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: The crispiest Parmesan crusted chicken, chicken fajitas, stuffed bell peppers, creamy sausage and bean soup, the BEST lasagna, my mom’s homemade fudge, and mix and match sides.
To simplify your grocery shopping list:
- Feel free to swap out the sausage and beef in the lasagna and stuffed peppers with lighter options like chicken or turkey. Or use whatever you have on hand or what’s on sale!
- For the bell peppers, use whatever veggies and grains you have on hand or whatever you like. Use brown rice or quinoa, and add or omit whatever veggies you want!
- Make sure to purchase the no-boil lasagna noodles for an easy lasagna.
- Use turkey kielbasa instead of pork for a lighter option in the soup!
- All of these dinners make great leftovers for lunches throughout the week.
- The lasagna and stuffed peppers can be prepped ahead of time and you just have to pop them in the oven when you want to eat.
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
Parmesan Crusted Chicken: Use good-quality parmesan and not the sawdust in the plastic jar with the green lid!
Chicken Fajitas: The secret to tender chicken is the tablespoon of cornstarch added to the spice mix. Cornstarch helps create a slurry with the chicken juices, keeping the moisture in the meat extra juicy.
Stuffed Bell Peppers With Ground Beef: This is one of those throw-what-you-have-in-the-fridge type of recipes. Use my portions as guidelines but definitely put on your experimental hat when choosing ingredients.
Creamy Sausage and Bean Soup: Remember to rinse and drain those beans before you dump them in. This will prevent your soup from tasting metallic.
Lasagna: Lasagna can be prepared ahead of time, just cover with aluminum foil, and put into the refrigerator for up to 3 days before baking.
Old-Fashioned Fudge: Our family secret to making great fudge is to vigorously mix the ingredients with a wooden spoon until glossy. And quality ingredients are key—use real vanilla, high-quality chocolate chips, and real butter!
Pear Salad with Gorgonzola: Any variety of pears works for this salad, so long as they aren’t overripe and mushy. Choose any of your leafy favorites for this pear salad.
Buttery Parsley Potatoes: Swap the baby red potatoes for Yukon Gold potatoes, which are also a creamy, waxy variety of small potato. Add some garlic powder or a crushed clove of garlic for some garlicky flavor.
Green Beans With Browned Butter Almondine: If you prefer less al dente beans, you can blanch the them in a pot of salted boiling water for about 2 minutes before cooking with almonds.
Refried Beans: Pinto beans and black beans are most often used for refried beans, and depending on my mood, I love them both.
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