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.

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Tuscan Chicken & Potatoes

Delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.

Course Main Course

Cuisine American, Italian

Keyword casseroles, Chicken, potatoes, spinach, sun-dried tomatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

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

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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

Grilled Chicken Tacos w/ Beans & Corn Salsa – Grilled Chicken is a classic topping for tacos. So to make them a little bit more interesting lets add in some homemade corn salsa and a fun bean topping that you are going to love. By mixing black beans and pinto beans you get a great texture and punch of protein. The marinade for the chicken makes it tender and juicy – for an epic taco. Grilled Chicken Taco w/ Beans & Corn Salsa definitely need to be on your next plan for #TacoTuesday.

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Grilled Chicken Taco w/ Beans & Corn Salsa

A classic weeknight #chickentaco with flavorful marinated chicken, corn salsa and cheesy beans.

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword black beans, cheesy beans, chicken tacos, corn salsa, easy tacos, flour tortillas, marinated chicken, pinto beans, red onion, soft tacos, sour cream, tacos

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 4 hours hours

Servings 6

Ingredients

• 15 Flour Tortillas fajita-sized
• 8 oz Sour Cream
• 1 15oz can Black Beans
• 1 15oz can Pinto Beans
• 1 cup Milk
• 1 tbsp Taco Seasoning see recipe below
• 1 cup Cheddar Cheese shredded

For the Chicken

• 6 Large Chicken Breasts
• 1 cup Chicken Broth
• ¼ cup Lime Juice
• ¼ cup Oil
• 2 tbsp Taco Seasoning see recipe below

For the Corn Salsa

• 1 15oz can Sweet Yellow or White Corn drained
• ½ Red Onion finely diced
• ½ Jalapeno finely diced
• ½ bunch Cilantro chopped
• 1 tbsp Lime Juice
• 1 tsp Salt

Get Recipe Ingredients

Instructions

• Add all of the chicken marinade ingredients into a gallon sized zippered bag. Smush around to make sure the chicken is thoroughly coated. Squeeze all air out of bag and seal. Place in refrigerator for at least 1 hour (4 hours is better) up to overnight.
• Combine corn salsa ingredients in a bowl and thoroughly mix. Cover and place in refrigerator until ready to used.
• In a sauce pan over medium high heat, add beans, taco seasoning, milk and cheese. Stir to combine. Once it starts to bubble, reduce heat to medium and continue to stir and slightly mash the beans together.
• In a grill pan over medium high heat, add chicken breasts. Cook for 7 minutes on each side. Confirm internal temperature has reached 165degF and remove to cutting board. Let rest while you build taco, before slicing.
• In the grill pan pan over medium high heat, lightly toast each tortillas (about one minute on each side).
• Smear half of tortilla with sour cream and the other half with the bean mixture. Top with a portion of grilled chicken slices. And then spoon corn salsa over the top. Repeat with remaining tacos.

Notes

WEDNESDAY

Roasted Butternut Squash Pasta – If you haven’t enjoyed the flavors of roasted butternut squash then you really must give this recipe a try. The squash a deep nutty, slightly sweet, flavor similar to pumpkin but not quite as strong. It is also a very heart-healthy veggie, loaded with potassium and fiber. Roasted Butternut Squash Pasta is loaded with creamy butternut sauce and crispy bacon. It is a perfect pasta a night meal.

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Roasted Butternut Squash Pasta

Roasted butternut squash made into a creamy sauce with bacon served over pasta

Course Dinner

Cuisine American, Italian

Keyword bacon, butternut squash, Garlic, heavy cream, Parmesan, parmesan cheese, Pasta, pasta dishes, roasted butternut squash, roasted garlic

Prep Time 2 hours hours 33 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Servings 6

