Easy Weekly Meal Plan #2: Five Dinners and Caramel Apple Dump Cake

This week, we're making sloppy joes, chicken and noodles, pork chops, baked ravioli, and French toast for supper. There's caramel apple dump cake for dessert, too!

I've planned five dinners for four people, with a night for leftovers or eating out and another night left open. Move them around however you need to. A few recipes make six servings, so you may have a little extra for lunch or another evening.

Click the dinner and side dish names for the full recipes. I've put the grocery list below, with the optional extras listed separately so you can decide what sounds good before you shop.

Jump to the grocery list

This week's menu

Night	Dinner and sides
1	Old Fashioned Sloppy Joes on buns with KFC Coleslaw
2	Chicken and Noodles with Garlic Roasted Broccoli
3	Leftovers or eat out
4	Oven Baked Pork Chops with Candied Carrots and white rice
5	Baked Ravioli with Italian Cucumber Salad; optional Air Fryer Garlic Bread
6	French Toast with Breakfast Sausage in the Oven and grapes
7	Open night. Use what you have or make a family favorite.

 

Dessert: Caramel Apple Dump Cake

Night 1: Sloppy joes and coleslaw

Make one batch of my Old Fashioned Sloppy Joes. It makes six servings, so after four sandwiches tonight, you may have enough filling for a couple more. I've included six buns on the grocery list for that reason.

Serve them with half a batch of my KFC Coleslaw, or about five side servings. I've already halved the ingredients on the grocery list for you.

Allow: About 30 to 35 minutes for the sloppy joes. The coleslaw needs about 10 minutes of preparation and at least two hours in the refrigerator, so stir it together earlier in the day.

Make it easier: An 8-ounce bag of plain cabbage-and-carrot slaw mix saves some chopping. Use it instead of the cabbage and carrot for the coleslaw, then add the homemade dressing and chill. Or serve potato chips if that's easier tonight. Just add those to your list if you're skipping the slaw.

Night 2: Chicken and noodles with roasted broccoli

One batch of Chicken and Noodles makes six servings. It starts with two cups of already-cooked, shredded chicken, so rotisserie chicken is a handy shortcut. Measure out what you need and save any extra chicken for another meal.

For the side, make two batches of Garlic Roasted Broccoli. That uses 24 ounces of fresh broccoli and makes about six side servings. The grocery list includes enough for both batches.

Allow: About 30 to 35 minutes with the chicken already cooked. The chicken and noodles take about 25 minutes, and the broccoli needs about 20 minutes in the oven after you season it.

Little tip: Put the broccoli in the oven while you make the chicken and noodles on the stove. Use two pans if the broccoli looks crowded. The egg noodles go into the chicken recipe uncooked, so you can skip boiling them in a separate pot.

Night 3: Leftovers or eat out

Let's see what's in the fridge! You may have a couple of servings each of sloppy joes and chicken and noodles, plus some sides. Everyone can pick what they'd like.

If your family finished those dinners, make this your eat-out night or choose something you already have. The shopping list doesn't include another meal for this night.

Night 4: Pork chops, candied carrots, and rice

Make four Oven Baked Pork Chops, using boneless chops about one inch thick for this plan. Serve them with one full batch of Candied Carrots, which makes six side servings.

For a little rice on each plate, I've allowed one cup of dry white rice for the four of you. Cook it according to the directions on your package.

Allow: About 30 to 40 minutes for the whole meal, depending on your rice. The chops bake at 400°F for about 15 to 20 minutes, with a rest afterward. Check for 145°F in the center and let them rest for at least three minutes.

Little tip: Start the rice and carrots first, then put the chops in the oven. The carrots cook on the stove, which keeps the oven free for the pork chops. Remember to divide the salt as the carrot recipe directs. Some goes in the cooking water and some goes in the glaze.

Night 5: Baked ravioli and cucumber salad

My Baked Ravioli makes six servings in a 9×13-inch baking dish. Pick up fresh refrigerated or frozen cheese ravioli, rather than dried. There's no need to boil it before it goes into the casserole.

