Meal Plan for May 20-24, 2019 (Week 21)

Menus4Moms Free Weekly Dinner Menu Plan: Visit site for recipes; Week 21, 2019: 1-Roast Beef, 2-Cheddary Chicken and Broccoli over Puff Pastry, 3-Hot Roast Beef Sandwiches, 4-South of the Border Quiche, 5-Chinese Cashew Chicken

Week 21

Notes for this week:

  • Plan to use the leftovers from the Roast Beef on Day 1 in the Roast Beef Sandwiches on Day 3. If needed, use two roasts or a larger roast.
  • Cheddary Chicken and Broccoli on Day 2 is based on one puff pastry per serving. You may prefer two per serving; if so, double the recipe.

Dinner Meal Plan Archive

Day 1

  • Roast Beef with Carrots & Potatoes (save leftovers for Day 3)
  • Macaroni and Cheese

Day 2

  • Cheddary Chicken and Broccoli (use chicken from freezer)
  • Glazed Baby Carrots
  • Green Salad

Day 3

  • Hot Roast Beef Sandwiches (use leftovers from Day 1)
  • Mashed Potatoes
  • Steamed Broccoli

Day 4

  • South of the Border Quiche
  • Fruit of Your Choice

Day 5

  • Chinese Cashew Chicken
  • Spinach and Strawberry Salad with Poppy Seed Dressing

Day 1 Dinner Menu

  • Roast Beef with Carrots & Potatoes (save leftovers for Day 3)
  • Macaroni and Cheese
Roast beef with chopped carrots and potatoes on a white plate

Roast Beef with Potatoes and Carrots

Course: Main Dish
Servings: 8 servings
Calories per Serving: 257
Print Pin
3.67 from 3 votes
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Roast Beef with Carrots and Potatoes is easy comfort food in the crockpot. 10 minutes in the morning and a delicious meal is ready when you are.

Ingredients

  • 3-4 lb roast beef, cut of your choice
  • 1/4 tsp pepper, to taste
  • Adobo seasoning, to taste
  • 2 cups carrots, sliced
  • 1 lb red potatoes, quartered

Instructions

  • Trim fat from roast and rub with seasonings. Place meat in slow cooker; add vegetables. Cook on low 8 hours. (If you can cook on auto, cook on high for 2 hours and have it switch to low after 2 hours.) 

Notes

Nutrition data based on a 3-lb roast.
Recipe Author: Mary Ann Kelley
Roast Beef with Potatoes and Carrots Recipe Page

Day 2 Dinner Menu

  • Cheddary Chicken and Broccoli (use chicken from freezer)
  • Glazed Baby Carrots
  • Green Salad
Biscuits with broccoli, chicken, and shredded cheddar cheese on a white plate

Cheddary Chicken and Broccoli

Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories per Serving: 467
Print Pin
5 from 2 votes
Cook Time: 25 mins
Delightfully flaky puff pastry is the perfect complement to the lemony flavor of Cheddary Chicken and Broccoli.

Ingredients

  • 1 package puff pastry shells
  • 24 oz chicken gravy
  • 1 tbsp. lemon juice
  • 2 cups cooked chicken, from freezer
  • 2 cups frozen broccoli cuts or florets, thawed
  • 1 cup shredded cheddar cheese, separated
  • Montreal chicken seasoning, to taste (affiliate link)

Instructions

  • Bake puff pastry according to package instructions.
    While puff pastry is baking, combine gravy, lemon juice, chicken, broccoli, 1/2 cup of the cheese, and seasoning in a large saucepan. Cook over medium heat, stirring frequently, until heated through.
    Serve in pastry shells with remaining cheese sprinkled on top.

Notes

  1. Nutrition calculation uses 1 tsp Montreal Chicken Seasoning.
  2. Servings are calculated using 1 puff pastry per serving.
Recipe Author: Mary Ann Kelley
Cheddary Chicken and Broccoli Recipe Page

Day 3 Dinner Menu

  • Hot Roast Beef Sandwiches (use leftovers from Day 1)
  • Mashed Potatoes
  • Steamed Broccoli
Photo of a slice of white bread with sliced roast beef and gravy, with mashed potatoes and gravy and cooked brocoli florets on a white plate

Hot Roast Beef Sandwiches

Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories per Serving: 304
Print Pin
0 from 0 votes
Prep Time: 15 mins
Open-faced hot roast beef sandwiches with gravy are a wonderful way to use leftovers in a familiar comfort food.

Ingredients

  • 1 lb leftover roast beef
  • 4 slices bread
  • 1 cup brown gravy

Instructions

  • Slice leftover roast beef thinly and heat. Place roast beef slices on top of bread and cover with hot gravy before serving.

