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, turkey enchiladas, hamburger veggie soup, shrimp and sun-dried tomato pasta, my mom’s pot roast, easy baked brie, and mix and match sides.
To simplify your grocery shopping list:
- I use boneless skinless chicken breasts for the Dijon chicken that I scallop in half (thinner breasts cook faster).
- Swap out the turkey in the enchiladas with poached chicken or rotisserie chicken.
- You can use fresh, canned, or frozen veggies for the hamburger soup. Customize with what you like or have on hand.
- Use deveined frozen shrimp for the pasta to save time. Frozen shrimp is also less expensive than fresh.
- Merlot, pinot noir, cabernet, etc. are all good choices for the pot roast. You could also use beef broth or beef stock.
- You can always save time by purchasing store-bought Spanish rice and pinto beans.
- Carrots, onions, celery, garlic, and potatoes used across several recipes.
- Use any leftover veggies and Dijon chicken and top some leafy greens for an easy light salad for lunch.
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. Serve with buttered noodles or mashed potatoes, glazed carrots, and a Caesar salad.
Turkey Enchiladas: You can bake your enchiladas now or freeze them for later. This is a great freezer meal to have on hand for busy weeknights! Serve with Mexican rice and refried beans.
Hamburger Vegetable Soup: Ground beef cooks in a fraction of the time that stew meat requires to become fork tender. You’ll still get the rich beefy flavor you love in a traditional vegetable beef soup, in a fraction of the time.
Sun-Dried Tomato Shrimp Pasta: Feel free to use any other long noodle here, such as linguini or bucatini. Instead of mascarpone cheese you could also use half-and-half, heavy cream, or cream cheese.
Mom’s Pot Roast Recipe: Use a heavy-bottomed pot with a tight-fitting lid or a Dutch oven to take this recipe from the stove to the oven. The oven’s heat does all the work.
Baked Brie: Feel free to switch up the toppings. Try any combination of jam you like, toasted pecans or walnuts, fresh cranberries, blueberries, or pomegranate, dried currants, and fresh rosemary.
Caesar Salad with Garlic Croutons: You can omit the anchovies and sub in 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice. If you’re vegan, omit the Worcestershire and try adding some minced capers.
Pinto Beans: Cooked pinto beans will last up to 2 weeks in the fridge. Store them in their cooking liquid to keep them moist and creamy.
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