Meal Plan, Week 8

Hey y’all! Sorry this post is a couple hours later than usual… we had a full weekend, and I hit snooze on my alarm this morning, and then hit the ground running as Mom & Wife. But, regardless, here are 5 new recipes for your week! Remember, I also have a Leftovers Night and a Pizza Night, so this rounds out our 7 meals.


All of my other Meal Planning posts are listed here.


Chicken & Gravy, Slow-Cooker style

Recipe found over at Caio Chow Bambina blog. I can cook lots of things, but gravy is NOT one of them. I’m forever botching it up. I’m sure this recipe could easily be made a little cheaper and healthier by using homemade gravy. 

3 chicken breasts (frozen is fine)

2 cups chicken broth

2 packets of chicken gravy mix

-Place chicken in the crockpot and pour broth on top.

-Cook on low for 6 hours.

-Pour hot chicken broth into a skillet and mix in the gravy mix. Whisk well.

-Simmer until gravy thickens.

-Shred chicken into large pieces, and serve over mashed potatoes with gravy poured on top.

*Delicious served with a steamed vegetable!

Shepherds Pie

Original recipe found over at The Candid Appetite Blog, but my tweaked recipe is below. 

6 russet potatoes

1.5 TB garlic powder

3/4 cup sour cream

3 TB butter

salt & pepper to taste

2 lb ground turkey

1 large onion, chopped

3 TB minced garlic

1 box of baby mushroom caps, sliced

pinch of dried thyme

1 TB tomato paste

2 TB flour

1 TB worcestershire sauce

1/2 cup chicken broth

1.5 cups frozen peas

1.5 cups shredded cheddar cheese

2 handfuls of baby carrots, sliced

-Preheat oven to 350 degrees and have a large casserole dish handy.

-Peel and chop potatoes, and add to a large pot of water. Bring to a boil, and let simmer until potatoes are tender.

-Remove potatoes from water and mix in a large mixing bowl with butter, garlic powder, and sour cream. Use mixer to make mashed potatoes. Once prepared, set aside.

-Cook turkey in skillet in a little oil, Once meat is cooked, add in carrots, minced garlic, and onion. Cook until veggies are tender. Add mushrooms and cook until soft.

-Add salt/pepper to taste and thyme. Stir.

-Add tomato paste and mix in thoroughly.

-Sprinkle meat/veggie mixture with flour and stir. Let simmer for a couple minutes.

-Add worcestershire sauce and chicken broth. Cook until the sauce has thickened a bit.

-Add peas and mix well. Let cook for a couple minutes and then remove from heat.

-Pour meat filling into the casserole dish and spread evenly. Spread mashed potatoes over the top.

-Bake uncovered for 20 minutes.

-Add cheddar cheese over the top, and bake on broil for 3 minutes.

*Delicious served with a salad!

Turkey Stroganoff, Slow-Cooker style

Original recipe found over at Funny Is Family blog, but my tweaked recipe is below.

2 lbs ground turkey

2 cans cream of mushroom soup

1/2 packet of onion soup mix

small onion, chopped

1 TB worcestershire sauce

salt & pepper to taste

1 tsp garlic powder

1/4 cup water

4 oz cream cheese

1/4 cup sour cream

-Cook all ingredients –  except cream cheese and sour cream – in slow cooker on high for 2 hours.

-Add cream cheese and sour cream. Stir until well mixed and creamy.

-Serve over penne pasta.

*Delicious served with a salad. 

Turkey Chili, Slow-Cooker Style

Original recipe found over at Skip To My Lou blog, but my tweaked recipe is below. 

2 lbs ground turkey

3 TB minced garlic

1 onion, chopped

28 oz can diced tomatoes

16 oz can chili beans

15 oz can tomato sauce

2 TB chili powder

salt & pepper to taste

-Cook turkey, onion, and garlic in a large skillet.

-Place the meat/onion/garlic mixture plus remaining ingredients in your crockpot and cook on low for 6-8 hours.

*Delicious served with a salad and cornbread!

Spiced Lentil Soup with Roasted Beets and Butternut Squash

Original recipe found over at Produce On Parade blog, but my tweaked recipe is below. 

2 beets, scrubbed and ends trimmed

1 butternut squash, peeled and chopped


1 cup dry red lentils

5 cups vegetable broth

1 large onion, chopped

2 TB minced garlic

1 tsp tumeric

1 tsp chili powder

1/2 tsp cinnamon

pinch of ginger

pinch of black pepper

pinch of red pepper flakes

pinch of nutmeg

2 cups milk (you could make this recipe vegan, and use a non-dairy milk)

2 TB lime juice

2 tsp dried thyme

1/2 tsp salt

parmesan cheese (optional)

-Preheat oven to 400 degrees.

-Wrap beets loosely in foil with foil tops pinched tightly shut. Place in a baking dish on one end. In the other end, toss in chopped squash and drizzle with oil.

-Bake for 15 minutes. Stir squash. Bake another 15 minutes. Remove squash from and dish and set aside. Turn beets and let them bake another 20 minutes until fork tender. Remove beets from oven and let them cool.

-Bring lentils and vegetable broth to a boil in a pot, stirring frequently. Turn heat to low and let simmer for 15 minutes, and remove from heat.

-Heat some oil in a skillet and saute minced garlic and onion. Add tumeric and nutmeg. Stir and scrape the bottom of skillet.

-Add onion/garlic mixture, milk, and squash to the lentil pot. Dice the beets and add them when you’re ready to serve (the longer they sit in the soup, the brighter pink the soup gets).

-If you aren’t keeping this recipe vegan, you can add a sprinkle of parmesan cheese to the top of the soup when you serve.

*Delicious served with a salad and cornbread!

Have a great Monday! Let me see your grocery shopping and cooking adventures with the hashtag #MealPlanningWithAbbey on instagram!


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