Weekly Meal Plans
If you’re looking for an easy way to get meal ideas, you’re in the right place!
Each week we share a meal plan full of easy to make recipes and give you side dish and condiment options for several of them. We also try to repurpose ingredients to keep grocery costs lower.
There are a few things to note about the meal plans:
- These meals are suggestions and can be rearranged or mixed and matched to your liking. We use recipes from both our sites (Berly’s Kitchen and More Than Meat and Potatoes) to give you a wide variety of options.
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- A well stocked pantry is helpful and will assist in keeping grocery costs low. We recommend purchasing spices, broth, pasta noodles, and olive oil when it goes on sale. It goes a long way on making all of our recipes!
- Some of the links in the meal plans may contain affiliate links. If you purchase an item through the affiliate link, we may receive a small commission.
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Week #9 (July 21–25)
- Monday: This one pan sausage green beans and potatoes is perfect for an easy dinner! Serve it with some easy jalapeño cornbread muffins.
- Tuesday: It’s always fun to do breakfast for dinner so we’re having English muffin breakfast sandwiches with air fryer potatoes.
- Wednesday: Our slow cooker country style ribs make an easy dinner for the middle of the week! We like to serve these with a side of cornbread.
- Thursday: For a meal that is perfect for a family of 4 or gives you leftovers the next day, try our ground beef hamburger casserole. We like this with some roasted potatoes.
- Friday: Friday is an easy day, so I choose this all-in-one sheet pan salmon with asparagus and potatoes.
Bonus Desserts:
Peaches are in season! I just shared my homemade peach ice cream recipe which is perfect for summer. If you don’t have an ice cream maker, try our peach crisp instead.
Week #8 (July 14–July 18)
- Monday: We love this one pan homemade hamburger helper for an easy dinner. Serve it with a corn tomato and avocado salad or some garlic mashed potatoes.
- Tuesday: Feta pasta is perfect for a Tuesday! You can take the leftovers for lunch on Wednesday. Serve it with some garlic bread or a Caesar salad.
- Wednesday: Fish taco bowls are one of my favorites and they’re really customizable. They’re great with a side of french fries.
- Thursday: This is my version of my grandma’s chicken spaghetti. It will make enough to give you leftovers on the weekend! We like to serve it with my copycat Cheddar Bay Biscuits.
- Friday: I try to do easy dinners or leftovers on Friday. So, fish stick tacos it is! There are plenty of ways to customize these, and I’ve covered a lot of them in the recipe. These are good with french fries, onion rings, or a side of cilantro lime rice.
Notes:
The fish taco bowls and the fish stick tacos have similar ingredient options. You can choose a sauce like cilantro lime crema, chipotle sauce, or fish taco sauce. Make it ahead of time and use it for both recipes. You could also buy extra slaw ingredients and sides, too!
*The sauce and topping ingredients are not included in the shopping list options since they’re customizable.
Bonus Desserts:
I have some really good no-bake desserts for this week! If you like banana splits, you’ll want to try our banana split bars. One of my personal favorites is our turtle cheesecake dip!
Week #7 (July 7–July 11)
- Monday: Monday is a great day for our Texas toast sloppy joes with fries or onion rings.
- Tuesday: For a vegetarian option try our one pot mushroom pesto pasta with Caesar salad.
- Wednesday: Wednesday is a great day for our creamy mushroom chicken with roasted broccoli and potatoes as the side.
- Thursday: Our King Ranch chicken casserole is a reader favorite. Serve it with a side of salsa or guacamole.
- Friday: It’s time for a Friday fish fry. Try our Southern fried catfish with hush puppies and french fries for an easy dinner.
Bonus Desserts:
Try our cinnamon roll peach cobbler or strawberry banana pudding for dessert! Our Alabama fire crackers are an easy, no-cook snack.
Week #6 (June 30–July 4)
- Monday: Pan seared blackened mahi mahi (post includes info on how to make this spicy or mild). We love this fish with a side of hush puppies or air fryer onion rings.
- Tuesday: Our Mediterranean salad is a vegetarian meal filled with lots of fresh veggies and a homemade red wine vinaigrette. To make this more filling, add chicken, shrimp, or steak. Serve it with some Italian bread or focaccia.
- Wednesday: Our easy chicken bacon ranch pasta salad (use rotisserie chicken or another type of pre-cooked, leftover chicken). If you’d like a side for this, try some fried okra or air fryer brussels sprouts.
