Dinner Menu for Week 7

Dinner Menu for Week 7, February 11 – 15

Free Weekly Dinner Menu Week 7: February 11-15, 2019

Free Dinner Menu Archive

Day 1

  • Slow Cooker Sticky Chicken (save leftovers)
  • Baked Rice
  • Asparagus

Day 2

  • Savory Swiss Steak
  • Sauteed Greens
  • Egg Noodles

Day 3

  • Cheddary Spirals with Broccoli
  • Seasoned Green Beans

Day 4

  • Lemon Pepper Tilapia
  • Wild Rice
  • Peas

Day 5

  • Lentil Soup with Kielbasa (planned leftovers)
  • Dinner Rolls
  • Salad

Day 1 Dinner Menu

  • Slow Cooker Sticky Chicken (save leftovers)
  • Baked Rice
  • Asparagus
Print
Sticky Chicken

Slow Cooker Sticky Chicken


  • Prep Time: 12 hours
  • Cook Time: 5 hours
  • Total Time: 17 hours
Scale

Ingredients

  • 1 large roasting chicken
  • 1 large onion, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 4 teaspoons salt

Instructions

In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a sealed marinating container or bag and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in slow cooker. Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature). Let chicken rest about 10 minutes before carving.

Notes

Be sure to allow 12-24 hours for the chicken to marinate.

  • Method: Slow Cooker

Keywords: sticky chicken, slow cooker chicken, chicken, slow cooker recipes

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Baked Rice


  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
Scale

Ingredients

  • 1 (10.5 oz.) can cream of mushroom soup
  • 1 (10.5 oz.) can beef broth
  • 1 (10.5 oz.) can French onion soup
  • 2 cups instant rice
  • 2 Tbsp butter, melted

Instructions

Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.

Day 2 Dinner Menu

  • Savory Swiss Steak
  • Sauteed Greens
  • Egg Noodles
Print

Savory Swiss Steak


  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
Scale

Ingredients

  • 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
  • 1/4 cup flour
  • 2 tsp dry mustard
  • Salt and pepper to taste
  • 2 Tbsp butter, divided
  • 2 Tbsp oil, divided
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 2 tsp brown sugar

Instructions

Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil. Transfer to a slow cooker. Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender. Add tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings. Pour over meat. Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.

  • Method: Slow Cooker

Keywords: slow cooker recipes, swiss steak, beef, savory swiss steak

Day 3 Dinner Menu

  • Cheddary Spirals with Broccoli
  • Seasoned Green Beans
Print
Cheddary Spirals with Broccoli

Cheddary Spirals with Broccoli


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes

Description

This stovetop dish can be easily adapted to use what you have on hand; the basic recipe can be used in any number of unique combinations. Substitute any pasta for fusilli, any vegetable or vegetable mix for broccoli, add chicken, or experiment with various cheeses. Omit the lemon juice if your combination of vegetables and cheese doesn’t work well with the citrus flavor, and adjust the cooking time of the pasta and vegetables as needed.


Scale

Ingredients

  • 16 oz. fusilli pasta
  • 4 cups frozen broccoli florets
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 3 cups vegetable or chicken broth, divided
  • 1 tsp. garlic salt
  • 1 Tbsp. lemon juice (approx. the juice of 1/2 lemon)
  • 3 cups shredded cheddar cheese plus more for garnish

Instructions

Add pasta to a large stock pot of boiling water on the stove. Cook for 5 minutes. Add broccoli and cooke for an additional 5 minutes. Drain in colander. While pasta and broccoli are draining, put the stock pot back on the heat and cook off any excess water in the pan. Add butter and melt but do not brown. Add flour and stir with a whisk over medium heat for 1 minute. Add 1 cup of broth and combine well with whisk until mixture starts to thicken. Add another cup of broth and whisk until smooth. Add remaining broth and cook and stir over medium heat until heated through and even consistency.

Stir in garlic salt, salt, pepper, and lemon juice. Add cheese a cup at a time, stirring to integrate into broth mixture. Heat and stir occasionally over medium heat for about 10 minutes as cheese melts. A whisk will help the mixture conform to an even consistency.  Gently fold in pasta and broccoli until well coated in cheese sauce. Serve garnished with shredded cheddar cheese.

  • Method: Stovetop

Keywords: cheddary spirals with broccoli, stovetop recipe, use what you have, use up leftovers, broccoli, cheddar cheese

Day 4 Dinner Menu

  • Lemon Pepper Tilapia
  • Wild Rice
  • Peas
Print
Lemon Pepper Tilapia

Lemon Pepper Tilapia


  • Prep Time: 25 minutes
  • Cook Time: 7 minutes
  • Total Time: 32 minutes
Scale

Ingredients

  • 2 lbs tilapia
  • ½ cup vinegar
  • ½ cup vegetable oil
  • 1 Tbsp lemon pepper
  • 1 Tbsp adobo seasoning or garlic salt

Instructions

Place fish in a bag or a container with a cover for marinating. Combine all other ingredients and pour over fish. Marinate fish for 20 minutes in the refrigerator. Grill over medium heat until flesh is white and flaky.

Notes

  1. If you are using frozen fish, thaw overnight in the refrigerator, or thaw before dinner by placing a bag of frozen fish (remove air from bag) in cold water on the counter and change water regularly until thawed.
  2. This recipe can be prepared by grilling or broiling. To broil, place marinated fish on a low shelf and broil for about 7 minutes or until fish is white and flaky.
  • Method: Grill

Keywords: tilapia, lemon pepper tilapia, grilled tilapia, quick and easy

Day 5 Dinner Menu

  • Lentil Soup with Kielbasa (planned leftovers – use chicken from Day 1)
  • Dinner Rolls
  • Salad
Print
Lentil Soup with Kielbasa

Lentil Soup with Kielbasa


  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
Scale

Ingredients

  • 1 lb. turkey kielbasa, sliced
  • 1 lb. (about 2 cups) dried lentils, rinsed and drained
  • 2/3 cup cooked chicken, diced
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 medium carrot, chopped
  • 2 tsp garlic cloves, minced
  • ½ tsp thyme
  • ¼ tsp pepper
  • ¼ tsp cumin
  • 1 bay leaf
  • 2 cans (14.5 oz. each) beef broth
  • 2 cans (14.5 oz. each) chicken broth
  • 2 cups spinach, coarsely chopped

Instructions

Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove cover and discard bay leaf.

  • Method: Slow Cooker

Keywords: lentils, lentil soup, slow cooker, slow cooker lentil soup

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Free Weekly Dinner Menu Week 7: February 11-15, 2019


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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