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
Food Portion Scoops – these are so super handy to make sure you are getting all of the portions you should be. This is key for the burgers and the meatballs as well as great for the sliders.
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
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.
TUESDAY
Beef Enchilada Soup – Soup is a must for homemade on a weeknight cooking. Soup can bring so much flavor in a short amount of time. I love to play with all sorts of classic dishes and flavors and turn them into flavor packed soup. And that’s exactly what I did with this Beef Enchilada Soup. A silky soup loaded with corn, tomato, jalapeno, black beans and delicious cheesy meatballs.
Beef Enchilada Soup
Ingredients
- 3 tbsp Oil
- ½ White Onion fine diced
- 1 tbsp Minced Garlic
- 2 tbsp Cornstarch
- 1½ qt Beef Broth
- 2 tbsp Taco Seasoning see recipe below
- 1 15oz can Black Beans drained
- 1 15oz can Corn drained
- 1 15oz can Diced Tomato
- 1 4oz can Diced Jalapeño
- 3 stalks Green Onion chopped
For the Cheesy Meatballs
- 1½ lb Ground Beef
- 2 tbsp Taco Seasoning see recipe below
- ½ cup Plain Breadcrumbs
- 1 cup Cheddar Cheese shredded
Instructions
- In a large stock pot over medium high heat, add onion. Once hot add onion and garlic. Saute for 5 minutes then add corn starch and cook another 3 minutes. Slowly stir in beef broth, stirring constantly. Once all broth is added, stir in seasoning mix. Reduce heat to medium.
- Preheat oven to 400degF.
- In a mixing bowl, add meatball ingredients, and thoroughly combine. For into 1-inch balls and line out on a baking rack over a parchment paper covered baking sheet. Bake for 15minutes.
- Add corn, black beans, tomatoes, and jalapenos to the stock pot. Stir to combine and reduce heat to medium low to simmer until meatballs are done.
- Serve 6-8 meatballs to each bowl. Ladle soup over top. Garnish with green onions.
Notes
WEDNESDAY
Cheesy Kielbasa Broccoli Rice– If you are looking for another great #weeknightmeal that comes in the form of a #onepotdinner then you can stop scrolling! This cheesy rice recipe has all you want from an easy family dinner – with cheese, kielbasa, broccoli, and rice all rolled into one. Cheesy Kielbasa Broccoli Rice is so simple to make and so loaded with flavor that you are going to want to make it again and again.
Cheesy Kielbasa Broccoli Rice
Ingredients
- 2 lb Kielbasa thin sliced on the bias
- 3 tbsp Oil
- 1 tbsp Minced Garlic
- ½ Yellow Onion fine diced
- 1 Red Bell Pepper diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 2 cups Long Grain Rice
- 1½ qt Broth chicken, beef or vegetable
- 2 cups Broccoli Florets chopped
- 2 cups Cheddar Cheese shredded
Instructions
- In a large saute pan over medium-heat, add sliced kielbasa. Saute for about 4 minutes, until you start to see a little bit of browning. Remove from heat and set aside.
- In the same pan add oil, garlic, and onion. Saute for 3 minutes then add red bell pepper, salt and pepper. Saute another 2 minutes then add the rice. Toast utnil all grains are white and starting to brown. Add broth and parsely, then bring just to a bubble.
- Reduce heat to medium and lay broccoli on top of rice (do not stir in). Cover pan and let cook for 25 minutes.
- Remove lid, add cheese and kielbasa and stir everything together. Return lid and cook another 5 minutes.
THURSDAY
Classic Orange Chicken – Adding to my ever growing list of Chinese takeaway at home recipes, this recipe is a classic! This time around, I am tackling the crispy chicken coated in a delicious orange sauce with an Asian flair and little kick. Classic Orange chicken is a staple on almost any American Chinese food menu and going to be one you will want on your meal rotation for sure!
Classic Orange Chicken
Ingredients
- Oil for frying
- 2 stalks Green Onion chopped
- 1 tbsp Toasted Sesame Seeds
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 Asian Orange Sauce
- 1½ cup Orange Juice
- ¼ cup Soy Sauce
- ¼ cup Honey
- ¼ cup Rice Vinegar
- 1 Zest of Large Navel Orange
- 2 tbsp Corn Starch
- 1 tbsp Grated Ginger
- 1 tsp Garlic Powder
- 1 tsp Red Pepper Flakes
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 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 in cooked.
- On a large serving dish, pile crispy chicken, then pour orange sauce over top. Sprinkle with green onions and sesame seeds. Serve with rice or noodles.
FRIDAY
Homemade Clam Chowder – Soups are a favorite in my home, especially creamy soups. Clam Chowder is one of those soups that people either love or hate. Sometimes, it can be overpowering with the “fishy” flavors but this recipe gives the right amount of creamy base, smoky bacon, and silky potato to balance out the flavor of the clams. Homemade Clam Chowder is a belly warming, soul soothing soup that’s totally doable on a weeknight.