Notes

If you have leftover gravy from making your roast beef, use that. If not, a jar of gravy can be substituted.
Recipe Author: Mary Ann Kelley
Hot Roast Beef Sandwiches Recipe Page

Day 4 Dinner Menu

  • South of the Border Quiche
  • Fruit of Your Choice
Photo of a fork cutting into a slice of quiche topped with sliced black olives, salsa, and sour cream on a white plate with a blue ring around the edge

South of the Border Quiche

Course: Main Dish
Cuisine: Tex-Mex
Servings: 12 servings
Calories per Serving: 424
Print Pin
0 from 0 votes
Prep Time: 30 mins
Cook Time: 30 mins
Resting Time: 10 mins
Total Time: 1 hr
This recipe makes two quiches, so one can go in the freezer for a night when you have less time for meal prep.

Ingredients

  • 2 pie crusts, unbaked
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 3 cups cheddar cheese, shredded
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 8 eggs
  • 2 cups milk
  • 8 oz green chilies, chopped
  • 1/2 medium onion, thinly sliced
  • 1 Tbsp cilantro
  • 1 cup black olives, sliced and drained
  • salt and pepper, to taste
  • salsa and sour cream, optional garnishes

Instructions

  • Place pie crusts in two pie pans. Line crusts with aluminum foil. Bake both pie crusts at 400°F for 5 minutes; remove foil and bake an additional 5 minutes. Add chili powder, cumin, and cheeses to bottom of baked crusts.
    Mix together eggs, milk, chilies, onions, olives, and cilantro in a large mixing bowl. Pour half in each pie crust.
    Place one pie on baking sheet and bake at 400°F for 30 minutes. Add foil to edge of crust as crust starts to brown. Continue to bake until knife inserted in center comes out clean. Remove from oven and allow to set up for about 5 -10 minutes before serving.
    Cover and freeze second quiche for future use. (Label quiche for freezer “South of the Border Quiche. Remove quiche from freezer 30 minutes before baking. Bake at 400°F for 40 minutes. Line edges of crust with foil as crust starts to brown. Continue baking about 30 minutes until knife inserted in center comes out clean. Let set for 10 minutes before serving.”)

Notes

Optional ingredients not included in nutritional data.
Recipe Author: Mary Ann Kelley
South of the Border Quiche Recipe Page

Day 5 Dinner Menu

  • Chinese Cashew Chicken
  • Spinach and Strawberry Salad with Poppy Seed Dressing
Red plate with chopsticks and rice, sliced red bell peppers, cashews, chicken, and green onions

Chinese Chicken with Cashews

Course: Main Dish
Cuisine: Chinese
Servings: 6 servings
Calories per Serving: 378
Print Pin
0 from 0 votes
Prep Time: 10 mins
Cook Time: 30 mins
Marinating Time: 12 hrs
Total Time: 40 mins
Preparing the chicken in a fresh garlic and ginger marinade and cooking in sesame oil is the secret to the wonderful flavor in Chinese Chicken with Cashews.

Ingredients

  • 3 boneless, skinless chicken breasts, cubed
  • 2 tsp sesame oil
  • 1/2 medium red bell pepper, sliced
  • 1 tsp cornstarch
  • salt and pepper, to taste
  • 1/4 cup cashews
  • 1/4 cup green onions, sliced
  • 2 cups Calrose rice, prepared

Marinade

  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup cooking sherry
  • 4 Tbsp fresh ginger, chopped
  • 6 garlic cloves

Instructions

  • Mix all marinade ingredients together thoroughly in a small bowl. Pour half of marinade over raw chicken in a container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for basting later in the cooking process.
    In a large skillet, heat oil over medium high heat. Carefully add chicken to heated oil. Use a slotted spoon to avoid adding the marinade to the hot oil. Add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken.
    Stir fry until chicken is cooked through; remove chicken from skillet and keep warm. Add the red bell pepper slices to the skillet and stir fry for 2 minutes. Next, add cornstarch to the reserved marinade. Add cornstarch/marinade mixture and the chicken to the peppers in the skillet; stir fry for 2 more minutes.
    Remove skillet from heat. Season with salt and pepper; garnish with scallions and cashews. Serve over rice.

Notes

You'll need to plan ahead for this recipe to ensure you allow time for the chicken to marinate.
Recipe Author: Mary Ann Kelley
Chinese Chicken with Cashews Recipe Page

Create a Shopping List

Note that any adjustments to servings from above 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.

Pin This Dinner Menu Plan:

Menus4Moms Free Weekly Dinner Menu Plan: Visit site for recipes; Week 21, 2019: 1-Roast Beef, 2-Cheddary Chicken and Broccoli over Puff Pastry, 3-Hot Roast Beef Sandwiches, 4-South of the Border Quiche, 5-Chinese Cashew Chicken


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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