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 Good Sharp Chef’s Knife – this week’s menu has a few recipes that really need good knife cuts
An Extra Large Saute Pan – also called an “Everyday Pan”, these are perfect one pan meals.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
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
Simple Sausage Pasta – Sausage, pasta and tomatoes are a classic combo, especially when it comes to weeknight meals. But you don’t always want to go for a fun red sauce. This simple creamy parmesan sauce with diced tomatoes makes for a delicious marriage between the Italian sausage and linguini. My recipe for Simple Sausage Pasta is a must for the monthly dinner menu rotation.
Simple Sausage Pasta
Ingredients
- 1½ lb Italian Sausages links not ground
- 2 lb Linguine
- 4 tbsp Butter
- 2 cups Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1 cup Grated Parmesan Cheese
- 1 cup Heavy Cream
- 1 15oz can Petite Diced Tomatoes
Instructions
- Start the water boiling for the pasta. (salt if desired)
- In a large saute pan over medium high heat, cook Italian sausages through, without getting them too dark brown. Remove sausages to cutting board and let rest.
- Add past to boiling water and cook as directed on the package. Drain pasta in a colander and return to pot, away from heat.
- Slice sausages into ½ inch rounds.
- In the same pan, reduce heat to medium, and add butter. As the butter melts, scrap up an bits from the bottom of the pan. Add seasonings and let cook some in the butter. Then add milk and bring just to a bubble (do not scorch), then add in parmesan cheese and continue to stir for 3 minutes, then add tomatoes and cook another 3 minutes. Next stir in heavy cream and return sausages to pan.
- Once the sauce has slightly thickened, pour it over the cooked pasta and used thongs to combine, as well as serve. Sprinkle with additional parsley and parmesan, if desired.
TUESDAY
Classic Beef Taco Supreme – The classics are classics for a reason, and when it comes to the American version of tacos – the Classic Beef Taco Supreme is where it’s at. Simple ground beef flavored with classic taco seasoning topped with an easy quick pico is just a delightful dinner for your next #TacoTuesday.
Classic Beef Taco Supreme
Ingredients
- 15 Flour Tortillas fajita-sized
- 8 oz Sour Cream
- 2 Roma Tomatoes diced
- ½ Medium White Onion diced
- 2 Jalapeno one diced, one cut in coins
- ½ cup Cilantro chopped
- ¼ cup Lime Juice
- 1 tsp Salt
- 1 head Romaine Lettuce shredded
- 1 cup Cheddar Cheese
For the Beef
- 1½ lb Ground Beef
- 2 tbsp Taco Seasoning
- 1 9oz can Tomato Paste
- 1 cup Beef Broth
Instructions
- In a small bowl, combine tomatoes, white onion. cilantro, diced jalapenos, lime juice and salt to make quick pico. Stir to combine, cover and place in refrigerator until ready to build tacos.
- In a mixing bowl, combine beef broth, tomato paste and taco seasoning.
- In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink. Reduce heat to medium and add broth mixture. Let simmer (stirring occasionally for 30 minutes).
- In a small frying pan or grill pan over medium high heat, lightly toast each tortillas (about one minute on each side).
- Smear half of tortilla with sour cream. Sprinkle with cheese. Add portion of ground beef. Top with shredded lettuce and spoonful of pico. And a slice of jalapeno, if desired.
Notes
WEDNESDAY
Pork Bahn Mi Burgers – One of the best ways to make your burgers a little more gourmet is to model them after another great flavor profile. And that’s exactly what I did with this particular burger recipe. If your family is like mine and lives for a weekly burger night – then you are going to love this recipe for Pork Bahn Mi Burgers! It packs a delicious flavor punch that will make the tastebuds dance.
