Another week means another week of dinner plans need to be made. While it can sometimes be a daunting task, once you have established it as a habit, it becomes something to look forward to. You will find yourself coming up with ideas throughout the week and thinking ahead to how you can utilize ingredients in different ways. While I would be thrilled to find out that you are using all seven recipes shared here, if you only use a couple to fill in your own dinner plans, that would be great too. When it comes to menu planning, I do have a little secret. I have a handful of recipes that I ALWAYS have the ingredients to hand to make. This is basic spaghetti, homemade pepperoni pizza, chicken & rice and Ham & Grilled Cheese. You should have a collection of things that your family will always eat, and are easy to make.
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
Spaghetti & Meatball Soup – I didn’t think you could make the classic comfort food of Spaghetti & Meatballs even more homestyle – but turns out you can! Spaghetti & Meatball Soup is like a warm hug in a bowl of hearty goodness. The mini meatballs are the perfect addition to this tomato broth, along with some bell peppers and pasta. So if you are looking for an extra comforting, feels like home meal, this is the one for you.
Spaghetti & Meatball Soup
Ingredients
- 2 tbsp Oil
- ½ White Onion diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 tbsp Minced Garlic
- 2 tsp Oregano
- 2 tsp Basil
- 1 tsp Salt
- 1 tsp Pepper
- 1½ qt Beef Broth
- 3 15oz can Tomato Sauce
- 2 tbsp Honey
- 1 lb Spaghetti broken into fourths
For the Meatballs
- 1½ lb Ground Beef
- ½ cup Bread crumbs
- ½ cup Parmesan Cheese grated
- 1 tbsp Minced Garlic
- 1 tsp Red Pepper Flakes
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
Instructions
- Preheat oven to 375degF.
- In a large stock pot over medium high heat, add oil, onions and garlic. Sauté for 3 minutes then add bell peppers, basil, oregano, salt and pepper. Saute another 3 minutes.
- Reduce heat to medium low and add beef broth and tomato sauce. Let simmer while meatballs cook.
- Start water boiling for the pasta. Salt as desired.
- In a bowl, combine meatball ingredients. Using a 1inch scoop, portion out the meat mixture. Roll each into a round ball between the palms of your hands. Line them out on a baking rack over a parchment paper covered baking sheet. Place in over to bake for 20 minutes. Remove from oven and immediately add to soup.
- Add broken pasta to boiling water and cook to desired doneness. Drain in colander.
- To serve, add portion of pasta to bottom of a shallow pasta bowl. Then ladle soup mixture over top of pasta. (Approximately 8 meatballs per bowl).
TUESDAY
Crispy Korean Beef Tacos – If you have been here for a while, you know that I’m celebrating #TacoTuesday basically every week. And you know that my tacos are not always traditional. This goes around. I’m making some Korean bulgogi inspired tacos with these Crispy Korean Beef Tacos. The marinated them fried beef strips have so much flavor and meld so well with the veggies and homemade spicy mayo.
Crispy Korean Beef Tacos
Ingredients
- 16 Flour Tortillas fajita sized
- 1 Jalapeno sliced
- ¼ cup Cilnatro rough chopped
- 2 cups Tri-Color Coleslaw mix
- ¼ Medium Red Onion thinly sliced
- 1 cup Cornstarch
- Oil for frying
For the Beef
- 1 lb Rib Steak thinly sliced
- ½ cup Soy Sauce
- ¼ cup Rice Vinegar
- ¼ cup Sesame Oil
- 1 tbsp Grated Fresh Ginger
- ½ cup Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp White Pepper
For the Spicy Mayo
- ½ cup Mayonnasie
- ¼ cup Honey
- ¼ cup Sriracha
- ¼ cup Rice Vinegar
Instructions
- Combine ingredients for steak marinade into gallon sized zippered bag. Add sliced steak. NOTE: If you slice the steak when it's slightly frozen, you can get thinner and more uniform strips. Let marinate in refrigerator for at least 4 hours (up to overnight).
- Combine ingredients for spicy mayo. Transfer to squeeze bottle if desired.
- Add enough oil for ½ inch depth in a saute or frying pan. Heat to 350degF.
- Add cornstarch to zippered bag with marinating steak. Smoosh around evenly coat and combine. Once oil is hot, start adding individual strips to oil in batches and fry for 45-60 seconds on each side. Remove to wire rack over paper towel covered pan. Repeat until all steak is fried.
- In another frying pan over medium high heat, toast up each side of each tortilla for about 45 seconds.
