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Chef Savvy | Easy 30 Minute Recipes!

What Were Cooking This Week! Weekly Meal Plan

Published about 1 month ago • 2 min read

Hey Reader! 👋

If you’ve been wondering what to cook this week, I’ve got you covered. I’m sharing a fresh lineup of meals that are easy, satisfying, and full of flavor!

🗓️ This Week's Menu

Monday: Instant Pot Barbecue Chicken

This Instant Pot Barbecue Chicken recipe is the perfect dish for busy weeknights and meal-prepping! Serve on a bun as a sandwich or with rice and roasted veggies. It’s a meal the whole family will love!

Tuesday: Homemade Hamburger Helper

This homemade Hamburger Helper is sure to give you a blast from the past! Better than the store-bought box version you remember from childhood, this delicious and comforting Hamburger Helper recipe can be ready in 30 minutes or less.

Wednesday: Chicken Shawarma

This super easy Chicken Shawarma recipe is a classic Mediterranean-inspired dish loaded with tons of spices and baked until golden brown. If you’ve ever thought chicken was boring, this is the recipe that will change your mind!

Thursday: Salmon Sushi Bowls

These Salmon Sushi Bowls have all of the flavors you love about a sushi roll piled up into a bowl and drizzled with spicy mayo and eel sauce! Pan fried salmon is seared then baked until juicy then topped with eel sauce.

Friday: Chicken Shrimp Alfredo

Take your Alfredo up a notch and make this Chicken Shrimp Alfredo! The chicken and shrimp are tossed in a cajun seasoning then pan fried. They get served with the creamy homemade Alfredo sauce and fettuccini noodles!

✨ Bonus Recipe: Crustless Spinach Quiche

Perfect any time of the day, this Crustless Spinach Quiche is so easy to make! Loaded with fresh spinach, eggs, Monterey jack cheese and heavy cream this french style spinach quiche is rich and decadent.

⏰ Meal Prep Tips

  • Cook proteins in batches: Grill or bake all chicken at once, then portion for different meals.
  • Multitask sauces: Make BBQ chicken, garlic sauce, and spicy mayo ahead—they keep well for 3–4 days.
  • Prep veggies early: Slice cucumber, onion, and carrot ahead and store in airtight containers.
  • Cook rice & pasta ahead: Make rice and pasta in advance and refrigerate for quick assembly meals.
  • Marinate for flavor: Let chicken thighs sit in the marinade a few hours (or overnight) for deeper flavor.
  • Double sauces when possible: Alfredo and garlic sauce are great to have extra for leftovers.
  • Shred cheese ahead: Saves time and makes cooking smoother during the week.

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Chef Savvy | Easy 30 Minute Recipes!

Kelley Simmons

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