An Easy Weekly Plan Your Whole Family Will Love!
SUNDAY
We’re grilling rib-eyes and bell peppers and serving everything with a bright chimichurri. I plan to make a shortcut Caesar-style salad using kale instead of romaine for a hearty, nutrient-packed side.
MONDAY
It’s my night to bring dinner for my daughter’s YoungLife leaders. A big pot of weeknight chili with cornbread muffins and an arugula salad is easy to prepare for a group. If you have time, honey butter is a lovely addition for the muffins, but when life gets busy it’s fine to skip. Make a double batch of the chili and freeze half for a future week—an easy win when schedules get tight.
TUESDAY
I’ll be sharing fall soup favorites today. Think Pumpkin, Apple and Squash soup, a hearty vegetarian chili packed with protein and fiber, and a roasted red pepper and tomato soup that’s perfect for dunking grilled cheese. For dinner, my son has a crosstown game, so I want a slow-cooker meal. Add 2 pounds bone-in pork shoulder, half a jar of a tangy BBQ sauce, a thinly sliced onion and a bay leaf to the slow cooker. Cook on low all day or on high for about 5 hours. Remove the bone, shred the meat and serve on buns with pickles, or stuff baked sweet potatoes with the pork. A red cabbage salad on the side makes a bright contrast.
WEDNESDAY
Tomato confit with whole wheat penne makes an easy, delicious dinner. Serve roasted green beans alongside—keep them in a single layer on a sheet pan, toss with olive oil and salt, and roast at 425°F for 15–20 minutes. The tomato confit takes about 45 minutes in the oven. Use your favorite gluten-free or whole-grain pasta if you prefer.
Tomato Confit Pasta
Serves 6
- 1 pound vine-ripe tomatoes, halved top to bottom
- 1 head garlic, halved through the middle
- 3/4 cup extra-virgin olive oil
- 4 sprigs fresh thyme
- 4 chives
- Kosher salt
- 16 ounces dried pasta
- 1 teaspoon red pepper flakes, or more to taste
- 10 basil leaves, torn or chiffonaded
- 2 ounces freshly grated Parmesan, or more to taste
- Preheat the oven to 350°F. In a baking pan, arrange tomatoes cut side down with the halved garlic, olive oil, thyme, chives and a generous pinch of kosher salt. Roast 45–60 minutes, until tomatoes are softened and lightly charred.
- Bring 6 cups of water to a boil with 3 tablespoons kosher salt. Cook the pasta according to package directions until al dente. Reserve one cup of starchy pasta water before draining.
- Return the drained pasta to the pot. Add about two cups of the tomato confit and some of the pan oil. Break up the tomatoes as you toss to create a saucy coating. If it seems dry, add a splash of the reserved pasta water and warm over low heat. Stir in red pepper flakes and basil, then taste for salt.
- Serve topped with freshly grated Parmesan, an extra pinch of red pepper flakes and a sprinkle of flaky sea salt or kosher salt.
THURSDAY
I’m teaching a Mediterranean cooking class tonight, and chipotle-lime shredded beef will be waiting in the Instant Pot for a fast family meal. Use about two pounds beef chuck roast, seasoned and cooked with chipotle and lime flavors on high pressure for 60 minutes. Quick-pickled red onions and avocado slices make perfect toppings so everyone can build their own tacos.
FRIDAY
We’re attending an auction tonight, so dinner needs to be simple. Grab pre-made pizza dough and let everyone make their own pizzas. Offer pesto or tomato sauce and a variety of toppings—chopped peppers, fresh basil, red onion and mushrooms—so each person can customize their pie.
SATURDAY
Keep Saturday flexible: leftovers, a simple sheet-pan meal, or a relaxed breakfast-for-dinner night are all great options after a busy week. Use what’s left in the fridge to minimize waste and enjoy a casual evening with minimal prep.