Meal Plan for week of 11/10/14

Hey, y’all. First, let me apologize for the scarcity of posts. As I mentioned in previous posts, we’re moving, and recovering from hubby’s radiation treatments. Things might be a little sketchy for the next week or so.


I’ve had some requests to continue posting my weekly meal plans. Here’s what I have going on for this week:


Veggie beef soup- This is what I call a kitchen sink soup. You can put nearly any vegetables in here. It’s a crock pot soup, but you can certainly make it on the stove, it just needs to simmer a couple of hours if not in a crock pot.

Here’s what’s in mine-

  • 1lb+ beef stew meat
  • 2 diced tomatoes (or a can)
  • a bunch of chopped okra
  • green beans (frozen or fresh)
  • half a package of frozen corn (or a can)
  • 3 or 4 Diced potatoes (I use red)
  • broth (chicken, veggie, or beef or bullion cubes and water) to cover the meat and veggies
  • onion powder, salt, pepper, garlic to taste

Put everything in the crock pot. Cook on high 5-6 hours or low 7-8 hours. I usually use the seasonings at the end since they tend to cook off. I also add some hot sauce for a pinch of extra flavor. I usually serve this type of soup with corn bread


Skillet beef with Orzo

  • 1-2lb ground beef
  • 1/4c ketchup
  • 1c Orzo
  • 2c shredded cheddar cheese

Brown the ground beef, boil the orzo. Drain the ground beef and mix with ketchup. Put that mixture into the skillet. Drain the orzo. Put that on top of the beef mixture. Cover with cheese. Heat through on low, covered, until cheese is melty goodness.

This recipe can be customized. Add veggies, hot sauce, flavoring, etc as you wish. It’s great as is, and very forgiving over all.


Ham and Veggie chowder-

  • Cubed ham (1 package)
  • Cubed potatoes (3 or 4 red)
  • Corn (canned or frozen- creamed works well also)
  • shredded carrots
  • chopped celery
  • Heavy cream or whole milk
  • Salt and pepper to taste
  • 3 tbsp butter
  • 2tbsp flour

Saute the carrots and celery until the celery starts to turn soft. In a soup pot melt 3tbsp butter (do not burn!). Once melted, add the flour, mixing well until it’s almost a paste consistency. Add 8oz heavy cream (or just the milk). Add the sauteed veggies, the ham, and the other veggies to the pot. Add milk to cover the meat and veggies and about an inch above. Simmer on med-low for 1-2 hours, stirring occasionally. Until the potatoes are soft and it looks like a chowder. C’mon. You’ve seen chowder. You can do it!

This soup can also be made with chicken or sea food rather than ham.


Pasta bake

  • 8oz whatever tube pasta you have on hand. I use penne
  • 2 jars organic pasta sauce
  • 1lb ground beef
  • 2c shredded italian cheese mixture
  • garlic, salt, pepper, italian seasoning

Preheat oven to 375*. Boil the pasta until al dente (firm but edible) and drain. Brown and drain the meat and return to pan. Add the seasonings and the pasta sauce to the meat. Spray or grease a 9×12 pan. Spread the pasta into the bottom of the pan. Spread the meat sauce over the top and work into the pasta a little. Cover with cheese. Bake in the oven until the cheese is melty and the casserole is bubbly. The cheese at this point usually has a little browning on top, but not burned.



  • Sandwich meat (I usually use ham or roast beef)
  • Cheese (we use cheddar or swiss usually)
  • Butter
  • Mayo (of you like)

A panini is a kind of grilled sandwich, usually grilled between a 2 sided griddle/grill. You can cook these just like a grilled cheese if you don’t have a panini maker. We keep it simple, but you can add roasted veggies, or whatever else you like really. Get creative. Build you sandwich. I mayo the bread, add cheese, meat, and then cheese on the other side of the meat, too. Add the 2nd side of bread. Butter the outside. No, not margarine. That stuff is poison. Butter, or olive oil if not butter. Put the sammy in the panini grill, or brown each side in a pan if you’re going that way. The pan should be medium-low heat. When the bread is browned the meat should be hot and the cheese melty. If not, you’ll need to lower the heat on your pan and cook a bit longer on each side.

I serve these with salad if I have to, but mostly this is a grab and go kind of meal. We’re moving Saturday, so I want minimal clean up.

Saturday will be leftovers from the soups earlier in the week. I’ll freeze them after dinner each night so we’re prepared for the move.

Sunday will be our eat out night.

Check back next week for another menu plan. Much love,


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