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: creamy bacon mushroom pasta and sauteed spinach, shredded pork tacos with healthy quinoa salad, classic niçoise salad and garlic bread, salmon stir fry and smashed cucumber salad over perfectly cooked rice, BLT burgers with confetti corn salad, and baked sticky chicken wings for game day!
To simplify your grocery shopping list:
- I prefer extra wide noodles for the pasta, but any quality brand will work.
- Using a bone-in pork butt/shoulder for the tacos will ensure maximum flavor.
- I substitute bitter Niçoise olives with my favorite Kalamata olives, which are a little sweeter and fruitier.
- Italian or French bread are best for the garlic bread, but a quality ciabatta works in a pinch.
- If you can get your hands on fresh, wild-caught salmon filets, they’re going to deliver the best flavor and texture.
- Mushrooms used in pasta and stir fry. Add some kale to the pasta for some extra veggies.
- You could use hardier veggies for the stir fry like broccoli, carrot, and onion, but I think the salmon would flake apart next to those.
- Bacon used in the pasta and burgers.
- My favorite ground beef to use in burgers is 80% lean ground chuck.
- You can substitute canned corn for fresh in the confetti 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
Creamy Bacon Mushroom Pasta: Add the bacon to a cold, dry skillet. The bacon will heat up as the skillet does, encouraging more of the drippings to release as it cooks. No need to add any butter or oil to the skillet beforehand.
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 still recommend finishing the pork in the oven as instructed, and you’ll definitely want to reduce the salsa verde braising liquid on the stove.
Niçoise Salad: Oil-packed tuna lends more flavor to your salad. Skip the standard Starkist and choose a higher quality tinned fish that flakes in big chunks. Ortiz and Tonnino are my two favorite brands.
Caramelized Salmon Stir Fry: Smaller cuts of salmon mean more surface area to caramelize and crisp. The result is a tender, flaky chunk with more candied flavor on all sides.
Baked Sticky Chicken Wings: I like to make a few small cuts along the bone of each wing to make it easier for the sweet and spicy marinade to penetrate the meat.
Sautéed Garlicky Spinach: Squeeze a little lemon, lime, or orange juice and grate some zest in there if your spinach is tasting bitter.
Garlic Bread: 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.
Healthy Quinoa Salad: Leftovers are amazing for lunch can be refrigerated for up to 4 days.
Smashed Cucumber Salad: For more heat, mix spicy chili crisp or red pepper flakes into the dressing!
Confetti Corn Salad: Chill before serving for best results. There are quite a few raw herbs and veggies in this confetti salad, and letting them sit in the dressing for a couple hours before serving gives them time to soak up some flavor.