All Plans | Disheroo

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

 

Last Week on the Standard Plan

 
Total: 55 min Prep: 30 min Cook: 25 min
 
Price: $8.75 Servings: 4 Tags: Chicken, Kid-Friendly
 
Ingredients
1 1/2 lbs boneless chicken breasts

8 oz ranch salad dressing

1 t seasoning salt

1/2 t pepper

1/2 t garlic powder

1 c breadcrumbs

nonstick spray

1/4 c melted butter

1 container shredded parmesan cheese

1 pineapple, peeled, cored and chunked

1 to 2 boxes macaroni & cheese

milk

butter

Instructions
Cut each chicken breast into 2-3 strips. Mix seasonings with breadcrumbs & parmesan cheese in flat dish. Coat each chicken strip with ranch dressing then roll in breadcrumb mix. Place chicken on sprayed baking sheet. Brush or drizzle melted butter lightly on chicken. Bake @ 400 for 25 minutes or until cooked thoroughly. Prepare pineapple and cut into chunks. Chill before serving. Prepare macaroni & cheese by package directions.
 
Meal Submitted By: jen
Sources: eMeals
 
 
 
 
Total: 30 min Prep: 15 min Cook: 15 min
 
Price: $12.14 Servings: 5 Tags: Beef, Kid-Friendly, 30Min
 
Ingredients
2 lb ground beef

6-8 slices cheddar or American cheese

1/4-1/3 c breadcrumbs

seasoned salt

1 pkg hamburger buns

lettuce, tomatoes, pickles (opt)

1 bag frozen tator tots

1 bag carrots

Instructions
Cook tator tots according to package directions. Mix meat, breadcrumbs, and seasoned salt. Form mixture into 6-8 patties, according to how big you want your burgers. Grill or pan fry burgers, adding cheese 2-3 minutes from the end of cook time so the cheese will melt. Peel and cut up carrots.
 
Meal Submitted By: jen
Sources:
 
 
 
 
 
Total: 40 min Prep: 20 min Cook: 20 min
 
Price: $16.19 Servings: 6 Tags: Beef, Kid-Friendly
 
Ingredients
1 c onion, diced

1 c green pepper, sliced

2 T vegetable oil

2 thin refrigerated pizza crusts

1/4 c mayo

18 oz sliced roast beef

2 pkg provolone cheese slices

1 bag chips

1 package baby carrots

1/4 c ranch dressing

Instructions
Preheat oven to 425 degrees. Saute onions and green peppers in hot oil, until tender. Open pizza crusts into rectangles on different rimmed cookie sheets. Spread with mayonnaise; top with sauteed vegetables, beef and cheese. Wrap crust around filling, pinching to seal on ends and along seam. Bake 14 to 17 minutes, until golden brown. Double recipe for two Stromboli's if needed. Serve chips, carrots and dressing on the side.
 
Meal Submitted By: jen
Sources: eMeals
 
 
 
 
 
Total: 30 min Prep: 20 min Cook: 10 min
 
Price: $12.68 Servings: 8 Tags: Pasta, Seafood, 30Min
 
Ingredients
1 lb shrimp

3/4 t cajun seasoning

1/4 t teaspoon salt and 1/4 teaspoon pepper

2 tablespoons olive oil

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

3 tablespoons lemon juice

2 cup heavy whipping cream

12 oz cooked angel hair pasta

1 Caesar salad kit

1 loaf garlic bread

Instructions
Sprinkle shrimp with cajun seasoning, salt and pepper. Saute shrimp in skillet with oil on medium high for 3 minutes. Add garlic and green onions and saute 1 minute. Add heavy whipping cream and cook 2 minutes while stirring. Stir in lemon juice. Serve shrimp over angel hair pasta cooked by package directions. Serve with prepared Caesar salad and bread.
 
Meal Submitted By: jen
Sources: eMeals
 
 
 

Last Week on the 30Min Plan

 
Total: 30 min Prep: 15 min Cook: 15 min
 
Price: $13.44 Servings: 6 Tags: Mexican, 30Min
 
Ingredients
16 oz can refried beans

4 to 8 oz shredded Cheddar cheese

1/3 c salsa

1 T taco seasoning

1 cup cooked yellow rice, minute rice, or just rice

1 pkg flour tortillas

2c vegetable oil

shredded lettuce

sour cream

1 jar salsa

2 cans corn

Instructions
Combine first 5 ingredients. Place 1/3 c mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, forming rectangles; secure with wooden picks. Pour oil into a large skillet and heat to 325. Fry chimichangas in batches, 4 to 5 minutes on each side until lightly browned. Drain on paper towels. Remove picks. Serve with toppings. Heat corn and serve hot.
 
