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: Thai coconut beef skewers served with Asian slaw and coconut rice, Mexican stuffed peppers with chips and homemade salsa, curry chicken salad, Mediterranean tuna pasta and Italian salad, slow cooked Balsamic chicken, and buttery French crêpes
To simplify your grocery shopping list:
- My favorite cut of beef for making skewers is sirloin steak, but you can also use tri tip or ribeye.
- Thread your favorite vegetables onto the beef skewers, such as bell pepper, red or yellow onion, or zucchini.
- Choose 90% lean ground beef for the stuffed peppers so your filing doesn’t taste greasy. You can swap it with ground turkey or chicken, but you might need to add a little extra oil to the pan since both are so lean.
- You can make your own rotisserie chicken, pick one up from the grocery store, or poach or bake a few chicken breasts for the chicken salad.
- Use albacore tuna, packed in olive oil for the pasta (the best quality you can afford, since it’s the star ingredient here, and this isn’t tuna salad).
- For the balsamic chicken, use chicken thighs for maximum flavor and tenderness. Dark meat can withstand hours of slow cooking better than chicken breasts, which tend to dry out or become tough.
- Since the balsamic chicken is only cooked for 3 hours, I found it best to use veggies that are already quite tender to ensure they cook at the same rate as the chicken.
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
Thai Coconut Beef Skewers: If using wooden skewers, soak them in water for 30 minutes first!
Mexican Stuffed Peppers: Stuffed peppers are super simple to freeze and reheat for busy days. Follow the instructions up to step 5. Cover tightly with foil and freeze for up to 2 months.
Curry Chicken Salad: Make sandwiches using toasted wheat bread or croissants, spoon it into radicchio or lettuce cups for a low-carb dinner, wrap it up in a flour tortilla with a few pieces of lettuce and some tomato slices, or serve over your favorite lettuce greens.
Mediterranean Tuna Pasta: This pasta is best eaten the day it’s made, but it could also be stored in the refrigerator and eaten the next day. This pasta dish does not freeze well so I don’t suggest doing so.
Sweet or Savory Crêpes: If you can plan ahead and rest your crêpe batter for an hour or so, that’s ideal because it allows the gluten to rest so the crêpes will be nice and light. You can rest the batter at room temp for an hour or two or refrigerate overnight (just remember to let the batter come to room temp again before cooking).
Coconut Rice: Some types of rice require a longer cook time than others, so if using something other than a long-grain white rice here, check the package instructions, do the math, and adjust the cooking time if needed.
Asian Slaw: Over time, the vinegar breaks down the cabbage and it will become soft and more limp. If making ahead of time, prep the ingredients but wait to dress the slaw just before serving.