Family Dinner Planner · Serves 4 (+ leftovers for 2)

This Week's Menu

Monday · Tuesday · Wednesday · Thursday

Shopping List
All four dinners · Serves 6 (4 at dinner + 2 leftover portions)

Check off items as you shop. Items are grouped by store section. Quantities scaled for 6 servings.

Produce
Meat & Seafood
Dairy
Pantry & Dry Goods
Grains & Noodles
Korean / Asian Specialty
Bread & Other
💡 Lighter swaps available: On Thursday's halal cart white sauce, the Greek yogurt already replaces part of the mayo. For a lower-calorie version, swap remaining mayo entirely for plain low-fat Greek yogurt — add a pinch of extra sugar and a dash of lemon juice to compensate. On Monday's green sauce, substitute 2 tbsp of the mayo for additional sour cream.
Monday
Peruvian Grilled Chicken with Tangy Green Sauce · Source: Kenji López-Alt, Serious Eats
Main · Whole Chicken · Grill
Peruvian-Style Grilled Chicken (Pollo a la Brasa)
Kenji López-Alt · seriouseats.com
For the Chicken
  • 1whole chicken (3½–4 lbs), spatchcocked
  • 4 tspkosher salt
  • 2 tbspground cumin
  • 2 tbsppaprika
  • 1 tspfreshly ground black pepper
  • 3 clovesgarlic, minced
  • 2 tbspwhite vinegar
  • 2 tbspvegetable or canola oil
For the Green Sauce
  • 3jalapeños, roughly chopped
  • 1 tbspají amarillo paste (optional)
  • 1 cupfresh cilantro leaves
  • 2 clovesgarlic
  • ½ cupmayonnaise
  • ¼ cupsour cream
  • 2 tspfresh lime juice
  • 1 tspdistilled white vinegar
  • 2 tbspextra virgin olive oil
  • Kosher salt & black pepper
Method
  1. Spatchcock the chicken by cutting out the backbone with kitchen shears. Press flat, breast-side up.
  2. Make the rub: combine salt, cumin, paprika, pepper, garlic, white vinegar, and oil into a paste. Rub all over the chicken — under the skin and on the bone side. Marinate uncovered in the fridge for at least 1 hour, up to overnight.
  3. Set up the grill for two-zone cooking (one hot side, one cool side). Target 325–350°F indirect temp.
  4. Cook the chicken skin-side up on the cool side. Cover and cook until the thickest part of the breast reaches 140°F, about 45–55 minutes.
  5. Sear: flip chicken skin-side down over direct heat. Cook until skin is deep golden and the thickest breast meat registers 160°F, 5–10 minutes more.
  6. Rest 10 minutes, tented with foil. Carve and serve with green sauce.
  7. For the green sauce: blend jalapeños, ají amarillo (if using), cilantro, garlic, mayo, sour cream, lime juice, and vinegar until smooth. With motor running, drizzle in olive oil. Season to taste. Refrigerate until ready to serve.
Lighter option: Replace the sour cream in the green sauce with plain Greek yogurt (same quantity). You can also swap 2 tbsp of the mayo for additional Greek yogurt — the sauce will be slightly less rich but just as flavorful. The ají amarillo paste adds authentic depth; find it at Latin grocery stores or online.
Tuesday
Tuna Poke Bowls · Korean Bean Sprout Banchan · Oi-Sobagi (Stuffed Cucumber Kimchi)
Main · Assemble to order
Tuna Poke Bowls
Your own recipe — build-your-own bowl setup
The Base
  • 3 cupsshort-grain white rice, cooked
Poke Tuna Marinade (per 1½ lbs ahi)
  • ¼ cupsoy sauce
  • 1 tbspsesame oil
  • 1 tbsprice wine vinegar
  • 1 tspgrated fresh ginger
  • 2 tspsesame seeds
  • 2green onions, sliced
  • 1 tspsriracha or chili crisp (optional)
Bowl Toppings
  • Avocado slices
  • Cucumber, thinly sliced
  • Edamame (shelled)
  • Radish, thinly sliced
  • Nori sheets, cut into strips
  • Pickled ginger
  • Tobiko or masago (optional)
  • Ponzu for drizzling
Method
  1. Cut ahi tuna into ¾-inch cubes. Combine marinade ingredients and toss gently with the fish. Refrigerate 15–30 minutes — no longer or the acid will begin to cook the fish.
  2. Prep all toppings and lay out as a build-your-own station.
  3. Serve bowls with scoops of warm rice, marinated tuna, and toppings of choice.
Banchan · Maangchi's Recipe
Korean Soybean Sprout Banchan (Kongnamul Muchim)
Maangchi · maangchi.com
Ingredients
  • 1 lbsoybean sprouts
  • ½ tspkosher salt (for boiling)
  • ½ cupwater
  • 2 clovesgarlic, minced
  • 1–2 tspgochugaru (optional, for spicy version)
