Meal Plan for May 6-10, 2019 (Week 19)

Free weekly dinner menu plan Week 19, 2019,visit site for recipes: Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole

Week 19

Notes for this week:

  • Plan ahead for Day 1—the dried beans have to soak overnight. You can cook the beans ahead if you’d like so that prep time is faster when you prepare the burritos. In a pinch, you could substitute canned refried beans in the burritos, or even use frozen burritos with the homemade sauce.
  • The chicken on Day 3 needs to marinate overnight, so prepare it ahead.
  • We are making extra chicken on Day 3 to use in the Asparagus Chicken Pecan Salad on Day 4 and to stock the freezer.

Dinner Meal Plan Archive

Day 1

  • Burritos Mojados (Wet Burritos)
  • Sautéed Zucchini and Tomatoes

Day 2

  • Alfredo Tortellini Primavera
  • Green Salad

Day 3

  • Grilled Marinated Chicken (stock freezer & planned leftovers)
  • Baked Potatoes
  • Broccoli Salad

Day 4

  • Asparagus Chicken Salad with Pecans (use chicken from Day 3)
  • Cottage Cheese with Pineapple

Day 5

  • Cheesy Kielbasa Casserole (double and add one to freezer)
  • Chopped Apples, Bananas, and Strawberries

Day 1 Dinner Menu

  • Burritos Mojados
  • Sautéed Zucchini and Tomatoes
Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

Burritos Mojados

Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories per Serving: 472
Print Pin
4.67 from 3 votes
Prep Time: 15 mins
Cook Time: 1 hr 55 mins
Soak time: 12 hrs
Total Time: 2 hrs 10 mins
Burritos without sauce are simply called burritos, but burritos with sauce are called burritos mojados, or wet burritos. This recipe calls for our homemade enchilada sauce, which is quick and easy and is less expensive than canned enchilada sauce.

Ingredients

  • 1 pound dry pinto beans, about 2-1/3 cups
  • 4 quarts tap water
  • 4 oz butter
  • Adobo to taste
  • 6 flour tortillas
  • 2 C. shredded cheddar cheese
  • 1 recipe homemade enchilada sauce
  • Garnishes (cilantro, shredded cheese, sour cream, olives, etc.)

Instructions

  • Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste. Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
    Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.

Notes

Nutrition data does not include garnishes and is based on using half of the bean mixture.
Recipe Author: Mary Ann Kelley
Go to Burritos Mojados post

Day 2 Dinner Menu

  • Alfredo Tortellini Primavera
  • Green Salad
Vegetable Alfredo Tortellini

Vegetable Tortellini Alfredo

Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories per Serving: 523
Print Pin
4 from 1 vote
Prep Time: 10 mins
Cook Time: 12 mins
You can use a jar of prepared Alfredo sauce to save time, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them - just steam and add to the pasta instead of frozen vegetables.

Ingredients

  • 16 oz frozen mixed vegetables of your choice, prepared and kept warm
  • 1/2 recipe homemade Alfredo sauce, or a jar of prepared sauce
  • 16 oz cheese tortellini, dry, fresh, or frozen
  • 1/2 cup Parmesan cheese, grated (for garnish)

Instructions

  • Prepare tortellini according to package directions. While pasta cooks heat Alfredo sauce and gently fold in vegetables. When heated through, add sauce and vegetable mixture to tortellini and garnish with Parmesan cheese.
Recipe Author: Mary Ann Kelley
Go to Vegetable Tortellini Alfredo post

Day 3 Dinner Menu

  • Grilled Marinated Chicken (stock freezer & planned leftovers)
  • Baked Potatoes
  • Broccoli Salad
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.

Ingredients

  • 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

Instructions

  • 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.

Notes

Prep time includes the time spent chopping and bagging the extra chicken for the freezer.
Recipe Author: Mary Ann Kelley
Go to Grilled Marinated Chicken post
Broccoli Salad

Broccoli Salad

Course: Salad
Cuisine: American
Servings: 6 servings
Calories per Serving: 361
Print Pin
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
Go to Broccoli Salad post

Day 4 Dinner Menu

  • Asparagus Chicken Pecan Salad (use chicken from Day 3)
  • Cottage Cheese with Pineapple
Penne pasta with chopped asparagus, chopped chicken breast, pecans, and chopped red bell pepper

Asparagus Chicken Salad with Pecans

Course: Main Course
Cuisine: American
Servings: 8 servings
Calories per Serving: 453
Print Pin
4 from 1 vote
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
This fresh pasta salad with asparagus, chicken, and pecans is a delicious way to use fresh asparagus. It can be served hot or cold and only takes about 35 minutes on the stovetop.

