Meal Plan for June 3-7, 2019 (Week 23)

Menus4Moms Free Weekly Dinner Menu Plan: Visit site for recipes; Week 23, 2019: 1-Stuffed Shells, 2-Crockpot Chicken and Dumplings, 3-Taco Macaroni, 4-Stuffed Bell Peppers, 5-Greek Pizza

Week 23

Freezer-stocking options this week:

  • 1 pan stuffed shells (Day 1)
  • 5 lbs. taco-seasoned ground beef (Day 3)
  • Filling for crockpot vegetarian stuffed peppers (Day 5)

Dinner Meal Plan Archive

Day 1

  • Spinach and Ground Beef Stuffed Shells
  • Peas and Carrots

Day 2

  • Crockpot Chicken and Dumplings
  • Zucchini and Tomatoes

Day 3

  • Taco Macaroni
  • Southwestern-style Salad

Day 4

  • Crockpot Vegetarian Stuffed Bell Peppers
  • Green Beans

Day 5

  • Greek Pizza
  • Broccoli Salad

Day 1 Dinner Menu

The stuffed shells makes a pan to eat and a pan for the freezer. Place the unused half of the prepared shells on a flat sheet and freeze. When frozen, place in a freezer container labeled with date and “Stuffed Shells: Thaw, place in pan over a little pasta sauce and pour remaining sauce from 28 oz. jar over top of shells. Cover with foil, and bake at 350°F for 45 minutes.” Return to freezer. Save unopened jar of sauce in the pantry for use with frozen shells.

  • Spinach and Ground Beef Stuffed Shells
  • Peas and Carrots
White plate with 3 jumbo pasta shells stuffed with beef and covered with spaghetti sauce, garnished with parsley

Spinach & Ground Beef Stuffed Shells

Course: Main Dish
Cuisine: Italian
Servings: 10 servings
Calories per Serving: 486
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Prep Time: 10 mins
Cook Time: 45 mins
Stock your freezer with a pan of homemade stuffed shells with ground beef, spinach, onion, and garlic, and enjoy the other pan for dinner tonight.

Ingredients

  • 1 lb. ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 10 oz bag fresh spinach
  • 1 cup water
  • 2 lbs. ricotta cheese
  • 1 cup Italian blend cheese, shredded
  • 12 oz jumbo pasta shells, cooked according to package directions
  • 56 oz pasta sauce

Instructions

  • Brown the beef with the onion and garlic in a skillet.
  • Cook the spinach in a pot with 1 cup water until soft and wilted, about 3-4 minutes. Drain spinach and squeeze out any excess water. Chop the spinach.
  • Mix the sausage, spinach, ricotta, and Italian cheese together. Fill each cooked shell with the mixture.
  • Spread a bit of sauce from 1 jar of sauce on the bottom of a 9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar.
  • Cover the pan with foil and bake at 350°F for 45 minutes.
  • Place the other half of the shells on a flat sheet and freeze. When frozen, place in a freezer container, label with “Stuffed Shells: Thaw, place in pan and cover with foil, and bake at 350°F for 45 minutes”, and return to freezer. Save unopened jar of sauce in the pantry for use with frozen shells.
Recipe Author: Mary Ann Kelley
Spinach & Ground Beef Stuffed Shells Recipe Page

Day 2 Dinner Menu

  • Crockpot Chicken and Dumplings
  • Zucchini and Tomatoes
A fork cutting into a dumpling on a blue plate with shredded chicken, dumplings, and sauce

Easy Crockpot Chicken & Dumplings

Course: Main Dish
Cuisine: American
Servings: 10 servings
Calories per Serving: 204
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Prep Time: 10 mins
Cook Time: 6 hrs 30 mins
Canned soup and refrigerator biscuits make prep easy for crockpot chicken and dumplings.

