Dinner Menu for Week 5

Dinner Menu for January 28 – February 1

The dinner menu for this week plans leftovers from the flank steak on Day 1 to use in the beef with broccoli on Day 3. Planned leftovers are a good way to cut prep time and eliminate waste. The Swedish meatballs on Day 2 can be made with frozen meatballs from the store, or to save money and control ingredients you can use our bulk meatball recipe to prepare 5 lbs. of meatballs for use in the recipe and for freezing.

Free Weekly Dinner Menu: Week 5
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Day 1

  • Italian Flank Steak (save leftovers)
  • Roasted Potatoes
  • Brussels Sprouts

Day 2

  • Swedish Meatballs
  • Egg Noodles
  • Green Beans

Day 3

  • Beef with Broccoli (planned leftovers)
  • Rice

Day 4

  • Tex-Mex Chicken Corn Chowder
  • Baguette Slices

Day 5

  • Spinach Lasagna
  • Italian Bread
  • Salad

Day 1 Dinner Menu

Save leftovers from tonight’s flank steak to use in Beef with Broccoli later this week. You may want to purchase a larger steak than 2 lbs.

  • Italian Flank Steak
  • Roasted Potatoes
  • Brussels Sprouts
Print
Italian Flank Steak Recipe

Italian Flank Steak


  • Prep Time: 24 hours
  • Cook Time: 7 minutes
  • Total Time: 24 hours 7 minutes

Description

Not only is prep quick and easy for this marinated roast, but it is a good way to plan leftovers and use the remaining meat in a dish like Beef with Broccoli.


Scale

Ingredients

  • 2 pkgs. Italian Salad Dressing Mix
  • 1 ½ Tbsp oil
  • 1 ½ Tbsp lemon juice
  • 2 lb. flank steak

Instructions

In a small bowl, prepare the marinade by mixing together the dressing mix, oil, and lemon juice. Marinate steak in marinade overnight (or all day) in refrigerator. Grill or broil on medium heat about 5-7 minutes per side until done. Slice thinly across the grain and serve.

  • Method: Grill or Broil
  • Cuisine: Italian

Keywords: grill, broil, steak

Day 2 Dinner Menu

  • Swedish Meatballs
  • Egg Noodles
  • Green Beans
Print
Swedish Meatballs Recipe

Swedish Meatballs


  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Description

This quick and easy stovetop meal uses few ingredients and goes from prep to table in 20 minutes. You can buy frozen meatballs from the grocery store, or if you prefer to make your own, we have a bulk meatball recipe that is perfect for cooking ahead.


Scale

Ingredients

  • 1 (12 oz) bag of egg noodles
  • 1 lb frozen precooked meatballs, thawed
  • oil for frying
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup beef broth
  • 1/2 tsp salt
  • Dash cayenne pepper
  • 1/2 tsp Worcestershire sauce
  • 1 cup dairy sour cream, room temperature

Instructions

Cook noodles according to package directions. Brown meatballs in a skillet using a small amount of oil. Combine remaining ingredients for sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.

  • Method: Stovetop

Keywords: stovetop, beef, quick and easy

Day 3 Dinner Menu

  • Beef with Broccoli (planned leftovers)
  • Rice
Print
Beef with Broccoli Recipe

Beef with Broccoli


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

Description

This is a perfect meal to make following London broil, flank steak, skirt steak, or other firm cut of roast to make use of planned leftovers.


Scale

Ingredients

  • 3 Tbsp cornstarch, divided
  • ½ cup water plus 2 tbsp water, divided
  • ½ tsp garlic powder
  • 1 lb. cooked London broil or 1 lb. cooked round steak, sliced and cut into bite size pieces
  • 2 Tbsp vegetable oil, divided
  • 4 cups broccoli florets
  • 1/3 cup soy sauce
  • 2 Tbsp brown sugar
  • 1 tsp ground ginger
  • 2 cups rice, cooked according to package directions

Instructions

Combine 2 Tbsp cornstarch, 2 Tbsp water, and garlic powder in a bowl and mix thoroughly. Add cooked London Broil and toss until well coated. Heat 1 Tbsp of oil in a large skillet; add cooked London Broil and stir fry until reheated, about 1 minute. Remove meat from skillet; Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes. In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 Tbsp of cornstarch and remaining water; add soy mixture and cooked beef to skillet. Cook for 2-5 minutes, stirring frequently. Serve over cooked rice.

  • Method: Stovetop

Keywords: stovetop, beef, planned leftovers, stifry

Day 4 Dinner Menu

  • Tex-Mex Chicken Corn Chowder
  • Baguette Slices
Print
Tex-Mex Chicken Corn Chowder Recipe

Tex-Mex Chicken Corn Chowder


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
Scale

Ingredients

  • 2 cups chicken, chopped into bite size pieces
  • 2 Tbsp oil
  • 1 tsp garlic cloves, minced
  • 1 ½ cups chicken broth
  • 2 cups half & half
  • 3 cups Monterey jack cheese, shredded
  • 2 (14.75 oz.) cans creamed style corn
  • 1 (4.5 oz.) can diced green chilies, drained & rinsed
  • 1 (4 oz.) jar pimientos, diced
  • fresh cilantro, chopped
  • tortilla chips for garnish

Instructions

In a large pot, sauté chicken in oil until cooked through. Add garlic and sauté for 1-2 minutes. Add chicken broth; bring to boil. Reduce heat and cover. Simmer for 5 minutes. Add half & half, cheese, corn, and green chilies. Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan. Stir in pimiento. Serve immediately. Garnish with tortilla chips and cilantro, if desired.

  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: stovetop, soup, chicken, Tex-Mex

Day 5 Dinner Menu

  • Spinach Lasagna
  • Italian Bread
  • Salad
Print

Slow Cooker Spinach Lasagna


  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes

Description

This easy spinach lasagna recipe doesn’t require pre-cooking the noodles, making prep a snap. It could be turned into a casserole if you substitute another kind of pasta for the noodles—ziti would work well.


Scale

Ingredients

  • 1 (16 oz.) box lasagna noodles
  • 1 (32 oz.) jar marinara sauce
  • 1 cup mozzarella cheese
  • 1 (8 oz.) container ricotta cheese
  • 4 cups fresh spinach
  • ½ cup water
  • non-stick cooking spray

Instructions

Spray bottom and sides of a slow cooker with non-stick spray. Spread a few spoonfuls of sauce on the bottom of slow cooker to avoid noodles sticking. Break uncooked lasagna noodles into pieces; place 1/3 of the broken lasagna noodles in a layer on bottom of the pot. Pour about 1/3 of the sauce evenly over the noodles. Next, place 1/2 of the ricotta and 1/3 of the mozzarella over the sauce. Place 1/2 of the spinach on top of the cheese. Place a few spoonfuls of sauce lightly over the spinach. Repeat the layers starting with the broken noodles, then sauce, cheeses, spinach, and a little more sauce. Finally, layer the last 1/3 of the broken noodle pieces over the top. Cover noodles completely with remaining sauce. Sprinkle remaining mozzarella cheese over the top. Pour water around the edges; cover and cook on low for 3 hours.

  • Method: Slow cooker
  • Cuisine: Italian

Keywords: slow cooker, Italian, vegetarian, pasta

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Free Weekly Dinner Menu: Week 5


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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