Meal Plan for April 15-19, 2019 (Week 16)

Free weekly dinner menu plan week 16, 2019, visit site for recipes: 1- Tuna Casserole 2- Beef and Beans 3- Shrimp and Grits 4- Chicken Divan 5-Cheese Steak Subs Menus4Moms

Week 16

No bulk cooking or meal prep this week, just some easy cooking and good food.

Dinner Meal Plan Archive

Day 1

  • Tuna Casserole
  • Sugar Snap Peas

Day 2

  • Beef and Beans
  • Cornbread

Day 3

  • Shrimp with Red Peppers and Grits
  • Sautéed Leeks and Cabbage

Day 4

  • Chicken Divan
  • Rice
  • Green Salad

Day 5

  • Cheese Steak Subs
  • Sweet Potato Fries
  • Broccoli Salad

Day 1 Dinner Menu

  • Tuna Casserole
  • Sugar Snap Peas
Cooked noodles with peas and carrots

Tuna Casserole

Course: Main Dish
Cuisine: American
Servings: 4
Calories per Serving: 272
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Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

  • 2 cans water-packed tuna, drained
  • ¼ cup chopped onion
  • 1 cup frozen peas
  • ¼ cup chopped carrot
  • 1 can cream of mushroom soup
  • 3 cups egg noodles, cooked and drained
  • ½ cup milk
  • salt and pepper to taste

Instructions

  • Mix all ingredients in a bowl; fold in cooked and drained noodles. Bake at 350°F for 20 minutes or until bubbly.

Notes

If your family doesn't care for tuna, you can substitute cooked chicken (either canned or from your freezer stock) for this dish, or you can add more vegetables and omit the meat altogether.
Recipe Author: Mary Ann Kelley
Tuna Casserole Recipe Page

Day 2 Dinner Menu

  • Beef and Beans
  • Cornbread
Bowl of cooked ground beef and pinto beans in sauce

Beef and Beans

Course: Main Dish
Cuisine: American
Servings: 4
Calories per Serving: 377
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Prep Time: 15 mins
Cook Time: 45 mins

Ingredients

  • 1 lb. ground beef
  • 1 large onion, chopped
  • 28 oz. baked beans
  • 1/2 C. water
  • salt and pepper to taste
  • dash of liquid smoke if desired

Instructions

  • Cook the ground beef and chopped onion in a large pan over medium heat. Drain off the fat. Add remaining ingredients to pan and simmer over low heat for about 45 minutes, stirring occasionally.

Notes

If you have cooked ground beef and/or onions in the freezer, use those to speed up this recipe even more.
Recipe Author: Mary Ann Kelley
Beef and Beans Recipe Page

Day 3 Dinner Menu

  • Shrimp with Red Peppers and Grits
  • Sautéed Leeks and Cabbage
White bowl with grits topped with cooked shrimp, diced red pepper, chopped green onion, and shredded cheddar cheese

Shrimp and Grits

Course: Main Dish
Cuisine: American
Servings: 4
Calories per Serving: 358
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Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Grits with shrimp sounded like some northern twist on a sacred southern staple when I first heard about it, but I can honestly say that this is one of my all time favorite dishes.

Ingredients

Grits:

  • 1 cup quick grits
  • 4 cups water
  • 1 tsp. garlic powder
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper
  • 1 tsp. salt
  • 2 oz. grated sharp cheddar cheese

Shrimp and Red Pepper:

  • Olive oil cooking spray
  • 1 medium bell pepper, diced
  • 12 oz. frozen medium raw shrimp, thawed, peeled, and patted dry
  • 1 tbsp. oil
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp. salt
  • 2 green onions, chopped
  • 1 oz. shredded sharp cheddar cheese

