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.
We have some great meals on the menu this week. It’s going to be a hot week but my kids really want potato soup. A couple of the recipes are my own so I included an explanation of how we make the meal.
I created a printable of this meal plan and a grocery list to make it easier for you. Click this Meal Plan – Week 2 link to get the printable list.
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 an 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 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 – Baked Potato Soup
We make this baked potato soup a lot in the winter. The kids really want it this week so I added it to the menu. This isn’t my recipe. Click this baked potato soup link to get the recipe. We like to serve this with bread bowls or with a sliced french loaf.
Wednesday – Chicken and Rice
This recipe goes back a few generations. It’s really easy and good. This recipe takes 2 – 2 1/2 hours to cook. Here are the ingredients:
6 chicken thighs with skin
1 lb bag of rice (We use white rice)
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
2- 3 tbsp of milk
Seasoning salt to taste
Pre-heat the oven to 350 degrees F.
Mix the cream soups in a bowl and add 2-3 tablespoons of milk. You want to break up the thickness a little bit.
Next, add a little bit of seasoning salt to taste. Combine it all together.
Reserve 6 tbsp of the mixture and put to the side.
Add the rice to the bowl of cream soup mixture.
Spray a 9 x 13 pan. Pour the rice and cream soup mixture into the pan.
Lay the chicken thighs on top of the rice in the pan.
Add the 6 tbsps of the mixture you put aside and top the chicken with it.
Cover the pan with foil and put it in the oven for 1 hour.
After 1 hour, remove the foil and put back in the oven to brown. I usually turn the oven temp up to 375 degrees or 400 degrees to speed up the process.
Thursday – Chili Dogs
This is a simple recipe. You need hot dogs, hot dog buns, cheese, onion, and chili. We like Dennison chili for this meal.
Friday – Hamburgers
This is another simple recipe. 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.
Saturday – Bean and Cheese Burritos
And another simple recipe this week. You need refried beans (we use Rosarita beans), onion, cheese, hot sauce and sour cream. We usually eat this alone but you could also serve it with salad or rice.
Sunday – Breakfast for Dinner
We’re going to use this day to eat breakfast for dinner or eat leftovers. Last week, we had a lot of leftovers. It’s always nice to finish things up instead of throwing them away. I usually try to freeze them as a back up for a rainy day.
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.
Check out all the other meal plans I’ve posted.