The secret to success in this week's meal plan? A huge batch ofmake-ahead ground beef—that you cook all in one pot.
You'll make this versatile, kid-friendly protein on Sunday, setting yourself up for two quick-and-easy dinners this week: beef-and-cheddar hand pies and a cozy Shepherd's pie. And a bonus: at the end of all that, you'll still have two meals' worth of beef left over in the freezer for another time.
But you can't live on ground beef alone. What else is in store for you? Amustardy baked chickenwith simple steamed broccoli. Anassemble-your-own baked potato bar. And afrittata that's packed with chickpeas and greens. (With some extra crispy chickpeas for snacking.)
All the details are below. But first, the grocery list:
Pantry
- Extra-virgin olive oil
- Apple cider vinegar
- Kosher salt
- Sea salt
- Black pepper
- Crushed red pepper flakes
- Fennel seeds
- Celery salt
- Medium curry powder
- Dried thyme
- Dried rosemary
- Whole-grain mustard
- Worcestershire sauce
- Tomato paste
- Mayonnaise
- 2 (15.5-ounce) cans chickpeas
- 8 ounces beef or chicken stock
Produce
- 1 head garlic
- 2 medium and 1 large onion
- 7 baking potatoes
- 1 large carrot
- 1 large bunch broccoli
- 1 small bunch hardy greens (such as mustard, kale, or Swiss chard)
- 5 Persian cucumbers or 1 small English hothouse cucumber (about 12 ounces)
- 1 lemon
- 1 1/2 cups mixed tender herbs (such as basil, cilantro, and/or parsley)
Dairy
- 8 ounces cheddar cheese
- 1 1/2 dozen large eggs
- Salted butter
- 16 ounces sour cream
- Milk or heavy cream
Butcher’s Counter
- 4 pounds ground beef chuck (20% fat)
- 3 whole chicken legs, thighs and drumsticks separated
Bakery
- 1 loaf crusty bread
Freezer Case
- 1 package frozen puff pastry
- 1 package frozen peas
SUNDAY:Big-Batch Ground Beef
This clever meal prep is going to save you precious minutes throughout the week. You’ll season and brown all four pounds of ground beef today, using our clever all-in-one-pot method. Once it’s all done, divide the meat into four airtight containers. Place two in the fridge to use this week, and the other two in the freezer for future meals. (You're welcome!)
MONDAY:Mustard Baked Chickenwith Steamed Broccoli
A quick, mustardy marinade lends pizzazz to what could’ve been an ordinary Monday night dinner. Add an extra chicken leg for Wednesday. When the poultry is 10 minutes from done, start steaming the broccoli. You should have leftovers of that too. Stow it with the extra chicken in the fridge (pull the cooked chicken from the bones first). Before you go to bed, transfer one sheet of puff pastry from the freezer to the fridge, tightly wrapped.
TUESDAY: Beef-and-Cheddar Hand Pies withSmashed Cucumber Salad
Tonight you’re using the first batch of that browned beef. Preheat the oven to 400°F, then sauté a chopped onion and a clove or two of garlic in some olive oil. When it’s soft but not browned, add a glug or two of Worcestershire and remove from the heat. Stir in one container's worth of cooked beef plus 4 ounces of shredded cheddar. Roll out the puff pastry on a lightly floured surface and cut into 4 squares. Put 1/4 of the beef mixture on each, then fold over one corner of each square to form triangles. Press the edges together and brush with beaten egg. Place the pies on a baking sheet and brush the tops with more egg, then bake until puffed and golden brown, about 20 minutes. While the pies are baking, wipe off the rolling pin and smash up the cucumbersaccording to this recipefor an easy salad.
WEDNESDAY:Baked Potato Bar
Baked potatoes take a while, but here’s a trick to trim off 20-30 minutes of oven time: prick the potatoes all over then microwave, two at a time, for 5-6 minutes. Transfer to a 400°F oven and start checking for doneness after 25 minutes. Use all 7 potatoes, since you’ll need 3 for Friday (you can skip the microwave for those, and just let them finish baking while you eat dinner). To serve, set out butter and sour cream, of course, but also shredded cheddar, defrosted frozen corn kernels, and Monday night’s leftover chicken and steamed broccoli. Let everyone top their own potatoes—a picky eater’s dream. After dinner, scoop out the insides of the extra potatoes and mash them with 6 tablespoons of salted butter, 1/2 cup of milk or heavy cream, and salt. Refrigerate—this will top your Shepherd's pie on Friday.
THURSDAY:Spiced Chickpeas and Greens Frittata
We love weeknight frittatas because they're a great way to get vegetables into veg-averse kids. This one is made with crispy, curry-scented chickpeas for a fun twist—we won’t be a bit surprised if your kids love munching on those set-aside toasted legumes while the frittata cooks. Little ones don’t like hot stuff? Skip the red pepper flakes and pass them at the table instead. Serve the frittata with crusty bread.
FRIDAY: Shepherd’s Pie
Pre-browned牛肉和土豆pre-mashed他lp you get this into the oven lightning-fast. Roughly chop the onion and carrot and then cook them until they're softened, about 4-5 minutes. Then add the browned meat, 1 cup stock, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 tablespoons tomato paste, and 2 tablespoons Worcestershire. Bring the broth to a simmer, and cook until slightly thickened, about 10 minutes. Add the peas and cook for 2 minutes, or until just tender. Season with salt and pepper to taste, and remove from the heat.
Transfer the filling into a baking dish or pie pan (or leave it in the skillet if it’s ovenproof) and place on a baking sheet.
The mashed potatoes will spread more easily if they’re warm, so reheat them briefly in the microwave before topping the pie. Then spread them evenly over the filling. Cook until the filling bubbles up around the sides and the top is lightly browned, about 30 minutes. If the top isn’t brown enough, finish for 3-4 minutes under the broiler to get more color.
