Weekly Dinner Menu

Happy Monday my loves! Welcome to the Weekly Dinner Page! I had an overwhelming request for me to post my weekly dinner menu and coordinating recipe list. I am truly humbled that anyone cared enough to ask for this so thank you so much! I will update this weekly and archive it so that anyone can revert back and see weeks passed. Also, definitely check out my Recipe story highlights on the Gram. I will continue to share more recipe videos there.

I prep my dinner menu and grocery list every Sunday night for the beginning of the week and shop for groceries on Mondays. I cook 5 days a week and allow for 1 night of leftovers and 1 night to either get takeout, pizza, dine at a restaurant, etc. I feel that planning for things this way guarantees that all food will be consumed, none will go to waste and keeping it real that we love to go out to eat and making allowances for it.

(Menu is in no particular order. I decide each morning what we will have for that evening, so I can accommodate for evening activities like gymnastics, soccer, church functions, etc.)

Dinner Menu 9/23 – 9/29

Slow Cooker Teriyaki Steak Bites served over rice (basically beef tips with gravy. its a family fav and my mom’s recipe) and steamed whole artichokes.

Stuffed Pepper Soup (new recipe we are trying out. recipe found HERE)

Kelsey Nixons Baked Ziti (THIS is the most INCREDIBLE ziti I have ever had. Fam fav. we make it meatless. It’s pretty rich, so keep that in mind. Also MUST use Rao’s Marinara sauce as the recipe calls for, trust me on this!)

Garlic and Herb Pork Tenderloin (found already marinated in most grocery stores meat section), Mashed potatoes, Mushroom Spinach Salad

Chili Lime Shrimp Tacos (soooo delish and while the recipe looks difficult it’s not! it’s super easy. if you can prep garnishes and ingredients ahead of time it will make this recipe a breeze.)


Slow cooker Teriyaki steak

For the marinade:

1 tsp onion powder

1/2 tsp pepper

1 c of teriyaki sauce

1- 1.5 lbs. beef stew meat

1 TBS onion powder

1 tsp pepper

1 c flour

2 TBS olive oil

1 small white onion diced finely

1 c of beer (use a Coors or Budweiser, either is fine. You can omit this, but the yeast in the beer really helps to break down and tenderize the meat and provides great flavor)

1/4 c teriyaki sauce

2 – 12oz. Jar Savory Beef gravy

1/2 c water

Pepper to taste. No salt

Cut stew meat into bite-sized chunks (if needed) place in a large bowl or gallon zip lock bag. Add marinade ingredients and marinate a minimum of 6 hours in the fridge. I usually prepare right before bed the night before.

Combine flour, pepper and onion powder in a shallow bowl/dish. Drain and discard marinade.

Dredge meat through flour mixture to give it a light dusting of mix and set aside. Heat oil in a large skillet over medium/high heat. Add the meat to the skillet and cook til lightly brown. DO NOT cook it all the way. It’s just a light browning to help the meat stay juicy and


In a slow cooker on low add the meat, diced onion, beer, gravy, teriyaki sauce, water and pepper to taste. Cook on low 6-8 hours stirring every once in a while. Serve over rice or mashed potatoes.

Mushroom Spinach Salad

16 oz White Mushrooms (sliced thickly)

2 TBS olive oil

1 TBS Minced dehydrated onions

2 TBS teriyaki sauce

1 tsp garlic powder

Salt and pepper to taste

1/4-1/2 c water

In a large skillet on med/high, heat the oil til it ripples, add all ingredients and sauté until cooked and heated through. If the mushrooms seem a little dry add a little more water a tablespoon at a time. (If you’re a wine lover these taste great with a little sherry or white cooking wine. Just do a 1:1 ratio with wine and water). We serve these either by themselves or to get our greens over a bed of raw baby spinach.

Chile Lime Shrimp Tacos (recipe adapted from this one HERE)

2 Lbs. extra large (26-30) shrimp peeled and deveined with tails off. (I use frozen and thaw before starting prep)

2 TBS Trader Joes Chile Lime Seasoning

1 lime juiced

1 TBS olive oil

Rinse and pat shrimp dry. In a large bowl add the shrimp, 1 TBS olive oil, the Chile season and half lime juice. Stir to coat and set aside while you prepare the taco sauce.

Shrimp Taco Sauce:

1 C plain Greek yogurt

2 TBS olive oil

1 clove garlic peeled

1/2 small jalapeño (seeds and membranes removed)

1/4 C packed fresh cilantro leaves

1/4 tsp kosher salt

Zest and juice of 1 large or 2 really small limes

In a blender/food processor blend the yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice. Taste and see if seasonings need to be adjusted. blend til thin consistency. Set aside and prep the garnishes.

Cook the shrimp in a large skillet on med/high heat with the remaining 1 TBS olive oil. Add the shrimp and cook until heated through and shrimp is no longer translucent. About 3-4ish minutes. Be careful to not overcook. Transfer immediately to a plate.

Assemble tacos


White Corn tortillas, Avocado, Angel hair slaw (green cabbage finely sliced), Cilantro, Pico de Gallo, Lime wedges.

Thanks so much for stopping by!

XoXo, Tiff.

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