mealplans

The weather is raining and cold as I’m writing this, I was in the mood for comfort foods. Hope you enjoy!

TurkeyChili

BBQ Meat Loaf

Easy Turkey Chili

Chicken Panini

Tortilla Soup

Sausage and Egg Breakfast Casserole

Sorry, no grocery list because I had no time to make one:-(  I left off photos so you can easily print this as one page and take to the store with you.

 


Monday

BBQ Meat Loaf

  • 1 pound ground meat
  • 1/2 package of breakfast sausage (cook the entire package and save half for Friday’s meal. Cook 2 packages if you have a large family)
  • 1/2 cup finely diced onion
  • 1 cup Italian seasoned breadcrumbs
  • 1 large egg
  • BBQ sauce

Directions

  1. Preheat oven to 350°
  2. Combine meat, sausage, onions, breadcrumbs and egg in a bowl.
  3. Cover a cookie sheet with foil and coat with cooking spray.
  4. Shape mixture on the cookie sheet. This will make it crispy all around.
  5. Cover meatloaf with BBQ sauce.
  6. Bake for 45-55 minutes until done.
Serve with mashed potatoes and carrots.  I make it easy and use instant potatoes. For my carrots, I cover them with water and boil in the microwave for 5-6 minutes until tender, then I put a little butter and brown sugar on them.

Kid alternative:

If your kids are like mine and won’t eat meatloaf. Try to trick them by rolling up the meatloaf mixture into little sausage sized shapes, bake the meat and then wrap in a crescent roll and bake for another 10 minutes.


Tuesday

Easy Turkey Chili

See small photo above. This is yum!

  • 1 Teaspoon olive oil
  • 1 pound ground turkey
  • 1 diced onion
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 cans navy beans, rinsed, drained and mashed
  • 2 cans reduced sodium chicken broth
  • 1  package of frozen corn
  • 1 can chopped green chiles
  • 1 cup chopped cilantro
  • Tortilla Chips (optional)

Directions

  1. In large pot, heat olive oil.
  2. Cook turkey and onions until brown.
  3. Add spices and cook another minute.
  4. Add mashed beans, chicken broth, corn and green chiles.
  5. Heat until boiling.
  6. Sprinkle cilantro and crumbled tortilla chips to bowls when serving.

Wednesday

Chicken Panini

  • 1 roteseri chicken (use a few slices for sandwiches and the rest for Thursday’s soup)
  • Balsamic Vinaigrette Dressing
  • Provolone cheese
  • Tomato
  • Your favorite thick sliced bread

Place everything together and grill. An easy yummy dinner!  Kid version: Grilled Cheese


Thursday

Tortilla Soup

This recipe comes from The Mansion on Turtle Creek in Dallas. I’ve always wanted to try this! I found this recipe on Foodnetwork.com

  • 3 tablespoons corn oil
  • 4 corn tortillas, coarsely chopped
  • 6 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh epazote or cilantro
  • 1 cup fresh onion, pureed
  • 2 cups pureed fresh tomatoes
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 whole bay leaves
  • 4 tablespoons canned tomato puree
  • 2 quarts chicken stock
  • Salt & cayenne pepper to taste
  • 1 cooked chicken breast cut into strips (I’m using the left over chicken from Wednesday’s meal)
  • 1 avocado peeled, seeded and cubed
  • 1 cup cheddar cheese, shredded
  • 3 corn tortillas, cut in strips and fried until crisp

Directions

  1. Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
  2. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
  3. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
  4. Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.


Friday

Sausage & Egg Breakfast Casserole

This can be for Friday dinner or the weekend. You can assemble it in advance, keep in the fridge and bake when you’re ready to eat.

  • Cooked breakfast sausage (ready to go from Monday’s meal)
  • 1 carton of eggs
  • 3/4 cup milk
  • Salt & pepper
  • White bread with the crusts removed
  • 1/2 can diced tomatoes and green chiles (optional)
  • Shredded Cheddar Cheese

Directions:

  1. Preheat oven to 350°
  2. Coat a 9×13 baking dish with cooking spray. Cover the bottom of the dish with one layer of bread.
  3. Add sausage over the bread.
  4. Mix eggs, milk, diced tomatoes and salt and pepper
  5. Poor egg mix over sausage and bread.
  6. Sprinkle the top with cheese.
  7. Cover with foil and bake for 30 minutes or until bubbly.

Weekend is leftovers!


Check out my other weekly dinner plans for more meal ideas!

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5 Comments

  1. Hey we tried your meatloaf tonight using ground turkey and chicken breakfast sausage. It was a big hit. My 9yr old even asked for seconds. That never happens.

    I am using your meal plan for this week. 🙂

  3. great blog! I will have to try your turkey chili recipe. I make an egg casserole similar to yours but use any leftover buns (torn up into bite size pieces) that I have in the freezer for the bread. You would never know it once it is baked up!

  5. Yummy! Just a note about a lot of reduced sodium chicken broths (even those labeled organic!)…If MSG in your food concerns you, read the ingredients and make sure one of them is *not* “autolyzed yeast extract.” MSG is present in that, but they don’t call it out as such on the label. Personally I’d rather have the extra salt/sodium and avoid the MSG!

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