Notes for this week
|Cowboy Hot Dogs||Baked Beans||Raw Vegetables with Ranch Dressing|
|Crockpot Roast Beef and Gravy||Rice||Steamed Broccoli|
|Chicken Divan||Glazed Baby Carrots||French Bread|
|Tuna Casserole||Fruit of Your Choice||Cottage Cheese|
|Savory One-Pot Shrimp with Rice||Sugar Snap Peas||Green Salad|
Free Meal Plans by Email
Day 1 Dinner Menu
- Cowboy Hot Dogs (cook onions for freezer stock)
- Baked Beans
- Raw Vegetables with Ranch Dressing
Cowboy Hot Dogs
- 6 beef franks
- 6 hot dog buns
- 1 onion, sliced
- 1 Tbsp. oil
- Deli style mustard
- BBQ Sauce
- Shredded cheddar cheese
- Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned. If desired, heat buns. Serve hot dogs with desired toppings.
Day 2 Dinner Menu
- Crockpot Roast Beef and Gravy
- Steamed Broccoli
Easy Crockpot Roast Beef & Gravy
For the roast:
- 3 lb. beef rump roast
- Salt, as needed
- Coarsely ground black pepper, as needed
For the gravy:
- 1 cup beef broth, or more as needed
- 1-1/2 Tbsp. flour
- Cut excess fat from roast if necessary.
- Sprinkle salt and pepper all over roast and press into sides.
- Place roast in crockpot and cook on low for 6 hours or until done to your preference.
- Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.
- Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
- In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
- Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
- Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
- The roast beef gravy is ready when it is heated through and you are happy with the consistency.
- Slice the roast against the grain and serve with gravy.
Day 3 Dinner Menu
- Chicken Divan
- Glazed Baby Carrots
- French Bread
- 1 lb. cooked boneless skinless chicken, chopped
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1 Tbsp. lemon juice
- 1/2 tsp. curry powder
- 1 16 oz. pkg. frozen chopped broccoli, steamed
- 1 small bag Pepperidge Farm stuffing mix
- Combine soup and cheese in a sauce pan and heat until melted. Remove from heat and add mayonnaise, lemon juice, and curry, mixing well. Prepare a 9x12 casserole dish with non-stick cooking spray, and layer broccoli, chicken, and soup and cheese mixture. Cover with stuffing mix. Bake at 350° for 30 minutes or until bubbly.
Glazed Baby Carrots
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
- Cook carrots by steaming to your tenderness preference. Place remaining ingredients in a serving bowl, and when carrots are done, add to bowl while still hot. Toss gently until coated with glaze.
Day 4 Dinner Menu
- Easy Tuna Casserole
- Fruit of Your Choice
- Cottage Cheese
- 2 cans water-packed tuna, drained
- ¼ cup chopped onion
- 1 cup frozen peas
- ¼ cup chopped carrot
- 1 can cream of mushroom soup
- 3 cups egg noodles, cooked and drained
- ½ cup milk
- salt and pepper to taste
- Mix all ingredients except noodles in a bowl; fold in cooked and drained noodles.
- Bake at 350°F for 20 minutes or until bubbly.
Day 5 Dinner Menu
- Savory One-Pot Shrimp with Rice
- Sugar Snap Peas
- Green Salad
Savory One-Pot Shrimp with Rice
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 bell peppers, any color, sliced into thin strips
- 1 Tbsp. vegetable oil, or as needed
- 2 medium tomatoes, chopped
- 3 C chicken broth
- Salt-free seasoning to taste
- 1 1/2 cups long grain white rice, uncooked
- 1 lb. raw shrimp, deveined, tail-off
- Monterey Jack cheese for garnish
- Sauté the onions, garlic, and peppers in oil until the onion is cooked through. Add in the shrimp and cook for 5 minutes, stirring frequently.
- Add the tomatoes and chicken broth. Season to taste. Bring to a boil, stirring occasionally. Once it comes to a rapid boil, add the rice and stir.
- Cover and cook over low heat for about 20-25 minutes or until the rice is cooked through and the liquid is absorbed.
- Garnish with cheese before serving.
Sautéed Sugar Snap Peas
- 8 oz sugar snap peas, raw
- 2 tsp butter
- 1 tsp sugar
- Melt butter in a small fry pan.
- Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
- Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.
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.