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: grilled chipotle peach BBQ chicken with fresh summer sides, creamy green chicken enchiladas and corn tomato avocado salad, crispy Parmesan chicken salad, silky butter chicken, salmon burgers with fries and veggies, and the BEST peach cobbler for dessert.
To simplify your grocery shopping list:
- We are using lots of fresh summer produce — cucumbers, corn, and tomatoes — while they are in season and abundant.
- Most of the dinners this week reheat well for leftover lunches!
- If you want an extra fast BBQ chicken breast, instead of buying cutlets, slice your boneless breasts in half lengthwise to make two thin cutlets.
- To keep the enchiladas extra easy breezy, a store-bought rotisserie chicken is shredded and used for filling the tortillas.
- If you don’t like arugula for the chicken salad, mixed greens or kale would also work great. You can also use shaved Parmesan, shredded mozzarella, or feta instead of mozzarella pearls.
- I prefer making butter chicken with chicken thighs, which have more flavor and won’t dry out the way chicken breasts tend to do.
- Grab some pre-made or frozen naan from the grocery store to serve with the butter chicken.
- English cucumbers will work best in the chickpea salad. Their tender skin is why they are sold in a plastic sleve, so the skin doesn’t need to be peeled.
- The key to picking the best sweet corn is to look for ears of corn with golden silk — if the silk has spots of black in it, the corn’s on its way out. The corn should also smell fairly sweet and should be firm, not mushy when pressed with your thumb.
- You can substitute frozen or canned corn for the corn tomato avocado salad.
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
Chipotle Peach BBQ Chicken: The same cooking method for this BBQ chicken works for skin-on, bone-in BBQ chicken breasts, or for legs and thighs too with the cooking time adjusted as needed.
Creamy Green Chicken Enchiladas: Leftover enchiladas will last up to 5 days in the fridge. Reheat enchiladas for 30-second bursts in the microwave or covered in a 350ºF oven.
Parmesan Chicken Salad: You can prep everything for this salad ahead of time. Make the dressing a few days before, bake the chicken a day or two before and simply reheat in a skillet, and roast your tomatoes in advance. The tomatoes get more flavorful when they’re a couple days old.
Butter Chicken: Store leftovers in an airtight container. They’ll last up to 4 days in the fridge, but the cooked dish can also be frozen for up to 3 months.
Salmon Burgers: Shape the patties slightly larger than the buns. Salmon shrinks as it cooks, and you don’t want the cooked burgers to be overwhelmed by the brioche buns.
Peach Cobbler: The main thing that will make this peach cobbler so great is using the best, freshest, in-season peaches you can find. If using frozen peaches, make sure they’re thawed and drained. If using canned, opt for a high-quality variety, and drain those too.
Greek Chickpea Salad: This salad will last up to 5 days in the fridge, though the veggies and herbs will soften as time passes. Serve it with the BBQ chicken, eat some for lunch, and serve again with the salmon burgers.
Grilled Corn On the Cob: Make it elote-style. Swap the butter for mayo, then season with chili powder and sprinkle with cotija cheese and fresh lime zest and a squeeze of lime juice.
Rosemary Garlic Fries: Want to air fry these garlic french fries? Simply cook the fries in the air fryer at 400°F for 15-20 minutes and then toss with the garlic and oil mixture as directed above. Easy as that!
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