All Plans | Disheroo

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


This Week on the Standard Plan

Total: 55 min Prep: 15 min Cook: 40 min
Price: $11.40 Servings: 6 Tags: Beef, Kid-Friendly
1 1/2-2 lb ground chuck

1 pkg onion soup mix

3/4+ cup shredded cheddar cheese

1 pkg hamburger buns

mayo, mustard, ketchup as desired

4-5 potatoes, diced

1/4 c olive oil

1 t garlic salt

1/2 t pepper

Potatoes: Preheat oven to 450. Toss potatoes in zip bag with olive oil, garlic salt and pepper. Place on baking sheet and bake 40 minutes. Burgers: Combine dry soup, ground chuck and 1/4 c water in a large bowl; shape into 8-12 thin patties. Place 2 T cheese in center of 4-6 patties. Top with remaining patties; pinch edges to seal. Broil until done. Top with extra cheese to melt, if desired. Serve on buns with desired condiments.
Meal Submitted By: jen
Sources: eMeals
Total: 40 min Prep: 20 min Cook: 20 min
Price: $6.09 Servings: 4 Tags: Pork, Kid-Friendly
1 1/2 cup flour

1 1/2 tsp baking powder

1 tsp garlic powder

1 1/2 cup whole milk

2 egg, lightly beaten

8 oz mozzarella cheese, shredded (about 2 cups)

4 oz mini turkey pepperoni, (about 1 cup)

8 oz low-fat sausage, cooked and crumbled

1 cup pizza sauce

hearts of romaine

grated parmesan


caeser dressing

Pre-heat the oven to 375. Grease 2 24-cup mini-muffin pans (you can also use normal 12-cup muffin pans). In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Prepare the salad by chopping the lettuce and mixing with the parmesan, croutons, and dressing. Serve the puffs with the pizza sauce for dipping.
Meal Submitted By: jen
Sources: Source
Total: 50 min Prep: 10 min Cook: 40 min
Price: $11.95 Servings: 6 Tags: Pasta
1/2 tablespoon of cooking oil

1-1/2 cups of chopped onion

1/2 cup of chopped bell pepper

1 or 2 jalapenos, chopped

1 pound of ground turkey

1 pound of raw breakfast sausage

1 tablespoon of minced garlic

2-1/2 tablespoons of chili powder, or to taste

1/2 teaspoon of cumin

1/4 teaspoon of dried oregano

Kosher salt and black pepper, to taste

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can of tomato sauce

1 (7 ounce) can green chilies

2 cups of water

1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed

1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)

1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish

Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chi

1 pkg frozen green beans or broccoli

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings. Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. Prepare vegetables according to package directions. Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also subs***ute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also subs***ute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.
Meal Submitted By: jen
Sources: Source
Price: $10.49 Servings: 6 Tags: Salad, 30Min
Large head of romaine

15 oz. can black beans, rinsed and drained

1 large orange bell pepper

1 pint cherry tomatoes

1 can corn

5 green onions

Optional: avocado

1 cup loosely packed cilantro, stems removed and roughly chopped

1/2 avocado

2 Tbsp. fresh lime juice (about 1/2 lime), more to taste

1-2 garlic cloves

1/4 cup olive oil

1 1/2 tsp. white wine vinegar

1/8 tsp. salt

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.
Meal Submitted By: jen
Sources: Source

This Week on the 30Min Plan

Total: 35 min Prep: 10 min Cook: 25 min
Price: $8.76 Servings: 4 Tags: Kid-Friendly, 30Min
2 pouches (7.5 oz each) Bisquick Complete buttermilk biscuit mix

1 cup water

1 jar (14 oz) pizza sauce

1 package (8 oz) sliced pepperoni

2 cups shredded mozzarella cheese (8 oz)

1 bag salad

Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish). Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Meal Submitted By: jen
Sources: Pinterest
Total: 30 min Prep: 5 min Cook: 25 min
Price: $8.51 Servings: 4 Tags: Pasta, Chicken, 30Min
1/2 stick of butter

1 fresh lemon, squeezed

3/4 tsp. salt

1/2 tsp. oregano

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. pepper

2 lb. chicken breast

Cooked linguini

1 bag caeser salad

garlic bread

Melt butter in small saucepan with the lemon juice and spices. Pour over chicken breast in a greased 9X13 pan. Bake in oven at 350 degrees for 25-30 minutes, until chicken is done, or brown under broiler if desired. Serve over noodles or linguini. To cook pasta, bring a pot of water to boil, and boil pasta according to package directions, minus 1-2 minutes to prevent mushiness. You can also serve with grated cheese. Prepare salad and bread according to package directions.
Meal Submitted By: jen
Sources: Source
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
Price: $12.13 Servings: 4 Tags: Salad, Chicken, 30Min, Gluten-Free
2 chicken breasts, cooked and chopped