- Thursday: Try our slow cooker pulled pork sandwiches with our homemade BBQ sauce or your favorite store-bought option. Use your favorite bread or bun and pile on some coleslaw. Serve with a side of macaroni salad.
- Friday: Our grilled chicken sandwiches are perfect for a stove top griddle, but you could easily make these on an outdoor grill. Make the chicken, add your favorite toppings and condiments and serve with a side of pesto pasta salad!
Bonus Desserts:
Our fun and easy to make 4th of July Snack Mix or our red, white, and blue poke cake.
Week #5 (June 23-27)
- Monday: Easy egg roll in a bowl with steamed broccoli (we use the Instant Pot to make it really easy). You can use pork, beef, chicken, or even turkey in the egg roll bowl.
- Tuesday: For a vegetarian option try our broccoli pasta casserole with our favorite cheesy stuffed breadsticks or garlic bread. If you can’t find Gruyère cheese, mozzarella works as a substitute.
- Wednesday: This sausage and peppers pasta is a reader favorite and only takes about 35 minutes from start to finish. If you want a side or an appetizer, it’s great with tomato bruschetta.
- Thursday: This one is easy peasy. Our baked frito pie is assembled like traditional frito pie then baked in the oven until warm. It’s great for serving several people. Serve it with cornbread or creamed corn (made with cream cheese). Don’t forget to top it with some pico de gallo, guacamole, sour cream, or salsa.
- Friday: Purchase some extra sausage and make our sheet pan sausage and veggies. It’s great with dinner rolls (make these ahead of time), baked potatoes, or parmesan mashed potatoes.
Bonus Dessert and Appetizer:
Week #4 (June 16-20)
- Monday: Easy chorizo and potato tacos with pico de gallo and our favorite masa harina bread (make this ahead to save time).
- Tuesday: One pot garlic parmesan pasta with a side of French bread or roasted asparagus.
- Wednesday: Chicken salad with a side of macaroni salad or red potato salad.
- Thursday: Do you have an Instant Pot or electric pressure cooker? Our Instant Pot chicken and rice makes an easy end of the week meal! Pair with roasted broccoli or a salad.
- Friday: Make our slow cooker taco meat for crunchy or soft tacos, nachos, or burritos. Serve with a side of homemade cheese sauce and chips.
Bonus Dessert: Use extra grapes to make our grape salad (sweet enough to be considered dessert) or try our key lime pie dip.
Week #3 (June 9-13)
- Monday: Tilapia tacos with guacamole and air fryer tortilla chips.
- Tuesday: Caprese sandwich with homemade fruit salad or a small blackberry goat cheese salad.
- Wednesday: Use leftover pesto sauce or purchase a little extra for chicken pesto pasta. Serve with a caprese salad (can be adjusted for fewer or more servings).
- Thursday: Easy meatball subs with a side of air fryer onion rings and spicy ranch dressing (one of my favorite combos!).
- Friday: Hearty chicken and noodles with cheesy garlic bread. If you don’t care for the cream of chicken soup in the chicken and noodles recipe, we have homemade cream of chicken soup that works great!
Bonus Dessert Recipe: Pink Lemonade Pie
Week #2 (June 2-6)
- Monday: Lemon chicken with a side of sautéed broccoli. Purchase extra chicken and a bag of lemons. You’ll need those for other recipes throughout the week.
- Tuesday: Chicken mushroom broccoli pasta with a side of roasted brussels sprouts.
- Wednesday: Lemon basil pasta with a side of Italian bread.
- Thursday: Homemade burgers with corn on the cob.
- Friday: Bacon grilled cheese with tomato basil soup or cucumber tomato salad.
Dessert in case you want something sweet: Frozen peanut butter pie.
Week #1 (May 26–30)
- Monday: Cheesy Ground Beef and Rice with a side salad and homemade ranch dressing, chipotle ranch, or spicy ranch.
- Tuesday: Vegetarian Burrito Bowls with leftover dressing from the previous evening. Add a side of coleslaw if desired.
- Wednesday: Creamy Chicken Taco Casserole with homemade salsa and a Caesar salad.
- Thursday: Use leftover tortilla chips to make Mexican Casserole (we have homemade cream of chicken and cream of mushroom soup recipes if you prefer to use those in the casserole). Serve with a side of corn and black bean salsa or guacamole.
- Friday: We’re fans of leftovers at the end of the week so nothing goes to waste. If you want to make another dish, our Baked Mahi Mahi is quick and easy. Serve it with a side of homemade fries.