Menu Plan Monday: Week 4 is Delicious!

My daughter’s last high school musical, Cinderella, was a huge success! We loved every exhausting minute of it. There were many tears after it was done. That would be me, not her- lol! So now it’s back to real life. This week’s dinners will be easy and delicious -I’ve got prom and supper club to think about!

Meal Plan Monday 4: Easy and Delicious


Meal Plan Monday 5-Easy and Delicious


Meatless Monday: Skinny Lasagna Rolls

I just love it when someone makes a traditional favorite “skinny.” My son is not a big spinach fan but he loves this recipe. This easy pasta dish comes from Skinny Ms.

Courtesy of Skinny Ms.
Courtesy of Skinny Ms.



  • 10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
  • 1 (24 ounce) jar marinara sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 6 cups baby spinach, loosely packed and chopped well
  • 1 cup low-fat ricotta cheese
  • 1 1/2 cups part-skim, shredded mozzarella
  • 1/2 cup low-fat cottage cheese (small curd)
  • 1 egg white
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese



Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13″ x 9″ x 2″ casserole dish.

In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.

In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.

On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesan.

Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.

Taco Tuesday: Mexican Chicken

This is a fast favorite in our house.



  • 1 pound boneless chicken breasts
  • 1 teaspoon taco seasoning
  • Salt, to taste
  • 1/2 cup enchilada sauce
  • 4 ounces cheddar cheese, shredded
  • 3 green onions, chopped



Sprinkle the chicken on both sides with taco seasoning; grill or sauté. I use my homemade taco seasoning shown in Menu Plan Monday Week 3 because it’s so much healthier!

Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste.

Add the enchilada sauce and toss to coat the chicken.

Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly.

Scatter the green onions over the top.


Wednesday: Lemon Butter Shrimp

I try most weeks to serve some sort of fish. I definitely will be on the lookout for more recipes for whitefish. My kids prefer shrimp and this is a quick one to prepare from Wiki How.



  • 1 1/2 lb. medium shrimp
  • 1 stick butter
  • 1 lemon, sliced thinly
  • 1 package dry Italian seasoning mix



Preheat your oven to 350 °F. Wiki How says to line a large baking sheet with aluminum foil but I use a glass Pyrex casserole dish.

Rinse the shrimp under cool running water and drain in a colander.

Cut the butter into sections and place in the glass dish.  Melt in the oven.

Arrange the lemon slices on top of the butter.

Arrange the shrimp on top of the lemon slices.

Sprinkle the Italian Seasoning over the shrimp.

Bake for 8 minutes then turn the shrimp over with tongs.

Season the shrimp with salt and pepper to taste.

Bake for another 7 to 8 minutes. Serve with rice if desired.


Thursday: Crock Pot London Broil

My son has his track meets on Thursday. I’m out of the house from 3 pm to 7 pm so a crock pot meal is perfect. This one from Val’s Kitchen is very easy and makes a lot-which is great for a hungry, growing teenage boy with a hollow leg!


From Val's Kitchen
From Val’s Kitchen



  • 1 London Broil, about 2 1/2 lbs.
  • 8 medium to large potatoes
  • 2 packages Italian Dressing Mix
  • 2 packages Ranch Dressing Mix
  • 2 packages Brown Gravy Mix
  • 1 cup cold water



First peel the potatoes and cut into cubes. They cook faster this way.

Cut the London Broil into chunks and lay it on the bottom of the crock pot. You can also lay it flat uncut, in the crock pot if you prefer it that way.

Lay the potatoes over the meat.

Pour the contents of all six packets into one bowl and mix with water.

Pour the liquid over the beef and potatoes.

Cook on high for about 5 hours or low for 8 hours.


And now for your grocery list!  Always check to see what you’ve got on hand first; you’ll spend less at the grocery store.

Need a grocery printable? I’ve got a pre-filled out one or a blank one-to make life easier for you. And they’re FREE printables!

FREE printable grocery list!FREE printable grocery list!




  • 6 cups baby spinach
  • 2 cloves garlic
  • 1 lemon
  • 3 green onions
  • 8 medium to large potatoes


  • 1 pound boneless chicken breasts
  • 1 London Broil, about 2 1/2 lbs.
  • 1 1/2 lb. medium shrimp


  •  Enchilada sauce
  • 1 (24 ounce) jar marinara sauce


  • 2 packages Brown Gravy mix
  • 3 packages dry Italian Seasoning mix
  • Oregano
  • 2 packages Ranch Dressing mix
  • Salt and pepper
  • Taco seasoning packet or
    • 1/4 cup chili powder
    • 3 tablespoons ground cumin
    • 1 tablespoon each paprika, crushed red pepper, and salt
    • 1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper


  • 1 stick butter
  • 4 ounces shredded cheddar cheese
  • 1/2 cup low-fat cottage cheese (small curd)
  • 1 egg white
  • 1 1/2 cups part-skim, shredded mozzarella
  • 1/4 cup grated Parmesan cheese
  • 1 cup low-fat ricotta cheese


  • Olive oil
  • 10 whole wheat lasagna noodles

I am so excited that this blog post marks one month of pre-planned meals for you. I sincerely hope this has made your life easier and that you have found some time to relax, read, garden, practice yoga-or whatever it is that you love to do!

Happy (easy) cooking!


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2 Responses

  1. Jennie

    Used the skinny lasagna rolls and Mexican chicken in my menu this week. Both were simple to make and the family loved each meal. Thank you Daria!

    • Daria Harvey

      I am so glad your family enjoyed them! Thank you for taking the time to let me know 🙂

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