31 Days of Menu Planning – Week 3 Meal Plan + Grocery List

Week 3 Meal Plan

Sunday – Frito Pie
Monday – Taco Soup
Tuesday – Stuffed Shells, Garlic Bread, Broccoli
Wednesday – Crock Pot Chili, Cornbread
Thursday – Grilled Chicken Pesto Pizza
Friday – Taco Salad, Chips & Salsa
Saturday – Chicken Fried Rice, Squash, Broccoli
Extras – Banana Pudding, 5-Layer Dip, Pumpkin Bread

Sunday

1 bag Frito chips
1 large can chili, no beans
grated cheese
1 onion, chopped

Heat can of chili on the stove. Serve over Frito chips and top with cheese and onions if you prefer.

Monday

1 bag tortilla chips
grated cheddar
sour cream

In crock pot, combine:

2 lbs. ground beef, browned
2 cans ranch style beans
2 cans diced tomatoes
1 envelope taco seasoning mix
1 envelope Ranch dressing mix
2 cans corn
1 can Rotel

Cook on low for several hours. Serve over tortilla chips and top with grated cheddar and sour cream.

Tuesday

1 bunch of broccoli – steamed or roasted. To steam, put in pan with a small amount of water, a couple of pats of butter and some salt. Put lid on the pan and bring water to a boil. Steam for about 5-7 minutes or so until broccoli is tender.  To roast, drizzle in olive oil and put on a pan in the oven with some chopped garlic at 425 degrees for around 20 minutes. (Example HERE).

1 package garlic bread, cooked to package instructions

1 box jumbo shell pasta
1 large container whole milk ricotta cheese
1 container asiago cheese
1 bag shredded parmesan cheese
1.5 lb. mozzarella cheese
1 jar spaghetti sauce

Stuffed Shells recipe HERE.

Wednesday

2 lb. chili meat
1 lb. ground beef
1 can tomato sauce
1/3 cup chili powder
salt
paprika
ground pepper
cumin
onion powder
garlic powder
oregano
spicy mustard
1 onion, chopped – for topping
grated cheddar cheese – for topping
2 bags Martha White cornbread mix
1 pint buttermilk
1-2 eggs (check package instructions)

Chili recipe HERE.

Cornbread instructions HERE. Use buttermilk instead of regular milk.

Thursday

1 envelope active dry yeast (you should have 1 pkg left from the 3 pack from last week)
1/2 tsp sugar
1 tsp. salt
3 cups flower
1 package chicken breasts
1 container pesto
1 bag mozzarella cheese

Grill or pan-cook (do you have a grill pan? They’re awesome) the chicken and once cool, chop into pieces. **SAVE 1-2 cups chopped chicken for Saturday** Use THIS recipe for the pizza dough. Roll out into two pizzas. Spread the pesto evenly on the two pizzas, put a thin layer of mozzarella cheese, then add the chicken and then top with remaining mozzarella cheese. Cook at 375 degrees for 20-30 minutes, until dough is done.

Friday

1 bag tortilla chips
1 large can crushed tomatoes
1 bunch cilantro
5-6 cloves garlic
1 large onion (use half for salsa and chop other half for taco salad)
1 jalapeno
2 lb. ground beef
2 tomatoes, chopped
sliced olives
grated cheddar
1 can ranch style beans
sour cream
1 head of lettuce, chopped

Salsa recipe HERE.

For taco salad, brown and season the meat, warm up the can of ranch style beans, then pile all the things. :)

Saturday

4-5 zucchini or yellow squash, sliced.
Cook in pan with some water, butter and salt. Bring water to a boil, cover with lid and cook for 7-10 minutes or so.

1 head broccoli (Cooked the same way – or you can roast it, as suggested on Tuesday)
2 cups white rice – cook ahead of time
3 eggs
1 carrot
1 onion
3-4 cloves garlic
pepper
diced chicken (left over from Thursday)
butter
soy sauce

Fried Rice Recipe – HERE

Extras

Banana Pudding
1 pk. instant vanilla pudding (large size)
2 cups cold milk
Mix well and add:
1/2 can eagle brand milk
1 container of cool whip
Mix well.
Place in layers in pan with bananas and vanilla wafers. Cover and chill well.

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

Pumpkin Bread – Recipe HERE
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 can pumpkin
1 cup oil
4 eggs
1/2 cup water + 1 Tbs. water

Grocery List

4 onions
2 avocados
2 bunches broccoli (or 3-4 crowns)
1 bunch cilantro
1 head garlic
1 jalapeno
4 Roma tomatoes
1 head iceberg lettuce
4-5 zucchini or yellow squash
1 container bean dip
1 bag Fritos chips
3 bags tortilla chips
1 carrot
1 can pumpkin
1 large can chili, no beans
3 cans ranch style beans
2 cans petite diced tomatoes
2 cans corn
1 can Rotel
1 can tomato sauce
1 large can crushed tomatoes (32 oz)
1 jar spaghetti sauce
1 box jumbo shell pasta
2 envelopes taco seasoning mix
1 envelope Ranch dressing mix
2 bags Martha White cornbread mix
1 large box instant vanilla pudding mix
1 can sweetened condensed milk
1 dozen eggs
1 container basil pesto
1 bag grated cheese – cheddar or colby jack
1 large container sour cream
1 large container whole milk ricotta cheese
1 container asiago cheese
1 bag shredded parmesan cheese
1.5 lb. block mozzarella cheese
1 bag shredded mozzarella cheese
1 pint buttermilk
1/2 gallon milk (need 2 cups)
1 container cool whip
5 lbs. ground beef
2 lbs. chili meat
1 package chicken breasts (about 4 breasts)
1 package frozen garlic bread

Staples you will need if you don’t have on hand:

chili powder (about 1/3 cup)
salt
paprika
pepper
cumin
onion powder
garlic powder
oregano
spicy mustard
1 envelope active dry yeast
flour (need 6.5 cups)
sugar (need 3 cups)
cinnamon
vegetable oil (need 1 cup)
sliced olives
white rice (need 2 cups)
butter
soy sauce
mayonnaise (need 1/4 cup)

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About Laura

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