Notes for this week
|Southwestern Hamburger Skillet||Green Salad|
|French Cranberry Chicken||Slow Simmered Green Beans||Wild Rice|
|Sweet and Sour Meatballs||Mixed Vegetables||Wild Rice|
|Crockpot Marinara Sauce||Thin Spaghetti||Green Salad|
|Glazed Meatloaf||Baked Potatoes||Quick Stovetop Vegetables with Heat|
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Day 1 Dinner Menu
- Southwestern Hamburger Skillet
- Green Salad
Southwestern Hamburger Skillet
- 2 cups egg noodles
- 10 oz can condensed tomato soup or enchilada sauce
- 1 lb ground beef
- Salt to taste
- 15 oz can kidney beans
- Shredded cheddar cheese for garnish
- Sour cream for garnish
- 3 green onions, sliced, for garnish
- Prepare egg noodles according to package directions and drain.
- In a large skillet, brown ground beef and drain off any fat.
- Add tomato soup and beans to ground beef, season to taste.
- Add noodles and stir gently to combine.
- Top with cheese, sour cream and green onions if desired before serving.
- If your family likes spicier flavors, substitute enchilada sauce for the tomato soup and add a can of green chilies or tomatoes with green chilies. Other additions that work well are corn and black olives.
- Although the recipe calls for kidney beans, black beans or red beans can be substituted.
- Don't limit yourself to egg noodles - elbow macaroni or spirals will work just as well.
- Substitute cooked chicken or leftover beef for the ground beef, or make it vegetarian by omitting the meat and adding more beans and some diced peppers and onions.
Day 2 Dinner Menu
- French Cranberry Chicken
- Wild Rice (make enough for today & Day 3)
- Slow Simmered Green Beans
French Cranberry Chicken
- 2 lbs chicken breasts
- 1 can cranberry sauce
- 8 oz pale orange French dressing, 1 cup
- 1 package dry onion soup mix
- Heat cranberry sauce in a pan on the stove.
- Add French dressing and onion soup mix, stirring to mix well.
- Place chicken in a baking pan or crockpot and pour sauce on top. Cover and cook at 350°F for 1-1/2 hours (or 5-6 hours on low in a crockpot).
Day 3 Dinner Menu
Use your freezer stash of meatballs or plan to restock with our bulk meatball recipe (be sure to remove it from the shopping list if you aren’t restocking).
- Sweet and Sour Meatballs
- Mixed Vegetables
- Wild Rice (use leftovers from Day 2)
Sweet and Sour Meatballs
- 1 can of crushed pineapple
- 1 tbsp. corn starch
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1 tbsp. soy sauce
- 24 frozen meatballs, thawed and browned
- Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally. Add meatballs. Simmer for 10 minutes and serve over cooked rice.
- 5 lbs. ground beef
- 1 cup Italian seasoned bread crumbs
- 1/4 cup steak sauce or Worcestershire sauce
- 1 tsp. basil
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. garlic salt
- 1 tsp. onion powder
- Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or Worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs.
- Shape into 1 inch balls. Place on foil lined baking sheets with a shallow rim to prevent drips and bake at 350°F for about 20-30 minutes, turning occasionally with tongs.
- Allow to cool. Divide into 5 portions in labeled, freezer safe containers.
Day 4 Dinner Menu
- Crockpot Marinara
- Thin Spaghetti
- Green Salad
Crockpot Marinara Sauce
- 25 oz jar spaghetti sauce
- 14 oz can diced tomatoes
- 14 oz can stewed tomatoes
- 6 oz can tomato paste
- 1 onion, finely diced
- 3 cloves minced garlic
- 1 tsp. dried thyme
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
- Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
- Serve over hot pasta.
Day 5 Dinner Menu
- Glazed Meatloaf
- Baked Potatoes
- Quick Stovetop Vegetables with Heat
- 1/2 C ketchup
- 1/3 C brown sugar
- 1/4 C lemon juice, divided
- 1 tsp. mustard powder
- 2 lbs. ground beef
- 3 slices bread, torn up into small pieces
- 1 Tbsp. dry minced onion, or to taste
- 1 egg, beaten
- 1-1/2 tsp. Cajun seasoning, or to taste
- Heat oven to 350°.
- In a small bowl combine ketchup, brown sugar, 1 Tbsp of the lemon juice, and mustard powder.
- In a large bowl combine ground beef, bread, remaining lemon juice, onion, egg, seasoning and 1/3 of the ketchup mixture. Mix well and place in a loaf pan.
- Bake for 1 hour, drain any fat off, then spread remaining ketchup mixture evenly over the top. Bake for 5-10 more minutes, then serve.
- Prepare as raw meatloaf mixture as directed and form into a loaf.
- Line a loaf pan with foil or freezer paper, then form the loaf to the pan.
- Freeze loaf without cooking, reserving 2/3 of the ketchup mixture. Freeze the ketchup mixture in a small container that can be placed with the frozen meatloaf. When meatloaf is frozen, remove from the loaf pan using the foil or freezer paper as leverage. Wrap for the freezer with the extra glaze and label with:
“Glazed Meatloaf: Thaw and bake for 1 hour at 350ºF. Drain fat and spread glaze over top of meatloaf. Bake 5-10 more minutes.”
- 6 large baking potatoes
- 6 tsp. vegetable oil for coating
- kosher salt, as needed
- coarsely ground pepper, as needed
- 6 tsp. butter
- Spray potatoes with non stick cooking spray. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
- Oven Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.
- Crockpot Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.
- Microwave Method: Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.
Quick Stovetop Vegetables with Heat
- 15 oz. cut corn, drained
- 14.5 oz. diced tomatoes, undrained
- 10.5 oz. diced tomatoes and green chilies, drained
- 1 can black beans, drained and rinsed
- 10 oz. frozen okra, thawed (or zucchini if preferred)
- adobo or garlic salt to taste
- salt to taste
- pepper to taste
- 1 cup cheddar cheese, shredded
- Combine all ingredients except cheese in a saucepan and heat, stirring occasionally.
- Serve topped with shredded cheese.
- You may want to substitute diced tomatoes for the tomatoes and green chilies if your family prefers mild flavors.
- If your family doesn't like the texture or taste of okra, try substituting about 1-1/2 cups of zucchini chopped into large pieces for the okra. If using zucchini, I recommend sautéing it in the pan in a little oil before adding the other vegetables to give it a little time to cook. When it is starting to soften and shrink, go ahead and add the black beans, tomatoes, and corn.
Create a Shopping List
Note that any recipe scaling from the recipes above does 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. To print the notes for each day, after clicking the Shopping List button, click Print Collection.