This week’s menu features tried and true, ultra-popular recipes from IowaGirlEats.com. From 5 ingredient crock pot recipes that feed (and please) a crowd, to one of my family’s favorite soups, a seasonal salad recipe that readers have been loving for YEARS, and a newer recipe that became an instant hit when I shared it earlier this past year (spoiler alert: it’s Gluten Free Pizza Crust made with normal, everyday ingredients!) I think you’re really going to love cooking and eating dinner this week.
Click here to download the printable meal plan.
Week 5 Recipes
- Monday: Crock Pot Italian Beef Sandwiches
- Tuesday: Thai Quinoa Salad with Peanut Dressing
- Wednesday: Easy Chicken and Rice Soup
- Thursday: Beef & Veggie Enchilada Skillet
- Friday: Gluten Free Pizza
- Weekend: Fall Shredded Brussels Sprouts Salad
Grocery Shopping List
Click here to download a printable shopping list.
Produce
- Yellow onion, 1, Enchilada Skillet
- Shallot or small onion, 1, Chicken and Rice Soup
- Jumbo shallots, 2, Fall Brussels Sprouts Salad
- Green onions, 4, Thai Quinoa Salad
- Red bell peppers, 2, Thai Quinoa Salad + Enchilada Skillet
- Mixed greens OR baby spinach, 5oz, Thai Quinoa Salad
- Brussels sprouts, 12oz, Fall Brussels Sprouts Salad
- Shredded carrots, 2 cups, Thai Quinoa Salad + Chicken and Rice Soup
- Fresh cilantro, 1/2 bunch, Thai Quinoa Salad
- Garlic cloves, 8, Thai Quinoa Salad + Enchilada Skillet + Chicken and Rice Soup
- Lime, 1, Thai Quinoa Salad
- Pear OR apple, 1, Fall Brussels Sprouts Salad
Refrigerated
- Dijon mustard, 1 teaspoon, Fall Brussels Sprouts Salad
Dairy
- Provolone cheese slices, 6-12, Crock Pot Italian Beef
- Gorgonzola (or feta or goat) cheese crumbles, 1/4 cup, Fall Brussels Sprouts Salad
- Shredded Mexican cheese blend, 6oz, Enchilada Skillet
- Shredded pizza-blend cheese OR shredded mozzarella cheese, 8oz, GF Pizza
Meat
- Lean ground beef, 1lb, Enchilada Skillet
- Chuck roast, 3lb, Crock Pot Italian Beef
- Chicken breasts, 1lb, Chicken and Rice Soup
Pantry
- GF all-purpose / measure-for-measure flour, 2 Tablespoons (can use Schar blend below), Enchilada Skillet
- GF baking flour blend WITH binder, Schar Mix It! Universal recommended, 2-1/2 cups, GF Pizza
- GF baking powder, 1 Tablespoon, GF Pizza
- Quick rise instant yeast, Red Star recommended, 7g packet, GF Pizza
- Sugar, 1 Tablespoon, GF Pizza
- Tomato paste, 1/4 cup, Enchilada Skillet
- GF pizza sauce, 1 – 2 cups, GF Pizza
- Black beans, 15oz can, Enchilada Skillet
- GF chicken broth or stock, 13 cups, Thai Quinoa Salad + Enchilada Skillet + Chicken and Rice Soup
- GF beef stock or broth, 1-3/4 cups, Crock Pot Italian Beef
- Long grain white rice, Lundberg Farms recommend, 1 cup, Chicken and Rice Soup
- Pre-rinsed quinoa, 1-1/2 cups, Thai Quinoa Salad
- GF white corn tortillas 8, Enchilada Skillet
- GF Pepperoncini pepper slices, Mezzetta recommended, 8oz, Crock Pot Italian Beef
- GF Chicago-Style, Mezzetta recommended, 8oz, Crock Pot Italian Beef
- GF hoagie buns / sandwich rolls, 6-8, Crock Pot Italian Beef
- Dried cranberries, 1/4 cup, Fall Brussels Sprouts Salad
- Pecan halves, 1/4 cup, Fall Brussels Sprouts Salad
- Pure maple syrup, 1 Tablespoon, Fall Brussels Sprouts Salad
- Roasted peanuts, 1/3 cup, Thai Quinoa Salad
- Creamy peanut butter, 1/2 cup, Thai Quinoa Salad
- Honey, 1/4 cup, Thai Quinoa Salad
- GF reduced sodium Tamari, 3 Tablespoons, Thai Quinoa Salad
- Toasted sesame seeds, 2 teaspoons, Thai Quinoa Salad
Oil/Vinegar/Spice
- Extra virgin olive oil, 1 cup + 1 Tablespoon, Enchilada Skillet + Fall Brussels Sprouts Salad + GF Pizza + Chicken and Rice Soup
- Vegetable oil, 3 Tablespoons, Enchilada Skillet
- Sesame oil, 2 teaspoons, Thai Quinoa Salad
- Balsamic vinegar, 2 Tablespoons, Fall Brussels Sprouts Salad
- Rice vinegar, 2 Tablespoons, Thai Quinoa Salad
- Mild chili powder, 3 Tablespoons + 1 teaspoon, Enchilada Skillet
- Cumin, 1-1/4 teaspoon, Enchilada Skillet
- Ground ginger, heaping 1/2 teaspoon, Thai Quinoa Salad
- Onion powder, 1/2 teaspoon, Enchilada Skillet
- Dried oregano, 1/2 teaspoon, Enchilada Skillet
- Garlic powder, 1/4 teaspoon, Enchilada Skillet
- GF Italian salad dressing mix, .7 – .9oz packet, Crock Pot Italian Beef
- Salt, 1 Tablespoon, all recipes
- Pepper, all recipes
Freezer
- Frozen sweet corn, 1 cup, Enchilada Skillet
- Frozen shelled edamame, 1 cup, Thai Quinoa Salad
Prep Checklist
Click here to download a printable prep checklist.
Chop
- Thinly slice 1 bell pepper, Thai Quinoa Salad
- Small dice 1 bell pepper, Enchilada Skillet
- Chop 4 green onions, Thai Quinoa Salad
- Chop 1/3 cup roasted peanuts, Thai Quinoa Salad
- Chop 1 yellow onion, Enchilada Skillet
- Chop 1 shallot or small onion, Chicken and Rice Soup
- Chop 8 GF white corn tortillas into squares, Enchilada Skillet
- Thinly slice/shave 12oz brussels sprouts, Fall Brussels Sprouts Salad
- Chop 1/4 cup pecan halves, Fall Brussels Sprouts Salad
- Thinly slice 2 jumbo shallots then separate into rings, Fall Brussels Sprouts Salad
Combine
- Make Peanut Dressing up to 3 days ahead of time, Thai Quinoa Salad
- Make Maple-Balsamic Vinaigrette up to 5 days ahead of time, Fall Brussels Sprouts Salad
Protein
- Trim 3lb chuck roast of visible fat then cut into 4-6 pieces, Crock Pot Italian Beef
- Chop 1lb chicken breasts into bite-sized pieces, Chicken and Rice Soup
Cook
- Cook 1-1/2 cups quinoa in 3 cups chicken stock or broth up to 3 days ahead of time, Thai Quinoa Salad
- Make red enchilada sauce, Enchilada Skillet
- Cook pizza toppings if needed, GF Pizza
Miscellaneous
- Thaw 1 cup frozen edamame in 1 cup water, Thai Quinoa Salad
- Drain then rinse 15oz can of black beans, Enchilada skillet
