Meal Plan for Week 29 2019: July 15-19

Meal Plan for Week 29 2019: Grilled Chicken, Crockpot London Broil, Chicken Slaw Salad, Taco Bar, Creamy Tortellini

Week 29

No heating up the oven this week! Freezer options for this week:

  • We are cooking extra chicken on Day 1 to use on Day 3, but you may want to cook more than that and restock your freezer.

Dinner Meal Plan Archive

Day 1

  • Grilled Chicken with Garlic Soy Marinade (Save leftovers for Day 3)
  • Sugar Snap Peas
  • Honey Nut Peaches

Day 2

  • Crockpot London Broil
  • Rice
  • Green Peas with Butter

Day 3

  • Crunchy Chicken Slaw Salad (Use leftovers from Day 1)
  • Frozen Grapes (Plan ahead to freeze)

Day 4

  • Taco Bar
  • Southwestern Bean Salad (Plan ahead to chill)

Day 5

  • Creamy Tortellini
  • Green Salad

Day 1 Dinner Menu

  • Grilled Chicken with Garlic Soy Marinade (Save leftovers for Day 3)
  • Sugar Snap Peas
  • Honey Nut Peaches
Sliced grilled chicken breast on a white plate, garnished with a sprig of parsley.

Grilled Chicken with Garlic Soy Marinade

Course: Main Dish
Servings: 6 servings
Calories per Serving: 283
Print Pin
5 from 1 vote
Prep Time: 30 mins
Cook Time: 20 mins
Marinating time: 12 hrs
Total Time: 12 hrs 50 mins
This tender chicken is as delicious as it is easy to prepare. It is similar to our favorite grilled chicken and is a terrific recipe for cooking in bulk for the freezer. The extra flavor from marinating and grilling will enhance any casseroles, skillet meals, or soups that you add the chicken to.

Ingredients

  • 1/3 cup vegetable oil
  • 3 Tbsp lemon juice
  • 1 ½ Tbsp soy sauce
  • 2 cloves garlic, finely minced
  • ½ Tsp dried oregano
  • ¼ Tsp salt
  • ¼ Tsp freshly ground black pepper
  • 2 lbs. boneless skinless chicken breasts

Instructions

  • Combine all ingredients except chicken in a large mixing bowl and whisk until the marinade is thoroughly combined.
  • Add chicken to the bowl and stir until all chicken is coated in marinade; cover tightly with plastic wrap and refrigerate overnight.
  • Preheat grill to medium heat. Grill the chicken for 6-7 minutes per side, depending on thickness, until the chicken is cooked through (temperature of the thickest part of the chicken should register 165ºF).
  • Remove from grill onto a platter and tent with foil. Let the chicken rest about five minutes before serving.

Notes

You can also bake the chicken at 350ºF for about 45 minutes or until temperature reaches 165ºF.
This is a good recipe for bulk cooking chicken for the freezer, so if your supply is low, plan to double or triple this recipe to restock.
Recipe Author: Mary Ann Kelley
Grilled Chicken with Garlic Soy Marinade Recipe Page
A white plate sits on a white lace tablecloth. On the plate are peach slices topped with chopped pecans. There is a fork in the background.

Honey Nut Peaches

Course: Dessert
Cuisine: American
Servings: 4 servings
Calories per Serving: 112
Print Pin
0 from 0 votes
Prep Time: 10 mins
Cook Time: 5 mins
Dress up fresh fruit with this simple recipe. Peaches are in season mid-May to mid-August depending on your location, so summer is the perfect time to take advantage of juicy, ripe peaches.

Ingredients

  • 3 small peaches, pitted and sliced
  • 3 Tbsp chopped pecans
  • 3 tsp honey

Instructions

  • Preheat oven to a low broil. Place prepared peaches on broiler pan and drizzle with honey. Sprinkle nuts over peaches and place pan in preheated oven for 5 minutes. Serve warm.
Recipe Author: Mary Ann Kelley
Honey Nut Peaches Recipe Page

Day 2 Dinner Menu

  • Crockpot London Broil
  • Rice
  • Green Peas with Butter

Crockpot London Broil

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories per Serving: 207
Print Pin
4.41 from 5 votes
Prep Time: 10 mins
Cook Time: 10 hrs
This easy crockpot London broil recipe is tender and delicious! It can be started in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.

Ingredients

  • 2 lbs. London Broil
  • salt and pepper, to taste
  • 1 clove garlic, sliced
  • 1 onion, sliced
  • ¾ cup water
  • 3 Tbsp. soy sauce

Instructions

  • Season London Broil with salt and pepper. Insert garlic clove slices into roast by making small slits in roast.
  • Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top with the remaining ingredients except onion. Arranging the remaining onion slices on top of the roast.
  • Cover and cook on low for about 10 hours (time may vary with individual crockpots).
  • When roast is tender and ready to serve, place on a serving platter. You may serve it with the juices or make a gravy if desired.
  • To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.
Recipe Author: Mary Ann Kelley
Crockpot London Broil Recipe Page

Day 3 Dinner Menu

  • Crunchy Chicken Slaw Salad (Use leftovers from Day 1)
  • Frozen Grapes (Plan ahead to freeze)
Chopped cooked chicken, ramen noodles, shredded cabbage, and shredded carrots on a white plate with a fork.

