By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, explore new recipes, and ultimately — save time (and money!) in the grocery store and kitchen each week.
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On The Menu This Week:
- Monday. Zucchini Lasagna
- Tuesday. Grilled Salmon with Grilled Asparagus
- Wednesday. Ground Beef Casserole
- Thursday. Sheet Pan Chicken and Rainbow Vegetables.
- Friday. Chicken Pasta Salad with Roasted Broccoli
- Bonus. Zucchini Muffins
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Weekly Meal PlanAll Tutorials
How to Save Recipes | How to Create a Meal Plan | How to Use Shopping Lists | How to Customize Pre-Made Meal Plans
Grocery Costs
- Zucchini Lasagna: $21.66
- Grilled Salmon with Grilled Asparagus: $17.43
- Ground Beef Casserole: $13.82
- Sheet Pan Chicken and Rainbow Vegetables: $8.40
- Chicken Pasta Salad with Roasted Broccoli: $23.72
Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.
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Yes! Our Weekly Meal Plans are created with a family of 4 in mind. To adjust this to fit the needs of your family, simply press the “+” or “-” symbols underneath each dish to adjust the servings amounts. Doing this will also automatically update your shopping list. You can also adjust serving amounts in the shopping list. For help with this, click here for tutorials. Still stuck? Reach out to us at hello@wellplated.com.
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Do you ever catch yourself asking “what should we have for dinner?” multiple times a week? By utilizing our Healthy Meal Plans – ask no more! Meal planning for yourself and a family can be a burdensome task, so let us help! When you follow a weekly meal plan, you can streamline your groceries, use up leftovers in a timely manner, maintain healthy (but delicious!) eating habits, and save time and money each week.
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First recipe flop for me from your collection. Ended up making into biscotti
I followed the recipe exactly as written, and used about 8 paper towels to dry my zucchini, so I know it was well dried. I used a mix of all-purpose and whole wheat flour. Once all was combined, the batter seemed very very wet. I should have gone with my gut instinct and added about 1/2 cup more flour, but I hoped they would bake up ok and look like your beautiful photos. .
Well, the inside of each muffin remained gooey even after 45 minutes of baking. Determined not to throw out food containing 1/2 cup of real maple syrup , I cut each muffin in half, placed each half on a baking tray, and rebaked for 20 more minutes; like drying out biscotti. The result is really weird, but edible.
Not sure if I will dare try this recipe again, but next time adding much more flour. I like the idea of using maple syrup and greek yogurt, but maybe there is too much wet ingredient.
I’m sorry to hear you had trouble with the recipe, Jackie I know it can be so disappointing to try a new recipe and it not turn out for you. It has worked well for myself (and others) and I wished it would of been a hit for yo