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: Classic beef chili, Mom’s spaghetti and meat sauce, kung pao chicken, Greek turkey burgers, broccoli cheddar potato soup, apple crisp for dessert, and mix and match sides.
To simplify your grocery shopping list:
- Cucumber used in tzatziki sauce and Greek salad.
- Broccoli used in broccoli cheddar potato soup, but can also be added to kung pao chicken and fall kale salad.
- Cheddar used in soup and kale salad.
- Green bell pepper used in chili and bell peppers can be added to kung pao as well.
- Apples used in apple crisp dessert and also fall kale salad.
- Ground beef used in chili and in spaghetti meat sauce, but feel free to use turkey or chicken if you want something a little lighter, or to save some money!
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
Classic Beef Chili: Chop the veggies so they’re all the same bite-size bites. This way the veggies all cook at the same rate and you get a little of everything in every bite. Chili freezes very well and is the perfect candidate for make-ahead meals.
Mom’s Spaghetti and Meat Sauce: Reheat leftover spaghetti in a covered saucepan over medium-low heat. You may need to add a splash of beef broth to loosen up the pasta.
Kung Pao Chicken: This dish is best eaten right away while the sauce is still glossy. However, you can prep the marinade, cut the chicken, and chop any veggies ahead of time. Add sliced bell peppers, broccoli, or carrots before adding the chicken and sauce to the skillet.
Greek Turkey Burgers: Refrigerate patties for at least an hour after shaping 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 for up to 3 months.
Broccoli Cheddar Potato Soup: There’s a trick to adding the cheese so the soup doesn’t break and turn into a chunky mess. First, toss shredded cheese in a bit of flour, then add it to the soup in small batches, stirring each batch until completely melted before adding another.
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.
Skillet Cornbread: Make sure the wet ingredients are at room temperature. If the melted butter is too warm or the buttermilk is too cold, the butter will chill and clump when combined with the buttermilk and won’t mix into the batter evenly resulting in uneven baking.
Greek Salad with Avocado: Greek salad is great for making ahead of time before serving. It also tastes good the longer the flavors mingle, and is perfect for eating throughout the week since this Greek salad will keep in the fridge for 4-5 days.
Fall Kale Salad: To soften kale for this salads: Remove the woody ribs from the kale leaves and chop or rip into bite size pieces. Sprinkle with a bit of kosher salt, and drizzle a tablespoon of olive oil, or a tablespoon vinegar. Gently massage the leaves until they soften and darken a bit. You can rinse the kale if you used vinegar.
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