Late summer dinners should feel easy, especially as routines start to pick back up. This week’s meal plan keeps things simple with a mix of chicken, beef, pasta, shrimp, and a chocolate zucchini treat that makes good use of August zucchini.
If back-to-school season is already on your mind, I also have a roundup of 12 easy back-to-school dinners that are perfect for busy school nights.
Helpful Tips for This Week
- Start Slow Cooker Lemon Chicken earlier in the day, then serve it with pasta, rice, potatoes, or steamed vegetables to catch the extra sauce.
- Use the same block of Parmesan for Slow Cooker Lemon Chicken, Baked Ricotta Meatballs, and Creamy Garlic Shrimp Pasta. Grate it once and keep it covered in the fridge.
- For Broccoli Mac and Cheese, cut the broccoli into small florets so it steams quickly and mixes evenly into the pasta.
- Mix and shape the Baked Ricotta Meatballs earlier in the day if you can. Keep them covered in the fridge, then bake and warm them in marinara at dinner time.
- Sheet Pan Olive Bar Chicken is so simple and mostly pantry shopping. Drain the roasted peppers, but keep the oil and brine from the sun-dried tomatoes and artichokes because they help make the pan sauce.
- Make Creamy Garlic Shrimp Pasta right before serving. Shrimp cooks very quickly, so thaw it ahead and keep the cream, Parmesan, garlic, and parsley ready.
- Bake Double Chocolate Zucchini Bread whenever you have a quiet hour. It keeps well for snacks, lunchboxes, or an easy dessert during the week.
1
Monday — Slow Cooker Lemon Chicken
This Slow Cooker Lemon Chicken is made with tender chicken breasts in a creamy garlic Parmesan sauce with fresh lemon juice. The chicken is seared first for better flavor, then finished in the slow cooker until juicy and tender. Serve it with pasta, rice, mashed potatoes, or vegetables.
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2
Tuesday — Broccoli Mac and Cheese
Healthier broccoli mac and cheese for a quick weeknight dinner. Creamy rich sauce, chewy pasta, and lots of cheese! This easy dinner is so comforting and kid-approved!
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3
Wednesday — Baked Ricotta Meatballs
These baked ricotta meatballs are tender, juicy, and easy to make. Ricotta keeps them soft, while Parmesan and Italian seasoning add plenty of flavor. Finish them in marinara sauce and serve over pasta for a cozy, family style dinner.
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4
Thursday — Sheet Pan Olive Bar Chicken
This easy sheet pan chicken thigh dinner is made with pantry staples like sun dried tomatoes, marinated artichokes, olives, and roasted red peppers. There is no chopping or prep involved. Everything gets dumped onto one pan and roasted together, giving you juicy chicken and a flavorful pan sauce with minimal effort.
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5
Friday — Creamy Garlic Shrimp Pasta
Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner as it's ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!
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6
Bonus — Double Chocolate Zucchini Bread
Rich, moist, and packed with chocolate chips, this double chocolate zucchini bread is made with shredded zucchini and Greek yogurt for a soft, tender crumb.
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Make the Bonus Treat
Double Chocolate Zucchini Bread is my favorite bake this summer! It is rich, soft, and full of chocolate chips, with fresh zucchini keeping the loaf moist. Make it ahead and slice it once it has cooled completely. If you try it, please leave a comment on the recipe and let me know what you thought!
Easy Serving Ideas
Keep the sides simple this week: pasta, rice, crusty bread, salad greens, or steamed vegetables will cover most of the dinners without adding much extra prep.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the treat included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 1 medium zucchini
- 1 small head broccoli, or 1 (12-ounce) bag broccoli florets
- 1 head garlic
- 2 lemons
- 1 bunch fresh parsley
- Fresh basil, optional for serving the meatballs
Meat, Poultry and Fish
- 2 pounds boneless skinless chicken breasts
- 1 to 1½ pounds bone-in, skin-on chicken thighs
- 1 pound lean ground beef
- 1 pound raw shrimp, peeled and deveined
Dairy & Refrigerated Items
- 1 pint heavy cream
- 1 pint milk
- 1 stick unsalted butter
- 1 small Parmesan wedge
- 1 (8-ounce) block cheddar, Monterey Jack, or Colby cheese
- 1 (15-ounce) container full-fat ricotta cheese
- 1 small container plain Greek yogurt
- 3 large eggs, or 1 dozen if you need to restock
Pantry & Spices
- 1 box elbow macaroni, 12 to 16 ounces
- 1 box linguine, 12 to 16 ounces
- 1 (1-pound) box spaghetti, rigatoni, or other pasta for serving with meatballs
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) jar sun-dried tomatoes packed in oil
- 1 (12-ounce) jar marinated artichoke hearts
- 1½ cups marinated pitted olives, from the olive bar or 1 medium jar
- 1 (12-ounce) jar roasted red peppers
- 1 quart low-sodium chicken stock, or chicken base to make 1 cup
- Olive oil
- Neutral oil, such as avocado, canola, or vegetable oil
- Cornstarch
- All-purpose flour
- Dried breadcrumbs
- Dijon mustard
- Unsweetened natural cocoa powder
- Semisweet chocolate chips, 1 (12-ounce) bag
- Granulated sugar
- Pure vanilla extract
- Baking soda
- Baking powder
- Italian seasoning
- Garlic powder
- Onion powder
- Ground nutmeg
- Kosher salt
- Black pepper
Supplies
- Parchment paper
Optional Serving Ideas
- Pasta, rice, mashed potatoes, or steamed vegetables for Slow Cooker Lemon Chicken
- Extra Parmesan and fresh basil for serving the meatballs
- Crusty bread, mashed potatoes, or cooked pasta for Sheet Pan Olive Bar Chicken
- Simple green salad, Caesar salad, breadsticks, or roasted vegetables for Creamy Garlic Shrimp Pasta
- Old Bay seasoning, smoked paprika, or Cajun seasoning for the shrimp pasta, if desired
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