When my children were little I would leave school to go to my other "jobs"...that of being mom, wife, cook, etc. Without a plan I always ended up going through the nearest drive thru for dinner. In hopes of providing my family with a more healthy alternative, I joined one of the dinner prep sites that deliver the ingredients to your door. That worked great but wasn't really financially responsible! In order to save some money, I began menu planning and that one act has changed my "dinner" life and wallet for the better!
I want to possibly take some of the stress off of teachers by sharing my weekly menu with you. I'll post what I plan to make each week along with the recipes. Disclaimer I am by no means a chef but the hubs never complains about a thing.
Another timesaver for me is curbside pickup of my groceries. I don't spend Saturday mornings in the grocery anymore. I keep a running "list" in my online grocery cart. Choose the time I want to pick up groceries and they bring them out and load them in my car. Walmart, Target, Aldi and Kroger all offer this program. My preference right now is Kroger because they run specials, have digital coupons and allow paper coupons when you pick up your groceries. With all of the ingredients listed in the post you can easily pull up your fave site and quickly place all the items needed for the week in your cart!
Whatever your preferences, my hope is that you can take these weekly menus and make them yours. Believe me there have been nights where I had a plan but the day was so rough ordering out was a must. Never beat yourself up for taking care of you and giving yourself a break!
Weekly Menu
Sunday
Crockpot Roast with Potatoes and Carrots
Ingredients:
Chuck Roast 2-3 lbs
1 Can of Cream of Mushroom Soup
2 Cloves of Garlic
3 Beef bouillon cubes
3 cups Baby Carrots
3 cups Petite Gold Potatoes
Sea Salt
Pepper
1 tsp Onion Powder
3/4 Cup Flour
2 tbsp Canola or Vegetable Oil
Water
1 tbsp Vinegar
1. Heat 2 tablespoons of oil in a large pan. Pat the roast dry with a paper towel and season both sides of the roast liberally with salt and pepper. Sear each side of the roast until browned (about 3-4 minutes on each side).
2. While the roast sears, peel and mince 2 garlic cloves.
3. Turn the crockpot on low. Add the roast to the crockpot and pour the remaining pan juices into the crockpot.
4. Wash all produce. Cut the potatoes in half. Add both the potatoes and carrots to the crockpot. I usually add about 3 cups of each.
5. Add the following to the crockpot: beef bouillon cubes, minced garlic cloves, cream of mushroom soup, flour, 1 tsp salt, pepper, and onion powder, and enough water to cover the roast.
6. Stir the mixture to combine.
7. Cook on low for 8-10 hours.
I have cooked this for years and it is one of my kids' favorites. Even now as adults they still request it. I always serve with mac-n-cheese and cornbread. Yes, we are from the south! You can add other sides/breads if you choose or simply serve just the roast, potatoes, and carrots. Enjoy!
Monday
Mondays are tough so I always try to plan a light meal for Monday night dinners. I purposefully cook a larger roast on Sunday so that I have leftovers for Monday.
Roast Beef or Deli Meat Sub Sandwiches
Ingredients:
Leftover crockpot roast from previous day or your favorite deli meat
Sub Sandwich Rolls ( I prefer Pepperidge Farm - no affiliation)
Mayo
Spicy Mustard
Provolone Cheese
Pickles
1. Preheat oven to 350 degrees.
2. While the oven preheats, shred the roast that was cooked the previous night. (See above recipe for Crockpot Roast.)
3. Place the sub rolls on a pan and place the rolls in the oven. Set the timer for 5 minutes.
4. Remove the rolls from the oven after 5 minutes and place the shredded roast or deli meat on one side. Then, put the provolone cheese on top of the meat.
5. Place the sandwiches back in the oven and bake for an additional 5 minutes.
6. Remove the sandwiches from the oven. Spread mayo and spicy mustard on one side of the roll. Place pickles on the sandwich.
Serve these sandwiches with a side of chips and fruit.
Tuesday
Sicilian Chicken with Penne Pasta
Ingredients for 2 Servings:
2 Boneless Skinless Chicken Breasts
6 oz Penne Pasta
Grape Tomatoes
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Sea Salt
1 tsp Pepper
1 tbsp Chicken Stock Concentrate
1/4 cup Shredded Parmesan Cheese
4 tbsp Sour Cream
2 tbsp Butter
2 tsp Oil
1. Bring salted water to a boil. While waiting on the water to boil. Wash and halve the tomatoes. Pat the chicken dry with a paper towel, cut into bite size pieces, and season with salt, pepper, and 1/2 tsp Italian Seasoning.