Meal Submitted By: jen
Sources: eMeals, modified
 
 
 
 
 
Total: 35 min Prep: 10 min Cook: 25 min
 
Price: $8.63 Servings: 4 Tags: Chicken, Kid-Friendly, 30Min
 
Ingredients
8 oz cream cheese

2 (10 oz) cans chicken, drained

4 T melted butter

4 T milk

salt & pepper

1 T minced onion

2 cans crescent rolls

1 package frozen broccoli

apples, sliced

Instructions
Mix 8 oz cream cheese, 2 cans chicken, 4 T melted butter, 4 T milk, and salt and pepper and 1 T minced onion. Separate & press rolls together into 8 rectangles.Spoon 1/2 cup of mixture into center. Pull 4 comers together and seal. Brush the top with melted butter. Bake on cookie sheet @ 350 for 20-25 minutes. Cook broccoli according to package directions. Serve with sliced apples
 
Meal Submitted By: jen
Sources: eMeals
 
 
 
 
Total: 30 min Prep: 5 min Cook: 25 min
 
Price: $5.47 Servings: 4 Tags: Seafood, Kid-Friendly, 30Min
 
Ingredients
1 box crunchy or breaded fish fillets

1 c mayo

1 T sweet pickle relish

1 T minced onion

salt/pepper

1 box scalloped potatoes

1-2 cans green beans or 1 pkg frozen green beans

Instructions
Prepare fish, potatoes and green beans according to package directions. Mix mayo, relish, minced onion, and salt/pepper to make tartar sauce.
 
Meal Submitted By: jen
Sources: eMeals
 
 
 
 
 
Total: 30 min Prep: 20 min Cook: 10 min
 
Price: $11.35 Servings: 4 Tags: Salad, Chicken, 30Min
 
Ingredients
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

Instructions
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
 
 
 

Last Week on the Beginner Plan

 
 
Total: 40 min Prep: 25 min Cook: 15 min
 
Price: $12.53 Servings: 4 Tags: Salad, 30Min
 
Ingredients
4 cups butter lettuce, chopped

4 cups fresh arugula, chopped

2 pint grape tomatos, quartered

8 slices thick-cut bacon, fried and crumbled

2 cups sweet corn

2 avocados, chopped

8 ounces feta, crumbled

3 tablespoons olive oil

2 lime, juiced

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly among plates. Serve!
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
 
Price: $0.00 Servings: 4 Tags: Chicken
 
Ingredients
2-3 lb bonesless, skinless chicken thighs

1/2 cup of dijon mustard

1 tablespoon of rice/rice wine vinegar

1/4 cup of maple syrup

Fresh rosemary

salt and pepper

1 bag of gold potatoes

olive oil

salt and pepper

frozen green beans, enough for your family

Instructions
To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the boneless, skinless chicken thighs into a foil-lined or disposable oven-proof baking dish. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal! Prepare rice/hash browns/boxed potatoes and vegetable according to package directions. POTATOES: Preheat the oven to 425. Dice the potatoes into 1.5" bite sized pieces. Put the potatoes on a rimmed cookie sheet. Drizzle olive oil all over and season well with salt and pepper. Use your hands to coat evenly. The potatoes will take 30-45 minutes to cook thoroughly until soft (depending on their size and the amount you make). Stir the potatoes gently 1-2 times while roasting.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
Total: 30 min Prep: 10 min Cook: 20 min
 
Price: $5.96 Servings: 4 Tags: Casserole, Kid-Friendly, 30Min
 
Ingredients
1 lb ground turkey or beef

1 bag frozen tator tots

1/3-1/2 medium onion, chopped

1 can cream of mushroom soup

milk

salt and pepper

1 pkg frozen green beans

Instructions
Brown meat and onion in a skillet. Drain. Put in bottom of 2 quart casserole. Mix soup and 1/2 of a can of milk. Pour over meat/onion mixture. Season well with salt and pepper. Cover the top with sideways tator tots. Bake according to tator tot instructions until crispy. Cook green beans according to package directions.
 
Meal Submitted By: jen
Sources: LuAnn Hefty
 
 
 
 
 
Total: 30 min Prep: 15 min Cook: 15 min
 
Price: $11.09 Servings: 4 Tags: Pasta, Chicken, 30Min
 
Ingredients
2 chicken breasts

kosher salt and black pepper

2 Tbsp extra virgin olive oil

2 cups chopped fresh tomatoes

2 tsp minced fresh garlic

4 Tbsp cold butter

1/2 cup fresh basil, chopped

freshly grated Parmigiano reggiano cheese, for garnish

1 bag caeser salad

Instructions
Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. By the way, when did chicken breasts get SO HUGE?! You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife. If you pounded yours out thinner, they will cook faster than this. After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. Now give it all a good stir so all those flavors will marry together. When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese. Prepare the salad.
 
Meal Submitted By: jen
Sources: Source