Weekly Menu Plan

Planning my menu for this week on a chilly, rainy windy day like today, made me pick warm, hearty meals.

Here is what I plan on cooking up this week.

    What are you cooking this week? Any great recipes to share?

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    • Anonymous

      Cindy how you do make the butternut squash fries? I would love that receipe

      • Shannon

        Me too…maybe I could trick my 2 year old into eating squash =)

        • krista

          me too! My 3 yr old hates “beggebles”

    • Valerie

      I believe I got these tips from a Wolfgang Puck book or article I read and we think its fabulous =)

      1 – Rub with oil, garlic powder, salt, pepper and insert 8-10 garlic cloves or half cloves an inch deep into the meat. 2 -Sear all sides until brown. 3 – use beef broth instead of water!

      When I make in crockpot I usually put all the veggies in at the beginning. However, when I make in the oven (325 for 5 hrs) I save the veggies for the last hour. Hope this helps =)

      Also, I find the cut of beef makes a huge difference, my favorite is chuck shoulder roast but hubby’s is rump roast.

    • Stefanie

      Have you ever tried it with cream of mushroom soup? I put the raw roast in the crock pot, add a couple of cans of cream of mushroom soup, potatoes, carrots, and a packet of lipton onion soup mix, and some pepper. Cook all day… incredible.

    • Denise

      Just read this in Woman’s Day Nov. issue – sounds good!!

      1 can (10.75) condensed golden mushroom soup
      1/3 cup red wine (Merlot, Zinfandel)
      2 tbsp. tomatoe paste
      2 cloves garlic
      1 tsp dried thyme
      3 1/2 – 4 lbs. boneless bottom round or chuck roast
      1 lb carrots, peeled & cut into 2″ pcs.

      In slow cooker whisk together soup, wine, tomatoe paste, garlic & thyme. Add beef turning to coat. Arrange carrots around meat.

      Cover cook 8-10 low, 5-6 high.

      I think I would throw in some potatoes too!!

      • Caryn

        That sounds goodddd….gonna try this week, thanks for sharing!

    • Shannon

      I am never able to make a roast in the crockpot that my husband will eat, but the last time we all loved it (and I used the leftovers for quesadillas – that were AWESOME!). Layer the bottom with carrots and cut potatoes (I actually used SR canned – low sodium potatoes). Brown the roast in a pan with some EVOO. Put the roast on top of the potatoes. Mix a packet of Lipton BEEFY Onion soup mix (not regular onion) how it says on the box and pour over. The onions stayed on top and the juice ran to the bottom. Cook on low about 6-7 hours. It was deliscious….not sure if it was the beefy onion or if I got lucky…

    • Theresa

      I put the roast in the crock pot with a half a bottle of Lawreys caribean Jerk sauce and cut the pots in qtrs and let it cook away, if you don’t like Jerk sauce try a Chipotle seasoning or one of the others..Its yummy!

    • Patti

      Cindy, I have a pot roast recipe that I absolutely love and make all winter long. It freezes well (except for the carrots which I keep out then add when I thaw and re-heat) if you’re into that. It’s not a crock pot recipe but it’s super easy and I tweak the spices to make it more to my liking. It’s incredibly aromatic and super yummy. More “brothy” than gravy-ish so be warned. While it is a “healthified” pot roast recipe, don’t be put off that it’s from Weight Watchers. The paper version I have is raggedy from use but I was able to find it for you on this website, if you’re inclined to give it a try.


      • Anna

        Patti, This looks great. I’m trying to lose the final “Baby 5” and my husband complains that everything I make now tastes bland. LOL This looks delish as well as healthy!!! Thanks again.

        • Patti

          I hope you and your family enjoy it Anna! It’s easily my favorite winter dish.

    • Stefanie

      I also make a pot roast that has a “mexican flare”. Cut the roast into three pieces and put the raw roast in the crock pot, add a can or two of beef broth (enough to cover the roast), add two small cans of green chilis, cumin, dry mustard, and season salt. Cook on low for 8 hours. When done, shred the beef in the crock pot with the juices. Dip out portions of the shredded beef to make tacos the first night, second night burritos, and the rest we use for nachos. It is awesome. My family loves it and begs me to make it.

