The Meal Plan Subscription is designed to take all the thinking and work out of your work night dinners, so you can spend more time enjoying what you love to do!

Indulge in delicious homemade meals without the shopping, prepping, cooking, or cleaning. Let us take care of the details while you enjoy your time!

Meal Plan Options

For the meal plan subscription, customers receive each week: 4 entrees, 1 quart of soup, 2 salads, and 1 dessert. On Mondays you will receive 2 entrees, 1 soup, and 1 salad. On Thursdays you receive 2 entrees, 1 salad, and 1 dessert.

  • Pricing: It's important to me that all types of people and families can have great quality, home cooked, organic, and delightful meals on a weekly basis so I offer a sliding scale for my clients. The sliding scale is between $150 - $300/week.
  • The Minimum: $150/week, keeps my service accessible.
  • The Standard: $200+/week, keeps my service sustainable.
  • The Patron Level: $300+/week, supports Stephanie Cooks to build a thriving business!

  • DELIVERY: I work with UBER Packaging (door to door delivery service) for meal delivery for $20/delivery or $40/week, for anyone within a 10 mile radius. If outside this radius, please contact me and I'll get you a delivery quote.
  • PICK UP: is always between 5:00 - 7:00pm on Mondays and Thursdays at 1732 Webster Street, Downtown Oakland, behind Molcajete Mexican Restaurant. Call when you arrive and I will come right out with your order: 510.853.5336
  • GIFT CERTIFICATE: Know someone who has a new baby? Someone recovering from surgery? Someone who has just bought a house? Or maybe someone in your family, an elder who can't get out so easily, needs some solid good home cooking! I offer gift certificates! Click here to learn more or email me.
  • PREFERRED PAYMENT: Zelle (0 Fees) @ 510.853.5336 or Venmo (tiny fee) @ Stephanie-Eby-1, but if you prefer to pay through my site, you are certainly welcome to.
  • GRATUITY: If clients want to send a "compliments to the chef" offering of $5, $10, $25+ whenever they feel like it. Love that tiramisu? Send a compliment and a note about what you loved over Venmo @Stephanie-Eby-1. (These will be shared with the Stephanie Cooks team)
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Meal Plan Menu April 29 - May 2

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Meal Plan Menu May 6 - May 9

  • Chile Relleno Casserole: A unique twist on the traditional chile
    relleno, this recipe layers all the classic ingredients like a lasagna,
    creating a delicious and satisfying dish!

  • Garlic and Brown Sugar Pork Chops with Mashed Potatoes and Veggies: These chops are sweet, savory, and just what the doctor ordered for a Monday
    night dinner! Served with Mashed Potatoes and Seasonal Veggies!
  • Fish En Papillote: A health-conscious choice, this recipe steams
    white cod on a bed of wild rice with seasonal vegetables, Meyer lemons,
    kalamata olives, and fresh herbs, creating a flavorful and nutritious dinner!
  • Zucchini Boats with BBQ Chicken and Melted Cheese: BBQ chicken-stuffed zucchini boats topped with melted cheddar cheese. Simple, flavorful, and delicious!
  • Roasted Carrot, Cauliflower, and Quinoa Salad in Sunshine
    Dressing:     This beautiful roasted carrot, cauliflower, and quinoa salad is tossed with fresh herbs, sweet Medjool dates, and salty pistachios, with Sunshine Dressing (sunshine dressing made with creamy tahini, warming turmeric, lemon juice, spices, and a bit of pure maple syrup).

  • Roasted Tomato Salad: Tomato season is upon us, and what better way to bring out their full flavor than roasting them with garlic and caramelized onions and creating a wonderful soup with them! Garnished with fresh basil!
  • Watermelon, Feta, Mint & Basil Salad: This refreshing salad is one of my favorites. It consists of watermelon marinated in aged balsamic, tossed with fresh mint and basil, with feta cheese added, and served over a bed of arugula!
  • Tres Leches Cake:  A homemade vanilla cake soaked in three milks, sprinkled with cinnamon, and topped with whipped cream and fresh berries.
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Meal Plan Menu May 13 - May 16

