Menu Plan & Grocery List #3
Menu Plan Published February 4, 2025 by Nicole Dieckman / This article may contain affiliate links, please see our disclosure policy.
Welcome to The NestKeepr Menu Plan and Grocery List System #3! If this is your first time seeing our menu system click here for a quick explanation about what this is and is not.
Menu Plan #3
Comfort Food Meal – Bacon Tortellini Casserole
Rice Bowl Meal – Garlic Zucchini, Mushroom, & Chicken Bowl
Dinner Salad Meal – Southwest Salad
Click on the image below to download a printable PDF of MP #3.
Comfort Food Meal: Bacon Tortellini Casserole
Ingredients:
- 1 package refrigerated family size tortellini (you can use any variety you like)
- 1 package bacon
- 1 package frozen peas
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded mozzarella cheese (you can double this to make it extra cheesy)
- 1/4 cup Parmesan cheese
- 1/2 cup sour cream (optional, for extra creaminess)
- 1/2 cup milk (you can use heavy cream for a richer taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- Salt and pepper to taste
Directions:
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions (usually about 3-5 minutes for refrigerated tortellini). Drain and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove from the pan, let cool, and crumble into small pieces. Set aside.
- Make the sauce: In a large mixing bowl, combine the cream cheese, sour cream (if using), 1 cup mozzarella, Parmesan, milk, garlic powder, onion powder, salt, and pepper. Use a hand mixer or whisk to combine until smooth and creamy.
- Assemble the casserole: Preheat your oven to 350°F (175°C). In a large casserole dish (9×13 works well), combine the cooked tortellini, crumbled bacon, frozen peas, and sauce mixture. Stir everything together until well-coated.
- Top with cheese: Sprinkle the remaining 1 cup mozzarella cheese on top of the casserole.
- Bake: Cover the casserole with foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the top is golden and bubbly. Once done, remove the casserole from the oven and let it cool for a few minutes.
- Serve and enjoy: Scoop out servings and enjoy your creamy, cheesy, and bacon-packed tortellini casserole!
Rice Bowl Meal: Garlic Zucchini, Mushroom, & Chicken Bowl
Ingredients:
- Rice
- Garlic
- Chicken Breasts
- Zucchini
- Mushrooms
- Butter
- Salt & Pepper
- Garlic Powder
- Onion Salt
- Italian Seasoning
- Sriracha (optional)
Directions:
Cook the Rice: Prepare rice according to package instructions or your preferred method. For 4 servings, use 2 cups of rice. (Example: 2 parts water to 1 part rice. Bring to a boil, cover, reduce heat to simmer, and cook for 20 minutes. Remove from heat and let rest, covered, for 5-10 minutes.)
Season Rice: Stir in 2 tablespoons of butter and two pinches of salt, or to taste, before covering the rice to simmer.
Cook the Chicken: Heat an oil in a frying pan over medium heat. Once hot add chicken and season with Olive Oil, Garlic Powder, Onion Salt, Italian Seasonings, Salt, and Pepper. Cook the chicken until the center has reached 165 degrees turning halfway through.
Prepare the Garlic: Remove garlic cloves from the paper sheath or skin. Crush under a knife and then dice into small pieces.
Prepare the Zucchini: Cut your Zucchini into slices and then cut those slices into halves.
Prepare the Mushrooms: Wash the mushrooms and slice if not already pre-sliced.
Cook the Vegetables: Heat oil in skillet over medium heat. Add garlic and butter, stir frequently for 30 seconds to 1 minute and then add zucchini and mushrooms to sauté. season with garlic powder, onion salt, Italian seasonings, salt, and pepper. Sauté for approximately 5 minutes, stirring occasionally, until veggies begin to soften. Add more butter for flavor during this time, to taste if desired.
Plate: Layer rice, cooked veggies, and diced chicken in a pasta bowl. Optional: top with sriracha.
Dinner Salad Meal: Southwest Salad
Ingredients:
- Mixed Greens
- Southwest Ranch
- Corn on the Cob (approximately 1 cob per person)
- 1 can Black Beans
- Cherry Tomatoes
- Avocados
- Optional: Quinoa
- Butter (for corn)
- Chili Powder
- Garlic Powder
- Salt
- Pepper
Directions:
- Prepare Chicken: Preheat oven to 350 degrees. In a baking dish add olive oil and chicken, top with a second drizzle of olive oil, chili powder, garlic powder, salt, and pepper. Bake for 30-40 minutes until the chicken has reached the internal temperature of 165 degrees. Once finished slice the breasts into serving slices.
- Warm the Beans: Add your beans to a sauce pan and set to simmer on low heat with a lid, checking occasionally and stirring. Add salt or hot sauce to taste if desired.
- Prepare the Mixed Greens: Wash your greens in a salad spinner and then toss in a salad bowl with the dressing, Southwest Ranch.
- Optional: Cook Quinoa: Quinoa adds a ton of nutritional value and is a great addition to any salad but isn’t necessary. If you are adding quinoa, just pop it on the stove according to package instructions.
- Corn: Slice the corn from the cob. In a Wok or Saute pan melt butter. Add corn kernels and salt. Sauté until they start to turn golden.
- Avocado: Slice the Avocado in half, remove the pit, and then the skins. Slice halves into thin slices.
- Prepare Tomatoes: Wash and slice cherry tomatoes in half.
- Plate: To a pasta dish, add the tossed mixed greens. Top with corn, beans, tomatoes, quinoa optionally, and chicken. Add the Avocado last as a topper and salt gently.
Grocery List #2
To place grocery list items in an Amazon Fresh cart (if you are in an area serviced by Amazon Fresh) and have them delivered to your home, click on the links the ingredients section of each meal, otherwise for a printable grocery list click on the image below.
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