- Build the taco by add portion of coleslaw mix and red onions to toasted tortilla. Next put 4-5 strips of crispy beef. Drizzle with spicy mayo and garnish with cilantro and jalapenos.
WEDNESDAY
Buffalo Chicken Mac & Cheese– My family loves my homemade Mac and cheese, so sometimes I try to make a while meal out of it. This time, I added in some roasted chicken and Buffalo hot sauce to kick things up a notch. What’s best about this recipe is how easy it is to put together on a weeknight. Buffalo Chicken Mac & Cheese needs to be on your next week’s menu plan
Buffalo Chicken Mac & Cheese
Ingredients
- 1½ lb Elbow Pasta
- 6 Chicken Thighs bone-in, skin-off
- 2 tbsp Ranch Seasoning see recipe below
- 1 tbsp Oil
- 3 stalks Green Onion chopped
For the Cheese Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Flour
- 2 cups Milk
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Ground Mustard
- 1 cup Heavy Cream
- 3 cups Sharp Cheddar Cheese shredded
- 1 tbsp Ranch Seasoning
- ½ cup Buffalo Hot Sauce plus more for garnish
Instructions
- Preheat oven to 400degF.
- Add chicken thighs to a bowl and drizzle with oil. Toss to coat then sprinkle with ranch seasoning. Toss again. Line out on a baking rack over a parchment paper covered baking sheet. Add to oven and roast for 40 minutes.
- Start water boiling for the pasta.
- 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 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 remaining seasonings and cook another two minutes. Add in hot sauce then whisk in heavy cream and cook another two minutes. Then add in cheese, a handful at a time, whisking until it's melted in.
- Remove chicken from oven. Remove meat from bones and then chop chicken.
- Add cheese sauce to pasta and stir to thoroughly combine. Then add chopped chicken and stir again.
- Add portion of mac & cheese to serving bowl. Drizzle with hot sauce (if desired). Top with green onions.
Notes
THURSDAY
Ham & Potatoes au Gratin – Whether you are looking for a recipe to use up holiday ham or just a simple casserole for a weeknight dinner, you have come to the right blog post. This casserole is super easy to put together but packed with flavor. Ham & Potatoes au Gratin combines a simple cheese sauce with golden potatoes, and ham chunks for a great casserole.
Ham & Potatoes au Gratin
Ingredients
- 8 Medium Golden Potatoes peeled and thin sliced
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 3 cup Cheddar Cheese shredded, divided
- 1½ cup Mozzarella Cheese shredded, divided
- 2 tbsp Dried Minced Onion
- 1 tsp Parsley Flakes
- ¾ lb Ham thick sliced and rough chopped
Instructions
- Prepare all of the ingredients. Preheat oven to 350degF.
- In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 3 minutes then whisk in chicken broth. Cook for 2 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in 2 cup of cheddar, and 1 cup of mozzarella. Once fully melted in, whisk in dried onion. Then stir in ⅔ of the chopped ham.
- In a 13×9 baking dish (or 2 8×8 baking dishes), pour ⅓ of the cheese sauce into bottom. Add half of the sliced potatoes in a even layer. Pour ⅓ of the cheese sauce over the potatoes. Add second half of potatoes in a even layer. Pour remaining cheese sauce.
- Sprinkle with remaining cheeses and ham. Sprinkle with parsley flakes. Place in oven and bake for 60 minutes. Let rest at least 5 minutes before serving.
FRIDAY
Spicy Chicken Sandwiches – Sometimes you just a need a big ol’ chicken sandwich for dinner (or lunch). I like to layer a crispy fried chicken breast with some fresh veggies on toasted bun. This particular chicken sandwich has got a real kick from both the spicy chicken breast and the homemade spicy mayo. This recipe for some Spicy Chicken Sandwiches is sure going to add a little fun to your weekly menu plan.
Spicy Chicken Sandwiches
Ingredients
- 6 Hoagie Rolls
- 2 Large Tomatoes sliced
- 1 pkg Tri-color Cole slaw mix discard dressing, if included
- ½ cup Bread & Butter Pickle Juice
- 1 cup Bread & Butter Pickle Chips
- 1 cup Spicy Mayo see recipe below
For the Chicken
- 6 Chicken Breasts
- 3 cups Flour
- ¼ cup Cornstarch
- 2 tbsp Chili Powder
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 3 Large Eggs beaten
- 2 tsp Salt
- 2 tsp Pepper
- Oil for frying
Instructions
- Set up a dredging station – Tray 1: one cup of flour, half a teaspoon of chili powder, one teaspoon salt and one teaspoon pepper. Tray 2: eggs, one teaspoon salt and one teaspoon pepper. Tray 3: remaining flour, chili powder, garlic powder, paprika, and onion powder. Coat each piece of chicken (tray 1, then 2, then 3).
