Easy Weekly Meal Plan #3: Five Dinners and Pumpkin Sheet Cake

This week, we're making chili, chicken cutlets, ham casserole, potato soup, and biscuits and gravy for supper. There's pumpkin sheet 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. Several of these recipes make more than four servings, so Night 3 should be an easy one.

 

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	Simple Chili with Cornbread Without Cornmeal
2	Baked Chicken Cutlets with Instant Pot Mashed Potatoes and Better Canned Green Beans
3	Leftovers or eat out
4	Ham Casserole with Roasted Brussels Sprouts
5	Loaded Baked Potato Soup with Broccoli Crunch Salad
6	Old Fashioned Sausage Gravy over 3-Ingredient Biscuits with Fried Pears
7	Open night. Use what you have or make a family favorite.

Dessert: Pumpkin Sheet Cake

Night 1: Chili and cornbread muffins

My Simple Chili makes four servings, which is just right for tonight. It's ground beef, chili beans, tomato sauce, cumin, and a few slices of American cheese stirred right in to make it creamy.

Serve it with a full batch of Cornbread Without Cornmeal. It makes 24 muffins, so you'll have plenty left for Night 3 and the soup on Night 5. Freeze any you won't eat in a few days.

Allow: About 25 minutes for the chili. The cornbread muffins need about 5 minutes to mix and 13 to 14 minutes at 400°F per pan.

Little tip: Mix the cornbread batter and get the first pan in the oven before you brown the beef. Both will be ready at about the same time. Shredded cheese, corn chips, and sour cream are nice on top, and I've listed them with the optional groceries.

Night 2: Chicken cutlets, mashed potatoes, and green beans

One batch of Baked Chicken Cutlets makes six servings from 1½ pounds of chicken breast. You'll pound the chicken thin, dip it in egg, coat it in Italian bread crumbs and Parmesan, and bake it on a sheet pan. No frying.

Make one batch of Instant Pot Mashed Potatoes, which makes eight servings. The leftovers are good for Night 3. For the green beans, use the canned green bean trick: heat two cans with 2 tablespoons of butter and ½ teaspoon of garlic powder until the liquid cooks down by about half.

Allow: About 30 to 40 minutes for the whole meal. The cutlets bake at 400°F for 15 to 20 minutes. The potatoes cook for 13 minutes under pressure, plus the time it takes your Instant Pot to come up to pressure.

Little tip: Start the potatoes first. While they cook, pound and bread the chicken. A little cooking spray on top of the breaded cutlets helps them brown.

Night 3: Leftovers or eat out

Let's see what's in the fridge! You'll probably have chicken cutlets, mashed potatoes, and a good stack of cornbread muffins. Warm everything up and let everyone 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: Ham casserole and roasted Brussels sprouts

My Ham Casserole is egg noodles, ham, cream of mushroom soup, sour cream, and Swiss cheese baked in a 9×13-inch pan. It makes about 8 cups. It's a good use for leftover ham, or pick up a ham steak.

Serve it with one batch of Roasted Brussels Sprouts. The recipe makes four servings from 12 ounces of Brussels sprouts.

Allow: About 1½ hours, most of it hands-off. The casserole bakes covered at 350°F for 45 minutes, then uncovered for 15 more. The Brussels sprouts roast at 425°F for 25 to 30 minutes.

Little tip: The two recipes bake at different temperatures. When the casserole comes out, cover it with foil to keep it hot. Then turn the oven up to 425°F and roast the Brussels sprouts. The noodles go into the casserole already cooked, so boil them while the oven preheats. Or cook them the night before.

Night 5: Potato soup and broccoli salad

Make half a batch of my Loaded Baked Potato Soup, or about five servings. It uses russet potatoes, milk, a little cream, bacon bits, and ranch seasoning. I've already halved the ingredients on the grocery list for you.

Serve it with half a batch of Broccoli Crunch Salad, about four servings. It has bacon, dried cranberries, sliced almonds, and a creamy mayo and Greek yogurt dressing. Warm up a few leftover cornbread muffins, too.

Allow: About 30 minutes. The potatoes need to boil until tender, then the soup simmers for 10 to 15 minutes. The salad takes about 15 minutes, plus about 10 minutes to cook the bacon.

