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 pork chops with tomato salad, kung pao chicken, caprese flatbread pizza, saucy Greek baked shrimp, sheet pan tandoori chicken, mix and match sides, and Southwestern veggie has for a weekend brunch.
To simplify your grocery shopping list:
- I use 6-ounce boneless pork chops, which have a short cook time of just 8 to 12 minutes.
- Seasonal summer tomatoes used in the pork chops, flatbread, and Italian salad recipes.
- Toss in some broccoli, mushrooms, bell peppers, yellow onion, squash, or carrots into the kung pao.
- Buy a large package of naan for the flatbread and to serve with the tandoori chicken.
- Buy pre-made pizza sauce if for an even easier flatbread pizza.
- If you want to add some meat to the pizza, rotisserie chicken, pepperoni, and sausage would all be delicious.
- Feel free to use frozen shrimp, but make sure to defrost, drain, and pat dry before marinating for best results.
- The tandoori chicken calls for rainbow carrots and cauliflower, but you’re welcome to use whatever veggies you have on hand: carrots, cauliflower, onion, bell pepper, squash, or Brussels sprouts.
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 Grilled Pork Chops: Add kalamata or green olives, avocado, red bell pepper, sun-dried tomatoes, try a dash of red wine vinegar instead of the lemon juice, and salty hunks of feta cheese would be a super delicious addition to this tomato salad.
Kung Pao Chicken: This is one dish that’s best eaten right away while the sauce is still glossy. However, you can prep the marinade, cut the chicken, and chop any veggies ahead of time. Feel free to stir-fry some sliced bell peppers, broccoli, or thinly sliced carrots before adding the chicken and sauce to the skillet.
Caprese Flatbread Pizza: I like to toast the flatbread before topping it so the bottom is crisp and doesn’t get soggy. It also creates a crisp layer to rub a fresh garlic clove over to impart some real flavor.
Saucy Greek Baked Shrimp: I keep a bag in the freezer exactly for times like this, and then simply run lukewarm water directly into the bag of frozen shrimp to defrost them, draining the water and repeating the process until the shrimp have thawed.
Southwestern Vegetable Hash: The recipe is easily adaptable to whatever you have on hand, toss in any leftover veggies you have at the end of the week!
Grilled Potato Salad: Potato salad always tastes best after it’s had time to rest. I typically assemble this potato salad an hour or so before serving it so the potatoes have time to absorb some of the tangy vinaigrette and lets the flavors blend.
Greek Quinoa Salad: Top leftovers with some rotisserie chicken for a quick, filling, nutritious lunch.
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.
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