Meal Plan for April 8-12, 2019 (Week 15)

Free Weekly Dinner Menu Plan Week 15, 2019: Cornbread Burger Bake, Chili Cheese Burritos, Broiled Tilapia, Chicken and Spinach Pasta Bake, Chicken Fingers

Week 15

This week’s meal plan focuses on easy recipes and an opportunity to bulk cook ground beef if you don’t have any in the freezer. We will be using ground beef on Days 1 and 2, so add extra ground beef to your list if your freezer stock is low. If you don’t want to bulk cook for the freezer, you can still cook the beef, onions, and peppers for both days at the same time to cut down on prep.

You can bulk cook it with or without the pepper, onions, and garlic for the freezer (or do a mix of both) depending on how you use your freezer stock. For the most flexibility, bulk cook onions and peppers separately from the ground beef, and freeze them all individually. If you don’t have any cooked chicken in the freezer, you can add extra to your list and cook it in bulk when you prepare for Day 4’s Chicken and Spinach Pasta Bake.
Dinner Meal Plan Archive

Day 1

  • Cornbread Burger Bake (Rate recipe)
  • Pan Sautéed Summer Squash and Zucchini Slices

Day 2

  • Chili Cheese Burritos (Rate recipe)
  • Spanish Rice
  • Southwestern-style Green Salad

Day 3

  • Broiled Tilapia (Rate recipe)
  • Rice Pilaf
  • Steamed Broccoli

Day 4

  • Chicken and Spinach Pasta Bake (Rate recipe)
  • Cottage Cheese with Pineapple
  • Green Salad

Day 5

Day 1 Dinner Menu

  • Cornbread Burger Bake (Rate recipe)
  • Pan Sautéed Summer Squash and Zucchini Slices
Print
Casserole with ground beef topped with cornbread layer serving on plate with casserole to the left

Cornbread Burger Bake


  • Author: Mary Ann
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
Scale

Ingredients

  • 1 egg, beaten
  • 1/2 c. cornmeal
  • 1 tsp. baking soda
  • 8.25 oz. can cream-style corn (or approx. 1 cup)
  • 1/2 c. milk
  • 1 Tbsp. oil
  • 1 lb. ground beef
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1 tsp. chili powder
  • 1 c. grated cheddar cheese

Instructions

In a bowl, mix the egg, cornmeal, baking soda, corn, milk and oil; mixture will be thin. Set aside. Cook the ground beef, onion, green pepper and chili powder in a skillet; drain off any fat. Place the meat mixture in a greased 2 quart baking dish. Cover with the grated cheese and then the cornmeal mixture. Bake at 375 degrees for 30 to 35 minutes or until cornmeal topping is set.


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

Nutrition

  • Calories: 285

Keywords: cornbread burger bake, ground beef, cornmeal, creamed corn

Day 2 Dinner Menu

  • Chili Cheese Burritos (Rate recipe)
  • Spanish Rice
  • Southwestern-style Green Salad
Print
Cooked ground beef and cheese filling in a flour tortilla on a red plate

Chili Cheese Burritos


  • Author: Mary Ann
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 2 lbs. ground beef
  • 1 green pepper, diced
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 12 packages chili seasoning or homemade equivalent, to your family’s preference
  • 2 C cheddar cheese
  • 8 burrito size tortillas

Instructions

In a large skillet cook ground beef, pepper, onion, and garlic until cooked through. Add chili seasoning and mix well. Add filling to tortilla, garnish with cheese, and roll up to serve.


  • Category: Main Dish
  • Method: Stovetop

Nutrition

  • Calories: 441

Keywords: burrito, chili, cheese, quick & easy, beef

Day 3 Dinner Menu

  • Broiled Tilapia (Rate recipe)
  • Rice Pilaf
  • Steamed Broccoli
Print
Tilapia fillets on a red plate garnished with parsley

Broiled Tilapia Parmesan


  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
Scale

Ingredients

  •  2 pounds tilapia fillets
  • 1/2 cup Parmesan cheese, shredded or grated
  • 2 Tbsp. butter, softened
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. lemon juice
  • ¼ tsp. dried basil
  • ¼ tsp. ground black pepper
  • 1/8 tsp. onion powder
  • 1/8 tsp. celery salt

Instructions

Preheat oven broiler.  Line pan with foil and lightly spray with non-stick cooking spray. Mix together all ingredients except fish in a small bowl and set aside.  Arrange fillets in a single layer on prepared pan. Broil a few inches from the heat for 2 or 3 minutes.  Flip fillets over and broil for 2 or 3 minutes more.  Remove fillets from oven and coat with Parmesan mixture on top side.  Flip and coat other side. Continue broiling until fish flakes easily with a fork, about 2 minutes more.


  • Category: Main Dish
  • Method: Broiler

Nutrition

  • Calories: 192

Keywords: tilapia, broiled, fish, parmesan

Day 4 Dinner Menu

  • Chicken and Spinach Pasta Bake (Rate recipe)
  • Cottage Cheese with Pineapple
  • Green Salad
Print
Cheese-covered casserole garnished with parsley

Chicken and Spinach Pasta Bake


  • Author: Mary Ann
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 8 oz. rigatoni, cooked al dente and drained
  • 1 Tbsp olive oil
  • 1 cup onion, sautéed
  • 10 oz. pkg. frozen spinach, thawed
  • 3 cups cooked cubed chicken
  • 14 oz. can Italian-style diced tomatoes, undrained
  • 8 oz. pkg. cream cheese, softened
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups mozzarella cheese, shredded

Instructions

Preheat oven to 375°F. Lightly spray bottom of 9×13″ baking dish. Drain chopped spinach well, pressing between paper towels. In a large mixing bowl, add drained spinach, sautéed onions, cooked rigatoni, cooked chicken, diced tomatoes, cream cheese, salt and pepper; mix together thoroughly. Spoon mixture into baking dish. Sprinkle shredded mozzarella cheese evenly over top. Cover and bake for 30 minutes; uncover and continue baking 15 minutes longer or until bubbly.


Notes

  1. If you do not have cooked chicken and onions in the freezer, you can sauté those while you are cooking the pasta.
  2. For a vegetarian option, omit the chicken and add sautéed mushrooms and diced red peppers or other vegetables.

Nutrition

  • Calories: 410

Keywords: chicken, spinach, penne, pasta, bake

Day 5 Dinner Menu

Print
Breaded chicken strips on a glass plate with barbecue sauce in a condiment cup

Homemade Chicken Fingers


  • Author: Mary Ann
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 6 boneless skinless chicken pieces
  • 1 C. flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Oil

Instructions

Cut chicken into strips, rinse with water, leaving a little wet so the flour will stick. Mix together flour, salt, and pepper on a plate. Roll chicken in flour so that it is covered. Fry in hot oil in a skillet until cooked through and golden on the outside. Drain on a rack above paper towels and serve.


  • Category: Main Dish
  • Method: Stovetop

Nutrition

  • Calories: 233

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Free Weekly Dinner Menu Plan Week 15, 2019: Cornbread Burger Bake, Chili Cheese Burritos, Broiled Tilapia, Chicken and Spinach Pasta Bake, Chicken Fingers


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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