All Plans | Disheroo

Here's What's Cooking on Disheroo's Meal Plans


This Week on the Standard Plan

Total: 20 min Prep: 10 min Cook: 10 min
Price: $8.37 Servings: 4 Tags: Seafood, 30Min
4 (4-5oz) tilapia fillets (thawed if frozen)

Juice and zest of 1 lime

1 Tbsp olive oil

1½ Tbsp honey

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

½ c flour (I tried both white flour and whole wheat pastry flour with good results)

¼ tsp salt

¼ tsp pepper

1-2 Tbsp olive oil

1-2 pkg wild rice

1 pkg frozen broccoli

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don't disturb the fish much while letting it cook). Serve with lime wedges or peach salsa. Cook rice and broccoli according to package directions.
Meal Submitted By: jen
Sources: Source
Total: 35 min Prep: 25 min Cook: 10 min
Price: $16.02 Servings: 6 Tags: Pasta, Chicken, 30Min
2-4 chicken breasts, cooked and cubed

1 pound bow tie pasta (farfalle)

1/2 pint cherry tomatoes, halved

1 cup crumbled feta cheese

1 jar Classico pesto

Kosher salt and freshly ground black pepper

Olive oil, as needed

garlic bread

hearts of romaine

caeser dressing


shredded Parmesan cheese

If you have to cook your chicken breasts, start that now. Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. Dump the pasta into a large serving bowl. Stir in the pesto (stir the pesto carefully in the jar to mix the oil into the pesto well) until the pasta is coated. Toss in the chicken, cherry tomatoes, and the crumbled feta. Chop the lettuce and add in croutons, dressing, and parmesan to taste. You can make the salad up to about 1 hour before you serve it. Bake the bread according to the package directions.
Meal Submitted By: jen
Sources: Source
Total: 30 min Prep: 5 min Cook: 25 min
Price: $4.75 Servings: 4 Tags: Pork, 30Min
14 oz. smoked sausage, sliced

2 lb. russet potatoes, cleaned & sliced

1/2 medium onion, sliced or diced

1 Tablespoon olive oil or bacon fat

1 1/2 teaspoons sage

1 clove garlic, minced

dash cayenne or hot sauce (opt)

*In a large skillet heat olive oil over medium high heat, add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage
Meal Submitted By: jen
Sources: Source
Total: 7 hrs 10 min Prep: 10 min Cook: 7 hrs
Price: $13.04 Servings: 8 Tags: Chicken, Crockpot
1/3 c Franks Red Hot Buffalo Sauce

2 T Hidden Valley Ranch Dressing Mix

5 chicken breasts, about 2 1/2-3 pounds (frozen is fine)

2 T butter

8 ranch type rolls

8 slices cheddar cheese

Blue Cheese or Ranch Dressing

Shredded Lettuce or chopped celery

1. Grab a jar of Franks Red Hot Wing Sauce and some Hidden Valley Ranch Mix. 2. Pour the hot sauce into a sauce pan and add 2 tablespoons of the powdered Ranch Mix. Give it a nice stir so the ingredients become well combined. Heat it on the stove until its bubbly. 3. Spray a 3-4 quart crock pot (or larger) with cooking spray and place 5 chicken breasts into it (I used frozen). Pour the hot sauce mixture over the top of the chicken. Isnt that a gorgeous color of orange! 4. Cover the crock pot and cook on low for 7 hours, or on high for 4 hours. 5. Shred the chicken with two forks and add 2 tablespoons of butter. Give it a nice stir to combine. 6. Slice some nice crusty ranch style rolls and place some chicken on top. Add a slice or two of cheddar cheese. Yum. Dont leave the cheese off, its so great! Spread a bit of Blue Cheese or Ranch Dressing onto the sandwich and top it off with a little bit of shredded lettuce. You could even add some chopped celery if you are looking for more of a crunch.
Meal Submitted By: jen
Sources: Source

This Week on the 30Min Plan

Total: 35 min Prep: 5 min Cook: 30 min
Price: $13.10 Servings: 4 Tags: Pasta, Chicken, 30Min
1lb boneless skinless chicken thighs, about 8 (or chicken breasts pounded thin then cut in half)

salt & pepper

1/3 cup pesto

1 jar marinara sauce

8 oz fresh mozzarella cheese, sliced

1 lb penne pasta

1 bag salad

Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 88″ or 912″ baking dish. Add pesto then use hands to evenly coat. Spoon 1 cup marinara sauce over top of thighs followed by mozzarella cheese then cover tightly with foil and bake for 20 minutes. Remove foil then bake for 10 more minutes, or until chicken is cooked through and cheese is golden brown and bubbly. Cook pasta according to package directions. Prepare salad.
Meal Submitted By: jen
Sources: Source
Total: 30 min Prep: 10 min Cook: 20 min
Price: $6.68 Servings: 4 Tags: Beef, 30Min
1 lb ground beef (or turkey, venison, etc)

1 small head of cabbage, chopped

2 onions, thinly sliced

2 carrots, grated

Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc- I use at least a teaspoon of each

Brown beef in a large skillet or wok, adding spices to taste as you go. When beef is almost completely browned, add sliced onions and grated carrots. When onions/carrots are starting to soften, add the cabbage and spice well. Cook about 10 more minutes, stirring often until cabbage starts to soften. Can be topped with salsa or sour cream if desired.
Meal Submitted By: jen
Sources: Source
Total: 25 min Prep: 15 min Cook: 10 min
Price: $11.10 Servings: 4 Tags: Chicken, Kid-Friendly, 30Min
10 flour tortillas, burrito sized