    • krista

      I have found its the cut of meat more than what you add. The cheaper cut the better

    • Melisse

      1 pkg. onion soup mix, 1 can cream of mushroom soup, 1 can tomato soup added with peeled baby carrots and cut up potatoes along with beef roast (I like mine cut into stew meat pieces) my crockpot sweats enough so I don’t necessarily need to add water.

    • KC

      add a can of crushed tomatos and an envelope of lipton onion soup – delicious!

    • Lori G

      In my quest for finding recipes to make ahead and/or freeze, I found a wonderful blog called “5 dinners in an hour”. The author provides subscribers (a small fee is paid) with weekly menus that are planned out to all be prepared for cooking in one hour’s time. You do all the prep at once, and then pull out of the fridge to do the final cooking on the night you wish to serve the meal. You can request a sample of a week’s menu plan for free. I did, and liked what was provided so I paid $15 for 3 months of menus. I did my first prep this past Sunday, and will be enjoying my ready-made dinners all week!
      The meals are varied and family friendly. They also use many items that I have stocked in my fridge/freezer and pantry already, so almost no shopping was needed. Since we are always on diets at my house I have substituted low fat, less sugar ingredients when I could. Cindy, like you I have found that meal planning is such a time and money saver, as well as a way to ensure we do not succumb to eating fast food because I can’t think of something to cook! This site goes a step further by cutting the the time it takes to prepare the menu meals! Here is the link to the blog:


      I hope someone finds this helpful!

    • Lauren

      We’re eating:

      Chicken Fajitas with mexirice and guacamole
      Chicken Tetrazzini and wilted spinach
      Beer braised pork chops and rice pilaf
      potato soup
      slumgullion (scary name….ground beef, corn, tomatoes over egg noodles)

    • Kari

      These pot roast recipes sound delicious! I have made one similar to the mexican flare one that Stefanie posted and agree that it is awesome! I rolled the leftover shredded beef in corn tortillas to make taquitos and froze them for another week.

      If you want an easy bread to go w/the pot roast i have made beer bread from allrecipes.com that is good and easy. Reminds me of the tastefully simple one but without the $5/loaf price tag.


    • Linette

      Premio Italian Sausage was on sale at SR this week for $2.99 and i used a $1 off coupon so i used them in my tasty soup recipe loved by all. it’s a great one-pot recipe and only takes about 25 minutes. a full recipe easily feeds 4 adults.
      1 pound Italian sausage links, cut into 1” pieces
      2 C. broccoli flowerets
      1 C. uncooked mostaccioli pasta (long tubes, about 3 ounces)
      2 ½ C. water
      ½ tsp. dried basil leaves
      ¼ tsp. fennel seed, crushed
      ¼ tsp. pepper
      1 can (28 ounces) Italian-style peeled whole tomatoes, undrained
      1 can (18.5 ounces) French onion soup

      1. Cook sausage in a 4-quart pot over medium-high heat, stirring occasionally, until brown; drain.
      2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.
      3. Cover and cook about 15 minutes, stirring occasionally, until pasta is tender.

    • Meghan


      I love this recipe ( so does my husband) and here’s how I tweak it … Rub onion powder, garlic powered, and celery salt on meat then sear on all sides in olive oil. I use cream of potatoe instead of mushroom, just bc I don’t like mushrooms. Then I add frozen corn and green beans and chopped baby carrots. Instead of adding potatoes I serve it over mashed potatoes ( I always just make the Ore-Ida steam and mash- best invention ever!) p
      Pretty easy and we love it!

    • Lisa

      this is hands down the best pot roast i have made in the crock pot,
      2-2 1/2 lb any beef roast, 1 envelope of ranch salad dressing mix, 1 envelope dry italian salad dressing mix, 1 envelope dry brown gravy mix, 3/4 cup of water. Put roast in cooker, in a small bowl combine all dry mixes, stir in water, pour over meat. Cover and cook on low for 7 to 8 hours. Voila tender tasty pot roast!
      PS if you want the gravy thicker when its done then take the meat out, turn cooker on high, bring juices to a boil and add 1/2 cup h2o and 1 tbsp of flour to cooker and mix, this will thicken it up nicely.

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