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: Dijon chicken with roasted Brussels sprouts, fish taco bowls, hamburger stroganoff, broccoli cheddar potato soup and a kale salad, stuffed bell peppers, and pumpkin roll with cream cheese filling for dessert.
To simplify your grocery shopping list:
- Feel free to swap out the beef in the stuffed peppers with lighter options like chicken or turkey. Or use whatever you have on hand or what’s on sale!
- Toss some more veggies into your fish taco bowl—bell pepper, onion, or green onion would all be yummy.
- Swap the cilantro lime rice for brown rice, or quinoa, or even cauliflower rice. If you’re short on time, grab some microwavable rice bags.
- There’s just something about ground beef that screams comfort food to me, but feel free to use ground turkey or chicken in the hamburger stroganoff. Sub the sour cream for créme fraîche or even full-fat Greek yogurt if you wish.
- I prefer medium cheddar for the soup, use sharp cheddar cheese if you prefer a stronger cheese flavor.
- Use whatever bell peppers you prefer. Green bell peppers have a more earthy flavor, yellow and orange are more mild and sweet, while red peppers are the sweetest.
- If you can’t find pancetta, you can use bacon, or even turkey bacon, for the Brussels.
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
Dijon Chicken: Instead of Dijon, experiment with another type of mustard, such as honey mustard, stone ground, or German mustard. Avoid using yellow mustard from a squeeze bottle, which is very tart and lacks the same nuanced flavor as Dijon.
Fish Taco Bowl: I like using cod or halibut for my fish tacos because ideally, you want flaky, mild white fish. I don’t recommend using tilapia or salmon—tilapia isn’t great quality, and salmon is a bit too overpowering.
Hamburger Stroganoff: Don’t mince the ground beef too fine; keep it chunky so you can really taste it. If it gets too fine, it’ll be more like taco meat, which you don’t want here.
Broccoli Cheddar Potato Soup: There’s a trick to adding the cheese so the broccoli potato cheddar soup doesn’t break and turn into a chunky mess. First, toss your freshly shredded cheese in a bit of flour, add it to the soup in small batches, stirring each batch until completely melted before adding another.
Stuffed Bell Peppers: Customize the filling using what you have on hand. Swap white rice for any grain you like. Use ground turkey, chicken, pork, or Italian sausage instead of beef. Use a different cheese or omit entirely.
Pumpkin Roll: To freeze: assemble and chill your cake, then slice it, wrap each slice in plastic wrap, then freeze. When you’re ready to eat, just place them in your fridge to thaw for about 2-3 hours.
Brussels Sprouts with Pancetta: The key to getting these sautéed Brussels sprouts crispy is to let them cook undisturbed in the heavy-bottomed cast-iron skillet cut-side down. This is where the caramelization process begins.
Cilantro Lime Rice: I like to have this made ahead to time to make assembling these bowls even more of a snap.
Apple, Cranberry & Cheddar Kale Salad: To soften kale for salads, remove the woody ribs and chop or tear into bite size pieces, add to a large bowl and sprinkle with a bit of kosher salt and a drizzle of the dressing you’re using for the salad, or about a tablespoon of olive oil, then gently massage the leaves with your fingers until they soften and darken a bit.
Garlic Bread: 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. Bring the butter to room temperature or give it a quick blast in the microwave to soften before spreading.
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