Meal Plan for April 1-5, 2019 (Week 14)

Free Weekly Dinner Menu Plan Week 14, 2019(visit site for recipes): 1 - Slow Cooker Thai Chicken, 2 - Chicken Fried Rice, 3 - Creamy Balsamic Meatballs, 4 - Apple Cheddar Melts, 5 - Cowboy Hot Dogs

Week 14

We aren’t doing any major bulk cooking this week, but we’ll use planned leftovers a couple of days to reduce prep time later in the week. On Day 1, we’ll use the slow cooker to make Thai Chicken, and you make a double recipe of rice and save the extra to use as the basis of Chicken Fried Rice on Day 2.

On Day 4 we are making roasted red potatoes as a side, and using the leftovers in Roasted Red Potato Salad for Day 5. This is a great way to cook more on one day and have less prep the next—and it gives much better flavor than using boiled potatoes in potato salad.
Dinner Meal Plan Archive

Day 1

  • Slow Cooker Thai Chicken over Rice (save leftover rice for Day 2; Rate recipe)
  • Spinach and Garlic Sautéed in Butter

Day 2

  • Chicken Fried Rice (use leftover rice from Day 1; Rate recipe)
  • Asian Salad

Day 3

  • Creamy Balsamic Meatballs (Rate recipe)
  • Egg Noodles
  • Pan Sautéed Zucchini Slices

Day 4

Day 5

Day 1 Dinner Menu

Make an extra 3 cups of rice tonight and save for the fried rice on Day 2. Do not pack the rice into the leftover container; store it in something large enough so that you don’t have to pack it down.

  • Slow Cooker Thai Chicken over Rice (Rate recipe)
  • Spinach and Garlic Sautéed in Butter
Print
Chicken breasts cooked with peanut sauce over white rice and garnished with chopped cilantro and peanuts

Easy Slow Cooker Thai Chicken


  • Author: Mary Ann
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 2 ½ lbs. boneless skinless chicken breasts
  • 1 cup salsa
  • 1/3 cup peanut butter
  • 2 Tbsp lime juice
  • 1 Tbsp soy sauce or tamari**
  • 12 tsp fresh grated ginger root
  • ¼ cup chopped peanuts, for garnish
  • 2 Tbsp chopped fresh cilantro, for garnish
  • 3 cups prepared white rice

Instructions

Place chicken in slow cooker. Mix together all other ingredients except peanuts and cilantro and pour over chicken. Cook on low for 8 hours or on high for 3-4 hours depending on your slow cooker, stirring occasionally. Serve over white rice and garnish with peanuts and cilantro.


  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Thai

Nutrition

  • Calories: 496

Keywords: thai chicken, slow cooker, peanut sauce

Day 2 Dinner Menu

Use the leftover rice from Day 1 to make the fried rice.

Print
Chicken Fried Rice with carrots, peas, egg, and chicken mixed in with the rice on a white plate

Chicken Fried Rice


  • Author: Mary Ann
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This is an authentic version of the fried rice I learned to make (and ate an awful lot of) when we lived in Japan.


Scale

Ingredients

  • 3 cups rice, cooked
  • 1 egg
  • 1 onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 1 cup cooked, chopped chicken
  • 12 Tbsp. soy sauce to taste
  • 34 Tbsp. oil for frying, divided

Instructions

Heat a teaspoons of oil in wok or on a large flat griddle surface and scramble one egg in it. Remove egg and add some more oil to the pan, and heat. Add onion and sauté for 2-3 minutes. Add thawed peas and carrots and cooked chopped chicken. When the onions are tender, add the rice and stir. Add soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heating surface. Add the cooked egg, chopping to break it up, near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.


Notes

  1. You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
  2. If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
  3. The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Calories: 532

Keywords: chicken fried rice, authentic fried rice

Day 3 Dinner Menu

  • Creamy Balsamic Meatballs (Rate recipe)
  • Egg Noodles
  • Pan Sautéed Zucchini Slices
Meatballs in a cream sauce over egg noodles and a cast iron skillet in the background

Creamy Balsamic Meatballs

Course: Main Course
Cuisine: American
Servings: 6
Calories per Serving: 377
Print Pin
5 from 2 votes
Prep Time: 10 mins
Cook Time: 30 mins
Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.

Ingredients

  • 1 lb. cooked meatballs, homemade or purchased
  • 2 Tbsp butter
  • ¼ cup onion, chopped
  • 1 cup heavy cream
  • 2 Tbsp balsamic vinegar

Instructions

  • Brown meatballs over medium heat or in the oven; set aside.
    Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
    Add cream and vinegar and cook on low 2 minutes.
    Add cooked meatballs to pan and cook until heated through.
    Serve over cooked egg noodles or rice.

Notes

Noodles are not included in calorie calculation.
Recipe Author: Mary Ann Kelley

Day 4 Dinner Menu

The recipe for roasted potatoes makes enough to have 2 lbs. of potatoes with dinner tonight and 2 lbs. to use for potato salad tomorrow, so save the extra or go ahead and make the potato salad tonight and refrigerate.

