Follow this simple plan, and shop only once for five meals.

Meal 1: Grilled Salmon Steaks with Mustard Sauce and Asparagus

Meal 2: Garlic-Marinated Chicken Cutlets with Grilled Potatoes

Meal 3: Grilled Steak with Potato Salad

Meal 4: Grilled Chicken Cobb Salad

Meal 5: Grilled Vegetable Tostadas


You can pick and choose among the meals, or follow our plan for making all five in a row, using leftovers from one to make the next.

Meal 1

What to make: Grill the salmon and asparagus.

What to save: grilled asparagus

Meal 2

What to make: Grill the chicken and potatoes. Make salad, using vinaigrette and leftover asparagus.

What to save: grilled chicken, potatoes, and vinaigrette

Meal 3

What to make: Grill the steak. Make potato salad using leftover potatoes; make romaine salad using leftover vinaigrette.

What to save: prepared romaine and vinaigrette

Meal 4

What to make: Cook the bacon and cut the vegetables. Make salad using leftover romaine, vinaigrette, and chicken.

Meal 5

What to make: Grill the vegetables and tortillas; assemble tostadas.


Pick up these ingredients for each recipe, plus pantry items if you don't already have them on hand.


3 pounds medium-thick asparagus

3 pounds baby red new potatoes

1 head garlic

1 bunch fresh thyme

1 bunch flat-leaf parsley

2 bunches scallions

2 medium heads romaine lettuce (12 ounces each)

2 plum tomatoes

1 avocado

3 medium zucchini (1 1/2 pounds total)

4 portobello mushrooms (1 pound total)

1 lime (optional)


4 salmon steaks (6 to 8 ounces each)

3 pounds chicken cutlets (about 12)

1 1/2 pounds flank steak 6 bacon slices


1 tablespoon butter

8 ounces feta cheese

Pantry Items

Olive oil

Dijon mustard


White-wine vinegar

Coarse salt and ground pepper


Reduced-fat mayonnaise


4 slices bread

4 flour tortillas (10-inch)

3 cups prepared fresh salsa


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