The candy is nearly gone and everyone wants real dinner again. This week is built around low effort. One pot chicken and rice to start, sausage and potatoes out of the Instant Pot in twenty minutes, a penne arrabbiata that takes about the same, a beef stew that looks after itself in the oven, and a tray of ham and cheese sliders for Friday.
For the bonus recipe, pecan pie bars. A shortbread base under a thick pecan pie filling, baked in a pan and cut into twelve squares. All of the pie without rolling any pastry.
Helpful Tips for This Week
- Rinse the rice for the chicken and rice until the water runs clear, then let the pan rest ten minutes off the heat before you lift the lid. That rest is what keeps the grains separate.
- Cut the potatoes for the sausage and potatoes no bigger than half an inch. Bigger chunks will still be firm when the pressure drops.
- The penne arrabbiata is twenty minutes and almost entirely cupboard, so save Wednesday for whichever night of the week gets away from you.
- Half a teaspoon of red pepper flakes keeps the arrabbiata mild. Add more if your house likes heat, because the name means angry and it is supposed to bite.
- Tear the basil in at the end rather than cooking it. Heat turns it black and flat.
- Start the oven beef stew as soon as you get in. It is two hours but almost all of it is the oven doing the work, so it is a good night to be doing something else.
- Assemble the sliders in the morning and keep the dish covered in the fridge. Pour the butter mixture over just before they go in the oven or the rolls go soggy.
- Let the pecan pie bars cool completely in the pan before you cut them. Warm filling will not hold a clean edge.
1
Monday — One Pot Chicken and Rice
Seasoned chicken, rice and mixed vegetables cooked together in one pan and finished with Parmesan and parsley. Six servings, one pot to wash, and a gentle start to the week.
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2
Tuesday — Instant Pot Sausage and Potatoes
Sliced sausage, potatoes, green beans and mushrooms pressure cooked with fajita seasoning and butter. Twenty minutes from start to plate on the busiest night.
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3
Wednesday — Penne Arrabbiata
Penne in a quick tomato sauce sharpened with red pepper flakes, finished with Parmesan and torn basil. Twenty minutes, vegetarian, and nearly all of it comes from the cupboard.
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4
Thursday — Oven Beef Stew
Beef, carrots, celery and peas braised low in the oven for two hours with tomato and cumin. You do ten minutes of work and the oven does the rest.
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5
Friday — Ham and Cheese Sliders
Hawaiian rolls layered with deli ham and swiss, brushed with a honey Dijon butter and baked until the tops go glossy. Twelve sliders, and they disappear.
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6
Bonus — Pecan Pie Bars
A shortbread base under a thick pecan pie filling, cut into twelve squares. All the pie without rolling any pastry, and good practice for the end of the month.
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Easy Serving Ideas
Monday and Tuesday are complete dinners as written. The arrabbiata takes a green salad and extra Parmesan on top. Serve the beef stew with crusty bread or over mashed potatoes. Put out a big salad or a bowl of soup with the sliders so Friday is not only bread and cheese.
Shopping List
This shopping list includes everything you need to make all five dinners, plus the bonus dessert in this week’s plan. It is sorted by aisle so you can work through it in one pass.
Produce
- 1 medium yellow onion
- 1 red onion
- 1 small sweet onion
- 1 bulb garlic, you need 6 cloves
- 5 medium potatoes
- 1 pound fresh green beans
- 8 ounces cremini mushrooms
- 4 carrots
- 1 bunch celery, you need 1 cup chopped
- 1 small package fresh basil, you need 5 leaves
- 1 bunch fresh parsley
Meat
- 1 ½ pounds boneless skinless chicken breasts
- 4 sausages, kielbasa, turkey, chicken or veggie
- 2 pounds beef stew meat
- ¾ pound thinly sliced deli ham
Dairy and Eggs
- 1 stick unsalted butter
- 3 sticks salted butter, you need 2 ½, for the pecan bars
- 1 wedge Parmesan, you need about ½ cup grated, plus extra for serving
- ¾ pound thinly sliced swiss cheese
- 1 dozen large eggs, you need 3
Canned and Jarred
- 1 (32-ounce) carton chicken stock, you need 2 cups
- 1 small carton low sodium vegetable stock, you need ½ cup
- 1 (14-ounce) can whole peeled tomatoes
- 1 (14-ounce) can tomato sauce or diced tomatoes
- 1 small tin tomato paste, you need 1 tablespoon
- 1 bottle light corn syrup, you need 1 cup, or use honey
- Dijon mustard, you need 1 tablespoon
- Honey, you need 2 teaspoons
- Worcestershire sauce, you need 1 teaspoon
Frozen
- 1 small bag frozen mixed vegetables, you need 1 ½ cups
- 1 small bag frozen peas, you need 1 ½ cups
Bread, Pasta and Dry Goods
- Basmati rice or long grain rice, you need 1 ½ cups
- 8 ounces penne
- 1 (12-pack) sweet Hawaiian rolls
- 2 cups pecans, roughly chopped
Baking Aisle
- All-purpose flour, you need 2 cups, or gluten free flour
- Granulated sugar, you need about ⅓ cup plus 1 teaspoon
- Light brown sugar, you need ¾ cup packed
- Pure vanilla extract, you need 1 tablespoon
- Parchment paper
Oils, Condiments and Spices
- Extra virgin olive oil, you need about 4 tablespoons
- Red pepper flakes
- Smoked paprika
- Paprika
- Italian seasoning
- Fajita seasoning
- Garlic powder
- Ground cumin
- Poppy seeds
- Dried minced onion
- Bay leaves, you need 1
- Kosher salt
- Ground black pepper
Supplies
- Large deep skillet or sauté pan with a lid, for the chicken and rice
- Instant Pot or pressure cooker
- Large pot for the pasta
- Dutch oven or a covered casserole dish, for the stew
- 9×13-inch baking dish, for the sliders
- 9×13-inch baking pan, for the pecan bars
- Parchment paper
- Box grater
- Tongs
- Pastry brush
- Wire cooling rack
Optional Serving Ideas
- A green salad and extra Parmesan with the penne arrabbiata
- Crusty bread or mashed potatoes with the beef stew
- A big salad or a bowl of soup alongside the sliders
Made something from this week’s plan? Leave a 5-star rating and a quick comment on the recipe. It helps other readers decide what to cook next, and it means a lot to me. Thank you for your support!
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