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: Parmesan crusted chicken with caprese pasta salad, fried avocado tacos with coleslaw and Spanish rice, Greek chicken salad, creamy pasta primavera with killer garlic knots, balsamic chicken and tomatoes, and grab-and-go banana muffins.
To simplify your grocery shopping list:
- For added protein in the avocado tacos, you can use canned black or pinto beans if you don’t feel like making your own this week.
- You can use store-bought rotisserie chicken for the Greek chicken salad to make prep even easier. And buy a bottle of pre-made dressing.
- If you love bell peppers like I do, toss some in the tacos, Greek salad, and pasta salad for extra crunch and nutrients.
- Add baked or grilled shrimp, grilled chicken, or grilled salmon to the pasta primavera for a protein boost.
- Blend 1 ½ cups of your favorite premade salsa or pico de gallo instead of using the fresh ingredients in the Spanish rice. Or replace fresh tomato with canned roasted diced tomatoes.
- Use DeLallo’s Italian pizza dough kit for the killer garlic rolls.
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: When it comes to dredging anything and avoiding a big, clumpy mess, it’s important to use only one hand for all the dirty work. Transferring the meat, dredging, patting…keeping one hand free is the key to keeping things clean.
Fried Avocado Tacos: For the perfecftly ripe avocado, I usually buy them while still quite firm and allow 2-3 days of ripening power on the countertop before it’s time to eat or use for cooking.
Greek Chicken Salad: Replace the chicken with grilled salmon or grilled shrimp. Or make this salad vegetarian by swapping the meat with marinated chickpeas.
Creamy Pasta Primavera: Blanch the green vegetables separately, then add them to the pasta at the very end — they’ll retain their shape and a slight “al dente” crunch that makes this recipe restaurant-quality.
Balsamic Chicken with Tomatoes: Pair with Parmesan zucchini, mashed potatoes, buttered noodles, rice, or quinoa and a simple side salad.
Banana Muffins: Add up to 1 ½ cups of mix-ins to these muffins — dried fruit such as coconut, cranberries, raisins, or blueberries, toasted, chopped nuts like pecans, walnuts, or almonds, add chocolate chips, or swirl in Nutella, peanut butter, or nut butter.
Caprese Pasta Salad: I don’t usually drain my pasta (the gluten helps sauces stick to the noodles) but I do rinse for pasta salads like this one so it doesn’t get sticky.
Spanish Rice: Mexican spices or vegetables can be added to switch up the flavor. Add frozen peas, carrots, or corn, chopped bell peppers, fresh cilantro, diced green onion, jalapeño or roasted chile peppers, cumin, coriander, or Mexican oregano.
Easy Mexican Coleslaw: A 30-minute rest brings the flavors together. I always make this ahead of time so the veggies have time to tenderize and soak up the flavors of the tangy lime dressing.
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