Meal Plan for April 29 – May 3, 2019 (Week 18)

Free Weekly Dinner Menu Plan Week 18, 2019: 1-Broccoli Fettuccine Alfredo, 2-Barbecue Roasted Chicken, 3-Easy Beef Empanadas, 4-Barbecue Chicken Pizza, 5-Carne Asada Tortas Menus4Moms Visit site for recipes

Week 18

Notes for this week:

  • You can use a jar of prepared Alfredo sauce for the Broccoli & Fettuccine Alfredo on Day 1 or our homemade Alfredo sauce (I’ve included the recipe below so you can add the ingredients to your grocery list if you plan to make it).
  • Leftover Barbecue Roasted Chicken (Day 2) is the topping for Barbecue Chicken Pizza (Day 4). If you have big eaters or want to freeze some shredded chicken, double up on the roast chicken so you have enough.
  • Easy Beef Empanadas on Day 3 are a freezer recipe, so you can double up on stocking the freezer by cooking extra ground beef for the freezer and freezing half of the empanadas (or make extra to freeze even more). If you want to use the bulk pie crust recipe (included below) for the empanadas, you might plan ahead and prepare that earlier in the week.
  • The steak for the Carne Asada Tortas on Day 5 needs to marinate and the Tex-Mex Cole Slaw needs to chill, so plan to start on these recipes the night before.
  • The ingredients for the Homemade Alfredo Sauce are included in the grocery list, so you can either remove that recipe from the collection for your list if you plan to buy a jar, or you can check off the line item for “homemade Alfredo sauce” that is automatically added from the ingredient list.

Dinner Meal Plan Archive

Day 1

  • Broccoli Fettuccine Alfredo
  • Green Salad

Day 2

  • Barbecue Roasted Chicken
  • Corn Muffins
  • Peas and Carrots

Day 3

  • Easy Beef Empanadas
  • MexiCorn
  • Spanish Rice

Day 4

  • Barbecue Chicken Pizza
  • Veggie Sticks with Dip

Day 5

  • Carne Asada Tortas
  • Tex-Mex Cole Slaw

Day 1 Dinner Menu

  • Broccoli Fettuccine Alfredo
  • Green Salad
Afredo sauce with broccoli over fettuccine on a clear glass plate with a fork

Broccoli & Fettuccine Alfredo

Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories per Serving: 580
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Prep Time: 3 mins
Cook Time: 12 mins
Total Time: 15 mins
Prepared sauces can be a lifesaver, but preparing fresh homemade Alfredo sauce is worth the little bit of extra effort. Add a quick salad to Broccoli & Fettuccine Alfredo, and the complete meal can be on the table in about the time it takes to cook and drain the fettuccine.

Ingredients

  • 8 oz fettuccine, cooked according to pkg. directions
  • 1/2 recipe homemade alfredo sauce, or a jar of prepared sauce
  • 1 head broccoli, chopped into florets

Instructions

  • Steam broccoli in covered microwave safe dish for about 5 minutes or add broccoli to fettuccine during the last five minutes of the fettuccine boiling time. Drain pasta and broccoli. Serve Alfredo sauce over pasta.

Notes

Nutrition facts are for homemade Alfredo sauce.
Recipe Author: Mary Ann Kelley
Go to Broccoli & Fettuccine Alfredo post
Overhead shot of yellow plate with fettuccine and Alfredo sauce with pot of Alfredo sauce, hunk of Parmesan cheese, and nutmeg grinder surrounding plate

Homemade Alfredo Sauce

Course: Main Dish
Cuisine: Italian
Servings: 8 servings
Calories per Serving: 311
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0 from 0 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
The combination of cream, butter, and Parmesan cheese creates a fantastic homemade Alfredo sauce, and a pinch of freshly grated nutmeg adds the perfect complement to the creamy richness.

Ingredients

  • 2 cups heavy cream
  • 1/4 cup butter, cut into pieces
  • 1 clove garlic, minced
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/8 tsp. freshly ground nutmeg, affiliate link

Instructions

  • In a large saucepan, combine cream and butter. Heat over medium heat until butter has melted and cream is warmed, but do not boil. Add Parmesan cheese, garlic, salt, pepper, and nutmeg. Mix well and cook over medium-low heat until cheese is melted. Serve with pasta.
Recipe Author: Mary Ann Kelley
Go to Homemade Alfredo Sauce post

Day 2 Dinner Menu

Roasted barbecue chicken on platter garnished with green onion

Barbecue Roasted Chicken

Course: Main Course
Cuisine: American
Servings: 10 servings
Calories per Serving: 575
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Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
This delicious roasted barbecue chicken makes a wonderful meal and is perfect for planned leftovers. Shred leftover chicken and use on Barbecue Chicken Pizza or in barbecue sandwiches (double up and cook two roasters for more leftovers).

Ingredients

  • 5 lb. whole chicken
  • 1 ½ cups barbecue sauce
  • 4 cloves garlic, minced
  • oil as needed

Instructions

  • Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible. Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top. Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.
Recipe Author: Mary Ann Kelley
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Day 3 Dinner Menu

  • Easy Beef Empanadas
  • MexiCorn
  • Spanish Rice
Image of beef and corn filling in a pastry crust with salsa in the background

Easy Beef Empanandas

Course: Main Course
Cuisine: Mexican
Servings: 18 empanadas
Calories per Serving: 303
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Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Easy Beef Empanadas make it look like you spent all day in the kitchen but are easy and delicious. They make a great freezer meal, too—make extra to freeze!

