Weekly Meal Plan 9/2 – 9/8

Alright, let’s do this again! I am getting comfortable with knowing I have lots of options for meals and can pull off a dinner almost every night.

Sunday: Crock Pot ‘Rotisserie‘ Chicken
Meijer had boneless chicken on sale for $1.49 pound so I STOCKED UP.  I am going to make a bunch in the crockpot to stash in the freezer for some meals and lunches.  I will type up my recipe later for this!  It is a great seasoning blend and just toss in the crockpot.  I shred it and use it later for tacos, chicken & noodles, salads, etc.  

Crock Pot Rotisserre Chicken 

5-6 large Chicken Breasts
1 T. Paprika (not smoked or hot)
2 t. Kosher Salt
1 T. Dried Minced Onion
1/2 t. Garlic Powder
1/2 t. Black Pepper
1/8 t. Cayenne Pepper

Blend all the spices together.  Put 1 layer of chicken into crock pot.  Cover liberally with spice blend.  Put rest on top and put remaining spice blend on top.  Cook on low for 6 hours or until tender and easily pulls apart.

Can be eaten as is or shredded and served in tacos, chicken & noodles, in salads, etc.

Monday: Labor Day Holiday
Not sure on our plans for the day, so I am going to leave this open and flexible.  It may be a day of new home work and a order for pizza delivery!

Tuesday: Creamy Potato Soup Left Over Remix
Remember those mashed potato bowls last week?  I am going to use the leftover potatoes for SOUP! Yup, it doesn’t get much easier than this.  Potatoes, milk, salt, pepper, garlic, heat to desired consistency.  Add extra veggies you have stashed plus some ham or bacon.  INSTANT SOUP!!!

Wednesday: Tator Tot Casserole
Classic cream soup, ground meat, green beans and tots! Oh yes, its so good!

Thursday: Hot dogs and mac & cheese. 
Tumbling night so easy it is! I don’t do this too often, but I like to reserve it for busy nights and my kids think its a special treat!

Friday: Bread Dough Pizza Rolls
We did leftovers a few times last week I didn’t get this made, so I am going to repeat it this week because its a true family favorite!

Weekly Meal Plan 8/26 – 9/1

We are back to school now and I am hoping to keep up with making meals each night.  I want Nolan to help with something whenever possible.  He has developed a love of cutting things up and stirring!

Sunday: Meatballs and Pasta
Trying to using up freezer ingredients is a major goal right now.  Found some ground pork so meatballs it is.  I am going to make them on the small side so we can repeat it later in the week as meatball subs!  PLUS, I am going to make a whole pound of pasta so I can use the left over noodles for Nolan’s lunch during the week! Getting a lot of out this meal’s prep!

Monday: Mashed Potato Bowls
Always a big hit with my kids, mashed potatoes, gravy, chicken, & corn are layered into steaming hot deliciousness!  I use my Instant Pot to make the potatoes in no time and NO BOILED OVER WATER!

12 Minute Instant Pot Mashed Potatoes:

4 pounds (appx. 8 medium) Potatoes, Peeled and Chunked
1 T. Salt
4 T. Butter
1/2 c. milk
2 T. Sour Cream (optional)
Salt & Pepper to taste

After peeling and cutting up potatoes (I cut mine into eighths), add to Instant Pot (no trivet).  Add cold water, just until all potatoes are covered.  At 1 T. salt.  Cover and seal pressure cooker and make sure vent is set to seal.

Set cooker to High Pressure Cook for 12 minutes.  After it comes to pressure the timer will start.  Once the timer goes off, you can either let it automatically release or after a few minutes do a manual release.  I usually let mine automatically release while I finish the rest of my meal prep!

CAREFULLY lift out the Instant Pot insert and drain the water.  Add potatoes back and add butter, milk and sour cream.  Mash to desired consistency and salt and pepper to taste!

Tuesday: Pizza Roll Ups
Turn a loaf of frozen bread dough into a tasty pizza meal in no time.  

1 Loaf Frozen Bread Dough
2 c. shredded mozarella cheese
Pizza Fillings of choice *
Marinara Sauce

Allow bread dough to thaw and rise on a greased cookie sheet for the day.  (usually about 6 hours).  You can get it out in the am, spray with some non stick oil on top, put a piece of saran wrap or parchment over and cover with a towel.  Let it rise all day!

When ready to prep, punch down the dough and shape into a rough rectangle on the cookie sheet.  Sprinkle with toppings and cheese.  Carefully roll up and seal the ends very well.  Place seam side down on the baking sheet.

Bake at 350 for 20 minutes until brown and it sounds ‘hollow’ when tapped.  Allow to rest 10 minutes before slicing into individual spirals.  Serve with warm marinara for dipping.

*I LOVE to use leftovers in this.  Meatballs, shredded chicken, steak, pulled pork, taco meat or sloppy joe filling is EXCELLENT!  Add whatever cheese you like.  Pepperjack, cheddar, jack, anything goes!

Wednesday: Breakfast for Dinner
I don’t know for sure what I am going to make, but probably egg sandwiches.  Toasted bagels, fried eggs, cheese and bacon! Bacon always comes through for the win!