- Preheat oven to 400degF.
- In a large frying pan over medium high heat, add enough oil to be half an inch deep. Fry each chicken breast for 3 minutes on each side. Place on baking rack over a parchment paper covered baking sheet. Once all pieces are fried and on the rack, place in oven to bake for 20 minutes.
- On a separate baking sheet, split each hoagie roll and layout face up. Place in oven for last 5 minutes of chicken baking. (You can spray with oil or melted butter if you want extra crispiness).
- In a small bowl, combine coleslaw mix with pickle juice.
- Spread each side of the roll with spicy mayo, top with chicken, tomato, coleslaw mix, and pickles.
Homemade Spicy Mayo
Ingredients
- ¾ cup Mayonnaise
- ¼ cup Sweet Chili Garlic Sauce
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Cayenne Pepper
Instructions
- Combine ingredients in a sealable container. Use right away or store (sealed) in the refrigerator for up to 2 weeks.
SATURDAY
Cheesesteak Burritos – If you’ve been around the blog for a bit, you know how much I love to turn any classic flavor profile into a burrito – or taco or burger or sandwich for that matter. There are so many quintessential flavor combos that work no matter what. I already turned the Philly Cheesesteak into a Pasta and then a Lasagna and now I’m turning it into a burrito. My recipe for Philly Cheesesteak Burritos is going to blow your mind.
Cheesesteak Burritos
Ingredients
- 6 Extra Large Tortillas
- 1 Green Bell Pepper cut in strips
- 1 Red Bell Pepper cut in strips
- 1 White Onion cut into strips
- 1 tbsp Minced Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil
- 18 slices Provolone Cheese
- Cooking Spray
For the Steak
- 1½ lb Sirloin Steak cut into thin strips
- ¼ cup Bourbon
- ¼ cup Oil
- ¼ cup Worcestershire Sauce
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
For the Horseradish Mayo
- ⅔ cup Mayonaisse
- 1 tbsp Creamy Horseradish
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
Instructions
- Combine ingredients for marinade in a gallon zipper bag. Add in sliced meat. Seal bag and place in refrigerator for at least 4 hours (8 is better). NOTE: If you cut the steak when it is still partially frozen, you can get much thinner pieces.
- In a small bowl, combine mayo ingredients thoroughly. Cover and place in refrigerator until ready to build burritos.
- In a medium bowl, combine peppers, onion, garlic, oil, salt and pepper. Toss to evenly coat.
- In an large saute pan over medium high heat, add steak strips. Cook for about 8 minutes (or until desired doneness), while stirring occasionally. Remove from pan and set aside.
- Add vegetable mixture to same pan and saute for 5-10 minutes and remove from pan.
- Place tortilla on flat surface. Add 3 slices of provolone to the center. Spread with horseradish mayo. Then add a portion of steak followed by a portion of vegetables. Fold the sides of the tortilla into the middle then roll the tortilla from the bottom up. Repeat with remaining tortillas. Spray each with cooking spray.
- Heat grill pan to medium-high. Once hot, grill each tortilla (starting on the seam side), for roughly 3 minutes on each side. Let rest for a few minutes before cutting in half to serve.
SUNDAY
BBQ Pork Meatloaf – When you are looking for some Sunday Supper recipes, meatloaf almost always lands near the top of the list of ideas. And while a classic ground beef meatloaf is always good – I wanted to try something a little different. That is how I came up with this BBQ Pork Meatloaf recipes. It has such a great flavor and goes perfectly with some smashed potatoes and garlic roasted green beans!.
BBQ Pork Meatloaf
Equipment
Ingredients
- 3 lb Ground Pork
- 1 cup Fried Onions crushed
- 1 Egg beaten
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1½ cup BBQ Sauce divided
Instructions
- Preheat oven to 375degF,
- In a mixing bowl, add pork, seasonings, egg, crushed fried onions and ½ cup of BBQ Sauce. Use hands to thoroughly combine.
- Press meat mixture into 9×9 glass baking dish. Spread remaining BBQ sauce evenly over the top. Cover with foil and place in oven for 50 minutes.
- In the last 10 minutes of bake time, remove the foil. Once times up, remove from oven and let rest for 10 minutes before cutting up and 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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