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Easy Weekly Menu Plan #1

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I shared last year how I did my monthly meal planning. It worked great for us for awhile. But I’m back to doing grocery shopping every week now and we’ve had so many last minute things pop up each week that it became easier to plan just a week of meals at a time. I’ve been searching for some new recipes to try because my whole family is tired of the same old ones I’ve been making. Including myself.

I typically make a crockpot soup or stew on Sunday’s because we watch Football all day on Sunday’s and what goes better with football than chili or soup? We usually do take out on Friday’s and I don’t cook on Saturday’s so my meal plan will include 5 dinners a week. I’ll link to the ones I’ve shared on the blog before and I’m going to be blogging about the new ones in the coming months. Today I’m sharing the first week of my new meal plan. 

Sunday: Loaded Baked Potato Soup– this is a family favorite. Toss it all in the crockpot and let it cook for 5 hours. 

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Monday: Crockpot Sloppy Joes; Tater Tots

Tuesday: Easy Fish Tacos– the kids love these and they are so quick on a night when we are so busy.

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Wednesday: Spaghetti; Breadsticks

Thursday: Leftover Spaghetti Boats– we never have enough spaghetti leftover for everyone to have a full plate but serving it on top of garlic cheese texas toast stretches it enough to get 2 meals! 

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 I managed to add one new dinner into this week’s meal plan- the crockpot Sloppy Joes. The kids love sloppy joes so I figured we’ve give it a try. If it’s good I’ll share it soon.

What’s on your menu this week?

Sharing with OrgJunkie!

**For a super easy and delicious weeknight Sweet & Sour Chicken Recipe plus a chance to win a $100 Gift Card, head to THIS POST!

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What’s for Dinner: Weekly Menu

Monday– Crockpot Chili w/ Cornbread

Tuesday– Tomato & Mozzarella Tilapia, Yellow Rice

Wednesday– Clean out the Fridge Dinner Buffet

Thursday– Thanksgiving Dinner

Friday– Thanksgiving Leftovers

Saturday– Thanksgiving Leftovers

Sunday– FFY (Fend For Yourself)

Crockpot Chili

2 lbs ground beef
1 can pinto beans, drained
1 pkt chili seasoning
2 can diced tomatoes with garlic
2 cans tomato sauce
1/4 cup ketchup
1 T sugar

Mix all ingredients in crockpot. Cook on high for 3 hours. Serve with cornbread.



Tomato & Mozzarella Tilapia

8 Tilapia Fillets
2 can diced Italian tomatoes
1/2 cup Zesty Italian dressing
1/2 cup shredded mozzarella cheese

Season both sides of fish with salt and pepper. Place fish in a 13×9 baking dish. Drizzle with italian dressing. Top with diced tomatoes. Bake at 450 for 25 minutes. Top with cheese and bake for 5-10 more minutes until cheese is melted.

Shared with Menu Plan Monday.



What’s for Dinner: Weekly Menu

Monday– Taco Soup

TuesdayChicken Parmesan Crescents, Green Beans

Wednesday– Leftovers

Thursday– Crockpot Catalina Chicken, white rice, peas

Friday– Pizza Night

SaturdayLemon Pepper Fish Sandwiches, Tater Tots, Corn

Sunday– FFY (Fend For Yourself)

Taco Soup

2 lbs ground beef
1 onion, chopped
1 can whole kernal corn
1 can black beans
3 cans diced tomatoes
1 pkt taco seasoning
1 pkt Hidden Valley ranch dressing

Brown & drain meat; saute onion. Combine all ingredients in crockpot. Cook on low for 4-6 hours. Serve with shredded cheese, fritos, and sour cream.



Crockpot Catalina Chicken

4 frozen chicken breasts
1 bottle Catalina dressing
1 can cranberry sauce
1 pkt onion soup mix

Place frozen chicken in bottom of crockpot. Dump remaining ingredients on top. Cook on low for 6 hours. Serve over white rice.

Shared with Menu Plan Monday.



What’s for Dinner: Weekly Menu

Monday– Fiesta Ravioli, Garden Salad

Tuesday– Saucy Baked Pork Chops, Yellow Rice, Corn

Wednesday– Leftovers

Thursday– Crockpot Hobo Meatball Soup

Friday– Pizza Night

SaturdayTaco Pockets

Sunday– FFY (Fend For Yourself)

Fiesta Ravioli

1 bag frozen beef ravioli
1 can (10oz) enchilada sauce
1 jar (16oz) salsa
2 cups shredded Colby Jack cheese

Cook ravioli according to package directions. While ravioli is cooking, combine enchilada sauce and salsa in skillet and heat through. Drain ravioli and return to pot. Pour salsa mixture over top and toss to coat evenly. Add shredded cheese and stir well.


Crockpot Hobo Meatball Soup

1 bag frozen meatballs
2 cups potato chunks
1 bag baby carrots
1/2 cup ketchup
1/2 cup water
1 1/2 t vinegar
1/2 t basil
1 cup frozen peas

Place carrots, potatoes and meatballs in crockpot. Mix the remaining ingredients and pour over meatballs. Cook on low for 8 hours. Add frozen peas 15 minutes before serving. Serve over rice.

Shared with Menu Plan Monday.



What’s for Dinner: Weekly Menu

Monday– Tuna Noodle Casserole

Tuesday– Meatloaf, Green Beans

Wednesday– Leftovers

Thursday– Easy Chicken Pot Pie

Friday– Pizza Night

SaturdayParmesan Sesame Chicken Strips, Alfredo noodles, corn

Sunday– FFY (Fend For Yourself)

Tuna Noodle Casserole

2 cans cream of mushroom soup
1 cup milk
2 cups sweet peas
2 cans (12oz each) tuna, drained
4 cups egg noodles, cooked
2 T plain dry bread crumbs
1 T butter, melted

Stir the soup, milk, tuna and noodles in a casserole dish. Bake tuna mixture at 400 for 30 minutes; stir. Combine the bread crumbs and butter in a small bowl. Sprinkle on top of tuna casserole. Bake for additional 5 minutes.


Easy Chicken Pot Pie

3 cups cooked and chopped chicken
2 cans Progresso Chicken Pot Pie style soup
1 1/2 cups frozen mixed vegetables
1 tube flaky layer buttermilk biscuits

In saucepan, mix soup, frozen vegetables and chicken. Heat to boiling; boil 2 minutes, stirring occasionally. Cut each biscuit apart into 2 layers; cut each layer into 4 pieces. Spoon chicken mixture into ungreased 13×9 baking dish. Place biscuit pieces over hot chicken mixture. Bake at 375 for 28-30 minutes until biscuits are light golden brown.

Shared with Menu Plan Monday.