Make one full batch of Italian Cucumber Salad for about six side servings. Put it together earlier that day so it has its two hours of chilling time before dinner.

Allow: About 50 minutes for the ravioli. The salad takes about 10 minutes to put together, plus two hours to chill. Follow the ravioli recipe's baking time for the kind you bought, since frozen needs a few extra minutes.

If you'd like bread, too: Add Air Fryer Garlic Bread. Four frozen garlic toasts give everyone one piece. I've listed them with the optional groceries. They take about 6 to 10 minutes at 400°F in the air fryer, with extra time if you need a second batch.

Night 6: French toast for supper

One batch of French Toast makes eight full slices, giving everyone two. Use plain, thick Texas toast bread for this recipe. It's different from the frozen garlic toast suggested with the ravioli.

Serve it with Breakfast Sausage in the Oven, planning on 12 small raw pork sausage links, or three per person. You'll see 14 links in the sausage recipe. For this dinner, we're using 12. Keep them in a single layer on the pan.

I've also put two cups of grapes and ½ cup of maple syrup on the list. That's ½ cup of grapes and two tablespoons of syrup per person. Add more if your family likes a bigger helping.

Allow: About 25 to 40 minutes for dinner. The French toast recipe lists 20 minutes, but a small skillet means a few more batches. The sausage bakes at 350°F for about 12 to 15 minutes, depending on the links.

Little tip: Start the sausage while you mix the French toast batter. And take a peek at the ingredients before you start. This French toast uses heavy cream and a little flour.

Something sweet: Caramel apple dump cake

This Caramel Apple Dump Cake uses apple pie filling, caramel sauce, cinnamon, dry cake mix, and butter. One 9×13-inch cake makes about 12 servings, so there's enough for another dessert night or to share.

Allow: About 15 minutes to prepare and 45 to 50 minutes to bake, plus time to cool before serving.

The main grocery list covers the cake without pecans. Add the optional pecans or vanilla ice cream if you'd like. Use the cake mix dry, as directed in the recipe; you don't need the eggs, oil, or milk called for on the cake-mix box.

A little preparation before the week starts

• Check your pantry before shopping, especially the spices, baking ingredients, and sauces. Several recipes share garlic powder, butter, onions, and brown sugar.
• Make the coleslaw at least two hours before the sloppy joe dinner. Save the cucumber salad for later in the week, and give it two hours to chill before ravioli night.
• Measure two cups of cooked chicken for Night 2. If you're chopping onions for the sloppy joes, you can also set aside the measured amounts for the chicken and noodles and coleslaw.

Already using my Dinner Theme System? These dinners can fit right into the themes you've chosen.

Grocery list

Here's what you'll need for five dinners and their sides for four people, plus the 12-serving cake. I've included half a batch of coleslaw, a double batch of broccoli, and full batches of the other recipes. You'll need to add your usual breakfasts, lunches, and anything extra for the two flexible nights.

Check what you have before you head to the store. I've listed the amounts you'll use and suggested a package size where it helps. Take a look at the labels on the ravioli, marinara, and cake mix so you bring home enough.

Produce

• ☐ 3 medium yellow onions: for ½ onion in the sloppy joes, ½ cup chopped onion in the chicken and noodles, 1½ teaspoons finely chopped onion in the half batch of coleslaw, and 1 onion in the cucumber salad.
• ☐ 1 green bell pepper: use half for the sloppy joes.
• ☐ 4 cups finely chopped green cabbage: approximately half a medium head, for the coleslaw. Alternatively, buy 8 ounces plain cabbage-and-carrot coleslaw mix and omit the extra 2 tablespoons of carrot for the slaw below.
• ☐ 2-pound bag of carrots: use 1½ pounds for candied carrots and 2 tablespoons finely chopped carrot for the coleslaw, unless using the mix.
• ☐ 24 ounces fresh broccoli florets.
• ☐ 2 large cucumbers.
• ☐ 1 pint cherry tomatoes.
• ☐ 1 pound seedless grapes: measure 2 cups for dinner; save the rest for snacking.
• ☐ 1 tablespoon minced garlic: fresh or jarred, for the chicken and noodles.

