Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
#OnePot Beef Stroganoff – Sometimes you just want a creamy delicious bowl of beef and noodles. When it comes to the truly traditional Russian version of Beef Stroganoff – you could be in the kitchen for a very long time as it typically uses chuck roast, which takes a few hours to become truly tender. This easier one pan version is perfect for a weeknight meal. This delicious creamy mushroom sauce with ground beef and egg noodles all made in one pan – you are going to love this recipe for #OnePan Beef Stroganoff.
#OnePan Beef Stroganoff
Ingredients
- 1 Large Yellow Onion minced
- ½ cup Butter
- 1 cup Crimini Mushrooms minced
- ¼ cup Worcestershire Sauce
- 1½ lb Ground Beef
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tbsp Corn Starch
- 2 qts Beef Broth
- 2 tsp Thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 18 oz Extra Wide Egg Noodles
- 16 oz Sour Cream
- 1 cup Heavy Cream
- 1 tsp Parsley for garnish
Instructions
- In an extra large saute pan over medium high heat, add butter. Once melted add onions, mushrooms and Worcestershire sauce. Let cook down for 5 minutes, then push to one side of pan.
- Add ground beef, paprika and garlic powder. Cook and crumble until no longer pink. Fold in mushroom mixture. Reduce heat to medium.
- In a large measuring cup, add corn starch, thyme, salt, pepper and half of beef broth. Mix thoroughly. Pour into pan along with remaining beef broth.
- Add noodles to pan and let come just to a bubble. Reduce heat to medium low and cover pan. Let cook for 20 minutes.
- Stir in heavy cream and sour cream. Make sure it is absolutely mixed in. Cover and let cook another 5 minutes.
- Remove lid and remove from heat. Let sit 5 minutes then serve with sprinkle of parsley.
TUESDAY
Turkey Tacodillas – You may have read the title of this post and thought – “What the heck is a Tacodilla?????” Well it’s mash-up of a classic taco with a simple quesadilla for an ooey gooey cheesy bite that you are going to love love love. This particular tacodilla is filled with ground turkey, more cheese and a bit of my easy Pico de Gallo. If you need a new recipe for this week’s #TacoTuesday – then you need this recipe for Turkey Tacodillas.
Turkey Tacodillas
Equipment
- 1 Griddle
Ingredients
- 2 lb Ground Turkey
- 2 tbsp Taco Seasoning see recipe below
- 1 cup Chicken Broth
- 24 Corn Tortillas
- 4 cups Mozzarella Cheese shredded
- 2 cups Cheddar Cheese shredded
- Cooking Oil Spray
- 2 cups Pico de Gallo see recipe below
Instructions
- In a large saute pan over medium high, add ground turkey and taco seasoning. Cook and crumble until no longer pink. Reduce heat to medium low and add chicken broth. Let simmer until liquid is absorbed, stirring occasionally.
- Preheat your griddle (you can use a large flat frying pan as well, just will have to do in batches), to medium high.
- Spray one side of the corn tortilla, add about a ¼ cup of cheese and then top with another corn tortilla. Spray the top. Cook for about 3 minutes on one side, then flip. Let cook about 2 minutes then add portion of ground turkey and cheddar cheese. Then fold over to make a taco out of it. Repeat with all remaining tacos.
- Remove from griddle/pan and open slightly and add a spoonful of pico de gallo (or your favorite salsa).
Notes
WEDNESDAY
#Slowcooker Chicken Soup – You have probably figured out that I love soup – given all the Soup Recipes I have on this blog. But I especially love a slow cooker soup. So much flavor and warmth with so little effort. You mostly just drop everything in the crock, pop on the lid and walk away for the rest of the day. This recipe for Slow Cooker Chicken Soup, is such a lovely homey soup. It’s close to a classic chicken noodle soup, with just a few changes.
Slow Cooker Chicken Soup
Equipment
Ingredients
- 2 lb Chicken Breast
- 2 Large Carrots halved and sliced
- 1 Large White Onion diced
- 2 tbsp Minced Garlic
- 2 qts Chicken Broth
- 2 tbsp Chicken Bouillon Powder
- 2 tsp Dried Thyme
- 2 tsp Rubbed Sage
- 2 tsp Tarragon
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Parsley
- 1 15oz can Sweet Corn
- 1 lb Ditalini Pasta
- Water
Instructions
- Combine seasonings with chicken bouillon.
- Add carrots, garlic, onion and chicken to bottom of slow cooker. Sprinkle with seasoning mixture. Add broth. (add enough water to fully submerge everything, if needed). Cover and cook on low for 8 hours.
- Remove lid and turn cooker up to high. Remove chicken and chop up. Return to pot along with corn (do not drain) and pasta. Again, add a little water to fully submerge as needed.
- Cover and let cook another 30 minutes.
THURSDAY
Shrimp Broccoli Alfredo – Alfredo is a classic pasta dish – and adding in some shrimp and alfredo, just makes it that much better. Homemade alfredo sauce is pretty easy to make – very similar to to a cheddar cheese sauce. And the butter garlic shrimp is just the right protein to top to make this a family favorite. Shrimp Broccoli Alfredo is a perfect for a weeknight meal, as it’s full of flavor and quick to the table.
Shrimp Broccoli Alfredo
Ingredients
- 1½ lb Linguini
- 3 cups Broccoli Florets
- 2 lb Large Shrimp shelled, deveined, tails-off
- ½ cup Butter
- 1 tbsp Minced Garlic
- 1 tsp Pepper
- 1 tsp Oregano
- 1 tsp Paprika
For the Alfredo Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cups Milk
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 3 cups Parmesan Cheese shredded
Instructions
- Start water boiling for pasta.
