Weekly Meal Plan Ideas

WEEKLY MEAL PLAN - Week of 5/14/2023

Another week of budget friendly & fast dinner ideas! All from Taste of Home!

📅 MEAL # 1 - SWEET AND SPICY CHICKEN

Ingredients

3 tablespoons taco seasoning

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 to 2 tablespoons canola oil

1-2/3 cups chunky salsa

1/2 cup peach preserves

Hot cooked rice

Place taco seasoning in a large shallow dish; add chicken and stir to coat.

In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Serve with rice.

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📅 MEAL # 2 - STOVETOP MEAT LOAVES

Ingredients

3 tablespoons 2% milk

2 tablespoons quick-cooking oats

1 tablespoon chopped onion

1/8 teaspoon salt

1/2 pound lean ground beef

1/2 teaspoon cornstarch

1/2 cup Italian tomato sauce

1/4 cup cold water

In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 2 loaves.

In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.

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📅 MEAL # 3 - TORTELLINI CARBONARA

Ingredients

1 package (9 ounces) refrigerated cheese tortellini

8 bacon strips, chopped

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Cook tortellini according to package directions; drain.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.

In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

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📅 MEAL # 4 - SWEET & SOUR MEATBALLS

Ingredients

1 can (20 ounces) pineapple chunks

1/3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

30 frozen fully cooked Italian meatballs (about 15 ounces)

1 large green pepper, cut into 1-inch pieces

Hot cooked rice

Drain pineapple, reserving juice. Add water to juice if needed to measure 1 cup; pour liquid into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir mixture until smooth.

Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.

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📅 MEAL # 5 - SOUTHWESTERN GOULASH

Ingredients

1 cup uncooked elbow macaroni

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

2/3 cup frozen corn

1 can (4 ounces) chopped green chiles

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 cup minced fresh cilantro

Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain.

Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

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📅 MEAL # 6 - CHICKEN CORDON BLEU PIZZA

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust

1/2 cup Alfredo sauce

1/4 teaspoon garlic salt

1 cup shredded Swiss cheese

1-1/2 cups cubed fully cooked ham

10 breaded chicken nuggets, thawed, cut into 1/2-inch pieces

1 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. pan, pinching edges to form a rim if desired. Bake until edges are light brown, 8-10 minutes.

Spread crust with Alfredo sauce; sprinkle with garlic salt. Top with remaining ingredients. Bake until crust is golden brown and cheese is melted, 8-10 minutes.

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📅 MEAL # 7 - EASY BURRITOS

Ingredients

1 pound ground beef

1 envelope taco seasoning

1 can (16 ounces) refried beans

6 flour tortillas (12 inches), warmed

1 cup shredded Colby-Monterey Jack cheese

4 teaspoons canola oil

Sour cream and salsa

In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.

In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

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