Little tip: Cook the bacon for the salad while the potatoes boil. Save the bacon grease in a small jar in the fridge. The sausage gravy tomorrow night can use 2 tablespoons.

Night 6: Biscuits and gravy for supper

My Old Fashioned Sausage Gravy makes about 4 cups, enough for four people. It takes one pound of breakfast sausage, flour, whole milk, salt, and pepper.

Make a double batch of 3-Ingredient Biscuits for 10 biscuits, or two or three per person. They only need salted butter, self-rising flour, and buttermilk. For something sweet on the side, make one batch of Fried Pears, which serves four.

Allow: About 40 minutes. The biscuits take about 10 minutes to put together and 15 to 16 minutes at 475°F. The gravy takes about 17 minutes, and the pears about 10 minutes after you slice them.

Little tip: One cast-iron skillet holds about five biscuits, so for a double batch, use two skillets or a parchment-lined baking sheet. On a baking sheet, start checking them at about 13 minutes. Make the gravy while the biscuits bake.

Something sweet: Pumpkin sheet cake

This Pumpkin Sheet Cake is a thin pumpkin cake with a poured brown butter frosting, baked in a 10×15-inch jelly-roll pan. It makes 24 servings, so there's plenty to share or take to a potluck.

Allow: About 15 minutes to prepare and 20 to 25 minutes to bake, plus about an hour for the cake to cool and the frosting to set.

Use pumpkin puree, not pumpkin pie filling. The frosting sets quickly, so measure its ingredients before the cake comes out of the oven. The main grocery list covers the cake without pecans. They're with the optional extras if you'd like them.

A little preparation before the week starts

• Check your pantry before shopping, especially flour, sugar, and spices. This week uses a lot of butter, so count your sticks, too.
• Buy the pears a few days early if they're still firm. You want them ripe but not mushy by Night 6.
• Cook the egg noodles and chop the ham for the casserole the night before Night 4. That turns it into a quick stir-together dinner.
• Put the cornbread muffins you won't eat in the next few days into a freezer bag after Night 1.

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 24-serving cake. I've included half batches of the potato soup and broccoli salad, a double batch of biscuits, 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 chili beans, tomato sauce, and pumpkin so you bring home the right cans.

Produce

• ☐ 5½ pounds russet potatoes: 3 pounds for the mashed potatoes and 2½ pounds for the half batch of potato soup.
• ☐ 12 ounces Brussels sprouts.
• ☐ 2½ cups broccoli florets: for the half batch of broccoli salad.
• ☐ 4 ripe pears: ripe but not mushy, for the fried pears.
• ☐ 1 small yellow onion: use half for the ham casserole.
• ☐ 1 small red onion: for 2 tablespoons plus 2 teaspoons diced in the broccoli salad.
• ☐ 2 cloves garlic: for the ham casserole.

Meat and poultry

• ☐ 1 pound ground beef.
• ☐ 1½ pounds boneless, skinless chicken breasts: about 2 large breasts.
• ☐ 2 cups chopped ham: leftover ham or a ham steak.
• ☐ 4 slices thick-cut bacon: for the broccoli salad.
• ☐ 1 pound ground pork breakfast sausage: for the gravy.

Bread, dairy, and eggs

• ☐ 8 eggs: 2 for the cornbread, 2 for the cutlets, and 4 for the cake.
• ☐ 5 cups whole milk, plus 1 tablespoon: a half-gallon covers it. That's 2½ cups for the gravy, 1 cup for the soup, ½ cup each for the cornbread and mashed potatoes, 6 tablespoons for the frosting, and 3 tablespoons for the cutlets.
• ☐ 2 cups buttermilk: for the double batch of biscuits.
• ☐ ¼ cup heavy whipping cream: for the soup.
• ☐ ¼ cup half and half: for the ham casserole.
• ☐ 1 cup plus 2 tablespoons and 2 teaspoons sour cream: a 16-ounce container is plenty. That's ½ cup each for the mashed potatoes and ham casserole, plus the soup.
• ☐ ¼ cup plain Greek yogurt: for the broccoli salad dressing.
• ☐ 2 cups shredded Swiss cheese: for the ham casserole.
• ☐ 3 to 4 slices thick American cheese, or 8 thin slices: for the chili.
• ☐ ¼ cup grated Parmesan cheese: 2 tablespoons each for the cutlets and soup.
• ☐ 2 tablespoons crumbled goat cheese: for the broccoli salad.
• ☐ Salted butter: 3 cups plus 6 tablespoons, or 6¾ sticks: a 2-pound package leaves you a little extra. That's 14 tablespoons for the biscuits, 1¼ cups for the cake and frosting, ½ cup each for the mashed potatoes and fried pears, and 2 tablespoons each for the ham casserole and green beans.
• ☐ 1 stick unsalted butter: for the cornbread.

