MENU – March Week 2

Week 2

Sunday Menu

  • Burgers
  • Broccoli and Cheese


  • Preheat your grill or grill pan to medium-high heat. Pat out your burgers and sprinkle them with salt and pepper to taste. NOTE: You’ll need enough for tomorrow’s meal as well. Get your burgers cooking. If using a grill pan, you may need to cook in batches to get burgers done for tonight and tomorrow. You can cook tomorrow’s burgers to less doneness since you’ll be reheating them.
  • Meanwhile, get your broccoli steaming in the microwave. I do prefer fresh for this because it’ll keep a better texture for tomorrow’s dinner. NOTE: Make extra for tomorrow. Steam with 1-2 Tbsp of water covered in a microwave-safe dish for about 5 minutes or until desired doneness.
  • Once your broccoli is ready, drain and add butter (~1 Tbsp per 2 servings). Mix in shredded cheese to taste.
  • Serve up your burgers with your favorite condiments/toppings and a side of cheesy broccoli.

Grocery Items

  • Ground Beef (2 meals)
  • Broccoli, fresh or frozen (2 meals)
  • Shredded Cheese of choice (2 meals)
  • Buns
  • Butter
  • Condiments of choice

Monday Menu

  • Loaded Cheeseburger and Broccoli Potatoes (using leftovers)

POTATO SHORTCUT: You can microwave a potato if you’re in a hurry. Place in a microwave-safe dish and cook for about 12-15 minutes depending on the size of the potato.


  • Preheat your oven to 400 degrees. Get your washed baking potatoes in the oven. I like to use medium potatoes and place them on a foil-lined baking sheet to cook. They’ll cook for about 40-45 minutes or until tender.
  • Get out your leftover burgers and cheesy broccoli. Coarsely chop your burgers into bite-sized pieces and mix with your broccoli. Just before your potatoes are ready, place the beef and broccoli mixture in the microwave to gently reheat. I cover it with a wet paper towel to keep it moist.
  • When your potatoes are hot and tender, open them up and sprinkle with a seasoning blend of your choice. Load with a pat of butter/sour cream, your beef and broccoli mixture, and extra shredded cheese. Dig in!

Grocery Items

  • Medium Baking Potatoes
  • Shredded Cheese of choice (if you need more)
  • Butter/Sour Cream
  • Spice: Mrs. Dash Table Blend, Cavender’s, or similar

Tuesday Menu

  • Slow Cooker Spicy Peanut Chicken Lettuce Wraps
  • Peanut Butter Cookies

MENU NOTE: Today, I’ll be adding peanut butter cookies. I have some Girl Scout cookies I’ll pull out of the freezer tonight and tomorrow.

INGREDIENT NOTE: I like to buy the 32 oz carton of stock and refrigerate the rest. We’ll use what’s left on Saturday.


  • START IN THE MORNING: Get out your Crock-Pot, olive oil, chicken breasts, chicken stock, lite soy sauce, and red pepper flakes.
  • Drizzle the bottom of the slow cooker with olive oil (~ 2 Tbsp), 1 c chicken stock, and 2-3 Tbsp lite soy sauce. Mix together and drop in your chicken breasts (I usually do 4-5 large breasts). Sprinkle with red pepper flakes to taste. If you are nervous about it getting too hot, start with 1/2 tsp. Set on low for about 8 hours if you’re gone all day. If you start later, you can knock it out on high for 3 hours.
  • Get out your lettuce–bibb/butter lettuce is perfect for wraps. Just break off at the stem then rinse and pat dry. I like to put 2 pieces together for the wraps. Add some shredded carrots and set aside.
  • Now, using a large spoon or ladle, pull the liquid (not the chicken) out of the crockpot and put in a small sauce pot. Bring to a boil and add 2 Tbsp cornstarch mixed with 2 Tbsp water. Mix and bring back to a boil, and the sauce will thicken. Now remove from heat and mix in 1/4-1/3 c peanut butter.
  • Using 2 forks with chicken still in the Crock-Pot, pull apart your chicken. It should shred easily. Now add your sauce back in and serve it up in your lettuce wrap, hit it with some Sriracha to taste, and serve with a cookie on the side. YUMMY!

Grocery Items

  • Chicken Breasts, boneless, skinless (two meals)
  • Shredded Carrots (2 meals)
  • Peanut Butter (I prefer crunchy)
  • Cornstarch
  • Chicken Stock (two meals)
  • Soy Sauce
  • Sriracha Sauce
  • Bib/Butter Lettuce (3 meals)
  • Peanut Butter Cookies (2 meals)
  • Spice: Red Pepper Flakes

Wednesday Menu

  • Peanut Chicken Salads (using leftover chicken)
  • Tomatoes, Cucumbers, Carrots, and Sesame Sticks
  • Cookies


  • Start by making your salads. You can tear up the lettuce into bite-sized pieces or use a ready-to-eat blend. Top with grape tomatoes, shredded carrots, and cucumbers. I like to slice the tomatoes in half and dice the cucumbers. Add a drizzle of Sriracha sauce to taste on the lettuce.
  • Next, get out your chicken and gently reheat it in the microwave covered with a wet paper towel to keep it moist.
  • Add chicken, 2-3 Tbsp peanuts, and crunchy sesame sticks to your salad along with your preferred dressing. Now give it one final drizzle of Sriracha to taste (it has a little heat so use as much or as little as you need to get the desired taste). If you have more cookies, throw them on the side. Enjoy!

