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: Greek turkey burgers with no-mayo potato salad, citrus shrimp avocado salad, easy chicken piccata with creamy mashed cauliflower and Parmesan zucchini, gnocchi with pomodoro sauce and buttery garlic bread, Mediterranean chicken quinoa bowls, and fresh strawberry shortcake for dessert!
To simplify your grocery shopping list:
- Mix and match veggies throughout your dinners this week. Use your favorite veggies in the salad, as burger toppings, and in the chicken bowls.
- For the Greek burgers, you can use ground chicken or turkey.
- Load up your citrus shrimp salad with croutons, nuts and seeds, veggies, and more.
- The gnocchi is made with mostly pantry staples and a few fresh herbs. For a lighter sauce, you can use milk instead of cream, or omit the dairy entirely.
- For the Mediterranean chicken bowl, you can really customize it by using your favorite grain, veggies, cheese, protein, or tossing in whatever you have leftover in the fridge at the end of the week!
- All of the dinners this week make amazing leftover lunches!
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
Greek Turkey Burgers: Since there is so little fat in ground turkey, I add an egg and some olive oil to the turkey mix as binders so they don’t fall apart when grilling.
Citrus Shrimp and Avocado Salad: If you don’t have enough leftover citrus sauce from the batch of shrimp, use quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple lunch salad. There will be plenty of gusto from the shrimp to carry it through!
Easy Chicken Piccata: Use only one hand to dredge the flour so the other stays clean, avoiding two gummed-up hands instead of just one.
Gnocchi With Pomodoro Sauce: If you wind up with leftovers from this easy gnocchi recipe, I recommend reheating them on the stove over medium-low heat. Don’t microwave gnocchi, otherwise you’ll wind up with rubbery dumplings.
Mediterranean Chicken Quinoa Bowl: Always rinse your quinoa to remove its bitter flavor. Most quinoa has already been rinsed before being packaged, but giving it another rinse ensures the natural coating that can lend a bitter taste has been rinsed away.
Strawberry Shortcake: The cake can be baked 2-3 days ahead of serving. Store in an airtight container in the refrigerator for up to 4 days. Or, freeze the cake for up to 2 months.
No-Mayo Potato Salad: Use red onion, shallots, or even green onion in this salad. And instead of chopping the onion fine, I like to show off those purple edges and slice the onion thinly in wedges. If red onion is too sharp a taste for you, soak the sliced onions in water for 20 minutes to take the edge off.
Creamy Mashed Cauliflower: Fresh cauliflower florets will create the smoothest, creamiest mash, whereas frozen florets or riced cauliflower can give the final product a more watery consistency.
5-Minute Zucchini Parmesan: If you have the time, salting your zucchini after you slice it will help draw out some of the excess moisture. Simply slice into coins, sprinkle each with salt and let drain over a colander or paper towel for about 10 minutes before cooking.
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