Preplanning your family’s meals each week may seem like a chore, but in the end you will be thankful that you did. It helps with budgeting immensely but also helps with food waste. If you know what you have planned for the week you can adjust your buying to accommodate. I know some people like to check what’s in store or available before planning a mean (but this doesn’t always work for families. I mean I know things never really work out if I wait to the day of to decide what will be for dinner. That method works a little better for empty nesters, but when there are kids (especially teens) you need to be sure that you are going to get enough good stuff into them. While I like to go week by week, someone folks like to go for a whole month. And I have been considering making the transition in this direction. What’s your preference?
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 set of Pizza Pans – I prefer this style that has the small holes all over it. It gives you a great crispy crust.
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
Turkey Bacon Grinders – Being able to make a great sandwich that is a full meal deal, in not just good for summer months (because little kitchen heat) but also great for busy weeknights. Other than the bacon (which you could make ahead of time for the whole week ahead), this can be ready pretty fast. These Turkey Bacon Grinders are a flavor packed filling sandwich that make for a great dinner.
Turkey Bacon Grinders
Ingredients
- 12 slices Thick Cut Bacon
- 2 Beefsteak Tomatoes halved and sliced
- 24 slices Deli Turkey
- 12 slices Provolone Cheese
- 6 Bolillo Rolls cut in half lengthwise
- ½ cup Pepperoncini sliced
- ½ cup Mayonnaise
For the Grinder Salad
- 3 cups Iceberg Lettuce shredded
- 1 Medium White Onion thinly sliced
- ⅔ cup Mayonnaise
- ¼ cup Red Wine Vinegar
- ¼ cup Pepperoncini Juice
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Oregano
Instructions
- Preheat oven to 400degF.
- Lay strips of bacon flat on a parchment paper covered baking sheet. Place baking rack over top of bacon (this prevents curl ups). Place in oven and back for 30 minutes. Remove from oven and transfer bacon to paper towel covered plate.
- In a mixing bowl, add lettuce and onions. Toss to combine. In a smaller bowl, combine the rest of the salad ingredients (should be pourable dressing). Pour dressing over lettuce and onions. Toss to thoroughly coat.
- Start by smearing bottom half of roll with mayonnaise. layer on four slices of turkey, then two slices of provolone. The add two strips of bacon and 4 slices of tomatoes. Next add a portion of grinder salad topped with a few slices of pepperoncini slices. Place top half of room on and press down slightly down. NOTE it's best if you have a sandwich paper to wrap it up tightly. This helps it hold together.
TUESDAY
Carne Asada Street Tacos – Carne Asada has a lot to do with the seasoning and marinating of the meat. Which makes it great for using a “cheaper” cut of steak that can be tenderize by both the Marinade and the way you cut it up. Coupled with my Copycat Chiptole Corn Salsa, some cheese and sour cream on a flour street taco sized tortilla- you have got a super win with these Carne Asada Street Tacos.
Carne Asada Street Tacos
Ingredients
- 1 Corn Salsa Recipe see below
- 1 cup Sour Cream
- 1 cup Cheddar Cheese shredded
- 16 Street Taco Sized Flour Tortillas
For the Carne Asada
- 2 lb Round Steak
- ½ cup Oil
- ¼ cup Lime Juice
- 2 tbsp Taco Seasoning see recipe below
Instructions
- Add all ingredients for the Carne Asada to a gallon sized zippered bag. Let marinate in the refrigerator at least 4 hours (up to 24hrs).
- If you using the corn salsa recipe that I listed below, it would best to make it at the same time you put in the meat to marinate.
- In a large saute pan over medium-high heat, add marinated meat. Cook for 5 minutes on each side. Remove from pan and let rest on cutting board for 5 minutes. Thinly slice and then cut into 1-inch pieces. Return to pan and cook until desired doneness.
- In a separate pan over medium-high heat, lightly toast each tortilla – about 45 seconds on each side.
- To build the tacos, start with a smear of sour cream then sprinkle with cheese. Add a portion of carne asada and then a spoonful of corn salsa.
