For about $35, I created a meal plan that includes over 30 meals, including 7 dinner recipes and a bonus light dinner or lunch recipe. This meal plan leans on pasta quite a bit but you can always substitute lentils, rice, zucchini noodles, riced cauliflower, or potatoes, depending on the recipe and your personal tastes.
I’ve included a grocery list and a step-by-step video, to make it a bit easier to follow along during the week. I hope you enjoy these recipes!
Grocery List
- 2 lb Penne
- 1 jar Pasta Sauce
- Cottage Cheese
- Cream Cheese
- 16oz Mozzarella
- ½ Gallon of Milk
- Grated Parmesan
- 1 bag Frozen Broccoli
- 1 bag Mixed Vegetables
- 1 bag Frozen Peas
- 1 lb Onions (2-3 each)
- 1 can Tomato Paste
- 1 can Tomato Sauce
- 32oz Plain Yogurt
- Egg Noodles
- 1 lb Ground Turkey
- 4-5 lbs Chicken
- 1 Russet Potato
- 2 Pizza Dough
Easy Shredded Chicken
First thing I do when I get home from the store is cook my chicken. This week I’m using my pressure cooker to make the process quick and easy. If you prefer to use your oven, checkout the method and recipe in this meal plan for the chicken prep and then proceed with the rest of this post.
Not only will I be cooking the chicken, but I also shred it right away, separate it into portions, and freeze it for later in the week. This makes it much less stressful to put together meals from scratch all week long.
I also save the drippings (or more like broth in this case) and separate and save the chicken fat, so be sure to read the instructions and notes for this recipe.
Easy Shredded Chicken (Pressure Cooker)
Ingredients
- 4-5 lbs Chicken Leg Quarters
- Salt
- Pepper
- 1 cup Water
Instructions
- Pat chicken dry and season on both sides with salt and pepper.
- Place the chicken into the pressure cooker and add the water.
- Close the lid and turn the valve to seal. Pressure cook for 15 minutes. Allow to natural release for 10 minutes. Then carefully turn the valve to release the remaining steam. Allow the chicken to rest for 5 minutes.
- Shred the chicken and refrigerate. Freeze if not using within 2 days. Store the broth in an airtight container in the refrigerator.
- After the broth has chilled, scrape off the fat that has settled at the top and store in a separate container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- For easier cooking later, separate the shredded chicken into 2 (1 cup) portions and 1 (½ cup) portion for later.
- Separate the chicken drippings/broth into easier to use portions, around 1-2 Tbsp each, and freeze for later. An ice cube tray works great for this.
- Store chicken fat in an airtight container and freeze for later.
Turkey and Tomato Stroganoff
Turkey and Tomato Stroganoff
A Budget-Friendly Spin on Stroganoff
Ingredients
- 1 lb Ground Turkey or Ground Beef
- 1 Yellow Onion sliced
- Salt
- Pepper
- Garlic Powder
- 2 Tbsp Tomato Paste
- 1 ¾ cups Chicken Broth or 1 ¾ cups Water mixed with 2 tsp Chicken drippings
- 1 Tbsp Butter or Chicken Fat
- 2 Tbsp Flour
- 1 cup Plain Yogurt or Plain Greek Yogurt or sour cream
- 4 cups Egg Noodles
Instructions
- Boil water in a large pot, season with salt, and cook egg noodles as directed on the package. Strain and set aside.
- Meanwhile, in a large pan, sauté ground turkey on medium heat until cooked through, breaking apart. Season with salt, pepper, and garlic powder.
- Add onions and sauté until soft and translucent. Remove meat mixture to a bowl.
- In the same pan, add the butter or chicken fat and heat on medium. Whisk in flour. Slowly whisk in chicken broth, about ½ cup at a time, to avoid lumps.
- Add tomato paste and mix to combine. Bring to a boil and simmer for about 2 minutes. Season with salt and pepper to taste.
- Add yogurt or sour cream and mix to combine. Continue to cook until heated through.
- Serve over egg noodles and top with fresh cracked pepper and Parmesan cheese. Enjoy!
Lazy Lasagna Casserole
Cottage Cheese Lasagna Casserole
Rich and Cheesy, Quick and Easy, You'll never look at cottage cheese the same!
