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.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
A Set of Food Scoops – there are great for making beautiful uniform meatballs, as well as perfectly portioned cookies.
A Grill Pan – these pans are great for making perfect grill marks on your tortillas as well as bread rolls. You can also use them to make steaks, pork chops and chicken inside when the weather isn’t cooperating with your grilled dreams.
A Set of Baking Sheets with Racks – I use these almost daily for all sorts of things. They are great for making sure what you are baking is cooked all around evenly. I also suggest that you have parchment paper to hand so that clean up is a breeze.
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
Pork & Kale Soup – Soup is such a great #weeknightmeal because it can be so hearty, but honestly so easy to make taste like you worked on it all day. This recipe for Pork & Kale Soup is perfect for the fall and winter months, when kale is naturally in season. When I say this is a warm hug in a bowl – I really mean it. Whenever I know a storm is coming, or even the snow, I plan to make this soup to warm up my family.
Pork & Kale Soup
Ingredients
- 2 lb Spicy Italian Sausage remove casing, if needed
- 3 lb Golden Potatoes peeled and cut into 1-inch cubes
- 2 qt Chicken Broth or vegetable
- 2 tbsp Oil
- ½ Yellow Onion small diced
- 1 tbsp Minced Garlic
- 4 stalks Celery small diced
- 2 tsp Oregano
- 2 tsp Basil
- 1 tsp Thyme
- 1 tsp Paprika
- 2 15 oz can Great Northern Beans drained
- 20 oz Coconut Milk unsweetened
- ½ cup Parmesan Cheese grated
- 3 cups Kale rough chopped
Instructions
- In your large stock pot over medium high heat, add oil. Once hot add onion, celery and garlic. Let cook about 4 minutes then add sausage (removed from casing if needed). Cook and crumble until no longer pink. Add broth and seasonings. Bring just to a bubble, and reduce heat to medium and add potatoes.
- Cover and let simmer for 15 minutes. (Potatoes should be barely fork tender).
- Add beans and coconut milk to the pot. Stir to thoroughly combined. Let simmer another 10 minutes. Add parmesan and stir in. Let cook another 5 minutes then remove from heat. Add kale to pot and stir together. Cover with lid again and let sit for 5 minutes before serving.
TUESDAY
Chicken & Bean Tacos – As the weather turns a bit cooler, I like to find ways to make our meals just a bit more hearty. And one of the best ways to do that is to add beans to a dish. They are a great sort of extra protein and add a bit of “weight” to a dish. These delicious – and hearty – Chicken & Bean Tacos are just perfect for your next #TACOTUESDAY.
Chicken & Bean Tacos
Ingredients
- 15 Flour Tortillas fajita-sized
- 1 cup Sour Cream
- 2 cups Mexican Cheese Blend shredded
- 1 White Onion diced
- ½ Jalapeno small diced
- ½ cup Cilantro chopped
- ¼ cup Lime Juice
- 1 tsp Salt
- 2 tbls Taco Seasoning see recipe below
- 2 15oz can Refried Beans
- 1 cup Milk
For the Chicken
- 2 lb Chicken Breast cut to ½inch strips
- 1 cup Chicken Broth
- ¼ cup Oil
- 2 tbsp Taco Seasoning see recipe below
Instructions
- Add chicken ingredients to a gallon-sized zippered bag. Smoosh around to combine and let marinate at least 4 hours (up to overnight).
- In a small bowl, add onion, jalapeno, cilantro, salt and lime juice. Stir to thoroughly combine. Cover and place in refrigerator until ready to make the tacos.
- In a saucepan over medium heat, add refried beans, milk and taco seasoning. Stir to combine. Once it starts to bubble, reduce heat to medium low and let simmer until ready to make tacos. Stir occasionally.
- In a large saute pan over medium-high heat, add chicken – with all of the marinating liquid. Pan fry for 15 minutes, stirring regularly.
- Heat up a grill pan over medium-high heat. Heat each tortilla for 30-45 second on each side, to desired darkness of grill marks. (spray with cooking oil if needed).
- To build a taco, smear one half of tortilla with bean mixture and the other half with sour cream. Add portion of chicken to bean and then sprinkle with cheese and add a spoonful of onion mixture. Repeat with remaining tortillas.
Notes
WEDNESDAY
Cheesy Sausage & Tortellini – Some nights are just plain busier than others and you just need something quick and easy. And in my opinion that’s when Homemade on a Weeknight cooking has to take a detour and go #SemiHomemade. There is nothing wrong with incorporating a store bought ingredients to your homemade sauces. Some times you just don’t have the time to do both. That’s when you need a recipes like this one for Cheesy Sausage & Tortellini.
