Meal Plan, February 12 – 18

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Meal planning and freezer cooking work together to make meal times easier.

Jalapeno Burn Pizza

The month is half over this week. Where did it go? Amazing. Dinnertimes have been so incredibly easy (most nights) with a freezer full of meals and a meal plan all-ready to go. The rest of my days have been chaotic, so it’s nice to have something steady to rely on. Good dinnertimes are right up my alley!

Last week things got a little jumbled last week from the original plan, due to Chicken Teriyaki not thawing in time. But we mostly just moved things around. I worked Summer Rolls into the plan to use up the leftover Chicken and we bumped the pasta bar to this week instead. Works for me.

As for this week, I’ve made a couple changes because of what we do or don’t have already in the fridge and freezer. Trying to be mindful of not overspending. I don’t have chicken for the planned Chicken Parmesan and don’t feel like going shopping again just for a little tradition. So, I’m going to sub in some Fish Tacos instead which are pretty fun for us anyway.

Here’s the plan for this week:

Spaghetti and Meatballs with Vegetable Marinara Sauce, Salad, Easy Garlic Breadsticks
Herb-Crusted Pork Roast, Rice, Veg
Fish Tacos, No Bake Cheesecake (Valentine’s Day!)
Soup Night, Good Bread
Date Night – quesadillas, veggies and fruit
Pizza NightChiChi’s Salad
Beans and Rice, Chips, Salsa

What’s cooking at your house this week?

For more meal planning inspiration, visit Menu Plan Monday each week.

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  1. Check out my menu plan for the week at:


  2. M: Italian chicken over angel hair pasta
    T: Teriyaki chicken and noodles
    W: Macaroni and cheese
    Th: Butternut Squash Soup, homemade bread
    Friday: Meatloaf, left over macaroni and Chees
    Saturday: Grocery SHOPPING!

  3. We’re having a pizza night too…my kids LOVE homemade pizza! Your cranberry cake that you posted looked good too. I am planning on some Oatmeal Cranberry Blender Pancakes one morning this week…we have 3 or 4 bags in the freezer to use up!

    Here’s the link to our full plan:

  4. I boiled a chicken on Saturday and hubby deboned for me. Filled 2 qt. bags with chicken and froze for chicken pot pie and chicken and rice casserole this week. Had taco’s tonight. Made a crockpot full of beef stew that we will eat Wednesday night (cornbread is in the freezer). Friday night we eat out and Saturday we will grill hamburgers (weather permitting).
    Since I work 9 hour days outside the home now, I cook in my crockpot on Sat and Sun and put those meals in containers to be warmed during the week. This ensures we don’t eat out or get take out. Meal planning has really saved us $.

  5. Just had to let you know — I made your Pretzel Berry Dessert for our family Valentines dinner last night and everyone LOVED it! Thanks so much for the recipe, I’ve been wanting to make it ever since you mentioned in Dec. 🙂 I made it into a large springform pan, and it came out great and very pretty! Definitely a keeper!

    • @ACMommy3, how fun! I’ve always wondered if it would work in a springform. Thanks for testing it for us.

      • Yes, it worked great…you want to make sure it’s chilled well. I only had it chilling for a couple hours & just released it when we were ready to serve and it was fine. If someone wanted to serve it as part of a dessert buffet (like during a holiday meal) where it would be sitting out for a bit, you’d want to make sure it chilled at least half a day or up to a full day since it is a “softer” dessert.

        BTW, I noticed how lovely you are in responding to all commenters, I was reading a comment yesterday on your blog that wasn’t quite nice (from a post quite a while ago)…and then I saw your response and you were so gracious. Wow. 🙂

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