A Month of Simple 5-Ingredient Dinners: Meal Plans & Shopping Lists

Meal planning may seem like an extra chore in your already packed schedule—another item to check off, right? But trust us, once you get the hang of it, it will quickly become your secret weapon in the quest to get dinner on the table without losing your sanity. It all starts with some pre-planning before your grocery trip.

To make it easy for you, we’ve created a month-long meal plan that not only helps you get dinner ready every night, but also focuses on recipes using five ingredients or fewer. Simply download and print the weekly shopping list, and bring it with you to the store. Each night, you’ll have clear instructions—including side dish ideas—so you can glide through the week stress-free, while still serving healthy meals every evening.

Explore More: Check out our full collection of 5-ingredient recipes.

How to Stick to a Meal Plan

This convenient shopping list is organized by week, making it simple to gather everything you need. Just be sure to double-check your pantry and fridge/freezer for ingredients you may already have before heading out.

For the freshest meals possible, aim to shop on Sundays and again on Wednesdays for perishable items like meat and seafood.

Week 1

Monday: Grilled Chicken with Rosemary & Bacon, paired with Simple Grilled Potatoes.

Tuesday: Kielbasa with Peppers and Potatoes.

Wednesday: Baked Salmon Fillets with Dijon, served with Roasted Broccoli and brown rice seasoned with salt, pepper, and your choice of dried herbs.

• Meal-prep note: Cook a double batch of Easy Roasted Broccoli and serve half tonight and the other half with Friday's dinner. You can use pre-cooked brown rice for a super-fast dinner side. Or, if you make your own brown rice, cook a double batch and serve the leftovers with tomorrow's dinner.

Thursday: Cilantro-Lime Grilled Chicken, accompanied by leftover brown rice seasoned with salt, pepper, and cilantro, topped with sliced avocado.

• Meal-prep note: Cook a double batch of chicken tonight to have leftovers for dinner on Sunday.

Friday: Honey Mustard Pork Chops, served with leftover Roasted Broccoli and a baked sweet potato topped with butter, salt, and pepper.

Saturday: Spicy Lime Grilled Shrimp, served with canned black beans, heated and spiced up with hot sauce for an extra burst of flavor.

Sunday: Easy Mexican Quinoa, served with the leftover Cilantro-Lime Chicken from Thursday.

Download the Week 1 Shopping List

Week 2

Monday: Tomato Basil Salmon, paired with a mixed green salad and your favorite dressing.

Tuesday: Marinated Grilled Chicken, served with Simple Grilled Asparagus and store-bought cauliflower rice, seasoned with salt, pepper, and any dried herbs you prefer.

• Meal-prep note: Prepare a double batch of Marinated Grilled Chicken and cauliflower rice; use leftover chicken in Thursday's dinner and use the rice leftovers for Wednesday's dinner side.

Wednesday: Grilled Jalapeño Tuna Steaks, served with leftover cauliflower rice from Tuesday.

Thursday: Spinach and Feta Turkey Burgers, served on a hamburger bun or pita with ready-made oven-baked fries for a quick and easy side.

Friday: Pesto Zoodles, served with leftover Marinated Grilled Chicken from Tuesday.

Saturday: Simple Chorizo Street Tacos, paired with Grilled Corn on the Cob for a tasty side.

Sunday: Mediterranean Pesto Pizza, served with a mixed green salad and your choice of dressing.

Download the Week 2 Shopping List

Week 3

Monday: Super Simple Pineapple Chicken Kabobs, served with a mixed green salad and your favorite dressing.

Tuesday: Roasted Cauliflower 'Steaks', paired with Garlic-Butter Green Beans and quinoa for a complete meal.

• Meal-prep note: Make a double batch of quinoa to have for dinner tonight and tomorrow.

Wednesday: Soy-Honey Glazed Salmon, served with leftover quinoa seasoned with salt and pepper.

Thursday: Artichoke and Sun-dried Tomato Chicken, served on a bed of egg noodles.

Friday: Sweet and Spicy Grilled Shrimp, paired with Simple Grilled Zucchini for a fresh side.

Saturday: Grilled Gorgonzola-Basil Burgers, served on a hamburger bun with a side of baked potato topped with salt, pepper, and butter.

Sunday: Easy Tuna Casserole, served with a mixed green salad and your choice of dressing.

Download the Week 3 Shopping List

Week 4

Monday: Sheila's Grilled Pork Tenderloin, served with Fresh Corn & Zucchini Sauté for a perfect pairing.

• Meal-prep note: Make a double batch of the Fresh Corn & Zucchini Saute to have for dinner tonight and tomorrow.

Tuesday: Maple Cajun Mahi Mahi, served with leftover Fresh Corn & Zucchini Sauté and brown rice for a delicious repeat meal.

• Meal-prep note: Make a double batch of brown rice to have for dinner tonight and tomorrow.

Wednesday: Grandma's Legendary Salmon Cakes, served with leftover brown rice seasoned with salt and pepper, alongside a mixed green salad with your favorite dressing.

Thursday: Firecracker Burgers, served on a bun with Quick & Easy Grilled Potatoes for a satisfying meal.

Friday: Prosciutto & Asparagus Pasta, paired with a mixed green salad and your choice of dressing.

Saturday: Soy and Garlic Marinated Chicken, served with Grilled Green Beans and baked sweet potatoes seasoned with salt, pepper, and butter.

Sunday: Mushroom Pork Chops, served with steamed broccoli seasoned with salt, pepper, and a touch of lemon juice.

Get the Week 4 Shopping List now!