Meal Planning: May 6 – 12

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Having a meal plan is a great way to get a head start on the week. You gotta eat, right? Plan for it.

spicy chicken rub

Today I’m in the air and airports heading home to my fam after a few days away. I do this very infrequently, but I know that our regular schedule has been interrupted and that it will take a few days to get back on track. So, I’ve planned some easy dinners to accommodate that.

Thanks to freezer cooking, many of these items are ready and waiting in the freezer. I just need to thaw them a day or two before hand. Quesadillas, sandwiches, and pizza come together quickly. While I may not quite be back into the swing of things, at least dinner will be.

6. Quickest Chili in the West, Chips, Veggie Dippers

7. Pasta with Red Sauce, Tossed Salad with Feta and Peperoncini, Buttermilk Cornbread

8. Quesadillas, Rice, Beans, Salad

9. Grilled ChickenQuinoa Pilaf, Salad, Homemade Baguette

10. Sandwich Bar with Focaccia, Veggie Dippers, Fruit

11. Pizza Night

12. Grilled sausages, Lemon Roasted Potatoes, Vegetables

What’s cooking at your house this week?

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

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  1. I do meal planning on Tuesday when the grocery flyers come out and shop on Wednesday, so my weekly menus cover Wednesday through Tuesday. My plan this week looks like this:
    –Wednesday: lentil, green bean, & beef casserole (from the freezer), cornbread, spinach salad
    –Thursday: Polynesian steak and sweet potatoes, romaine and cucumber salad (The recipe is from Weigh Watchers. The steak is London Broil I bought on sale and had in the freezer. I save half the steak for Friday’s dinner)
    –Friday: Ramen with shredded cabbage, onions, grated carrots, and leftover steak. A quick meal that uses up leftovers and my husband really likes it.
    –Saturday: Tostadas with pinto beans (dry beans cooked in slow cooker and kept in portions in the freezer), cheddar cheese romaine, roma tomatoes (on sale this week), avocado (on sale this week), salsa, sour cream.
    –Sunday (today): Tostadas were so good, we’re having them again. Also I want to finish off the salsa and use up the tostada shells
    –Monday: Roast chicken, potatoes, and carrots (I have the chicken in the freezer from a past sale)
    –Tuesday: Chicken and rice casserole with peas and toasted almonds, green salad with romaine, cucumbers, tomato, and homemade vinaigrette dressing.
    Wednesday: Chicken-vegetable soup, biscuits, Waldorf salad of apples, celery and walnuts. I make the soup stock from the carcass of the roasted chicken and some vegetables that are getting a little past their prime–onion, celery, carrots, parsley, etc. Then I add some frozen vegetables and some rice or some cheese tortellini that I have in the freezer. There will be enough soup for several lunches.

  2. I do like to plan ahead but it’s more of grocery shopping what looks good and making mental notes on what dishes I want to make before my next shopping trip.

    The dish looks delicious!

  3. Harriet says:

    Monday-leftovers-(6:00 baseball game)
    Wednesday-Egg Noodle Lasagna
    Thursday-Crockpot Pork Chops
    Friday-Whole roasted chicken w/potatoes and carrots
    Saturday-steaks or hamburgers on the grill
    Sunday-lunch out after church 🙂

    I start a new job tomorrow that’s 6:30 – 3:00. I will have more time to cook in the afternoons but crockpot cooking will be hard since I would have to start it at 5:30AM. We will be assigning the teenage girls the crockpot cooking for the summer since school gets out this week here. I made a menu plan that will allow for lots of adjustments as we learn a new schedule.


    There is mine for the week. Wanted to go strawberry picking today but the farm was cleaned out yesterday. We’ll try again next weekend. I was going to make smoothies. 🙂

  5. I’m going to be at a conference all week so I feel your pain about being off schedule. Here’s our menu for the week.

  6. I had to do some freezer cooking this past weekend to help us get our breakfast on this week!

    Here’s our meal plan:

  7. Lisa s says:

    Moo shu pork wraps with veggie rice
    Steak tacos and rice
    Stew and bread from freezer
    Pizza night
    Ham and beans with cornbread
    Spaghetti with red sauce and bread
    Mongolian beef with rice and broccoli from the freezer

  8. I’m keeping it simple and mostly eating out of the pantry & freezer this week. Here’s my menu plan:

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