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
BLT Salad – Entree salads are a fantastic weeknight meal and entree sandwiches make excellent flavor profiles for these creations. That’s why when you make these BLT salads your whole family will have happy tummies. The simple profile of Bacon, Lettuce and Tomato coupled with my Homemade Garlic Croutons, sharp cheddar and a creamy garlic dressing is a win across the board.
BLT Salad
Ingredients
- 1 20oz pkg Thick Cut Peppered Bacon cut into 1inch pieces
- 3 Romaine Hearts chopped
- 10 oz Sharp Cheddar Block Cheese cut into ½inch cubes
- 2 cups Cherry Tomatoes halved
- 2 cups Garlic Croutons see recipe below
For the Creamy Garlic Dressing
- ⅔ cup Mayonanaise
- ½ cup Sour Cream
- 1 tbsp Minced Garlic
- ½ tsp Salt
- ½ tsp Pepper
- ½ cup Fresh Chives finely chopped
- ¼ cup Heavy Cream
- 1 tbsp Lemon Juice
Instructions
- Whisk together dressing ingredients in a mason jar. Secure lid and place in refrigerator until ready to serve (up to 10 days). *Add more heavy cream if you prefer a "looser" dressing
- In a large saute pan over medium high heat, add bacon pieces in a single layer, each laying flat. Cook for 2-3 minutes on each side, flipping each individually to preserve the "chip". Remove to cool on a paper towel covered plate. *Note, cook in batches if you cannot fit them all in the pan flat at the same time.
- In a large mixing bowl, add romaine, cheese, tomatoes, croutons, and ¾ of dressing. Toss to evenly coat and mix.
- Serve with an extra drizzle of dressing, as desired.
TUESDAY
Pork Tacos with Corn Slaw – Taco night does not have to be your play old chicken soft taco supreme (unless of course that’s what you are craving). But once you read over this recipe for Pork Tacos with Corn Slaw, you are likely to switch that craving up real quick. The pork has a great depth of flavor that comes quickly – so this meal is a fast one. The recipe I have included my recipe for Spicy Creamy Corn Slaw as well – which takes these tacos to the level for sure.
Pork Tacos with Corn Slaw
Equipment
Ingredients
- 15 Street Taco sized Flour Tortillas
- 2 lb Ground Pork
- 2 tbsp Taco Seasoning see recipe below
- 1 tbsp Lime Juice
- 1 9oz can Tomato Paste
- 1 cup Vegetable Broth
- 1 Jalapeno sliced
- 1 Spicy Creamy Corn Slaw see recipe below
Instructions
- Prepare corn slaw as directed in recipe below.
- In a frying pan over medium high heat, add ground pork and taco seasoning. Cook and crumble until no longer pink.
- In a small bowl combine broth, lime juice and tomato paste. Pour over ground pork. Reduce heat to medium low and let simmer.
- In grill pan over medium high heat, toast off each tortilla for approximately 90 seconds on each side. Continue until all tortillas are grilled.
- To build a taco, add a portion of ground pork along side a portion of corn slaw. Then top with a few slices of jalapenos. Repeat with remaining tortillas.
Notes
WEDNESDAY
Meatball Couscous Soup – This soup brings together some lovely Moroccan flavors in a delicious broth with scrumptious chicken meatballs. With so many bold flavors packed into this recipe, you do not actually have to do that much work. Meatball Couscous soup is going to be a big hit and makes for a perfect weeknight meal.
Meatball Couscous Soup
Ingredients
- 1 Shallot finely chopped
- 3 Garlic Cloves finely chopped
- 3 tbsp Oil divided
- 1 tbsp Thyme
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Turmeric
- 2 qts Chicken Broth
- 2 qts Water divided
- 2 cups Pearl Couscous
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley chopped
For the Chicken Meatballs
- 2 lb Ground Chicken
- 1 cup Panko
- 2 tsp Tumeric
- 2 tsp Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Thyme
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Nutmeg
Instructions
- In a large pot over medium high heat, add two tablespoons oil, shallots, garlic, thyme, salt, pepper and turmeric. Once sauted, add chicken broth and one quart of water. Reduce heat to medium-low and let simmer for 45 minutes.
- Preheat oven to 400degF.
- Combine meatball ingredients in a bowl. Use a 1-inch scoop to portion out meatballs (shape with your hands as needed). Line out on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
- In a large sauce pan, add 3 cups of water and one tablespoon of oil. Bring to a rolling boil. Add couscous, cover pot and move off of heat. Let sit until meatballs are finished.
- Stir couscous into broth. Add 6-8 meatballs to a bowl and ladle soup over top. Garnish with parsley.