Ingredients

• 2 Large Butternut Squash halved and seeded
• 6 Whole Garlic Cloves
• ¼ cup Oil
• 1 tsp Salt
• 1 tsp Pepper
• 1 lb Bacon cut into ½-inch piece
• 1 Yellow Onion diced
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 1 cup Parmesan Cheese shredded, plus more for garnish
• 1 tsp Oregano
• 1 tsp Basil
• 1 tsp Red Pepper Flakes
• 1½ lb Long Pasta linguini, fettuccini, spaghetti

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Instructions

• Preheat oven to 300degF.
• Line halved butternut squash out on parchment paper covered baking sheet. Drizzle evenly with oil. Place a whole garlic clove in whole of each squash. Sprinkle with salt and pepper. Place in oven and let roast for 3 hours (or until fork tender)
• Remove from oven and let cool while cooking bacon.
• Start water boiling for pasta.
• In a large sauce pan over medium high heat, add bacon and onions. Cook until crispy. Remove half of bacon mixture from pan, reserve bacon grease in pan.
• Remove squash from skin and transfer to large mixing bowl. Add cream, oregano, basil, and red pepper flake. Carefully blitz with immersion blender until smooth (food processer or blender will work too).
• Add squash mixture to pan with bacon. Add broth and parmesan cheese. Stir to combine. Reduce heat to medium low and let simmer while pasta cooks.
• Add pasta to boiling water. Cook as directed on package. Drain in colander and return to pot away from heat. Add sauce to pasta and toss to coat.
• Serve with a portion of bacon and sprinkle of parmesan cheese, if desired.

THURSDAY

Hamburger Steaks w/ Mushroom Bacon Gravy – Comfort food is definitely my comfort zone, and this recipes falls right into it! I have three words for you – Mushroom….Bacon….Gravy! How can anything go wrong with that delicious collection of words? Hamburger Steaks w/ Mushroom Bacon Gravy is a stick to your ribs, hometown hearty meal that is going to wrap the whole family in a warm hug!

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Hamburger Steaks w/ Mushroom Bacon Gravy

Classic comfort food with a modern twist, this mushroom bacon gravy over a ground beef steak and mashed taters, is sure to make your family happy.

Course Main Course

Cuisine American

Keyword bacon, ground beef, ground beef recipes, mashed potatoes, mushroom gravy, mushrooms, potato

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Ingredients

For the Potatoes

• 3 lb Russet Potatoes peeled
• 4 tbsp Butter
• 1 cup Milk
• 1 tsp Salt
• 1 tsp Black Pepper

For the Hamburger Steaks

• 3 lb Ground Beef
• 1 cup Pork Rinds crushed
• ¼ cup Worcestershire Sauce
• 3 Garlic Cloves minced
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Parsley

For the Mushroom Bacon Gravy

• 6 slices Bacon cut into ¼inch bits
• 1 Small Yellow Onion minced
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Parsley
• 4 tbsp Butter
• 4 tbsp Corn Starch
• 1 qt Beef Broth
• 2 cups White Mushrooms rough chopped
• ¼ cup Worcestershire Sauce

Get Recipe Ingredients

Instructions

• Start water boiling for potatoes. Preheat oven to 400degF.
• Add potatoes to boiling water.
• In a mixing bowl, combine hamburger steak ingredients. On a large parchment paper covered baking sheet, press meat mixture out to even layer (about ¾inch thick). Place in oven and bake for 30 minutes.
• In a large saute pan over medium-high heat, add bacon, onions, salt pepper and parsley. Cook until bacon is crisp, then add butter. Once melted add corn starch and let cook another 3 minutes. Next whisk in beef broth. Reduce heat to medium-low, add mushrooms and Worcestershire. Cover and let simmer until ready to serve, stir occasionally.
• Carefully remove hamburger steaks from oven and drain off excess grease. Cut into 6 equal squares.
• Once the potatoes are fork tender, gently drain in colander. Add to clean bowl with remaining potato ingredients. Mix and mash to desired level of mashed.
• Add a portion of potatoes to the plate. Place a square of hamburger steak on top and then ladle on gravy.

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.

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Curried Potsticker Soup

All of your favorite Thai flavors of lemongrass and ginger in a belly warming soup.

