All Plans | Disheroo

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

 

This Week on the Standard Plan

 
 
Total: 45 min Prep: 25 min Cook: 20 min
 
Price: $11.78 Servings: 4 Tags: Vegetarian, Mexican
 
Ingredients
9 tortillas

1 cup of black beans

1/2 bell pepper

1/2 cup of corn

1 small/medium sweet potato

1/4 cup of diced white, yellow, or red onion

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dried or fresh cilantro

1/2 tsp cumin

1/4 tsp cayenne pepper or red pepper flakes [optional]

2oz full-fat or 1/3 fat cream cheese, room temperature [optional]

4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]

1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa

salt and pepper to taste

all-natural olive oil spray or plain oil

parsley or cilantro

salsa or guacamole

Instructions
1. Pre-heat your oven to 425F. 2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist 3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results! 4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly. 5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic! 6. Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =) This trick works like a charm! 7. Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick. 8. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla. 9. Place on a wire baking/cooling rack and seal with a toothpick, if needed. 10. Repeat these steps until you have a rack full of flautas. 11. Give them one more teeny spritz of olive oil to get them extra crispy [no-frying! whoo!] and set the rack baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up. Uber easy! 12. Bake on the middle rack, at 425F, for 15 minutes. 13. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell. 14. Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! You can even whip up a small bowl of jalapeno ranch for dunking too! If you have any fresh lime or cilantro both will make a tasty garnish!
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 35 min Prep: 5 min Cook: 30 min
 
Price: $10.83 Servings: 4 Tags: Chicken, 30Min
 
Ingredients
4 boneless, skinless chicken breasts

3/4 cup honey mustard

2 cups French Fried Onions, crushed

1 pkg frozen hash browns

1 pkg frozen corn

Instructions
Preheat oven to 375 degrees. Dip each chicken breast in honey mustard then coat in crushed french fried onions. You can also place your chicken in a baking dish, use a silicone brush to coat with the honey mustard, then cover with french fried onions and press them onto the chicken. Place in a baking dish lined with foil and sprayed with nonstick cooking spray. Cook for 30-35 minutes, or until cooked through. Cook hash browns and corn according to 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
 
Ingredients
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)

Instructions
*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: 20 min Prep: 5 min Cook: 15 min
 
Price: $9.20 Servings: 6 Tags: Asian, Pasta, 30Min
 
Ingredients
1 lb shrimp or 2-3 chicken breasts

1 pound (16 oz.) linguine or spaghetti (I use whole-wheat)

1/4 cup soy sauce

3 cloves garlic, minced

2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)

2 tablespoons rice vinegar (or red wine vinegar)

3 tablespoon sesame oil

1/2 teaspoon sriracha or hot chili oil

1/2 cup thinly-sliced green onions

extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper (optional)

1 bag caeser salad

Instructions
Cook pasta al dente according to package instructions in a large pot of generously salted water. Cook peeled and deveined shrimp or chicken in 2 T sesame oil in a skillet. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, 1 T sesame oil, and sriracha (or hot chili oil). Whisk until combined. When the pasta is ready, drain it. Then immediately toss with the meat and dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing. Prepare salad. Serve immediately, topped with extra garnishes if desired.
 
Meal Submitted By: jen
Sources: Source
 
 
 

This Week on the 30Min Plan

 
 
Total: 30 min Prep: 15 min Cook: 15 min
 
Price: $13.65 Servings: 4 Tags: Chicken, Mexican, 30Min
 
Ingredients
3 cups cooked shredded chicken

6 ounces ounces cream cheese, softened

⅓ cups sour cream

½ cups salsa

1½ cups colby jack cheese

1½ cups chopped baby spinach, stems removed

12 6 inch corn tortillas

vegetable or canola oil, for frying

Instructions
Heat ½" oil in a sauce pan on medium heat. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese micture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY!
 
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
 
 
 
 
 
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: 30 min Prep: 5 min Cook: 25 min
 
Price: $4.75 Servings: 4 Tags: Pork, 30Min
 
Ingredients
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)

Instructions
*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
 
 
 

This Week on the Beginner Plan

 
 
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: 10 min Cook: 20 min
 
Price: $11.08 Servings: 5 Tags: Pasta, Casserole, Chicken, 30Min
 
Ingredients
2 tablespoons of olive oil

1/2 of medium yellow onion, diced

2 cloves of garlic, minced

1 pound of boneless skinless chicken breasts, diced into 1 inch pieces

1/2 teaspoon of kosher salt and freshly ground pepper to taste

4 oz can of fire-roasted diced green chiles

1 19 oz can of green chile enchilada sauce, medium or mild

1 14 oz can of low-sodium chicken broth

1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups

1/4 cup of sour cream

2 cups of freshly shredded monterey jack cheese

fresh cilantro for garnish

romaine hearts

1-2 tomatoes

cucumber

salad dressing of your choice

Instructions
Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional - Sprinkle with freshly chopped cilantro. Combine romaine hearts, tomato, and cucumber into salad.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 1 hrs 5 min Prep: 5 min Cook: 1 hrs
 
Price: $9.50 Servings: 6 Tags: Chicken, Kid-Friendly
 
Ingredients
2 lbs boneless skinless chicken breasts

3 T Ranch Dressing mix

1/2 cup butter, melted

6-8 red potatoes

12 oz green beans (fresh or frozen)

Instructions
Cut potatoes into bite size pieces and place into 1/3 of a 9X13 baking dish. Depending on size of chicken, you may want to slice them into smaller pieces. I had 2 large chicken breasts that were rather thick. So I sliced them in half down the middle to make them thinner (so much easier than pounding them out), then I cut them again in half to make two smaller pieces from each half. So each large breast makes four smaller pieces. Place the chicken in the middle third of your baking dish. Fill up the remaining third of your baking dish with the green beans. Salt and pepper everything. Sprinkle entire dish evenly with Ranch Seasoning. Pour melted butter over all the food. Cover with foil and bake at 350 degrees for 1 hour.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
Total: 1 hrs 30 min Prep: 30 min Cook: 1 hrs
 
Price: $9.10 Servings: 6 Tags: Soup
 
Ingredients
1 1/2 lbs ground turkey

4 c cubed & peeled potatoes

1/2 c diced onion

24 oz tomato sauce

1 15 oz can garbonzo beans (chickpeas)

4 c water

2 t salt

1 t pepper

1/2 t hot sauce

cornbread mix

Instructions
Brown meat in a large sprayed Dutch oven; drain any fat. Add potatoes, onions, beans, & tomato sauce. Stir in water & seasonings (including hot sauce); bring to a boil. Reduce heat & simmer 1 hour or until potatoes are tender & soup has thickened. Prepare cornbread according to package directions.
 
Meal Submitted By: jen
Sources: eMeals, modified