weekly-meal-plans

This is the second installment of Allie’s Weeklly Meal Plan Series. In case you missed it, check out here first set of meals too!

When planning my meals for this week, I’m still a little torn because of the springtime weather that can’t seem to decide whether it wants to be warm or cold. I want to grill up some delicious meats while the sun is out, but then the rain comes back and I just want to curl up with a bowl of soup.

Since Spring isn’t making up its mind, I’m not going to either. This week’s menu has a little bit of everything, and I hope that you enjoy it as much as we do at my house!

Remember the specifics:

  • 5 meals (plus leftovers)
  • 4 people
  • $50
  • Assuming you have staples in your pantry/fridge: Spices, Butter, etc.

What We’re Whipping Up This Week

Day 1: Broccoli Cheese Soup with Grilled Cheese

Day 2: Chicken Fried Rice and Green Beans with Peanut Sauce

Day 3: Southwestern Breakfast Burritos

Day 4: Pulled Roast Beef Sandwiches with Homemade Potato Chips

Day 5: Jerk-Grilled Chicken Thighs, Lipton Onion Potatoes with Blue Cheese & Bacon Stuffed Onions

Sounds super fancy, huh? It’s not. These semi-homemade recipes are quick, easy, and affordable.

And the best part is, they can all be increased to feed a crowd, who will think you spent your entire day in the kitchen, slaving over their delicious meals personally. When in reality, you spent most of that time sipping on some wine and eating brownie batter during the 30 minutes you actually spent in the kitchen!

Your Shopping Cart:

broccoli-soup

  • 1lb Broccoli
  • 1 Qt Half & Half
  • Cheddar cheese (remember a block at Aldi’s is only $1.50!)
  • Carrots
  • Carton of Chicken Broth
  • White Bread
  • American Cheese
  • Eggs
  • 3 packages of Garden Vegetable Rice
  • 1 lb. Boneless, Skinless Chicken Breasts
  • 1 lb. Green Beans
  • Creamy Peanut Butter
  • Soy Sauce (not reduced sodium… use the real stuff!)
  • Small Flour Tortillas
  • Potatoes (GE usually has 5 lbs. for $2.50)
  • Bacon
  • Roast Beef (GE has BOGO roasts. If you get 2 that are $10 each, the BOGO brings it down to $5 for a whole roast around 2 lbs!) Make one now, freeze one for later.
  • Buns
  • Yellow Onions
  • Celery
  • 1 lb. Boneless, Skinless Chicken Thighs
  • Package of dry Lipton Onion Soup Mix
  • Small Package Bleu Cheese
  • Bag of Frozen Mixed Veggies

Recipes

Broccoli Cheese Soup

broccoli-cheese-soup

  • 2 T butter
  • 1 Onion chopped
  • ¼ c butter
  • ¼ c flour
  • 2c Half & Half
  • 2c Chicken Broth
  • ½ lb broccoli chopped
  • 1 c carrots shredded
  • 2 c cheddar cheese
  • 1 t salt
  • ½ t pepper
  • ¼ t nutmeg

Melt 2T of butter in soup pot, saute onions until tender and remove. Add remaining butter and flour and stir until well mixed. Slowly add in half & half, stirring constantly. Add chicken broth, bring to a boil, and simmer for 20 minutes.

Add broccoli, carrots, and cooked onions. Cook for another 25 minutes until broccoli is tender and broth is somewhat thickened. (If you like a very smooth soup, you can puree this in the food processor or with an immersion blender. We like ours chunky, so I don’t do that.)

Add salt, pepper, nutmeg and cheese. Mix well as cheese melts, and you’re ready to eat!

Roast Beef Sandwiches

(PERFECT for parties and gatherings)

  • Approximately 2 lbs roast beef (Anything between 1-3 lbs will still work, and you can use shoulder, butt, loin, even deer meat! It’s all relative J)
  • 1/3 c soy sauce
  • 3 stalks celery
  • 3 small onions

In your slow cooker, combine the beef, soy sauce, celery and onions. Cook on low heat for about 8 hours or until falling apart. If you’re in a hurry, you can cook on high in about 4-5 hours, but won’t be as tender.

When done, shred beef in the crockpot and mix well to combine all ingredients. Scoop onto a bun and you’re done!

