All Plans | Disheroo

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

 

Last Week on the Standard Plan

 
 
Total: 35 min Prep: 10 min Cook: 25 min
 
Price: $8.76 Servings: 4 Tags: Kid-Friendly, 30Min
 
Ingredients
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

Instructions
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: 5 hrs 15 min Prep: 15 min Cook: 5 hrs
 
Price: $14.82 Servings: 6 Tags: Asian, Chicken, Crockpot
 
Ingredients
2 to 3 lbs. skinless chicken drumsticks or thighs

1 large red bell pepper, seeded

1 large onion, coarsely chopped

1/2 cup chicken broth

1/4 cup soy sauce

1 Tbsp. ground cumin

3 large cloves garlic, minced

1/2 tsp. red chili pepper flakes

1 tsp. salt, fresh ground pepper to taste

2 Tbsp. corn starch

2/3 cup creamy peanut butter

1 Tbsp. soy sauce

1/4 cup lime juice

1/4 cup chopped fresh cilantro

3 green onions, chopped

1/2 cup chopped roasted peanuts

rice

Instructions
Place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours. If you're cooking "real" rice, start it in the rice cooker now. Whisk together the cornstarch, peanut butter, 1 Tbsp. soy sauce, and the lime juice. Add cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crockpot to blend well, but without breaking up the meat. Cover again, and cook for another 20 - 30 minutes until sauce is well thickened. Garnish with green onions, cilantro and peanuts. Serve with rice. * * You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce. ** I ran out of cumin and used chili powder to substitute and it was still really good. Also, you really need the green onions and peanuts to top it with - it's just a garnish but it adds a bit of crunch that makes the dish.
 
Meal Submitted By: jen
Sources: Melissa Anizor
 
 
 
 
 
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
 
 
 
 
 
Total: 1 hrs 10 min Prep: 10 min Cook: 1 hrs
 
Price: $8.22 Servings: 4 Tags: Beef, Soup
 
Ingredients
3 1/2 tablespoons butter

1 1/2 pounds beef chuck cubes

1 cup canned chopped tomatoes with their juice

1 cup beef broth

1 tablespoon white wine vinegar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Pepper

1/2 pound wide egg noodles

Salt

1/4 cup finely chopped flat-leaf parsley

Instructions
In a large saucepan, melt 1 tablespoon butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and 1/8 teaspoon pepper; bring to a simmer over low heat. Cover and cook until the meat is fork-tender, about 1 hour. About 10 minutes before the stew is ready, cook the egg noodles according to the package directions. Toss with the remaining 1 1/2 tablespoons butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
 
Meal Submitted By: jen
Sources: Source
 
 
 

Last Week on the 30Min Plan

 
 
Total: 35 min Prep: 5 min Cook: 30 min
 
Price: $13.10 Servings: 4 Tags: Pasta, Chicken, 30Min
 
Ingredients
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

Instructions
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: 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: $9.27 Servings: 4 Tags: Kid-Friendly, 30Min
 
Ingredients
1 lb ground turkey

½ cup chopped onion

15 oz can black beans, drained and rinsed

2 cups shredded sharp Cheddar cheese

1 heart of Romaine lettuce, chopped

1 cup sour cream

6 oz can black olives, drained and sliced

1 tomato, chopped

11 oz bag tortilla chips

Instructions
Heat oven to 400 degrees. Cook meat and onion in a large skillet over medium heat until browned and crumbly; drain. Stir in beans. Place chips on a large, foiled-lined, rimmed baking sheet. Distribute meat mixture and cheese evenly over chips. Bake 10 minutes or until cheese is melted. Divide evenly onto individual serving plates. Top with desired amounts of lettuce, sour cream, olives, and tomatoes
 
Meal Submitted By: jen
Sources: eMeals, modified
 
 
 
 
 
