Dinner Menu for Week 4

Dinner Menu for January 21-25

This week’s menu features chicken more than once, so to save time it is a good idea to bulk cook your chicken for both Monday and Friday at the same time. It takes less time to sauté 4 cups of chicken once than to sauté 2 cups twice.

Free Weekly Dinner Menu: Week 4

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Day 1

  • Sandy’s Easy Cashew Chicken Dish
  • Asian Slaw
  • Sliced Pineapple

Day 2

  • Taco Bar
  • Southwestern Bean Salad
  • Spanish Rice

Day 3

  • Sweet and Sour Chicken
  • White Rice
  • Egg Drop Soup

Day 4

  • Stuffed Shells
  • Salad
  • Italian Bread

Day 5

  • White Chicken Enchiladas
  • Refried Beans
  • Salad

Day 1 Dinner Menu

  • Sandy’s Easy Cashew Chicken Dish
  • Asian Slaw
  • Sliced Pineapple
Print

Sandy’s Easy Cashew Chicken Recipe


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
Scale

Ingredients

  • 2 cups chicken, cubed and sautéed
  • 1 onion, chopped and sautéed
  • 1 (4 oz.) jar roasted red peppers, drained and sliced
  • 1 (10.5 oz.) can cream of mushroom soup
  • ½ cup water
  • ½ cup cashew nuts (chopped or whole)
  • 1 can chow mien noodles, separated

Instructions

Preheat oven to 375°F. In a medium bowl, mix together cooked chicken, sautéed onion, drained red peppers, soup, water, nuts, and ½ can of chow mien noodles. Pour mixture into lightly greased casserole dish. Bake 15 minutes. Sprinkle remaining ½ can of chow mien noodles over the top and continue baking for 5 more minutes. Serve over rice.

  • Method: Oven

Keywords: oven, chicken, quick and easy

Print

Asian Cole Slaw


  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Description

Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.


Scale

Ingredients

  • 1 bag broccoli slaw
  • 1 bag coleslaw mix
  • 3 green onions
  • 1/3 C rice wine vinegar
  • 1 Tbsp. soy sauce
  • 1 tsp sugar
  • 1 tsp oil
  • 1 tsp sesame oil
  • Chopped fresh cilantro to taste
  • Peanuts, chopped, to taste

Instructions

In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together. In a small bowl combine vinegar, soy sauce, sugar, and both oils. Toss salad with the dressing and garnish with peanuts.

Keywords: salad

Day 2 Dinner Menu

  • Tacos
  • Southwestern Bean Salad
  • Spanish Rice
Print
Tacos

Taco Bar


  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Description

Tacos are a quick and easy meal that can be made traditional style with ground beef, or can be updated with chicken, shrimp, or even beans based on your preferences and what you have on hand. Cook and season the meat, then serve with all of the condiments taco bar style so that each person can make their own.


Scale

Ingredients

  • 1 lb. ground beef
  • 1 pkg taco seasoning mix
  • 12 tortillas
  • Cheddar cheese
  • Lettuce, optional
  • Tomatoes, optional
  • Salsa, optional
  • Sour cream, optional

Instructions

Cook ground beef with taco seasoning mix as directed on package. Serve seasoned beef with remaining ingredients as a make your own taco bar.

  • Method: Stovetop

Keywords: stovetop, quick and easy, beef, ground beef

Print

Southwestern Bean Salad


  • Prep Time: 2 hours
  • Total Time: 2 hours

Description

This flavorful salad is easy to mix in the morning and refrigerate until serving with dinner.


Scale

Ingredients

  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 small can corn, drained
  • 1 onion, chopped
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1/4 cup vinegar

Instructions

Mix all ingredients. Refrigerate for a couple of hours before serving.

