This week’s meal plan is perfect for a busy spring week. Since Cinco de Mayo falls on Tuesday, I built the plan around an easy taco night, then added simple dinners for the rest of the week.
You’ll start the week with a quick salmon dinner with the best sauce, then make one of the site’s most popular recipes for Tuesday, my Chicken Tacos. After that, there’s a hearty skillet meal that always gets rave reviews, an easy takeout-inspired stir-fry, and a cozy pasta for Friday that might be new to you but is full of exciting flavor.
I also included a make-ahead breakfast and a simple Mexican-inspired dessert for the week that literally anyone can make because it’s so easy!
A few helpful tips for the week
- Prep your onion, garlic, cilantro, and parsley early in the week to make a few of these dinners come together faster.
- Taco night is a great time to put out extra toppings and let everyone build their own plate. Grab a tub or pico de gallo at the store, or make your own since you already have all the ingredients needed. Remember to grab a few tomatoes at the store!
- The Mexican Picadillo makes great leftovers, so lunch the next day is covered. Don’t forget to make enough rice.
- Baked Oatmeal Cups are easy to make ahead and are great to have in the fridge for busy mornings.
- Sopapilla Cheesecake is perfect for making ahead, so dessert is already taken care of when you need it.
Breakfast idea
Baked Oatmeal Cups: These are perfect to make ahead for the week. They’re easy, filling, and so handy for busy mornings when you need something quick.
Dessert Idea
Sopapilla Cheesecake: This dessert fits the week so well. It’s simple, creamy, sweet, and perfect for serving after Tuesday dinner or saving for later in the week.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the breakfast and dessert included in this week’s plan. Click the button below to print it and take it to the store.
Produce
- 1 large head of garlic (about 14 cloves in total)
- 1 small piece fresh ginger root
- 1 lemon
- 1 lime
- 3 medium yellow onions
- 1 large russet potato
- 1 medium head broccoli
- 2 bell peppers, red and green
- Small container of cherry tomatoes
- 1-2 jalapeños
- 1 small bunch fresh cilantro
- 1 small bunch fresh parsley
- Fresh fruit (for the oatmeal cups, such as berries, kiwi, mango)
Meat, Poultry and Fish
- 3 pounds boneless skinless chicken breasts
- 2 pounds ground beef, 90/100
- 4 salmon fillets (4 ounces each)
Condiments and Spices
Olive oil
Avocado oil (or vegetable oil)
Toasted sesame oil
Low-sodium soy sauce
Honey
Maple syrup (or honey)
Light or dark brown sugar
Granulated sugar
Kosher salt
Black pepper
Crushed red pepper flakes
Dried oregano
Dried mint
Ground cinnamon
Ground cumin
Ground coriander
Chili powder
Sweet paprika
Smoked paprika
Cornstarch
Toasted sesame seeds
Pine nuts (2 tablespoons for garnish)
Vanilla extract
Dairy & Refrigerated Items
1 stick unsalted butter
1 stick salted butter
1 x 8-ounce tub sour cream
1 x 16-ounce tub Greek yogurt
2 x 8-ounce cans refrigerated crescent roll sheets
3 x 8-ounce packages cream cheese
Grains and Pasta
Small corn or flour tortillas, 12 count
Long grain rice – for serving with picadillo
Jasmine rice – for serving with teriyaki chicken
8 ounces dried pasta – any preferred shape
Small container of old-fashioned rolled oats
Canned, Jarred, and Boxed
1 small jar salsa
1 small tub pico de gallo, or make homemade pico de gallo
8-ounce can tomato sauce
1 small carton beef broth
1 small package tomato paste (4.5 ounces)
1 small jar peanut butter or almond butter
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