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: Filipino chicken adobo with watermelon cucumber salad, shrimp scampi pasta, shakshuka and garlic bread, pork chops with apples and red onions, basil gremolata topped salmon with roasted Brussels sprouts, and eggs Benedict for Sunday brunch.
To simplify your grocery shopping list:
- Watermelon used in Asian salad and strawberry arugula salad. Bell peppers used in Asian watermelon salad and shakshuka. Eggs used in the shakshuka and eggs Benedict. Grab a bag of red onions as they are used in several recipes throughout the week.
- Serve some crusty bread with the shrimp pasta and shakshuka so you can sop up every last bit of yummy sauce. Or make a batch of garlic bread.
- Chicken legs would work for the chicken adobo, it’s just important that you use a bone-in, skin-on cut of chicken. Chicken breasts are far too lean. Bonus that bone-in chicken is cheaper.
- Use frozen shrimp for ease for the shrimp scampi. Shrimp in the shell will be cheaper and more flavorful.
- Serve the strawberry watermelon salad with shrimp pasta, pork chops, and/or salmon. Or grab a couple bagged salads at the store.
- Serve Brussels sprouts with pork chops and/or salmon.
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
Filipino Chicken Adobo: Let the chicken sit on your counter for 20-30 minutes before searing. This will help it brown more evenly and develop a darker crust.
Shrimp Scampi Pasta: Use a white wine you’d actually drink; it doesn’t need to be expensive, it just needs to taste good. You can replace the wine with chicken or veggie stock.
Shakshuka: Add some sautéed kale, spinach, or marinated artichokes after your onions and peppers cook, and top with avocado, microgreens, or green onions. Instead of harissa paste, you could use red pepper flakes or chili powder.
Pork Chops with Apples: To prevent pork chops from drying out, bring them to room temperature before cooking to help them cook more evenly. Use a meat thermometer and cook pork chops just until they reach 145°F followed by a 5-minute rest.
Salmon with Basil Gremolata: When cooking salmon, it’s best to start cooking the skin first (skin-side down in the pan). This creates a crispy crust on the meaty side and the fish doesn’t curl at the ends as it cooks.
Eggs Benedict: Hollandaise may look and sound fancy but did you know you can make it in a blender, using just 4 ingredients, and that my recipe only takes 3 minutes?
Strawberry Arugula Salad: Ingredients can be switched out for just about any fruit, cheese, or nuts you have on hand. Use spinach or spring leaf lettuce. Try blueberries, blackberries, apples, peaches, nectarines, or plums. Swap the watermelon for cantaloupe or honeydew.
Brussels Sprouts with Pancetta: Try to find Brussels sprouts that are smaller and more compact—they will be sweeter. The larger the sprouts, the more cabbagey and bitter they will taste.
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