Meal Plan for July 1-5, 2019 (Week 27)

Free Weekly Meal Plan for Week 27, 2019: Shrimp Scampi, Mexican Ravioli, Simple Salisbury Steak, Basil Lime Chicken, Skillet Kielbasa

Week 27

Freezer options for this week:

  • Basil Lime Chicken makes 4 lbs. so you will be able to stock your freezer with cooked chicken.
  • Simple Salisbury Steak can be doubled or tripled if you would like to stock the freezer with extra for a later meal. It freezes well raw or cooked.

Dinner Meal Plan Archive

Day 1

  • Shrimp Scampi
  • Steamed Broccoli

Day 2

  • Mexican Ravioli
  • Southwestern-Style Green Salad

Day 3

  • Simple Salisbury Steak
  • Mashed Potatoes
  • Spinach and Garlic Sautéed in Butter

Day 4

  • Basil Lime Chicken
  • Apple, Grape, and Walnut Salad

Day 5

  • Skillet Kielbasa
  • Sautéed Leeks and Cabbage
  • Yogurt with Fresh Pineapple

Day 1 Dinner Menu

  • Shrimp Scampi
  • Steamed Broccoli
White plate with shrimp, minced garlic, and parsley on a bed of fettuccine

Shrimp Scampi

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 448
Print Pin
0 from 0 votes
Prep Time: 5 mins
Cook Time: 15 mins
This quick and easy shrimp dish has a flavorful and rich garlic butter sauce and is served over hot pasta.

Ingredients

  • ½ c. butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • ½ tsp. Worcestershire sauce
  • 2 Tbsp. lemon juice
  • Italian seasoning, to taste
  • 1 ½ tsp. steak sauce
  • hot sauce to taste
  • 1 lb. frozen cooked, peeled, deveined, tail-off shrimp, thawed
  • fresh chopped parsley, to taste
  • 12 oz pkg. fettuccine, cooked

Instructions

  • In a large skillet, melt the butter and add the onion and garlic and sauté until softened (about 3-4 minutes).
  • Add the Worcestershire sauce, lemon juice, Italian seasoning, steak sauce, and hot sauce. Bring to a boil then add the shrimp, heat until warmed through.
  • Sprinkle with parsley and serve over fettuccine.
Recipe Author: Mary Ann Kelley
Shrimp Scampi Recipe Page

Day 2 Dinner Menu

  • Mexican Ravioli
  • Southwestern-Style Green Salad
A plate of ravioli covered with melted cheese and marinara sauce and a black olive, garnished with a sprig of parsley, with a tossed salad and a fork in the background

Mexican Ravioli

Course: Main Dish
Cuisine: Mexican
Servings: 5 servings
Calories per Serving: 505
Print Pin
5 from 1 vote
Cook Time: 20 mins
Mexican Ravioli is a quick 5 ingredient stovetop meal that packs a southwestern flavor punch.

Ingredients

  • 25 oz pkg beef ravioli
  • 10 oz can enchilada sauce
  • 1 C salsa
  • 2 C Monterey Jack cheese
  • 2.25 oz can sliced black olives

Instructions

  • Cook ravioli according to package directions.
  • In a skillet, mix the enchilada sauce and salsa over low heat. When pasta is cooked, drain and add to skillet.
  • Mixing carefully, add olives and cheese and serve.

Notes

Vegetarians can substitute cheese ravioli, and the dish can be enhanced with any number of other ingredients like black beans, fire-roasted tomatoes, or corn that you may have on hand.
Recipe Author: Mary Ann Kelley
Mexican Ravioli Recipe Page

Day 3 Dinner Menu

  • Simple Salisbury Steak
  • Mashed Potatoes
  • Spinach and Garlic Sautéed in Butter
White plate with hamburger patties covered with brown gravy and garnished with a sprig of parsley.

Simple Salisbury Steak

Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories per Serving: 429
Print Pin
0 from 0 votes
Prep Time: 10 mins
Cook Time: 25 mins
Simple comfort food that is easy to make. The patties can be prepared and frozen, making this an easy way to double or triple the recipe and stock your freezer for quick meals.

