In this time of quarantine and all the stress, it takes some planning and organization to safely go to the grocery store, find what we need, and maintain proper social distancing.
I asked my dear husband, “If you had to cook dinner for every night this week, what would you cook?”
His response was: Hot Dogs, Macaroni and Cheese, Spaghetti O’s, Canned Soup and the type of Ravioli that comes in the can.
As you can tell, he is not a cook. When put to the test, he reverts to his college days of eating out of the pantry. That is great when busy days call for a very quick dinner. He will take the fastest way to getting dinner on the table possible if he has to cook. Also, note that there is not a mention of a fruit or vegetable in his dinner menu at all. I am the one that is always sneaking in those pesky fruit/vegetables parts of the food pyramid.
The need for quick dinner meals are all to important to our family and many others. The need for social distancing and quarantine makes it hard to go to the grocery store. These are very difficult times. That is why I have come up with a two-week menu that is on the easier side of things, although not as easy as my husband’s menu. Stretching one pack of chicken into three meals, ground turkey/beef to make multiple meals or using a pork loin to feed your family for days is a great way to save time and money. With a little planning, dinner time can be easy and delicious!
There is also a basic shopping list to help with planning. This is really for my husband… If I do not send a list… all kinds of crazy things come back from the grocery store. Plus, this would be a great base for your online order to have delivered or picked up.
The effort of using what we have and not buying more than what we need is the basis of this menu. The meat portions will be smaller than what you are used too, but they will be filling. The recipes and menu are filled with vegetables to make the dishes satisfying with a boost of vitamins and minerals. Please add fruit to every meal as a snack/dessert to satisfy that sweet tooth and provide a dose of antioxidants.
Two Week Dinner Menu
Make this menu your own: Substitute Chicken for Turkey, Ground Beef for Ground Turkey, Chicken for Pork, or Veggie Based Meat for any protein. Any meat that you have leftovers, just substitute into a recipe. The Beyond Meat brand is really good, and we are enjoying trying other brands too, as we venture out into vegetarian options.
Substitute pasta with gluten free pasta or zucchini noodles.
Replace rice is all the recipes with cauliflower rice.
Buy the foods that your family will eat. If you know that peas will not be touched on the plate, then substitute something else.
This menu is meant to help you in planning and shopping once for two weeks of dinners.
The crock pot is used to help with time management. These days are extremely busy around my house. We are working from home and homeschooling. It seems that everyone is hungry all the time! My day is packed with cooking three meals a day. Using the crock pot saves me time and makes the house smell amazing!
When you get the groceries home, we will repackage the meats into smaller portions and place everything that we are not using in the next 4 days in the freezer. Just make sure to take out the frozen meats in time to thaw for your upcoming meals.
Pork Loin: unwrap and place on large cutting board. Trim all fat if wanted. Cut pork into 4 equal pieces and place into four freezer bags. Cut one of the four portions into chops and cube another portion.
Chicken Breast: Divide your chicken breasts; two large chicken breasts in each freezer bag.
Ground Turkey/Ground Beef: Divide into 1 pound packages.
Place all meat that will not be used in the next four days into the freezer.
Week One:
Monday: Thin Sliced Chicken Breast over confetti rice and lemon pepper Brussel sprouts
Tuesday: Ground Turkey/Beef Stuffed Bell Pepper with buttered corn
Wednesday: Pork Loin chops with cheesy mashed potatoes and green peas
Thursday: Cilantro Lime Chicken Tacos with Rice and Beans
Friday: Italian Meatballs with Spaghetti and side salad
Saturday: Order Take Out from Local Business
Sunday: Pork Fried Rice
Week Two:
Monday: Chicken Alfredo Pasta with Broccoli and Side Salad
Tuesday: Taco Soup
Wednesday: Crock Pot Pork with Potatoes and carrots
Thursday: Thai Chicken Stir Fry over Rice
Friday: Crock Pot Chili
Saturday: Order Take Out from Local Business
Sunday: Pork Tacos or BBQ Baked Potatoes
Daily Instructions:
Monday
Thin Sliced Chicken Breast over confetti rice and lemon pepper Brussel sprouts
Cook two large seasoned chicken breasts – after cooking, cut each breast in thin slices and divide into four portions, place over a bed of confetti rice
Confetti Rice – cook rice (I usually cook 2 to 4 cups depending on if I want leftovers- reserve 1 cup rice for tomorrow’s meal), add ½ cup mixed vegetables (cooked) into the rice with all-purpose seasoning, salt and pepper to taste
Brussel Sprouts – wash fresh sprouts, trim stem and cut in half lengthwise, place in gallon bag, add to bag, olive oil, salt and lemon pepper seasoning. Close bag and massage the oil and seasoning into the Brussel Sprouts. You can let this sit for a while or place on baking sheet immediately. Bake at 375 F for 25 to 30 minutes or until desired tenderness.