Ingredients

  • 16 oz. penne pasta
  • 1 Tbsp. olive oil
  • 1 tsp. garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 bunch asparagus, trimmed and cut into 1" pieces
  • 1 cup chicken broth
  • ¼ cup fresh basil, chopped
  • salt, to taste
  • ½ tsp. pepper
  • ¼ cup butter
  • 1 lb. chicken breast, cooked & cubed (from freezer)
  • 1 cup Parmesan cheese, grated
  • ½ cup pecans, chopped

Instructions

  • Cook pasta according to package directions; drain. While pasta is cooking, heat oil in a large pot over medium heat. Stir in garlic, red pepper, and asparagus; sauté 5 minutes. Pour in chicken broth and bring to a boil. Simmer until vegetables begin to soften. Add basil, salt, pepper, butter, and cooked chicken. Cook until chicken is heated through. Add cooked, drained pasta, Parmesan cheese, and pecans. Mix thoroughly and serve immediately.

Notes

  • Before chopping the asparagus, prepare it by rinsing it under running water, then holding it with both hands and snapping off the tough end. Hold the stalk so that the hand on the tip end is closer to the center of the stalk and the hand on the cut end is close to the end of the stalk. Bring your hands down and toward each other, and the stalk will snap just where it starts to get tough at the end.
  • For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth.
Recipe Author: Mary Ann Kelley
Go to Asparagus Chicken Salad with Pecans post

Day 5 Dinner Menu

  • Cheesy Kielbasa Casserole (double and add one to freezer)
  • Chopped Apples, Bananas, and Strawberries
Casserole with pasta, kielbasa, sliced carrots, green onions, and cheese

Cheesy Kielbasa Casserole

Course: Main Course
Cuisine: American
Servings: 10 servings
Print Pin
5 from 1 vote
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
With fresh carrots, onions, and zucchini along with kielbasa and a variety of cheeses, Cheesy Kielbasa Casserole is an all in one meal. Double the recipe and have one handy in the freezer for later.

Ingredients

  • 6 oz. elbow macaroni, cooked according to package directions
  • 1 lb. turkey kielbasa, sliced into 1/3" thick rounds
  • 2 tsp. olive oil
  • 1 cup onion, chopped
  • 1 cup zucchini, cubed
  • 1 cup carrots, sliced or shredded
  • 12 oz. spaghetti sauce
  • ½ cup diced tomatoes, Italian Blend
  • 1 egg, lightly beaten
  • 1 cup Ricotta cheese
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, shredded
  • ¼ cup green onions, finely chopped

Instructions

  • Preheat oven to 350°F. In a large skillet, brown kielbasa in oil over medium heat. Add next four ingredients and continue to cook until the vegetables are tender, about 5 minutes. Add tomatoes and sauce; bring to a boil. Reduce heat and simmer, about 10-15 minutes. Meanwhile, in a small bowl, combine egg, Ricotta, cheddar, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese. In a large bowl, combine meat mixture, pasta (cooked and drained), and cheese mixture until thoroughly blended. Pour mixture into a lightly sprayed 9x13 casserole dish. Sprinkle remaining 1/2 cup mozzarella, 1/4 cup parmesan cheese, and chopped green onions over top of kielbasa mixture. Bake, covered for 15 minutes. Uncover and continue baking an addition 10-15 minutes or until cheese is bubbly.

Notes

For a vegetarian option, omit the kielbasa.
This recipe freezes well, so you may want to double the recipe. Pour half of the mixture into each of two casserole dishes, one for tonight and one in a freezer safe casserole dish. Cook the one for tonight according to the recipe and allow the second casserole to cool. Once cooled, cover well with foil and label "Cheesy Kielbasa Casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350°F for 40 minutes until heated through."
Recipe Author: Mary Ann Kelley
Go to Cheesy Kielbasa Casserole post

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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.

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Free weekly dinner menu plan Week 19, 2019,visit site for recipes: Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole


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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