  • 2green onions, chopped
  • 1 tbspfish sauce
  • 1 tbsptoasted sesame oil
  • 1 tbsptoasted sesame seeds
Method
  1. Place soybean sprouts in a pot. Add salt and ½ cup water. Cover tightly. Bring to a boil over medium-high and cook 10 minutes. Do not lift the lid.
  2. Drain well. Transfer to a large mixing bowl and let cool slightly.
  3. Add garlic, gochugaru (if using), green onion, fish sauce, sesame seeds, and sesame oil. Mix well by hand or with tongs.
  4. Taste and adjust seasoning. Serve at room temperature or chilled.
Banchan · Kimchi · Maangchi
Oi-Sobagi — Spicy Stuffed Cucumber Kimchi
Maangchi · maangchi.com
Make this a day ahead. Oi-sobagi can be eaten fresh but tastes better after a night in the fridge. The cucumbers stay crisp for up to 2 weeks refrigerated.
Ingredients
  • 2 lbsKirby cucumbers (9–10 small)
  • 2 tbspkosher salt
  • 1 cupAsian chives (buchu), cut in ½-inch pieces
  • 4 clovesgarlic, minced
  • 1medium carrot, thin matchsticks (~1 cup)
  • 1 cuponion, thinly sliced
  • ½ cupgochugaru (Korean red pepper flakes)
  • 3 tbspfish sauce
  • 1 tbspsugar
  • ¼ cupwater
  • 1 tbsptoasted sesame seeds
Method
  1. Cut pockets: make two lengthwise cuts at right angles on each cucumber, stopping ½ inch from one end so the quarters are still attached. The cucumber should fan open but stay connected.
  2. Salt: put cucumbers in a large bowl. Sprinkle and rub with salt inside and out. Wait 10 minutes, flip, wait another 10 minutes.
  3. Rinse cucumbers in cold water twice to remove excess salt. Drain and set aside.
  4. Make the stuffing: combine Asian chives, carrot, onion, gochugaru, fish sauce, sugar, water, and sesame seeds in a large bowl. Mix well.
  5. Stuff the seasoning paste generously into the pocket of each cucumber. Wear rubber gloves — the gochugaru will stain and irritate skin.
  6. Serve immediately or store in an airtight container in the fridge. For more tang, leave at room temperature 1–2 days before refrigerating.
Can't find Asian chives (buchu)? Maangchi confirms scallions work perfectly as a substitute.
Wednesday
Soy Sauce Yaki Udon · Bulgogi Beef Patties · Stir-Fried Cabbage & Carrots
Main · Stir-Fried Noodles
Soy Sauce Yaki Udon (焼きうどん)
Classic Japanese home cooking technique
Sauce
  • 3 tbspsoy sauce
  • 1½ tbspdark soy sauce
  • 2 tbspoyster sauce
  • 1 tbspmirin
  • 1 tsprice wine vinegar
  • 1 tspbrown sugar
  • ½ tspsesame oil
Noodles & Stir-Fry
  • 3–4 packsfrozen udon noodles
  • 3 clovesgarlic, minced
  • 1 tspfresh ginger, grated
  • 2 tbspvegetable oil
  • Green onions, sliced (garnish)
  • Sesame seeds (garnish)
  • Bonito flakes — katsuobushi (optional garnish)
Method
  1. Mix the sauce in a small bowl and set aside.
  2. Loosen udon: place frozen noodles in a pot of cold water. Bring to a brief boil until strands separate, about 1–2 minutes. Drain and toss with a drop of sesame oil to prevent sticking.
  3. Get the wok or large skillet screaming hot over high heat. Add vegetable oil.
  4. Add garlic and ginger. Stir-fry 30 seconds until fragrant.
  5. Add the drained udon noodles. Spread across the pan and let them sit 30 seconds to get a little char, then toss.
  6. Pour sauce over noodles. Toss well to coat evenly. Cook 1–2 minutes until sauce reduces slightly and coats the noodles with a glossy sheen.
  7. Garnish with sliced green onion, sesame seeds, and bonito flakes if using. Serve immediately.
Side · Small Beef Patties
Bulgogi-Flavored Ground Beef Patties
Ground beef patties with a classic Korean bulgogi marinade
Ingredients (makes ~12 small patties)
  • 1½ lbsground beef (80/20)
  • 3 tbspsoy sauce
  • 1 tbspsesame oil
  • 2 tbspbrown sugar
  • 1 tbspgochujang
  • 1 tbspmirin
  • 3 clovesgarlic, minced or grated
  • 1 tspfresh ginger, grated
  • ¼Asian pear, grated (tenderizes meat)
  • 2green onions, finely minced
  • 1 tbspsesame seeds
  • ¼ tspblack pepper
Method
  1. Mix the marinade: combine soy sauce, sesame oil, brown sugar, gochujang, mirin, garlic, ginger, grated pear, green onions, sesame seeds, and pepper in a bowl.
  2. Combine ground beef with the marinade. Mix gently — don't overwork or patties will be tough. Let rest 15 minutes.
