I found this cookbook that I’ve never used, and thought I should give it a try! So this meal plan features all recipes from Better Homes and Gardens 500 Five Ingredient Recipes. Grab your own (cheap) copy here.
Only five ingredients…sounds enticing! I’m always looking for quick and easy meals, and let’s face it, this time of year I feel like I get stuck in a rut with the same meals all the time. And, when sickness is bound to end up in your home, quick meals are what keep us from getting take-out every day ;).
Lots of cuddles around here this past week, while the stomach bug made the rounds. My husband took care of all of us, and amazingly didn’t get sick! Thanks, babe!
Here’s what’s for dinner the next two weeks. Only a few of the recipes from this cookbook were on Better Home & Garden’s website. I’m not sure if that means they’re the only ones good enough to make it?!? I’ll let you decide for yourself!
Monday – Quick Chicken Tortilla Bake p. 122
Tuesday – Almond Tilapia p. 134
Ingredients: 4 8oz tilapia fillets, ½ cup all-purpose flour, ¼ cup ground almonds, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ cup olive oil
- Thaw fish, if frozen. Rinse fish; pat dry.
- In a shallow dish, stir together flour, almonds, salt & pepper. Coat fish with flour mixture.
- In a large skillet, cook 2 of the fillets in 2 tablespoons hot oil over medium heat for 4-6 minutes on each side or until coating is golden and fish flakes easily.
- Remove from the skillet; keep warm. Repeat with remaining fillets.
Wednesday – Thai Beef (Venison) Stir-Fry p. 62
Ingredients: 8 oz rice noodles, 1 package frozen stir-fry vegetables, 3 tablespoons cooking oil, 16 oz beef (I’m using vension) stir-fry strips, ¾ cup bottled Thai peanut stir-fry sauce.
- Prepare noodles according to instructions. Drain and set aside.
- In a large skillet cook vegetables in 1 tablespoon hot oil over medium-high heat for 2-3 minutes or until just tender. Drain, transfer to a bowl.
- In the skillet cook and stir beef strips in remaining oil for 2-3 minutes or until desired doneness.
- Return vegetables to skillet; add sauce. Stir to combine; heat through. Serve over noodles.
Thursday – Pork Chops Dijon p. 74
Friday – Kitchen’s Closed!
Saturday – Italian Sausage Spiral
Ingredients: 1 pound bulk Italian sausage, 1 lb loaf frozen bread dough thawed, 1 27oz jar tomato, garlic, and basil pasta sauce, 1 8 oz package shredded Italian-style cheese blend (2 cups), 5 cups baby spinach (5oz)
- In a large skillet cook sausage until no pink remains. Drain fat, set aside.
- On a lightly floured surface, roll bread dough to an 18×12 inch rectangle. Spread 1 cup of the sauce on the dough to within ½ in of the edge.
- Layer sausage, 1 ½ cups of the cheese, and spinach on top of the sausage.
- Starting from the short side, roll up the dough; brush edges with water and pinch to seal. Place seam side down on a greased backing sheet. Cover, let rest for 15 minutes.
- Uncover and bake at 375j for 25 minutes. Cover loosely with foil and bake 10 minutes more.
- Meanwhile in a saucepan, heat remaining pasta sauce. To serve, cut spiral into 8 slices; top with remaining sauce and cheese.
Sunday – Oven- Barbecued Chicken p. 96
Ingredients: 2 lbs meaty chicken pieces (breasts, thighs & drumsticks), 1/3 cup orange marmalade, 1/3 cup bottled barbecue sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons lemon juice
- Skin chicken, if desired. Arrange chicken pieces in a foil-lined 9×13 baking pan. Set aside.
- In a small bowl combine remaining ingredients; pour over chicken.
- Bake, uncovered, in a 375 degree oven for 45-55 minutes or until chicken is tender and no longer pink. Spoon sauce over chicken occasionally.
Monday – Leftovers
Tuesday – Grilled Cheese & Tomato Soup with Salad
Wednesday – Saucy Meatball Sandwich p. 60
Ingredients: 1 ¼ lbs frozen cooked Italian-stye meatballs, 1 28oz jar pasta sauce, ½ cup coarsely chopped onion, 6 hoagie buns, shredded Italian style cheese blend
- Combine frozen meatballs, pasta sauce and onion in a crockpot. Cook on low 6-8 hours until meatballs are heated through.
- Spoon hot meatballs into split buns.
- Sprinkle with remaining sauce and cheese.
Thursday – Pork and Noodle Bowl
Friday – Turkey (I’m doing chicken) Taco Panini
Saturday – Pizza Night
Sunday – German-Style Beef (Venison) Roast p. 68
Ingredients: 3 lb boneless beef round rump roast (I’m using venison), 1 can beer, 1 cup ketchup, 1 tablespoon brown sugar, ¼ teaspoon black pepper
- Place roast in a 4 quart Dutch oven. In a bowl stir together beer and ketchup. Pour over roast.
- Bake, covered, in a 325 degree oven for 2 ½ hours or until tender. Remove from Dutch oven, cover and let rest.
- Stir in brown sugar and pepper into the sauce. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. Slice roast. Serve sauce with meat.
Happy meal planning!
Check out some of my other meal plans: