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: one-pan chicken with asparagus and mushrooms, shredded pork tacos with spicy guacamole, pan-seared citrus shrimp, grilled pork chops with broccoli salad, bacon cheeseburgers and pasta salad, and leftovers frittata!
To simplify your grocery shopping list:
- Thick asparagus spears tend to be fibrous and tough to chew, so look for thinners ones if you can.
- Use your favorite store-bought salsa verde for the pork tacos.
- Keep a bag of frozen shrimp on hand for last minute meals like the pan-seared citrus shrimp.
- Choose pork chops like center-cut rib chops and center-cut loin chops with a bit more fat for flavor and tenderness.
- If you have the ability to buy in bulk, and you have some freezer space, pork butt is one of the most affordable cuts of meat and it also freezes beautifully.
- Look for fresh tortellini in your grocery store refrigerator section or frozen tortellini in the freezer section. You can also find dried tortellini in the pasta aisle.
- Use leftover bacon, cheddar and broccoli in your frittata, and top with sliced avocado, salsa, or sour cream.
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
Chicken with Asparagus and Mushrooms: Can be a full meal on it’s own, but you can serve over rice, risotto, or mashed potatoes!
Risotto: Choose a quality wine you’d happily drink. I suggest using a dry white wine or sherry rather than a buttery California chardonnay, which has a stronger flavor that might overpower the delicate risotto.
Shredded Pork Tacos: I recommend using pork butt (aka Boston butt) to make these salsa verde pork tacos. It’s got good marbling which translates to moisture and richness, and buying a bone-in pork butt gives the taco meat even more flavor.
Spicy Guacamole: Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick.
Pan-Seared Citrus Shrimp: To defrost frozen shrimp, simply run lukewarm water directly into the bag of frozen shrimp, draining the water and repeating until the shrimp have thawed. Toss with linguine or angel hair pasta and serve hot with a sprinkling of Parmesan cheese.
Bacon Cheeseburger: When forming your burgers, always use a light touch so the meat doesn’t become overworked resulting in a tough burger. Because these burgers are going on the grill, you’ll want them to be at least ¾-inch in thickness so they don’t fall apart when flipping.
The Best Broccoli Salad: This easy broccoli salad can be made up to a day in advance. Since broccoli is a heartier veggie, it can withstand sitting in the dressing for that long.
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