For anyone who visits this blog solely for the meal plans, I haven’t forgotten about you!
Last weekend was just too busy with my brother’s wedding happening to get any blogging done but I’m back this week with a few simple and delicious dinner ideas for you.
Hopefully you will find something here that inspires your meal planning.
Lots of ingredients are pulling double duty this week. That’s one of the ways I save money and make sure nothing goes to waste.
Here’s what’s on the menu this week:
1. Taco Pizza Rolls – I can’t wait to try these because I’m always looking for new ways to get guacamole into my mouth. There can never be too much guacamole! Also it’s tacos and pizza. I have a feeling these will be a big deal around here. I’m going to smash some black beans to add to the dough too before I roll it up.
2. Moving Day Pizza – I don’t know why it took me so long to think of this one! I’m going to top flattened bread dough (already in my freezer and makes great pizza!) with some of the ingredients from my Moving Day Pasta (onion, sun-dried tomatoes, artichokes, kalamata olives, roasted red pepper, and feta cheese) top with mozzarella and call it dinner!
3. Tortellini Soup – I’ve tried this one and it’s delicious. It also makes quite a bit so it’s perfect if you need to feed a crowd or if you want lots of leftovers, like me! Since it contains kale and tomatoes it’s basically a salad. All you need is a loaf of crusty bread to go with it. I do like to add diced tomatoes to my soup but you certainly don’t have to.
4. Chicken in a Creamy Parmesan and Sundried Tomato Sauce – Over pasta. ‘Nuff said.
5. Stuffed French Bread – My husband’s favorite food is sandwiches so he gets really excited when I make sandwiches for dinner. This is one of his favorites and I have to say, it’s one of mine too. It’s delicious! Just remember to double up on the napkins for this one! It’s messy but it’s so worth it. We’ll just have chips on the side.
My version is a little different from the original recipe. I like to simmer a sliced onion and a sliced green bell pepper in beer and a little Worcestershire sauce until the liquid has evaporated and the veggies are super soft. Then I add the cooked ground beef back in, add a few dollops of sour cream and stir to combine. I also use provolone and mozzarella because that’s what I usually have. I don’t use celery or the extra milk and I used Cuban bread the last time I made it because I’m a rebel!
7. Leftovers – Again? I know. I only planned five meals this week because between the chicken and the soup, we’ll have plenty left over. We’ll have a little extra filling from the stuffed french bread sandwiches too so I may put that over rice or just make more sandwiches.
Here’s what I had to grab from the store this week. Items not listed were already on hand.
- 1.25 lb ground beef to be split into two dinners (taco pizza & stuffed french bread) $5.58
- shredded lettuce $1.99
- tomato $.80
- green bell pepper $1.29
- sun-dried tomatoes $2.50
- marinated artichokes $1.69
- kalamata olives $3.89
- chicken broth: $1.30
- 8 oz mozzarella cheese $1.75
- sour cream: $.99
- 1 lb kale: 1.99
- 1 pint half & half: $1.89
- frozen tortellini: $3.29
- parmesan cheese wedge: $4.58
- bucatini pasta: $1.69
- Cuban bread: $2.59
- *white wine: $2.97
- 2 lbs chicken: $6.99
Total spent this week: $47.77
Yes, this wine is really cheap but it’s actually pretty good. I’m not a wine drinker so this bottle will be used for cooking and the hubs will drink the rest.