Print
Image of Open-faced Apple Cheddar Melt Sandwich with bread, mayo, apple slices, sunflower seeds, and cheddar melted on top

Apple Cheddar Melt


  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Ingredients

  •  4 Tbsp. mayonnaise
  •  4 slices whole wheat bread
  •  1 apple
  •  2 Tbsp lemon juice
  •  1/2 cup sunflower seeds
  •  4 slices sharp cheddar cheese

Instructions

Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning. When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece. Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar. Toast until cheese is melted. Cut into triangles and serve immediately.


  • Category: Main Dish
  • Cuisine: American

Nutrition

  • Calories: 386

Keywords: apple and cheddar sandwich

Print
Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text Roasted Red Potatoes

Roasted Red Potatoes


  • Author: Mary Ann
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

These roasted red potatoes are always a hit and they make amazing potato salad.


Scale

Ingredients

  • 4 lbs. small red potatoes
  • 2 Tbsp. olive oil
  • 3 Tbsp. Italian seasoning such as Rosa Maria (affiliate link)

Instructions

Preheat oven to 425 degrees. Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible. Add olive oil and toss to coast. Sprinkle with seasoning and mix well. Bake, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.


Notes

  1. This recipe makes enough potatoes to serve for a meal and use 2 lbs. in Roasted Red Potato Salad.
  • Category: Side
  • Method: Oven
  • Cuisine: American

Nutrition

  • Calories: 155

Keywords: roasted red potatoes, herbed potatoes, rosa maria

Day 5 Dinner Menu

Use the leftover roasted potatoes from Day 4 for the potato salad tonight.

Print
Hot dog in bun topped with sautéed onion and grated cheddar cheese

Cowboy Hot Dogs


  • Author: Mary Ann
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 6 beef franks
  • 6 hot dog buns
  • 1 onion, sliced
  • 1 Tbsp. oil
  • Mayonnaise
  • Deli style mustard
  • BBQ Sauce
  • Shredded cheddar cheese

Instructions

Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned. If desired, heat buns. Serve hot dogs with desired toppings.


Notes

Calories are based on one hot dog in a bun topped with 1 tsp. mayonnaise, 1/6 of the sautéed onion, and 1 Tbsp. shredded cheddar cheese.

  • Category: Main Dish
  • Method: Grill
  • Cuisine: American

Nutrition

  • Calories: 415

Keywords: cowboy hot dogs, sautéed onion, cheddar cheese, barbecue sauce, bbq sauce, mayonnaise, mustard

Print
Bowl of potato salad garnished with parsley with a fork

Roasted Red Potato Salad


  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 1x

Description

Roasted red potatoes give this potato salad its unique flavor and texture.


Scale

Ingredients

  • 2 lbs. roasted red potatoes
  • 1/2 cup mayonnaise
  • 1/2 tsp. celery seeds
  • 1/2 tsp. dry mustard
  • salt and pepper to taste
  • 7 green onions, chopped
  • 3 Tbsp. fresh parsley, chopped

Instructions

Mix the mayonnaise and spices together and season with salt and pepper to taste. Gently stir mixture into roasted red potatoes and add green onions and parsley. Serve immediately or refrigerate.


Notes

The time estimates for this recipe do not include roasting the potatoes.

  • Category: Side

Nutrition

  • Calories: 316

Keywords: potato salad, roasted potatoes, red potatoes, new potatoes

Pin This Dinner Menu Plan:

Free Weekly Dinner Menu Plan Week 14, 2019(visit site for recipes): 1 - Slow Cooker Thai Chicken, 2 - Chicken Fried Rice, 3 - Creamy Balsamic Meatballs, 4 - Apple Cheddar Melts, 5 - Cowboy Hot Dogs


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.

Comments

  1. Thanks for YET AGAIN another menu plan. I have to congratulate you on your instructions which optimize cooking time by cooking extra one day so you can use the leftovers — or “planned overs” as I prefer to call them — another day. I prefer to space them out a little bit, though. So the rice from Monday would be used in Wednesday’s dinner and potatoes from Tuesday would reappear on Thursday.

    I just now noticed your recipe multipliers. However, since we’re empty nesters, I’d love to have fractional multipliers (1/2 or 1/3) for a recipe. Yes, I can do the math myself, but sometimes I’m just lazy and since you have the 2x and 3x, perhaps your routine could accommodate fractions as well.

    • Hi Elsi,

      Thanks for the kind comments! The multipliers are a feature of a plugin we are using, and they were just added as a new feature last week. I have good news and bad news about the multipliers…

      The bad news is that unfortunately that plugin doesn’t offer the option of fractional multipliers. The good news is that we are working towards a change in plugins (I am hoping to implement the changes over the next few weeks), and that will have the option to adjust serving size down. 🙂

      Mary Ann

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