Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Tahini Chicken Bowl, Harissa Pasta, French Onion Burger, Pork Chile Verde and Gyros.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

Print Shopping List

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

5. Get Weekly Meal Plans Sent Straight To Your Inbox:

Sign up here to get our meal plans delivered right to your email every single week. 

Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

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Day 1

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This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It’s delicious and such an easy and quick dessert to make.

Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Peach Cobbler, or Blueberry Cobbler!

Buying and Preparing Rhubarb:

Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.

How to Make Strawberry Rhubarb Crisp:

Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.

Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces.

Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size).

Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.

Recipe Variations:

• Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
• Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
• Lower Sugar: Cut the sugar in half or substitute another sweetener.
• Vegan/Dairy-Free: Substitute vegan butter.
• Gluten-Free: Use gluten free oats and flour.

Make Ahead and Freezing Instructions:

To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.

To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.

Print

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 240kcal

Author Lauren Allen

Equipment

• Pastry Blender

Ingredients

• 1 lb fresh rhubarb , about 4 stalks
• 1 lb strawberries , fresh or frozen*, hulled and quartered
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons orange juice , or lemon juice
• 1 teaspoon orange zest , or lemon zest
• 2 tablespoons cornstarch

Crumble Topping:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• dash of salt
• 1/3 cup unsalted butter , cut into small pieces

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
• Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
• Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
• Bake for about 35 minutes or until the topping is golden and fruit is bubbling.

Video

Notes

*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.

Variations:

• • Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.

• • Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.

• • Lower Sugar: Cut the sugar in half or substitute a sweetener.

• • Vegan/Dairy-Free: Substitute vegan butter.
  • Gluten-Free: Use gluten free oats and flour.

•  

Make Ahead Instructions: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.

Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 302mg | Fiber: 3g | Sugar: 25g | Vitamin A: 305IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 1mg

I originally shared this recipe May 2020. Updated May 2024.

What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for.

We have too many favorite cookie recipes here, including Biscoff Cookies, Sugar Cookies, S’mores Cookies, and Our Favorite M&M Cookies!

How to make Browned Butter Chocolate Chip Cookies:

Brown the butter: Place 1 stick of butter in a medium skillet over medium heat. Swirl the pan frequently as the butter melts and beings to foam and froth. Wait for the subtle nutty smell, and a few crackles and pops. The butter will turn a light golden/amber color, and that’s when it’s time to remove from it from heat and immediately pour it into a small bowl. Let it cool to room temperature.

Make Dough: Mix the remaining stick of butter and brown sugar together for about 3 minutes, until creamed and fluffy. Add granulated sugar, cooled browned butter and vanilla and mix for 2 minutes. Add the egg and egg yolk and mix until smooth. Pour in flour, salt, and baking soda and mix on low speed until incorporated. Use a spatula to fold in the chocolate chunks and chips. Cover dough and refrigerate for 20 minutes.

Bake and Cool: Scoop dough into 2 Tablespoon size portions and roll into a ball. Place on parchment lined baking sheets. Bake at 350°F for 11 to 14 minutes, or until just barely golden on the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transfering to a wire cooling wrack to cool completely.

Storage and Freezing Instructions:

To Store: Store cookies in an airtight container at room temperature for a few days, or freeze.

To Freeze: Baked cookies will freeze well in a freezer-safe container for up to 3 months. Browned Butter cookie dough may also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to cook time, if needed.

More Cookie Recipes:

• Double Chocolate Chip Cookies
• Red Velvet Cookies
• Ginger Molasses Cookies
• Edible Cookie Dough

Print

Browned Butter Chocolate Chip Cookies

Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool 45 minutes minutes

Total Time 40 minutes minutes

Servings 18

Calories 313kcal

Author Lauren Allen

Cost 5

Equipment

• cut and serve turner
• Hand mixer
• Stand Mixer optional
• Parchment Paper

Ingredients

• 1 cup unsalted butter (2 sticks), room temperature
• 1 cup light brown sugar , packed
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• ½ cup chocolate chunks
• fine sea salt , or finishing salt for topping

US Customary – Metric

Instructions

• Brown Butter: Place ½ cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
• Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
• Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
• Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
• Bake for 11 to 14 minutes, or until just barely golden on the edges. 
• Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.

Video

Notes

• To add Toffee Bits: substitute ½ of the chocolate chunks for toffee pieces.
• Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.

Store leftover cookies in an airtight container at room temperature for a few days, or freeze.

Freezing Instructions: Freeze baked cookies in an airtight container for to 3 months. Cookie dough may also be frozen. Add a few minutes to bake time for frozen cookie dough balls.

Recipe originally adapted from Joy the Baker.

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 211mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 366IU | Calcium: 32mg | Iron: 2mg

I originally shared this recipe June 2016. Updated July 2022 and May 2024.

This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!

Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!

How to Make Spring Roll Bowls:

Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.

Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!

Make Ahead Instructions:

To Make Ahead: Chop veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.

More “Bowl” Recipes:

• Tahini Chicken Bowls
• Hawaiian Bowls
• Bulgogi Bowls (Bibimbap)
• BBQ Chicken Bowls
• Fajita Bowls
• Harvest Bowls
• Chicken Shawarma Bowls
• Caribbean Jerk Chicken Bowls
• Korean Ground Beef Bowls

Print

Spring Roll Bowl

Our favorite Spring Roll Bowls are vibrant and healthy and on the table in 30 minutes. The peanut sauce on top will make these your new favorite meal.

