Meal Plan for June 24-28, 2019 (Week 26)

Meal plan for June 24-28, 2019: Meatball Stroganoff, Baked Parmesan Garlic Chicken, Fajitas Texanas, Pesto Ranch Crockpot Chicken, and One Pot Tomato Spinach Pasta

Week 26

There are no freezer items this week unless you’d like to make bulk meatballs in conjunction with preparing Meatball Stroganoff. We are taking advantage of an easy one pot meal on Day 5 and the crockpot on Day 4. Fajitas on Day 3 can be adjusted to use whatever meat you prefer, just be sure to adjust the shopping list accordingly.

Dinner Meal Plan Archive

Day 1

  • Meatball Stroganoff
  • Glazed Baby Carrots
  • Green Salad

Day 2

  • Baked Parmesan Garlic Chicken Tenders
  • Potato Chips
  • Veggie Sticks with Dip

Day 3

  • Fajitas Texanas

Day 4

  • Pesto Ranch Crockpot Chicken
  • Mixed Vegetables

Day 5

  • One Pot Tomato Spinach Pasta
  • Seasoned Green Beans

Day 1 Dinner Menu

  • Meatball Stroganoff
  • Glazed Baby Carrots
  • Green Salad
Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate, garnished with parsley

Meatball Stroganoff over Egg Noodles

Course: Main Dish
Servings: 6 servings
Calories per Serving: 570
Print Pin
4 from 1 vote
Cook Time: 20 mins
This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.

Ingredients

  • 1 1/2 lbs. frozen cooked meatballs
  • 2 C beef broth
  • 8 oz sliced mushrooms, drained
  • 2 C light sour cream
  • 4 Tbsp flour
  • 1 C milk
  • 2 Tbsp. Dijon mustard
  • 16 oz package hot cooked wide egg noodles

Instructions

  • In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
  • In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  • Serve over hot cooked noodles.

Notes

You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
If you prefer fresh mushrooms, substitute 8 oz. of sliced and sautéed fresh mushrooms.
Recipe Author: Mary Ann Kelley
Meatball Stroganoff over Egg Noodles Recipe Page

Day 2 Dinner Menu

  • Baked Parmesan Garlic Chicken Tenders
  • Potato Chips
  • Veggie Sticks with Dip
Three breaded chicken tenders on white plate; text Baked Parmesan Garlic Chicken Tenders Menus4Moms

Baked Parmesan Garlic Chicken Tenders

Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories per Serving: 349
Print Pin
4 from 1 vote
Prep Time: 15 mins
Cook Time: 20 mins
Although messy to prepare, these homemade chicken tenders are flavorful and kids love them.

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 2 lbs. skinless, boneless chicken tenderloins

Instructions

  • Preheat oven to 425°F.
  • Combine the mayonnaise, Parmesan cheese, and garlic powder in a bowl. Place bread crumbs in a shallow dipping container.
  • Spread mayonnaise mixture on each tenderloin, then dip each tenderloin into the bread crumbs to coat both sides.
  • Place coated chicken on a silicone baking sheet or a metal baking sheet lined with aluminum foil.
  • Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Notes

Spreading the mayonnaise mixture with a spoon or small spatula is less of a mess, but you may find dipping the tenders by hand to be easier.
If you don’t want to get your hands messy, wear disposable gloves or get the kids involved—most kids enjoy helping and don’t seem to mind the mess.
Recipe Author: Mary Ann Kelley
Baked Parmesan Garlic Chicken Tenders Recipe Page

Day 3 Dinner Menu

  • Fajitas Texanas
Black plate with cooked shrimp, and sliced onions, green bell peppers, and steak, with sliced cheddar cheese, sour cream, guacamole, and a rolled tortilla.

Fajitas Texanas

Course: Main Dish
Cuisine: Tex-Mex
Servings: 8 fajitas
Calories per Serving: 372
Print Pin
0 from 0 votes
Prep Time: 15 mins
Cook Time: 15 mins
Fajitas are a crowd-pleasing all-in-one meal made to each individual’s preferences. Pile on your preferred filling and toppings and enjoy!

