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: Mediterranean meatball bowls, salsa verde pork tacos with elote and Mexican coleslaw, balsamic strawberry chicken salad, baked ziti with a side salad, chimichurri shrimp over lemon rice with roasted veggies, and a red, white and blue chocolate mousse pie cake with berries for 4th of July.
To simplify your grocery shopping list:
- You can save some time by buying a container of tzatziki at the store, but I love to make mine from scratch when possible.
- For the elote, you want ears of corn still in their husks. The corn husks should be bright green, wrapped tightly against the corn and slightly damp. These are the freshest cobs!
- Make sure to purchase a bone-in pork butt for maximum flavor for the tacos.
- A humble bottle of store-bought salsa verde is used for the pork tacos, but you can make your own if you really want to!
- I suggest using full-fat ricotta for the baked ziti that won’t turn watery when baked.
- Use sweet or spicy Italian sausage depending on how hot you like your baked ziti. You can replace with ground beef, or even turkey, just increase the amount of herbs and spices to prevent the sauce from tasting bland.
- Look for large shrimp that’s been peeled and deveined, I use 21/30 count shrimp, they are harder to overcook than smaller ones. Frozen is fine.
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
Mediterranean Meatball Bowls: For leftovers, store the meatballs and grain in together the fresh toppings and sauces in separate containers. Reheat meatballs and grain for 30-second intervals in the microwave until warm, then add toppings.
Salsa Verde Shredded Pork Tacos: If you want to cook the pork in the slow cooker, cook on low for 8 to 9 hours until super tender. I recommend finishing the pork in the oven as instructed, and you’ll definitely want to reduce the salsa verde braising liquid on the stove.
Balsamic Strawberry Chicken Salad: I like to cook a few chicken breasts on Sunday or Monday to eat during the week in salads like this. If want to gill them, this technique is always a grilled chicken success.
Baked Ziti: You can replace the ziti with another short and sturdy pasta shape, like rigatoni or penne. You may also use your favorite gluten-free pasta or a whole wheat version.
Chimichurri Shrimp: Chimichurri is traditionally made with a mortar and pestle. If you’re not feeling the authentic chimichurri method, a whiz in a food processor or high-powered blender will get you on your way in a hurry.
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.
Elote (Mexican Street Corn): I add lime and chile-flavored Tajin seasoning to mine for a salty-savory lip-smacking kick. It’s crazy good, and a fun summer side dish.
Easy Lemon Rice: Customize the rice with your favorite add-ins like chopped nuts, dried fruit, cheese, different fresh herbs, or onion, bell pepper and garlic.
Easy Roasted Vegetables: For crispy edges, don’t cover the vegetables when roasting. Wrapping your veggies in foil creates a sauna environment where they will steam but won’t crisp. The only times I wrap veggies to roast is with larger root vegetables like sweet potatoes and beets when cooking them whole.
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