Weeknights are busy, but we still want to get a warm, semi healthy meal on the table! I put together a week’s worth of meals for a family of 5. 1 shop list reusing several ingredients, just a little prep on Sunday and you should be in and out of the kitchen in about a half hour each evening, all for around $100! Food prices are going up and up, so planning is our best strategy to keep our grocery bill from doing the same! Most of these dishes should leave you with some leftovers for lunches, as well as some leftover ingredients to throw together another dish or 2.

This past week I teamed up with Maureen Kyle of WKYC’s Mom Squad and we hope that this helps you to get delicious food on the table faster! Let me know if you have any questions, enjoy!

Grocery List:

• Basil (I recommend freeze dried, so that you can keep it up to a month in your fridge and continue to enjoy it in future dishes)
• 1 Baguette
• 16 oz Monterey Jack Cheese
• 2 Cans or 1 Jar Enchilada Sauce
• Chicken (Package of 2 Chicken Breasts-alternately a Rotisserie Chicken)
• Corn Tortillas
• Cilantro
• 1 lb White Rice
• 1-8 oz Can of Tomato Sauce
• 3 Jars Marinara Sauce
• 16 oz Ditalini (or other small pasta)\
• 1 Bunch Kale (Baby Kale=No Prep:)!)
• Parmesan Cheese Block
• Onions (3)
• 3 Cans Cannellini Beans
• 1 Pkg Kielbasa
• 2 lb Carrots
• 2 Crowns Broccoli
• 1 pkg Cherry Tomatoes
• 2 Zucchini
• 1-2 Pkgs Udon Noodles (I prefer the fresh ones that are precooked)
• Fresh Ginger
• Fresh Garlic

Here is a quick list of items that I normally have on hand, but if you do not, you will want to grab as well:

• Garlic Powder
• Onion Powder
• Dried Oregano
• Italian Seasoning
• Cumin
• Soy Sauce
• Sugar
• Olive Oil
• Vegetable Oil
• Stick of Butter
• Lemon
• Sesame Oil
• Sriracha or Garlic Chili Paste

Sunday Prep:

I always like to chop a few onions and package them up for the week, it makes things so much easier. Between my cutting board not tasting like onions right away, and just having them on hand! I often will chop up some garlic as well. Many of these recipes will have us using a microplane to grate the garlic and save time as well.

We also want to precook our chicken. From fresh or frozen, you can poach your chicken on the stovetop to prepare it. Bring water to a boil, and add in chicken breasts. Turn down to a simmer and cook for about 25 minutes. It will be ready for chopping or shredding and using all week! Alternatively, you can purchase a rotisserie chicken and shred the breasts for our meals, and use the rest for sandwiches and lunches!

I also recommend cutting your vegetables ahead of time to save on prep. Cut the broccoli into small florets, cut zucchini in half lengthwise and into 1/2″ slices & cut 3-4 carrots into 1/2″ slices. All of this should only take about 30 minutes & we are ready for Monday!!

Mexican Rice (Note, double this recipe, if you would like to serve it with Sheet Pan Dinner on Wednesday)

Tuesday: Pasta Fagioli with Baguette & Lemon Butter

Wednesday: Sheet Pan Sausage & Vegetables

Thursday: Asian Noodle Stir Fry

Friday: Calzones

Here is an opportunity to use up leftovers!!

Cut your premade dough into equal parts. Roll into circles, using a floured surface. Once rolled out, add in marinara, cheese and any toppings of your choice. Seal the edges and bake at 400 on parchment lined trays for 10-12 minutes, checking for doneness. Enjoy!!