little bit of everything, we’ve got two dinners leaning into the savory, sesame-forward Asian-inspired flavors that always win in both of our houses, a ground beef bowl that’s about to change your mind if last year’s viral version didn’t do it for you, and a green pasta that’s sneaking in loads of vegetables while serving as your St. Patrick’s Day hat tip. All of these come together in 30-40 minutes on a weeknight and some you can prep ahead to make dinner even faster. We’ve got another baked oatmeal for a prep ahead breakfast, but with serious spring energy and a bonus treat to help you celebrate the holiday!

Scroll all the way to the bottom for your grocery list or the Walmart cart that means you can grocery shop in just a few clicks.

DINNER #1 - Elote Ground Beef Bowl
Total time: 35 minutes | Serves: 4

If I’m honest, I couldn’t get on board with the viral ground beef bowl last year…it just didn’t work for me! However, whether you liked it or not, this is a rift on that bowl that makes street corn with the blended cottage cheese (in case you can’t get on board with the texture like me) and it’s creamy, tangy, and way more interesting than the original

Notes: if you don’t have fire roasted corn, plain frozen corn works just as well here. I put it in a colander and run water over it to thaw it quickly and then pat it dry. You could toss it in a hot skillet if you wanted to char regular corn a bit.