Jerk Grilled Chicken Thighs

jerk-chicken-thighs

  • 1 lb. boneless, skinless chicken thighs
  • 1T grill seasoning, or Montreal chicken
  • 1t garlic powder
  • 1t onion powder
  • ¼ t cayenne
  • ¼ t ginger

Combine all spices in a small bowl. Lay out chicken thighs and rub spices generously on both sides. Grill over medium-high heat for about 6 minutes per side or until cooked through. Serve with some warm BBQ sauce on the side to make it extra-delicious!

Southwestern Breakfast Burritos

  • 8 slices bacon
  • 4 potatoes
  • 1 small onion
  • ¼ t salt
  • Sprinkle of pepper
  • 8 eggs
  • ½ c cheddar cheese
  • ½ t salt
  • ¼ t pepper
  • ¼ c. milk
  • Small flour tortillas
  • Salsa/sour cream for topping (optional)

Pierce potatoes with fork, and microwave for 2 minutes. Flip over, and microwave another 2 minutes. Repeat this process (usually a total of twice per side) until potatoes are tender.

Fry bacon in large skillet until desired crispy-ness. Remove and drain on paper towels. (At this point, I leave all of the bacon grease in the pan for the potatoes… totally up to you if you don’t want that extra grease, but it really adds to the flavor.)

Keeping skillet hot, dice & add the potatoes, onion, ¼ t salt and pepper. Cook, stirring frequently, approximately 5 minutes or until potatoes are crispy and browned and onions are cooked through. Remove.

Beat eggs, milk, ½ salt & ¼ t pepper. Pour into pan (again, I just use the same pan for everything to keep adding to the flavor.) Scramble until desired doneness and top with cheese. Remove from heat.

Warm tortillas in oven or microwave. Add eggs, potatoes and crumbled bacon. Then top with salsa and sour cream, or your choice of toppings. The cool thing about this is, you can add literally anything you want! Ham, sausage, peppers, jalapenos, etc. Have fun with it!

Bacon & Bleu Cheese Stuffed Onions

  • 4 medium to large onions
  • 4T butter
  • ½ c bleu cheese
  • 4 slices cooked bacon, crumbled

Combine butter, bacon & cheese to make a compound butter. Peel onions and cut off ends. Hollow out the center by cutting down into the top of the onion and fill with ¼ of the mixture in each.

Wrap each in a square of tin foil. Pre-heat your gill to medium, and place on grate directly over flame. Cook for approximately 30 minutes. Serve with additional bacon & bleu cheese to sprinkle over top if desired.

Lipton Onion Potatoes

  • 4 large potatoes
  • 1 packet Lipton Onion Soup Mix
  • 4T butter
  • 4T Parmesan cheese

Scrub potatoes & dice (I prefer to leave skin on.) Divide among 4 squares of tin foil. Shake soup mix over each square as evenly as possible. Add 1T butter and 1T cheese to each.

Fold each square to close and create a little packet. Grill on top rack over medium-high heat for about 30 minutes. Check for doneness, and add additional time if needed.

Chicken Fried Rice

  • 2T olive oil
  • 2 eggs
  • 4T sesame oil
  • 3 packages Uncle Ben’s Ready Rice (Garden Vegetable flavor)
  • 1 bag frozen mixed veggies
  • 1-2 lbs cooked shredded chicken, depending on how much you like in your dish

**Can also buy a rotisserie chicken if you’re trying to be quick, just shred and remove skin

Heat 1T oil over medium high heat, and lightly scramble egg. Remove, then heat 1T oil & 2T sesame oil. Add rice & cook, stirring frequently, until browned (about 10 minutes.)

Add chicken, frozen veggies, cooked egg and remaining 2T sesame oil. Mix well and serve.

Green Beans with Peanut Sauce

  • 1T soy sauce (don’t use reduced sodium… not as good)
  • 2 cloves garlic
  • 1t toasted sesame seeds (better this way, but if you don’t have the time, just throw them in raw)
  • 1t brown sugar
  • 1t peanut butter
  • 1 lb green beans
  • 4 ½ T vegetable oil

Combine all but last 2 ingredients to form sauce & set aside. Heat oil over high heat & stir fry beans until desired tenderness. Toss with sauce

*I am so in love with this sauce that I always make at least a double recipe. I pour it all over chicken or anything else that I make!

Allie is a lifelong resident of Beaver County. She is a 2006 graduate of Blackhawk High School, and still resides in Patterson Heights with her husband Andy and their 3-year old son, Luke. She is a Regional Manager at PLS Logistics and a sports fanatic. You can find her on Facebook as Allie Dixon.