Every Friday before 10:00 am EST, receive your meal plan for the week.  DinnerPlanner is very organized and easy to use. Now you can look forward to a new dinner menu weekly.  By printing our free grocery store coupons, you will definitely make up the low subscription cost quickly. 

Try the  sample dinner menu below and see how easy it is to use.  6 free kid friendly recipes included with every subscription.

We will email you a weekly dinner menu, recipes and shopping list for the entire week.  
We include easy-to-follow recipes and a color-coded printable shopping list. We even review our meals weekly for you so you know what to expect.  

~ Well Balanced Weekly Menu ~- 

DAY 1:    
Pork Chops and Creamy Potatoes 
Fresh Green Beans
  
DAY 2:     
Awesome Oven Fried Chicken
Creamy bow tie pasta & peas

DAY 3:      
Easy Fajitas with Mexican Onions
Fruit Salad

DAY 4:  
Easy Chicken with Broccoli and Sundried Tomatoes  

DAY 5:  
Quick & Easy Delicious  Beef Stroganoff
egg noodles
French style green beans

DESSERT: 
Easy As Pie 

DINNER RECIPES

  PORK CHOPS AND CREAMY POTATOES 

1 Tbsp. oil 
4-6 boneless pork chops 
1 (10.75 oz.) can condensed cream of celery soup 
1/2 c. milk 
1/2 c. sour cream 
salt and pepper to taste 
1 (20 oz.) pkg. frozen hash brown potatoes*, thawed
1 1/2 c. sharp cheddar cheese, grated and divided
1 (2.8 oz.) can French-fried onions, divided

Preheat oven to 350 degrees.  Heat oil in a large, nonstick skillet over medium-high heat. Add pork chops and cook about 5 minutes per side. Remove from skillet and drain on paper towels. 

In a large bowl, mix together soup, milk, sour cream, salt, and pepper to taste. Stir in potatoes, 3/4 cup cheese and 1/3 can of onions. Mix together and spread mixture in the bottom of a 9x13x2 inch baking dish or pan, which has been lightly sprayed with nonstick cooking spray. Arrange pork chops over potato mixture. 

Cover dish and bake for about 40 minutes. Remove cover, and top with remaining cheese and onions, and bake uncovered for and additional 5 minutes.

*If you can't find the 20 oz. bag of hash browns, use a 2 lb. bag, and leave about 1/3 in the bag. 


This meal is rated a two scrubbie clean-up.

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  AWESOME OVEN FRIED CHICKEN

1 1/2 lbs. boneless chicken breasts
1/2 cup milk

COATING MIXTURE
1/4 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon sage
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano

3-4 tablespoons butter 
1 tablespoon parsley to sprinkle over chicken

Preheat oven to 375.

Pound chicken breasts to flatten or cut horizontal if breasts are too thick.  Soak chicken in milk while mixing the the herbs and flour. Mix the flour and herbs in a large plastic resealable bag and shake well to blend. Shake excess milk from chicken and place in resealable bag one piece at a time.  Shake bag until chicken is well coated. Place chicken in a casserole dish and dot each piece of chicken with pats of butter and sprinkle with parsley. Bake uncovered for 20 - 25 minutes. 

CREAMY BOW TIE PASTA WITH PEAS

1/2 (12 oz.) box bow tie pasta
2 cups of frozen peas
1 (8 oz.) container of Kraft chive & onion cream cheese spread
1/4 cup milk

Prepare pasta according to directions. Add peas about 3 minutes before pasta is finished. Drain pasta & peas and put back into the pan. Add cream cheese and milk. Slowly stir to combine. Can top each with parmesan cheese. 

 This meal is rated a one scrubbie clean-up.

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 EASY FAJITAS WITH MEXICAN ONIONS* allow marinade time

1 1/2 lb. top round steak, sliced into 1/2 pieces.
2 limes
4 cloves garlic, crushed and divided
4 Tbsp. olive oil, divided
1/2 Tbsp. honey
2 large onions, sliced
1 tsp. dried thyme
1 tsp. dried cilantro 

1 package 8" flour tortillas
2 cups colby & Monterey jack cheese, shredded
2 tomatoes, diced
8 oz. sour cream

Slice meat on the diagonal into 1/2" strips. Squeeze the juice of two limes into a large bowl. Add 2 minced cloves of garlic, 2 Tbsp. of olive oil, and 1/2 Tbsp. honey. Stir to blend. Add meat to bowl and marinate for up to one hour. Slice onions into thin slices. Add the remaining 2 Tbsp. olive oil to a large, nonstick skillet and sauté onions for 20 minutes, stirring often. Add meat mixture to large skillet and start cooking meat at the same time as onions by sautéing on medium heat and stirring occasionally. After 20 minutes, add garlic, thyme and cilantro to the onions. Cook an additional 2 minutes. Assemble meat & onions on 1 flour tortilla. Add cheese & tomatoes and sour cream. 

* Allow marinade time of at least one hour. 

