Notes for this week
|Toasted Cheeseburger Burritos||Mexi-corn||Pickle Spears|
|Crockpot Pizza Pasta||Green Salad|
Day 3 (Christmas Dinner)
|Roast Beef Picante|
|Seasoned Green Beans|
Layered Chocolate Hazelnut Pound Cake
|Tuna Cheese Melts||Celery Sticks with Ranch Dressing||Pears|
|Beef Stew with Dumplings||Green Salad|
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Day 1 Dinner Menu
- Toasted Cheeseburger Burritos
- Pickle Spears
Toasted Cheeseburger Burritos
- 2 lbs. ground beef
- 1 Tbsp Worcestershire sauce
- ½ cup ketchup
- 1 Tbsp dried minced onion
- Salt to taste
- 6 burrito size flour tortillas
- 1 cup shredded cheddar cheese
- 2 tomatoes, sliced
- Condiments for toasted burritos as desired
- Brown ground beef and drain off any fat. Add Worcestershire sauce, ketchup, onion, and seasoning. Stir to combine well.
- In the middle of a tortilla spread any condiments you desire, cheese to taste, and add beef mixture and tomato slices. Roll up burrito style.
- Repeat with remaining ingredients until all the burritos are assembled.
- Place burritos two at a time in a preheated skillet and cook about 3 minutes each side until toasted to your preference.
Day 2 Dinner Menu
- Crockpot Pizza Pasta
- Green Salad
Crockpot Pizza Pasta
- Non-stick cooking spray
- 1 lb. box lasagna noodles
- 32 oz. jar spaghetti sauce
- 8 oz. mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1 lb browned ground beef, from freezer
- 5 oz. pkg. turkey pepperoni slices
- ½ cup water
- 4 oz. mushrooms, sliced
- Spray bottom and sides of a crockpot.
- Spread a few spoonfuls of sauce on the bottom of crockpot to avoid noodles sticking.
- Break uncooked lasagna noodles into pieces; place ⅓ of the broken lasagna noodles in a layer on bottom of the pot.
- Pour about ⅓ of the sauce evenly over the noodles.
- Next, place ½ of the ricotta and ⅓ of the mozzarella over the sauce.
- Place ½ of the browned ground beef on top of the cheese, followed by half of the pepperoni and mushrooms.
- Place a few spoonfuls of sauce lightly over the meat.
- Repeat the layers starting with the broken noodles, sauce, cheeses, meat, and a little more sauce.
- Finally, layer the last ⅓ of the broken noodle pieces over the top.
- Cover noodles completely with remaining sauce.
- Sprinkle remaining mozzarella cheese over the top.
- Pour water around the edges; cover and cook on low for 3 hours.
Day 3 Dinner Menu (Christmas)
- Roast Beef Picante
- Mashed Potatoes
- Seasoned Green Beans
- Caramelized Pineapple
- Dinner Rolls
- Layered Chocolate Hazelnut Pound Cake
Roast Beef Picante
- ½ C. onion, finely chopped
- ¼ C. water
- 3 Tbsp. lime juice
- 2 large cloves garlic, minced
- 1 Tbsp. oil
- ½ tsp thyme, divided
- salt and pepper to taste
- 2 lbs boneless beef roast
- 1 C. beef broth
- 2 tsp. sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. parsley, chopped
- For marinade, combine onion, water, lime juice, garlic, oil, ¼ tsp thyme, salt and pepper.
- Place beef in a bowl. Pour marinade over meat, cover bowl, and refrigerate 6-8 hours. Remove meat from marinade, discard leftover marinade.
- Place meat on a rack in a roasting pan. Preheat oven to 350°F. Roast for 40-50 minutes or until done.
- Remove meat from pan, cover with foil. Let stand 10 minutes then slice against the grain.
- In the meantime, in a saucepan combine any pan drippings, beef broth, sugar, and cornstarch. Bring to a boil then turn heat down to low and stir until thickened.
- Season gravy with parsley and remaining thyme and serve over meat.
Homemade Mashed Potatoes
- 5 lbs. potatoes, cleaned and peeled (see note below)
- 6 Tbsp butter, divided
- ¼ cup skim milk, or more as needed
- salt to taste
- pepper to taste
- paprika, for garnish
- Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
- Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
- Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.
Seasoned Green Beans
- 1 lb. fresh or frozen green beans
- 2 tsp. butter
- ¼ package Good Seasonings Italian dressing mix
- If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
- Lightly steam green beans.
- Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.
3 Ingredient Caramelized Pineapple
- 40 oz canned pineapple rings, drained
- 8 Tbsp butter
- 1 cup brown sugar
- Melt butter in a large skillet and allow to start browning slightly. Add brown sugar and stir until it becomes thicker and syrupy.
- Add pineapple slices and cook until they become a nice brown color, about 3-4 minutes per side.
- Remove pineapple slices into a serving bowl leaving the syrup in the skillet.
- Reduce the sauce by about a third by cooking over medium-high heat, stirring constantly, for around 5 minutes.
- Pour syrup over the pineapple and serve.
Layered Pound Cake with Chocolate Cool Whip Frosting
- 1 prepared pound cake
- ½ cup chocolate hazelnut spread, like Nutella
- 2 Tbsp shaved chocolate, for garnish (optional)
- ½ cup raspberries, for garnish (optional)
- 3.9 oz instant chocolate pudding mix
- 1 cup cold whole milk
- 8 oz. Cool Whip, thawed
- ¼ cup powdered sugar, or to taste
- In a small bowl, combine instant pudding and milk and mix with a hand mixer on low for about a minute.
- Gently fold in Cool Whip until well mixed. If mixture is not as sweet as preferred, gently mix in powdered sugar to taste. Set aside.
- Slice pound cake horizontally into 3 layers.
- Spread first layer with ¼ cup Nutella spread.
- Add the second layer and spread with remaining ¼ cup Nutella spread.
- Place final layer on top and frost entire cake with the chocolate Cool Whip frosting.
- Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.
Day 4 Dinner Menu
- Tuna Cheese Melts
- Celery Sticks with Ranch Dressing
Tuna Cheese Melts
- 10 oz canned white tuna, chunked and drained
- 1 Tbsp onions, chopped
- ½ cup mayonnaise
- 1 ½ Tbsp pickle relish
- 8 slices whole grain bread, toasted
- 4 slices Swiss cheese
- Preheat broiler. Toast bread; set aside.
- In a medium bowl, combine tuna, mayonnaise, onion, and pickle relish; mix well. Top 4 of the slices of bread with tuna mixture.
- Place cheese slices over the tuna and lightly broil until cheese melts, about 2 minutes. Top with remaining bread slices and serve.
Day 5 Dinner Menu
- Beef Stew with Dumplings
- Green Salad
Beef Stew with Dumplings
- 1 lb. beef stew meat, cut into small pieces
- 2 Tbsp. oil
- 1 large onion, chopped
- 8 oz. mushrooms, sliced
- 2 carrots, chopped
- 3 medium potatoes, peeled & cut into chunks
- 15 oz. can stewed tomatoes, undrained
- 15 oz. can beef broth
- Water as needed to cover ingredients
- 1 ½ C flour
- 3 ½ tsp baking powder
- ½ tsp salt
- ¾ C milk
- In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
- Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
- Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
- Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
- Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.
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