Meal Plan for March 11-15, 2019 (Week 11)

Week 11, 2019: Hash Brown Potato Soup, Poppy Seed Chicken, Black Beans and Rice, Crustless Broccoli Quiche, Baked Ziti

Week 11

This week’s meal plan includes one of my favorite quick and easy meals—Hash Brown Potato Soup. It’s super fast to prepare and you can keep all of the ingredients on hand in the pantry and freezer. Black Beans and Rice is another easy meal, and the Baked Ziti freezes well so it’s a good idea to make two and put one in the freezer.

There are no planned leftovers this week, but if you have time as you are making a meal or on the weekend, bulk up your freezer stock of chicken or onions and peppers. You’ll be glad you did when making a dish like the Black Beans and Rice.
Free Dinner Menu Archive

Day 1

  • Hash Brown Potato Soup
  • Salad
  • Baguette

Day 2

  • Poppy Seed Chicken
  • Acorn Squash
  • Seasoned Green Beans

Day 3

  • Black Beans and Rice
  • Southwest-style Green Salad

Day 4

  • Crustless Broccoli Quiche
  • Grapes
  • Buttermilk Biscuits

Day 5

  • Baked Ziti
  • Salad

Day 1 Dinner Menu

  • Hash Brown Potato Soup
  • Salad
  • Baguette
potato soup garnished with cheese and green onion in brown crock

Hash Brown Soup

  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Using frozen hash browns is a super quick way to put potato soup on the table without a lot of fuss or mess.



  • 1 onion, chopped
  • 1 Tbsp oil
  • 3 cans chicken broth
  • 32 oz. bag frozen hash browns (diced, not shredded)
  • 10.5 oz. can cream of celery soup
  • 10.5 oz. can cream of chicken soup
  • 12 oz. can evaporated milk
  • 16 oz. cheddar cheese, divided
  • green onions, chopped (for garnish)


Sauté onion in oil in soup pot.

Add broth and bring to boil.

Add hash browns and bring to boil.

Add soups and evaporated milk, bring to a simmer.

Add 3-1/2 cups cheddar cheese.

Heat, stirring frequently, until cheese melts.

Serve garnished with remaining shredded cheddar and green onions.


  1. If you have sautéed onions in the freezer, use 1 cup of onions. If not, consider sautéing a whole bag of onions either while preparing this dish or later when you have more time and freezing them in 1 cup portions. Next time a recipe calls for a sautéed onion, you have it already prepared!
  2. For a vegetarian version of this soup, use vegetable stock in place of chicken broth, and use two cans of cream of celery soup and omit the cream of chicken soup.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Calories: 347

Keywords: hash brown potato soup, hash brown soup, easy potato soup, stovetop soup, easy recipes

Day 2 Dinner Menu

When you are preparing the chicken for the Poppy Seed Chicken, buy and sauté extra pound or two for the freezer, or if it’s warm enough where you are you can grill up to 5 lbs. at a time, then chop and freeze.

Poppy Seed Chicken Casserole in a pan with a spoonful held up to camera

Poppy Seed Chicken Casserole

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x



  • 2 cups cooked chicken (from freezer) or 1 lb. chicken breasts, chopped and sautéed
  • 2 cans cream of chicken soup
  • 1/2 cup light sour cream
  • 1 sleeve round buttery crackers, crushed
  • 1 Tbsp. poppy seed


  • 1 sleeve round buttery crackers, crushed
  • 2 Tbsp. butter, melted
  • poppy seed for garnish


Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325°F for 25 minutes.

  • Method: Oven
  • Cuisine: American


  • Calories: 361

Keywords: poppy seed chicken casserole

Day 3 Dinner Menu

Black Beans and Rice on a glass plate sitting on a table with a red tablecloth

Black Beans and Rice

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 cup onion, sautéed (from freezer)
  • 1 cup green bell pepper, sautéed (from freezer)
  • 2 cups black beans, cooked or 1 can black beans, drained and rinsed
  • 2 tsp garlic, minced
  • 1 cup salsa
  • salt and pepper, to taste
  • 2 cups rice


Cook rice according to package directions. While rice is cooking, combine onion, bell pepper, cooked beans, garlic, salsa, salt, and pepper in a skillet. Cover and let simmer while preparing rice. Add water to beans if necessary. Serve beans over rice.


