Your week, planned : Easy Weekly Meal Plan: Fall Week 5 (Nov 7-13), 7 easy dinners + one grocery list

You need

• 1 box (16 oz) frozen potato-and-cheese pierogies
• 1 pack (13-14 oz) smoked sausage or kielbasa, in coins
• Half a bag of frozen green beans
• 2 Tbsp oil or melted butter
• Ketchup or sour cream to dip

Do this

1. Heat the oven to 425°F. Line a big sheet pan with foil.
2. Toss the frozen pierogies, sausage coins and green beans with the oil and a pinch of salt and garlic powder. Spread out in one layer.
3. Roast 20 minutes, flipping once halfway, until the pierogies are golden and puffed.
4. Serve with ketchup or sour cream to dip.

You need

• 3 lb chicken tenders (save half for Tuesday)
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp each salt, garlic powder and paprika
• 4 lb potatoes, peeled and cut in chunks
• 4 Tbsp butter + ¾ cup milk
• Baby carrots on the side

Do this

1. Heat the oven to 425°F. Put the potatoes in a big pot of salted water and boil 15 to 18 minutes, until soft.
2. While they boil, dip each tender in egg, then press into the seasoned panko. Lay on 2 oiled sheet pans.
3. Bake 15 to 18 minutes, flipping once, until golden and 165°F inside.
4. Drain the potatoes and mash with the butter and milk. Save half the tenders and half the mash for Tuesday.

You need

• 1½ lb ground beef (half the big pack)
• 1 egg
• ½ cup panko (from Sunday)
• ¼ cup milk
• 1 tsp salt + ½ tsp garlic powder
• ½ cup ketchup + 1 Tbsp brown sugar for the top
• Frozen green beans on the side

Do this

1. Heat the oven to 400°F. Grease a 12-cup muffin tin.
2. Mix the beef, egg, panko, milk, salt and garlic powder with your hands. Don't overmix.
3. Press into 12 cups. Stir the ketchup and brown sugar and spoon a little on each.
4. Bake 18 to 20 minutes, until 160°F inside. Steam the green beans while they bake.

You need

• Saved mashed potatoes from Sunday
• Saved chicken tenders from Sunday, chopped
• 1 bag frozen corn
• 1 jar (12 oz) or packet of brown or chicken gravy
• 1 cup shredded cheddar

Do this

1. Warm the mash in the microwave, 3 to 4 minutes, stirring halfway (a splash of milk helps).
2. Warm the tenders on a sheet pan at 400°F for 8 minutes so they get crispy again, then chop.
3. Microwave the corn 4 minutes and heat the gravy.
4. Layer in bowls: mash, corn, chicken, gravy, cheese.

You need

• 1½ lb ground beef (the other half of the pack)
• 12 oz medium pasta shells
• 3 cups beef or chicken broth
• 1 can (8 oz) tomato sauce
• 1 Tbsp ketchup + 1 tsp yellow mustard
• ½ cup milk
• 2 cups shredded cheddar

Do this

1. Brown the beef in a big pot over medium-high, 6 to 8 minutes. Drain the fat.
2. Add the shells, broth, tomato sauce, ketchup and mustard. Bring to a boil.
3. Cover and simmer 12 to 14 minutes, stirring twice, until the pasta is tender.
4. Off the heat, stir in the milk and cheese until creamy. Save a thermos-size scoop for Thursday's lunchbox.

You need

• 1 box (10-12) frozen waffles
• 1 pack bacon
• 8 eggs
• 1 Tbsp butter
• Syrup
• Any fruit (strawberries, apples)

Do this

1. Heat the oven to 400°F. Lay the bacon on a foil-lined sheet pan and bake 15 to 18 minutes, until crisp.
2. Toast the waffles in batches.
3. Scramble the eggs in the butter over medium-low, 4 to 5 minutes.
4. Plates, syrup, fruit. Toast 2 extra waffles and let them cool for Friday's lunchbox.

You need

• 6 plain bagels, split
• 1 jar pizza sauce
• 2 cups shredded mozzarella
• Pepperoni

Do this

1. Heat the oven to 425°F. Lay the bagel halves cut side up on a sheet pan and toast 3 minutes.
2. Everyone spreads sauce and adds cheese and pepperoni on their own halves.
3. Bake 7 to 9 minutes, until the cheese bubbles.
4. Cool 2 minutes (the sauce is hot). Week done.