Meal Plan & Grocery List Week #4

It’s been one full month of sharing my meal plans & grocery lists with you! I am getting such great feedback from you all! Thank you so much!
Let’s jump right into week 4’s meal plan! And yeah us, we have Thanksgiving leftovers to work with!!

This week we are having:
Monday: Grilled Turkey & CranberrySandwiches
Tuesday: Turkey Noodle Soup
Wednesday: Carnitas
Thursday: Tater Tot Casserole
Friday: Skillet Sausage & Veggies

Monday: Grilled Turkey & Cranberry Sandwiches

Sliced cooked turkey
Sliced cooked bacon
Provolone cheese (or your choice)
Cranberry sauce
Wheat bread (or your choice)
Butter (for grilling)

Smear mayonnaise on one side of sliced bread. Smear cranberry sauce on the other slice of bread.
Layer turkey, bacon and provolone on one side of bread and top with other slice of bread.
Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

Tuesday: Turkey Noodle Soup

1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided

3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Place turkey carcass and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
Cool slightly. Strain broth; discard bones and vegetables.
Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer.
Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes.
Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender.
Drain; add to simmering broth. Add cubed turkey; heat through.
Stir in the parsley, salt, thyme and pepper.

Wednesday: Carnitas

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 jar salsa
1 (4 pound) boneless pork shoulder roast
2 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
Coat pork with the spice mixture.
Place the pork in slow cooker.
Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, 8-10 hours.
Turn the meat after it has cooked for 5 hours.
When the pork is tender, remove from slow cooker, and shred with two forks.
Use cooking liquid as needed to moisten the meat.
Serve in warm tortilla shells & top with salsa.

Thursday: Tater Tot Casserole, the old standbye!


1 pound ground beef
1 pinch salt and ground black pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 (16 ounce) package frozen tater tots

Preheat oven to 350 degrees
Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper.
Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9×13-inch baking dish.
Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.
Bake until tater tots are golden brown and hot, 30 to 45 minutes.

Friday: Skillet Sausage & Veggies

9 oz Sausage
2 (1 cup) red potatoes, small
1 large head Broccoli
1/2 tsp Garlic powder
3/4 lb Green beans
1 tbsp Oregano, dried
1 tbsp Parsley, dried
1 tsp Paprika
1/4 tsp Pepper
1/4 tsp Red pepper flakes
1/4 tsp Salt
Oils & Vinegars
6 tbsp Olive oil
2 Large or 6-7 mini (1 and 1/2 cups) sweet bell peppers

Preheat the oven to 400 degrees.
Line a large sheet pan with foil or parchment paper.
Prep the veggies:
Chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Grocery List:

red potatoes, small
1 large head Broccoli
Baby Carrots
3/4 lb Green beans
1 Celery bunch
2 Large or 6-7 mini (1 and 1/2 cups) sweet bell peppers
Fresh parsley
Garlic Cloves
1 med. Onion

1 pound ground beef
1 (4 pound) boneless pork shoulder roast
Left over turkey, enough for 2 meals.

Canned Goods:
1 (10.75 ounce) can condensed cream of mushroom soup
Chicken Broth
Cranberry Sauce

Oregano, dried
Dried Parsley
Red pepper flakes
Salt & Pepper
Oils & Vinegars
Olive oil
Garlic powder
Ground cumin
Ground coriander
Ground cinnamon
Dried Thyme
Egg noodles

2 cups shredded Cheddar cheese
Provolone cheese

Tater Tots

Happy Cooking!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s