Ingredients
- 1 lb Penne Pasta or any pasta
- 8 oz Cream Cheese softened
- 16 oz Cottage Cheese
- 1 Tbsp Dried Parsley
- 2 tsp Italian Seasoning
- Salt
- Pepper
- 24 oz Pasta Sauce 1 Jar
- 1 ½ cups Mozzarella Cheese Shredded
- ¼ cup Parmesan grated
Instructions
- Preheat the oven to 350° F.
- In a medium pot, boil water and cook pasta according to the package.
- In a large bowl, place softened cream cheese, cottage cheese, parsley, and Italian seasoning and mix until just combined.
- Once pasta is cooked, strain and pour hot pasta into the bowl with the cheese mixture. Stir until pasta is completely coated and everything is evenly combined.
- Add about ¼ cup of pasta sauce to a 9×13 casserole dish and spread to cover the bottom. Add half of the pasta mixture. Top evenly with ½ of the remaining pasta sauce. Sprinkle with half the Parmesan and ⅓ of the mozzarella.
- Add the rest of the pasta mixture, making sure to spread evenly. Top with remaining pasta sauce, Parmesan, and mozzarella.
- Cover with foil, making sure the foil doesn’t touch the cheese, and bake for 25 minutes. Uncover and then bake for an additional 25-30 minutes or until cheese is browned and melty and the pasta is bubbly. Serve and enjoy!
Cottage Cheese Penne Alfredo
Cottage Cheese Penne Alfredo
Cheesy, Easy, Fast, and Delicious
Ingredients
- 1 lb Penne Pasta
- 1 cup milk use skim for low-fat
- ½ cup Cottage Cheese
- ½ tsp Garlic Powder
- ½ cup Parmesan Cheese grated
- ½ tsp Dried Oregano
- ½ tsp Dried Basil
- ¼ teaspoon Pepper
- 2 tsp Chicken Fat or 1 Tbsp Butter optional
- ½ cup Cooked Chicken shredded or chopped
Instructions
- In a blender or food processor, add milk, cottage cheese, garlic powder, and parmesan. Blend until completely smooth. Set aside.
- Cook pasta in a medium pot as directed on the package. Strain and set aside.
- In a large saute pan, heat 2 tsp chicken fat until melted. Add shredded chicken and saute until heated through. Add Alfredo sauce and stir. Bring to a simmer and cook for 5 minutes. Add cooked noodles and stir. Serve with additional parmesan cheese, if desired, and enjoy!
Easy Cheese Pizza
Easy Cheese Pizza
Ingredients
- 1 can (8 oz) Tomato Sauce
- ¾ can Tomato Paste
- ½ cup Water
- 1 Tbsp dried Oregano
- 2 Tbsp Italian Seasoning
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
- ½ tsp Salt
- 1-2 Pizza Dough
- 2 cups Mozzarella shredded
- Salt
- Pepper
- Parmesan Cheese
Instructions
- In a medium mixing bowl, mix together the tomato sauce, tomato paste, water, oregano, Italian seasoning, garlic powder, onion powder, pepper, and salt until completely combined. Refrigerate until ready to use.
- Preheat the oven as directed on the dough packaging.
- Place the dough onto a well floured surface. Roll with a rolling pin until pizza dough is about 12-16 inches in diameter.
- Spoon desired amount of sauce in the middle of the dough and spread evenly, almost to the edges, leaving a small border. Sprinkle mozzarella evenly over the sauce and season with salt, pepper, and parmesan cheese. Optionally, brush edges with melted butter, olive oil, or water. Bake as directed on the dough packaging.
Chicken and Veggie Soup
Chicken and Veggie Soup
Ingredients
- Chicken Bones and skin saved from earlier in the week
- Onion Scraps
- Water
- ½ Onion diced
- 2 tsp Chicken Fat or 1 Tbsp Butter optional
- 1 medium Potato peeled and chopped
- 1 bag Frozen Mixed Vegetables
- 1 cup Cooked Chicken shredded
- 1 Tbsp Italian Seasoning
- ½ tsp Pepper
- 2 cups Egg Noodles
Instructions
- In a large stock pot, add chicken bones/skin and onion scraps. Cover with water until stock pot is almost full, about 12-16 cups. Bring to a boil, reduce heat, and simmer for at least 2 hours and up to 12 hours. Remove bones and skin and strain the broth to remove everything else but the liquid. Set aside.
