Meal Plan for April 22-26, 2019

Free Weekly Dinner Menu Plan Week 17,2019: 1-Turkey Caprese Sandwiches, 2-Cheesy Spirals, 3-Chicken and Feta with Bow Tie Pasta, 4-Barbecue Meatball Sliders, 5-Black Bean Soup Menus4Moms Visit site for recipes

Week 17

Notes for this week:

  • Cheesy Spirals is a recipe that does dual duty on planned leftovers; you can either use cooked ground beef from the freezer or take the opportunity to restock your freezer when you are preparing the dish, and it also makes two pans so you can serve one and freeze one.
  • Day 5 uses dried beans, so plan ahead to soak and cook your beans for that. It would be a good time to buy an extra bag and cook those for the freezer.
  • When you cook your chicken for Day 3, add extra to cook for your freezer if needed.

Dinner Meal Plan Archive

Day 1

  • Turkey Caprese Sandwiches
  • Potato Chips
  • Fruit of Your Choice

Day 2

  • Cheesy Spirals
  • Spinach Salad

Day 3

  • Chicken and Feta with Bow Tie Pasta
  • Sautéed Greens

Day 4

  • Barbecue Meatball Sliders
  • Macaroni and Cheese
  • Green Beans

Day 5

  • Black Bean Soup
  • Southwestern-Style Salad
  • Yogurt with Pineapple

Day 1 Dinner Menu

  • Turkey Caprese Sandwiches
  • Potato Chips
  • Fruit of Your Choice
Turkey slice with mozzarella cheese, tomato, and basil on a white sandwich roll

Turkey Caprese Sandwiches

Course: Main Course
Cuisine: Italian
Servings: 6 sandwiches
Calories per Serving: 338
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Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Fresh basil gives these delicious sandwiches an extra punch of flavor.

Ingredients

  • 6 ciabatta rolls
  • 6 small turkey cutlets
  • seasoning salt, to taste
  • 6 slices mozzarella cheese
  • 6 slices tomato
  • 12 fresh basil leaves

Instructions

  • Season turkey cutlets to taste and grill until cooked through. Assemble on ciabatta rolls with remaining ingredients.

Notes

  1. Although you can use packaged mozzarella slices, fresh mozzarella (usually found near the deli section) is a delicious alternative.
  2. If you use sliced deli turkey instead of turkey cutlets, either heat several slices together for each sandwich or purchase a brand with thick slices.
Recipe Author: Mary Ann Kelley
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Day 2 Dinner Menu

  • Cheesy Spirals
  • Spinach Salad
Spiral pasta with ground beef in a tomato cheese sauce and

Cheesy Spirals

Course: Main Course
Cuisine: American
Servings: 12 servings
Calories per Serving: 299
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Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
This recipe both takes advantage of freezer cooking (by using cooked ground beef for the freezer) and adds to your freezer stock by making two dishes—one to eat and one for the freezer.

Ingredients

  • 16 oz. pasta spirals
  • 4-5 cups cooked ground beef
  • 28 oz. spaghetti sauce
  • 10.5 oz condensed cheddar cheese soup, undiluted
  • 1 tsp. black pepper
  • 1 ½ tsp. Italian seasoning
  • 2 cups shredded mozzarella cheese

Instructions

  • Cook pasta spirals according to package instructions, slightly undercooking. Drain and rinse; return to pan. Add 4-5 cups cooked beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Cook over low heat, stirring regularly, until well mixed. Remove from heat and stir in shredded mozzarella cheese.
    Spray 1- 9"x12" pan and 1- 8"x8" pan with non-stick cooking spray and pour mixture into pans. Bake the larger pan at 350°F for 30-40 minutes or until bubbly. Wrap the smaller pan for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 30 minutes or until heated through."
Recipe Author: Mary Ann Kelley
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Day 3 Dinner Menu

  • Chicken and Feta with Bow Tie Pasta
  • Sautéed Greens
Sliced chicken breast and broccoli with bow tie pasta in a white sauce

Chicken and Feta Bow Tie Pasta

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 487
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This is a good stovetop recipe to use leftover chicken if you have it, or to quickly sauté or grill it if you are starting from scratch.

Ingredients

  • 4 boneless chicken breasts
  • 2 cups bowtie pasta
  • 12 oz pkg frozen California blend vegetables
  • 8 oz feta cheese, crumbled
  • 1 tsp lemon pepper seasoning
  • 4 Tbsp butter
  • 1 ½ cups half and half

Instructions

  • Season chicken with lemon pepper and grill or broil it until done. Meanwhile, cook the pasta and vegetables according to package directions. When the chicken is done slice it into strips and set aside. Drain pasta and return to the cooking pot. Add the butter and stir gently until melted. Add the half and half and turn stove on to low heat. Stir in feta cheese, vegetables, and chicken. Heat until warmed and sauce is thickened.
Recipe Author: Mary Ann Kelley
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Day 4 Dinner Menu

Hawaiian roll with meatballs, melted cheddar cheese, bacon, and sautéed onions

Barbecue Meatball Sliders

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 555
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
You can use purchased frozen meatballs or our bulk meatball recipe for these tasty sliders.

Ingredients

  • 1 lb meatballs
  • 1/3 lb turkey bacon, chopped
  • ½ cup onion, sliced
  • ¼ cup BBQ sauce
  • 3 slices sharp cheddar cheese, divided into quarters
  • 12 Hawaiian sweet rolls

Instructions

  • Heat meatballs in pan by frying until browned and heated through. Fry bacon until crispy over medium-high heat (add a little oil if needed). Remove bacon from skillet, leaving the grease in the skillet. Add onions to the skillet, reduce heat to medium, and sauté until tender. Cut rolls in half and add meatballs to the bottom portion of each roll. Brush tops of each roll with BBQ sauce. Add piece of cheese, bacon bits, and sautéed onions to each meatball. Place under broiler next to the roll tops for 2-3 minutes until cheese is melted. Place tops of rolls on each meatball and serve.
Recipe Author: Mary Ann Kelley
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Day 5 Dinner Menu

  • Black Bean Soup
  • Southwestern-Style Salad
  • Yogurt with Pineapple
A white shallow bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro

Black Bean Soup

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 339
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Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.

Ingredients

  • 1 lb. prepared dried black beans, 2/3 cup liquid reserved
  • 28 oz chicken broth or equivalent amount of water
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 Tbsp. oil
  • 10 oz tomatoes and green chilies, drained
  • 3 cloves garlic, minced
  • 1-2 tsp. cumin
  • 1 tsp. salt
  • 2 tsp. black pepper, freshly ground
  • 2 tsp. lime juice
  • Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish

Instructions

  • Sauté onion and bell pepper in oil in a skillet. While the vegetables sauté, combine  1/2 of the prepared beans with all of the reserved liquid and the chicken broth in a large soup pot. Using an immersion blender, puree the beans. When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes. Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.

Notes

Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.
Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.
Nutrition facts do not include garnishes.
Recipe Author: Mary Ann Kelley
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Free Weekly Dinner Menu Plan Week 17,2019: 1-Turkey Caprese Sandwiches, 2-Cheesy Spirals, 3-Chicken and Feta with Bow Tie Pasta, 4-Barbecue Meatball Sliders, 5-Black Bean Soup Menus4Moms Visit site for recipes


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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