Need a meal plan that is full of delicious family friendly meals, an easy to shop grocery list that sends the ingredients straight to your doorstep AND that is completely free? This meal plan is exactly that! Every recipe is less than $30 and under 30 minutes to make. Here is your plan for the week.
What could be better than having your groceries delivered straight to your door? Nothing, expect for maybe this meal plan that will get dinner on the table for less than $30 and under 30 minutes for your busy family.
If you haven’t tried Insacart or are worried if it’s more expensive just give it one try! I promise you will end up saving money. Use the code: MDOW114103 at check out to get $10 off!
Instacart Walmart Grocery How To:
I did all the grocery lists for you so all you have to do is click this link if you want to make all 5 dinners or click the individual grocery lists under the recipe you would like to make. Make sure to check the quantities in the recipes and double check your fridge and pantry for what you already have on hand.
When you get to the grocery list page make sure you click the + button for any ingredients you don’t have on hand. If there is an item that is out of stock just pick a replacement.
Next pick your delivery time and date and get your groceries delivered directly to your doorstep.
Now let’s make these recipes!
Instacart Walmart 5 Day Dinner Menu:
Chicken Chow Mein:
Ingredients:
- 1 Teaspoon Avocado Oil (pantry item)
- 1 Pound Chicken (boneless, skinless and cut into thin strips)
- 3 Sheets Chinese Noodles (I used about 4 cups cooked noodles)
- 1/2 Cup Carrot, Julienned
- 1/4 Cup Red Bell Pepper, Sliced Thin
- 1/4 Cup Snow Peas, Cut in Half
- 1/4 Cup Mushrooms, Sliced
- 1 Teaspoon Fresh Ginger, Grated
- 1/2 Cup Hoisin Sauce
- 1/2 Cup Oyster Sauce
- 1 Teaspoon Braggs Aminos or Soy Sauce
Directions:
- In a large sauté pan or wok heated over medium high heat add the avocado oil and chicken and sauté for 2-5 minutes or until chicken is cooked through.
- Meanwhile bring a pot of water to a boil and cook Chinese noodles for 4 minutes.
- Add the carrot, bell pepper, snow peas, mushrooms and ginger to the chicken and stir to combine. Then add the hoisin sauce and oyster sauce.
- Drain the noodles and then add them directly into the chicken mixture and toss to combine. If the sauce is too thick you can add a couple tablespoons of the noodle water to thin it out.
- Optional: add a couple of dashes of soy sauce at the end and serve.
Lemon Chicken Alfredo Lasagna:
Ingredients:
- 1 pound lasagna noodles
- 2 jars Alfredo sauce
- 1 lemon, zested
- 1 pound Italian mixed cheese blend
- 1 rotisserie chicken, shredded
- side salad
- garlic bread
Directions:
- Cook the lasagna noodles in a large stockpot with boiling salted water.
- Drain the noodles and toss in a little olive oil to prevent sticking.
- Preheat the oven to 375 F.
- Spray a 9×13 baking dish with cooking spray. Spoon a couple spoonfuls of sauce on the bottom of the pan. Layer with a layer of lasagna noodles, more sauce (enough to cover the noodles), a sprinkling of Italian cheese blend, rotisserie chicken and a little lemon zest.
- Repeat the layers until you have reached the top of the pan. Place a final layer of Alfredo sauce and a sparkling of cheese and bake in the oven for 15-20 minutes or until the lasagna is heated through. Remove and let sit for at least 5 minutes to rest.
- Toast the garlic bread and toss the salad with your favorite dressing and serve with lasagna.
Mexican Chicken Soup and Quesadillas:
Ingredients:
- 1 white onion, cut large dice
- 4 cloves garlic, minced
- 2 green bell pepper, large diced
- 4 tomatoes, quartered
- 1 rotisserie chicken, shredded
- 1 teaspoon oregano
- 2 (32 ounce container) chicken stock
- corn tortillas (dependent upon how many quesadillas you would like to make)
- queso chihuahua cheese (dependent upon how many quesadillas you would like to make)
Directions:
- Place the onion, garlic, bell pepper, tomatoes, chicken, oregano and chicken stock in a large pot and bring to a simmer.
- Boil for 10-15 minutes to soften the vegetables.
- Remove the chicken and shred. Add the chicken back into the pot.
- Make the quesadillas by preheating a non-stick skillet over medium heat. Place the tortilla in the bottom of the pan and top with cheese on half of the tortilla. Fold the tortilla in half and cook until cheese melts. Flip the tortilla and cook on the other side until golden. Remove and slice into quarters. Serve the quesadillas with the soup.
Asian Chicken Tacos:
Ingredients:
- 2 Cups Shredded Rotisserie Chicken
- 2 Teaspoons Sesame Oil
- 2 Tabelspoons Hoisin Sauce
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Ketchup
- 8 Corn Tortillas
- 1 Cup Canola or Avocado Oil
- 1/2 Cup Carrots, Shredded
- 1/4 Cup Red Onion, Shaved
- 2 Tablespoons Pickle Juice
- Queso fresco to top
- Cilantro to top
Directions:
- Preheat your oven to 450 degrees F.
- Toss the rotisserie chicken with the sesame oil, hoisin sauce, soy sauce and ketchup. Mix to combine and place in an oven proof baking dish.
- Bake the chicken for 10 minutes just to heat through. (you can also microwave for 1 minute.
- In a small mixing bowl, combine the carrot, onion and pickle juice and let sit while you make the taco shells.
- Preheat a small saute pan or cast iron skillet over medium heat and add the oil.
- When your oil is hot but not smoking, carefully place your tortilla in the hot oil and fry on one side for 1 minute fold to form a taco shell and hold in the hot oil with tongs for 30 seconds. Turn the taco shell over to fry the other side, holding the shell down with the tongs. Remove and place on a paper towel lined plate. Season with salt.
- Fill the taco shells with chicken mixture, slaw and top with cilantro and cotija cheese.
Pepperoni and Pineapple Pizza Bagels with Veggies and Ranch:
Ingredients:
- Dave’s Killer Bread Plain Bagels
- 1 jar tomato sauce
- Italian shredded cheese
- 20 oz pineapple chunks, drained
- pepperoni, sliced
- celery, carrot, ranch dressing
Directions:
- Preheat the oven to 450 F.
- Place the bagels cut side up on a foil lined baking sheet.
- Spoon the sauce on top of the bagels to create a thin, even layer.
- Top with shredded cheese, pineapple chunks and pepperoni and place in the oven for 5-10 minutes or until the cheese is melted and golden brown.
- Serve with celery, carrot and ranch.