Ingredients

  • 5 boneless skinless chicken breasts
  • 2 Tbsp butter, softened
  • 21 oz cream of chicken soup
  • 1 ½ cups chicken broth plus extra for thinning
  • 1 onion, diced
  • 1 Tbsp parsley
  • 6 refrigerator biscuits, from can

Instructions

  • Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
  • In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
  • Cover and cook on high for 4-6 hours.
  • After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. On a cutting board, using a sharp knife, cut each biscuit into 9 pieces. Stir biscuit pieces into hot chicken mixture.
  • Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about 1/2 to 1 cup of hot chicken broth or water to thin the mixture. Serve hot.
Recipe Author: Mary Ann Kelley
Easy Crockpot Chicken & Dumplings Recipe Page

Day 3 Dinner Menu

If you would like to stock your freezer with taco-seasoned ground beef, plan to purchase extra ground beef this week and cook it up on or before Day 3. I’ve included our taco seasoning recipe below. After cooking, divide the seasoned beef into portions equal to the number of pounds that you used or less (I tend to use less meat in recipes, so I freeze mine in smaller portions). Use one portion in Taco Macaroni on Day 3 and label and freeze the rest for future use.

  • Taco Macaroni
  • Southwestern-style Salad
White bowl of macaroni noodles, ground beef, and tomatoes topped with shredded cheddar cheese, with a fork

30 Minute Taco Macaroni

Course: Main Dish
Cuisine: Tex-Mex
Servings: 8 servings
Calories per Serving: 437
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Prep Time: 10 mins
Cook Time: 20 mins
30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.

Ingredients

  • 16 oz elbow macaroni
  • 1 lb. ground beef
  • 2 tbsp. taco seasoning mix
  • 1/3 cup water
  • 1/2 onion, chopped
  • 2 tsp garlic, minced
  • 1 cup tomato sauce
  • 1 cup water
  • 10 oz Rotel tomatoes and green chilies, drained
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup cheddar cheese, shredded

Instructions

  • Cook pasta according to package directions.
  • Brown ground beef in a skillet with onion and garlic.
  • Add taco seasoning mix and 1/3 cup of water and simmer for 2 minutes. Stir in tomato sauce, water, milk, Rotel, salt, pepper, and cooked pasta. Stir in cheese and serve warm.

Notes

If you already have taco-seasoned ground beef in the freezer, this recipe can be done in about 15 minutes. If you don't have any stockpiled, go ahead and cook extra tonight and freeze it. Cooking 5 lbs. ground beef and seasoning it for the freezer takes less time than making 1 lb. ground beef 5 times and seasoning it for each recipe.
Recipe Author: Mary Ann Kelley
30 Minute Taco Macaroni Recipe Page

Taco Seasoning Mix

Course: Bulk Cooking, Seasoning
Cuisine: Mexican
Servings: 8 portions
Calories per Serving: 28
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Prep Time: 10 mins
Making your own spice mixes is cost effective and easy, and you know exactly what is in the mix. When preparing taco meat with this taco seasoning mix, cook the ground beef then add 2 Tbsp. of mix with 1/3 cup of water per pound of meat. Simmer for about two minutes, stirring as it cooks.

Ingredients

  • 1/4 cup dried minced onion
  • 1/4 cup chili powder
  • 3 Tbsp salt
  • 4 tsp. cornstarch
  • 1 Tbsp dried minced garlic
  • 1 Tbsp ground cumin
  • 1 Tbsp crushed red pepper flakes
  • 2 tsp. beef bouillon granules
  • 1 1/2 tsp. dried oregano

Instructions

  • Combine all ingredients. Store in an airtight container for up to 1 year.

Notes

  • This recipe makes enough seasoning for 8 lbs. of ground beef. Nutrition data is for a portion to season a pound of meat.
  • When preparing taco meat: brown ground beef in a skillet and drain. For each pound of beef, add 2 Tbsp of the taco seasoning mix and 1/3 cup of water. Bring to a boil, then cook and stir for two minutes.
Recipe Author: Mary Ann Kelley
Taco Seasoning Mix Recipe Page

Day 4 Dinner Menu

The filling for the stuffed bell peppers on Day 4 freezes well, so if you’d like you can double just the filling ingredients and freeze for later. Label with “Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt.”

