By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.
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On The Menu This Week:
- Monday. Grilled Chicken Breast with Grilled Corn
- Tuesday. Mexican Quinoa
- Wednesday. Grilled Chicken Sandwich
- Thursday. Mushroom Pizza
- Friday. Grilled Chicken Salad
- Bonus. Strawberry Banana Smoothie
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Weekly Meal PlanGrocery Costs
- Grilled Chicken Breast with Grilled Corn: $6.12
- Mexican Quinoa: $8.87
- Grilled Chicken Sandwich: $8.58
- Mushroom Pizza: $8.90
- Grilled Chicken Salad: $17.24
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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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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Darn, this recipe didn’t really work for us. I followed the instructions, used red wine vinegar as the acid, with olive oil, s/p/garlic powder, and the chicken (used thin breasts) was a bit dry, as well as overly tangy from the vinegar. We took them off the grill at 145, and rested them to get them up to 165, so we didn’t overcook. Other recipes from this site have been fabulous, so we’ll still keep trying. :)
I’m sorry to hear you had trouble with the grilled chicken breast from our meal plan, Lori. Can I ask how many tablespoons of vinegar you used? Also how much chicken did you use? I’m unsure how the breast could get dry if pulling them off at 145 degrees. Normally chicken will only rise another 5-10 degrees once it’s taken off it’s heat source, but it’s really hard for me to know what went wrong without being in the kitchen with you.
Love your recipes! Is it possible to add sodium to your nutrition facts per serving? It would be so helpful when cooking for my husband who has heart failure. Thank you.
Hi Lana, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!