Meat and poultry

• ☐ 1 pound lean ground beef.
• ☐ 2 cups cooked, shredded chicken: measure this after cooking, or use rotisserie chicken.
• ☐ 4 boneless pork chops, about 1 inch thick.
• ☐ 12 small raw pork breakfast sausage links.

Bread, dairy, and eggs

• ☐ 6 hamburger buns: four for dinner and two for possible leftover sandwiches.
• ☐ 8 slices plain, thick Texas toast bread: for French toast.
• ☐ 4 eggs.
• ☐ 1 cup heavy cream.
• ☐ 2 tablespoons whole milk.
• ☐ 2 tablespoons buttermilk.
• ☐ 3 cups shredded mozzarella cheese: about 12 ounces.
• ☐ 3 tablespoons shredded Parmesan cheese: for the ravioli; extra for broccoli is optional below.
• ☐ 3 sticks unsalted butter, or 1½ cups total: the chicken and noodles, carrots, and cake use 1 cup plus 5½ tablespoons altogether. That leaves 2½ tablespoons for the French toast pan; use more if needed.

Cans, jars, pasta, and rice

• ☐ 1 (15-ounce) can plain tomato sauce: for sloppy joes.
• ☐ 4 cups chicken broth: one 32-fluid-ounce carton.
• ☐ 2 (10.5-ounce) cans condensed cream of chicken soup.
• ☐ 3 cups uncooked egg noodles: measure by volume; package weights vary.
• ☐ 1 cup dry white rice: cook with the amount of water directed on its package.
• ☐ 25 ounces fresh refrigerated or frozen cheese ravioli: not dried.
• ☐ 25 ounces marinara sauce: check the jar size and buy enough for the full amount.
• ☐ 2 (20- or 21-ounce) cans apple pie filling.
• ☐ 15 ounces yellow or golden cake mix: check the box's net weight; use the dry mix.

Check your pantry: sauces, baking ingredients, and seasonings

• ☐ Olive oil: 6 tablespoons total.
• ☐ Mayonnaise: ¼ cup.
• ☐ Worcestershire sauce: 2 tablespoons.
• ☐ White distilled vinegar: ½ teaspoon.
• ☐ Italian dressing: 1 cup, or 8 fluid ounces.
• ☐ Caramel sauce for ice cream: ½ cup.
• ☐ Maple syrup: ½ cup for serving the French toast.
• ☐ All-purpose flour: ¼ cup.
• ☐ Granulated sugar: 3 tablespoons plus 2 teaspoons total.
• ☐ Light brown sugar: ½ cup plus 2½ tablespoons total.
• ☐ Vanilla extract: 1 tablespoon.
• ☐ Garlic powder: 2 tablespoons plus 2 teaspoons total.
• ☐ Ground cinnamon: 1½ teaspoons total.
• ☐ Ground mustard: ½ teaspoon.
• ☐ Paprika: ½ teaspoon.
• ☐ Italian seasoning: 1 tablespoon.
• ☐ Salt: 4⅛ teaspoons total, plus to taste for the broccoli. This includes the salt used in the carrots' cooking water, most of which is drained off. Follow each recipe's salt directions.
• ☐ Black pepper: 1½ teaspoons total, plus a small pinch for the half batch of coleslaw. Add more only if you'd like it on the broccoli.
• ☐ Cooking spray or your usual pan-greasing supplies. Check for foil to cover the ravioli, too.

Optional extras

• ☐ 4 frozen garlic toasts: for the ravioli dinner; separate from the plain French toast bread.
• ☐ ½ cup chopped pecans: for the dump cake.
• ☐ 1 pint vanilla ice cream: enough for four ½-cup scoops with one family dessert serving, not all 12 cake servings.
• ☐ Extra Parmesan cheese: about ¼ cup as a suggested topping for the broccoli.
• ☐ A small bunch of fresh parsley: optional garnish for the carrots or ravioli.
• ☐ Potato chips: if serving them instead of the coleslaw. Remove the coleslaw ingredients you won't otherwise need from your shopping list.

Want another week of dinner ideas? Here's Easy Weekly Meal Plan #1, or browse the meal plans.