All Plans | Disheroo

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

 

Last Week on the Standard Plan

 
 
Total: 50 min Prep: 20 min Cook: 30 min
 
Price: $11.44 Servings: 8 Tags: Casserole, Breakfast
 
Ingredients
16 oz. frozen hashbrowns, thawed

12 large eggs

1/2 - 1 lb. diced ham or bacon, or breakfast sausage

1/2 cup diced onion

1/2 cup diced red bell pepper

1 cup milk

2 cups shredded sharp cheddar cheese

1 tsp. salt

1/2 tsp. pepper

3/4 cup milk

2 T. melted butter

1 large egg

1 T. sugar

1 cup flour

2 t. baking powder

1/4 t. salt

syrup

Instructions
Hash Brown Casserole Preheat oven to 350 degrees. Saute onion and pepper with chosen meat until tender (and meat is cooked through). In a large bowl, beat eggs, milk, salt, and pepper. Stir in meat and veggie mixture, hashbrowns, and cheese. Pour into a lightly greased 9x13 baking dish. Bake for 35 - 45 minutes or until center is firm and edges are lightly browned. Pancake Squares Preheat oven to 350. Lightly grease an 8x8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes.
 
Meal Submitted By: jen
Sources: Source, Source
 
 
 
 
 
Total: 6 hrs 5 min Prep: 5 min Cook: 6 hrs
 
Price: $14.19 Servings: 8 Tags: Chicken, Crockpot
 
Ingredients
24 oz salsa

1 T lime juice

1/4 c cilantro, chopped

1 pkt taco seasoning

6 to 8 boneless chicken breasts

1/2 head lettuce, shredded

1-2 tomatoes, chopped

sour cream

shredded cheddar cheese

fajita tortillas

Instructions
Place chicken in crockpot (can be frozen). Dump taco seasoning, cilantro, salsa, and lime juice on top. Cook it on Low for 6-8 hours. Shred the chicken. Make tacos with it and your favorite toppings.
 
Meal Submitted By: jen
Sources: eMeals, modified
 
 
 
 
 
Total: 35 min Prep: 15 min Cook: 20 min
 
Price: $9.97 Servings: 4 Tags: Seafood, 30Min
 
Ingredients
one pound large shrimp, shelled and deveined

4 Tbs olive oil, divided

lemon zest from one lemon

1/2 tsp salt

1/2 tsp pepper

2 lb broccoli

1 teaspoon whole coriander seeds (or 1/2 tsp. ground)

1 teaspoon whole cumin seeds (or 1/2 tsp. ground)

1 tsp salt

1/2 tsp pepper

1/8th tsp hot chili powder

steamed rice

Instructions
1. Heat the oven to 425. Put rice in the rice cooker. 2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes. 3. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccolis been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.) 4. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 20 min Prep: 15 min Cook: 5 min
 
Price: $8.74 Servings: 4 Tags: Salad, Seafood, 30Min
 
Ingredients
12 oz lump crab meat

1 pint grape tomatoes, cut in half

1 hass avocado, diced

2 hot peppers such as serrano or jalapeos, diced fine (seeds removed for mild)

1 1/2 cups roasted corn kernels

1/3 cup chopped red onion

2 limes, juice of (or more to taste)

1 tsp olive oil

2 tbsp chopped cilantro

salt and fresh pepper to taste

Instructions
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.
 
Meal Submitted By: jen
Sources: Source
 
 
 

Last Week on the 30Min Plan

 
 
Total: 25 min Prep: 15 min Cook: 10 min
 
Price: $7.65 Servings: 4 Tags: Vegetarian, Kid-Friendly, 30Min
 
Ingredients
15 oz can of corn, drained

15 oz can of black beans, drained

Lime Juice

Red Onion, sliced or diced

Mozzerella Cheese

2 Tomatoes, chopped

2 Avocados, chopped

Cilantro, chopped

Pitas or Tortillas

Instructions
Heat corn and black beans together in a saucepan on low while preparing the toppings. Remove the seeds from the tomatoes and chop them. Use a vegetable peeler to slice the red onion thinly. Chop the avocado. Chop the cilantro. Put all the ingredients in a pita or tortilla and eat it.
 
Meal Submitted By: jen
Sources: Pinterest
 
 
 
 
 
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
 
 
 
 
 
Total: 35 min Prep: 15 min Cook: 20 min
 
Price: $8.76 Servings: 4 Tags: Asian, Chicken, 30Min, Gluten-Free
 
Ingredients
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

Kosher salt, to taste

1/2 cup reduced-sodium chicken broth

2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)

2 teaspoons cornstarch

2 tablespoons water

1 tbsp canola or grapeseed oil, divided

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

6 cloves garlic, chopped

1 tbsp fresh ginger

3 tablespoons fresh lemon juice

fresh black pepper, to taste

rice

Instructions
Start rice cooking. Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 35 min Prep: 25 min Cook: 10 min
 
Price: $16.02 Servings: 6 Tags: Pasta, Chicken, 30Min
 
Ingredients
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

croutons

shredded Parmesan cheese

Instructions
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
 
 
 

Last Week on the Beginner Plan

 
 
Total: 1 hrs Prep: 30 min Cook: 30 min
 
Price: $12.74 Servings: 6 Tags: Pasta, Casserole
 
Ingredients
8 ounces dry ziti pasta, cooked, drained

2 teaspoons olive oil

12 ounces mild Italian sausage links, casings removed

1 1/2 cups shredded mozzarella cheese

2 tablespoons shredded Parmesan or Romano cheese

6 oz sliced mushrooms (optional)

1/4 t fennel (optional)

1 bag salad

garlic bread

Instructions
1. PREHEAT oven to 400 degrees F. Grease 13 x 9-inch baking dish. 2. HEAT olive oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink. Drain. Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat. 3. ADD pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella and Parmesan cheese. 4. BAKE for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving. 5. Prepare the salad and the bread according to package directions.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 6 hrs 5 min Prep: 5 min Cook: 6 hrs
 
Price: $14.19 Servings: 8 Tags: Chicken, Crockpot
 
Ingredients
24 oz salsa

1 T lime juice

1/4 c cilantro, chopped

1 pkt taco seasoning

6 to 8 boneless chicken breasts

1/2 head lettuce, shredded

1-2 tomatoes, chopped

sour cream

shredded cheddar cheese

fajita tortillas

Instructions
Place chicken in crockpot (can be frozen). Dump taco seasoning, cilantro, salsa, and lime juice on top. Cook it on Low for 6-8 hours. Shred the chicken. Make tacos with it and your favorite toppings.
 
Meal Submitted By: jen
Sources: eMeals, modified
 
 
 
 
 
Total: 25 min Prep: 5 min Cook: 20 min
 
Price: $10.20 Servings: 6 Tags: Chicken, Pork, 30Min
 
Ingredients
2 boxes jambalaya rice mix

1 onion, chopped

1 lb smoked sausage, sliced thin

10 oz can white chicken, drained

Cantaloupe or other fruit

Instructions
In large covered boiler (large pot or Dutch oven), cook rice as pkg directs. Meanwhile in a skillet, saute onion & thinly sliced sausage until browned. Toss sausage & chicken w/ cooked rice. Cover and let heat. Slice melon and serve chilled.
 
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