It’s time to share my weekly meal plan with you. Meal planning has been part of my life for the past several years. It has helped me save money and serve my family.
My hope is that you can benefit from me sharing my meal plan with you weekly. You can use this plan exactly how it is or change it to your liking. This meal plan accommodates our family of 5 and we usually have leftovers.
I’m still loving my Instant Pot. I added a few Instant Pot recipes to this meal plan again because they are so amazing. If you have been thinking about getting an Instant Pot, I highly recommend you do. It’s well worth the money and is perfect for busy moms like me. This is the exact Instant Pot I purchased. It’s amazing!
I have been creating a printable of these meal plans and a grocery list to make it easier for you. I’m sure you can imagine that it takes extra time to do that. I’m more than happy to do it if it’s beneficial to you. Please leave me a comment below to let me know if it’s helping you. If it is, I will start creating it again.
If you want to create your own meal plan, check out my post on how to create a meal plan.
This Week’s Meal Plan
Monday – Chicken Enchiladas with Refried Beans
This is one of my recipes. I took a few enchilada recipes and changed them to make them easier. It’s part slow cooker and part oven recipe. Once the slow cooker is done, this takes about a 45 minutes to prepare. Here are the ingredients:
2 lbs of boneless skinless chicken thighs
1 big can of enchilada sauce (I use La Victoria)
10- 20 corn tortillas
2 cups cheddar cheese
Put the chicken and the enchilada sauce in the slow cooker and cook on low for 6 hours.
Once that’s finished, preheat the oven to 400 degrees F.
Start shredding the chicken. Once it’s shredded add half the cheese to the chicken. Next, add about a cup of the enchilada sauce from the crockpot to the chicken mixture.
Spray a 9 x 13 casserole dish. Heat the corn tortillas so they don’t tear. I put them individually on a frying pan with a little bit of oil to soften them.
Once the tortilla is warm, I add about 1/3 cup of the chicken mixture and roll the tortilla. Make sure the seam is down when you place it in the 9 x 13 pan. Finish this process for the rest of the enchiladas. You may need another pan depending on how many enchiladas you end up with. You can brush the tortillas with oil before you put them in the oven. It keeps them from cracking.
Place the enchiladas in the oven for 10 minutes or until they are browned.
Take the enchiladas out of the oven. Get 1 cup or more of the enchilada sauce from the slow cooker and put it over the enchiladas (this depends on how wet you want them). Next, sprinkle the enchilada’s with the rest of the cheese and top with olives.
Bake in the oven for 10 minutes or until the cheese is melted.
That’s it. We serve the enchiladas with refried beans and sour cream.
Tuesday – Hamburgers
This is my son’s request this week. He’s been loving hamburgers all of a sudden. You’ll need hamburger patties (I like frozen), buns, condiments, cheese, lettuce, and onion. We like to serve this with frozen french fries or tater tots.
Wednesday – Slow Cooker Creamy Ranch Pork Chops
This an easy and super tasty slow cooker recipe. I’m really picky with my pork chops but these cook really good in the slow cooker. I usually serve this with mashed potatoes or orzo. Click this Creamy Ranch Pork Chops link to get the recipe.
Thursday – Instant Pot Lemon Chicken
This was the first Instant Pot recipes that I made. It is so good so that’s why I’m making it again. I plan on serving this with some vegetables on the side. Click this Instant Pot Lemon Chicken link to get the recipe.
Friday – Slow Cooker Fiesta Chicken
This is a really simple and flavorful chicken dish. Click this Fajita Chicken link to get the recipe. We serve this over rice and it’s so yummy.
Saturday – Baby Back Ribs with Onion Potatoes
This week, baby back ribs were on sale. They are a real treat in our house. I make my baby back ribs in my slow cooker. I get two racks and cut them in half then I baste them with bbq sauce. I spray my slow cooker and put them in horizontally. I cook them for 8 hours on low. When they are done, I take them out (they will be super tender and may fall apart so be careful) and put them on a cookie sheet. I place them in the broiler to crisp them up a little bit. I serve them with yummy onion potatoes.
Sunday – Chicken and Mushroom Stroganoff and Noodles
This is a newer recipe for us. I’ve made it a few times and we really like it. It’s a slow cooker recipe (I bet you can tell I love my slow cooker). Click this chicken and mushroom stroganoff link to get the recipe. I make it exactly as it’s written.
That’s my meal planning for this week. I hope this is helpful to you. I have a board on Pinterest called “Recipes We Like” (we’ve tried all the recipes on this board and have approved them) that you can follow for more recipes. I’d love to hear any tips you may have to make meal planning easier.