Crunchy Chicken Slaw Salad

Course: Main Dish
Servings: 4 servings
Calories per Serving: 459
Print Pin
0 from 0 votes
Cook Time: 10 mins

Ingredients

  • 3 Tbsp butter
  • 3 oz. pkg. Ramen noodle soup mix, Oriental-flavor
  • 2 Tbsp sesame seeds
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 1 Tbsp oil
  • ½ tsp pepper
  • 2 cups cooked chicken, cubed
  • ¼ cup cashews
  • ¼ cup green onions, thinly sliced
  • 4 cups coleslaw mix, or homemade shreds of cabbage

Instructions

  • Pour seasoning packet from Ramen package into a frying pan with melted butter and stir.
  • Break up noodles into bite size pieces and add to pan. Sauté 2 minutes, stirring constantly.
  • Stir in sesame seeds and cook 2 minutes longer or until noodles start to turn golden brown, stirring constantly.
  • Mix sugar, vinegar, oil, and pepper together in large bowl.
  • Prepare salad with remaining ingredients and add noodle mixture to bowl; toss to coat and serve.
Recipe Author: Mary Ann Kelley
Crunchy Chicken Slaw Salad Recipe Page

Day 4 Dinner Menu

  • Taco Bar
  • Southwestern Bean Salad (Plan ahead to chill)
Tacos

Taco Bar

Course: Main Dish
Cuisine: Tex-Mex
Servings: 12 tacos
Calories per Serving: 130
Print Pin
0 from 0 votes
Prep Time: 15 mins
Cook Time: 10 mins
Tacos are a quick and easy meal that can be made traditional style with ground beef, or can be updated with chicken, shrimp, or even beans based on your preferences and what you have on hand. Cook and season the meat, then serve with all of the condiments taco bar style so that each person can make their own.

Ingredients

  • 1 lb. ground beef
  • 2 Tbsp. taco seasoning mix
  • 12 tortillas or taco shells
  • 1/2 cup Cheddar cheese
  • Lettuce, optional
  • Tomatoes, optional
  • Salsa, optional
  • Sour cream, optional

Instructions

  • Cook ground beef with taco seasoning mix as directed on package. Serve seasoned beef with remaining ingredients as a make your own taco bar.

Notes

Optional toppings not included in calorie calculation.
Recipe Author: Mary Ann Kelley
Taco Bar Recipe Page

Southwestern Bean Salad

Course: Salad
Cuisine: Tex-Mex
Servings: 8 servings
Calories per Serving: 274
Print
0 from 0 votes
Prep Time: 2 hrs
This flavorful salad is easy to mix in the morning and refrigerate until serving with dinner.

Ingredients

  • 15 oz can black beans, rinsed
  • 15 oz can kidney beans, rinsed
  • 15 oz can pinto beans, rinsed
  • 8.75 oz can corn, drained
  • 1 onion, chopped
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1/4 cup vinegar

Instructions

  • Mix all ingredients. Refrigerate for a couple of hours before serving.
Recipe Author: Mary Ann Kelley
Southwestern Bean Salad Recipe Page

Day 5 Dinner Menu

  • Creamy Tortellini
  • Green Salad
White platter with blue plate full of tortellini covered in a white wine sauce, green peas, diced red bell pepper, and basil, garnished with a sprig of basil. There is a fork on the plate beside the tortellini.

Creamy Tortellini

Course: Main Dish
Cuisine: Italian
Servings: 5 servings
Calories per Serving: 634
Print Pin
5 from 1 vote
Prep Time: 10 mins
Cook Time: 15 mins
Dress up plain tortellini with vegetables and a white wine cream sauce for an easy weeknight meal.

Ingredients

  • 19 oz. frozen cheese tortellini
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 1 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • olive oil as needed
  • 4 Tbsp butter
  • ¼ cup white wine
  • 1 cup half and half
  • 1 cup Parmesan cheese
  • salt, to taste
  • fresh basil, to taste

Instructions

  • Prepare tortellini according to package directions.
  • While the tortellini is cooking, sauté the onion and red pepper in olive oil in a large fry pan until tender. Add garlic and sauté a couple more minutes. Add peas and heat through.
  • Remove vegetables from skillet and set aside. Melt butter in the same skillet and add wine. Simmer the butter and wine together for a minute or two, then add half and half. Gradually add in the Parmesan cheese, mixing well.
  • Season the sauce with salt and fresh basil to taste.
  • After the tortellini has cooked, drain it and return it to the pan. Add the sauce and vegetables, mix well, and serve.
Recipe Author: Mary Ann Kelley
Creamy Tortellini Recipe Page

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Meal Plan for Week 29 2019: Grilled Chicken, Crockpot London Broil, Chicken Slaw Salad, Taco Bar, Creamy Tortellini


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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