Pork Bahn Mi Burgers
Ingredients
- 6 Brioche Burger Buns
- ⅔ cup Mayonnaise
- ¼ cup Sriracha
- 1 Cucumber sliced
- 1 Jalapeno sliced
For the Patty
- 2 lb Ground Pork
- ½ cup Carrots microplaned
- ¼ cup Cilantro finely chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Fresh Ginger grated
- 1 tbsp Lemongrass grated
- 2 Garlic Cloves minced
- 1 tbsp Sriracha
For the Asian Slaw
- 1 cup Carrots matchsticks
- 1 cup Daikon Radish matchsticks
- ½ Medium Red Onion thinly sliced
- ½ cup Cilantro finely chopped
- ½ cup Rice Wine Vinegar
- ¼ cup Toasted Sesame Oil
- ¼ cup Honey
- 1 tsp Salt
Instructions
- Preheat oven to to 350degF.
- In a bowl, combine slaw ingredients and toss well to evenly coat. Cover bowl and place in refrigerator until ready to build burgers.
- In a large mixing bowl, thoroughly combine patty ingredients. Form into six ¾inch patties. Place on a baking rack over a parchment paper lined baking sheet. Place in preheated oven for 30 minutes.
- In a small bowl, combine mayonnaise and Sriracha. Set aside.
- Build the burger – smear bottom bun with mayo mixture and top with layer of cucumber slices. Place patty on top and add portion of slaw. Next add layer of jalapeno slices. Smear top bun with mayo mixture and place on top of burger. Press down slightly to help hold it all together.
THURSDAY
Smothered Chicken & Potatoes – Some meals are classics that will live on forever. And most of those have some form of gravy and get to be called smothered! Hearty is another common aspect of classic recipes, so of course, meat and a starch are involved. This recipe for Smothered Chicken & Potatoes is going to be a fast classic for your Sunday suppers or a weeknight meals for the evenings that have a little extra time.
Smothered Chicken & Potatoes
Ingredients
- 2 lb Chicken Drumstickes skin removed
- 3 tbsp Oil
- 2 tbsp Butter
- ½ Yellow Onion minced
- 1 tsp Tarragon
- 1 tbsp Chicken Bouillon Powder
- 1 qt Chicken Broth
- 2 cups Heavy Cream divided
- 5 lbs Russet Potatoes peeled
- ¼ cup Butter melted
- 2 tsp Salt
- 2 tsp White Pepper
For the Flour Mixture
- 1 cup Flour
- ¼ cup Corn Starch
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 tsp Rubbed Sage
Instructions
- Combine flour mixture in a gallon sized zipper bag. Add chicken drumsticks to bag and seal zipper. Give a good shake to get each piece evenly coated with the flour mixture.
- Start water boiling for potatoes (salt if desired)
- Add oil to large saute pan over medium high heat. Once hot, add floured chicken pieces (DO NOT DISCARD FLOUR MIXTURE!). Cook on all sides until you no longer see pink – does not need to be cooked through, just browned. Remove from pan. Reduce heat to medium.
- In same pan, add butter. Once melted, add onions and saute for 3 minutes. Then add remaining flour mix to pan and whisk together. Let cook 3 minutes then add bouillon powder, and tarragon. Whisk in chicken broth slowly. Let cook another minute then whisk in one cup of heavy cream. Once combined, return chicken to pan and coat with gravy. Reduce heat to medium-low and cover with lid. Let cook for 30 minutes.
- Add potatoes to boiling water. Once fork tender (about 25 minutes, depending on size of potatoes), drain in a colander and transfer to large mixing bowl. Add remaining heavy cream, salt, pepper and melted butter. Mash together until desired level of smoothness.
- Check that chicken in cooked through with a meat thermometer (should be at least 165degF at thickest part of drumstick).
- Serve chicken and pan gravy over top of mashed potatoes. Garnish with parsley if desired.
FRIDAY
Black Beans & Rice #Onepotdinner – Y’all know how much I love a good #onepotdinner recipe and this recipes is moving right up to top of the list. We have been trying to add more beans to our diet, as they are chockful of nutrients that are vital for heart health. So I put on my thinking cap and tried to put a new spin on a classic dish. My recipe for Black Beans & Rice is really going to please everyone’s tummy. Not to mention be super easy to make and light on the wallet to boot!