2. Once the water begins to boil, place the pasta in the pot and cook for 9-11 minutes. When pasta is cooked drain and reserve 1/4 cup of the pasta water.
3. Heat 2 tsp of oil in a large pan over medium-high heat. Cook the chicken for 4-6 minutes. Stirring occasionally.
4. Add the tomatoes, 1/2 tsp Italian seasoning, 1 tsp garlic powder and 1 tbsp of butter to the chicken. Cook for an additional 2 minutes. Reduce heat to low, then stir in stock concentrate, 1/4 cup reserved pasta water, sour cream, and parmesan cheese. Stir ingredients until melted. Then add penne pasta and 1 tbsp butter. Stir to combine.
Wednesday
Beef Tostadas
Ingredients:
1 lb Ground Beef
6 Flour Tortillas - Small
1 pkg of Taco Seasoning
2 Roma Tomatoes
2 Small Onion
Shredded Mexican Cheese Blend
1 cup of Frozen or Fresh Corn
1 can of Black Beans
1 pkg of Yellow Rice - (I prefer Vigo yellow rice - no affiliation)
Canola or Vegetable Oil
Sour Cream
Hot Sauce - (I prefer Taco Bell Mild Sauce - For Real! - no affiliation)
Chili powder
Salt
Pepper
1. Preheat oven to 450 degrees. While the oven preheats chop and dice the tomatoes and onions.
2. Prepare the yellow rice according to the package.
2. Prepare the ground beef according to the taco seasoning package.
3. While the ground beef and rice cook, heat a tbsp of oil in a pan. Once the oil is heated, add a cup of corn kernels to the pan. Season with salt, pepper and chili powder. Stir frequently and remove from heat once you have a char on most kernels.
4. Heat the black beans according to the directions on the can.
5. Brush or rub oil onto the tortillas. Place them on a pan and prick with a fork in several places. Bake 4-5 minutes per side. Make sure you flip half way through the cook time. Watch carefully to prevent burning.
6. While the tortillas cook, make a crema sauce using 2 tbsp of sour cream and add the hot sauce according to your taste. You can thin the crema by adding small amounts of water.
7. Assemble tostadas: Place a layer of meat and top with corn, tomatoes, onions, cheese and crema sauce.
8. Serve with sides of rice and black beans.
Thursday
Burgers and Fries
Ingredients:
Ground Chuck
Gold Potatoes
Onions
Sea Salt
Pepper
Oil
Hamburger Buns
Sliced Monterey Jack Cheese
1. Preheat oven to 450 degrees. While the oven preheats, wash the potatoes and onions. Cut potatoes into wedges and slice onions.
2. Place the potatoes in a bowl. Season with salt and pepper and toss in 2 tbsp of oil.
3. Place potatoes on a baking sheet. Bake for 20-25 minutes. Flip halfway through baking time.
4. Divide the ground chuck evenly into balls. Form the balls into patties.
5. Season the patties generously on both sides with salt and pepper.
6. Cook burgers on medium high heat approximately 5 minutes per side.
7. Top each burger with a slice of cheese until melted.
8. Place burgers and onions on buns with condiments of choice. Serve with fries.
Friday
We always treat ourselves to dinner out or in Covid times curbside pickup on Fridays!
Saturday
Crockpot Fried Rice with Chicken
Ingredients:
2 Cups Jasmine Rice
2 Boneless Chicken Breasts
1 Small Onion
3 Cups Chicken Broth
4 tbsp Canola Oil
1 cup of Frozen Peas
2 Eggs
4 Cloves of Garlic
Soy Sauce
1. Dice the onion and finely chop the garlic cloves.
2. Pour chicken broth into the crockpot set on high.
3. Heat 2tbsp of oil in a skillet.
4. Pat the chicken dry on both sides. Cut the chicken into bite size pieces. Season the chicken with salt and pepper. Place the chicken in the skillet add 2 tbsp of soy sauce and cook 4-6 minutes, stirring occasionally. Add to the crock pot.
5. Add 2 tbsp of oil to the skillet and raw rice to the skillet. Cook for 3 minutes, constantly stirring. Rice should be golden brown. Add the frozen peas and eggs. Cook for 1 minute, stirring constantly. Add to the crockpot.
6. Add more oil to the pan if needed and cook onions until browned. Add soy sauce for taste. Add garlic and cook for an additional minute. Add to the crockpot.
7. Cook for 1 - 1.5 hours with a tea towel placed on top of crock pot before you place the lid on it.
* I have substituted shrimp for chicken and it's yummy!
