Weekly Meal Plan #66

We are starting a new format for our Weekly Meal Plan posts. We will each take turns sharing something that was a highlight from our week, whether that is a new recipe, something that surprised us (good or bad), or something that we find helpful to point out.

I think my favorite thing from this week was remembering that sometimes fast-prep meals are completely acceptable. Having a few go-to meals that are both quick AND healthy can make a huge difference when your week starts to go off the rails. We had some leftover ham, so when I needed a fast meal Monday, I whipped together a crustless quiche and let the oven cook dinner. On Tuesday, I made a couple recipes from Jessica Fisher’s Good Cheap Eats in 30 Minutes (or Less!). The cashew chicken and the rice were both baked in the oven in about 20 minutes, which allowed me to set the table and get other sides ready without too much hassle. (Plus, the cashew chicken was delicious!)

I’ll definitely be looking for some more recipes that allow the oven to do all the work – but that aren’t casseroles, since my family doesn’t much care for casseroles. Any suggestions?


If you want to see how we plan our meals, click here.

Katie’s plan:

  • Crustless quiche with ham, peas, blueberry muffins, sliced pears
  • Cashew chicken, baked rice, egg rolls, orange smiles
  • Birthday dinner out
  • Spaghetti Supper at church
  • Birthday dinner out
  • Leftovers
  • Leftovers
  • Other things to make this week: nothing!

Theresa’s plan:

  • Tuna sandwiches, Pimiento cheese ball and crackers, sliced apples, frozen corn off the cob
  • Dinner with family
  • Beef Stew, sweet potato biscuits, apple slices
  • Dinner with family, brought brats and buns
  • Stromboli (Lauren’s Latest), pepperoni pizza, broccoli, blueberries
  • Tacos! Shredded taco chicken, rice, corn, tortillas, guacamole, home-canned salsa, shredded cheese; grapes
  • Spaghetti Supper at church
  • Other things to make this week: homemade sweetened condensed milk, granola, granola bars, nut-free scotcheroos (used sunbutter instead of peanut butter), zucchini-blueberry muffins

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Meals, weekly menu plans and tagged , . Bookmark the permalink.

4 Responses to Weekly Meal Plan #66

  1. Bianca says:

    i needed an oven-cook-dinner kind of night last night so i made lasagna.
    i use the sheets that you don’t need to pre boil and i usually have homemade meat sauce in the freezer in portioned out containers for nights like that.

    Liked by 1 person

  2. Bianca says:

    also my trick to perfect baked salmon: put the seasoned salmon in the oven THEN turn it on to 400 F and bake for 25 min uncovered. hope those help!


  3. Thanks! I really need to get into more sheet pan suppers, I think. My kids aren’t happy when things get too saucy, so that kind of meal would be perfect!


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