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: creamy butter chicken with rice, one-pan taco soup, a seasonal apple pecan chicken salad with maple dressing, Greek turkey burgers and potato salad, marry me shrimp pasta with garlic bread, and an apple crisp for dessert.
To simplify your grocery shopping list:
- I prefer making the butter chicken with chicken thighs, which have more flavor and won’t dry out the way chicken breasts tend to do.
- Grab some pre-made naan to serve with the butter chicken.
- I use 85% ground chuck or 90% lean ground sirloin for the soup (feel free to use ground turkey for a lighter soup).
- For the Greek burgers, you can use ground chicken or turkey.
- I always use Kalamata olives in the Greek potato salad. They’re buttery in texture, with a subtle fruity, briny flavor I adore.
- Buy feta cheese in a block and crumble it yourself. The pre-crumbled feta often tastes dry and chalky.
- I used boneless skinless chicken breasts for the salad, but any cut of chicken may be used.
- I used a blend of crunchy romaine, tender baby red leaf, and bitter radicchio lettuce for the salad, but you can mix and match greens as you please.
- Don’t forget to grab some vanilla ice cream for the apple crisp!
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
Butter Chicken: I kept this dish super simple, just like our local Indian restaurant serves it, but you can add frozen peas, spinach, kale, diced carrots, or cubed butternut squash to sneak in some veggies.
Taco Soup: I keep a squeeze tube of tomato paste in my fridge for small additions to recipes like this. It prevents us from having to add another can of tomatoes, and consequently increase the simmer time.
Apple Pecan Chicken Salad: I love pairing the sweet and tangy maple dressing with this apple pecan chicken salad, but you could also use classic Dijon dressing, balsamic vinaigrette, or Italian dressing.
Greek Turkey Burgers: I refrigerate my burgers for at least an hour after shaping them to firm up and hold up when cooking. You could also prepare these and let them rest in the fridge before cooking/grilling for up to 2 days. You can freeze the raw turkey burger patties after forming. Frozen turkey burgers will last up to 3 months.
Marry Me Shrimp Pasta: If you typically wind up with tough, rubbery shrimp whenever you try to cook them, the issue might be the size of your shrimp rather than the recipe. Choose 21/25 large shrimp (meaning there are 21 – 25 shrimp per pound) and remove the shells and tails for easier eating.
Apple Crisp: Always peel the apples, you won’t be sorry for doing so. Baking with apple skins can turn a sweet dessert bitter, and frankly, loose apple skins just aren’t that attractive, to boot.
Greek Potato Salad: Baby potatoes are creamy and tender once boiled, and their thin skin means you don’t have to peel them first.
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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