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
Tuscan Chicken Potatoes – On days that I find myself with a little more time to make dinner, I like to challenge myself by making something a little outside my norm. I do not often cook with sun-dried tomatoes because chunks of tomatoes are not really my thing. But I wanted to get a Tuscan flavor profile into some chicken without making a pasta dish. That’s how I came up with Tuscan Chicken & Potatoes – delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.
Tuscan Chicken & Potatoes
Ingredients
- 6 Chicken Thighs bone-in, skinless
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 2 tbsp Avocado Oil
- 6 Medium Russet Potatoes peeled and diced
- 1 cup Fresh Spinach roughly chopped
For the Sauce
- 2 tbsp Avocado Oil
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 2 cup Chicken Broth
- 1 tsp Italian Seasoning
- 2 cup Heavy Cream
- 2 cup Parmesan Cheese
- 8 oz Sun-dried Tomatoes rough chopped
Instructions
- Prepare all of the ingredients. Preheat oven to 400degF.
- In a large sauce pan over medium high heat, add 2 tablespoons of avocado oil. Sprinkle both sides of chicken with garlic powder, Italian seasoning and paprika. Cook on each side for 3 minutes (just browning them, they will finish in the oven). Remove from pan and keep warm.
- In the same pan add 2 tablespoons of oil and reduce heat to medium. Whisk in flour and cook for 2 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream, garlic powder, and Italian seasoning and cook for 2 minutes. Whisk in parmesan cheese and cook for 2 minutes. Fold in sun-dried tomatoes and remove from heat.
- In a 13×9 baking dish, add potatoes in an even layer. Then sprinkle with spinach. Evenly pour sauce over potatoes. Then place browned chicken on top, spaced evenly. Put in oven and bake for 60 minutes. Let sit for at least 5 minutes before serving.
TUESDAY
Beef & Bean Taco Pizza – Taco night and Pizza Night just got that much better. This delicious homemade pizza recipe doesn’t just have to be for #TacoTuesday OR #PizzaNight because it’s going to be a awesome any night of the week. You are gonna be shocked by how taste this is when you realize how easy it is to make. Beef & Bean Taco Pizza is going to be one of the repeats in your menu planning, for sure.
Beef & Bean Taco Pizza
Ingredients
- 1 lb Ground Beef
- 2 15oz cans Refried Beans
- 4 tbsp Taco Seasoning see recipe below
- 2 Pizza Crusts see recipe below
- 4 cups Cheddar Cheese shredded
- 2 Roma Tomatoes halved and sliced
- ½ White Onion diced
- 1 Jalapeno Pepper seeded and diced
- 1 cup Fresh Cilantro chopped
- 1 tbsp Lime Juice
- 1 tsp Salt
Instructions
- In a large saute pan over medium-high heat, add ground beef and half of taco seasoning. Cook and crumble until you no longer see pink and meat is cooked through.
- In a saucepan over medium heat, add refried beans, one cup of cheddar cheese and remaining taco seasoning. Stir together until cheese is melted.
- Preheat oven to 425degF.
- To build one pizza – spread half of bean mixture on parcooked pizza dough. Sprinkle with half of cooked beef and one cup of cheese. Repeat with second pizza. Place in oven to bake for 12 minutes.
- In a small bowl, combine onion, jalapeno, cilantro, lime juice and salt. Toss to coat and set aside.
- Remove from oven and sprinkle each pizza with half of onion mixture and half of remaining cheese. Last layer up with tomato slices.
WEDNESDAY
Crispy Buffalo Chicken Wraps – Some times dinner just needs to be a wrap. It’s easy to make, easy to eat and easy to clean up from. You can turn lots of different things into a wrap or burrito or roll-up – whatever you prefer to call them. This particular wrap puts lots of veggies into a tortilla with some crunchy crispy chicken and kicks up the heat with the addition of spicy buffalo sauce. These easy to make Crispy Buffalo Chicken Wraps are a great idea for a a weeknight dinner.
Crispy Buffalo Chicken Wraps
Ingredients
- 6 Flour Tortillas extra
- ½ lb Bacon cut into ½-inch pieces
- 1 Large tomato halved and sliced
- 2 cups Romaine Lettuce chopped
- 1 cup Carrot matchsticks
- ½ Red Onion halved and sliced
- 1 cup Blue Cheese crumbled
- 1 cup Ranch Dressing
- 1 cup Buffalo Sauce
For the Chicken
- 2 lbs Chicken Tenderloins
- 2 cups Buttermilk
- 4 cups Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- Cooking Oil to make 1 inch deep in pan
Instructions
- Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
- In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
- Add flour, baking powder, salt, pepper, garlic and paprika to a separate mixing bowl and stir to combine.
- Add enough oil to the bacon grease to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins.
- Once all chicken is cooked and slightly cooled, cut each tenderloin into 3-4 pieces (about 1-inch chunks).
- Start with tortilla on a flat surface. Add lettuce, tomato, carrots, and onions. Drizzle with ranch dressing and blue cheese crumbles. Add bacon and chicken. Drizzle with buffalo sauce. Fold the sides of the tortilla towards the middle then roll up from the bottom. Slice at an angle in the center.
THURSDAY
Baked Penne Parm – Bakes and casseroles are great for weeknight dinners and also wonderful for make ahead meals. You know meals that you need to prep well before they actually get “cooked” for dinner times. I have been making these more and more often. Between my new work schedule and our new camper lifestyle, I have to get a bit more creative with how I prepare meals. This recipe for Baked Penne Parm is a great make right away or make ahead meal that you family is sure to love.
