31 Days of Menu Planning: Week 1 Meal Plan + Grocery List

Hey guys!  Here is the first of several meal plans I’ll be providing for you this month.  This is a “tried and true” plan that I have used myself.  It has a list of meals with instructions and/or links, and then a grocery list at the bottom.  Enjoy!

Week 1 Meal Plan

Sunday – Deli Sandwiches, Chips & Guacamole
Monday – Crock Pot Potato Soup
Tuesday – Lasagna, Green Beans, Garlic Bread
Wednesday – Crock Pot Sloppy Joes, Potato Chips
Thursday – Stuffed Baked Potatoes
Friday – Tostadas, Mexican Rice
Saturday – Grilled Chicken, Brussels with Bacon & Avocado
Extras – Gooey Butter Bars, 5 Layer Dip

Sunday

Bollio rolls (one per sandwich)
Deli meat – ham/turkey
Sliced Cheese – Provolone or Colby Jack
sliced pickles
Cilantro
Guacamole (4 avocados, lime juice)
1 bag tortilla chips

For guacamole, mash up 4 avocados and a splash of lime juice with a fork until mostly creamy.

Split bollio rolls lengthwise. Place open on a cookie sheet. On one side of the bread, layer two slices of cheese, on the other side, layer several slices of ham/turkey (kind ofcrumpled up, not flat). Put under the broiler for 3-4 minutes, until cheese starts to melt/brown. Once out, put some guacamole, pickles, and cilantro leaves on each sandwich.  Close the sandwiches. Serve with extra guacamole and tortilla chips.

Monday

5 lb. potatoes
1 box (4 cups) chicken stock
onion powder
garlic powder
2 cups half and half
3 oz. bag bacon pieces
grated cheese (handful)
Crock Pot Potato Soup – Recipe HERE

Tuesday

1 large can green beans, cook in microwave for 3 minutes
1 package of frozen garlic bread, cooked to package instructions
1 carton lasagna noodles
1 lb ground beef
1 jar spaghetti sauce
1/2 cup water
1 tsp. salt
1 carton ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Lasagna recipe HERE (you can make ahead the night before and keep in fridge). I use a tub of ricotta cheese instead of cottage cheese.

Wednesday

Value pack of “stew beef”
1 jar Kraft bbq sauce
pickle juice
hamburger buns
butter
1 bag potato chips

Cook chopped beef according to THIS recipe.

Butter both insides of hamburger buns and put under the broiler 2-3 minutes until toasted. Serve meat on top of buns and top with grated cheddar. (Use leftover chopped beef for baked potatoes on Thursday).

Thursday

7 large russet potatoes (6 to eat, 1 extra for tostada meat)
grated cheddar
butter
sour cream
bacon pieces
chopped beef (from sloppy joes on Wednesday)
1 onion, chopped

Wash potatoes and poke each one several times with a fork. Wrap each potato in aluminum foil. Bake at 425 degrees for 1 hour.

Friday

1 lb. ground beef
1/2 lb. chorizo
baked potato (left over from Thursday)
1 small can peas & carrots
1 pkg tostada shells
1 large can refried beans
lettuce
tomatoes
grated cheese
2 cups rice
garlic
chicken stock
1 can Rotel

Tostada assembly recipe HERE.
Mexican Rice recipe HERE.

Saturday

1 large pkg chicken breasts – salt, pepper & grill.
1 bag fresh brussels sprouts
1/2 pkg. of bacon
1 avocado

Brussels Sprouts recipe HERE.

Extras:

Gooey Butter Bars – Recipe HERE
3 eggs
1 stick butter
1 package yellow cake mix
8 oz. cream cheese
2 cups powdered sugar

5 Layer Dip – Recipe HERE
1 can bean dip
2 avocados
1 small carton sour cream
mayonnaise
1 package taco seasoning
2 tomatoes
1 bag tortilla chips

Week 1 Grocery List:

8 bollio rolls
1 package hamburger buns
1 package tostada shells
1 head iceberg lettuce
4 Roma tomatoes
1 bunch cilantro7 avocados (6 ripe and one NOT – or buy later in the week because you don’t need until Sat).
2 5-lb. bags russet potatoes (baking size)
1 onion
1 head garlic
1 bag fresh brussels sprouts
1 package of deli ham
1 package of deli turkey
2 lb. ground beef
1 package chicken breast (enough for 1 meal for your family)
1/2 lb. chorizo
value pack of “stew beef” – 2-3 lbs.
1 package bacon
1 package sliced cheese
1 large bag of shredded colby/jack cheese
1 large bag shredded mozzarella cheese (need 3 cups and can use the rest next week)
1 small bag shredded parmesan cheese
1 pint half & half
1 container (whole milk) ricotta cheese
2 small containers sour cream (or one larger)
8 oz. cream cheese
1 carton lasagna noodles
1 jar spaghetti sauce
2 boxes (4 cups) chicken stock
1 large can refried beans
1 family-sized can green beans
1 can peas & carrots
1 can Rotel (I use mild)
2 (3 oz.) bags bacon pieces (near salad dressing)
1 jar Kraft BBQ sauce
1 package yellow cake mix
1 can bean dip
2 bags tortilla chips
1 bag potato chips
1 bag frozen garlic bread

Staples that you will need to get if you don’t have them on hand
sliced sandwich pickles
onion powder
garlic powder
butter (need 2 sticks)
mayonnaise (need about 1/3 cup)
eggs (need 3)
powdered sugar (need 2 cups)
lime juice

Related posts:

About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

2 Responses to 31 Days of Menu Planning: Week 1 Meal Plan + Grocery List

  1. Linda October 9, 2017 at 8:26 am #

    Hi Laura,
    That is a thorough meal plan. How many will that feed? I notice you indicated “large” cans of beans, etc.

    • Laura October 9, 2017 at 9:17 am #

      I feed a family of 5 – but my kids are teenagers. Most of the meals will feed 5-6 easily.

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