  • Cuisine: Tex-Mex

Keywords: salad, beans

Day 3 Dinner Menu

  • Sweet and Sour Chicken
  • White Rice
  • Egg Drop Soup
Print
Sweet and Sour Chicken Recipe

Slow Cooker Sweet and Sour Chicken


  • Prep Time: 15 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 15 minutes
Scale

Ingredients

  • 1 cup carrot, chopped
  • 1 cup green pepper, chopped
  • 1 cup onion, quartered
  • 2 Tbsp tapioca, quick cooking
  • 4 boneless skinless chicken breasts, cut into bite sized pieces
  • 1 (8 oz) can pineapple chunks
  • 1/3 cup brown sugar, packed
  • 1/3 cup red wine vinegar
  • 1 Tbsp soy sauce
  • 1 tsp chicken bouillon
  • 1/2 tsp garlic powder
  • 2 Tbsp fresh ginger, minced
  • 1 tsp cilantro, dried
  • 3 cups rice, cooked and kept warm

Instructions

Place vegetables in the bottom of a slow cooker. Sprinkle tapioca over the vegetables. Place chicken on top of the vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover slow cooker and cook on low for 8-10 hours. Serve over rice.

  • Method: Slow Cooker

Keywords: slow cooker, chicken

Print

Egg Drop Soup


  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes

Description

I learned this quick and easy egg drop soup recipe when I was living in Japan. It’s good for a light appetizer or a comfort food when you have a cold.


Scale

Ingredients

  • 3 C. chicken broth
  • 1 green onion with top, chopped
  • 1 tsp salt
  • dash of pepper
  • 2 eggs, slightly beaten

Instructions

Bring broth to a boil in a medium saucepan. Add salt and pepper. In a small bowl, beat eggs and add onions to beaten eggs. Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.

  • Method: Stovetop
  • Cuisine: Asian

Keywords: stovetop, soup, asian

Day 4 Dinner Menu

  • Stuffed Shells
  • Salad
  • Italian Bread
Print
Stuffed Shells Recipe

Stuffed Shells


  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
Scale

Ingredients

  • 1 (16 oz.) box jumbo pasta shells or manicotti
  • 1 (28 oz.) jar marinara sauce
  • 3 cups Ricotta cheese
  • ½ cup Parmesan cheese
  • 1 egg
  • 2 Tbsp parsley
  • 1 tsp salt
  • ½ tsp pepper
  • 4 cups Mozzarella cheese, shredded

Instructions

Preheat oven to 350°F. Cook pasta according to package directions. In a medium sized bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together until thoroughly blended. Stuff shells or manicotti with cheese mixture. Place stuffed shells in a 13″ x 9″ baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese. Bake for 20-30 minutes or until bubbly.

  • Method: Oven
  • Cuisine: Italian

Keywords: pasta, oven, vegetarian

Day 5 Dinner Menu

  • White Chicken Enchiladas
  • Refried Beans
  • Salad
Print
White Chicken Enchiladas Recipe

Creamy Chicken Enchiladas


  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
Scale

Ingredients

  • 2 cups shredded or chopped cooked chicken
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 8 oz. sour cream
  • 1 onion, chopped & sautéed
  • 1 bell pepper, chopped & sautéed
  • 1 can Rotel tomatoes and green chilies, drained
  • 1 can green chilies, drained
  • 1/2 tsp. cumin
  • Adobo or garlic salt
  • 6 whole wheat flour tortillas (if you can’t find them, get regular flour tortillas)
  • 2 cups Mexican blend cheese

Instructions

Combine soup, chicken broth, and sour cream. Set aside 1/2 of this mixture. To the remaining mixture add chicken, onion, pepper, chilies, Rotel, and spices to taste. Add 1 cup of the cheese.

Place 1/2 cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9×12 pan. Pour the reserved soup mixture over enchiladas. Sprinkle remaining cheese over enchiladas. Cook at 350°F for about 25 minutes or until bubbly.

Notes

Although this recipe instructs you to sauté the peppers and onions, if you are using the Secrets of a Busy Cook, you will have prepared onions, peppers, and chicken in your freezer to use in this recipe. The principle of preparing frequently used ingredients in bulk saves lots of time in the evening, but doesn’t add much time on the front end. When you are cooking onions for a meal, cook up a whole bag instead of just one, then freeze the rest. If you do this often with common ingredients, your time in the kitchen will be much more efficient.

  • Method: Oven
  • Cuisine: Tex-Mex

Keywords: oven, tex-mex, chicken

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Free Weekly Dinner Menu: Week 4


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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