Here’s how I’m planning to make the most of my long weekend: Instead of spending a bunch of time cooking next week, I’m going to do major meal prep on the grill on Sunday evening. Admittedly, I’m a much better meal planner than I am a meal prepper, so for the short Tuesday through Friday week that follows Memorial Day weekend, I’m going to need all the dinner help I can get.
For this special Memorial Day meal plan I’m including Sunday’s dinner in the mix and showing you how you can use the grill (and leftovers from it) for meal prep to last a week.
Welcome to This Week’s Meal Plan
I believe meal planning is the secret to stress-free weeknight dinners. Since I’m frequently asked by friends and family what I’m cooking for dinner each week, I share my weekly meal plan here. Whether you’re just learning to meal plan and looking for a real-life example of how this works or you’re an old pro on the hunt for inspiration, here’s a peek at how I’m feeding my family this week.
New to meal planning? Start here.
Sunday: Grilled Chicken + Balsamic Glazed Veggie Kebabs
Protein prep is the name of my Sunday evening meal prep game. In addition to the chicken and veggie kebabs we’ll be having for dinner, I’m also grilling shrimp skewers and a couple of pork tenderloins. The shrimp will go onto salads later in the week and the tenderloin will make for lunches and one dinner over the week. Leftover veggie kebabs will be turned into dinner too.
Monday: Lemon Chicken Pasta Salad
On Monday, after we’ve worked all day in our yard, all we’ll want are carbs. Thankfully I’ll have this lemony pasta salad waiting for us in the fridge. Leftover grilled chicken will replace the rotisserie chicken called for here. You can use almost any vegetables you’ve got on hand, plus a hearty pasta and your favorite Italian dressing.
Tuesday: Baja Shrimp Taco Salad
This salad is a place for cold, grilled shrimp to shine. It’s topped with a creamy sour cream dressing and has tons of crunch, thanks to cabbage and a tortilla chip topping. For my little diners, salads become more composed plates (think: a pile of shrimp, a scoop of cabbage, a few slices of avocado, and a few chips).
Wednesday: Eggs with Tomatoes, Zucchini & Bell Peppers
Use this recipe as a template and turn leftover vegetable skewers into breakfast for dinner. You’ll just need to fry a few eggs (or scramble some for the kids) and toast some hearty bread.
Thursday: Sirloin Steak Sandwiches
My husband loves the sirloin version of these sandwiches, but I’m planning to use this recipe as a template — turning our grilled pork tenderloin into hearty sandwiches with a swipe of seedy mustard.
Friday: Grilled Pesto Chicken Flatbreads
We usually end our week with pizza to use up any leftovers, and this week will be no exception. Any leftover chicken, pork, or vegetables will go on top of store-bought naan for a super-easy dinner back on the grill.