Course Dinner, Main Course, Soup

Cuisine Asian, thai

Keyword chicken broth, chicken noodle soup, coconut milk, curry paste, ginger, lemon, lemongrass, pork, potstickers, soup recipe, soup recipes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6

Equipment

• Immersion Blender

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

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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.

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Chorizo Beans & Rice

A flavorful and protein packed #onepotdinner loaded with black beans, tomatoes, chorizo and rice, perfect for a weeknight.

Course Dinner, Main Course

Cuisine American

Keyword beans and rice, black beans, chorizo, chorizo sausage, one pan dinner, one pot meal, rice, rice and beans, tomato

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Equipment

• 1 12-inch Everyday Pan with Lid

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)

Get Recipe Ingredients

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

Roasted Chicken Salad Sandwiches – Ok while this recipe may seem a bit involved it really can be done with ease. The garlic dill roast chicken can be made several hours in advance (during the lunch hours or even the day before), And the dressing may have a several components, you probably have all of it to hand. Let me tell you – when you bit into these Roasted Chicken Salad Sandwiches you are going to be so grateful for the extra work.Comfort food is a staple in my house. Some people have a more stringent definition of what comfort food is – but for me, it’s any food that makes you feel like you are home. Basically any types of food that you can taste the love in. This Meatball Mac & Cheese is exactly that.

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Roasted Chicken Salad Sandwiches

A garlic dill roasted chicken added with bacon, cucumber and red onion to a delicious chive dill dressing and served on a pretzel bun.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword bacon, chicken salad, chicken salad recipes, chicken salad sandwich, chicken sandwich, chive dill dressing, cold sandwich, cold sandwiches, cucumber, entree sandwich, garlic dill roasted chicken, red onion, roasted chicken, sandwich, sandwiches

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 6 Pretzel Buns
• cooking spray
• 6 leaves Red Leaf Lettuce
• ½ Red Onion diced
• 6 slices Bacon cut into ½-inch pieces
• 1 English Cucumber diced

For the Garlic Dill Roasted Chicken

• 6 Chicken Leg Quarters or 6 each drumsticks and thighs
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Dill
• 1 tsp Salt
• 1 tsp White Pepper
• 1 tsp Paprika

For the Chive Dill Dressing

• ⅔ cup Mayonnaise
• ⅓ cup Sour Cream
• ⅓ cup Heavy Cream
• 1 tbsp Lemon Juice
• 1 tbsp Honey
• 1 tbsp Dried Chives
• 1 tbsp Dill
• 1 tbsp Minced Garlic
• ½ tbsp Onion Powder
• 1 tsp Paprika
• 1 tsp Salt
• 1 tsp White Pepper

Get Recipe Ingredients

Instructions

• Combine seasoning for chicken. Add chicken to gallon zippered bag and sprinkle with seasoning mix. Shake around to evenly coat. Let rest while oven preheats.
• Preheat oven to 325degF.
• Spray baking rack with cooking oil and place on a parchment paper covered baking sheet. Add chicken to rack and put into oven to bake for 45 minutes.
• Add dressing ingredients to a mason jar (or small mixing bowl) and shake to thoroughly combine. Cover and place in refrigerator until ready to put together.
• Remove chicken from oven (check temp is up to 165degF internally). Allow to cool as long as you can before cutting into small pieces and add to a mixing bowl.
• In a frying pan over medium-high heat, add bacon pieces and cook until crispy. Remove to paper towel covered plate and let cool.
• Preheat oven to 425degF.
• Open each pretzel bun and spray inside with cooking oil. Line out on a baking sheet and then place in oven to toast for 8 minutes.
• Once chicken is cooled, add cucumbers, onions, bacon and dressing. Stir thoroughly to evenly coat.
• Place a leaf of lettuce on bottom of bun, then top with portion of chicken salad (be generous) and then place top bun on and press down slightly. Repeat with remaining sandwiches.

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!