Cheesy Sausage & Tortellini
Ingredients
- 2 tbsp Oil
- ½ Yellow Onion fine diced
- 1 tsp Minced Garlic
- 2 lbs Smoked Sausage or kielbasa, cut into ½-inch coins
- 1 15oz can Petite Diced Tomatoes
- 1 quart Chicken Broth
- 2 20oz pkg Cheese Tortellini
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese shredded
- Dried Parsley for garnish, if desired
Instructions
- In a large saute pan over medium high heat, add oil, onions and garlic. Let saute for 4 minutes then add sausage and cook until edges are browned.
- Add broth, tomatoes, and seasonings. Bring just to a bubble and reduce heat to medium.
- Add tortellini to the pot and press down so they are submerged. (add a little water if needed). Cover with lid and cook for 15 minutes.
- Remove lid and stir in heavy cream. Once fully combined, add shredded cheese. Stir to combine and replace lid for 5 minutes more.
- Sprinkle with parsley, if desired.
THURSDAY
Spicy Teriyaki Meatball Sub – You know how much I like to play with classic food ideas when I am planning my menus. This one is exactly that! I love the classic meatball sub (beef meatballs covered in marinara and mozzarella), so I wanted to see what other meatball and sauce combination might work for a different kind of sandwich. After a brief stop at the classic Vietnamese Bahn Mi, the final concept puts together the crisp fresh veggies with a spicy homemade teriyaki and a turkey meatball. These Spicy Teriyaki Meatball Subs have got a tasty kick that the whole family will enjoy.
Spicy Teriyaki Meatball Subs
Ingredients
- 6 French Baguettes approximately 8inch in length
- 2 cups Green Cabbage shredded
- 1 cup Carrots shredded
- ½ Red Onion thinly sliced
- ½ cup Cilantro chopped
- 1 Jalapeno seeded and thinly sliced
For the Meatballs
- 2 lbs Ground Turkey
- 2 cups Panko Crumbs
- 1 Egg beaten
- 1 tbsp Fresh Garlic grated
- 1 tbsp Fresh Ginger grated
- ½ cup Cilantro minced
- 1 tbsp Sriracha
For the Spicy Teriyaki
- 2 cup Soy Sauce or tamari
- 1 cup Orange Juice
- ¼ cup Sriracha
- 1 cup Brown Sugar
- ¼ cup Rice Wine Vinegar
- ¼ cup Toasted Sesame Oil
- ¼ cup Cornstarch
- 1 tsp Garlic Powder
Instructions
- Preheat oven to 350degF.
- In a large sauce pan over medium heat, combine all ingredients for sauce. Bring just to a boil then reduce heat to low and let simmer.
- In a mixing bowl, combine all ingredients for meatballs. Form into 1½- inch balls and line out on a parchment paper lined baking sheet. Place in oven and bake for 25 minutes.
- Remove from oven and add to teriyaki sauce. Gentle stir to coat. Let simmer for 5 minutes.
- Half spit the baguettes (should still be connected on one side). Add portion of cabbage, and carrots. Add 5-6 meatballs. Top with onions, jalapenos, sprinkle with cilantro and drizzle with additional sauce.
FRIDAY
Chicken Bacon Pizza – So many think that making pizza at home has to be a big undertaking. Even making the dough from scratch, still not that rough. It just takes a little bit of planning ahead (need about an hour for the dough to rise). But it’s even easier if you use store-bought par-baked pizza crusts. Even when you love pizza as much as I do, you don’t want the regular red sauce and pepperoni pizza every time. This Chicken Bacon Pizza is a great change of pace with a simple white sauce and easy toppings.
Chicken Bacon Pizza
Ingredients
- 2 Pizza Crusts store-bought or homemade (see recipe below)
- ½ lb Chicken Deli Meat rough chopped
- ½ lb Bacon cut in ½inch pieces
- 3 cups Mozzarella Cheese shredded
- 2 cups Spinach rough chopped
For the White Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Flour
- 3 cups Milk
- 1 tsp Basil
- 1 tsp Oregano
- 1 cup Parmesan Cheese grated
Instructions
- Prepare pizza crusts as per the recipe below (or the packaging, if you are using store bought). Preheat oven to 425deg.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
- In a sauce pan over medium-high heat, add butter, garlic powder and onion powder. Once melted, whisk in flour. Let cook for three minutes then whisk in milk. Let cook for four minutes then add basil and oregano. Lastly add parmesan cheese and whisk until fully incorporated. Reduce heat to medium-low.
