I’m positive the question “what’s for dinner?” is echoed by kids, husbands, and moms alike. To kids it may just be a curious question, but for those of us cooking dinner, it’s more. It’s a physical and a mental task — we have to think and be creative with what’s in the fridge and pantry and somehow create magic to fill everyone’s bellies.
So, make it easier on yourself and create a meal plan. That’s where I come in — I’ve done the hardest work of all and put it all together for you! Try it out this week and you’ll be hooked, I promise!
Hot tip: Moms often run low on two things — time and energy. One way I’ve learned to make my life easier is taking notes. Notes on what I plan to make for dinner this week, notes on what groceries I need to buy, notes on appointments and meetings… the list goes on. Whether it’s on my phone or on a physical notebook or calendar, this is one of the life skills I think is super important.
Prep Ahead
I like to plan out my meals Monday through Friday. Sunday and Saturday are reserved for leftovers, eating out, or cooking up something off-the-cuff. But, I also reserve a bit of time on Sunday to prep for the week. It physically and mentally prepares me and gets me ready for the work/school week up ahead.
- Set a reminder to take the meat out to defrost the night before (when applicable).
- Pre-chop the veggies for this week’s meals! Chop or cut up large fruits too to make snacking on fruit more accessible and easy. Store all chopped ingredients in airtight containers until ready to use or enjoy.
Painless Monday: Shrimp Orzo
Oh, Mondays… probably the hardest days of the week. Yesterday you were enjoying the freedom of a Sunday and now it’s time to start the hustle. Well, good thing this Monday’s dinner is extremely painless and crazy easy!
Hot tips
- If using frozen shrimp, remember to take them out the night before to defrost in the fridge.
- Serve with a garden salad or a slightly fancier veggie and arugula salad.
- This recipe makes enough for four servings. Double the recipe if you have a larger family, or want to leftovers for the next day.
Tex-Mex Tuesday: Chicken Fajitas
I love making Tex-Mex food at least once a week in my house, and what better day that the traditional “taco Tuesday?”
Hot tips
- If you don’t have chicken, swap it out with steak or shrimp.
- Serve the fajita filling wrapped in homemade tortillas and dipped into guacamole, salsa, sour cream or pico de gallo.
- There are multiple ways to prep ahead here. Cut the raw chicken and veggies into strips and store separately until ready to cook. To take it one step further, cook the chicken and veggies separately, then store separately. Combine the two and reheat on the skillet right before serving.
Slurpy Wednesday: Chicken Mushroom Soup
I make soup at least once a week, 50/52 weeks of the year. It’s a meal that keeps on giving, ladle after ladle!
Hot tips
- This soup uses dried mushrooms, which can be found in most grocery stores. If you can’t find them, I often buy them in speciality European food stores. In a pinch, fresh mushrooms work as well! (*make a note in the grocery list that regular mushrooms can be swapped if need be.)
- Noodles tend to absorb a lot of the broth over time. If your soup is low on broth after storing, add in a cup or two of chicken broth.
- Serve with a slice of freshly toasted slices of French bread or sourdough bread.
Oven-Baked Thursday: Oven Baked Chicken Kabobs
It’s almost the weekend! Celebrate by heating up the oven instead of the stove and sit back and relax as your dinner cooks on its own. Take this time to make plans for the exciting weekend ahead!
Hot tips
- These kabobs need to marinate overnight, or anywhere between 8-24 hours. Prep the kabobs the night before, or if you’re an early bird, in the early morning.
- We love chicken and potatoes — especially when it’s these potatoes. For a veggie side, make this easy wedge salad.
- If you like a slight char on the chicken, turn on the broiler for 1-2 minutes at the very end.
“Fire” Friday: Grilled Lamb Chops
Friday’s are already pretty “lit”, but why not go the actual open-flame route, too? Friday’s are for embracing the flames with this grilling recipe.
Hot tips
- Allow the chops to rest for a few minutes before eating — this keeps the juices locked in the meat!
- Cook to at least 145°F for medium rare chops, or upwards to 170°F for well-done chops. I always use a meat thermometer to make sure my meat is cooked exactly how I like it.
- Since the grill is already fired up, take this time to make grilled asparagus and grilled potatoes.
Weekend Wonder: Hashbrown Breakfast Casserole
Did you think I’d leave you hanging on an idea for a weekend breakfast/brunch meal? Of course not! This hashbrown breakfast casserole checks off my breakfast boxes — it can be fully prepped the night before, it’s extremely filling, and it’s an easy way to use up any extra veggies left in the fridge. That’s a win x3!
Soup of the Week: Tomato Basil Soup
Even the mention of tomato soup makes my mouth water. Serve this smooth, creamy soup with air fryer grilled cheese and you’ll know why it’s my soup of the week!
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