Week 4 Meal Plan — Meals Made Easy

Weekly Menu

1. Meatloaf with Mashed Potatoes, Green Beans & Dinner Rolls
2. Bang Bang Chicken Sliders
3. Chicken Broccoli Creamy Orzo
4. Rotisserie Chicken with Parmesan Brussels Sprouts & Scalloped Potatoes
5. Enchilada Skillet

Complete Grocery List

Produce

• 1 sweet onion
• ½ cup finely chopped onion
• 1 red bell pepper
• 1 medium zucchini
• 12 cloves garlic
• 2¼ cups diced broccoli
• 16 oz Brussels sprouts
• 5.5 lbs Yukon Gold potatoes
• 1½ lbs green beans
• Optional: avocado, fresh herbs, sour cream (for garnishes)

Meat

• 3 lbs ground beef
• 3½ lbs boneless, skinless chicken breasts
• 1 whole chicken (approx. 4-5 lbs)

Dairy

• 4 cups grated Cheddar
• 1½ cups Mexican blend cheese
• 2 large eggs
• 9 Tbsp butter
• 1 cup grated Parmesan cheese
• 12 slices mozzarella cheese
• 1½ cups buttermilk
• 3 cups whole milk
• 3½ cups heavy cream

Pantry

• 1 sleeve saltines
• ½ cup tomato sauce
• 2 Tbsp ketchup
• ½ cup mayo or Greek yogurt
• ¼ cup sweet chili sauce
• 2 Tbsp sriracha sauce
• 1 Tbsp honey
• 2 tsp active dry yeast
• 1 tsp Worcestershire sauce
• 6½ tsp salt
• 3½ tsp black pepper
• ½ tsp baking powder
• 3 tsp garlic powder
• 3 tsp onion powder
• 4 tsp paprika
• 4½ cups all-purpose flour
• 1 cup panko breadcrumbs
• 2 cups chicken broth
• 2 cups red enchilada sauce (15-16 oz)
• 1 (15 oz) can black beans
• 1 cup frozen corn
• 8 (6-inch) corn tortillas
• ¼ cup granulated sugar
• 12 slider buns, mini
• 2 Tbsp Italian seasoning
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 5 Tbsp avocado oil