Five Dinners Meal Planner: A Practical Weeknight Plan

This five dinners meal planner maps out a week of varied, practical dinners: lemon chicken, black bean tacos, salmon with potatoes, lentil curry, and sausage pasta. The meals share a few flexible staples, but each has its own ingredients and cooking method, so you can shop once and still serve something different every night.

Ingredients

1¾ lb (800 g) boneless, skinless chicken thighs
2 lemons (about 200 g total), 1 zested and juiced, 1 cut into wedges
3 tbsp (45 ml) olive oil, divided
2 tsp (6 g) dried oregano
2 garlic cloves (about 6 g), finely chopped
1½ lb (680 g) baby potatoes, halved
1 red onion (about 150 g), thinly sliced
2 bell peppers (about 300 g), sliced
2 cans black beans, 15 oz (425 g) each, drained and rinsed
1 tbsp (15 ml) neutral oil
2 tsp (5 g) ground cumin
1 tsp (3 g) smoked paprika
8 small corn or flour tortillas, about 6 in (15 cm) each
1 avocado (about 200 g), sliced
½ cup (120 g) plain yogurt or sour cream
1½ lb (680 g) salmon fillets, four portions
1½ lb (680 g) green beans, trimmed
1½ cups (285 g) dry brown or green lentils, rinsed
1 can diced tomatoes, 14.5 oz (411 g)
1 can coconut milk, 13.5 oz (400 ml)
1 tbsp (15 ml) neutral oil
1 medium yellow onion (about 150 g), diced
1 tbsp (6 g) curry powder
1 tsp (2 g) ground turmeric
3 cups (710 ml) low-sodium vegetable broth or water
1½ cups (255 g) dry penne or rigatoni
12 oz (340 g) Italian sausage, casings removed
1 can crushed tomatoes, 14.5 oz (411 g)
½ cup (50 g) finely grated Parmesan, plus extra for serving
Salt and black pepper, as needed

Instructions

Plan and prep. Allow about 1 hour 35 minutes for active prep across the five dinners. Wash and cut vegetables as each meal requires; keep raw chicken and its utensils separate from ready-to-eat ingredients. Refrigerate ingredients promptly and cook dinners on separate evenings rather than leaving prepared food at room temperature.
Lemon chicken and potatoes: Heat the oven to 425°F (220°C). Toss potatoes with 1 tablespoon (15 ml) olive oil, salt, and pepper on a large sheet pan. Roast for 15 minutes. Mix chicken with lemon zest and juice, oregano, garlic, 1 tablespoon (15 ml) oil, salt, and pepper. Add chicken and onion to the pan and roast for 15 minutes; add bell peppers, turn the vegetables, and roast 10–15 minutes more. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Rest 3 minutes before serving. Total cooking time is about 45 minutes.
Black bean tacos: Warm 1 tablespoon (15 ml) neutral oil in a skillet over medium heat. Add cumin and smoked paprika and stir for 30 seconds. Add beans, ¼ cup (60 ml) water, and a pinch of salt; cook 6–8 minutes, stirring and lightly mashing some beans until hot and thick. Warm tortillas in a dry skillet for about 30 seconds per side. Fill with beans, avocado, and yogurt or sour cream. Allow about 15 minutes.
Salmon, potatoes, and green beans: Heat the oven to 425°F (220°C). Put the remaining potatoes on a sheet pan with 1 tablespoon (15 ml) olive oil, salt, and pepper; roast 20 minutes. Toss green beans with a little oil and add them to the pan, then set salmon portions among the vegetables. Season salmon with salt, pepper, and lemon wedges. Roast 10–15 minutes, depending on thickness. Check the center of the fish with a food thermometer; the USDA FSIS safe minimum is 145°F (63°C). Total cooking time is about 35 minutes.
Lentil curry: Warm 1 tablespoon (15 ml) neutral oil in a pot over medium heat. Cook diced onion for 5–7 minutes until softened. Stir in curry powder and turmeric for 30 seconds. Add lentils, tomatoes, coconut milk, and broth. Bring to a boil, reduce to a steady simmer, and cook uncovered for 30–40 minutes, stirring occasionally, until lentils are tender. Add a splash of water if the pot becomes too thick; season with salt and pepper. Allow about 55 minutes.
Sausage pasta: Bring a pot of salted water to a boil and cook pasta according to its package directions until just tender. Meanwhile, cook sausage in a skillet over medium heat, breaking it into small pieces, until browned and cooked through; ground meat should reach the USDA FSIS safe minimum of 160°F (71°C), checked with a food thermometer. Stir in crushed tomatoes and simmer 10 minutes. Drain pasta, reserving ½ cup (120 ml) pasta water. Toss pasta with the sauce, Parmesan, and enough pasta water to coat. Allow 25–30 minutes.