Notes
WEDNESDAY
Wild Rice Chicken Soup – Colder months are certainly here and that means it’s soup season. I mean, we like to eat soup all year round, but it is at least once a week once the weather turns cooler. This hearty soup is for your family to enjoy for a weeknight dinner. Wild Rice Chicken Soup is full of great homey flavors of mushrooms, carrots, celery, along with the woody flavors of the wild rice.
Wild Rice Chicken Soup
Ingredients
- 2 lb Chicken Breast
- 2 Large Carrots diced
- 3 stalks Celery diced
- 8 oz White Mushrooms sliced
- 1 Small White Onion diced
- 3 Garlic Cloves minced
- 3 qt Chicken Broth divided
- 2 tsp Thyme
- 1 tsp Salt
- 1 tsp Tarragon
- 1 tsp Pepper
- 1 Bay Leaf
- ¼ cup Worcestershire Sauce
- 2 cups Wild Rice
Instructions
- In a large stock pot over medium heat, add 2 quarts chicken broth, chicken, carrots, celery, mushrooms, garlic, onions, salt, pepper, Worcestershire sauce, tarragon, thyme and bay leaf. Cover with lid and cook for 30 minutes.
- In a sauce pan over medium-high heat, add rice and remaining chicken broth. Bring to a rolling boil. Cover with lid, reduce heat to medium and let cook for 20 minutes.
- Remove chicken from stock pot and chop up. Return to pot and let continue to simmer until rice is done cooking.
- Add a portion of cooked rice to a bowl and ladle soup over top. *Be sure not to serve the Bay Leaf
THURSDAY
Chorizo Beans & Rice – One pan bean and rice dishes are always a great idea for a weeknight dinner. You can put everything into the pan an go about your evening routine. This recipe for Chorizo Beans & Rice is made of simple ingredients, and comes together so easily. It is hearty and full of flavor.
Chorizo 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 Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Cayenne Pepper
- 2 cans Black Beans drained
- 2 lbs Chorizo 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 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.
FRIDAY
Italian Beef Pizza – Here’s another fun take on a homemade pizza made from a classic flavor profile. The Italian Beef sandwich is popular in Chicago and a play on the French Dip. It is typically slow roasted beef with cheese, bell peppers and pepperoncini, and some places serve it up with au jus for dipping. Taking those flavors I have put together a hefty homemade pizza in this recipe for Italian Beef Pizza.
Italian Beef Pizza
Ingredients
- 2 Pizza Crusts see recipe below for Homemade Pizza Dough
- 1 lb Ground Beef
- 1 tbsp Minced Garlic
- 1 tbsp Dried Minced Onion
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 3 cups Mozzarella Cheese
- 1 Red Bell Pepper diced
- ½ Medium White Onion diced
- 2 cups Baby Portabella Mushrooms diced
- 1 cup Pepperonicini chopped
- 1 cup Parmesan Cheese shredded
For the Red Sauce
- 1 15oz can Tomato Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Red Pepper Flakes
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- 1 tbsp Hot Honey
Instructions
- Prepare the pizza dough up to the point of the par-cook. Keep oven on at 425degF.
- In a saute pan over medium-high heat, add ground beef, garlic, onion, salt, pepper and paprika. Cook and crumble until no longer pink.
- Combine sauce ingredients and spread half on each pizza.
- Sprinkle each pizza with one and half cups mozzarella, half of the ground beef, bell pepper, onions and mushrooms. Then add half of chopped pepperoncinis and half of parmesan cheese. Place back in the oven to bake for 12 minutes. Let rest five minutes before slicing.
SATURDAY
Sweet & Sour Chicken – Y’all know how much we like our #chinesefakeaway meals. There is just something about making those classic Americanized Chinese Food dishes at home. My latest endeavor was to tackle the Chinese takeout staple – this home version of Sweet & Sour Chicken is loaded with crispy chicken pieces with bell pepper, onion and pineapple in a delicious sweet & sour sauce. What is so amazing about this dish is the mix of textures from the glossy sauce to the crunchy chicken.
