Meal Plan for March 25-29, 2019 (Week 13)

Free Weekly Dinner Menu Plan for Week 13, 2019 (visit site for recipes): Grilled Marinated Chicken, Barley Lentil Soup, Burrito Casserole, Mediterranean Chicken and Pasta, Mushroom Salisbury Steak

Week 13

This week we are going to stock up on chicken in the freezer to save you prep time later. The recipe we use is best when it’s grilled, but it can be baked if you don’t have a grill.
Dinner Meal Plan Archive

Day 1

  • Grilled Marinated Chicken (Rate recipe)
  • Slow Simmered Green Beans

Day 2

Day 3

Day 4

  • Mediterranean Chicken and Pasta (Rate recipe)
  • Spinach Salad

Day 5

  • Mushroom Salisbury Steak (Rate recipe)
  • Mashed Potatoes
  • Steamed Broccoli

Day 1 Dinner Menu

Serve grilled chicken tonight, save 3 cups of chicken in the refrigerator for Day 4, and freeze the rest of the extra chicken. Plan ahead — the chicken needs to marinate all day at a minimum and preferably overnight.

  • Grilled Marinated Chicken (Rate recipe)
  • Slow Simmered Green Beans
Chopped grilled chicken

Grilled Marinated Chicken

Course: Main Course
Cuisine: American
Servings: 16 servings
Calories per Serving: 200
Print Pin
5 from 1 vote
Prep Time: 30 mins
Cook Time: 25 mins
Bulk cooking chicken saves time on busy nights when you need to get dinner on the table in a hurry, and using grilled marinated chicken adds a depth of flavor not found in baked or sautéed chicken when you add it to recipes.


  • 4 lbs. boneless skinless chicken breasts
  • 1/2 cup red wine vinegar
  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. garlic salt or Adobo
  • 1/2 tsp. pepper


  • Place marinade with chicken in a marinating container and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven. Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.


Prep time includes the time spent chopping and bagging the extra chicken for the freezer.
Recipe Author: Mary Ann Kelley

Day 2 Dinner Menu

Soup with barley, lentils, carrots, tomatoes, adn broth in a white bowl

Barley Lentil Soup

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


  • 8 sun-dried tomatoes, rehydrated, drained, and chopped
  • 3 Tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 carrots, sliced
  • 4 celery stalks, sliced
  • 1 red bell pepper, chopped
  • 2 tsp dried basil
  • 1 tsp oregano, dried and crumbled
  • 70 oz. beef broth, plus more for thinning as desired
  • 28 oz. can whole tomatoes
  • 2 Tbsp tomato paste
  • 1 cup pearl barley
  • 1 cup lentils
  • salt and pepper to taste


Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent. Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes). Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours. Thin soup to desired consistency with more broth, and season with salt and pepper.


For a vegetarian option, use vegetable stock in place of beef broth.

  • Method: Stovetop


  • Serving Size: 1 Bowl
  • Calories: 359

Keywords: barley, soup, lentil, barley lentil soup, vegetable soup

Day 3 Dinner Menu

Burrito Casserole

Quick and Easy Burrito Casserole

  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes


Dress up frozen burritos with this tasty recipe.



  • 1 pkg frozen bean burritos (8 count)
  • 1 (10 oz) can cream of mushroom soup
  • ½ can of milk
  • 1 (4 oz) can diced green chilies
  • 2 C shredded cheddar cheese
  • Nonstick cooking spray


Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish. Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese. Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.


Substitute any kind of burritos that you think would be good, and feel free to change the flavor of the cream soup (cream of chicken with chicken enchiladas, for example).

  • Method: Oven
  • Cuisine: Tex-Mex


  • Serving Size: 1 burrito
  • Calories: 394

Keywords: recipe with frozen burritos, burrito casserole

Day 4 Dinner Menu

  • Mediterranean Chicken and Pasta (Rate recipe)
  • Spinach Salad
Bowl of shell pasta with tomatoes, feta cheese, and balsamic vinegar with text Mediterranean Chicken with Pasta

Mediterranean Chicken with Pasta

Course: Main Dish
Cuisine: Mediterranean
Servings: 6
Calories per Serving: 485
Print Pin
4 from 2 votes
Prep Time: 15 mins
Cook Time: 15 mins
Balsamic vinegar, feta cheese, and grilled chicken combine to create a perfect blend of flavors, and with grilled chicken from the freezer, it is a quick and delicious meal.


  • 16 oz shell or orecchiette pasta, cooked & rinsed
  • 1/2 cup light extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 can diced tomatoes, drained
  • 1 medium red pepper
  • 1 medium onion
  • 3 cups cooked and cubed chicken
  • 1/4 cup fresh basil, chopped (or 2-3 tsp. dried)
  • salt and pepper to taste
  • 4 oz. feta cheese, crumbled, plus extra for garnish
  • 1/4 cup shredded Parmesan cheese


  • Dice red pepper and onion; sauté in a tablespoon of oil. And chicken, tomatoes, and basil and mix well. In a bowl, combine cooked pasta and balsamic vinegar. Add to pan with chicken and vegetables. Season with salt and pepper then add feta and Parmesan cheeses. Toss well and serve immediately.


  1. Orecchiette pasta's hearty thickness is the perfect for this dish, but not all stores carry it. If you can't find it, pasta shells are the best substitution.
  2. This can be made vegetarian by omitting the chicken or using your favorite plant-based substitution.
Recipe Author: Mary Ann Kelley

Day 5 Dinner Menu

  • Mushroom Salisbury Steak (Rate recipe)
  • Mashed Potatoes
  • Steamed Broccoli
Cooked beef patty in mushroom sauce on a white plate

Mushroom Salisbury Steak

  • Author: Mary Ann
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 1 can cream of mushroom soup, divided
  • 1 Lb ground beef
  • 1/3 cup bread crumbs
  • 1 egg, beaten
  • ¼ cup onion, chopped
  • 1 ½ cups mushrooms, sliced
  • ½ cup milk


In a bowl, mix ¼ cup of soup, ground beef, bread crumbs, egg, and onion. Shape into four patties. Brown mushrooms in a skillet. When mushrooms are tender, remove from pan and set aside. In the same skillet, brown patties. Drain and set aside when browned. Add mushrooms, remaining soup, and milk to skillet; return patties to skillet. Cover and simmer on low 20 minutes or until meat is cooked through.

  • Category: Main Dish
  • Method: Stovetop


  • Serving Size: 1 patty
  • Calories: 293

Keywords: salisbury steak, mushrooms

Pin This Dinner Menu Plan:

Free Weekly Dinner Menu Plan for Week 13, 2019 (visit site for recipes): Grilled Marinated Chicken, Barley Lentil Soup, Burrito Casserole, Mediterranean Chicken and Pasta, Mushroom Salisbury Steak

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. Thank you for the weekly menus. I’ve followed your web site for more than 10 years and was really glad to see the free menus reappear.

    Cooking extra to stock the freezer is always a good idea. My problem, however, is that I sometimes fail to take into account the extra that was put into the freezer when it comes to planning meals a couple of weeks later. I’d suggest that you’d put a reminder in a future menu plan to draw the chicken breasts from this Monday from the freezer.

    • Thanks, Elsi—it’s great to have you using the menus again. I try to make general notes for the freezer stock. Everyone is on a different cooking schedule in terms of stocking the freezer, and I’m still getting in the swing of which reminders to give. It’s good to have feedback to help me. Thanks for the reminder!

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