- To Build a Pizza – spread half of white sauce over crust. Top with one cup of mozzarella, half of chicken, half of bacon and half of spinach. Sprinkle with half cup of mozzarella. Repeat with second pizza. Put into oven for 15 minutes.
- Let rest 5 minutes before slicing.
SATURDAY
Brat & Potato Sheet Pan Dinner – It’s important to have a few sheet pan dinners in your rotation because they are so easy to put together and then into the oven to do most of the work. Bratwurst and potatoes are such a great combo, you can make them so many different ways. But this roasted version comes out loaded with flavor and a pop of freshness. Brat & Potato Sheet Pan Dinner covers all the bases, including a super easy pan gravy that brings it all together so nicely.
Brat & Potato Sheet Pan Dinner
Equipment
Ingredients
- 8 Bratwurst
- 8 Medium Red Potatoes
- 8 Medium Yellow Potatoes
- 3 Small Yellow Onions peeled and quartered
- ¼ cup Oil divided
- ¼ cup Worcestershire Sauce
- 2 cups Beef Broth
- 2 tbsp Cornstarch
- 1 cup Fresh Peas not frozen or canned
Seasoning Mixture
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Paprika
- 1 tsp Parsley
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In a small dish, combine seasoning mixture.
- Preheat oven to 375degF.
- Place two chopsticks on a cutting board. Place a potato between the two sticks and then make cuts ¼ inch apart on along the length of the potato, careful not to cut all the way through.
- On a parchment paper covered baking sheet, add hassleback cut potatoes, quartered onions and bratwurst. Drizzle with oil, Worcestershire and half of seasoning mixture. Place in oven for 45 minutes.
- In a larger measuring cup, whisk together broth, remaining seasoning mix and cornstarch. In the last 15 minutes of cook time, add to broth mixture to a small sauce pan over medium high heat. Bring to a bubble, then reduce heat to medium low and let simmer for remainder of cook time.
- To serve, add one or two bratwurst to shallow bowl, then add 3-4 potatoes and some potatoes. Drizzle with gravy and sprinkle with fresh peas.
SUNDAY
Ultimate Spaghetti & Meatballs – When it comes to the ultimate comfort food, spaghetti and meatballs comes to mind almost every time. While some say you have to have this cooking all day long, you really can get great flavor out of just over an hour’s worth of cook time. Which makes it ideal for a Sunday supper, but also still doable for a weeknight dinner. This recipe for the Ultimate Spaghetti & Meatballs is going to really impress the whole family.
Ultimate Spaghetti & Meatballs
Ingredients
- 1½ lb Spaghetti Pasta
For the Sauce
- ½ White Onion minced
- 2 tbsp Minced Garlic
- 2 tbsp Olive Oil
- 1 tsp Basil
- 1 tsp Oregano
- 2 28oz can Crushed Tomatoes
- 2 15oz can Tomato Puree
- 1 cup Beef Broth
- ¼ cup Honey
- ¼ cup Worcestershire Sauce
- 1 tbsp Italian Seasoning
- 1 tsp Red Pepper Flakes
For the Meatballs
- 2 lb Ground Beef
- 1 cup Bread Crumbs
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tbsp Dried Minced Onion
- 1 tbsp Tomato Bouillon
- 1 tbsp Italian Seasoning
Instructions
- In a large saute pan over medium high heat, add olive oil, onion, garlic, basil and oregano. Let saute for 4 minutes. Add remaining sauce ingredients and thoroughly combine. Reduce heat to medium-low.
- Preheat oven to 350degF.
- In a mixing bowl add meatball ingredients and thoroughly combine. Using a 1 ounce food scoop to portion out meat mixture. Use you hands to roll each into a ball and place on a cooking rack (spray with cooking oil) over a parchment paper covered sheet pan. Place in oven and cook for 25 minutes.
- Remove meatballs from oven and add to simmering red sauce. Let continue to simmer until pasta is cooked.
- Start water boiling for pasta (salt as desired). Once ready, add pasta and cook as directed on packaging. Drain in colander and return to pot away from heat.
- Remove meatballs from the sauce to a bowl. Pour remaining sauce over cooked pasta and toss to coat.
- Serve a portion of sauced pasta with 6-8 meatballs over the top.
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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Those meatball subs sound really yummy! I was so surprised that I actually got quite a bit of input on this week’s menu… not nearly so surprised that we’re eating more red meat then I’d ever have planned though.