This week’s meal plan is all about easy summer dinners that are fresh, practical, and family-friendly. You’ll find a nice mix of quick weeknight meals, something fun for Friday night, and a lighter option for the weekend.
A few helpful tips for the week
- The Crustless Broccoli Quiche is a good make-ahead breakfast. Bake it early in the week, then reheat slices as needed for busy mornings.
- Make the Chocolate Frozen Yogurt Bark the night before so it has plenty of time to freeze. Line the pan with parchment paper to make it easy to lift and break into pieces.
- For the Grilled Cilantro Lime Chicken, marinate the chicken ahead of time, but make the peach salsa closer to dinner so it stays fresh and juicy.
- The Fish Piccata cooks fast, so measure the lemon juice, capers, flour, and butter before you start. Once the fish is in the pan, dinner moves quickly.
- For Friday pizza night, let the pizza dough come to room temperature before stretching it. You can cut the watermelon ahead, but add the feta and dressing right before serving so the salad stays fresh.
- We’re using feta cheese in 2 recipes this week: the Crustless Broccoli Quiche and the Watermelon Salad. You’ll need one 8-ounce block total, but you may want to buy a larger package if you’re planning to make Greek salad to serve with the Greek meatballs. And if you plan to make Tzatziki sauce, make sure to grab a small container of Greek yogurt.
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 large head garlic
- 3 medium yellow onions
- 1 small red onion
- 2 medium zucchinis
- 1 head broccoli, about 12 ounces
- 1 small bunch fresh parsley
- 1 small bunch fresh cilantro
- 1 small bunch fresh mint
- 1 small bunch fresh basil
- 2 medium ripe peaches
- 1 small jalapeño
- 1 lemon
- 3 limes
- 1 small seedless watermelon, about 3 pounds
- 1 small bag or clamshell fresh arugula, 4 ounces
Meat, Poultry and Fish
- 1½ pounds tilapia loins or fillets, or another white fish fillet
- 1 whole chicken, 3–4 pounds
- 1¼ pounds boneless skinless chicken breasts
- 1 pound ground beef, 85–90% lean
- 1 cup sliced pepperoni
Condiments and Spices
All-purpose flour
Granulated sugar
Cocoa powder
Dark or semisweet chocolate chips
Toffee bits, optional for garnish
Coconut oil
Honey
½ cup plain breadcrumbs
8 ounces dried pasta, any shape
Olive oil
Salt
Ground black pepper
Chili powder
Dried oregano
Italian seasoning
Dairy & Refrigerated Items
2 tubs vanilla Greek yogurt, 6.7 ounces each; you’ll need 10 ounces total
1 quart heavy cream, 32 ounces
1 stick unsalted butter
1 dozen eggs; you’ll need 7 eggs total
1 block feta cheese, 8 ounces
1 bag shredded mozzarella cheese, 8 ounces
1 small wedge fresh Parmesan cheese
Grains and Pasta
8 ounces dried pasta, any shape
Canned, Jarred, and Boxed
Better Than Bouillon Premium Roasted Chicken Base – to make chicken stock, or 3/4 cup white wine
3.5 oz jar nonpareil capers
1 jar nonpareil capers, about 3.5 ounces
Pizza sauce, or ingredients to make my homemade 5-minute pizza sauce
1 pizza dough or crust, homemade or store-bought, 10–12 inches
Leave a Review!