Homemade Clam Chowder
Ingredients
- ½ lb Bacon cut into ½inch pieces
- 4 tbsp Butter
- 4 tbsp Flour
- 1 Medium Yellow Onion minced
- 1 tbsp Minced Garlic
- 1 cup Carrot minced
- 1 cup Celery minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Thyme
- 1 tsp Sage
- ½ tsp Paprika
- 2 qt Broth chicken or vegetable
- 2 cup Golden Potatoes peeled and diced (1in cubes)
- 1 cup Heavy Cream
- 2 tbsp Cornstarch
- 4 6.5oz cans Chopped Clams (in clam juice) DO NOT USE CLAMS IN OIL
Instructions
- In your largest stock pot over medium high heat, cook bacon until crispy. Remove to a paper towel covered plate. Leave all grease in pot.
- Add butter. Once melted add onion, garlic, carrots, celery, salt, pepper, thyme, sage, and paprika. Saute for 5 minutes, then reduce heat to medium. Add flour and stir to combine. Let cook another 3 minutes.
- Add broth and potatoes. Allow to boil and cook for 25 minutes. Potatoes should be soft but not mushy.
- Remove a third of the soup to a mixing bowl and blitz with an immersion blender. (or use a blender, just use caution when blending hot items). Once mostly smooth, add corn starch and heavy cream. Blend until fully incorporated. Return to pot. Stir to combine.
- Add clams, with all of their juices, along with cooked bacon and stir to combine. Let cook and thicken another 15 minutes. Serve in a bread bowl or other soup bowl. Garnish with parsley, if desired.
SATURDAY
Easy Chicken Shawarma -A traditional Chicken shawarma is made by stacking marinated chicken on a vertical spit or rotisserie and slow cooking it while turns near a heat source. Not many home cooks and kitchens have the means to make it the traditional way, but that doesn’t mean that doesn’t mean you can’t enjoy the same flavors of this classic Mediterranean street food. This home cook version of Easy Chicken Shawarma is going to be a burst of flavor that will make a a fantastic weeknight meal.
Easy Chicken Shawarma
Ingredients
- 12 Pita Breads
- 2 Roma Tomatoes diced
- 1 cup Tzatziki Sauce see recipe below
- ½ cup Feta Cheese Crumbles
- 1 English Cucumber seeded and diced
- ½ Red Onion diced
- 2 Romaine Hearts chopped
For the Chicken
- 2 lb Chicken Tenders
- 3 tbsp Oil
- 1½ tsp Ground Coriander
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Cayenne Pepper
Instructions
- In a gallon zippered bag, add chicken and oil. Combine seasonings for chicken and then add to bag. Zip up bag and smoosh around chicken until all evenly coated with seasoning.
- If making tzatziki fresh from recipe below, put that together and then place in refrigerator until ready to build.
- Preheat oven to 400degF.
- In large saute pan over medium high heat, add seasoned chicken. Saute and flip for around 20 minutes, to ensure all pieces are cooked through.
- Line pitas out on a baking sheet and place in oven for 5-7 minutes, until warmed
- To build a pita, start with warmed pita and layer on lettuce, tomato, onion and cucumber. Add on 4-5 strips of chicken then top with tzatziki and sprinkle with feta cheese.
SUNDAY
Roasted Poblano Chicken Enchiladas – Enchiladas are such a perfect #weeknightmeal because you can get a nice composed dish without needing a lot of sides or extras. The deep flavors you get from roasting the chicken and the poblano peppers make for such a lovely bite. I hope you will thoroughly enjoy this recipe for Roasted Poblano Chicken Enchiladas.
Roasted Poblano Chicken Enchiladas
Ingredients
- 2 lb Chicken Thighs bone-in
- 4 Whole Poblano Pepper
- 4 cups Monterey Jack Cheese shredded
- 16 8-inch Tortillas
- 1 Yellow onion rough diced
- 1 tbsp Garlic minced
- 3 tbsp Oil
- ½ cup Cojita Cheese crumbled (for garnish)
- ½ cup Chopped Cilantro for garnish
- 2 cups Chicken Broth
- 1 tbsp Lime Juice
- 1 cup Heavy Cream
- Cooking Spray
Seasoning mix
- 1 tbsp Ground Coriander
- ½ tbsp Onion Powder
- ½ tbsp Garlic Powder
- ½ tbsp Oregano
- ½ tbsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Combine seasoning mix.
- Preheat oven to 400 degF.
- Line a baking sheet with parchment paper and add a cooking rack.
- Spray poblano peppers with cooking spray and place on one half of baking tray.
- Seasoning chicken with half of seasoning mixture (coating on sides). Place on other half of baking tray. Place in oven to bake for 40 minutes.
- Let cool before removing chicken from bones and shredding. Remove stems and seeds from peppers and roughly chop.
- In a sauce pan, over medium high heat, add oil, onions, garlic and roasted peppers. Saute a few minutes then add chicken broth, lime juice and remainder of seasoning mixture. Bring just to a bubble then reduce heat to medium low. Simmer another 5 minutes. Transfer to mixing bowl and blitz until smooth with immersion blender. Return to pan and add heavy cream and let simmer another 5 minutes.
- Add roughly a cup of sauce in the bottom of the 13×9 baking dish. Fill each tortilla with a portion of shredded chicken and cheese. Roll up and line out in baking dish. Reserve once cup of sauce and pour remainder over rolled tortillas. Sprinkle with remaining cheese. Place in oven for 20 minutes.
- Remove from oven and pour remaining sauce over center of enchiladas. Sprinkle with cojita and cilantro. Let rest 5 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
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!