Weekly Meal Plan #13

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This meal plan covers many summer flavors—from Korean BBQ to pineapple. You’re going to love it. And if you’re new to blackening, you’re going to learn a new little cooking method that sounds fancy but is incredibly easy.

About Meal Plan #13

This week, you’re going to see just how fantastic pineapple is when incorporated into a savory dish. (Hopefully you’re not opposed to pineapple on pizza. If so, you’re on your own on Friday!)

Monday brings you Korean BBQ beef skewers. Saucy, and a little messy (the good kind).

On Tuesday, blackened shrimp tacos. If you’ve never blackened shrimp before, this is a good place to start—it’s a simple technique that’s worth adding to your rotation.

By Wednesday, I’m out of patience. So an easy bowl meal is the answer. And it’s a new recipe, which is always a good reason to be excited.

Thursday‘s turkey burgers are a reader favorite here. They are super juicy and even smoky thanks to a wee bit of liquid smoke!

Friday gives you a luscious, salty, savory, and sweet. Hawaiian pizza with crispy prosciutto. Fun fact: Hawaiian pizza originated in Ontario, Canada, thanks to a Greek immigrant.

Beef skewers piled up on a baking sheet.

Saucy Korean BBQ Beef Skewers

Tender chunks of beef, mushrooms, and scallions marinate in a Korean BBQ-style sauce for the perfect saucy, sticky situation.

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Blackened Shrimp Tacos

The shrimp go into a screaming-hot cast-iron skillet—smoky, savory crust in under two minutes. The pineapple avocado salsa does the rest.

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Ground Chicken Teriyaki Bowl Recipe

Saucy ground chicken in a sweet-savory teriyaki sauce over rice with vegetables, and on the table in under 30 minutes. Totally worth repeating!

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Close up shot of stacked turkey burger with greens, tomato slice, melted cheese, onions, and mushrooms.

Best Turkey Burger Recipe (Juicy, Never Dry)

Turkey burgers have a reputation for being dry and bland. This one isn’t—the right binder and seasoning make all the difference.

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Cooked Hawaiian pizza on cast iron pizza pan.

Hawaiian Pizza with Prosciutto

Sweet, salty, crispy prosciutto, juicy pineapple—Hawaiian pizza for people who were already on board and want a better version of it.

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Grocery List 🛒

Korean BBQ beef skewers Blackened shrimp tacos Ground chicken teriyaki bowl Turkey burgers Hawaiian pizza with crispy prosciutto

Produce

Scallions (1 large bunch)

Fresh ginger (small knob)

Garlic (1 head)

Cremini or baby bella mushrooms (6 oz)

Fresh pineapple (1 medium)

Avocado (1 large)

Orange, red, or yellow bell pepper (1)

Red onion (1)

Fresh parsley or cilantro (small bunch)

Broccoli florets (2 cups)

Carrots (1–2, for grating)

Proteins

Tri tip or sirloin steak tip (1 lb)

Large shrimp, cleaned & deveined (24)

Ground chicken (1 lb)

Ground turkey, 93% lean (1 lb)

Prosciutto, thinly sliced (3 oz)

Dairy

Butter (2 TBSP)

Egg (1, optional)

Shredded mozzarella (2 cups)

Sliced cheese for burgers (your preference)

Bread & dough

Flour tortillas (8)

Brioche buns (4)

Pizza dough (premade, or see recipe)

Pantry

Low-sodium soy sauce

Honey (¼ cup)

Hoisin sauce

Sesame oil

Sriracha

Mirin or rice wine vinegar

Ketchup

Teriyaki sauce (½ cup)

Canned black beans (½ cup)

Marinara sauce (1 cup)

Smoked paprika

Dry thyme

Dry oregano

Cumin

Onion powder

Cayenne

Liquid smoke

Dried Italian seasoning

Panko breadcrumbs

Sesame seeds

Dried chili flakes (optional)

Kosher or sea salt

Cracked black pepper

Smart Prep Tips for the Week 📝

On Sunday

For Monday’s beef skewers, make the marinade and marinate the beef and mushrooms overnight in the fridge. Make the Korean BBQ sauce and pop it in the fridge.
For Wednesday’s chicken teriyaki bowls, prep the broccoli and carrots by washing and drying. Cut the broccoli into florets and julienne the carrots, then store them in an airtight container in the fridge. If you’re making my homemade Teriyaki sauce for this recipe, you can make it and keep it in the fridge as well.