Thursday: Leftover remix – Meatball Subs
Since we have tumbling, I need an easy to make meal that is done quickly.  From my meatball & pasta meal, I am reheating the meatballs and serving them in toasted hoagie rolls topped with cheese.

Friday: Chicken Alfredo Roll Ups
I am going to grab a rotisserie chicken and try a new recipe.  I saw it on a Facebook video and it looks so good!  Find the Recipe HERE.  Courtesy of Delish.

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Instant Pot Pork – One Meat Prep, 5 Delicious Meals!

After much debate and hearing from EVERYONE how much they loved their pressure cookers – I did it,  I caved and purchased an Instant Pot!

After letting it sit in the box for a few weeks, scared to death of it, I finally pulled it out.  Boy am I glad I finally got brave and fired that bad boy up!  It is amazing how quickly the food cooks.  So far my trials have included mashed potatoes, chicken a few different ways, and an amazing pork tenderloin.

In this post I am going to share with you a basic pulled pork recipe and how to make it into a  5 meals. One meat prep and 5 delicious meals. Now that is the way to meal plan!!

📍 Pin it HERE!

Meal #1

Basic Pulled Pork

4 lb. Bonless Pork Loin or Shoulder Roast
1 1/2 c. Chicken Broth
2 cloves of garlic minced
Salt & Pepper to Taste

Prepare it:

Chunk the pork into 4 equal chunks.  Add chicken broth to bottom of Instant Pot.  Place the pork piece into the pot.  Season liberally with Salt & Pepper and top with minced garlic.  Seal lid on cooker and set timer for manual high pressure at 60 minutes.

Once it is done cooking, allow it to naturally release pressure for 10-15 minutes and then finish releasing manually.  Your pork is now fork tender and ready to be shredded.  Remove as much fat as you can from the cooked meat and shred.

TIME SAVER TIP:  Using a stand mixer with the paddle attachment -`  Place cooked meat in the mixer bowl and starting on low, shred for a few moments and increase speed for about 30 seconds.

Serve pulled pork with a veggie/salad and rice, pasta or beans for meal #1.

Store left over pork in fridge with some of the broth from the instant pot cooking liquid!  You can freeze the leftover meat in ziptop bags, for making meals later.  I love having cooked meat in the freeze for last minute meals or unexpected dinner guests!

Meal #2

BBQ Pulled Pork Pizza

Prepared Pizza Crust (or use homemade)
1/2 c. alfredo sauce or ranch dressing
1 c. BBQ sauce – whatever is your favorite (no need to measure, just as much as you like really!!)
2 c. pulled pork
2 c. shredded cheese (I used mozzarella and cheddar jack, but ANYTHING works!)

Prepare it:

Preheat your oven per the crust directions.  Par bake it for 5 minutes & remove from oven.  Mix the alfredo sauce and 1/4 c. of BBQ sauce.  Spread over pizza crust.  Crumble pulled pork over pizza crust.  Drizzle BBQ sauce over the meat.  Top with shredded cheese and drizzle more BBQ on top.  Bake for 10 minutes until cheese is melted and bubbling.  Allow to cool and serve!

Meal #3

Pork Fried Rice:

1 1/2 c. White Rice – cooked according to package directions
1 c. pulled pork
1 c. diced carrots
1 minced onion
1 c. diced celery
2 cloves minced garlic
1 T. sesame Oil
1/4 c. soy sauce
2 eggs – lightly beaten

Saute onion, carrots & celery in sesame oil in a LARGE skillet over medium/low heat.  Cook just until tender.  Add garlic and saute a few more minutes.  Toss in pork.  Add soy sauce and rice.  Stir to coat rice.  Push rice to one side of the skillet.  Pour eggs in and scramble quickly.  Mix together.  Serve with egg rolls if desired!

Meal #4

Pork Nachos

Tortilla Chips
2 c. Pulled Pork
Taco Seasoning
Nacho Cheese
Grated Cheese
Salsa, Sour Cream, Lettuce, Tomatoes, Olives, Jalapenos, etc. as preferred

Prepare it:

Cook Pork with taco seasoning as directed on package. Serve over chips with desired toppings.

Super Saver Tip: Add a can of beans to your meat to stretch the quantity even further!

Meal #5

BBQ Pork Bowls

Left Over Pork
Your Favorite BBQ Sauce in a bottle
Mashed Potatoes
2 c. milk (whole is best – but please, nothing less than 2%!)
2 T. Butter
2 T. Flour
Salt & Pepper to Taste

Prepare it:

In a skillet – warm the pork with your favorite BBQ.  Heat very low and stir often.  Meanwhile, prepare mashed potatoes as desired.

Using a small pot, melt the butter over medium low heat.  Add the flour and stir constantly.  Cook 5 minutes stirring often while the flour is cooked.  Using a wisk, slowly add the milk to flour & butter mixture and keep stirring it to prevent clumps.  Heat over medium low to a boil.  Once it has thickened and boiled, add salt & pepper to taste.

To serve:

Layer mashed potatoes, pork & gravy in a bowl.  Enjoy!

Time Saver Tip: There are very good ‘country gravy’ mixes available in the spice and prepared meals aisles.  Usually they cost about a dollar. Following the very simply directions on the packet works fast, tastes great, and saves a lot of time compared to making homemade white gravy!