We are trying another recipe this week’s menu plan. Last week made us nostalgic when we had the homemade hamburger helper so Tara found a recipe for beef stroganoff to try.
We haven’t had breakfast sandwiches for a while. Alex and I were on a work trip and that is all we had to eat for breakfast for 4 days and I haven’t been able to eat them for a few months. I was finally ready to eat them again. Breakfast sandwiches are great to have on hand for the week. Customize them with your favorite cheese, switch to gluten free bread, switch to breakfast sausage, add pesto, jelly, or pepper jelly – do it your way!
Menu
- Breakfast Sandwiches with Pepper Jelly
- Pepperoni Pizza & Caesar Salad
- Honey-Mustard Chicken, Mac n’ Cheese & Roasted Carrots
- Beef Stroganoff with Roasted Asparagus
Menu Planning & Meal Prep Tips:
- Prep with someone. I could do this all on my own and have tried but I just never end up doing it or doing it consistently. So find a friend, sibling, parent, grandparent, or neighbor and get to prepping!
- Read through the whole menu plan post so you can make changes or substitutions for your family, budget, or items on hand. Some things in the menu plan you may want to make from scratch and some things you may want to purchase already made like fries or box mac n cheese which can be done either way for example.
- Every week you will need containers/bags to easily store all your meals and components. Some blue tape to label meals. And I also recommend a designated bin or shelf to keep prepped meals.
NOTE: This is for 3 couples
Shopping List
Produce:
- 1 small red onion
- 1 large white onion
- 1 bag of bulk carrots
- 3 bunches of asparagus
- 3 Caesar salad kits
- 1 green bell pepper
Meat:
- 4-6 lbs Chicken breast
- 3-4 lbs ground beef (Costco Organic $22.99)
- 36 slices Canadian Bacon (Costco $9.79)
Dairy:
- 18 eggs
- 3 cups shredded mozzarella
- 1 1/2 cup sour cream
- 18 cheddar slices
Frozen:
- Pepperoni Pizza (Costco 4 pack)
Other:
- Dijon mustard (6 tbsp)
- Pepper Jelly
- 3 packs brown gravy mix
- 2 cans of mushroom soup
- 2 bags of egg noodles
- 18 English muffins (Costco)
- Mac-n-Cheese (Costco Annies)
Pantry Items (these are items we keep on hand):
- Honey (3/4 cup)
- Apple Cider Vinegar (3/4 cup)
- Olive oil (1 cup)
- Foxpoint seasoning
- Milk (3 tbsp)
- Parchment Paper sheets
Instructions:
Breakfast Sandwiches with Pepper Jelly
Eggs
- Combine 18 eggs, 3 tbsp of milk, 1 1/2 tsp of salt and 1 tsp pepper and your favorite seasoning, we like fox point from Penzy’s.
- Preheat oven to 325F and grease a 9×13 and a 8×8 pan.
- Divide the eggs between the pans and cook 18-25 minutes.
- Let cool and divide into 18 squares
Prepping:
- After the eggs have cooled set up with all the components ready
- We like this order for our sandwiches: muffin, Canadian bacon, slice of cheese, Canadian bacon, egg, muffin.
- You can spread the pepper jelly on in the assembly step or just dip when you eat.
When eating: Microwave Sandwich at 60 second increments @ 50% power until warmed through. Add condiments or pepper jelly of your choice.
Pepperoni Pizza & Caesar Salad
Prepping:
- Give everyone a cup of shredded mozzarella.
- We chopped up some green pepper, red onion and the leftover Canadian bacon to be put on top of the pizza.
- Give everyone a salad mix.
Night of the meal: (Total Time: ~20 mins)
- Preheat oven to 425F.
- Add toppings to frozen pizza (Canadian Bacon, Green Pepper, Red Onion, Extra Mozzarella)
- Bake directly on oven rack for 12-15 minutes or until crust is brown and cheese is melted & golden brown.
- While pizza is baking, mix salad together from kit.
Honey-Mustard Chicken, Mac n’ Cheese & Roasted Carrots
- We used this recipe: Thriving Home Honey Mustard Chicken Marinade
Chicken:
Prepping:
- Give everyone a pack of chicken
- Combine the marinade ingredients into a container.
Carrots:
Prepping:
- Clean, cut and quarter the carrots. Divide them 3 ways. Drizzle with olive oil, sprinkle with salt, pepper, and thyme.
Night of the meal: (Total Time: 20-30 mins) **marinade chicken 2-24 hours ahead of cooking**
- Marinade Chicken at least 2 hours.
- Preheat oven to 400*
- Lay chicken in the middle of a rimmed baking sheet or casserole dish. Surround with carrots. Bake for 20-25 minutes or until done.
- Make mac n’ cheese according to box directions. (Can add leftover mozzarella from pizza night if you have leftovers.)
Beef Stroganoff with Roasted Asparagus
- We used this recipe: South Your Mouth Helpful Hamburger Helper
Prepping:
- Give everyone a pack of ground beef.
- Chop up a large onion and divide 3 ways.
- We combined all the sauce ingredients: gravy mix, water, Worcestershire, garlic powder, pepper, mushroom soup, and sour cream.
- Measure out the egg noodles for everyone.
Night of the meal: (Total Time: 20-30 mins)
- Preheat oven to 400F
- Start a large pot of liberally salted water to boil for the pasta.
- Cook ground beef and onion in a large skillet over high heat, seasoning with salt and pepper to taste. Pour off excessive pan drippings if present (you don’t need to completely drain the pan – some drippings are good and add flavor). Reduce heat to medium.
- Put asparagus on a baking sheet, drizzle with a little olive oil, season w/ salt & pepper. Roast for 10-13 minutes.
- Add pre-made sauce to skillet. Stir and cook for 3-4 minutes or until gravy has thickened. Simmering then reduce heat to low while the pasta cooks.
- Cook pasta 1-2 minutes less than recommended cooking time. We want the pasta to be a smidge firm. Drain very well.
- Add drained, cooked pasta to skillet then gently stir until well coated. Cover then let rest 10 minutes. Gently stir once before serving.
Happy Menu Planning & Meal Prepping!
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