Menu Planning Series–Week TWO

Hi Friends! Welcome to Week TWO of our menu planning series. It has been an absolute joy to hear from so many of you who gave this whole adventure a try and worked these meals into your rotation last week. I am honestly astounded that so many of you took the chance and gave it a try and I love hearing how it has saved you money, time and stress each night. I am so thankful for y’all, each and every one that took the time to play along or even just give one recipe a try. It’s humbling, indeed, that you trust me to help you.

And with that being said, let’s launch right into Week Two. There are just a few things to mention as you begin to prep for the week. First of all, the pantry staple list remains the same, you can grab that HERE. The only adjustment I would make to this list would be to add Peanut Butter to the list of refrigerated staples IF (and only if) it’s something you use often. I live and die by the PB, so it’s a staple to me however I recognize that those with allergies or just those that dislike it might not include it.

Remember that you may have to replace staples used from last weeks menu, which is why the running grocery list is such a lifesaver. It makes keeping up with replacements so much easier.

Also, you’re going to want to make the chicken for Thursday and Friday ahead of time, especially if you notice that your calendar is filling up. I recommend throwing it in the slow cooker on Sunday and putting it in the fridge until you need it. HERE is a very simple recipe that will take no time and give you perfect shredded chicken to use for both meals.  If there is any leftover chicken, store it in a freezer bag and we’ll use it in a few weeks, that I promise!

Click HERE for the Weekly Shopping List.

Click HERE for the Weekly Menu.

• Monday: VEGGIE PEANUT NOODLES (Recipe HERE)

  • Oh this recipe is so close to my heart. It’s so easy. It’s also meatless. If you haven’t noticed yet (which, hey, we’re two weeks in so no harm no foul if you haven’t) I like to keep Monday as meatless as possible. I personally prefer meat-free meals and for financial purposes taking meat out of the menu for just one night is a big saver. So give this one a try. Make the sauce ahead, on Sunday perhaps. If you know Monday is going to be tough, even chop the veggies and make the pasta ahead. Throw it all together on Monday night and Viola! A fabulous meal is at your fingertips. I recommend shredding any carrots  and cabbage you have left over from last week’s menu and chopping up one of the bell peppers as a topping. Just a note on the sauce, if you’re feeding kids, cut the hot sauce down to half (or eliminate completely) if they don’t like spice. (if you have a peanut allergy in the house I recommend subbing in Easy Pasta Primavera for another meatless Monday meal.)

• Tuesday: CILANTRO LIME SHRIMP TACOS (Recipe HERE)

  • Oh this shrimp. It’s just so dang delicious. That’s all that I can say about it. It should only take about 10 minutes tops. If you’re feeling extra adventurous, make the slaw from last weeks tacos and throw it in with the shrimp. (recipe HERE). If not, they’re equally delicious with just salsa.

• Wednesday: CHILI MAC (recipe BELOW)

  • If I’m being honest, Chili Mac is my fave. I cannot stop eating it straight from the pan the entire time I’m making it, serving it and reheating it for leftovers. It’s pretty easy and straightforward and should take about 25-30 minutes. If you chop the onions and garlic ahead of time, it should be even faster.  You’ll use the same ToolBox Taco Seasoning from last week’s tacos so be sure to have that recipe on hand (you can get it HERE). The great thing about it, though, is it makes a ton so you’ll have good leftovers for lunches for a few days. I promise, it’s delicious. Great night for a salad side too.

• Thursday: RANCH CHICKEN AND CHEESE HAND PIE

  • Recipe HERE. These are a kid FAVORITE! My son, who never eats anything, actually told me that they were the best dinner he’s ever had. So there’s that. Because you have your chicken cooked and shredded, stored safely away in the fridge, this is an easy peasy dinner. The most time time consuming step is cutting out the pie crusts, so if you see time being an issue, just cut ahead of time and store between two pieces of plastic wrap. These can also be completely made ahead and baked that evening, whatever you prefer.

• Friday: Sheet Pan Nachos

  • Sheet Pan Nachos are a BurntToast family fave and they are so easy. To make simply line a sheet pan with foil, lay out some tortilla chips and let everyone go wild with the toppings of their choice. Bake for 5 minutes in a preheated 350 oven (keep watch to make sure there isn’t any burning) and serve with salsa and sliced avocado. It’s a total winner of a Friday night dinner.  Everyone in my family likes chicken nachos so I use the leftover shredded chicken, cheese and salsa. For the adults I add beans and peppers and for the kiddos just keep them plain. It’s a fun and easy recipe and it’s perfect for Friday so we can all unwind and pick off the platter while we share our week.

Easy Weeknight Chili Mac

February 21, 2020

Print This

By: Meaghan Dawson

Ingredients

• 1 medium onion, finely chopped
• 3 minced garlic cloves
• 1 pound ground turkey
• ToolBox Taco Seasoning
• 1 14.5 ounce can tomato sauce
• 1 can kidney beans, rinsed and drained (optional)
• 1 1/2 cups small pasta of your choice
• 3 cups water
• 1 cup shredded cheddar cheese

Directions

• Step 1 In a large pan, heat a drizzle of olive oil over medium high heat until shimmering.
• Step 2 Add onion and garlic. Season with salt and pepper and cook, stirring often, until translucent, 2-3 minutes.
• Step 3 Add turkey and cook, breaking up with a spatula, until browned.
• Step 4 Drain fat if necessary and add taco seasoning. Stir to combine.
• Step 5 Add tomato sauce, beans, water, and pasta stirring to combine.
• Step 6 Season with salt and pepper and cook, stirring often, about 10-12 minutes until pasta is tender (checking often, cooking time will depend on the type of pasta you choose).
• Step 7 Remove from heat and stir in cheese until melted.
• Step 8 Serve!

Sharing is Caring

Facebook

Google

Twitter

Linkedin

Stumbleupon

Yummly