The sun is out, we’ve been to the pool, and it’s finally starting to feel like summer here in California. Our weekdays are still full with school and activities, but the warmer weather has me craving simpler summer meals that use fresh produce and don’t require a lot of time in the kitchen.
Each month, I plan five core dinners. That’s it. Just five! I assign a meal to each weekday, Monday through Friday, and repeat the same rotation for the next four weeks. It’s one of the best things I’ve done for my sanity—and our budget.
Why I Only Plan Five Dinners Each Month
This approach might seem too simple, but it works. I don’t have to come up with 20 different meal ideas. I don’t waste food because I’m using the same ingredients across multiple meals. And I never find myself staring into the fridge at 5:30 wondering what to make.
Here’s why this method has been a game-changer for us:
- It saves money. I can buy meat and pantry staples in bulk, and we waste way less produce.
- It cuts decision fatigue. I plan once a month, and that’s it. No more daily “what’s for dinner?”
- It keeps grocery shopping simple. The list stays almost the same each week.
- It streamlines meal prep. Doubling sides like rice or roasted veggies makes dinners even easier.
- It still offers variety. Changing up sauces, grains, or presentation keeps things interesting.
What About the Weekends?
Honestly, our Saturdays and Sundays are unpredictable. Between sports, outings with friends, and spontaneous plans, I’ve learned not to expect a normal dinner routine. I keep Saturdays for leftovers and leave Sundays open for takeout or dinner out. No pressure. No guilt.
Summer Dinner Ideas for May
This month, I’m focusing on seasonal produce—zucchini, tomatoes, peppers—and easy meals that use the oven, grill, or crockpot. Even though it’s sunny here on the San Francisco Peninsula, the afternoons can get foggy and chilly. Sometimes I actually want to turn on the oven!
You can easily adapt these dinners for your weather—slow-cook your chicken, toss it on the grill, or grab a rotisserie on a busy day.
Monday – Roasted Chicken with Yellow Rice & Roasted Summer Veggies
Roasted Chicken – Whole chicken, salt, pepper, lemon, and thyme
Yellow Rice – rice, turmeric, bay leaf, 1/2 onion, garlic
Roasted Summer Vegetables – 2 zucchini, 2 yellow squash, 1 egg plant, 1 bell pepper, 2 red onions, 3 cloves of garlic 4 oz of feta
- Roast a whole chicken (or use rotisserie) in the over at 425 F for 1.25 hours
- Make Yellow Rice by browning onion and garlic before adding rice, turmeric, water, and a bay leaf
- Roast zucchini, squash, eggplant, and bell peppers for about 30 minutes; optional add feta for the last 10
Tip: Roast extra veggies for Wednesday’s dinner.
Tuesday – Nana’s Shredded Chicken Tacos with Rice & Beans
Shredded Chicken – drumsticks, chicken stock, peppercorns, bay leaves, onions, garlic, jalapeno
Beans – pinto beans, salt, 1/2 onion, jalapeno
Toppings – salsa, creama, queso fresco
- Boil chicken drumsticks in a pot with chicken stock, pepper corns, bay leaves, cumin, onion, garlic, and a jalapeno
- Sides: seasoned rice, beans, and frozen corn
- Serve with crema, salsa, and queso fresco
Tip: Shred extra chicken for Thursday’s quesadillas.
Wednesday – Pesto Pasta with Chicken & Roasted Veggies
Pesto Pasta – pasta, pesto, salt
Chicken – leftover chicken or rotisserie chicken
Roasted Veggies – leftover roasted veggies or frozen broccoli
- Combine pasta, jarred pesto, Monday’s leftover chicken, and veggies
- A bright, fresh meal that’s great warm or cold
Thursday – Chicken Quesadillas
Chicken Quesadilla – flour tortillas, shredded cheese, left over chicken
- Use up leftover chicken, beans, and rice from earlier in the week
- Serve with salsa, rice, and beans leftover from Tuesday’s dinner
Tip: If you can use uncooked flour tortillas use them! The Fresca branded tortillas taste just like the way my grandma used to make them!
Friday – Lomo Saltado (Peruvian Beef Stir Fry)
Lomo Saltado – shabu shabu meat, garlic, soy sauce, lime, jalapenos, bell pepper, tomatoes, onions, French Fries
Aji Verde – cilantro, garlic, lime juice, salt, mayo
- Stir-fry shabu shabu beef with onions, tomatoes, peppers, and French Fries
- Serve with aji verde and rice
Tip: Marinate a double serving of beef and freeze half for the following week
Your Weekly Grocery List
This is a great meal plan to keep in your back pocket all summer. The ingredients overlap in smart ways so you don’t need a huge grocery haul each week.
I’m working on a printable version of this list to keep things even simpler—perfect for your fridge or meal planning binder.
Meat
- 1 whole or rotisserie chicken
- Chicken drumsticks
- Shabu shabu beef (or thinly sliced sirloin)
Dairy
- Cheddar cheese
- Optional: feta
- Optional: queso frescho
Produce
- Zucchini
- Yellow squash
- Tomatoes
- Eggplant
- Bell peppers
- Onion
- Garlic
- Cilantro
Pantry
- Long-grain rice
- Pasta
- Jarred pesto
- Salsa
- Soy sauce
- Mayonnaise
- Corn and flour tortillas
- Olive oil
Pantry
- Turmeric
- Bay Leaves
- Garlic Powder
- Thyme
- Pepper
- Salt
Freezer
- Frozen French fries
- Optional: Frozen Broccoli
The Secret: Leftovers That Work Twice
One of the biggest time-savers in this meal plan is how each dinner rolls into the next.
- Monday’s chicken becomes tacos and quesadillas.
- Roasted vegetables from Monday reappear in Wednesday’s pasta.
- Rice and beans are used multiple times.
You can meal prep on Sunday if you prefer, or just double your rice and roasted veggies on Monday and be set for the week. Everything reheats beautifully, and it’s easy to switch things up—make taco bowls instead of tacos, or serve quesadilla fillings over greens for a burrito bowl.
Why This Works for Families
This summer meal plan isn’t about perfection. It’s about making dinner doable on busy weeknights, using what you already have, and making room for flexibility.
- It’s easy to adjust based on what’s in your pantry or what’s on sale.
- It’s great for leftovers—nothing sits forgotten in the back of the fridge.
- It scales up easily if you’re hosting friends or batch-cooking lunches.
Most importantly, it helps me feel prepared without feeling overwhelmed.
Coming Soon: Free Printable Summer Dinner Meal Plan + Grocery List
I’m working on a free printable version of this summer meal plan and grocery list. It’ll be easy to stick on your fridge or tuck into your planner.
Want to get it as soon as it’s ready?
Subscribe below and I’ll send it straight to your inbox—along with next month’s meal plan when it goes live.
I hope this meal plan gave you some inspiration for the month ahead. I’d love to know—what’s your favorite dinner to make when the weather warms up? Share it in the comments!
Seven Founding Hills 
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