1 pkg real bacon bits

4 eggs, hardboiled

1/2 cucumber, sliced

5 oz container of feta

5 cups Romain lettuce, torn

1-2 avocados, diced


Either layer the salad and toppings in a giant bowl, or divide the toppings over the greens like pie pieces, or make individual salads on plates. Add cheese and dressing last to prevent sogginess.
Meal Submitted By: jen
Sources: eMeals

This Week on the Beginner Plan

Total: 30 min Prep: 10 min Cook: 20 min
Price: $11.21 Servings: 6 Tags: Pasta, Chicken, Kid-Friendly, Freezer-Friendly, 30Min
1 package (16 ounces) bow tie pasta

2 pounds boneless skinless chicken breasts, cut into strips

1 cup chopped sweet red pepper

1/4 cup butter, cubed

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups frozen peas

1-1/2 cups 2% milk

1 teaspoon garlic powder

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup grated Parmesan cheese

1 can crescent rolls

(This actually makes a double portion so you can freeze half of it.) Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. Prepare crescent rolls according to package directions.
Meal Submitted By: jen
Sources: Source
Total: 20 min Prep: 10 min Cook: 10 min
Price: $13.56 Servings: 5 Tags: Chicken, Kid-Friendly, Mexican, 30Min, Gluten-Free
1 lb boneless chicken breasts

1 can chicken broth

8 oz can tomato sauce

1 packet taco seasoning mix

1 can corn, drained

15 oz can black beans, drained and rinsed

1 cup uncooked minute rice

1 bag tortilla chips

8 oz shredded cheddar

Sour cream

1 head lettuce, shredded

avocado, chopped (optional)

Chop chicken breast in small pieces. Combine chicken, chicken broth, tomato sauce and taco seasoning in a large saucepan; bring to a boil; simmer covered 5 minutes. Add corn, black beans and rice. Cover and remove from heat. Let stand 5 minutes. Fluff and serve on crunchy tortilla chips. Top with cheese, sour cream, shredded lettuce, and avocado.
Meal Submitted By: jen
Sources: eMeals
Total: 6 hrs 15 min Prep: 15 min Cook: 6 hrs
Price: $15.80 Servings: 8 Tags: Pork, Crockpot, Freezer-Friendly
1 onion in large chunks (quartered)

2 pkg hamburger buns

Garlic powder or minced garlic


Medium bottle KC Masterpiece BBQ Sauce

4 lb pork roast or loin

12 oz root beer

5 stalks of scallions, sliced

1 (16 ounce) bag coleslaw mix

3/4 cup vegetable oil

⅓ cup white vinegar

2 (3 ounce) bags ramen

1 cup Diamond of California sliced almonds

1 cup sunflower seeds (deshelled/shelled/no shells)

1/2 cup granulated sugar

Put the pork in the crock pot for 6-8 hours, with the fat still on, covered in the root beer, onion, pepper, and garlic. When the meat is fork tender, remove the onions, broth, and fat from the meat. Tear the meat with 2 forks. Add the BBQ sauce to taste. Serve on buns. Freezes well! Ridiculously Amazing Asian Ramen Salad: 1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions. 2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve. 3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well. 4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours. 5. Serve cold or room temperature. Notes: To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.
Meal Submitted By: jen
Sources: Lisa Born, Source
Total: 45 min Prep: 15 min Cook: 30 min
Price: $15.82 Servings: 4 Tags: Salad, Seafood
1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil, divided

1 tablespoon cajun seasoning

4 slices bacon, diced

2 large eggs

5 cups chopped romaine lettuce

1 avocado, halved, seeded, peeled and diced

1 cup canned corn kernels, drained

1/2 cup crumbled goat cheese

1 cup loosely packed cilantro, stems removed

Juice of 1 lime

1 jalapeo, optional

2 cloves garlic

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons apple cider vinegar

To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeo and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. OR replace this delicious, but painful dressing with your favorite store-bought dressing. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. Add 2 T olive oil and 1 T cajun seasoning, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese. Serve immediately with cilantro lime vinaigrette. Need tips on cooking bacon?
Meal Submitted By: jen
Sources: Source