Meal Plan for March 4-8, 2019

Week 10

The Carne Guisada for Monday takes a little bit of attention while it cooks if you are using the slow cooker (the Instant Pot method can be made at dinner time), so if you are not at home during the day it can be made on Sunday and reheated. It gets better the longer it sits, so it may actually be preferable to make it a day ahead.
Free Dinner Menu Archive

Day 1

  • Carne Guisada
  • Tortillas
  • Salad

Day 2

  • Pasta with Homemade Pesto
  • Slow Simmered Green Beans
  • Crusty Bread

Day 3

  • Greek Chicken
  • Couscous
  • Steamed Broccoli

Day 4

  • Chicken Pot Pie
  • Salad

Day 5

  • Tex-Mex Beef Casserole
  • Mexi-corn

Day 1 Dinner Menu

The recipe for Carne Guisada below is for the slow cooker, but you can use the step by step instructions for Carne Guisada in the Instant Pot if you have an electric pressure cooker.

  • Carne Guisada (save leftovers)
  • Tortillas
  • Salad
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Carne Guisada (Mexican Beef Stew)

Carne Guisada for the Slow Cooker


  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
Scale

Ingredients

  • 1/4 cup water
  • 34 lbs beef stew meat
  • salt and pepper to taste
  • 2 cans diced tomatoes with green chilies or plain diced tomatoes (reserve juices)
  • 1 cup onion, chopped
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 T. flour
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp chili powder

Garnishes:

  • fresh cilantro
  • grated cheese
  • pico de gallo
  • sour cream

Instructions

Put water in slow cooker and add meat. Salt and pepper as desired. Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper. Cook on high for about 30 minutes. Add spices to slow cooker and stir. Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid. Heat liquid in microwave or on stovetop. Add flour to liquid and mix well. Add flour mixture to slow cooker and stir to blend well. Cook on low for 3-4 hours until sauce is thickened and meat is tender.

Notes

  1. These instructions are for making Carne Guisada in the slow cooker; you can find the instructions for the Instant Pot here.
  2. If you prefer mild vs. spicy food, substitute the canned tomatoes for the tomatoes with green chilies.
  3. Leftovers from Carne Guisada can be used to make beef enchiladas, Tex-Mex Beef Casserole, or burritos.
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

Keywords: carne guisada slow cooker, carne guisada

Day 2 Dinner Menu

If you are short on time or do not have access to fresh basil, You can purchase prepared pesto instead of making it from scratch. Pesto in the deli section of the grocery store is fresher and better tasting than shelf-stable pesto.

  • Pasta with Homemade Pesto
  • Slow Simmered Green Beans
  • Crusty Bread
Print
Pasta with Homemade Pesto

Pasta with Homemade Pesto


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Scale

Ingredients

  • 2 cups fresh basil leaves, washed, stems removed, and packed into cup
  • ¼ cup Parmesan Cheese
  • ½ cup olive oil
  • 3 Tbsp pine nuts
  • 3 tsp garlic cloves, minced
  • 1 (1 lb.) pkg. pasta, cooked and kept warm

Instructions

Cook pasta according to package directions. While pasta is cooking, place basil leaves in small batches into a food processor and process until well chopped. Add about 1/3 of the nuts and garlic and blend again. Add about 1/3 of the cheese and blend slowly while adding about 1/3 of the olive oil. Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed. Repeat process until all ingredients are used. Serve over pasta with additional Parmesan cheese if desired.

Notes

Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.

  • Method: Stovetop
  • Cuisine: Italian

Keywords: pesto, homemade pesto, pasta with pesto

Day 3 Dinner Menu

Save the leftover chicken from Greek Chicken to use in the Chicken Pot Pie on Day 4. You will also need chicken broth for the pot pie, and you can make an easy broth using the carcass from the Greek Chicken. Just pick the chicken from the bones and save, remove the lemons, and put the carcass back into the slow cooker (no need to wash the slow cooker). Barely cover it with water (the less water you use, the more flavorful the broth), and cook on low overnight. In the morning, strain the broth and put it in the refrigerator. The fat will rise to the top and by evening you will be able to skim it off and use the broth.

  • Greek Chicken (save leftovers)
  • Couscous
  • Steamed Broccoli
Print
Slow Cooker Greek Chicken

Greek Chicken


  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
Scale

Ingredients

  • 1 (5 lbs.) whole roasting chicken, rinsed and patted dry
  • 2 Tbsp olive oil
  • 2 Tbsp fresh rosemary or 2 tsp  dried
  • 3 tsp garlic, minced
  • 1 lemon
  • 1 tsp salt
  • ½ tsp pepper

Instructions

Lightly spray slow cooker with non-stick cooking spray. Place rinsed chicken in slow cooker. Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Brush lemon dressing over entire chicken. Place lemon pieces into chicken cavity. Sprinkle salt and pepper over chicken. Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F. Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

  • Method: Slow Cooker
  • Cuisine: Greek

Keywords: greek chicken, roast chicken, roast greek chicken, slow cooker greek chicken

Day 4 Dinner Menu

  • Chicken Pot Pie (use leftovers from Day 3)
  • Salad
Print
Chicken Pot Pie in a glass pie plate

Chicken Pot Pie


  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
Scale

Ingredients

  • 1 pkg. deep dish pie crusts or homemade equivalent
  • 1/3 C butter
  • 1/3 C chopped onion
  • 1/3 C all purpose flour
  • Salt and pepper to taste
  • 14 oz can chicken broth or homemade equivalent
  • 1/2 C milk
  • 21/2 C cooked chicken, shredded or chopped
  • 2 C frozen mixed vegetables, thawed

Instructions

Heat oven 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts. Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges. Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.

Notes

You may have extra filling leftover, I save mine and use it for extra on the side with leftovers since the filling thickens with time.

  • Method: Oven
  • Cuisine: American

Keywords: chicken pot pie, chicken pie

Day 5 Dinner Menu

  • Tex-Mex Beef Casserole (use Carne Guisada leftovers)
  • Salad
Print
Tex-Mex Beef Casserole

Tex-Mex Beef Casserole


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Scale

Ingredients

  • 3 cups prepared Carne Guisada
  • 30 oz. can refried beans
  • 3 cups cooked rice
  • 10 oz. can diced tomatoes and green chilies, drained
  • 1/2 cup crushed tortilla chips
  • 2 cups shredded Mexican blend cheese
  • pico de gallo and cilantro for garnish

Instructions

In a 9×12 baking dish, layer the rice, refried beans, tomatoes and green chilis, and carne guisada. Sprinkle with crushed tortilla chips and cheese. Bake at 350 for 30 minutes. Serve with fresh cilantro and pico de gallo.

Notes

For flavor that packs a powerful punch, try adding cumin and garlic salt to the refried beans before adding to the casserole. You can also substitute yellow rice in place of the white rice for even more flavor.

  • Method: Oven
  • Cuisine: Tex-Mex

Keywords: carne guisada leftovers, tex-mex beef casserole

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About Mary Ann

Mary Ann Kelley has been creating meal plans online since the early 2000's, first as part of TheHomeSchoolMom's resources for busy moms and later on Menus4Moms. She loves planning/organizing and she loves to cook, so meal planning is a natural intersection of the two. Her goal for Menus4Moms is to help busy cooks to save time and money through planning ahead and becoming more efficient in the kitchen.

Mary Ann is the mother of two grown daughters and is married to a retired Marine. She lives in Fredericksburg, Virginia. In her free time, she enjoys reading, watching foreign television series, researching genealogy, and traveling.

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