Total: 25 min Prep: 5 min Cook: 20 min
 
Price: $11.75 Servings: 6 Tags: Soup, 30Min
 
Ingredients
1 lb ground turkey or beef

3 cans diced tomatoes, undrained

1 can pinto beans, undrained

1 can kidney beans, undrained

1 can whole kernel corn, drained

1 package taco seasoning

1 package dry Ranch dressing mix

Sour cream

1 cup shredded Cheddar cheese

cornbread mix

Instructions
Cook ground turkey or beef until browned and crumbly in a large soup pot; drain. Add tomatoes, pinto beans, kidney beans, drained corn, taco seasoning and Ranch dressing mix to pot with meat. Simmer 20+ minutes or cook in crock-pot on low allday. Garnish soup with sour cream and cheese. Prepare cornbread mix according to package directions. Serve alongside soup, with butter, if desired
 
Meal Submitted By: jen
Sources: eMeals
 
 
 

Last Week on the Beginner Plan

 
 
Total: 45 min Prep: 15 min Cook: 30 min
 
Price: $14.01 Servings: 4 Tags: Beef, Soup
 
Ingredients
1 1/2 to 2 lbs ground beef chuck

15 oz kidney or garbanzo beans

1/2 sweet onion, diced

8 oz tomato sauce

2 - 15 oz diced tomatoes

1 packet dry chili seasoning mix

1/2 t minced garlic

4 oz shredded cheddar, optional

cornbread mix

shredded cheddar (opt)

sour cream

Instructions
Brown ground chuck & onion in Dutch oven on medium high, drain. Stir in tomato sauce & diced tomatoes. Stir well then add 1 packet chili seasoning & garlic. Simmer for at least 30 minutes to allow flavors to blend.Top with shredded cheddar if desired. Serve with cornbread prepared by package directions.
 
Meal Submitted By: jen
Sources: eMeals
 
 
 
 
 
Total: 55 min Prep: 25 min Cook: 30 min
 
Price: $9.33 Servings: 6 Tags: Casserole, Beef, Kid-Friendly
 
Ingredients
1 lb of ground beef or ground turkey

Minced onions - 4 tbsp

Worcestershire sauce - generous sprinkling

Parsley - roughly 3 tbsp, divided

One can of tomato soup - 10 3/4 ozs

One can of corn - 15.25 ozs

Dried ground mustard - 3 tsp

One package of tater tots - 32 ozs

Salt and Pepper to taste

Mozzarella cheese - roughly 4 cups

1 pkg frozen broccoli

Instructions
1. Brown meat with spices - drain. Add can of soup and can of corn, simmer for about 10 minutes. 2. In a greased 9x13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley. 3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving while you prepare the broccoli.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 45 min Prep: 15 min Cook: 30 min
 
Price: $12.23 Servings: 4 Tags: Chicken, Mexican
 
Ingredients
3 chicken breast halves cooked and cubed

1 (8 oz) pkg cream cheese

1 Cup Salsa

1/4 tsp garlic powder

1 15 oz can pinto beans drained

1 Cup shredded cheddar cheese

6 flour tortillas

tortilla chips

Instructions
Preheat oven to 350. Grease a 9x13 baking dish. Add cream cheese and salsa to large sauce pan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese, cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with the rest of the salsa & tortilla chips
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 40 min Prep: 20 min Cook: 20 min
 
Price: $14.50 Servings: 16 Tags: Pasta, Casserole, Freezer-Friendly
 
Ingredients
2 packages (one 16 ounces, one 8 ounces) spaghetti

1-1/2 pounds ground turkey or beef

1 large green pepper, chopped

1 medium onion, chopped

2 cans (15 ounces each) tomato sauce

1 package (8 ounces) sliced pepperoni

1 can (8 ounces) mushroom stems and pieces, drained

1 can (3.8 ounces) sliced ripe olives, drained

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon garlic salt

1/4 teaspoon pepper

4 cups (16 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 bag salad

Instructions
Cook spaghetti according to package directions (minus 2 minutes so the pasta isn't mushy since we're baking it, too). Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti. Spoon 1 cup meat mixture into each of two greased 13-in. x 9-in. baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until heated through. Make bagged salad. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
 
Meal Submitted By: jen
Sources: Source