THURSDAY
Chicken & Creamy Garlic Shells – Chicken and pasta is a great combo for a #weeknightdinner. It’s simple to put together and will definitely not put a dent in the family food budget. This recipe for Chicken & Creamy Garlic Shells is really easy to make and can be on the table in 30 minutes (if you remember to marinate the chicken the night before or in the morning before heading out for the day).
Chicken & Creamy Garlic Shells
Equipment
Ingredients
- 1 lb Small Shells
- 2 tbsp Butter
- 2 tbsp Oil
- 3 tsp Garlic Powder divided
- 4 tbsp Flour
- 1 tsp Salt
- 2 cup Broth chicken or vegetable
- 1 cup Heavy Cream
- 2 tbsp Parsley Flakes
For the Chicken
- 6 Chicken Breasts
- 2 cups Chicken Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- ¼ cup Avocado Oil
Instructions
- Add ingredients for the chicken to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
- Start water boiling for the pasta.
- In a stove top grill pan (or frying pan), over medium high heat, add marinated chicken breasts. Cook for 5 minutes on each side. Reduce heat to medium and cover pan. Let cook another 10 minutes (or until thickest part of chicken reaches 165degF internally).
- In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat.
- Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and stir to evenly coat.
- Serve portion of pasta with grilled chicken.
FRIDAY
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.
SATURDAY
Smoked Pineapple Teriyaki Burgeres – Sometimes you just want a classic bacon cheeseburger – and sometimes you want something a little extra, dare I say, a little bit gourmet when it comes to your burger night. By going down the fusion road, you can take the classic flavors of the islands and turn it into a dang tasty burger. The smoky flavors with sweetness of the pineapple and teriyaki sauce, then the zing of the onion all come together for a fantastic burger bite. If you are looking for a new way to celebrate #burgernight – this recipe for Smoked Pineapple Teriyaki Burgers will fit the bill.
Smoked Pineapple Teriyaki Burger
Equipment
- 1 Smoker
Ingredients
- 6 Brioche Buns
- 1 20oz can Pineapple Slices in 100% juice reserve juice
- 1 White Onion cut in full ¼ inch slices
- 1 cup Sprouts alfalfa or broccoli microgreens
- ½ cup Mayonnaisse
- ¼ cup Teriyaki Sauce
- 1 tsp Grated Fresh Ginger
- ½ tsp White Pepper
For the Burger
- 2 lbs Ground Beef
- ½ cup Teriyaki Sauce plus more for glazing
- 1 tbsp Dried Minced Onion
- 1 tsp Grated Fresh Ginger
- 1 cup Breadcrumbs
Instructions
- Start smoker preheating for initial smoke.
- In a bowl, combine burger ingredients, along with pineapple juice from can of pineapple slices. Divide into 6 equal portions and form into 1-inch thick burger patties.
- In a small bowl, combine mayo, ginger, white pepper and teriyaki. Place in refrigerator until ready to build the burgers.
- Increase the temperature of the smoker to 250degF. Place burgers on grate and let cook for 10 minutes on each side.
- Increase heat to 400degF. Add pineapple slices and onion slices to grill.
- Brush each patty with teriyaki and let cook another 5 minutes. Flip each patty and brush each patty with teriyaki. Flip pineapples and onions. Cook another 5 minutes. Remove all from the smoker.
- Add burger buns to grill and let toast for 3 minutes.
- To Build the burger, add teriyaki mayo to bottom bun, top with patty, then onion slice then pineapple slice. Add greens and more teriyaki mayo then top bun.
SUNDAY
Citrus Chipotle Chicken -Solid marinades are perfect for weeknight meals. You put them together in the morning and let the day take the time to build the flavors in the meat! This marinade combines the deliciousness of fresh oranges and the spicy punch of chipotle peppers. Citrus Chipotle Chicken was a total win in my house!.
Citrus Chipotle Chicken
Ingredients
- 8 Chicken Thighs bone-in, skinless
- 2 Large Navel Oranges juiced and zested
- ½ cup Oil
- 1 7 oz can Chipotle Peppers in Adobo Sauce chopped
- 4 Garlic Cloves minced
- ¼ cup Honey
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tbsp Dark Brown Sugar
- 3 Scallions chopped, for garnish
Instructions
- Add all ingredients except scallions to a Ziploc bag. Place in refrigerator to marinate for at least 30 minutes – up to overnight.
- Preheat oven to 425degF
- In large saute pan over medium high heat, add pieces of chicken. Pour marinade into a small saucepan and let simmer on medium-low while chicken is cooking. Cook chicken on each side for 3-4 minutes.
- Transfer chicken to a parchment paper covered baking rack on a baking sheet and place in oven. Baste with simmered marinade 3 or 4 times during 30 minutes of cooking.
- To serve, drizzle with remaining cooked down marinade and sprinkle with scallions.
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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