12 oz shredded Mexican blend cheese

3 c cooked chopped chicken or grilled chicken

1 can refried beans

Sour cream


avocado, optional

Smear refried beans, then sprinkle cheese, then chicken, then some more cheese (the melted cheese will act as glue) evenly on 5 tortillas; top with remaining 5 tortillas. Microwave quesadillas about 30 seconds or until cheese starts to melt OR cook in a non-stick skillet until tortillas are crispy and cheese is melted. Cut each into I quarters and serve with dip made by mixing equal parts sour cream and salsa and mashed avocado (optional).
Meal Submitted By: jen
Sources: eMeals
Total: 30 min Prep: 15 min Cook: 15 min
Price: $9.00 Servings: 6 Tags: Beef, Sandwich, 30Min
1 pound 85 percent lean ground beef

4 small sourdough rolls or ciabatta, sliced

2 T Worcestershire sauce

2 t garlic salt

freshly ground black pepper

8 T butter, divided

8 slices medium Cheddar cheese

hearts of romaine




Preheat oven to broil and place baking rack in middle of oven. Prepare a baking sheet with foil. Divide ground beef into 8 equal portions. Place rolls face up on baking sheet and form a patty of hamburger on each roll. Score the top of the burger patty, criss-crossing twice. Drizzle Worcestershire sauce on each patty then season each with garlic salt and pepper. Top each patty with a tablespoon pat of butter. Place in the oven and broil for 10 minutes for medium rare. Add a slice of cheese to each burger and cook for 2 minutes more. Remove from oven and serve immediately with salad.
Meal Submitted By: jen
Sources: Source

This Week on the Beginner Plan

Total: 35 min Prep: 30 min Cook: 5 min
Price: $12.54 Servings: 4 Tags: Seafood, 30Min
2/3 cup sour cream

2 tablespoon lime juice

1 teaspoon chipotle chili powder

Kosher salt to taste

1 lb shrimp (I used peeled, de-veined shrimp)

3/4 teaspoon chipotle chili powder

2 teaspoon kosher salt

4 teaspoons vegetable oil

12 flour tortillas

finely shredded cabbage



pico de gaillo

For the Chipotle Lime Creama: In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use. For the Shrimp: Rub the shrimp with the spice mixture and let marinate for 30 minutes. Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama. NOTE: You can omit the Chipotle Lime Creama and just use sour cream or ranch dressing.
Meal Submitted By: jen
Sources: Source
Total: 30 min Prep: 20 min Cook: 10 min
Price: $11.35 Servings: 4 Tags: Salad, Chicken, 30Min
2 teaspoons olive oil

8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made t

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

2 cups grapes, halved

1 cup fresh blueberries

3 cups curly lettuce, chopped

½ cup feta cheese

½ cup almonds, chopped or crushed

3 tablespoons almond butter

1 tablespoon olive oil

2 tablespoons freshly squeezed orange juice

3 tablespoons water

1 tablespoon stoneground mustard

½ tablespoon raw honey

¼ teaspoon salt, more to taste

½ teaspoon garlic

Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill. For the dressing, puree all the dressing ingredients (almond butter to garlic) in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
Meal Submitted By: jen
Sources: Source
Total: 8 hrs 30 min Prep: 30 min Cook: 8 hrs
Price: $0.00 Servings: 8 Tags: Beef, Kid-Friendly, Crockpot
3 lb chuck roast

2 tbsp olive oil

salt & pepper to taste

1 packet ranch dressing mix

1 packet Au Jus mix

½ cup salted butter 1 stick

8 Pepperoncini peppers

Yukon gold potatoes


1 stick butter

salt and pepper

1-3 cans of green beans

POT ROAST: Heat up a large non-stick pan on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast. Season both sides with a little bit of pepper and one side with salt. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and Au Jus over pot roast. Top with a stick of butter then place peppers on and around roast. Cover and cook on low for 8 hours. Take two forks and start shredding the meat. Discard any big fatty pieces. Serve over mashed potatoes or rice. MASHED POTATOES: Give each of the potatoes a quick scrub OR peel them. I never peel them because I don't mind the skins and I am lazy. If you need them to cook faster, quarter them. You CAN just put them in your pot whole, but they'll take longer. Cover the potatoes with water and add 1 t of kosher salt (or regular table salt). Cover the pot to bring it to a boil faster. Once boiling, the potatoes will take 15-30 to cook (depending on their size and if you cut them up). Test carefully with a fork or knive for doneness-they should be tender all the way through. Once done, carefully drain (use the lid--careful, it will be heavy and hot!). To mash, use either a masher or a mixer. I like to bury the stick of butter under some potatoes with the lid on for 2-5 minutes to melt it before mashing. Add the milk 1/4-1/2 cup at a time so you don't accidentally make them too runny. Salt and pepper to taste! Cook green beans or other vegetables according to packaged directions. Notes Don’t be scared about the stick of butter. this roast makes its own amazing gravy, so serve it over my favorite mashed potatoes. With just a few simple ingredients, you will find it to be so easy and mouthwatering and the best pot roast ever!
Meal Submitted By: jen
Sources: Source