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.
An Extra Large Saute Pan – also called an “Everyday Pan”, these are perfect one pan meals.
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
Meatball & Mash with Gravy – At least once a week, I like to make a hearty, stick to your ribs, comfort food meal. A lot of the time it’s our Sunday Supper, but occasionally I come up with a simpler recipe that I can make any night of a week. Pan gravy is what really makes this recipe a winner, it is so super silky. Your whole family is going to love this recipe for Meatballs & Mash with Gravy.
Meatballs & Mash with Gravy
Ingredients
- 1 tbsp Parsley for garnish, if desired
For the Mashed Potatoes
- 3 lbs Russet Potatoes peeled
- ½ cup Butter melted
- 1 tsp Salt
- 1 tsp White Pepper
- 1 cup Heavy Cream
For the Meatballs
- 1½ lb Ground Beef
- 1 cup Breadcrumbs
- 1 Egg beaten
- 1 tbsp Minced Garlic
- ½ cup Ketchup
- 1 tbsp Dried Minced Onion
- 1 tsp Ground Mustard
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Parsley
For the Pan Gravy
- 4 tbsp Butter
- 1 qt Beef Broth
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Worcestershire Sauce
- 2 tbsp Cornstarch
Instructions
- Start water boiling for potatoes. (Salt, if desired). Preheat oven to 375degF.
- In a mixing bowl, combine meatball ingredients. Using a 1½inch food scoop to portion out the mixture into balls. Roll between your palms to shape.
- Add potatoes to boiling water. Cook until fork tender (about 20 minutes).
- In a large sauce pan over medium high heat, add formed meatballs. Cook on each side about 30 seconds (just searing the outside). Then transfer to a cooking rack over a parchment paper covered baking sheet. Once all have been seared place in the oven and bake for 30 minutes.
- In same pan used to sear the meatballs, add butter. Once melted add beef broth, worcestershire and seasonings. Bring just to a bubble and remove about ½ cup of the liquid to a glass measuring cup. Add cornstarch and whisk vigorously. Return mixture to pan and whisk together. Reduce heat to medium low and let simmer and thicken.
- Drain potatoes and add to large mixing bowl. Add melted butter, salt, pepper and heavy cream. Smash and combine until desired level of smoothness.
- In a bowl, add a portion of potatoes, and 5-7 meatballs. Ladle pan gravy over top. Sprinkle with parsley, if desired.
TUESDAY
Crunchy Shrimp Tacos – Tacos are at the top of my favorite meals, not just to eat but to make. I have so much fun creating each of the components that it takes to make the best bite. These Crunchy Shrimp Tacos have layers of flavor from the fresh slaw, sriracha mayo, cojita cheese and of course the crunchy shrimp that have a little kick from some cayenne.
Crunchy Shrimp Tacos
Equipment
Ingredients
- 15 Street Taco Sized Tortillas
- ½ cup Cojita Cheese crumbled
For the Crunchy Shrimp
- 2 lb Large Shrimp peeled, deveined, tails off
- 1 cup Cornstarch
- 1 tsp Cumin Powder
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- Cooking oil enough for ½ inch deep in pan
For the Slaw
- 1 bag Tri-color Coleslaw mix
- ½ Red Onion sliced thin
- ½ cup Chopped Cilantro
- 2 tbsp Lime Juice
- 1 tsp Salt
For the Sriracha Mayo
- ⅔ cup Mayonnaise
- ⅓ cup Sriracha
- ⅓ cup Sour Cream
- 1 tsp Cumin
Instructions
- In a bowl, combine ingredients for the slaw and toss to thoroughly coat. Cover and place in refrigerator until ready to make tacos.
- In a small bowl or squeeze bottle, add ingredients for sriracha mayo and combine completely.
- In a separate bowl, add cornstarch and seasoning for shrimp and stir to combine. Then add shrimp to bowl and toss to coat the shrimp.
- Add enough oil to be ½ inch deep, to frying pan over medium high heat. While waiting for oil to come to temperature (350degF), place a cooking rack over paper towels on countertop.
- Once oil is to temp, start frying shrimps (about 2 minutes on each side) and then remove to cooking rack. Repeat until all shrimps are fried.
- Place the grill pan over medium high heat. Once hot enough start toasting each tortilla, about 2 minutes on each side.
