Happy Saturday – aka the new Weekly Meal Plan day! I originally thought it would be fun to start each week with these, but after hearing your feedback about grocery shopping over the weekend, I think Saturdays makes sense for the majority of you! Also, I purposely labeled these Night 1, Night 2, etc. instead of Sunday, Monday, Tuesday, etc. That way, you can mix around the days to work for you/when you shop. Make the easier recipes on your busier days and the more involved recipes when you have some extra time!
Before we get to this week’s meal plan, I also made a very simple Grocery Inventory Spreadsheet for you. I got this idea from a reader and I think it’s SO smart for all of us, especially during quarantine when we’re trying to limit our trips to the grocery store. When you click this link, you won’t be able to edit the spreadsheet right away. Instead, go to “File” and then “Make a Copy”.
Once you do that, the file will be yours to edit for your own kitchen! I added a few ideas under each category to get you started, but you should definitely go through your own kitchen and add what you have. That way, whenever you see my grocery lists in these meal plans, you can easily cross out any condiments, spices, or grains from your list. This can also help on any free nights when you can’t think of what to make – maybe you have shrimp and TJ’s fried rice in your freezer and you forgot about it. BOOM! Dinner! But for now, here is my 2nd meal plan for you…
lsl weekly meal plan #2
night 1 – crock pot zucchini lasagna
If you’ve ever been intimidated by lasagna because it seems complicated or difficult… meet crock pot zucchini lasagna!! This recipe is seriously so easy, it doesn’t matter at ALL if some layers look wonky, and even if your significant other/family members think they don’t like zucchini, this recipe will change their mind! Adam still claims he doesn’t really like zucchini but this is one of his favorite cozy recipes and he’s requested that I make it twice in the past 3 weeks 😂 Serve on it’s own or with a simple salad on the side. You can also add some ground turkey, sausage, or beef if you can’t get away with a vegetarian dinner. Just cook it in a pan and then add it in between the layers. Easy peasy!
night 2 – sheet pan salmon
I am going to shoot this for the blog tonight, but I wanted to provide you with the basic recipe in the meantime! We usually use 1 onion, 1 pepper, and about a half a crown of broccoli. (We added pineapple to the photo above, too!) Chop up the veggies and place on a baking sheet with a little oil, salt and pepper. Bake in the oven at 425 degrees for about 7-10 minutes. Remove from the oven and place 2 salmon filets on top of the vegetables. Bake again for 15 minutes, or until the salmon flakes easily. Top with a drizzle of teriyaki sauce and sriracha, and serve over brown rice!
night 3 – crock pot zucchini lasagna leftovers
You can heat this up in the oven or the microwave!
night 4 – turkey chili
This turkey chili is another one of Adam’s favorite… I think we’ve made 3 batches of this during quarantine so far?! I love it because it’s easy, it’s cheap, it’s filling, and it’s delicious. What more could you want?! Also, I usually make it in a crockpot, but if you don’t have one, there are instructions for how to make it in a regular pot beneath the recipe! It’s super simple – you really can’t mess it up. Plus, if you get some shredded cheese for on top, you can use it again for taco night next week!
night 5 – pesto pasta and arugula salad
I made this for dinner earlier this week with what we had on hand before we got another big round of groceries – and it was DELICIOUS! The best part is that it’s entirely customizable. Do you have a jar of pesto in your fridge or a homemade batch in your freezer? Use that! Want to make your own fresh pesto? You can follow this recipe or this Whole30 version. Also, check out what noodles you have on hand! Regular pasta, whole wheat pasta, brown rice pasta, chickpea pasta – it doesn’t matter! We used Barilla’s Veggie Rotini above, which might be my current noodle of choice. It’s so good.
In terms of the salad, I dressed our arugula with a homemade dressing of olive oil, balsamic vinegar, dijon mustard, and honey. I never measure, but you want about a 2 to 1 oil to vinegar ratio. I usually add just a squirt of mustard and honey, and then whisk it up. Season with salt and pepper. That’s it!
night 6 – turkey chili leftovers
Heat in a pot on the stove over medium heat!
night 7 – breaded chicken, lemon garlic broccoli, and arugula salad
Okay I know the photo doesn’t totally match the description, but this is the only photo I have of breaded chicken… which is CRAZY to me considering it was a staple of my childhood. I usually follow this recipe – which includes a pretty awesome kale caesar salad, too. I figured if you’re buying arugula and broccoli for other recipes, it would be better to use those than get ingredients for the kale salad, but that’s up to you!
You could also follow this same method with chicken tenders if you prefer. Instead of cooking at 375 and then broiling, hike up the heat to 425 and just cook for about 15 minutes, flipping once.
*Also, whenever I list broccoli as a side, I usually sauté it with olive oil, garlic, and about half a lemon. You could also roast it if that’s easier for you though!
Not going to lie, I am going VERY simple with lunches recently. My current favorite combo is a veggie burger with some quinoa and a dollop of hummus or pesto. So easy!
Here is everything you need for these recipes! I did not include extra groceries for breakfasts or lunch though, so be sure to add those ingredients into the “other” section.
Don’t forget to tag me or #LSLmealplan if you make anything this week – I’d love to see!