This week takes us from the last few days of June right into the Fourth of July weekend, so the meal plan is full of fresh summer dinners that are easy, flavorful, and flexible. You’ll find colorful bowls, a lighter make-ahead dinner, grilled salmon, juicy chicken, and a steak recipe that’s perfect for a holiday weekend.
If you’re hosting or need extra ideas for the Fourth, I also have a full list of Fourth of July Menu Ideas with appetizers, grilling recipes, salads, drinks, and desserts.
Reader Review on Street Corn Chicken Rice Bowls:
⭐️⭐️⭐️⭐️⭐️ “I only had about 20 minutes to marinate the chicken… it was still a solid meal, and the husband requested we have it again soon.”
Sadie
Helpful Tips for This Week
- For the rice bowls, cook the rice ahead and prep the toppings early. Wait to add avocado until just before serving.
- The zucchini lasagna can be assembled ahead of time, which makes Tuesday’s dinner much easier.
- If using wooden skewers for the salmon kabobs, soak them before grilling so they don’t burn.
- Make the Peruvian green sauce ahead and keep it chilled in the fridge until dinner.
- Marinate the carne asada the night before so the steak is ready to grill on Friday.
- Cherry muffins are great to make ahead for breakfast, snacking, or sharing over the long weekend. I am making them this weekend as well and will post the pictures on my social media!
- If you’re planning a Fourth of July cookout, check the menu ideas post early so you can add a side dish, drink, or dessert to your list.
1
Monday — Street Corn Chicken Rice Bowls
Start the week with a fresh and filling rice bowl. Juicy seasoned chicken is served over warm rice with creamy charred corn salad, avocado, lime, and pickled onions for a colorful summer dinner that feels fun but still easy.
View Recipe →
2
Tuesday — Zucchini Lasagna
This zucchini lasagna is a lighter summer dinner with all the cozy flavor of classic lasagna. It has layers of zucchini, hearty meat sauce, ricotta, and melted cheese, and it’s a great make-ahead option for a busy weeknight.
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3
Wednesday — Salmon Kabobs
Salmon kabobs are quick, fresh, and perfect for summer. The salmon is marinated, skewered, and cooked on the grill or in the oven for an easy dinner that works well with rice, salad, or grilled vegetables.
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4
Thursday — Peruvian Chicken
This Peruvian chicken is bold, juicy, and full of garlic-lime flavor. Serve it with the creamy green sauce, rice, potatoes, or a simple salad for a flavorful dinner before the holiday weekend begins.
View Recipe →
5
Friday — Carne Asada
Carne asada is a great recipe for Fourth of July weekend grilling. The steak is marinated, grilled, rested, and sliced thin for tacos, rice bowls, or plates with salsa, lime, and your favorite summer sides.
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6
Breakfast or Snack — Cherry Muffins
These cherry muffins are a simple seasonal bake made with fresh cherries and pantry staples. They’re perfect for breakfast, brunch, or an easy snack to have around if you have guests over the weekend.
View Recipe →
Shopping List
This shopping list includes everything you need to make all five dinners, plus the muffin recipe included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 3 medium zucchini
- 2 ears fresh corn, or 2 cups corn kernels
- 1 avocado
- 4 jalapeños
- 1 small yellow onion
- 2 heads garlic
- 8 limes
- 2 large lemons
- 2 bunches fresh cilantro
- 1 small bunch fresh dill
- Fresh basil or parsley, optional
- 1 pound fresh cherries
- Pickled red onions, 1 small jar or 1 large red onion to make your own
Meat, Poultry and Fish
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 whole chicken, 3–4 pounds
- 1 pound lean ground beef
- 1 ½ pounds skinless salmon fillets
- 1 ½–2 pounds flank steak or skirt steak
Dairy & Refrigerated Items
- 5.3-ounce container plain full-fat Greek yogurt
- 15-ounce jar mayonnaise
- 4-ounce package cotija cheese or feta cheese
- 15-ounce container ricotta cheese
- 8-ounce bag shredded mozzarella cheese
- 1 small wedge Parmesan cheese
- 1 pint milk
- 2 large eggs
Pantry & Spices
- 1-pound bag long-grain white rice
- 24-ounce jar Marinara sauce
- Orange juice, smallest bottle or carton, at least ½ cup
- Soy sauce or tamari, small bottle, at least ½ cup
- Olive oil or avocado oil
- Vegetable oil
- Aji amarillo paste or any hot sauce
- Distilled vinegar
- Dijon mustard
- Honey
- All-purpose flour
- Baking powder
- Granulated sugar
- Brown sugar
- Almond extract, or vanilla extract
- Chili powder
- Smoked paprika
- Paprika
- Garlic powder
- Ground cumin
- Dried oregano
- Kosher salt
- Black pepper
Supplies
- Wooden skewers, if using wooden skewers for the salmon kabobs
- Paper muffin liners, optional
Optional Serving Ideas
- Corn or flour tortillas, for carne asada
- White onion, extra cilantro, sliced jalapeños, and lime wedges, for carne asada
- Rice, fries, potatoes, or salad, for Peruvian chicken
- Salad or grilled vegetables, for salmon kabobs
- Garlic bread or green salad, for zucchini lasagna
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