Ingredients

  • 2 Tbsp oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • ½ lb. skirt, flank, or sirloin steak, sliced into bite-sized strips
  • ½ lb. boneless skinless chicken breasts, sliced into bite-sized strips
  • 2 Roma tomatoes, coarsely chopped
  • ½ lb. medium shrimp, peeled
  • 8 tortillas

Toppings

  • 1 cup cheddar cheese, shredded
  • ½ cup sour cream
  • 1 cup lettuce, shredded
  • ½ cup salsa
  • ½ cup guacamole

Instructions

  • Sauté beef, chicken, peppers, and onion in a large skillet in heated oil. Near the end of cooking time when meat is almost done, add the shrimp and tomatoes and cook until the shrimp is cooked through.
  • Serve cooked meat and vegetables with tortillas, guacamole, sour cream, and salsa. Each person assembles their own fajitas by putting meat/vegetable mixture in tortillas and topping with their choice of condiments, rolling up the tortilla, and eating by hand.

Notes

Feel free to switch this up and serve any combination of meat that you prefer.
Whether or not to devein shrimp is a personal preference and is not necessary for food safety reasons. Most frozen shrimp is already deveined.
If you prefer, you can cook the meat and vegetables on the grill to avoid heating up the kitchen. I like to toss the meat and vegetables with the oil before cooking, and cook them in a preheated grill on a clean vegetable grate prepared with non-stick spray.
Recipe Author: Mary Ann Kelley
Fajitas Texanas Recipe Page

Day 4 Dinner Menu

  • Pesto Ranch Crockpot Chicken
  • Mixed Vegetables
Two bite-size pieces of chicken topped with pesto beside a fork, on a white plate

Crockpot Pesto Ranch Chicken

Course: Main Dish
Cuisine: Italian
Servings: 6 servings
Calories per Serving: 382
Print Pin
0 from 0 votes
Prep Time: 5 mins
Cook Time: 8 hrs
This easy crockpot recipe takes just a few minutes to prepare before cooking and results in tender and delicious chicken at dinnertime. You’ll want to serve it with rice or mashed potatoes so you can use the wonderful juice as a gravy.

Ingredients

  • 3 lbs. large boneless skinless chicken breasts
  • Non-stick spray
  • 6 oz jar of prepared pesto sauce
  • 1 packet packet Hidden Valley Ranch dressing mix
  • ½ cup chicken broth

Instructions

  • Place chicken into a lightly sprayed crockpot. Pour prepared pesto sauce, Ranch dressing mix, and chicken broth over chicken. Cover and cook on low for 6-8 hours.

Notes

Look for authentic pesto sauce prepared with pine nuts and olive oil rather than substitutions, or make your own homemade pesto. Pesto freezes well, so if you make your own you can double up and freeze the extra.
Recipe Author: Mary Ann Kelley
Crockpot Pesto Ranch Chicken Recipe Page

Day 5 Dinner Menu

  • One Pot Tomato Spinach Pasta
  • Seasoned Green Beans
Spiral pasta mixed with diced tomatoes and spinach, topped with shredded parmesan cheese, on a white plate

One Pot Tomato Spinach Pasta

Course: Main Dish
Cuisine: Italian
Servings: 4 servings
Calories per Serving: 411
Print Pin
0 from 0 votes
Prep Time: 5 mins
Cook Time: 35 mins
Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared on the stovetop, the delicious pasta dish is ready in about 30 minutes.

Ingredients

  • 12 oz box fusilli pasta
  • 28 oz can diced tomatoes
  • 2 cups vegetable or chicken broth
  • ½ medium yellow onion, sliced
  • 3 garlic cloves, sliced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp kosher salt
  • 1 Tbsp olive oil
  • 6 oz package baby spinach
  • Freshly grated Parmesan cheese

Instructions

  • Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
  • Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
  • Stir in spinach. Cover and let stand 10 minutes.
  • Stir just before serving. Serve with Parmesan cheese.

Notes

For an even richer flavor, try substituting fire-roasted tomatoes in this dish.
Vegetable broth and 1 Tbsp Parmesan cheese were used in the nutrition calculation.
Recipe Author: Mary Ann Kelley
One Pot Tomato Spinach Pasta 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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Meal plan for June 24-28, 2019: Meatball Stroganoff, Baked Parmesan Garlic Chicken, Fajitas Texanas, Pesto Ranch Crockpot Chicken, and One Pot Tomato Spinach Pasta


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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