Tuesday
Ground Turkey/Beef Stuffed Bell Pepper with Buttered Corn
Use Stuffed Pepper recipe and one package Frozen Sweet Corn with Butter.
Wednesday
Pork Loin Chops with Cheesy Mashed Potatoes and Green Peas
Take one quarter of the pork loin and cut into four equal portions. This is to ensure that all the chops cook at the same rate and everything is done at the same time. If you have one large chop and 3 smaller ones the smaller ones will dry out before the larger one reaches the required minimum internal temperature of 140 F. Sauté or grill chops with desired seasoning.
Peel and dice potatoes. Boil until tender. Drain water and mash potatoes with butter, salt and pepper. Fold in ½ to ¾ cup shredded cheese to taste.
Canned Peas
Thursday
Cilantro Lime Chicken Tacos with Rice and Beans
Use Cilantro Lime Chicken tacos recipe
Beans and Rice
Friday
This is an easy crock pot meatball recipe. Let’s save some time and add a Salad Kit to make a complete dinner.
Saturday
Take Out/Pick up Dinner from your local restaurant. They are struggling!
Sunday
This is a great Sunday Dinner to start off the week with a quick and easy meal that everyone will love. Cauliflower rice would be a great substitution. Use whatever you have in leftover vegetables on hand or add 1/2 frozen bag of mixed vegetables.
Week Two
Monday
Chicken Alfredo Pasta with Broccoli and Side Salad
Cook two chicken breast – dice
Add diced chicken to alfredo sauce and heat
Cook Linguini
Add Chicken and Sauce to Drained Linguini
Top with Parmesan Cheese
Add side Salad
Tuesday
Taco Soup is a favorite at my house. Plus, I like it because it is Super Easy! A great option is to add a vegetarian meat to this soup, or just skip the meat all together since there are beans.
Wednesday
Crock Pot Pork with Potatoes and Carrots
Put the Pork in the crock pot. Add desired seasoning. Add 1/2 bottle of BBQ sauce over pork.
Wash and peel Potatoes (option: save 4 large potatoes for Sunday if desired) Carrots and 1 Onion
Cut Potatoes, Onion and Carrots into 1 inch Peices
Add to crock pot an season with salt and pepper
Cook on Low for 4 to 6 Hours
Thursday
Oh, How I love this Peanut Stir Fry. It is easy and the flavor of the Peanut can be made stronger by adding an additional teaspoons of peanut butter. Make sure that the sauce is not too thick, so more water may be needed to thin the sauce out a little. Make sure that the sauce covers all vegetables.
Serve over Rice/Cauliflower Rice/Noodles.
Friday
Chili is very versatile. It can be eaten so many different ways and so many different topping.
Saturday
Order Out for Deliver or Takeout. Local Businesses are struggling!
Sunday
Pork Tacos or BBQ Baked Potatoes
Cook Pork and/or Baked Potatoes
Tacos – Add Pork and Toppings to Flour or Corn Tortillas
BBQ Baked Potatoes – Add BBQ Pork to Baked Potatoes and add Choice of Toppings, Butter, Sour Cream, Cheese, Green Onions
*I am not a nutritionist or professional chef. I am just a mom that likes to cook and come up with ways to stretch our income to save money and pay the bills. The recipes are tested and approved by family and friends, but please feel free to put your own spin on them. Please stay safe and healthy during this difficult time in our world. It would be an honor for me and my family to be included in your prayers.
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