If you do not have onions and green pepper in your freezer, you can substitute another cup of salsa or sauté one onion and one pepper.

  • Method: Stovetop
  • Cuisine: Tex-Mex


  • Calories: 266

Keywords: black beans and rice, easy stovetop black beans and rice, quick black beans and rice

Day 4 Dinner Menu

Quiche freezes well, so if you’d like to stock your freezer, double this recipe, and pull one out of the oven about 20 minutes before it is done to cool. When it is no longer too hot to touch, wrap with double layers of foil and freeze. You can tuck the original recipe between the layers of foil and label the outside. The frozen version will need to cook about 40 minutes or until the center is completely cooked though.

Crustless Broccoli Quiche

Crustless Vegetable Quiche

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 1x


  • 8 eggs, beaten
  • 1 (10 oz.) pkg frozen chopped broccoli, cooked, drained and chopped
  • 1 C. cheddar cheese, shredded
  • Salt and pepper to taste
  • 1 C. milk


Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides. Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.


For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

  • Method: Oven


  • Calories: 219

Keywords: easy crustless quiche, crustless vegetable quiche, broccoli quiche, crustless broccoli quiche

Day 5 Dinner Menu

Baked Ziti freezes well, so consider doubling the recipe and putting the extra one in the freezer.

  • Baked Ziti
  • Salad
Quick and Easy Baked Ziti on a white plate with garlic bread

Cheesy Baked Ziti

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


  • 1 (12 oz) box ziti or penne
  • 2 (25 oz) jars pasta sauce
  • 2 tsp Italian seasoning
  • 3 cups mozzarella cheese, shredded, divided
  • 1 egg
  • 1 (16 oz) container ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 Tbsp parsley
  • 1/2 tsp salt
  • Nonstick cooking spray


Spray a 3-quart baking dish. Cook pasta according to package directions but slightly undercooking; drain. In a medium bowl combine pasta sauce and Italian seasoning. Remove 2 cups and set aside. Stir remaining sauce into cooked pasta.

Place half of the pasta mixture in baking dish. Sprinkle 1 cup of the mozzarella cheese on top.

In a medium bowl, beat egg and stir in ricotta, Parmesan, parsley, and salt until blended.

Place over the mozzarella cheese by dolloping with a spoon and gently spread. Top with remaining pasta, then sprinkle with 1 cup of the mozzarella cheese. Spread remaining pasta sauce evenly to edges of dish, coating all pasta.

Bake, uncovered, in a preheated 350°F oven for 30 minutes or until very hot in center and edges are bubbly.

Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.

  • Method: Oven
  • Cuisine: Italian


  • Calories: 490

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Week 11, 2019: Hash Brown Potato Soup, Poppy Seed Chicken, Black Beans and Rice, Crustless Broccoli Quiche, Baked Ziti

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.


  1. Years ago when my three older kids were younger and I was homeschooling, I remember using Menus4moms all the time. I would print off my weekly menus and be set for the week. I would mark all over the pages about what we liked and didn’t like or what to even double. I still have one big notebook just filled with a lot of those weeks that I sometimes go and pull out because it was so convenient. There have been many times in the past few years that I have wished for these again. It will be nice to see these all again and see if they are new recipes or the ones that I’m already familiar with.

    • That’s so great to hear, Joanna! You will see many familiar recipes as well as some new ones. It would be a huge help if you would give a star rating to the ones you have tried!

  2. I would like to see more low carb options in weekly menus. We strive to eat low carb/keto as a family. We allow fruit and yogurt for kids. We aren’t super strict on the kids but striving to incorporate healthier lifestyles.

    • Thanks for the feedback, Kaitlin. Since we are only doing one version of the meal plans, we unfortunately won’t be able to hit all of the diet preferences out there. I know I’ve seen paid plans with a low carb option available, so you might check into those. I did low carb for a couple of years and found lots of meal ideas through Facebook groups—you might look there.

  3. June Kathrein says

    I like the new design.

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