- To build the tacos, start with a toasted tortilla. Then add a portion of slaw to center of tortilla. Add 2-3 crunchy shrimps on top and drizzle with spicy mayo. Sprinkle with cojita cheese.
WEDNESDAY
Easy French Dip Sliders – When it comes to easy weeknight dinners, sandwiches always go to the top of my list. Especially ones that are this easy to make. My middle son is a big fan of french dips so I try to come up with different ways to make them for dinner every so often. This go around I used some delicious hard bakery slider rolls to make Easy French Dip Sliders.
Easy French Dip Sliders
Ingredients
- 2 lb Deli Roast Beef thin-sliced
- 12 Hard Slider Rolls
- 6 slices Swiss Cheese halved
For the Au Jus
- 4 tbsp Butter
- ¼ cup Sweet Onion finely minced
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Celery Salt
- 2 tbsp Worcestershire Sauce
- 1 qt Beef Broth
Instructions
- In a high walled saute pan over medium heat, add butter. Once melted add onions and let saute for about 3 minutes. Then add seasonings, Worcestershire and one cup of broth. Let come just to a bubble while stirring often.
- Preheat oven to 425degF.
- Reduce heat of au jus to low and let continue to simmer. Stir occasionally.
- Cut each roll in half and place the bottoms on a parchment paper covered baking sheet. Pile 2-3 slices of roast beef on to each (should fold up so there isn't too much overhang). Place a half slice of cheese on top of each.
- Once oven is hot, place baking sheet in for 8-10 minutes. You want the cheese just melted.
- When you remove the sheet, immediately place the top buns on each. Cut each sandwich in half.
- Spoon au jus into ramekins and serve right away.
THURSDAY
Mexican Beef & Rice – Weeknights can be rough sometimes – getting dinner on the table doesn’t need to make it harder than it has to be. This one pot Mexican Beef & Rice is so easy to put together and you probably have most of the staple ingredients in your kitchen already. It is also a very hearty meal that is sure to fill everyone up! By cooking this all in one pan, you get so much flavor developed in a short cook time, and less mess to clean up after.
Mexican Beef & Rice
Ingredients
- 4 tbsp Oil
- ½ White Onion diced
- 4 Garlic Cloves minced
- 1½ lb Ground Beef
- 2 tbsp Taco Seasoning
- 3 cup Beef Broth
- 1 15oz can Diced Tomatoes
- 1 4oz can Diced Jalapenos
- 1 15oz can Corn
- 1 tbsp Lime Juice
- 2½ cups Rice
- 2 cups Colby Jack Cheese shredded
- 3 Green Onions chopped
- Sour Cream for garnish
- Tortillas if desired
Instructions
- Add 2 tablespoons of oil, onion and garlic to large sauté pan over medium-high heat. Cook for 3 minutes then add ground beef, and taco seasoning. Cook and crumble until no longer pink.
- Push meat to one side of pan, add remaining oil. Let heat up for a minute then add rice. Stir to coat rice with oil. Let toast for 5 minutes, until golden in color.
- Add beef broth, tomatoes, corn, jalapenos, lime juice, and taco sauce. Bring just a boil. Reduce heat to medium and cover pan. Cook for 25 minutes. Remove from heat. Remove lid, sprinkle with cheese and replace lid. Let sit for 5 minutes before serving.
- Sprinkle with green onions and top with sour cream, as desired. Serve with warm tortilla, if desired.
FRIDAY
Roasted Chicken Salad Sandwich – Ok while this recipe may seem a bit involved it really can be done with ease. The garlic dill roast chicken can be made several hours in advance (during the lunch hours or even the day before), And the dressing may have a several components, you probably have all of it to hand. Let me tell you – when you bit into these Roasted Chicken Salad Sandwiches you are going to be so grateful for the extra work.
Roasted Chicken Salad Sandwiches
Ingredients
- 6 Pretzel Buns
- cooking spray
- 6 leaves Red Leaf Lettuce
- ½ Red Onion diced
- 6 slices Bacon cut into ½-inch pieces
- 1 English Cucumber diced
For the Garlic Dill Roasted Chicken
- 6 Chicken Leg Quarters or 6 each drumsticks and thighs
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Dill
- 1 tsp Salt
- 1 tsp White Pepper
- 1 tsp Paprika
For the Chive Dill Dressing
- ⅔ cup Mayonnaise
- ⅓ cup Sour Cream
- ⅓ cup Heavy Cream
- 1 tbsp Lemon Juice
- 1 tbsp Honey
- 1 tbsp Dried Chives
- 1 tbsp Dill
- 1 tbsp Minced Garlic
- ½ tbsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp White Pepper
Instructions
- Combine seasoning for chicken. Add chicken to gallon zippered bag and sprinkle with seasoning mix. Shake around to evenly coat. Let rest while oven preheats.
