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
#OnePan 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
Chicken & Chorizo Tacos -When you think tacos, you may not always think of meatballs, but I’m here to tell you that you should. It is a great way to use ground meat in a taco without it just being loose meat. These Chicken & Chorizo Tacos are loaded down with the spicy bite of chorizo and the delicious flavors of chicken layered up with radishes, salsa verde, cojita and sour cream.
Chicken & Chorizo Tacos
Ingredients
- 15 Street Taco Sized Flour Tortillas
- 1 cup Salsa Verde
- 4 Radishes thin sliced
- 1 cup Cojita Cheese crumbled
- 1 cup Sour Cream
- ½ cup Cilantro leaves removed from stems
For the Meatballs
- 1 lb Ground Chicken
- 1 lb Ground Chorizo Sausage
- 1 tbsp Dried Minced Onion
- 1 cup Panko
- 1 tsp Salt
Instructions
- Preheat oven to 375degF.
- Combine meatball ingredients. Form into 1½ inch balls. Place on a baking rack on a parchment paper covered baking sheet. Bake in oven for 30 minutes.
- Remove from oven and let rest for 5 minutes before cutting each meatball in half.
- Smear half of tortilla with sour cream. Add 3-4 meatball halves and drizzle with salsa verde. Add radish slices and cilantro leaves. Sprinkle with cojita cheese. Repeat with remaining tortillas.
WEDNESDAY
Mini Meatball Mac & Cheese – Everyone loves a bit ol bowl of mac and cheese for dinner – so lets make it a little extra with some adorable mini meatballs and crispy bacon! This recipe for Mini Meatball Mac & Cheese will be one that get requested time after time. It’s pretty easy to put together and you likely have most of the ingredients on hand, as they are all staples in most home cooking kitchens.
Mini Meatball Mac & Cheese
Ingredients
- 1½ lb Large Elbow Pasta
- 6 strips Thick cut Bacon
- 3 stalks Green Onion chopped
For the Cheese Sauce
- 2 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Flour
- 2 cups Milk
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Ground Mustard
- 1 cup Heavy Cream
- 3 cups Sharp Cheddar Cheese shredded
For the Meatballs
- 1½ lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Ground Mustard
- 1 tsp Paprika
- ½ cup Panko
- 1 tbsp Worcestershire Sauce
- 1 tbsp Ketcup
Instructions
- Preheat oven to 400degF.
- Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 30 minutes.
- Start water boiling for the pasta.
- In a frying pan over medium high heat, add bacon and cook until crispy. Remove to a paper towel covered plate. Reserve 2 tablespoons of bacon grease. Once bacon is slightly cool, chop into bits.
- Add pasta to boiling water and cook as directed on the package. Drain in a colander and return to pot away from heat.
- In a sauce pan over medium high heat, add reserved bacon grease, butter, onion powder and garlic powder. Once melted whisk in flour. Let cook for two minutes then whisk in milk and let cook for two minutes then whisk in seasonings and cook another two minutes. Whisk in heavy cream and cook another two minutes. Then add in cheese, a handful at a time, whisking until it's melted in.
- Add cheese sauce to pasta, along with half of the bacon bits. and stir to thoroughly combine.
- Add portion of mac & cheese to serving bowl. Add 6-8 meatballs and sprinkle with remaining bacon bits. Top with green onions.
THURSDAY
Muenster Burger – It’s been a bit since I shared a burger recipe – but don’t you worry – I have one for you now. This burger came out of a little survey my foodie group did on Instagram. I was inspired by the idea of using Muenster cheese on a burger and the recipe evolved from there. This Muenster Burger is a doozie! It’s actually a double cheeseburger and cooked in the style of the latest burger trend of smashburgers. Your family is going to love love love it!
Muenster Burger
Ingredients
- 6 Burger Buns
- 2 cups Fresh Arugula
- 12 slices Muenster Cheese
- 2 Medium Yellow Onions thinly sliced
- 1 tsp Garlic Powder
- ½ cup Butter
For the Patties
- 2 lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
For the Russian Dressing
- ¾ cup Mayonaise
- ¼ cup Creamy Horseradish
- ¼ cup Sweet Relish
- ½ cup Ketchup
- ⅓ cup Fresh Chives chopped
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In a small bowl, combine dressing ingredients. Cover bowl and place in refrigerator until ready to build burgers.
- In a frying pan over medium-high heat, add butter and garlic powder. Once melted add sliced onions. Cook for 7-8 minutes, stirring occasionally, until a majority of the onions are crispy.
- In a mixing bowl, combine patty ingredients. Use a 2-inch scoop to make 12 meat balls.
- In a large saute pan over medium high heat, add a meatball. Cover with a square of parchment paper and use a flat spatula to press the meatball into a patty (roughly ¼-inch thick). Cook with 2 minutes on each side and then remove from pan. Repeat with remaining meatballs.
- Add three patties back to the pan, and top each with a slice of muenster. Add another patty on top of each and another slice of muenster. Cover pan with a lid and let cheese melt. Remove from pan to cutting board and repeat with remaining patties.
