Dinner Is DoneClubSample plan

Sample plan

A finished four-week plan.

This sample is for 4 people, an omnivore household, and a 35-minute limit. Yours is built with AI from your answers.

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Week 1

Familiar dinners

Straightforward recipes with enough leftovers for one lunch.

Monday

Lemon-herb chicken tray bake

35 min·Sheet pan
Tuesday

Beef & broccoli rice bowls

25 min·Rice bowls
Wednesday

Creamy tomato tortellini

20 min·Pasta
Thursday

Crispy turkey taco night

25 min·Tacos
Friday

Honey-mustard salmon & green beans

25 min·Sheet pan
Backup meal
Black bean pantry quesadillasCrisp, cheesy quesadillas for the night the plan changes.
15 minutes

Grocery list

One weekly list, grouped by aisle.

Produce

  • Baby potatoes — 1 lb
  • Green beans — 2 × 12 oz bags
  • Broccoli florets — 1 × 16 oz bag
  • Lemons — 2
  • Baby spinach — 1 × 5 oz box
  • Shredded lettuce — 1 × 8 oz bag
  • Avocado — 1
  • Fresh ginger — 1 small knob

Meat & seafood

  • Boneless chicken thighs — 1½ lb
  • Thin-sliced sirloin — 1¼ lb
  • Ground turkey — 1 × 1¼ lb package
  • Salmon fillets — 4 × 5 oz

Dairy & refrigerated

  • Cheese tortellini — 1 × 20 oz package
  • Heavy cream — 1 × 8 fl oz carton
  • Grated parmesan — 1 × 5 oz tub
  • Shredded cheddar — 2 × 8 oz bags

Pantry & bakery

  • Ready-cooked jasmine rice — 2 × 8.8 oz pouches
  • Marinara — 1 × 24 oz jar
  • Low-sodium soy sauce — 1 × 15 fl oz bottle
  • Taco shells — 1 × 12-count box
  • Flour tortillas — 1 × 8-count package
  • Black beans — 1 × 15 oz can
  • Couscous — 1 × 10 oz box
  • Mild taco seasoning — 1 × 1 oz packet
  • Mild salsa — 1 × 16 oz jar
  • Frozen corn — 1 × 10 oz bag
  • Honey — 1 × 12 oz bottle
  • Dijon mustard — 1 × 8 oz jar

Check at home

  • Olive oil — about 6 tbsp
  • Brown sugar — 2 tbsp
  • Cornstarch — 1 tbsp
  • Dried oregano — 1 tsp
  • Garlic powder — 1 tsp
  • Ground cumin — 1 tsp
  • Italian seasoning — 1 tsp

Quick prep

Three short prep jobs for this week.

  1. Halve the potatoes and trim both bags of green beans; refrigerate in separate containers.
  2. Cut the broccoli into bite-size florets and grate the ginger; refrigerate them separately for bowl night.
  3. Mix the honey-mustard glaze and label it for Friday so the salmon is a true 20-minute dinner.

Recipes for week 1

1Lemon-herb chicken tray bake35 minutes · 5 servings · Sheet pan

Ingredients

  • 1½ lb boneless chicken thighs
  • 1 lb baby potatoes, halved
  • 12 oz green beans, trimmed
  • 1 lemon
  • 2 tbsp olive oil
  • 1 tsp each garlic powder and dried oregano

Method

  1. Heat the oven to 425°F. Toss potatoes with half the oil and seasonings; roast for 10 minutes.
  2. Add chicken, green beans, and lemon wedges to the pan. Coat with the remaining oil and seasoning.
  3. Roast 20–22 minutes, until the chicken reaches 165°F and the potatoes are tender.

Pack 1 serving for tomorrow's lunch

2Beef & broccoli rice bowls25 minutes · 4 servings · Rice bowls

Ingredients

  • 1¼ lb thin-sliced sirloin
  • 5 cups broccoli florets
  • 2 × 8.8 oz pouches ready-cooked jasmine rice
  • ¼ cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp grated ginger
  • 1 tbsp neutral oil

Method

  1. Whisk soy sauce, brown sugar, cornstarch, ginger, and ½ cup water until smooth.
  2. Heat oil in a hot skillet. Sear beef in two batches, then move it to a plate.
  3. Steam broccoli in the skillet, return the beef, and simmer with sauce until glossy. Microwave the rice pouches and serve underneath.

Best eaten tonight

3Creamy tomato tortellini20 minutes · 4 servings · Pasta

Ingredients

  • 20 oz refrigerated cheese tortellini
  • 24 oz marinara sauce
  • ½ cup heavy cream
  • 5 oz baby spinach
  • ⅓ cup grated parmesan
  • 1 tsp Italian seasoning

Method

  1. Boil tortellini according to the package directions; reserve ½ cup cooking water and drain.
  2. Warm marinara, cream, and Italian seasoning in the same pot for 3 minutes.
  3. Fold in spinach, tortellini, and parmesan. Loosen with cooking water if needed and serve.

Best eaten tonight

4Crispy turkey taco night25 minutes · 4 servings · Tacos

Ingredients

  • 1¼ lb ground turkey
  • 12 taco shells
  • 1 packet mild taco seasoning
  • 1 cup shredded cheddar
  • 2 cups shredded lettuce
  • 1 cup mild salsa
  • 1 avocado, sliced

Method

  1. Brown turkey in a skillet, breaking it into small crumbles, until it reaches 165°F.
  2. Stir in taco seasoning and ¾ cup water; simmer until saucy. Warm the taco shells.
  3. Set out turkey, cheese, lettuce, salsa, and avocado so everyone can build their own tacos.

Best eaten tonight

5Honey-mustard salmon & green beans25 minutes · 4 servings · Sheet pan

Ingredients

  • 4 salmon fillets, 5 oz each
  • 12 oz green beans, trimmed
  • 1 cup dry couscous
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 lemon

Method

  1. Heat the oven to 425°F. Toss green beans with olive oil and roast for 8 minutes. Bring 1 cup water to a boil, stir in couscous, cover, and remove from heat.
  2. Mix mustard and honey. Add salmon to the pan and spoon the glaze over each fillet.
  3. Roast 10–12 minutes, until salmon reaches 145°F. Fluff the couscous and serve with salmon and lemon.

Best eaten tonight

BBlack bean pantry quesadillas15 minutes · 4 servings · Pantry backup

Ingredients

  • 8 flour tortillas
  • 1 can black beans, drained
  • 2 cups shredded cheddar
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 tsp ground cumin

Method

  1. Mash half the beans with cumin, then stir in the remaining beans and corn.
  2. Spread the mixture over four tortillas, add cheese, and top with the remaining tortillas.
  3. Cook in a dry skillet for 2–3 minutes per side, until crisp. Cut into wedges and serve with salsa.

Backup meal. Not counted as a planned leftover.

Kitchen safety: Follow package directions, use the listed minimum temperatures, refrigerate leftovers promptly, and check labels for allergies.