Weekly Meal Plan

The $5 Dinners Weekly Meal Plan with Printable Grocery List

Every week I will post 5 links to archived recipes, plus an additional 1 or 2 recipes for breakfast, snacks or batch cooking recipes. You can click through to see the original recipe and print that recipe if you like. (Or go green and just come back to this post to get to the recipe.)

We’ve got a mix of options for you this week…at our house we try to eat as “with the weather”…so soups and chili on chilly or rainy days, grilled food on those beautiful evenings when you want to just be outside. As we head into March, the weather can be so hormonal…warm one day, freezing and rainy/snowy the next. With that in mind, we’ll have quite the variety of ideas for you this month. Enjoy!

The Recipes

Buffalo Chicken Blue Cheese Enchiladas
White Bean and Corn Chowder
Pizza Penne Bake
Tilapia with Pan Roasted Tomato and Pesto Sauce
Marinated Pork Chops and Barbecued Potatoes (If it’s warm, toss these on the grill!)
Snack – Gluten Free Energy Balls (can be made with regular oats too!)
Dessert – Chocolate Hazelnut Brownies

Also, don’t forget to check out the amazing resources at Food on the Table!

And feel free to check out all the previous weekly meal plans with printable grocery list for other options!

Scroll down and you’ll see a list of ingredients for each of the recipes included, in the order they are listed above. I’ll include ALL ingredients, including many that you already have in your pantry, refrigerator, or freezer. If you have those ingredients, just don’t click them!

Put a check mark by each of the ingredients, and then print your grocery list and be on your way to the grocery store!

Buffalo Chicken Blue Cheese Enchiladas

	2 chicken breasts, or 2 cups shredded chicken

	Frank’s hot sauce

	4 oz. blue cheese crumbles

	12 corn tortillas

	1 15 oz. can tomato sauce

	2 Tbsp homemade taco seasoning

	2 cups Mexican blend shredded cheese

	Serve with your favorite side of veggies

White Bean and Corn Chowder

	1 lb. bag HamBeens Great Northern Beans

	1/2 cup butter

	1 small onion

	2 large carrots

	2 celery stalks

	3 cloves garlic

	1/2 cup flour

	3 15 oz. cans corn kernels

	4 cups chicken stock

	1 to 1 1/2 cups whole milk (or cream or half-half)

	Green onions for garnish

Pizza Penne Bake

	1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle

	3/4 cup pizza sauce

	1 red bell pepper, seeded and chopped

	1 green bell pepper, seeded and chopped

	About 30 pepperonis, cut in half

	1/4 cup Parmesan cheese

	About 1 cup pizza blend shredded cheese

Tilapia with Pan Roasted Tomato and Pesto Sauce

	4 tilapia filets

	1 Tbsp olive oil

	1 pint cherry or grape tomatoes

	2-3 Tbsp store bought or homemade pesto sauce

	Serve with a side like bread, brown rice, quinoa and your favorite veggies

Marinated Pork Chops and Barbecued Potatoes

	2-3 pounds pork chops

	2 tablespoons vegetable oil

	3 tablespoons vinegar (whatever kind you like and have on hand)

	Montreal steak spice (to taste)

For the Potatoes:

	5 medium potatoes

	1 large onion

	6 cloves garlic

	1 tablespoon butter

Gluten Free Energy Balls

	1 1/2 cups gluten free rice krispies (or you can use regular quick cooking or GF quick cooking oats too)

	2/3 cup peanut butter (any nut butter will do)

	1/3 cup honey

	1 cup shredded coconut flakes

	1/4 teaspoon ground cinnamon

	about 3/4 – 1 cup mini chocolate chips

Chocolate Hazelnut Brownies

	1 store-bought brownie mix (or your favorite homemade batter, like this one without the cashews or caramels)

	16 dollops of chocolate-hazelnut spread

	1 cup of chocolate chips

If you are seeing this in an email or in your reader and you’d like to print your grocery list, then click here to access the list feature, which is only available on the website.

Find this useful and want to get a FREE $5 Dinners Weekly Meal Plan, complete with printable grocery list options, delivered to your inbox every Sunday evening…just in time to make the week’s meal plan!?

{ 4 comments… read them below or add one }

Tags March 5, 2013 at 9:37 am

Please send me weekly list

Misty March 6, 2013 at 9:06 am

I would like the weekly menu

Jen March 8, 2013 at 11:35 am

I realize the recipe isn’t listed here, but I NEED to find something out, and I don’t know where else to ask. (Besides, I’m sure others with your book has come up against this.)
On your Potato Pizza Pie, it states 6 Large Potatoes. Potatoes are rather hard to measure. Can you tell me about how many CUPS it’s supposed to be?
Also, in your opinion, which one do you prefer: the Potato Pizza Pie, OR the Deep Dish Pizza Potpie?
(I really want to make one of these two this week.)
Thank you, in advance!!!

Erin, The $5 Dinner Mom March 14, 2013 at 12:14 pm: Jen, For the Potato Pizza Pie, I used 6 large potatoes…probably about 6-8 cups. If you have a little less, that’s fine. The shredded potatoes make up the “crust” in this. We enjoyed them both, but if I was going to pick one, I’d pick the Deep Dish Pizza Pot Pie. And now, I’m craving pizza…

Erin