Baked Penne Parm
Equipment
Ingredients
- 2 28oz can Crushed Tomato
- 1 15oz can Tomato Sauce
- 1 tbsp Dried Minced Onion
- 1 tbsp Italian Seasoning see recipe below
- 1 tbsp Minced Garlic
- 2 cups Beef Broth
- 1 tsp Salt
- 1 tsp Paprika
- 1 tbsp Honey
- 1 tbsp Worcestershire Sauce
- 1 lb Italian Sausage Links cut into ½inch slices
- 1 lb Penne Pasta
- 2 cup Parmesan Cheese shredded, divided
- 1 cup Bread Crumbs
- 1 tsp Garlic Powder
- 1 tsp Parsley
Instructions
- In a 13×9 baking dish, add tomatoes, dried onions, garlic, Italian seasoning, Worcestershire sauce, salt, paprika, beef broth. Stir to combine.
- Add pasta, cut sausage and 1½ cup of parmesan cheese. Stir to evenly coat. Cover tightly with foil.
- If planning to use this for a "Make Ahead" meal, you can place it in the refrigerator at this to bake within 48 hours. If freezing, wrap securely with plastic wrap instead of foil and place in the freezer.
- In a small bowl, combine ½ cup parmesan cheese with garlic powder, bread crumbs and parsley. Set aside.
- Place in oven to bake for 45 minutes. Remove foil, sprinkle with bread crumb mixture and bake another 15 minutes. Let rest 5 minutes before serving.
FRIDAY
Curried Potsticker Soup – I love to play with flavors, as you know if you follow along with my food travels. Lately I have been trying different things with soups. Trying to bring lots of flavor and depth to the broth is so fun. This latest creation is pulling the flavors of curry, lemongrass, ginger and coconut milk into a potsticker based soup. Curried Potsticker Soup has a delicious aroma and depth of flavor that will knock your socks off – perfect for a cold winter day.
Curried Potsticker Soup
Equipment
Ingredients
- 2 tbsp Oil
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 tbsp Lemongrass minced
- 1 tbsp Ginger minced
- 2 Large Sweet Potatoes peeled and diced into ½inch chunks
- 2 qts Broth chicken, vegetable or beef
- 2 14oz cans Unsweetened Coconut Milk
- 4 oz Red Curry Paste
- 1 Lemon zest and juice
- 2 24oz bag Potstickers chicken, pork, or vegetable
- 2 cups Fresh Spinach roughly chopped
- ½ cup Cilantro chopped
Instructions
- In a large stock pot over medium-high heat, add oil, onion, garlic and sweet potatoes. Let cook for 5 minutes, stirring occasionally, to get slightly tender.
- Add in lemongrass, ginger, broth, coconut milk and curry paste. Stir to combine. Reduce heat to medium and cover with lid. Let cook for 45 minutes.
- Using an immersion blender, blitz soup until potatoes are pureed. Add lemon zest and juice, potstickers and spinach. Recover with lid and cook for 10 minutes more.
- Serve in a shallow bowl with 5-6 potstickers and sprinkle of cilantro.
SATURDAY
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.
SUNDAY
KBBQ Chicken Rice Bowls – Rice bowls are one of those staples of weeknight meals. You can make a large variety of cuisines just starting with a simple bowl of rice. It can be the types of proteins you put on top, the types of veggies, the sauces or even the way you season the rice. For this rice bowl I have put together a sauce with a Korean BBQ twist that is used to both marinate and glaze the chicken. KBBQ Chicken Rice Bowls are going to be a real hit on your dinner table.
KBBQ Chicken Rice Bowls
Ingredients
- 3 cups Long Grain Rice
- 1 tbsp Rice Vinegar
- 1 tsp Salt
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 cups Broccoli Cuts
- 1 cup Carrot matchsticks
- 1 White Onion cut in strips
- 6 Chicken Breast
- 1 tbsp Sesame Seeds
For the KBBQ Sauce
- 1½ cups Soy Sauce
- ¾ cup Brown Sugar
- ⅓ cup Rice Vinegar
- 2 tbsp Sesame Oil
- 2 tbsp Gochujang
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Honey
- 1 tbsp Sesame Seed
Instructions
- Combine sauce ingredients. Add half of the sauce to a zippered gallon bag along with chicken. Let marinate for at least 4 hours (up to overnight). Cover the remaining sauce and keep in refrigerator until ready to prepare the rest of the meal.
- In a pot over medium heat, add rice, water, vinegar, salt, ginger and garlic. Cover and cook for 20 minutes. Remove from heat but do not remove the lid.
- Remove chicken from zippered bag. Pour remaining sauce into a small saucepan over medium-low heat. Add the additional sauce from earlier. Allow to simmer while preparing the rest of the meal.
- Add chicken breast to a grill pan over medium high heat. Cook for 7 minutes then baste with sauce and flip. Baste again with sauce and let cook for another 7 minutes. Check with meat thermometer and remove from heat once it has reached 165degF.
- Add the broccoli, carrots and white onions to the same pan, along with half a cup of sauce. Saute until fork tender.
- Add a portion of rice to the bottom of a shallow bowl. Then add a portion of the mixed veggies. Slice each chicken breast into strips and add to rice. Spoon more KBBQ sauce over the top and then sprinkle with sesame seeds.
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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This is going to come in handy. I really appreciate you sharing your menu.