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.
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!
And don’t forget to pin this meal plan to your Pinterest and share with your friends.
Instacart Grocery How To:
I did all the grocery lists for you so all you have to do is click the links on the recipes you want to make and add the items to your cart. 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 Quick and Easy 5 Day Dinner Menu:
Mexican Picadillo:
Ingredients:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Garlic salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked rice or chips, for serving
Directions:
- Heat a large skillet or frying pan over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat from the pan.
- Add the chopped onion, bell pepper, potatoes, tomatoes and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion is translucent and fragrant.
- Season the mixture with ground cumin, dried oregano, garlic salt. Stir to combine, making sure all the ingredients are evenly coated with the spices.
- Cover the skillet and let the picadillo simmer over medium-low heat for about 15 minutes, or until the vegetables are tender and the flavors have melded together.
- Once the picadillo is ready, taste and adjust the seasoning as needed. Add more salt and pepper if desired.
- Serve the Mexican picadillo hot, garnished with fresh cilantro, alongside cooked rice or tortilla chips.
Spaghetti with Meat Sauce, Garlic Bread, Side Salad:
Ingredients:
- 1 pound spaghetti
- 1 pound ground beef
- 1 jar Rao’s tomato sauce
- Parmesan Cheese
- Garlic Bread
- Bagged Salad
Directions:
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion is soft and translucent.
- Stir in the diced tomatoes (with their juices) and tomato sauce. Mix well to combine.
- Season the sauce with dried oregano, dried basil, dried thyme, salt, and pepper. Stir to incorporate the seasonings evenly into the sauce.
- Let the sauce simmer over medium-low heat for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
- Once the sauce is ready, taste and adjust the seasoning as needed. Add more salt and pepper if desired.
- To serve, divide the cooked spaghetti among serving plates or bowls. Top with a generous spoonful of the meat sauce.
- Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
- Serve the spaghetti with easy meat sauce hot, and enjoy your comforting and satisfying meal!
Chicken Piccata:
Ingredients:
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1 cup panko bread crumbs
- 1-3 tablespoons avocado oil or other cooking oil
- Kosher salt, to taste
- black pepper, to taste
- 6 tablespoons butter
- 2 tablespoons capers, rinsed
- 1/4 cup parmesan cheese, freshly grated
- 1 pound fresh pasta of choice
Directions:
- Preheat a large non-stick skillet over medium high heat.
- Bring a pot of water to a boil.
- Cut the chicken breast in half lengthwise to create a thin cutlet. You should have four pieces after cutting.
- Place the panko in a shallow bowl or plate and dredge the chicken breast into the panko on both sides. Press down slightly to coat.
- Add the oil to the pan and then add the chicken carefully. Season with salt and pepper.
- Pan sear the chicken on each side for 5-6 minutes or until cooked through. You may need to add a little more oil to the pan when flipping. Season the other side with salt and pepper after flipping.
- Carefully remove the chicken to plate and then turn the pan down to low.
- Cook pasta according to package directions.
- Add the butter and cook until foamy and slightly golden brown. Be careful not to burn. Add the drained capers and then add the chicken back in.
- Serve the chicken with pasta and top with garnishes of choice and extra butter and capers.
Shepherds Pie:
Ingredients:
- 1.5 pounds ground beef
- 1 large onion, finely chopped
- 2 carrots, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Olive oil for cooking
- Premade mashed potatoes
- Boursin cheese
- 2 cups cheddar cheese, shredded
Directions:
- Preheat a large nonstick skillet over medium heat.
- Add the ground beef to the skillet and cook until browned. Break up the meat with a spoon to ensure even cooking.
- Add finely chopped garlic, onions, celery, and diced carrots. Sauté until the vegetables are softened and the onions are translucent.
- Stir in the ketchup, tomato paste and worchestershire sauce and cook for a couple of minutes. Season with salt and pepper and place the mixture into a greased 9×13 pan.
- Incorporate the Boursin cheese with the premade mashed potatoes.
- Preheat your oven to 400°F (200°C).
- Spoon the Boursin mashed potatoes over the ground beef filling, spreading them to cover the entire surface. Then top with shredded cheddar cheese.
- Place the baking dish in the preheated oven and bake for approximately 15 minutes or until the mashed potatoes turn golden brown.
- For an extra touch of crispiness, broil the Shepherd’s Pie for a few minutes until the top is beautifully golden and slightly crispy.
- Allow the Shepherd’s Pie to cool for a few minutes before serving. Scoop generous portions onto plates, and savor the harmonious blend of seasoned ground beef and velvety Boursin mashed potatoes
Pork Tenderloin Al Pastor Skewers:
Ingredients:
- 2 pounds pork tenderloin, trimmed of fat silver skin and cut into 1 inch cubes
- 2 tablespoons honey
- 1 teaspoons garlic salt
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon achiote annatto paste
- 1 large orange zested and juiced
- 1 tablespoon pineapple crushed
- 1 teaspoon Kosher salt
- 3 cloves garlic, minced
- Fresh pineapple, cut into 1 inch cubes
- Rice
Directions:
- Trim any excess fat and silver skin from the pork tenderloin.
- Cut the tenderloin into 1-inch thick medallions, ensuring they are relatively uniform in size for even cooking.
- Place the pork medallions in a large resealable plastic bag or a shallow dish.
- In a bowl, whisk together all the marinade ingredients until well combined.
- Pour the marinade over the pork medallions, making sure each piece is thoroughly coated.
- When you are ready to cook preheat your grill to medium-high heat.
- Thread the marinated pork medallions onto metal skewers, leaving a small space between each piece. Thread a piece of pineapple on the top and bottom of the skewer.
- Cook the rice according to package directions.
- Place the skewers on the preheated grill and cook for approximately 8-10 minutes. Turn the al pastor kabobs to grill each side. Cook until the pork is cooked through and has a charred exterior.
- Baste the grilled skewers with any remaining marinade during grilling to enhance the flavor and keep the meat moist.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
- Serve the skewers with rice.