- In the empty stock pot, melt the chicken fat or butter on medium heat. Add onions and saute until soft and translucent.
- Add potatoes, frozen vegetables, chicken, and chicken broth. Stir in Italian seasoning and pepper. Bring to a boil and cook for 6 minutes. Add egg noodles and continue cooking until cooked through and potatoes are tender, about 6-8 minutes more or as directed on the noodle packaging.
- Serve and enjoy!
Chicken Noodle Casserole
Chicken Noodle Casserole
Ingredients
- 2 cups Egg Noodles
- 2 Tbsp Chicken Fat or 4 Tbsp Butter
- ½ Onion diced
- ¼ cup Flour
- 1 cup Milk
- 2 cups Chicken Broth 2 cups Water with 2 Tbsp Chicken Drippings mixed in
- 1 cup Yogurt or Sour Cream
- 1 cup Cooked Chicken shredded
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup Parmesan Cheese as topping, optional.
Instructions
- In a medium pot, bring water to a boil and cook noodles as directed on the packaging. Strain and set aside.
- In a large pot, melt chicken fat or butter over medium heat. Add onions and sauté until soft and translucent, about 3-4 minutes.
- Stir in flour and continue to cook, stirring frequently, until flour is lightly toasted/browned.
- Slowly whisk in chicken broth and milk, ½ cup at a time until completely incorporated. Bring to a boil, reduce the heat, and simmer for 2-3 minutes or until thickened. Stir in yogurt, garlic powder, onion powder, salt, and pepper and bring to a simmer.
- Stir in cooked chicken, cooked egg noodles, and peas. Bring to a simmer, stirring occasionally, and cook for about 3-4 minutes or until peas and chicken are cooked through.
- (This step is optional) Turn off the heat and pour into a casserole dish and top with Parmesan cheese. Broil on low until browned and toasty, about 2-4 minutes.
- Serve and enjoy!
Notes
Instead of parmesan for the topping, you can substitute breadcrumbs mixed with melted butter. For an even easier topping, try just crushing Ritz crackers and topping the casserole evenly before baking.
Broccoli Cheese Soup
Broccoli Cheese Soup
Ingredients
- 2 Tbsp Oil
- 1 Onion diced
- 3 cups Chicken Broth 3 Tbsp Chicken Drippings stirred into 3 cups Water
- 2 cups Milk
- ½ cup Cottage Cheese
- ½ tsp Salt more to taste
- ½ tsp Pepper more to taste
- 1 tsp Garlic Powder more to taste
- 1 bag Broccoli Florets defrosted partially and chopped
- 1 cup Mozzarella or Cheddar Cheese shredded
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and saute until soft and translucent, about 3-4 minutes.
- Add chicken broth, milk, and cottage cheese and stir to combine. Stir in salt, pepper, and garlic powder. Bring to a simmer and then add broccoli. Cook for about 3-4 minutes or until broccoli is tender.
- Turn off the heat and add mozzarella or cheddar cheese, stirring until melted. Season with more salt, pepper, and garlic powder to taste. Serve and enjoy!
Notes
For a creamier soup, carefully blend half of the soup before adding the cheese.
Cheesy Noodles (BONUS Recipe)
Cheesy Noodles
Ingredients
- 2 Tbsp Butter
- 1 tsp Garlic Powder
- ½ cup Milk
- ¾ cup Plain Yogurt
- ⅔ cup Parmesan Cheese at least ½ cup
- 2 cups Egg Noodles
Instructions
- In a medium pot, cook noodles as directed on the packaging. Strain and set aside.
- In a large pan, melt butter on medium heat and season with garlic powder. Stir in the milk and continue cooking until heated through but not boiling.
- Turn off the heat and stir in yogurt until completely combined. Stir in parmesan until melted. Turn on the heat to low and cook until heated through, being careful not to boil.
- Add cooked noodles and stir until coated in sauce. Serve and enjoy!
I hope you love these recipes! I would love to know that you think, so please be sure to leave any comments or questions below!
Disclaimer: This post is the opinion of the author. Always speak to your doctor before beginning any exercise plan or changes to your lifestyle. The information provided in this post is for entertainment purposes only and is not intended to provide medical, legal, or other professional advice. Read and/or use any of the information from this post at your own risk. Some or all of the links displayed on this site may be affiliate links.
