7 Easy Dinner Recipes, Plus This Week’s Groceries And Meal Prep Plan

Week two of our 28-day meal prep plan is here (find the first week here and all the recipes from the plan here), featuring seven satisfying recipes that’ll have dinner on the table in a flash. From a hearty chicken chili to a one-pan, vegetarian mushroom gratin, these recipes will carry you through from Monday to Sunday with ease.

Below are the recipes and groceries you’ll need, plus easy-to-follow meal prep tips to set you up for success throughout the week.

Here are your week 2 recipes:

Week 2 Ingredients:

Check your fridge for these leftovers from last week and plan accordingly:

• Garlic gloves
• Sour cream
• Parmesan

Check your pantry for:

• Olive oil
• Canola oil
• Sesame oil
• Salt
• Pepper
• Honey
• Rice vinegar
• Soy sauce
• Low-sodium soy sauce
• Oyster sauce
• Smoked paprika
• Garam masala
• All-purpose flour
• Cornstarch
• Dry sherry
  or apera (optional)

Shopping list:

PRODUCE

• 2 227-g pkg sliced cremini mushrooms
• 1 397-g pkg coleslaw mix
• 1 340-g pkg mixed broccoli and cauliflower florets (4 cups)
• 1 340-g pkg spiralized zucchini
• 3 yellow onions
• 1 shallot
• 6 green onions
• 2 heads garlic (9 cloves)
• 1 medium fennel bulb with fronds
• 1 grapefruit
• 2 limes
• 1 3-pack yellow, red and orange bell peppers
• 1 green bell pepper
• 1 small bunch Swiss chard (4 cups chopped)
• 1 large bunch watercress (3 cups chopped)

HERBS

• 1 bunch cilantro (heaping 1 cup chopped)
• 1 bunch parsley (2 tbsp chopped) 1 clamshell mint (⁄ cup leaves)

PROTEIN

• 4 skin-on salmon fillets (600 g total)
• 1 450-g pkg peeled, large frozen shrimp
• 500 g skinless, boneless chicken breasts, halved horizontally
• 350 g skinless, boneless chicken thighs, thinly sliced
• 450 g strip loin steak, about ⁄-in. thick
• 4 boneless pork chops, about ⁄-in. thick

DAIRY

• 1 250-mL pkg sour cream (3/4 cup)
• 1/2 cupcup grated parmesan
• 1 1/2 cups shredded Monterey Jack cheese (optional)

BAKERY

• 8 small flour tortillas

DRY GOODS

• 250 g fresh chow mein noodles
• 180 g soba noodles
• 1 398-mL can butter beans
• 1 540-mL can cannellini beans
• 1 900-mL carton low-sodium chicken broth (3 cups)
• 1 900-mL carton vegetable broth (3/4cup)
• 1 80-g pkg shichimi togarashi spice blend, such as President’s Choice (1/2 tsp)
• 1 136-g bottle Tex-Mex seasoning, such as Clubhouse (2 tbsp)
• 1 small pkg wasabi paste (5 tsp)
• 80 mL mango chutney (1/3 cup)
• 1 250-mL can sliced pickled jalapenos (1 tbsp)
• 300 mL prepared salsa (1/2 cup)
• 30 g panko bread crumbs (1/2 cup)
  2 tbsp fried shallots (optional)

Sunday Meal Prep Plan

Store everything in resealable containers. Chopped produce should be covered with a damp paper towel, then sealed and refrigerated (to keep from drying out).

Sweet and Spicy Glazed Salmon with Fennel and Grapefruit Salad

• Thinly slice fennel, reserving fronds
• Peel, halve and thinly slice grapefruit
• Thinly slice shallot

Chicken Chow Mein

• Cut green onions
• Stir together 1 1/2 tbsp soy sauce, 1 tsp sesame oil and oyster sauce

Garam Masala Pork Chops with Mango Chutney

• Stir smoked paprika with salt and garam masala

Togarashi Shrimp, Spiralized Zucchini and Soba Bowls

• Stir soy sauce with lime juice, 2 tsp sesame oil and honey
• Chop green onions

White Chicken Chili

• Halve chicken breasts horizontally
• Finely chop onion
• Shred Monterey Jack cheese (if using)

Spicy Steak Fajitas

• Cut onion into wedges
• Shred Monterey Jack cheese (if using)

One-Pan Mushroom Gratin with Butter Beans

• Finely grate parmesan
• Finely chop onion

Check out the recipes for Week 1 and Week 3.