- In a sauce pan over medium high heat, add butter and garlic powder for alfredo sauce. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
- Add pasta to boiling water and cook as directed on the package. In the last 5 minutes of cook time, add broccoli. Once time is up, drain in colander and return to pots, away from heat. Add alfredo sauce and toss to cook.
- In a large saute pan over medium high heat, add butter and minced garlic. Once melted entirely, add pepper, oregano and paprika. Add shrimp to pan and saute until no longer pink.
- Serve a portion of the pasta with a portion of shrimp on top. Sprinkle with additional parmesan cheese, if desired.
FRIDAY
Pepperoni & Poblano Pizza – Pepperoni Pizza is a staple in our home. Even made from scratch – most of our family can prepare the dough to have time to rise before making from dinner. Because it really is that easy. But sometimes that simple – yet delightful – pepperoni pizza occasionally needs to be stepped up a notch. This recipe for Poblano & Pepperoni Pizza gives you that one extra pop that #pizzanight really needs.
Poblano & Pepperoni Pizza
Ingredients
- 2 Pizza Dough Recipes see below
- 6 oz Pepperoni Slices
- 1 Large Poblano Pepper sliced ¼inch thick
- 2 cups Mozzarella Cheese shredded
- 2 cup Cheddar Cheese shredded
For the Sauce
- 1 15 oz Tomato Puree
- 1 tbsp Honey
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Dried Onion
- 1 tsp Red Pepper Flakes
Instructions
- Prepare all of the ingredients.
- In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
- Add cheeses to a bowl and toss to combine.
- Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
- Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Evenly sprinkle with 2 cups of cheese mixture. Layer with a single layer of pepperoni then add half of the poblano slices. Sprinkle with ½ cup of cheese mixtures. Repeat on second pizza. Place in oven and cook for 10 minutes. Remove and let cook for 5 minutes before cutting.
SATURDAY
Peanut Butter & Bacon Burgers – Ok, here me out! I know this might sound like the strangest burger creation out of this blog yet – but you gotta try it before you totally discount it. The salty smoky flavor of the bacon paired with the sweet nutty notes of the creamy peanut butter make this simple burger something special. If you really want to shake things up this week and make Peanut Butter Bacon Burgers for the fam!
Peanut Butter Bacon Burgers
Equipment
Ingredients
- 2 lb Ground Beef
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 6 Brioche Burger Buns
- 1 lb Bacon cut into ½-inch pieces
- 1 cup Creamy Peanut Butter
Instructions
- In a bowl, thoroughly combine ground beef with salt, pepper, paprika and garlic powder. Use a 2 inch food scoop to form into 12 balls.
- Cut 13 squares of parchment. Add a meatball to each. Use the extra square to cover each while you press them out with the burger press. You can stack them to stave space after pressing them.
- Preheat oven to 425degF
- In a large frying pan over medium high heat, add cut bacon. Cook until all is crispy. Remove to a paper towel covered plate.
- In the same pan used to fry bacon or on a flat top griddle, over medium high heat, add 2-4 pressed patties. Let cook for about 3 minutes then flip and smash down again. Cook another 3 minutes then spread with ½ tablespoon of peanut butter. Let melt for a minute then stack two patties together and remove from pan. Repeat with remaining burgers.
- Open buns on parchment paper lined baking sheet. Spray lightly with cooking spray. Place in oven for 7-8 minutes (until golden brown.
- Build the burger – Add double stack of patties to bottom bun. Add another tablespoon of peanut butter to the top and smush on a large amount of cooked bacon bits. Top with bun and press down slightly.
SUNDAY
Grammy’s Sausage Casserole – My husband asked me to try to make a dish that he grew up eating at his Grammy’s house. He had a basic idea of what was in it, but most of the ingredients are not exactly homemade – cream of chicken, chicken noodle soup from a packet – and I just didn’t want to make it that way. So I decided to brighten up the flavor as well as make it from whole ingredients. This is my version of Grammy’s Sausage Casserole.
Grammy’s Sausage Casserole
Ingredients
- 2 lb Ground Breakfast Sausage
- ½ White onion diced
- 3 Carrots diced
- 3 Celery diced
- 3 Garlic Cloves minced
- 2 cup Long Grain Rice
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cup Chicken Stock
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Taragon
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded
Instructions
- Prepare all of the ingredients. Preheat oven to 375deg
- Add water to a saucepan and bring to a boil. Once you have a rolling boil, add the rice. Allow to cook for 12 minutes. Drain rice in a colander and rinse with cool water to remove excess starch.
- In a large saute pan over medium-high heat, add sausage to pan. Crumble and cook until no longer pink. Remove sausage from pan to a 13×9 baking dish, reserving grease. Add carrots, onions, garlic, and celery to pan and saute for 5 minutes then add to sausage.
- In the large saute pan reduce heat to medium, add butter, salt, pepper, rosemary, tarragon, and thyme. Once butter is melted add flour and whisk for 3 minutes. Whisk in chicken broth and cook for 3 minutes more, then add heavy cream and cook for 3 minutes.
- Add rice to sausage mixture and pour sauce over top. Stir to combine. Sprinkle with cheese and place in oven for 20 minutes. Let sit for 5 minutes before serving.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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What a yummy meal plan. I’m really intrigued by the Peanut Butter Bacon Burgers! I think I need to give these a try. 🙂 #MMBC
I always ask for input when meal planning too though my family isn’t as great about remembering when they won’t be home for dinner until the very last minute!
I’ve so got to try the Peanut Butter Bacon Burgers. This is right up my alley.
Thanks bunches for sharing with Sweet Tea & Friends this month.