Ingredients

Instructions

  • If your cooked ground beef is not already taco-seasoned, simmer it with the taco seasoning and water for 2 minutes, stirring occasionally. If it is already seasoned, skip this step.
    In a large bowl, combine all of the ingredients except the pie crusts. One at a time, roll the pie crusts out into 18 individual circles approximately 8 in diameter. Fill each crust with 1/3 cup of the filling. Fold crust over and seal, cutting off any extra dough if necessary. Bake at 375°F for approximately 25 minutes, or until crust is light brown and crispy. Serve with queso dip or salsa.
    To freeze, lay empanadas on a cookie sheet and freeze individually. When frozen, bag in freezer bags and label with the following information: “Thaw. Bake at 375°F approximately 25 minutes, or until crust is light brown and crispy. Serve with queso dip or salsa.”

Notes

Nutrition data is per empanada.
You can substitute pie crusts from the refrigerated section of the grocery store for the bulk pie crusts if you prefer.
Recipe Author: Mary Ann Kelley
Go to Easy Beef Empanandas post

Bulk Pie Crust

Course: Bulk Cooking
Servings: 6 crusts
Calories per Serving: 997
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Prep Time: 20 mins

Ingredients

  • 6 cups flour
  • 1 lb. butter, softened (4 sticks)
  • 2 tsp. salt
  • 1 1/4 to 1 1/2 cups water

Instructions

  • Mix flour and salt. Use a fork or pastry cutter to blend in butter until mixture is uniformly crumbly. Add water a little at a time and mix until mixture forms a ball. Add water as necessary to get correct texture.
  • Divide dough in half, then divide each half into 3 equal parts. Form balls and flatten to freeze. Put in individual quart-sized freezer bags and freeze.

Notes

Nutrition data is per pie crust.
Recipe Author: Mary Ann Kelley
Go to Bulk Pie Crust post

Day 4 Dinner Menu

  • Barbecue Chicken Pizza
  • Veggie Sticks with Dip
Slice of pizza topped with chicken, cheddar cheese, and barbecue sauce being lifted from the pie.

Barbecue Chicken Pizza

Course: Main Course
Cuisine: American
Servings: 8 servings
Calories per Serving: 274
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0 from 0 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Barbecue Chicken Pizza is a delicious way to use leftover barbecue chicken and only takes a few minutes to prepare.

Ingredients

  • Prepared pizza crust
  • 2 cups barbecue sauce
  • 1 cup cooked chicken, shredded
  • 1 cup red onion, sliced
  • 2 cups cheddar cheese, shredded

Instructions

  • Roll pizza dough out on a pizza stone or pan and spread with barbecue sauce. Sprinkle with cheese, then layer chicken and red onion slices. Cook at 400°F until brown and bubbly, about 20-30 minutes.

Notes

Nutrition data is per slice.
Recipe Author: Mary Ann Kelley
Go to Barbecue Chicken Pizza post

Day 5 Dinner Menu

  • Carne Asada Tortas
  • Tex-Mex Cole Slaw
White bun piled with grilled flap meat, lettuce, tomato, cheese, and jalapeno slices

Carne Asada Tortas

Course: Main Course
Cuisine: Mexican
Servings: 6 sandwiches
Calories per Serving: 580
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0 from 0 votes
Prep Time: 25 mins
Cook Time: 20 mins
Marinating Time: 12 hrs
Total Time: 45 mins
Carne asada is a delicious sliced grilled beef made with spices to marinate the meat before grilling. A torta is a Mexican sandwich usually served on a bolillo roll, a savory white roll that is crusty on the outside (we used a softer sandwich bun when we made our tortas).

Ingredients

  • 2 lbs flap meat

Marinade:

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced
  • ½ cup lime juice
  • 3 Tbsp oil

For the sandwiches:

  • 6 sandwich rolls, bolillo or French are most authentic
  • 1/2 head shredded iceberg lettuce
  • 4 oz. guacamole
  • 1 large tomato, sliced
  • 8 oz. cotija cheese, crumbled (or shredded colby jack)
  • 1/2 cup jalapeno slices
  • hot sauce, to taste

Instructions

  • Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight. Grill meat until cooked to your preference.
  • To assemble: Spread guacamole on the tops and bottoms of the rolls. Top bottom buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.

Notes

Flap meat is another name for a sirloin tip steak, and may also be referred to as “faux hanger.” It is an inexpensive cut of meat that is perfect for grilling, but if you can’t find flap meat you can substitute flank steak.
We used sandwich rolls for our tortas, but if you can find French rolls or bolillo, they are a more authentic style torta.
Recipe Author: Mary Ann Kelley
Go to Carne Asada Tortas post
Large serving bowl of coleslaw with two smaller filled salad dishes and limes and cilantro behind the bowls

Tex-Mex Coleslaw

Course: Salad, Side Dish
Cuisine: Tex-Mex
Servings: 6 servings
Calories per Serving: 149
Print Pin
5 from 1 vote
Prep Time: 10 mins
Chilling Time: 2 hrs
A southwestern twist on traditional coleslaw, this Tex-Mex coleslaw is flavored with lime and cilantro.

Ingredients

  • 1 bag coleslaw mix
  • 3 green onions, sliced
  • ½ cup cilantro, chopped
  • ½ cup mayonnaise
  • 3 Tbsp lime juice

Instructions

  • Combine everything in a large bowl and let chill for a few hours before serving.
Recipe Author: Mary Ann Kelley
Go to Tex-Mex Coleslaw post

Create a Shopping List

Note that any adjustments to servings from above 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 18, 2019: 1-Broccoli Fettuccine Alfredo, 2-Barbecue Roasted Chicken, 3-Easy Beef Empanadas, 4-Barbecue Chicken Pizza, 5-Carne Asada Tortas 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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