Late June calls for simple dinners that are fresh, flavorful, and easy to pull together. This meal plan keeps things easy with quick meals, grilling recipes, and a few make-ahead options that work well for busy summer days.
After a weekend of celebrations and cookouts, it’s nice to have a plan that feels doable without being boring. This week includes a mix of light dinners, a meatless meal, a fun Friday recipe, plus a fresh lunch idea, a refreshing drink, and an easy chocolate dessert.
Helpful Tips for This Week
- Use rotisserie chicken or leftover grilled chicken for the wraps to make Monday’s dinner extra easy.
- For the fish tacos, prep the sauce and slaw ingredients ahead of time, but wait to toss everything together until just before serving so the slaw stays crisp.
- The chickpea curry is a great pantry dinner. Serve it with rice, and save any leftovers for lunch the next day.
- For the Huli Huli chicken, marinate the chicken earlier in the day or the night before so it has time to soak up all of the flavor.
- The pulled pork makes enough for leftovers, so it’s a great Friday dinner if you want something that can stretch into the weekend.
- Make the orangeade ahead and chill it in the fridge. Add ice to the glasses instead of the pitcher so it doesn’t get watered down.
- The chocolate pudding pie needs time to chill, so it’s a great make-ahead dessert for the week.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the lunch salad, drink, and dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
4 medium lemons
2 limes
6 medium oranges
1 medium yellow onion
2 Roma tomatoes
1 avocado
2 jalapeños or chilis
1 bulb garlic
1 small piece fresh ginger
1 small bunch fresh cilantro
1 small bunch fresh parsley
1 small bunch fresh mint
1 romaine heart
1 bag coleslaw mix, about 8 ounces
Meat, Poultry and Fish
1 small rotisserie chicken, or 2 cups cooked chicken
1½ pounds mahi mahi fillets
2 pounds boneless skinless chicken thighs
3–4 pounds boneless pork butt or pork shoulder
Condiments and Spices
Olive oil
Vegetable or canola oil
Sesame oil
Soy sauce
Unseasoned rice vinegar
Apple cider vinegar
Mayonnaise
Ketchup
Sriracha
Light brown sugar
Granulated sugar
Sumac
Ground cumin
Smoked paprika
Garlic powder
Onion powder
Dried oregano
Ground turmeric
Ground coriander
Garam masala
Chili powder
Kosher salt
Ground black pepper
Dairy & Refrigerated Items
1 small tub sour cream, need ½ cup
1 small wedge fresh Parmesan cheese
1 quart heavy whipping cream
2 x 8-ounce tubs whipped topping
Grains and Pasta
6 large flour tortilla wraps
8–10 small white corn tortillas or flour tortillas
1 package sandwich buns, for pulled pork
White rice, for serving curry and Huli Huli chicken
Canned, Jarred, and Boxed
1 bag croutons, need ½ cup
1 small bottle Caesar dressing, or make my homemade Caesar dressing
3 x 15-ounce cans chickpeas
1 x 15-ounce can black beans
1 x 14-ounce can diced tomatoes
1 can full-fat coconut milk, need 1 cup
1 can chipotle peppers in adobo sauce, need 1 pepper
1 small can pineapple juice, need ½ cup
Better Than Bouillon Premium Roasted Chicken Base – to make chicken stock OR 1 small carton low-sodium chicken stock
1 bottle BBQ sauce
1 pre-made chocolate crumb crust
2 x 3.9-ounce packages chocolate instant pudding mix
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