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: Pesto Chicken, crispy ground beef tacos, creamy sausage and bean soup, gnocchi in pomodoro sauce, beef and broccoli, pumpkin cookies for dessert, and mix and match sides.
To simplify your grocery shopping list:
- Broccoli used in beef and broccoli and Mexican kale salad. Use florets for beef and broccoli and make your own broccoli slaw from stems.
- Zucchini used in pesto chicken, zucchini Parmesan, and can be added to beef and broccoli along with any of your other favorite veggies.
- Fresh basil used in pesto chicken and gnocchi in pomodoro sauce.
- Use kale in Mexican chopped kale salad and also add to creamy sausage bean soup.
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
Pesto Chicken: If using full boneless chicken breasts, cut them into cutlets so they cook faster and more evenly. Leftovers are fantastic served over a salad, or dice up and add to a pasta salad.
Ground Beef Tacos: For lighter tacos, you can use ground turkey or chicken, but if you’re truly looking to make copycat Taco Bell tacos, ground beef is the way to go. Top with pico de gallo, and serve with chopped Mexican kale salad for a complete meal.
Creamy Sausage Bean Soup: Use any type of beans you prefer—Great Northern, navy, pinto, or kidney. Switch up the meat and use ground pork or turkey sausage or bacon. Toss in kale if you have any left over from the Mexican salad. Serve with dinner rolls or a nice crusty bread.
Pomodoro Sauce Gnocchi: If you end up with leftovers, I recommend reheating them on the stove over medium-low heat. Don’t microwave gnocchi, otherwise you’ll wind up with rubbery dumplings.
Beef and Broccoli: Leftovers will keep in an airtight container in the fridge for a few days and make a great lunch!
Pumpkin Chocolate Chip Cookies: This recipe makes a lot of cookies, so you can portion out cookies and freeze the dough. bake it straight from frozen, you’ll just need to add a couple extra minutes to the bake time
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