Ingredients

  • 1 lb ground beef
  • 1/3 cup bread crumbs
  • 1 small onion, chopped
  • 1 egg, slightly beaten
  • 2 Tbsp water
  • 1 Tbsp vegetable oil
  • 2 cups brown gravy

Instructions

  • In a large bowl, mix the beef, bread crumbs, onion, egg, and water; shape into 4 patties, each about 1/2 inch thick.
  • In a large skillet, heat oil and add patties. Cook 5 minutes and turn over. Cook 5 more minutes until browned on both sides. Drain off any fat.
  • Add gravy and bring to a boil. Reduce heat to low. Cover and cook 10 minutes or until patties are cooked to desired doneness.

Notes

This recipe is a Campbell’s original and is a better alternative to frozen Salisbury steak options. The patties freeze well either raw or cooked. To freeze, scale the recipe as preferred, then freeze the patties individually on a cookie sheet for several hours. Once frozen, combine in a freezer container and label with date and the appropriate cooking instructions for raw or frozen.
This recipe can be dressed up with sautéed onions and/or mushrooms—just sauté in butter and add to the pan with the brown gravy.
Recipe Author: Mary Ann Kelley
Simple Salisbury Steak Recipe Page

Day 4 Dinner Menu

  • Basil Lime Chicken
  • Apple, Grape, and Walnut Salad
Grilled chicken breasts on a square brown plate with a clear glass cup of marinade and garnished with lime slices.

Basil Lime Chicken

Course: Main Dish
Cuisine: American
Servings: 16 servings
Calories per Serving: 233
Print Pin
5 from 1 vote
Prep Time: 12 hrs
Cook Time: 10 mins
Basil Lime Chicken makes enough for a meal with extra to stock your freezer with cooked chicken for quick meal prep. The chicken needs to marinate in the tasty Dijon lime marinade overnight, so be sure to plan ahead.

Ingredients

  • ¾ cup lime juice
  • ½ cup oil
  • ½ cup Dijon mustard
  • ½ cup Worcestershire sauce
  • ½ cup soy sauce
  • ¼ cup green onions, chopped
  • ¼ cup fresh basil, chopped (or 1 ½ Tbsp dried basil)
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 4 lbs. boneless, skinless chicken breasts

Instructions

  • Mix all ingredients except chicken together thoroughly in a small bowl. Reserve ¼ cup for basting and ¼ cup separately for serving; refrigerate.
  • Marinate chicken in remaining marinade overnight.
  • Grill over medium heat about 5 minutes, basting occasionally with reserved marinade.
  • Flip chicken and baste again. Continue to cook until juices run clear.
  • Divide chicken and serve ¼ for the meal and chop ¾ for the freezer.
  • Drizzle the marinade you reserved for dipping over the chicken you are serving, or just serve the marinade as a dipping sauce.

Notes

If your chicken breasts are thick, you may want to butterfly them by cutting them in half lengthwise like a filet, which allows for more even cooking.
Serve one pound of chicken for dinner and chop the remaining chicken and divide into 3 portions to stock your freezer.
Recipe Author: Mary Ann Kelley
Basil Lime Chicken Recipe Page

Day 5 Dinner Menu

  • Skillet Kielbasa
  • Sautéed Leeks and Cabbage
  • Yogurt with Fresh Pineapple
Sliced Kielbasa cooked with onion served on a white plate with a fork and garnished with a sprig of parsley

Skillet Kielbasa

Course: Main Course
Cuisine: Polish
Servings: 10 servings
Calories per Serving: 315
Print Pin
0 from 0 votes
Prep Time: 10 mins
Cook Time: 25 mins
Four ingredients pack a flavorful punch in this quick and simple Skillet Kielbasa.






Ingredients

  • 24 oz. beef Polska kielbasa, sliced
  • 1 lg onion, sliced thinly
  • 1 C apple cider vinegar
  • 1 C brown sugar

Instructions

  • In a large skillet, heat vinegar and brown sugar over medium heat until sugar is dissolved. Add onions and sausage. Cook for 15 minutes, covered, stirring occasionally. Cook uncovered for an additional 5-10 minutes.
Recipe Author: Mary Ann Kelley
Skillet Kielbasa Recipe Page

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Free Weekly Meal Plan for Week 27, 2019: Shrimp Scampi, Mexican Ravioli, Simple Salisbury Steak, Basil Lime Chicken, Skillet Kielbasa


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, she enjoys reading, researching genealogy, and traveling.

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