  • Cheddar-Broccoli-Chicken-Pot-Pie: What is better than cheese, broccoli, and chicken pot pie all baked together in a homemade pie crust? Nothin.
  • Orecchiette Carbonara with Asparagus: This Carbonara is flavored with leeks and lemons, bacon and eggs, and parmesan, with loads of seasonal asparagus, for a light but
    flavorful pasta dinner!
  • Salmon Taco Bowls: These delicious salmon taco bowls feature housemade taco-seasoned salmon and flavorful sofrito rice. They are also served with fresh avocado,
    salsa, green onion, cilantro, beans and rice, and everything nice!
  • Crispy Herbed Chicken with Creamy Northern Beans in Tomato and Fresh Greens: In my house, we always fight each other for the crispy skin! This chicken delivers! Crispy on the outside and juicy on the inside, it has a fresh herb sauce. It is served with stewed great northern beans in tomato and spices, with fresh lemony arugula on top!
  • Turkey Chili and Cornbread: My Turkey Chili is perfect for a nourishing midweek dinner! Made with dark and white meat, kidney beans, onions, bell peppers,
    garlic, and fresh tomatoes, just a titch of heat served with my homemade Cornbread!
  • Chopped Greek Salad: Get ready to taste the ultimate salad - a Greek masterpiece! This mouthwatering dish is packed with chopped romaine, fresh veggies from the garden, and an irresistible combination of olives, feta, and a classic Greek
    vinaigrette. It's simply the best!
  • Butter Leaf Salad: A whimsical blend of delicate butter lettuce, zesty green olives, crisp chives, and tangy slivers of aged manchego, served with apple cider vinegar and honey dressing.
  • The Best Cinnamon Rolls in the World: They're big, fluffy, soft, and delicious. I love them at all times of the day. The serving size is six rolls.
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Meal Plan Menu for Monday, May 20

I am combining these two dates, Monday, May 20 and Thursday May 30 to make a full week, as I am going out of town May 23 - through May 27th. So these dates will make 1 full week of service. Please contact me if you have questions about this. Regular service will return Monday June 3.
Menu for Monday, May 20:
  • Carnitas Taco Bowl: Succulent braised Pork Roast in a broth of house-made stock, fresh oranges and limes, seasonings, and fresh herbs, cooked to fork tenderness, with delicious rice and black beans to sop up all the flavors, along with charred corn, Pico de Gallo, guacamole, and cheese... all in one bowl!
  • Tabbouleh Bowl with Cilantro, Lime, & Grilled Shrimp: This dish is everything summer is about—fresh, Bright, Light, Flavorful, and FUN! Course ground bulger is
    tossed into a citrusy salsa of cucumbers, tomatoes, onions, and fresh herbs, then topped with Grilled Shrimp. Served with a side of grilled vegetables.
  • Creamy Corn and Clam Chowder with Crispy Chorizo: This creamy, full-flavored chowder is dairy-free. I blend part of the sweet corn to bring in creaminess and a bit of coconut milk. The clams' brininess, the chorizo's smokiness, and the corn's sweetness make this one of my favorite soups!
  • Cucumber Salad: This simple, refreshing, and tangy salad is made with lots of cucumbers and scallions and dressed in buttermilk, Greek yogurt, lemon, and poppyseed dressing. It's a perfect accompaniment to the other dishes on the menu this week!
  • Mixed Berry Crisp: Fresh strawberries, blueberries, and blackberries baked with a topping of toasty oats, walnuts, brown sugar, cinnamon, and lemon zest! Don't forget to pick up your ice cream!
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Meal Plan for Thursday, May 30

I am combining these two dates, Monday, May 20 and Thursday May 30 to make a full week, as I am going out of town May 23 - through May 27th. So these dates will make 1 full week of service. Please contact me if you have questions about this. Regular service will return Monday June 3.
Menu for Thursday, May 30:
  • Lasagna: My lasagna is made with ground beef, three kinds of cheese, onions, garlic, fresh basil and spinach, and house-made marinara sauce. It is the perfect mid-week comfort dinner!
  • Roasted Chicken Thighs with Hot Honey and Lime, Sweet Potato Mash, and Grilled Veggies:
    These sweet and spicy chicken thighs pack enormous flavor. They are roasted and finished off with a hot honey, lime, and butter sauce. Served with Sweet Potato
    Mash and Grilled Veggies!
  • Spring Salad: This spring salad recipe is a perfect light meal or side dish. It's simple, bright, and delicious and filled with fresh seasonal veggies, herbs, and a zippy vinaigrette.
  • Lentil Soup: This is a beautiful soup made with dried lentils, fresh vegetables, flavorful spices, and hearty greens; it's simple, nourishing, and delicious.
  • Carrot Pineapple Cake: This layered cake is moist, light, perfectly spiced, and, of course, topped with a tangy-sweet cream cheese frosting!
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