31 Days of Menu Planning – Week 4 Meal Plan + Grocery List

Week 4 Meal Plan

Sunday – Fajita Chicken Burritoes
Monday – Beans & Cornbread
Tuesday – Tortellini with Pesto, Garlic Bread
Wednesday – Crock Pot Salsa Chicken Tacos, Mexican Rice
Thursday – Tomato Soup & Grilled Cheese Sandwiches
Friday – Chicken & Rice Casserole, Green Beans
Saturday – Hamburgers, French Fries
Extras – Chocolate Sheet Cake, Orange Slice Bars


1 package frozen or refrigerated pre-cooked fajita chicken, heated
cream cheese OR refried beans (I like cream cheese, hubby likes beans)
grated cheese
burrito-sized tortillas

In each tortilla, spread some cream cheese (or refried beans), then top with chicken meat and grated cheese. Wrap up burritoes. Place in casserole dish. Top burritos with additional grated cheese and then pour salsa over the top. Bake in a 350 degree oven until cheese bubbles. These are VERY filling!


1/2 lb. dry pinto beans
1 box chicken stock or 1 can chicken broth
1 can fire roasted diced tomatoes
Worcestershire sauce
dry mustard
chili powder
salt, pepper
2 bags Martha White cornbread mix
1 pint buttermilk (you will use some for chocolate cake as well)
1-2 eggs (check package instructions)

Beans Recipe HERE.

Cornbread instructions HERE. Use buttermilk instead of regular milk.


1 large bag frozen cheese tortellini, cook to package instructions
1 container basil pesto
1 package frozen garlic bread, cooked to package instructions
Cook tortellini, drain and toss with pesto (a little goes a long way – save some for Thursday).


1 large package chicken breasts
white rice
chicken broth

Place chicken breasts at the bottom of the crock pot and pour an entire jar of salsa over it. Cook on low for 6 hours. When done, shred the chicken. Serve in tortillas as soft tacos, with cheese and sour cream. Save 1-2 cups shredded chicken for Friday’s casserole.

Mexican rice HERE.


sliced cheese

Tomato Soup:

4 cups whole milk
3 (14 oz) cans diced tomatoes
2 rounded Tablespoons tomato paste
1 medium onion, chopped
salt & pepper
1 tsp. sugar
4 Tablespoons flour
2 Tablespoons butter, cut in pieces
2 cloves garlic

Heat the milk over moderate heat in a large pot. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter and garlic in a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer about 15 minutes.

While the soup cooks, make grilled cheese sandwiches.

When soup is done, add the rest of your container of pesto (1/4-1/2 cup) to the soup.


1 can green beans, heated for 3 minutes in microwave.
1.5 cups dry rice — cook ahead of time.
2 cups diced/shredded chicken (use leftover from Wednesday)
1 box chicken stock
1/2 onion
1 cup chopped celery
1 lb. velveeta cheese
8 oz. cream cheese
8 oz. sour cream
shredded cheddar

Chicken and Rice Casserole HERE


1 package frozen french fries, cooked to package instructions
1 package hamburger buns
2-3 lbs. hamburger meat, formed into patties (or get premade) and grilled
Sliced cheese
sliced onions
sliced tomato


Chocolate Sheet Cake – Recipe HERE
2 sticks butter
cocoa powder
1/2 cup shortening
2 cups flour
2 cups sugar
2 cups powdered sugar
sweetened condensed milk
1/2 cup buttermilk
2 eggs

Orange Slice Bars – Recipe HERE
1 box brown sugar (2.5 cup packed)
1 small package orange slice candies
2 cups flour
1 tsp. vanilla
1 tsp. orange flavoring
4 eggs
2 T melted butter

Grocery List

1 container basil pesto
1 head garlic
3 onions
1 stalk celery
1 large hamburger tomato
1 loaf sandwich bread
1 bag hamburger buns
1 package of burrito-sized flour tortillas
1 package taco-sized flour tortillas
1/2 pound dry pinto beans
3 boxes chicken stock
2 bags Martha White cornbread mix
2-3 lbs. hamburger meat or pre-made hamburger patties
1 large package chicken breasts
1 package frozen or refrigerated pre-cooked fajita chicken
1 large bag frozen cheese tortellini
1 bag frozen garlic bread
1 bag frozen french fries
1 can green beans
1 can refried beans
2 jars salsa
1 can fire roasted diced tomatoes
1 can Rotel
3 cans (14 oz.) diced tomatoes
1 can tomato paste
1 lb. velveeta cheese
2 packages (8 oz.) cream cheese
8 oz. sour cream
1 large package cheese slices
1 large bag grated cheese – colby jack or cheddar
1 pint buttermilk
1 gallon milk
1 can sweetened condensed milk
1 bag orange slice candies
1 dozen eggs

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

Worcestershire sauce
Dry mustard
Chili powder
white rice (4 cups)
butter (3-4 sticks)
flour (5 cups)
2 cups white sugar
2.5 cups brown sugar
2 cups powdered sugar
sliced pickles
cocoa powder
orange flavoring
1/2 cup shortening

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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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