After the Fourth of July weekend, it’s nice to get back into a simple dinner routine without making the week feel boring. This meal plan is full of easy summer meals that use fresh ingredients, simple prep, and recipes that work well for warm July evenings.
This week, we’re keeping things practical with a one-pan chicken dinner, a fresh sandwich night, quick shrimp fajitas, a flavorful chicken and rice bowl, and a meatless taco night. There’s also a classic blueberry pie for a seasonal summer dessert.
Helpful Tips for This Week
- For the baked chicken thighs, cut the potatoes into small pieces so they cook through at the same time as the chicken.
- The Caprese sandwiches are best assembled right before serving so the bread stays fresh.
- For shrimp fajitas, slice the peppers and onions ahead of time to make dinner even faster.
- The halal cart chicken and rice has a few components, so prep the sauce and chop the lettuce and tomatoes earlier in the day.
- For mushroom tacos, slice the mushrooms evenly so they cook at the same rate.
- Blueberry pie needs time to cool before slicing, so it’s a great dessert to make earlier in the day or the night before.
1
Monday — Baked Chicken Thighs With Summer Vegetables
Start the week with an easy one-pan dinner. Bone-in chicken thighs roast over baby potatoes, zucchini, cherry tomatoes, garlic, lemon, and thyme until the chicken is golden and the vegetables are tender.
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2
Tuesday — Caprese Sandwich with Pesto Aioli
This is a fresh and simple dinner for a hot summer night. Juicy tomatoes, mozzarella, basil, and pesto aioli come together in a sandwich that feels light but still satisfying.
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3
Wednesday — Sheet Pan Shrimp Fajitas
These shrimp fajitas are quick, colorful, and easy to make on one sheet pan. Serve them with warm tortillas and your favorite toppings for a simple midweek dinner.
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4
Thursday — Halal Cart Chicken and Rice
This chicken and rice bowl is full of flavor, with seasoned chicken, yellow rice, fresh toppings, and creamy white sauce. It’s a great dinner when you want something filling and fun without ordering takeout.
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5
Friday — Mushroom Tacos
End the week with an easy meatless taco night. Portobello mushrooms are seasoned and cooked until tender, then tucked into tortillas with your favorite toppings.
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6
Dessert Idea — Blueberry Pie
Blueberry pie is a classic summer dessert and a great way to use fresh blueberries while they’re in season. Make it ahead so it has plenty of time to cool before slicing.
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Shopping List
This shopping list includes everything you need to make all five dinners, plus the dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 4 medium lemons, or 5 if small
- 2 limes
- 1 bulb garlic
- 4 to 5 medium ripe tomatoes
- 1 x 8 ounce container cherry or grape tomatoes
- 2 medium zucchini
- 1 pound baby potatoes
- 3 medium bell peppers
- 16 ounces of mushrooms, portobello, button, or cremini
- 1 medium red onion
- 1 medium yellow onion
- 1 head iceberg lettuce
- 1 small bag or clamshell arugula
- 1 jalapeno
- 1 large bunch fresh basil
- 1 small bunch fresh cilantro
- 1 small bunch fresh thyme or lemon thyme
- 3 pints fresh blueberries, about 5 cups
Meat, Poultry and Fish
- 2 pounds bone-in, skin-on chicken thighs, about 6 medium thighs
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ pounds peeled and deveined shrimp, 50 to 70 count per pound
Pantry and Spices
- 1 French baguette
- 16 small flour or corn tortillas, or a mix
- 1-pound bag basmati rice
- All-purpose flour
- Pine nuts
- Vegetable shortening
- Granulated sugar
- Cornstarch
- Chicken bouillon cubes
- Balsamic glaze
- Extra-virgin olive oil
- Vegetable oil or avocado oil
- Fajita seasoning
- Taco seasoning
- Sriracha or hot sauce
- Fine sea salt
- Kosher salt
- Black pepper
- Smoked paprika
- Dried oregano
- Ground cumin
- Ground coriander
- Ground turmeric
- Onion powder
- Garlic powder
- Ground cinnamon
- Cayenne pepper, optional
Dairy & Refrigerated Items
- 8-ounce package fresh mozzarella cheese
- Small wedge Parmesan cheese
- 15-ounce jar mayonnaise
- 8-ounce tub sour cream
- 5.3-ounce container plain whole milk yogurt
- 1 stick unsalted butter
- 1 large egg
- 8-ounce container pico de gallo, or make homemade
Supplies
- Squeeze bottle, optional for the halal cart white sauce
- Foil or parchment paper, optional for the shrimp fajitas
- Plastic wrap, for chilling the pie dough
- 9-inch pie dish, if needed
Optional Serving Ideas
- Crusty bread or a simple green salad for the baked chicken thighs
- Pita bread, for the halal cart chicken and rice
- Vanilla ice cream, for the blueberry pie
- Extra lime wedges, avocado, or extra cilantro for the shrimp fajitas
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