  3. Form into small patties, about 2 inches wide and ½-inch thick (slider-size).
  4. Cook in a hot cast-iron skillet or on the grill over medium-high heat. Cook 2–3 minutes per side until nicely charred and cooked through. The sugar in the marinade caramelizes quickly — watch for burning.
  5. Serve alongside or on top of the yaki udon.
Lighter swap: Use 90% lean ground beef and reduce brown sugar to 1 tbsp. The grated pear provides natural sweetness to compensate. Skip the gochujang and add a pinch of gochugaru instead for less sugar.
Side · Quick Stir-Fry
Stir-Fried Cabbage & Carrots
Simple Japanese-style stir-fry to accompany the udon
Ingredients
  • ½ headgreen cabbage, roughly chopped
  • 2medium carrots, julienned or sliced thin
  • 2 clovesgarlic, sliced
  • 1 tbspsoy sauce
  • 1 tspsesame oil
  • 1 tbspvegetable oil
  • Salt & pepper to taste
  • Sesame seeds to garnish
Method
  1. Heat a large skillet or wok over high heat. Add vegetable oil.
  2. Add garlic, stir 20 seconds. Add carrots first — they take longer — stir-fry 2 minutes.
  3. Add cabbage. Toss everything on high heat until cabbage is wilted but still has some crunch, 3–4 minutes.
  4. Add soy sauce and sesame oil. Toss. Season to taste. Garnish with sesame seeds.
Thursday
Halal Cart-Style Chicken & Rice with White Sauce · Source: Kenji López-Alt, Serious Eats
Main · Chicken & Rice · NYC Street Food Style
Halal Cart-Style Chicken & Rice with White Sauce
Kenji López-Alt · seriouseats.com
For the Chicken
  • 2 tbspfresh lemon juice
  • 1 tbspfresh oregano, chopped
  • ½ tspground coriander
  • 3 clovesgarlic, roughly chopped
  • ¼ cuplight olive oil
  • 2 lbsboneless skinless chicken thighs (6–8)
  • 1 tbspvegetable or canola oil
  • Kosher salt & black pepper
For the Turmeric Rice
  • 2 tbspunsalted butter
  • ½ tspturmeric
  • ¼ tspground cumin
  • 1½ cupslong-grain or Basmati rice
  • 2½ cupschicken broth
  • Kosher salt & black pepper
For the White Sauce lighter swap below
  • ½ cupmayonnaise
  • ½ cupGreek yogurt
  • 1 tbspsugar
  • 2 tbspwhite vinegar
  • 1 tsplemon juice
  • ¼ cupflat-leaf parsley, chopped
  • 2 tspblack pepper
  • Kosher salt to taste
To Serve
  • 1 head iceberg lettuce, shredded
  • 2 large tomatoes, cut into wedges
  • Pocketless pita, brushed with butter and toasted
  • Harissa-style hot sauce
Method
  1. Marinate the chicken: blend lemon juice, oregano, coriander, garlic, and olive oil until smooth. Season with salt and pepper. Coat chicken thighs with half the marinade (reserve the rest). Refrigerate 1–4 hours.
  2. Cook the chicken: remove from bag, pat dry, season with extra salt and pepper. Heat canola oil in a heavy cast-iron skillet over medium-high until lightly smoking. Sear chicken undisturbed for ~4 minutes until golden. Flip, reduce to medium, cook until center registers 165°F, about 6 more minutes.
  3. Rest, then chop: let chicken cool 5 minutes, then roughly chop into ½-inch chunks. Toss with reserved marinade. Set aside.
  4. Make the rice: melt butter in a Dutch oven over medium. Add turmeric and cumin, cook 1 minute until fragrant. Add rice, stir to coat, toast 4 minutes. Add chicken broth, season. Bring to a boil, cover, reduce to a low simmer. Cook 15 minutes undisturbed. Remove from heat. Rest 15 minutes.
  5. Make the white sauce: whisk together mayo, yogurt, sugar, vinegar, lemon juice, parsley, and black pepper. Season with salt. Refrigerate until ready.
  6. Reheat chicken: return chicken and all juices to the skillet. Cook over medium-high, stirring, until heated through.
  7. Assemble: divide rice, lettuce, tomato, and toasted pita among plates. Pile chicken on the rice. Drizzle generously with white sauce. Pass hot sauce at the table.
Lighter white sauce: Replace the mayo entirely with low-fat plain Greek yogurt (so 1 full cup yogurt, no mayo). Add an extra pinch of sugar and a bit more lemon juice to brighten it. The texture will be thinner — serve in a squeeze bottle. The active marinade (lemon + oregano) already gives the chicken excellent flavor with very little fat, so this is one of the lighter nights regardless.