- Preheat oven to 325degF.
- Spray baking rack with cooking oil and place on a parchment paper covered baking sheet. Add chicken to rack and put into oven to bake for 45 minutes.
- Add dressing ingredients to a mason jar (or small mixing bowl) and shake to thoroughly combine. Cover and place in refrigerator until ready to put together.
- Remove chicken from oven (check temp is up to 165degF internally). Allow to cool as long as you can before cutting into small pieces and add to a mixing bowl.
- In a frying pan over medium-high heat, add bacon pieces and cook until crispy. Remove to paper towel covered plate and let cool.
- Preheat oven to 425degF.
- Open each pretzel bun and spray inside with cooking oil. Line out on a baking sheet and then place in oven to toast for 8 minutes.
- Once chicken is cooled, add cucumbers, onions, bacon and dressing. Stir thoroughly to evenly coat.
- Place a leaf of lettuce on bottom of bun, then top with portion of chicken salad (be generous) and then place top bun on and press down slightly. Repeat with remaining sandwiches.
SATURDAY
Philly Cheese Pasta – It’s no secret that I love a one pot meal, especially on a weeknight. I also love to make classic food combinations and flavor profiles into pasta and/or rice dishes. I was able to do both of these things with one recipe. I’m calling it Philly Cheese Pasta. And the only complaint I got about this one was – “You didn’t make enough!”
Philly Cheese Pasta
Ingredients
- 2 lb Ground Beef
- 3 Garlic Cloves minced
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Thyme
- ½ Medium White Onion sliced
- 1 Green Bell Pepper sliced
- 8 oz Baby Bella Mushrooms sliced
- 1 qt Beef Broth
- 2 lb Long Pasta bucatini or spaghetti
- 1 cup Heavy Cream
- 8 slices Provolone Cheese cut into quarters
Instructions
- In a large saute pan over medium-high heat, add beef, salt, pepper, red pepper, garlic, chili powder and thyme. Cook and crumble until no long pink.
- Add onions, bell peppers and mushrooms. Stir to combine. Cook for 5 minutes. Then add beef broth and bring just to a boil.
- Add pasta and stir to submerge. Reduce heat to medium and cover pan. Let cook for 20 minutes.
- Remove cover and stir in heavy cream and cheese pieces. Replace cover and let cook for 10 minutes more.
SUNDAY
Chicken Tortellini Soup – Full of flavor hearty soups are the perfect cold weather weeknight meals that the whole family will enjoy. This recipe for Chicken Tortellini Soup is fairly simple to put together, with not a ton of active cooking going on. What makes this particular soup special is that it has not one but TWO unexpected ingredients – Worcestershire Sauce and Tabasco Sause. You get that deep earthly flavor from the Worcestershire and a pop of heat from the tabasco for a great bite.
Chicken Tortellini Soup
Ingredients
- 4 tbsp Butter
- 1 Medium White Onion diced
- 4 Garlic Cloves minced
- 3 Carrots diced
- 3 Celery Stalks diced
- 2 tbsp Poultry Seasoning see recipe below
- 2 qts Chicken Broth
- 2 lb Chicken Breast
- ¼ cup Lemon Juice
- 2 tbsp Worcestershire Sauce
- 1 tsp Tabasco Sauce
- 2 lb Fresh Cheese Tortellini
Instructions
- In a large stock pot over medium high heat, add butter. Once melted add garlic, onion, carrot, celery and half of poultry seasoning. Let saute until onions are mostly translucent.
- Add broth and chicken breast. Bring just to a boil. Then reduce heat to medium and let cook for 20 minutes. Remove chicken from pot and shred. Return to pot and reduce heat to medium low.
- Add lemon juice, remaining poultry seasoning, Worcestershire sauce and tabasco. And let cook for 30 minutes more.
- Increase heat to medium, and add tortellini. Cook for a final 15 minutes (or until tortellini are all floating).
Notes
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:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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