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: the best meatballs in tomato sauce served with killer garlic bread, a Greek cobb salad, sweet soy glazed chicken over sticky rice, steak fajitas with chunky guac, and blackened salmon with coconut rice and sauteed garlicky spinach, and golden and crispy zucchini fritters!
To simplify your grocery shopping list:
- For the meatballs I recommend a fat-to-leanness ratio of 80/20. You could use ground turkey instead of beef, just be sure to use a grind of meat that has a bit of fat to avoid dry meatballs.
- You may sub the bok choy in the ginger chicken with spinach, kale, or another favorite leafy green. If you can’t find Japanese sweet potatoes, you can use regular sweet potatoes.
- For the fajitas, stick with skirt, hangar, or flank steak for the beefiest flavor and best texture.
- Flour tortillas work best for fajitas, but you can sub corn for a gluten-free option. Or serve the fajitas over a salad with guacamole and pico de gallo.
- For more sustainable salmon choices you should be buying one of the following: U.S. Wild-caught salmon, farmed Atlantic salmon (New Zealand, Worldwide), farmed king salmon (New Zealand, Worldwide), or farmed coho salmon.
- Choose medium size zucchini with smooth, soft skin. Older, larger, hard-skinned zucchini make the fritters tough.
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
Meatballs in Tomato Sauce: If pairing the meatballs in tomato sauce with pasta, use a short tube pasta. Tube pasta holds the sauce and makes it easy to get a forkful of noodles with each bite of meatball—I highly recommend rigatoni or ziti.
Greek Cobb Salad: Because there are so few ingredients in this recipe be sure to use the best quality you can afford since there’s nothing to mask the taste of each one.
Sweet Soy Ginger Glazed Chicken: You could omit the veggies and keep this recipe chicken-centric, but I love a meal-in-one that doesn’t require any side dishes. Or use stir-fry veggies instead.
Steak Fajitas: After you’ve seared the steak, let it rest on the cutting board for a good 5 to 8 minutes before slicing to allow juices to redistribute. If you do want to add some sides, you cant go wrong with my pinto beans and Spanish rice.
Pan-Seared Blackened Salmon: I’ve found that getting the skillet hot on medium-high heat for 5 minutes or so BEFORE adding the oil reduces the smoke point so I don’t smoke out the kitchen. Add the oil, let it warm for 30 seconds or so, then add the fish filets.
Zucchini Fritters: I serve them with a squeeze of lemon but dipping them in tzatziki sauce would be tasty, too.
Garlic Bread: Make the garlic butter in advance to save time. The garlic butter lasts in the fridge for at least 1 month, so make a batch and keep it refrigerated for when the craving hits. Bring the butter to room temperature or give it a quick blast in the microwave to soften before spreading.
Chunky Citrus Guacamole: How do you tell is an avocado is ripe? Gently squeeze and feel for just a bit of softness and give. Take a look at the brown nub of the stem and pluck it off. If the stem comes off easily and shows green underneath, the avocado is ripe and ready to eat. If it shows brown under the stem, the avocado is likely too ripe and could have dark spots inside. If the stem is stubborn and won’t budge, the avocado isn’t ready yet.
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