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Dinner Menu for Week 8

Free Weekly Dinner Menu Week 8: February 18-22, 2019

All Free Weekly Dinner Menu Plans

Day 1

  • Chicken with Basil Cream Sauce
  • Steamed Broccoli

Day 2

  • Vegetable Stromboli
  • Spinach Salad

Day 3

  • Creamy Tomato Basil Soup
  • Grilled Cheese
  • Carrots and Dip

Day 4

  • Slow Cooker Beef and Mushrooms
  • Egg Noodles
  • Lima Beans

Day 5

  • White Chicken Chili
  • Cornbread

Day 1 Dinner Menu

  • Chicken with Basil Cream Sauce
  • Steamed Broccoli
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Menus4Moms: Chicken with Basil Cream Sauce

Chicken with Basil Cream Sauce


  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Method: Stovetop

Ingredients

  •  1/4 cup milk
  •  1/4 cup dry bread crumbs
  •  4 boneless skinless chicken breasts, flattened to an even thickness
  •  3 Tbsp. butter or margarine
  •  1 Tbsp. olive oil
  •  1/2 cup chicken broth
  •  1 cup heavy whipping cream
  •  1 4-oz. jar diced pimientos, drained
  •  1/2 cup grated Parmesan cheese
  •  1/4 cup minced fresh basil (or 1 Tbsp. dried)
  •  1/8 Tbsp. pepper
  •  1 Tbsp. cornstarch
  • 8 oz. spaghetti or vermicelli, cooked

Instructions

Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs. Dip chicken in milk, then bread crumbs. Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Add all but 3 Tbsp. of the broth to the drippings and bring to a boil. Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos. Bring to a boil and cook, stirring constantly, for about a minute. Reduce heat and add Parmesan cheese, basil and pepper. Mix cornstarch and remaining 3 Tbsp. broth. When heated through, add cornstarch mixture to sauce, stirring over medium heat to thicken. Pour sauce over chicken and serve over pasta.

Keywords: chicken, chicken with basil cream sauce, pimentos, basil

Day 2 Dinner Menu

  • Vegetable Stromboli
  • Spinach Salad
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Vegetable Stromboli

Vegetable Stromboli


  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Cuisine: Italian

Description

I love recipes like this because they are so easily adapted to what you have on hand. There are so many combinations that would be good—mix it up by using leftover meat or spinach instead of the vegetables listed, or try swapping out different cheeses. Anytime you can reduce waste by using leftovers instead of throwing them away, you save money.


Ingredients

  • 2 cups spaghetti sauce
  • 1 cup mushrooms, sliced
  • ½ cup green pepper, chopped
  • ½ cup onion, chopped
  • 1 recipe pizza dough, prepared
  • 1 egg, beaten
  • 1 Tbsp water
  • 1 cup mozzarella cheese, shredded

Instructions

Preheat oven to 350°F. In large skillet, brown mushrooms, onion, and pepper. Add 1/2 cup pasta sauce and simmer uncovered for 10 minutes. Meanwhile, roll dough out and cut into 6 rectangles, about 5″x7″. In a small bowl, mix egg and water, brush on dough edges. Stir cheese into vegetable mixture. Spoon equal amounts of vegetable mixture onto half of each dough piece. Fold dough over filling and press around sides to seal edges. Place on baking sheet and brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce and serve with cooked stromboli.

Notes

  1. Speed up your preparation with prepared pizza dough. You can buy refrigerated pizza dough in a cardboard tube near the crescent rolls, and some grocery stores (I’m looking at you, Trader Joe’s) carry bags of ready to roll pizza dough in the refrigerated section.
  2. Use what you have for this dish—if you have spinach and mushrooms but not onions and peppers, use that. Meat can be added/substituted.

Keywords: stromboli, vegetarian, vegetarian stromboli, vegetable stromboli, use what you have

Day 3 Dinner Menu

  • Creamy Tomato Basil Soup
  • Grilled Cheese
  • Carrots and Dip
Print
Creamy Tomato Basil Soup

Creamy Tomato Basil Soup


  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Method: Stovetop

Description

Served with grilled cheese sandwiches, this soup makes a filling and flavorful meal anytime of the year.


Ingredients

  • 28 oz. can crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 1 Tbsp chopped fresh basil
  • 3 tsp sugar
  • salt and pepper to taste
  • 1 cup half and half
  • shredded Parmesan cheese
  • Croutons

Instructions

Combine tomatoes and broth in a sauce pan over medium heat. Stir in basil and sugar and continue heating for 5 minutes, stirring occasionally. Reduce heat; stir in half and half. Cook, stirring regularly, until soup is hot. Season to taste with salt and pepper, and serve garnished with Parmesan cheese and croutons.

Notes

For a less creamy soup (and fewer calories), reduce the half and half to 1/2 cup (or omit it).

Keywords: soup, creamy tomato soup, creamy tomato basil soup, quick and easy, tomato basil soup

Day 4 Dinner Menu

  • Slow Cooker Beef and Mushrooms
  • Egg Noodles
  • Lima Beans
Print
Slow Cooker Beef and Mushrooms

Slow Cooker Beef and Mushrooms


  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Method: Slow cooker

Ingredients

  • 2 lbs. beef stew meat cut into 1 inch pieces
  • 1 envelope onion soup mix
  • 1(10.5 oz.) can cream golden mushroom soup
  • 2 cups whole mushrooms
  • ½ cup red wine
  • 6 cups egg noodles, prepared according to directions

Instructions

Combine all ingredients in crock pot. Stir until well blended. Cover and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over cooked egg noodles.

Notes

This recipe freezes well so you may want to double the ingredients on your grocery list and freeze half. (Freeze only the meat mixture; cook the egg noodles just before serving.)

Keywords: slow cooker, beef and mushrooms, beef in wine sauce, slow cooker beef

Day 5 Dinner Menu

  • White Chicken Chili
  • Cornbread
Print
White Chicken Chili

Slow Cooker White Chicken Chili


  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Method: Slow cooker
  • Cuisine: Tex-Mex

Ingredients

  • 2 lbs. cooked, cubed chicken
  • 1 cup onion, chopped
  • 2 tsp garlic, finely chopped
  • 1 1/2 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp Tabasco sauce
  • 4 cups canned great northern beans, drained and rinsed
  • 2 cups corn, drained
  • 2 Tbsp chopped fresh cilantro, optional

Instructions

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in slow cooker. Add cubed chicken. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your slow cooker cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

Notes

  1. You may be tempted to skip the fresh cilantro, but if it’s available in your area—don’t! It gives simple dishes an amazing flavor and is a wonder compliment to any Tex-Mex style recipe.
  2. You can sauté the chicken while preparing this recipe for the slow cooker, but you can save lots of time by doing prep work like this in bulk and freezing the prepared ingredients. You can find out more about this way of cooking by reading the Menus4Moms Primer.

Keywords: white chicken chili, slow cooker chicken chili, slow cooker, chicken chili

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Free Weekly Dinner Menu Week 8: February 18-22, 2019


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