Use my weekly meal plans to take the stress out of dinnertime! These premade meal plans and grocery shopping lists are the best way to save time and money while feeding your family healthy and nutritious meals. With a daily main course and mix and match sides, dinner just got a whole lot easier!
This week’s meal plan includes: manicotti, sheet pan BBQ chicken blue cheese pizza, gnocchi soup with chicken, creamy lemon chicken, slow cooker Mexican pot roast, mix and match sides, and French toast for breakfast or brinner!
To simplify your grocery shopping list:
- Buy a rotisserie chicken to use for the pizza and gnocchi soup.
- Use your favorite veggies for the chicken gnocchi soup, Italian chopped salad, and toss extra veg on your pizza!
- Ricotta is used in the manicotti and BBQ chicken pizza.
- Use premade pizza dough or a pizza dough mix for the BBQ chicken pizza.
- Purchase pre-made sides for even easier meals—buy some salad kits, frozen garlic bread or Texas toast, and the good mashed taters in the deli section!
How to Print Shopping List
- Click on the shopping cart icon below.
- Select which meals you would like to include. You may also adjust serving sizes at this time.
- Click on the shopping cart logo again to generate your shopping list.
- Once your shopping list is generated, you can print it out by clicking on the printer icon.
Meal Prep & Leftover Tips
Manicotti: Boiling the noodles in a shallow pot or high-sided skillet with salted water helps keep the noodles from sticking to one another. My favorite method for stuffing manicotti noodles without breaking them is to use a piping bag.
Sheet Pan BBQ Chicken Pizza: I’m on the meal planning rotation of cooking a chicken every week and this juicy whole chicken is my current favorite. If you’re not up for baking your own, a store-bought rotisserie will do.
Chicken Gnocchi Soup: Switch up the ingredients with your favorites—Swap the spinach for kale, use Italian sausage or beans instead of chicken, add tomatoes, potatoes, or mushrooms, top with fresh dill and lemon zest, and add some red pepper if you like heat!
Creamy Lemon Chicken: I use boneless, skinless chicken breasts that are cut or pounded thin so they cook fast and brown evenly.
Slow Cooker Mexican Pot Roast: Beef chuck roast makes for the most tender pot roast. It’s well marbled without being too fatty, and as the collagen in the meat breaks down it becomes fall-apart tender like you wouldn’t believe.
French Toast: I use inexpensive, grocery-store French bread for its soft, white center or egg-enriched, tender challah.
La Scala Chopped Salad: Lettuce texture is important here. I use romaine for flavor and Iceberg for major crunch. Leave your delicate herb and spring mixes for another day. This salad requires heft!
Garlic Bread: Make the garlic butter in advance to save time. The garlic butter lasts in the fridge for at least 1 month, so make a batch and keep it refrigerated for when the craving hits.
Mashed Potatoes: Mash with a hand mixer, like Grandma used to. I’ve tried every way to mash taters and I always go back to the way my mom and my grandma always made them using a good ol’ hand mixer!
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