Dinner, Decided: Week 1 Meal Plan
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This week I’m kicking off Dinner, Decided with recipes I have on repeat at home.
The goal was never “here’s another meal plan.” Personally, my biggest struggle is figuring out what to make. The recipes and cooking were never the problem. The planning and decisions were.
After talking to many friends and family members, almost everyone feels the same. Most people are tired of getting creative, battling with decision fatigue, wasted ingredients, and mile-long grocery lists.
With Dinner, Decided you’re getting:
- Tested, developed, and retested recipes that work
- Ingredients overlap (cook once, eat twice theory)
- Leftovers get repurposed in creative ways.
- Grocery spending stays reasonable.
- Full shopping lists with swaps and substitution ideas
- Food waste is minimized.
- Most importantly…Dinner decisions are already made!
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Why This Plan Works
- Cook once, eat twice: Greek Yogurt Chicken does double duty (Monday and Tuesday)
- Potatoes show up in 2 meals, so no need to buy multiple starches this week
- Large container of greens gets used up (Monday and Wednesday), so nothing is forgotten in the produce drawer!
- Cilantro Lime Rice gets repurposed (Tuesday and Thursday), which cuts down on cooking time
- Sauce overlap: Greek Yogurt in marinade (Monday) and street corn topping (Tuesday) + Mayo in street corn (Tuesday) and in burger sauce (Wednesday)
Free Download for Week 1
Bye boring dinners, hello realistic meal plan that utilizes all of your groceries. Less trips to the store, strategic planning, protein centered meals, and a sweet treat that is both satisfying and tasty!
Dinner, Decided: Week 1 Meal Plan
Monday
- Serving Suggestion: Serve it with roasted Yukon gold potatoes and a green salad
- For the Potatoes: I don’t follow a specific recipe when I make them. Chop the potatoes (skin on) about 1 ½ – 2 inch cubes. Place on a baking sheet lined with parchment paper. Toss with 1-2 Tbsp. olive oil, ½ tsp. salt, few grinds pepper, ½ tsp. Italian seasoning and ½ tsp. garlic powder. Roast at 425 for roughly ~25 minutes.
- For the Salad: With an arugula or mixed greens base, add lemon juice, olive oil, and parmesan shavings for a simple, delicious side salad that pairs perfectly with the Greek Yogurt Chicken!
- Serving Size Note: You will be using leftover chicken for Tuesday’s meal, so if you have a big family, you might want to double the serving of the Greek Yogurt Lemon Chicken to make sure you will have enough!
Tuesday
- Serving Suggestion: For the chicken in the bowls, use the leftover Greek Yogurt Lemon Chicken from Monday. Serve with Cilantro Lime Rice or another rice of your choosing.
Wednesday
- Serving Suggestion: Use the leftover potatoes you bought for Monday’s dinner, and serve the salad with roasted potatoes. Or check out my Air Fryer Sweet Potatoes if that’s more your style (just make sure you add sweet potatoes to your shopping list!). And don’t skip the special sauce in the recipe – it’s soooo good!
Thursday
- Serving Suggestion: Serve with Tuesday’s leftover Chipotle Lime Rice. If desired, serve with the leftover chipotle crema and cotija cheese, also from the Tuesday’s Street Corn Bowls.
Friday
- Serving Suggestion: I like to make this pasta and serve it with chicken sausage and a veggie (like roasted veggies). It’s Friday – keep it simple and take the pressure off yourself! I serve this to my kiddos with chicken nuggets and fruit!
Sweet Treat
- Serving Suggestion: Working on your protein goals? Grab your favorite chocolate protein powder to mix in the mousse to bulk it up! (I love this one from Clean Simple Eats.)
Shopping List
For this week’s complete shopping list, my tips, swaps, and more, grab the ✨free✨ download!
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