Sweet & Sour Chicken
Ingredients
- 1 Large Red Bell Pepper cut into 1-inch squares
- 1 Medium White Onion cut into 1-inch squares
- 1 20oz can Pineapple Chunks in 100% Pineapple Juice reserve juice for sauce
- 1 tbsp Sesame Oil
- Oil for frying
For the Chicken
- 1½ lb Chicken Thighs, boneless, skinless cut into 1-inch chunks
- 2 Large Eggs beaten
- 1 tsp Ground Ginger
- 2 cups Flour
- ½ cup Cornstarch
- 1 tsp Salt
- 1 tsp Ground Ginger
For the Sweet & Sour Sauce
- 1 cup Ketchup
- ½ cup Soy Sauce
- ¼ cup Sesame Oil
- ¼ cup Rice Vinegar
- Reserved Pineapple Juice
- 2 tbsp Corn Starch
- 1 tbsp Minced Garlic
Instructions
- Combine all sauce ingredients a small sauce pan. Bring just a bubble over medium-high heat. Then reduce to medium low and let simmer.
- In a medium mixing bowl, add bell pepper. onions, pineapple and sesame oil.
- In a large mixing bowl, add cut chicken. Combine ginger and beaten eggs. Pour over chicken and toss to evenly coat. Combine flour, cornstarch, salt and ginger. Add flour to bowl and toss to evenly coat.
- Add enough oil to a frying pan to be about ½ inch deep and put over high heat. Once up to at least 375degF, start add coated pieces of chicken (shake a little to separate). Do not over crowd the pan. Cook for 3-4 minutes on each side. Remove to a baking rack over paper towels on a baking sheet. Repeat till all chicken is cooked.
- In a separate frying pan over medium high heat. add pepper mixture. Saute for about 5 minutes.
- On a large serving dish, add pepper mixture to bottom in a mostly single layer. Pile crispy chicken on top. Then pour sweet & sour sauce over top. Serve with rice or noodles.
SUNDAY
Mushroom Bacon Swiss Meatloaf – Let me start off by saying…this is not your grandma’s meatloaf. There is absolutely nothing wrong with a Classic Meatloaf recipe, but sometimes you need to take it to the next level. This particular twist was spurned on by a random post my husband sauce that was going for a sort of Philly cheesesteak meatloaf (which I’m so trying too!). This is a flavor packed meatloaf loaded up with melty Swiss, crunchy bacon and sauteed mushrooms. You are going to love this Mushroom Bacon Swiss Meatloaf.
Mushroom Bacon Swiss Meatloaf
Equipment
Ingredients
- 4 strips Bacon cut into 1 inch pieces
- 9 slices Swiss Cheese
- 1 pint Baby Bella Mushrooms
- 1 tbsp Minced Garlic
- 4 tbsp Butter
- 1 tsp Parsley
- 1 tbsp Worcestershire Sauce
For the Meatloaf
- 1 lb Ground Pork
- 2 lb Ground Beef
- 2 tbsp Dried Minced Onion
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 1 tsp Parsley
- 1 tsp Ground Mustard
- 1 tbsp Worcestershire Sauce
Instructions
- Preheat oven to 375degF,
- In a mixing bowl, add beef, pork, meatloaf seasonings and Worcestershire sauce. Use hands to thoroughly combine.
- Line a 9×9 baking dish with parchment paper. Press meat mixture into baking dish. Cover with foil and place in oven for 50 minutes.
- In the last 20 minutes of bake time, add bacon to frying pan over medium-high heat. Cook until crispy and remove to a paper towel covered plate.
- In the same frying pan (do not remove bacon grease), reduce heat to medium and add butter. Once melted add mushrooms, garlic, parsley and Worcestershire sauce. Saute until softened, then remove from heat.
- Remove meat loaf from oven. Use the parchment to lift out of baking dish and set on baking sheet. (If there is excess fat drippings, use a paper towel absorb some). Lay swiss cheese slices over top with a 1-in overhang all the way around the square. Spread mushrooms over top and then sprinkle with bacon. Return to oven and back another 10-15 minutes.
- Remove from oven and let sit for about 5 minutes before cutting into squares for 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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