FRUIT SALAD 
pint fresh strawberries, sliced
1/2 pound seedless green grapes, washed and halved
2 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. 

This meal is rated a two scrubbie clean-up.   

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EASY CHICKEN WITH BROCCOLI AND SUN-DRIED TOMATOES

pinch of salt
1 bunch fresh broccoli, use crowns only
1 lb. box linguini (use 1/2)
1 1/4 lb. boneless chicken breasts, cut into cubes
1 Tbsp. olive oil
1 Tbsp. butter
3 cloves garlic, minced
1 (12 oz.) can fat-free evaporated milk
1 cup half and half
7 minced sun-dried tomatoes
2 tsp. corn starch
2/3 cup grated parmesan cheese

Bring water to a boil in a larger size pot. Add salt, broccoli, and 1/2 lb. linguini, stirring occasionally. Sauté chicken pieces in butter and olive oil for about 7 minutes. Salt and pepper chicken to taste. Add garlic and sauté another minute. Add milk, half and half, and sundried tomatoes and stir to blend. Bring to a light boil and sprinkle the corn starch over top. Stir to blend. Add cheese and simmer for about 2-3 minutes.

Drain broccoli and linguini and put back in the pan. Pour chicken mixture over the noodles and mix with a large spoon.  Serve immediately.

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QUICK & EASY SAVORY BEEF STROGANOFF 

1 1/4 lb. ground beef
8 oz. fresh sliced mushrooms
1 medium onion, chopped
2 teaspoons minced garlic
1 tablespoon Worcestershire
salt & pepper
1/8 teaspoon dried thyme
2 1/2 cups beef broth
1 1/2 tablespoons tomato paste
1 cup sour cream
3 tablespoons butter
3 tablespoons four

In a small cup, using a fork, mix butter and flour to form a creamy paste.  (This forms a special roux that will thicken the stroganoff perfectly.  Can slightly soften butter in microwave first.)

In a large skillet, brown ground beef, mushrooms, onions, and garlic until beef is browned and mushrooms are tender. While beef is browning, sprinkle the Worcestershire over meat.   Add beef broth and stir to combine. Add  1 1/2 tablespoons of tomato paste, stir to combine. Add salt & pepper to taste.  Bring to a slow boil and slowly stir in flour & butter roux, stirring to combine. Turn down heat and let simmer for about 3 - 4 minutes. Add sour cream and stir.  Cook for an additional minute or until heated through. 

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EASY AS PIE 

1 extra large graham cracker crust
1- 8 oz. container whipped topping
2- 8 oz. containers raspberry yogurt
1 box sugar-free raspberry gelatin
1/4 c. boiling water

Boil 1/4 cup of water in the microwave and mix with the gelatin in a small bowl.
It will be very thick, and still gritty. In a large bowl, add the gelatin to the yogurt, and mix
well. Add the whipped topping to this, and stir all together until well blended.
Pour into the graham cracker crust, and place in the refrigerator for at least 2 hours. The 
longer the better. Remove from refrigerator and serve immediately. Refrigerate any leftovers. This recipe can also be made with any flavors. Just make sure you are choosing gelatins and 
yogurts that will mesh!

SHOPPING LIST

MEAT/FISH/SEAFOOD:
4-6 boneless pork chops 
     2-3/4 lbs. boneless chicken breast 
1-1/2 lbs. top round steak
1-1/2 lb. ground beef  

DAIRY:
2 cup bag shredded cheddar cheese
  1 (20 oz). sour cream
1 package shredded Colby & Monterey jack cheese
1 package 8" flour tortillas
1 (8 oz). container strawberry yogurt
1 (8 oz.) container of Kraft chive & onion cream cheese spread
  grated parmesan cheese (2/3 cup)
1 cup half and half
2 - 8 oz. containers blended raspberry yogurt

RICE/NOODLES: 
1 lb. box bow tie pasta (use 1/2)
1 lb. box linguini (use 1/2)
1 bag medium egg noodles

FROZEN VEGETABLES: 
1 (20 oz.) bag hash brown potatoes
1 bag/box frozen peas 
1 bag frozen French style green beans

FRESH FRUIT/VEGETABLES:
1 lb. green beans
2 limes
2 large white onions
2 tomatoes
bulb of fresh garlic
1 pint fresh strawberries
1/2 pound seedless green grapes
2 bananas  
1 bunch fresh broccoli, use crowns only
fresh garlic
1 small package sundried tomatoes
8 oz. fresh mushrooms

CANNED GOODS:
2.8 oz. can French-fried onions
1 (12 oz.) can fat-free evaporated milk
1 (6 oz.) can tomato paste 
2 cans beef broth (need 2 1/2 cups)

SOUPS/SAUCES: 
1 can cream of celery soup    

MISCELLANEOUS:   
1 extra-large graham cracker crust
8 oz. container whipped topping
2-8 oz. containers blended raspberry yogurt
  box sugar-free raspberry jello

THINGS YOU NEED, BUT MAY ALREADY HAVE