Cans, jars, pasta, and rice

• ☐ 2 (14-ounce) cans chili beans.
• ☐ 1 (14- or 15-ounce) can tomato sauce.
• ☐ 1 (15-ounce) can creamed corn: for the cornbread.
• ☐ 2 (14.5-ounce) cans cut green beans.
• ☐ 1 (10.5-ounce) can condensed cream of mushroom soup.
• ☐ 1 (15-ounce) can pumpkin puree: not pumpkin pie filling.
• ☐ 8 ounces egg noodles.
• ☐ ¼ cup chicken broth: for the soup.
• ☐ ½ cup real bacon bits: for the soup.

Check your pantry: sauces, baking ingredients, and seasonings

• ☐ All-purpose flour: 4 cups plus 2 heaping tablespoons total, plus a little for dusting the biscuit dough.
• ☐ Self-rising flour: 4 cups.
• ☐ Granulated sugar: 2 cups plus ¼ teaspoon total.
• ☐ Light brown sugar: ½ cup, packed.
• ☐ Powdered sugar: 4 cups: a 2-pound bag covers it.
• ☐ Honey: ½ cup.
• ☐ Italian bread crumbs: 1 cup.
• ☐ Baking powder: 1 tablespoon plus 1 teaspoon total.
• ☐ Baking soda: 1 teaspoon.
• ☐ Vanilla extract: 1 tablespoon plus 2 teaspoons total.
• ☐ Vegetable oil: ½ cup.
• ☐ Olive oil: 2 tablespoons.
• ☐ Mayonnaise: ¼ cup.
• ☐ Dried cranberries: ¼ cup.
• ☐ Sliced almonds: ¼ cup.
• ☐ Ranch seasoning: half of a 1-ounce packet.
• ☐ Ground cumin: 2 tablespoons.
• ☐ Ground cinnamon: 1½ tablespoons plus 2 teaspoons total, plus ½ teaspoon if you'd like it in the frosting.
• ☐ Pumpkin pie spice: 1 teaspoon.
• ☐ Garlic powder: 1 tablespoon plus ½ teaspoon total.
• ☐ Onion powder: 1½ teaspoons.
• ☐ Celery seed: 1 teaspoon.
• ☐ Lemon pepper: 1 teaspoon.
• ☐ Seasoning salt: 1 teaspoon.
• ☐ Salt: 3½ teaspoons total, plus a pinch for the pears and to taste for the soup.
• ☐ Kosher salt: 1 tablespoon plus ½ teaspoon total.
• ☐ Black pepper: 1¾ teaspoons total, plus to taste for the soup.
• ☐ Cooking spray, parchment paper, and foil.
• ☐ Check your equipment: an Instant Pot, a 12-cup muffin pan, a 9×13-inch baking dish, a 10×15-inch jelly-roll pan, and a cast-iron skillet or baking sheet for the biscuits.

Optional extras

• ☐ Chili toppings: shredded cheddar, corn chips, and sour cream.
• ☐ 1 tablespoon brown sugar and a pinch of baking soda: optional add-ins for the chili.
• ☐ Mashed potato toppings: bacon bits, chopped chives, or shredded Colby Jack.
• ☐ Shredded cheddar and green onions: for topping the potato soup.
• ☐ A small bunch of fresh parsley: optional garnish for the cutlets.
• ☐ 3 tablespoons poppy seeds: optional in the ham casserole, plus a sprinkle on top.
• ☐ 2 tablespoons bacon grease: optional for the sausage gravy. Save it from the Night 5 bacon.
• ☐ ¾ cup chopped pecans: for the cake frosting.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.