This week’s meal plan has a little bit of everything, with dinners that feel fresh, easy, and perfect for Memorial Day week. You’ll find a nice mix of grilled chicken, summery pasta, a quick beef stir-fry, and fun shrimp tacos to keep things interesting through the week. And with a make-ahead breakfast and an easy no-bake dessert, there’s a little extra help built in too.
A few helpful tips for the week
- The Green Chile Egg Casserole is a great one to make early in the week and keep in the fridge for busy mornings.
- The No-Bake Strawberry Pie is also best made ahead since it needs time to chill before serving.
- If you want an easy lunch later in the week, make a little extra Grilled BBQ Chicken on Monday. And for Friday’s shrimp tacos, you can prep the slaw and sauce earlier in the day so dinner comes together faster.
Breakfast and dessert
Shopping List
This shopping list includes everything you need to make all five dinners, plus the breakfast and dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 1–2 medium eggplants (about 1.5 pounds)
- 1 small yellow onion
- 1 large head broccoli
- 1 bulb garlic
- Fresh ginger
- 1 pint cherry tomatoes
- 1–2 large tomatoes
- Small bunch fresh basil
- Small bunch fresh cilantro
- 2 limes
- 1 jalapeño
- 1 medium avocado, optional
- Fresh strawberries, optional, for decorating the pie
Meat, Poultry and Fish
- 1 whole 3–4 pound chicken, cut into 8 pieces, or skin-on bone-in chicken parts
- 1 pound flank steak
- 3 large boneless skinless chicken breasts, about 1 pound total
- 1 pound large raw shrimp, thawed, peeled, and deveined
Condiments and Spices
Olive oil
Vegetable oil or avocado oil
Soy sauce
Apple cider vinegar, rice vinegar, or white vinegar
Balsamic vinegar
Toasted sesame oil
Salt
White pepper or black pepper
Dried oregano
Chili powder
Smoked paprika
Ground cumin
Baking soda
Cornstarch
Granulated sugar
Dairy & Refrigerated Items
- 1 dozen large eggs
- 1 small tub cottage cheese
- Heavy cream, ½ cup
- Grated Parmesan cheese, used for serving
- 1 package mozzarella slices (6 slices or more)
- Pepper jack cheese, 6 ounces
- Cheddar cheese, 6 ounces
- Whipped topping, 8 ounces
- Whipped cream, optional for decorating the pie
Grains and Pasta
10 ounces dried pasta
Canned, Jarred, and Boxed
Better Than Bouillon Premium Roasted Chicken Base – to make chicken stock, or white wine (used for chicken caprese)
1 x 15-ounce can tomato sauce or Italian passata
1 bottle barbecue sauce
2 cans diced green chiles, 4 ounces each
1 x 3-ounce package strawberry-flavored Jello
Mayonnaise
Hot sauce, preferably Mexican-style like Cholula
Balsamic glaze, optional
1 x 9-inch graham cracker crumb crust
8 small corn tortillas
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