Meal Plan Monday – Jan 4-17

I’m excited to be sharing our family’s meal plans throughout the year. If you’re new to meal planning and want a simple, helpful, and successful way to get started read this post!

I plan two weeks at a time which saves time and lots of money! I shop mostly at Aldi and aim to spend about $175 every two weeks on groceries.

Here’s our menu and grocery list from the first two weeks of January! Don’t forget to add whatever breakfast, lunch or snack items you may need to your grocery.

Monday – Easy chicken pot pie from Six Sisters Stuff (I skipped step one and used a bag of steamable mixed veggies instead! You guys it was so quick and easy, just popped them in the microwave while I sautéed some onion and oil and caught back up with step 2!)

Tuesday – Order Pizza – Dad’s home with the girls while mom goes out with friends!

Wednesday – Crockpot Chicken Alfredo from Smashed Peas and Carrots 

Thursday – Salisbury Steak, mashed potatoes, & corn

Friday – Community Group

Saturday – Friend’s for dinner, bring dessert

Sunday – Crockpot Pork chops from THE SLOWROASTED ITALIAN with sweet potatoes

Monday – Venison Stirfry with Rice

Ingredients: 1/3 cup water, 3 TBL soy sauce, 1 TBL corn starch, 1 tsp sugar, 1 lb beef or chicken (I used venison) – sliced very thin, bag of frozen stir-fry veggies thawed, three cups cooked brown rice.

Instructions:

  1. Cook Rice according to instructions
  2. Mix first 4 ingredients. Stir well. Set aside.
  3. In wok over high heat warm 1 TBL oil. Add meat & ½ tsp minced garlic. Stir-fry until browned. Pour in a bowl and set aside.
  4. Add veggies to the pan with 2 TBL water and stir-fry a few minutes. Pour into another bowl.
  5. Put meat back in the pan and reheat. Stir in sauce till thick. Re-add veggies and stir well.
  6. Serve over rice

Tuesday – Baked pasta, meat sauce and steamed veggies

Ingredients: 1 box of spiral noodles, jar of spaghetti sauce, ½ lb venison (turkey or beef), ½ onion diced, 2 cups shredded mozzarella cheese, 1 packaged steamed veggies.

Instructions:

  1. Preheat oven to 400 degrees
  2. Cook noodles according to directions.
  3. Brown venison and onion. Stir in sauce and mix well.
  4. Combine the noodles and sauce and pour into a 9 x 13 pan. Mix 1 cup of cheese into noodles. Top remaining 1 cup of cheese on top.
  5. Cover with tin-foil and bake for 20 minutes. Remove foil and bake 10 more minutes.

Wednesday – Sloppy joes, pickles, and chips

Ingredients: hamburger buns, 1 lb ground beef, ½ cup onion diced, 1 cup ketchup, ¼ cup mustard, 2 heaping TBL brown sugar.

Instructions:

  1. Brown ground beef and onion. Drain off excess fat. Add in ketchup, mustard and brown sugar. Mix until combined and let simmer on low until ready to serve.

Thursday – Crockpot Cheesy Chicken Spaghetti from Lauren’s Latest

Friday – Meatloaf, sweet potatoes, steamed veggies

Ingredients: 1 lb ground venison (or beef), 1 egg, ¼ cup onion diced, 3 splashes of Worcestershire sauce, ¼ bread crumbs, salt & pepper to taste

Instructions:

  1. In a bowl combine all ingredients. Work breadcrumbs in with your fingers. Add more bread crumbs for desired texture.
  2. Transfer mixture to a greased meatloaf (Bread) pan and cook at 375 degrees for 45 minutes.

Saturday – Leftovers or out to eat

Sunday – Baked chicken, mashed potatoes, steamed veggies

Ingredients: 4 boneless skinless chicken breasts, bread crumbs, mayonnaise, salt & pepper

  1. Line a baking sheet with tin foil. Salt & pepper the chicken breasts. Spread mayonnaise on each chicken breast. Sprinkle bread crumbs over top of chicken breasts.
  2. Bake @ 425 for 25 minutes or until temp reads 160 degrees.

What are some of your go-to meals? I’d love to try some new ones.

Happy meal planning!

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