Grocery Items

  • Lettuce (if you need more)
  • Shredded Carrots (if you need more)
  • Tomatoes
  • Cucumbers
  • Peanuts
  • Sesame Sticks or Crunchy Wontons
  • Sriracha sauce
  • Sesame Vinaigrette of choice

Thursday Menu

  • Skillet Pork Chops
  • Sugar Snap Peas
  • Corn on the Cob
  • Dinner Rolls

We’ve got a back to basics meal!


  • Get your pork chops out and drizzle them with olive oil. I’m using a spice blend like Cavender’s which has salt, so I don’t add more.
  • Now get some water boiling for your corn on the cob and cook per package instructions (until tender).
  • Preheat a medium skillet to medium-high heat. Add ~ 1 Tbsp olive oil. Now add your pork chops. Get a good sear (brown) before flipping. Cook about 4-5 minutes per side or until cooked through. NOTE: Make enough for tomorrow as well.
  • While your chops are cooking, place your sugar snap peas in a covered microwave-safe dish. Add 1-2 Tbsp water and cook for 4-8 minutes depending on if they’re fresh or frozen.
  • Warm your dinner rolls.
  • For both your peas and corn, drain and serve with butter. Add salt and pepper to taste. Want a different spin on your corn? Add a little Parmesan to it as well. YUM.

Grocery Items

  • Pork Chops, about 1-inch thick (2 meals)
  • Sugar Snap Peas, fresh or frozen
  • Corn on the Cob, frozen
  • Dinner rolls
  • Butter
  • Parmesan, grated (optional)
  • Spice: Cavender’s or similar

Friday Menu

  • BBQ Pizza (using leftover pork chops)
  • Side Salad

LEFTOVER NOTE: If you have some leftover corn, slice it off the cob and put it on your pizza. It adds great texture and a bit of sweetness to a savory meal.


  • You can use a store-bought pizza crust or individual pizzas/pitas for this one. Preheat your oven to 425 degrees if using pitas. Follow crust package instructions otherwise. Slice or dice your red/orange bell pepper.
  • Chop up your leftover pork chops into bite-sized pieces. Mix with your preferred BBQ sauce and reheat in the microwave covered with a wet paper towel.
  • Now drizzle your crust/pita with BBQ sauce and place your BBQ on as well. Top with shredded cheese and sliced bell peppers. Pop in the oven for 8-10 minutes or until crisp and cheese is melted. If you want to heat it up, you can sprinkle with some red pepper flakes.
  • While it’s cooking up, go ahead and get your side salad on half your plate. I’ll top my greens with shredded carrots, cucumbers, and tomatoes. I’ll dress my salad with olive oil and balsamic.

Grocery Items

  • Salad Greens (if you need more)
  • Veggies for salad topping
  • Red/Orange Bell Pepper
  • BBQ Sauce
  • Shredded Mozzarella Cheese
  • Pizza Crust of choice OR Pitas
  • Dressing of choice
  • Spice: Red Pepper Flakes (Optional)

Saturday Menu

  • Chicken Pot Pie

TIME SAVER TIP: Want to speed this recipe up? Pick up a rotisserie chicken and chop it up!

Chicken Hack: If you have time, pop your chicken breast in the slow cooker on high for 3 hours with ~1/2 c stock. It will shred easily with a fork and your ready to go!


  • Get out your store-bought crust, and let it warm up (remember, I’m not much for baking 😉 & I’m totally at peace with that).
  • Preheat your oven to 375. Now slice your chicken breasts (I usually use 4 larger) into bite-sized pieces. Place the chicken in a large skillet heated to medium heat with 1-2 Tbsp olive oil. Cook through. Drain excess liquid.
  • While your chicken is cooking, steam your mixed veggies in the microwave in a covered microwave-safe dish with 1-2 Tbsp water. Drain and mix in with chicken.
  • Add 1 cup of chicken stock to the mixture along with 2 Tbsp cornstarch mixed with 2 Tbsp water. Bring to a boil and let thicken. If you want it a little more thin you can add a bit more stock. Remove from heat and mix in 1/2 c sour cream. If you like thyme, mix in about ~1/2 tsp now. Add salt and pepper to taste.
  • Now pour into a sprayed 9 x 13-inch baking dish. Roll your crust over the top and fold/cut the edges to form a border. Pierce with a knife in each quadrant to let steam escape. Cook for 30-45 minutes or until crust is golden. Enjoy!!

Grocery Items

  • Chicken Breasts, boneless, skinless OR Rotisserie Chicken
  • Mixed Veggies, 12-16 oz frozen (I like the green bean, corn, & carrot mix)
  • Chicken Stock (you may still have some left)
  • Cornstarch
  • Sour Cream
  • Roll-out pie crusts (2 pk) of choice
  • Spice: Thyme, dry (optional)
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