Black Beans & Rice
Equipment
Ingredients
- 3 tbsp Oil
- ½ Large White Onion fine diced
- 1 tbsp Minced Garlic
- 2 cups Long Grain Rice
- 1 15oz can Petite Diced Tomatoes
- 1 tsp Cumin
- 1 tsp Tumeric
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Cayenne Pepper
- 2 cans Black Beans drained
- 2 lbs Andouille Sausage diced
- 1 quart Chicken Broth
- 2 cups water (less if necessary)
Instructions
- In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
- Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups or but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
- Serve in a shallow bowl and a sprinkle of parsley, if desired.
SATURDAY
Market Fresh Salad – Entree salads are perfect for weeknight dinners. When you can limit the amount of time turning on the stove in the hotter months, it’s a real win-win. And when you can change things up from hot heavy meals in the colder months – it is still win-win. This salad is loaded with delicious sweet and savory ingredients and drizzled with a homemade poppy seed dressing. My recipe for a Market Fresh Salad is going to be very welcome on a weeknight dinner table.
Market Fresh Salad
Ingredients
- 1½ lb Chicken Breast
- 1 qt Chicken Broth
- ½ lb Bacon
- 4 cups 50/50 Mixed Greens
- 2 Carrots halved and sliced
- 1 Large Green Apple cubed
- ½ Red Onion thin sliced
- 1 cup Blueberries
- ½ lb White Cheddar cubed
- 1 English Cucumber cubed
- 1 cup Walnuts chopped
For the Poppy Seed Dressing
- ½ cup Oil
- ½ cup Sour Cream or Greek Yogurt
- ½ cup Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Honey
- 1 tbsp Poppy Seeds
- 1 tbsp Lemon Juice
- 1 tsp Salt
Instructions
- In a sauce pan over medium-high heat, add chicken and chicken broth. Let boil for 20 minutes. Remove to a cutting board and chop. Let cook as long as you can before building salads. NOTE: You can replace with cold rotisserie chicken meat.
- In a frying pan over medium high, add bacon. Cook until just crispy. Remove to a paper towel covered plate. Once cooled, transfer to a cutting board and chop into bits.
- Combine dressing ingredients in a mason jar. Secure lid and shake until fully combined. Place in refrigerator until ready to build salads. NOTE Can be kept for up to a week, sealed in jar in refrigerator.
- Start with a bed of mixed greens. Then sprinkle with apples, red onions, cheese, cucumbers, and carrots. Drizzle with poppy seed dressing. Then sprinkle with bacon, chicken and walnuts. Drizzle with a little more poppy seed dressing.
SUNDAY
Slow Cooked Beef Ramen – Broth is such a big part of a good ramen soup. The more flavor you can develop, the heartier the ramen will be in the end. Using the slow cooker to make the broth and beef for this Slow Cooked Beef Ramen brings all the flavor to the bowl. Some ramens have 20 different components, above the broth, and it can be overwhelming. Don’t get me wrong I love that type of ramen too, but this particular recipe, is not that. Beef, mushroom, scallion and an egg come together for a delightful ramen creation.
Slow Cooked Beef Ramen
Equipment
Ingredients
- 3 Scallions chopped
- 6 Large Eggs
- 8 bricks Ramen
For the Broth
- 3 lb Beef Roast
- 2 qt Beef Broth
- ½ cup Soy Sauce
- 1 White Onion diced
- 1 tbsp Fish Sauce
- 2 cups Mushrooms sliced
- 4 Garlic Cloves minced
- 2 tbsp Fresh Ginger grated
- 1 tbsp Toasted Sesame Oil
- ½ tbsp Chili Oil plus more for garnish
Instructions
- Add beef roast to slow cooker. Combine remaining broth ingredients and pour over top of roast. Secure lid and cook on low for 6 hours.
- In the last 30 minutes of the broth cooking, start water boiling for ramen. Cook ramen as directed on package.
- Remove roast from slow cooker and shred. Return shredded beef to slow cooker and secure lid for remainder of cook time.
- Start water boiling for eggs. Once boiling, gently add eggs and cook for exactly 7 minutes. Remove eggs to ice bath (half ice half water). Peel shells.
- Place a portion of ramen in bowl, along with a portion of scallions. Ladle beef and broth over top of ramen. Split egg in half and add to bowl. Sprinkle with a splash of chili oil.
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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