Instructions

  • Bring 4 cups of water to boil in a covered medium saucepan. Add grits and return to a boil. Cover, reduce heat, and simmer for about 5 minutes or until the grits are done. Remove from heat and stir in remaining grits ingredients, mixing well. Cover until shrimp is done.
  • While grits are cooking, combine shrimp, oil, paprika, garlic powder, pepper, and salt in a medium bowl and mix well until shrimp is evenly coated.
  • Spray a large non-stick skillet with olive oil spray and heat on medium high until pan is hot. Add red pepper dices and sauté for 3-4 minutes until tender. Remove from pan and set aside.
  • Add shrimp mixture to pan in a single layer and cook on medium high for 2-3 minutes without stirring. After 2-3 minutes, stir and cook until shrimp is done (shrimp will be opaque in the center).
  • Remove pan from heat and mix in red pepper dices and green onions. When grits are done, divide grits into 4 bowls, sprinkle the cheese (divided the 1 oz evenly between the bowls) on top of grits, and top with shrimp mixture. Serve immediately.
Recipe Author: Mary Ann Kelley
Shrimp and Grits Recipe Page

Day 4 Dinner Menu

  • Chicken Divan
  • Rice
  • Green Salad
Chicken and broccoli with sauce and bread topping

Chicken Divan

Course: Main Dish
Cuisine: American
Servings: 8
Calories per Serving: 537
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Prep Time: 15 mins
Cook Time: 30 mins
This popular chicken and broccoli casserole is a delicious way to use leftover chicken.

Ingredients

  • 1 lb. cooked boneless skinless chicken, chopped
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 Tbsp. lemon juice
  • 1/2 tsp. curry powder
  • 1 16 oz. pkg. frozen chopped broccoli, steamed
  • 1 small bag Pepperidge Farm stuffing mix

Instructions

  • Combine soup and cheese in a sauce pan and heat until melted. Remove from heat and add mayonnaise, lemon juice, and curry, mixing well. Prepare a 9x12 casserole dish with non-stick cooking spray, and layer broccoli, chicken, and soup and cheese mixture. Cover with stuffing mix. Bake at 350° for 30 minutes or until bubbly.

Notes

Use cooked chicken from your freezer stock if you have it (prep time does not include cooking the chicken).
Recipe Author: Mary Ann Kelley
Chicken Divan Recipe Page

Day 5 Dinner Menu

  • Cheese Steak Subs
  • Sweet Potato Fries
  • Broccoli Salad
Sliced steak on a white hoagie bun topped with slices of cooked red pepper and onion and topped with cheddar cheese sauce

Cheese Steak Subs

Course: Sandwich
Cuisine: American
Servings: 4
Calories per Serving: 375
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Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

  • 2 tsp oil
  • 1 onion, sliced
  • 1 large red bell pepper, sliced
  • 4 1.5 oz. frozen sandwich steak slices, thawed
  • 10 ¾ oz. can cheddar cheese soup
  • 4 hoagie rolls, split

Instructions

  • Heat oil in a large skillet over medium-high heat. Add the onion and pepper; cook until tender. Remove vegetables from skillet and set aside. Add steaks to skillet and heat until cooked through. Heat soup in small saucepan until heated through, stirring occasionally. Spread each roll with 2 Tbsp heated soup. Place steaks and vegetables on bottom of each roll and top evenly with the remaining soup. Add tops of hoagie rolls and serve.

Notes

If preferred, you can substitute leftover beef slices or frozen beef strips from the refrigerator or freezer section of the grocery store.
Recipe Author: Mary Ann Kelley
Cheese Steak Subs Recipe Page

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Note that any adjustments to servings from the recipes do not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. “Print Collection” prints the list of meals, not the recipes, which should be printed from the recipe card. Remember that side dishes are not included on the grocery list unless we have included a recipe for them.

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Free weekly dinner menu plan week 16, 2019, visit site for recipes: 1- Tuna Casserole 2- Beef and Beans 3- Shrimp and Grits 4- Chicken Divan 5-Cheese Steak Subs Menus4Moms


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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