- Build the Burger: Spread top and bottom bun with dressing. Start with bottom bun and layer with arugula. Add double patties and top with portion of fried onions. Then top bun and press down slightly to hold together.
FRIDAY
Broccoli Cheese & Chicken Sheet Pan Dinner – A quick and hearty sheet pan dinner full of chicken, ham, potatoes, broccoli and covered in cheese – Broccoli Cheese & Chicken Sheet Pan Dinner belongs on your next menu plan! The flavor combination of this dish is going to knock your socks off. You get all the goodness of a classic baked chicken with a cheesy broccoli and potato veg side and why not through in some ham for smokiness. That is the great thing about sheet pan meals, you can add in different things to create new dishes.
Broccoli Cheese & Chicken Sheet Pan Dinner
Ingredients
- 2 lb Baby Golden Potatoes halved
- 2 lb Broccoli Florets
- 1 tsp Salt
- 1 tsp Pepper
- Cooking Spray
- 8 oz Ham Steak cut in ½-inch pieces
- 2 cup Cheddar Cheese shredded
For the Chicken
- 3 tbsp Oil
- 8 Chicken Thigh bone-in, skinless
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Parsley
Instructions
- Preheat oven to 400degF.
- Combine seasonings for chicken and sprinkle evenly over each piece. Add oil to saute pan over medium-high heat. Once hot, cook each piece of chicken for 5 minutes on each side.
- Evenly spread potatoes over parchment paper covered baking sheet. Sprinkle with salt, pepper and spray with cooking spray. Add pieces of chicken in a single layer over potatoes. Place in oven for 15 minutes.
- Remove from oven and evenly add broccoli and ham to pan. Sprinkle with cheese and return to oven for 20 minutes more.
- Serve a portion of potatoes and broccoli with one or two pieces of chicken.
SATURDAY
Ham Pasta Primavera – Call me a broken record, but one pan meals are key to homemade on a weeknight style cooking. You can develop so much flavor when you cook everything in a single pan. But you also get your three pillars of a complete meal into one dish- protein, vegetables and carbs. This Ham Pasta Primavera ticks all the boxes and is going to make for some really happy bellies.
Ham Pasta Primavera
Ingredients
- 2 tbsp Oil
- ½ Yellow Onion minced
- 1 tbsp Minced Garlic
- 2 cup Baby Bella Mushrooms sliced
- 2 tsp Salt divided
- 2 tsp Black Pepper divided
- 2 tsp Thyme divided
- 2 cups Leeks white & light green parts, halved and sliced
- 2 cups Asparagus ends trimmed, cut into 2-inch pieces
- 1 lb Ham Steak cubed
- 1 qt Broth chicken or vegetable
- 2 cup Milk
- 1 tbsp Lemon Juice
- 1½ lb Short pasta shells, elbows, rotini, etc.
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese grated
Instructions
- In a large saute pan over medium high heat, add oil. Once hot, add onions and garlic. Saute for 3 minutes then add mushrooms, and one teaspoon each of salt, pepper and thyme. Saute another 5 minutes.
- Add leeks, asparagus and ham. Continue to saute another 5 minutes.
- Remove ham and vegetable mixture to a bowl.
- Add broth, milk, lemon juice, remaining salt, pepper, and thyme. Bring to a boil and add pasta. Then reduce heat to medium. Cover and cook for 10 minutes.
- Return ham and vegetable mixture along to pan and stir to combine. Recover and cook another 15 minutes.
- Remove lid and stir in heavy cream and parmesan cheese. Cook another 5 minutes then remove from heat. Let sit about 5 minutes to thicken before serving.
SUNDAY
Chicken Vegetable Soup – I think hearty is the very best word to describe this soup. It is loaded with delicious veggies and flavor packed chicken all in a silky broth. I used herbs that remind me of Tuscan chicken to flavor this soup, and it totally works. Soups are great for weeknight dinners because they have lots of set and forget time. So you can get things done around the house while it’s working. You are definitely going to want to add this Chicken Vegetable Soup to your menu next week.
Chicken Vegetable Soup
Ingredients
- ¼ cup Butter
- 1 Yellow Onion diced
- 2 Carrots diced
- 3 stalks Celery diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Basil
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Paprika
- 2 qt Chicken Broth
- 1½ lb Chicken Breast
- 2 lb Yellow Potatoes peeled and diced
- 1 tbsp Cornstarch
- 2 15oz can Cannellini Beans drained
- 3 cups Kale chopped
Instructions
- In a large stock pot over medium high heat, add butter. Once melted add onions, garlic, carrots, celery, salt pepper, thyme, rosemary, basil, oregano, and paprika. Saute for 5 minutes.
- Add chicken broth and chicken. Bring to boil and let boil for 15 minutes.
- Remove chicken and cut into chunks, set aside.
- Add potatoes to pot.
- Remove ½ cup of broth to a glass mug or bowl. Whisk in corn starch until completely dissolved (will be sludge-like). Return to the pot and stir in. Return to chicken to the pot and add beans. Then reduce heat to medium and continue to cook another 20 minutes.
- Remove pot from direct heat and stir in kale. Let sit for five 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:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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