Course Main Course

Cuisine American, Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 748kcal

Author Lauren Allen

Cost 10

Equipment

• Food Processor

Ingredients

Peanut Sauce: 

• 1/2 cup creamy peanut butter
• 2 Tablespoons hoisin sauce
• ¼ cup low-sodium soy sauce
• 2 teaspoons garlic , minced
• 2 teaspoons Sriracha hot sauce
• 2 Tablespoons rice wine vinegar
• 3-4 Tablespoons warm water , or more as needed to thin

Spring Roll Bowls:

• 14 ounces dry rice noodles
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 2 serrano peppers , chopped (seeds and veins removed)
• 2/3 cup dry roasted peanuts , chopped
• 1 avocado , peeled and thinly sliced
• 1 large carrot , shredded
• 1 bell pepper red or orange, chopped
• 1 English cucumber , sliced
• 1 mango , peeled and sliced into chunks
• 1/2 cup sweet chili sauce ,or more, to taste
• 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu , optional

US Customary – Metric

Instructions

• Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
• Chop all vegetables and fresh herbs.
• Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
• Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

Video

Notes

Make Ahead Instructions: Store chopped veggies and sauce seperatly, up to a few days ahead. Rice noodles don’t work to cook ahead.

Calories: Calorie count includes all of the sauce being used. Use less sauce for less calories.

Nutrition

Calories: 748kcal | Carbohydrates: 108g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 0.2mg | Sodium: 1134mg | Potassium: 836mg | Fiber: 10g | Sugar: 26g | Vitamin A: 4030IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg

I originally shared this recipe July 2016. Updated June 2022 and May 2024.

We’ve got four of the BEST Mason Jar Salad recipes for you, that only take 15 minutes to prep and stay good for up to 5 days. Choose from BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, all with a printable recipe.

Want more yummy salads? Try this Taco Salad, Burrata Salad, Cheeseburger Salad, or htis Asian Chicken Salad!

How to make a Mason Jar Salad:

Prep Ingredients: Chop any veggies, cook protein, make dressing, and prep ingredients.

Assemble: The dressing goes in first (so it doesn’t make any ingredients soggy), then the chopped veggies, protein, and greens are added last, tightly packed on top. Salads can be stored in the fridge for up to 5 days. Just dump in a bowl and enjoy!

Find all four recipes HERE.

Tortellini Caprese Salad:

Cook tortellini according to package instructions. Drain, rinse under cold water and set aside. Add all dressing ingredients to a bowl and whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper then apply mason jar lid. Refrigerate for up to 5 days.

(Full recipe here).

BBQ Chicken Salad:

Toss chicken in a bowl then toss with barbecue sauce. Mix all dressing ingredients together until smooth. Add ¼ cup of dressing to each jar. Top with carrot, onion, black beans, corn, bbq chicken, bell pepper, jalapeño, cheese, and cilantro. Add lettuce, pressing down to pack it in and fill the jar. Apply lid. Refrigerate for up to 5 days. (Full recipe here).

Greek Salad:

Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add cucumber, tomato, onion, olives, and feta. Top with mixed greens– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

Thai Salad:

Add all dressing ingredients to a bowl and whisk well to combine. Add water to thin the dressing a little, to a smooth, creamy consistency. Divide dressing among the mason jars. Add bell pepper, edamame, carrot, chicken or shrimp, green onion, cilantro, then coleslaw mix. Top with romaine to fill the jar, then a spoonful of peanuts. Apply lid and refrigerate salad for up to 5 days. (Full recipe here).

More Summer Salads:

• Chicken Caesar Pasta Salad
• Mixed Green Salad with Berries
• Bulgur Salad
• Orzo Salad
• Thai Quinoa Salad

Print

Tortellini Caprese Mason Jar Salad

The BEST Mason Jar Salad recipes that only take 15 minutes to prep and stay good for up to 5 days! I have a BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, and a printable with all the recipes. Say hello to your favorite meal prep lunch!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 salad jars

Calories 571kcal

Author Lauren Allen

Equipment

• Wide Mouth Quart Size Mason Jars

Ingredients

Salad

• 10 oz cheese tortellini , refrigerated brand
• 2 cups cherry tomatoes , halved
• ½ red onion , diced
• 1 orange bell pepper , diced
• ½ English cucumber , chopped
• 5-6 cups mixed greens lettuce
• 1/2 cup feta cheese crumbles , or parmesan or mini mozzarella balls
• salt and pepper to taste

Vinaigrette

• 1/2 cup extra virgin olive oil
• 4 Tablespoons red wine vinegar
• 2 cloves garlic , minced
• 2 teaspoon dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon lemon juice
• 2 teaspoons honey

Add-In Ideas:

• garbanzo beans , white or black beans
• corn
• fresh basil leaves
• artichoke hearts

US Customary – Metric

Instructions

• Cook tortellini according to package instructions. Drain, rinse under cold water and set aside.
• Make Dressing: Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired.
• Assemble: Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days.
• Serve: Invert mason jar salad into a bowl, and enjoy!

Notes

Don’t miss this printable for ALL FOUR of my Mason Jar Salad Recipes!

Nutrition

Calories: 571kcal | Carbohydrates: 45g | Protein: 16g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 44mg | Sodium: 857mg | Potassium: 487mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6543IU | Vitamin C: 62mg | Calcium: 246mg | Iron: 4mg

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Slow Cooker Creamy Ranch Pork Chops, Pozole Verde, Homemade Spaghetti, Mushroom Tacos, Healthy Chicken Pasta Salad.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

Print Shopping List

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

5. Get Weekly Meal Plans Sent Straight To Your Inbox:

Sign up here to get our meal plans delivered right to your email every single week. 

Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

Print Shopping List

Print Shopping List

Add this meal plan to your collection.

Sign Up For FREE Weekly Meal Plans

Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money!

Yes, I want free meal plans!

Day 1

Day 2

Day 3

Day 4

Day 5