Tips

Shop with the schedule in mind: choose salmon and chicken for the first half of the week, or freeze them promptly and thaw in the refrigerator before cooking later.
Use separate boards and utensils for raw poultry, seafood, and vegetables, and wash hands after handling raw meat.
If you prefer less heat or seasoning, use mild curry powder and adjust salt at the end. Water works in place of vegetable broth in the lentils, though the flavor will be lighter.
Keep taco toppings separate and assemble just before eating; avocado browns and tortillas can become soggy if stored with the filling.

Serving Suggestions

Serve the lemon chicken with its roasted vegetables and lemon wedges. Add shredded cabbage, salsa, or chopped cilantro to the black bean tacos. The salmon dinner is complete as written, though a spoonful of yogurt-dill sauce pairs well with it. Serve lentil curry in bowls, with rice or flatbread if desired. Finish sausage pasta with extra Parmesan and a simple green salad.

Variations

For the chicken, use bone-in thighs and allow extra roasting time, checking that every piece reaches 165°F (74°C). For vegetarian tacos, add sautéed mushrooms or corn alongside the beans. Swap green beans for broccoli with salmon, cutting florets small enough to cook in the same window. Red lentils can replace brown or green lentils, but they cook faster and break down into a softer, thicker curry; begin checking after 15 minutes. For the pasta, use turkey sausage, but check ground poultry for 165°F (74°C), or omit sausage and add sliced mushrooms.

Storage and Reheating

Refrigerate cooked food within 2 hours, in shallow covered containers. Most cooked leftovers keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Store taco components separately; avocado is best freshly cut. Reheat leftovers until they reach 165°F (74°C) throughout, checking with a food thermometer. Reheat pasta and curry in a saucepan over medium-low heat with a splash of water, stirring; microwave individual portions covered, stirring halfway through. Reheat chicken, potatoes, and salmon in a 325°F (165°C) oven until hot, or use a microwave. Freeze portions you will not eat within 3–4 days; thaw in the refrigerator and reheat once to 165°F (74°C).

Frequently Asked Questions

Can I cook all five dinners on one day?
Yes, but it is usually easier to prep ingredients in advance and cook each dinner when needed. If you fully cook all five, cool and refrigerate them promptly in separate shallow containers; use refrigerated portions within 3–4 days and freeze the rest.

How can I make the plan work for fewer people?
Halve ingredients for two servings, using smaller pans where practical. Cooking times may change slightly, so judge doneness by tenderness and the stated safe internal temperatures rather than relying only on the clock.

Can I substitute canned lentils?
Yes. Drain and rinse about 3 cups (600 g) canned lentils, then add them after the tomatoes, coconut milk, and broth have simmered for about 10 minutes. Cook another 5–10 minutes to heat through; the curry will need less simmering and may be thinner.

How do I know when salmon is done?
Check the thickest part with a food thermometer. It should reach 145°F (63°C), the USDA FSIS safe minimum for fish. Fillets vary in thickness, so start checking at 10 minutes rather than relying on color alone.

Can I use frozen salmon or chicken?
Thaw it safely in the refrigerator, not on the counter, and pat it dry before cooking. If cooking from frozen, use package directions and verify the required safe internal temperature with a thermometer; cooking time will be longer.

What can I prep ahead?
Chop onions and peppers and store them covered in the refrigerator for up to 3–4 days. Rinse lentils and portion dry spices ahead. Keep raw proteins sealed on the lowest refrigerator shelf, separate from produce, until their cooking day.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).