Dinner Lineup: Week 1

This post may contain affiliate links. Please read our disclosure policy.

Customize the shopping list: Choose your serving sizes (set any recipe to 0 to remove it), then click the cart icon to generate your shopping list. Check off ingredients you already have, then print — you can choose whether to include or hide the crossed-off items on the print page.

Tip: Instead of printing the list, save it to your phone. Using your phone, select the print option and then text it to yourself. You’ll be able to open the PDF from your text messages.

This week’s recipes:

Greek Chicken Skillet

I love this recipe as it’s quick to prep (in the oven in 25 minutes!) and is baked in a flavorful tomato sauce that is perfect for spooning over rice or orzo.

Prep ahead: You can marinate the chicken up to a day ahead!

See Recipe

A plate of rigatoni goat cheese tomato pasta with creamy sauce, ground meat, spinach, and grated cheese, served with a fork.

Chorizo Goat Cheese Pasta

I love this one as it’s packed with flavor yet feels doable even on a busy weeknight. Goat cheese and a bit of pasta cooking water create a super fast and creamy sauce and the bit of tang compliments the chorizo.

Notes: Mild or spicy Italian sausage is a great substitute for the chorizo.

See Recipe

Hot Honey Chicken

This crispy chicken feels like a real treat. Feel free to use store-bought hot honey instead of making your own.

Time saving tip: I almost always make a double batch and freeze half. Place the uncooked chicken on a parchment paper lined baking sheet, freeze, then once frozen, transfer them to a freezer bag. Bake from frozen, adding several extra minutes to the baking time.

See Recipe