This weekly meal plan is meant to make the week feel a little easier, with five family-friendly dinners, one breakfast idea, and one sweet bake. The recipes give you a nice balance of cozy favorites, lighter meals, and simple options that do not feel like too much.
I picked these recipes to give you variety while still keeping everything simple and doable. You will find a balance of proteins, one vegetarian dinner, and a mix of cooking methods so the week stays interesting. From easy sheet pan meals to hearty one pot dinners and one meal that feels a little extra special, this is a practical plan full of recipes you can actually see yourself making.
Breakfast idea
Scrambled Eggs with Cottage Cheese: Creamy scrambled eggs with a boost of protein from cottage cheese. Simple, filling, and perfect for an easy breakfast.
Snack Idea
Strawberry Rhubarb Muffins: These soft, bakery-style muffins are filled with juicy strawberries and tart rhubarb for the perfect balance of fresh, fruity flavor in every bite.
Side Dish Ideas to go With Dinner
Roasted Broccoli and Carrots With Shallot Vinaigrette
Vegetable Rice Recipe
Broccoli Slaw
Sour Cream Mashed Potatoes
Shopping List
This shopping list includes everything you need to make all five dinners, plus the breakfast and snack included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 1 (8.8 oz) container fresh strawberries
- 3–4 stalks rhubarb (8 oz)
- 2 medium yellow onions
- 1 shallot
- 2 bulbs garlic
- 1 jalapeño (optional)
- 5 large red bell peppers
- 1 lb baby potatoes
- 6-8 russet potatoes
- 12 oz (1 bag) green beans
- 2 lemons
- 2 limes
- 1 small bunch fresh cilantro (optional)
- 1 small bunch fresh parsley (optional)
Meat, Poultry and Fish
- 1 lb ground beef (85% lean)
- 1–1.5 lb salmon fillet (skin-on, center-cut if possible for even cooking)
- 2 lb chicken thighs (bone-in, skin-on)
- 1 lb shrimp (31–40 count, peeled and deveined; tail-on or off both work)
Condiments and Spices
- Olive oil
- Kosher salt
- Black pepper
- Crushed red pepper flakes
- Dried oregano
- Smoked paprika
- Garlic granules
- Ground cumin
- Taco seasoning
- Bay leaves
- Granulated sugar
- Brown sugar
- All purpose flour
- Vanilla extract
- Baking powder
- Ground cinnamon
Dairy & Refrigerated Items
- 1 pack unsalted butter (8 oz / 2 sticks)
- 1 dozen eggs
- 1 small carton milk
- 1 small tub cottage cheese
- 1 bag shredded Mexican-style cheese (8 oz)
- 1 bag shredded cheddar / Monterey Jack (8 oz)
- 1 small wedge or tub grated parmesan (about 4–6 oz)
- 1 small tub sour cream
Grains and Pasta
- 1 small bag long grain white rice (1–2 lb bag)
- 1 box dried pasta (12–16 oz box, any shape)
note on the pasta
You will use 8 oz of pasta for the shrimp scampi, and the leftover pasta can be cooked to serve with chicken marbella so I recommend grabbing the 16 oz bag.
Canned, Jarred, and Boxed
- 2 cans black beans (15 oz each)
- 1 can corn (15 oz) or 1 small bag frozen corn (~12 oz)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 carton vegetable stock (32 oz / 1 quart)
- 1 carton chicken stock (32 oz / 1 quart), OR Better Than Bouillon Premium Roasted Chicken Base to make chicken stock
- 1 small jar capers (4 oz)
- 1 jar green olives (about 6–8 oz)
- 1 small package prunes (about 6–8 oz)
- 1 container pico de gallo (8–12 oz)
- 1 bottle dry white wine (750 ml standard bottle)
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