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!
We are leaning into summer cooking and this week’s meal plan includes: potsticker stir fry with smashed cucumber salad, crispy rice chicken salad, tri tip sandwiches with fried green tomatoes, Greek chicken with lemon rice and Greek salad with avocado, pineapple shrimp and veggie kebabs, and a crustless quiche for weekend brunch.
To simplify your grocery shopping list:
- Frozen potstickers are added to the stir-fry straight from the freezer, so you don’t have to thaw them beforehand!
- Persian cucumbers are best for the smashed cucumber salad because they’re smaller with fewer seeds than regular garden cucumbers.
- In season cucumbers used in the smashed cucumber salad, crispy chicken salad, and Greek salad.
- Use rotisserie chicken for the crispy rice chicken salad so you don’t have to do any cooking!
- Choose a tri tip roast with uniform thickness. It will grill more evenly if there isn’t a thicker section in the middle.
- Feel free to use frozen shrimp for the kabobs, but make sure to defrost, drain, and pat dry before marinating for best results.
- The best vegetables for grilling on skewers: zucchini, onions, bell peppers, mushrooms, corn, cauliflower, broccoli, and tomatoes.
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
Potsticker Stir-Fry: Use a large skillet for this recipe so the potstickers can cook in a single layer (this helps with browning). If your skillet doesn’t have a lid, set another skillet or a large plate on top of it to steam the dumplings.
Words: Make a double batch of rice on Monday night so you can use day-old for the salad on Tuesday. It’s drier and therefore will absorb the oil better and crisp up well (rather than getting too wet and gummy).
Tri Tip Sandwich: Don’t grill tri tip past medium-rare. This is one cut of beef that’s best when it’s pink in the middle. The magic number you’re looking for is 140ºF — pull the roast off the grill when it registers 135ºF on a meat thermometer and let the carry-over heat bring it up to 140ºF for the tenderest bite.
The Best Greek Chicken: This chicken doesn’t need to sit in the marinade for very long to soak up lots of flavor! The chicken is adequately flavored in just 15 – 30minutes. Or, let it soak in all that Greek flavor for up to 3 hours.
Crustless Quiche: I used bacon, broccoli, and creamy Gruyère cheese, savory and timeless. Try other flavor combos like spinach and feta, ham and swiss, mushroom and caramelized oions, broccoli, ham and cheddar, or asparagus, leek, and Gruyère.
Smashed Cucumber Salad: For more heat, mix spicy chili crisp or red pepper flakes into the dressing!
Fried Green Tomatoes: Use firm, unripened tomatoes. Look for green tomatoes that are lighter in weight than red tomatoes, since they haven’t developed their juice. They’ll likely be very light green in color.
Greek Salad with Avocado: Greek salad is great for making ahead of time before serving. It also tastes good the longer the flavors mingle, and is perfect for eating throughout the week since this Greek salad will keep in the fridge for 4-5 days.
Grilled Vegetable Skewers: Cut the vegetables the same thickness so they cook at the same rate. Slicing the veggies too thin will make them too tender and fall off the skewers.
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