  • Crockpot Vegetarian Stuffed Bell Peppers
  • Green Beans
Green bell pepper on a white plate filled with rice, kidney beans, diced tomatoes, corn, and cheese beside another bell pepper all in front of a red background

Crockpot Vegetarian Stuffed Peppers

Course: Main Dish
Cuisine: Tex-Mex
Servings: 6 stuffed peppers
Calories per Serving: 391
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Prep Time: 10 mins
Cook Time: 8 hrs
Crockpot Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.

Ingredients

  • 15 oz red kidney beans, drained and rinsed
  • 12 oz frozen corn, thawed
  • 14.5 oz diced tomatoes
  • ¼ cup salsa
  • ¼ cup onion, chopped
  • 1 ½ cups cooked rice
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 2 cups cheddar cheese, shredded
  • 6 medium green bell peppers, seeded and tops removed

Instructions

  • In a large mixing bowl, combine beans, corn, tomatoes, salsa, onion, cooked rice, Worcestershire sauce, salt, pepper and 1 ¾ cups of cheese.
  • Stuff peppers with vegetable mixture. Place peppers in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours).
  • During the last 30 minutes of cooking time, sprinkle with remaining cheese and allow cheese to melt.

Notes

Swap out red bell peppers for a sweeter version of this dish.
The prep work for this dish can all be done the night before; just put the stuffed peppers into the crockpot in the morning, turn it on and go.
The filling for the stuffed bell peppers freezes well, so if you'd like you can double just the filling ingredients and freeze a batch for later. Label with "Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt."
Recipe Author: Mary Ann Kelley
Crockpot Vegetarian Stuffed Peppers Recipe Page

Day 5 Dinner Menu

  • Greek Pizza
  • Broccoli Salad
Serving spatula lifting a slice of pizza off of whole pizza on a pizza pan, pizza has thick crust, baby spinach onions, tomatoes, and mozzarella cheese

Greek Pizza

Course: Main Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories per Serving: 409
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Prep Time: 15 mins
Cook Time: 10 mins
Fresh tomatoes and spinach combine with onion slices and feta cheese to make delicious homemade Greek Pizza.

Ingredients

  • 1 prepared pizza crust
  • 2 Tbsp olive oil
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp garlic salt or adobo seasoning
  • 1 bag baby spinach
  • 2 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 4 oz feta cheese
  • 2 cups mozzarella cheese, shredded

Instructions

  • Preheat oven to 450°F.
  • Prepare pizza crust on baking surface. Place ingredients on crust in the order listed.
  • Bake until hot and bubbly, about 10 minutes if the crust is pre-baked, longer if the crust is not cooked.

Notes

If you are a fan of olives, you can add sliced black olives.
Leftover roasted chicken can be shredded and added, but be prepared to eat with a fork if you opt for this addition.
Recipe Author: Mary Ann Kelley
Greek Pizza Recipe Page
Broccoli Salad

Broccoli Salad

Course: Salad
Cuisine: American
Servings: 6 servings
Calories per Serving: 361
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5 from 1 vote
Prep Time: 15 mins
Chill Time: 4 hrs

Ingredients

  • 3 cups fresh broccoli florets
  • 3/4 cup cheddar cheese, shredded
  • 2 Tbsp. onion, chopped
  • 3/4 cup mayonnaise
  • 1/3 cup sugar
  • 1 1/2 Tbsp. red wine vinegar
  • 6 strips turkey bacon, cooked and crumbled

Instructions

  • In a large bowl, combine the first 3 ingredients and set aside. In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours. Add bacon crumbles just before serving.
Recipe Author: Mary Ann Kelley
Broccoli Salad Recipe Page

Create a Shopping List

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.

Make sure your shopping list includes either the ingredients for the taco season mix recipe or taco seasoning mix but not both.

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Menus4Moms Free Weekly Dinner Menu Plan: Visit site for recipes; Week 23, 2019: 1-Stuffed Shells, 2-Crockpot Chicken and Dumplings, 3-Taco Macaroni, 4-Stuffed Bell Peppers, 5-Greek Pizza


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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