Meal Plan, Week 5

Okay, guys, here ya go! Week 5 of Meal Planning… is it getting easier? Are your 4pm’s getting simpler?

Meal Planning Tips & Meal Plan, Week 1: (

Meal Plan, Week 2: (

Meal Plan, Week 3: (

Meal Plan, Week 4: (

Below are 5 new dinner recipes… remember, I have a Pizza Night and a Leftovers Night, so that rounds out my 7 dinners.

Caprese Stuffed Chicken Foil Packs

Original recipe found over at The Wholesome Dish blog, but my tweaked recipe is below. 

4 chicken breasts, thawed

1 zucchini, diced into chunks

1 squash

container of cherry tomatoes (you need about 20 tomatoes), halved

block of fresh mozzarella cheese (about 6 oz), cut into cubes

5 fresh basil leaves, chopped

balsamic vinegar


Italian seasoning

salt & pepper to taste


-Preheat oven to 400 degrees

-Tear off 8 strips of foil; each about 2′ long. Arrange in a + position. This will make 4 individual packets.

-Toss zucchini and squash in mixing bowl with a little oil and 2 pinches of Italian seasoning and salt/pepper to taste. Divide between the four foil packets and lay in the middle of each foil +.

-Toss mozzarella cheese, basil, tomatoes and 2 tsp balsamic vinegar in a small bowl. Divide between the 4 chicken breasts and stuff inside each piece of chicken (simply put the filling on one end of chicken breast, and fold the other side over). May need to secure with a toothpick.

-Lay stuffed chicken breast on top of zucchini/squash in the middle of each foil + (if there is any caprese mixture left over –  mozzarella, basil, tomatoes, balsamic vinegar – just lay the extra outside the chicken with the squash and zucchini).

-Sprinkle a pinch of Italian seasoning over each chicken breast and salt/pepper to taste, and then roll each foil end to the middle… this will make a sealed packet.

-Lay foil packets carefully on a pan and bake for about 30 minutes. When serving, drizzle with a little balsamic vinegar on top of chicken.

*Delicious served with a salad!

Caprese Stuffed Chicken heading to the oven!
Caprese Stuffed Chicken heading to the oven!
foil packets about to go in the oven.
foil packets about to go in the oven.
Cooked and YUMMY!
Cooked and YUMMY!

One Pot Turkey Stroganoff

Original recipe found over at Taste And Tell blog, but my tweaked recipe is below.

8 oz mushrooms, sliced

1 lb ground turkey

1/2 of an onion, diced

2 TB minced garlic

2 tsp paprika

4 cups chicken broth

8 oz dry noodles (i used rotini)

1/2 cup sour cream

salt & pepper to taste


-Saute mushrooms and in a skillet with a little oil and salt/pepper to taste. Once done, set aside.

-Saute onion in the skillet with a little oil and salt/pepper to taste. After 2-3 minutes, add garlic and turkey and cook until done. Sprinkle in paprika and stir to mix.

-Add chicken broth and dry pasta to onion/garlic/turkey mix in skillet. Bring to a light boil and let simmer until pasta is done (about 15-20 minutes).

-Pour mixture into a large serving dish, and add sour cream and mushrooms. Mix to combine.

*Delicious served with a steamed veggie and salad!

Turkey Stroganoff!
Turkey Stroganoff!
Turkey Stroganoff!
Turkey Stroganoff!

Buffalo Chicken Sandwiches, slow-cooker style

Original recipe found over at but my tweaked recipe is below. 

3 chicken breasts (frozen or thawed is fine)

1/3 bottle of hot sauce (i used 1/3 of a 12-oz bottle)

4 oz cream cheese (if you are okay with LOTS of heat, you can skip the cream cheese – this just makes it a little creamier, and tones down the spice a little)

-Throw everything in slow-cooker and cook on Low for 8 hours, or High for 3-4 hours. Before serving on buns, shred chicken with fork.

*Delicious served with a salad!

Buffalo Chicken Sandwiches!
Buffalo Chicken Sandwiches!

Quinoa Chicken Chili, slow-cooker style

1 cup of uncooked quinoa

2 cans of diced tomatoes

1 can of diced tomatoes with green chilies

2 cans of black beans (drained)

1 can of corn (drained)

3 cups of chicken broth

2 large chicken breasts (mine were semi-thawed)

1 tsp of garlic powder

A dash of crushed red pepper

2 tsp of chili powder

-throw everything into slow cooker, stir until mixed, and cook on low for 8 hours.

-shred chicken with fork before pouring chili into bowls and serving.

-top with shredded cheddar cheese & sour cream.

Delicious served with a salad!

Spinach Ricotta Stuffed Shells

Original recipe found over at Karen In The Kitchen blog, but my tweaked recipe is below.

20 large pasta shells

15-oz container of ricotta cheese

1.5 cups shredded mozzarella cheese

small package of frozen spinach; thawed and squeezed dry

1 TB basil

1 egg

salt & pepper to taste

pinch of ground nutmeg

1 jar marinara/spaghetti sauce

-Preheat oven to 375 degrees. Spray a large casserole dish with non-stick spray.

-Cook pasta shells according to package directions. Once cooked, separate and lay out on a large piece of wax paper to cool.

-Combine ricotta, basil, egg, nutmeg, and salt/pepper in a bowl. Stir to mix.

-Pour about 1 cup of sauce into the bottom of the prepared casserole dish.

-Stuff shells with ricotta cheese mixture and place  in bottom of dish (open side of shell faces up).

-Spoon remaining sauce over the shells, and sprinkle mozzarella cheese on top.

-Cover dish with foil, and bake at 375 degrees for 35 minutes. After 35 minutes, remove foil and bake for an additional 10 minutes (until mozzarella cheese is browned and bubbly).

*Delicious served with steamed broccoli and a salad!

Have a great week! 🙂


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