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: Thai beef salad, chipotle lime shrimp bowls, creamy tarragon chicken with buttered Parmesan noodles, homemade falafel sandwiches with killer garlic fries, flakey miso salmon with coconut rice and Korean cucumber salad, and healthy breakfast burritos.
To simplify your grocery shopping list:
- For the Thai salad, rib-eye is my favorite steak to use, but chuck steak or hanger steak are also great.
- The shrimp bowls can be mixed and matched with other Mexican-inspired veggie ingredients. Swap the brown rice with cauliflower rice, white rice, or cilantro lime rice. Use refried beans or pinto beans instead of black beans. Add jicama, bell peppers, or blistered shishito peppers. Add crunchy lettuce, such as romaine or even shredded iceberg.
- The tarragon cream sauce can be made with either chicken broth or white wine.
- Leftover salmon will last up to 5 days in the fridge and can be enjoyed cold or warm in salads, wraps, stir-fries, and grain bowls.
- You can use basmati, Jasmin, long grain, or even brown rice for the coconut rice.
- The breakfast burrito recipe isn’t so much about a “recipe” per se, but rather a jumping-off point to use up what you have in the refrigerator.
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
Thai Beef Salad: The longer you marinate the beef, the more flavorful and tender it will turn out. If you’re in a rush, just 15 minutes of marinating will work, but a couple hours or overnight would be even better.
Chipotle Lime Shrimp Bowls: If the shrimp, toppings, rice, and beans are stored separately, everything should last for 3 to 4 days in the fridge.
Creamy Tarragon Chicken: Let the chicken cool before transferring to an airtight container. Refrigerate for up to 5 days, gently reheating individual servings in the microwave on 30-second intervals.
Homemade Falafel Sandwiches: Use dried chickpeas that have been soaked overnight for the lightest, crispiest falafel. Canned chickpeas require more flour to hold everything together, which makes the falafel too dense.
Miso Salmon: Ideally, you’d marinate the salmon for at least 4 hours before broiling. This seasons and flavors the salmon from the inside out and helps it retain moisture as it cooks.
Egg and Sausage Breakfast Burritos: To freeze these for meal prep, after toasting them, allow to cool completely, wrap in parchment paper before sealing in a freezer bag or container.
To reheat, defrost 5 minutes in the microwave and then nuke it properly for a minute or two.
Killer Garlic Fries with Rosemary: Instead of mincing the garlic for these fries, I use my favorite garlic press to create a creamier garlic paste, avoiding the sharp bitter bites of raw garlic bits.
Korean Cucumber Salad: Salt the cucumbers, toss them well, then rest for 5-10 minutes before rinsing and adding the rest of the ingredients. This gives the cucumbers a fresh and snappy bite that won’t go soggy.
Coconut Rice: Some types of rice require a longer cook time than others, so if using something other than a long-grain white rice here, check the package and adjust the cooking time.
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