When it’s hot outside, the best dinners are the ones that keep things simple. This meal plan is full of fresh, satisfying recipes that are easy to make, family-friendly, and perfect for summer evenings.
This week, we’re using the grill, the slow cooker, and plenty of fresh ingredients to make dinner feel doable without spending too much time in the kitchen. With Father’s Day coming up on Sunday, it’s also a great week to end with something fun from the grill. There’s also an easy lunch idea, a refreshing coffee drink, and a cool make-ahead dessert to help round out the week.
Helpful Tips for This Week
- Prep vegetables early in the week so dinner comes together faster. Wash and chop lettuce, cucumbers, tomatoes, and any burger toppings ahead of time and store them in airtight containers.
- If you’re grilling more than once this week, check your propane or charcoal before the week starts. It’s also helpful to clean the grill grates ahead of time so weeknight dinners are easier.
- For the grilled chicken tenders, make sure the chicken pieces are similar in size so they cook evenly. This is a great recipe to serve with a simple salad, rice, or grilled vegetables. If you can’t find chicken tenderloins at the store, buy chicken breasts and slice into strips.
- The grilled salmon cooks quickly, so have your side dishes ready before the fish goes on the grill. Salmon is best served right away while it’s tender and flaky.
- Start the slow cooker butter chicken earlier in the day, then all you need to do at dinnertime is make rice or warm up naan.
- For Niçoise salad, cook the eggs and potatoes ahead of time. That way, the salad is easy to assemble when you’re ready to eat.
- For burger night, prep the toppings in advance and set everything out buffet-style. It makes dinner easy and fun, especially for a Friday night or casual weekend meal.
- Make the lemon icebox cake ahead of time so it has enough time to chill and soften in the fridge.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the lunch, drink, and dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 7 medium lemons
- 1 bulb garlic
- 1 small piece of fresh ginger
- 1 small bunch fresh parsley
- 1 pound baby potatoes
- 8 ounces fresh green beans
- 1 heart romaine lettuce
- 1 small head green leaf lettuce, for burgers
- 1 pint cherry tomatoes
- 2 small Roma tomatoes
- 1 large slicing tomato, for burgers
- 1 small red onion
- 1 small shallot
- 1 large cucumber
- 1 avocado
- 1 yellow bell pepper
- 1 small carrot
- 1 x 5-ounce clamshell mixed salad greens
Meat, Poultry and Fish
- 1 pound chicken tenders
- 6 skin-on salmon fillets, 6 ounces each
- 2 pounds boneless skinless chicken thighs
- 1 to 1½ pounds 80/20 ground beef, depending on whether you prefer smaller or thicker burgers
Condiments and Spices
Olive oil
White wine vinegar
Dijon mustard
Granulated sugar
Instant coffee
Mayonnaise or burger sauce
Kosher salt
Ground black pepper
Dried thyme
Dried oregano
Ground cumin
Garam masala
Smoked paprika
Ground turmeric
Chili powder
Dairy & Refrigerated Items
1 stick unsalted butter
1 stick salted butter
1 small carton heavy whipping cream, 8 fl oz / half-pint
1 half-gallon whole milk
4 slices American cheese
Half dozen large eggs
1 x 16 oz container whipped topping
1 x 10-ounce tub hummus
Grains and Pasta
4 burger buns
4 large flour tortilla wraps
Basmati rice, for serving butter chicken
1 box graham crackers, 3 sleeves / 14.4 ounces
Canned, Jarred, and Boxed
1 x 16-ounce can or jar tomato sauce, or passata
2 x 5-ounce cans tuna, preferably oil-packed chunks
1 jar pitted Niçoise or Kalamata olives, need ½ cup
1 jar capers, need 2 tablespoons
1 small jar dill pickle chips, for burgers
2 x 3.4-ounce boxes lemon instant pudding mix
Leave a Review!