Your week, planned : Easy Weekly Meal Plan: Fall Week 6 (Nov 14-20), 7 easy dinners + one grocery list

You need

• 1 store rotisserie chicken (buy 2; the 2nd is for Monday)
• 1 cup BBQ sauce
• 1 pack (12) sweet Hawaiian-style rolls
• 4 slices cheese (optional)
• Baby carrots or apple slices on the side

Do this

1. Pull the meat off one chicken with two forks (skin and bones out). You'll have about 4 cups.
2. Warm the chicken with the BBQ sauce in a pan over medium, 5 minutes, stirring.
3. Split the rolls (keep them attached in one slab) and toast cut-side up under the broiler 1 to 2 minutes. Watch them.
4. Pile on the chicken, add cheese if you like, put the tops on and cut apart. Save 2 sliders for a lunchbox.

You need

• 2 lb ground beef
• 2 jars (24 oz each) marinara sauce
• 1 tsp garlic powder + 1 tsp Italian seasoning
• 1 lb spaghetti
• Grated parmesan to top
• Frozen broccoli on the side

Do this

1. Brown the beef in a big pot over medium-high, 8 to 10 minutes. Drain the fat.
2. Stir in both jars of marinara, the garlic powder and Italian seasoning. Simmer on low 15 minutes while the pasta cooks.
3. Boil the spaghetti as the box says. Drain.
4. Serve with parmesan. Save half the sauce (about 4 cups) in a container for Tuesday.

You need

• Meat from the 2nd rotisserie chicken, chopped
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 Tbsp butter
• ½ cup milk
• 1½ cups shredded cheddar
• Frozen broccoli, steamed on the side

Do this

1. Melt the butter in a pot, stir in the rice for 1 minute, then add the broth. Bring to a boil.
2. Cover, turn to low and cook 18 minutes, until the broth is soaked up.
3. Stir in the chicken, milk and cheese until creamy. Salt to taste.
4. Microwave or steam the broccoli and serve it next to the rice (or on top, for the ones who want it).

You need

• Saved meat sauce from Sunday (about 4 cups)
• 1 bag (25 oz) frozen cheese ravioli
• 2 cups shredded mozzarella
• Grated parmesan

Do this

1. Heat the oven to 400°F. Spread a thin layer of sauce in a 9x13 pan.
2. Add a layer of frozen ravioli (no need to thaw), then sauce, then 1 cup mozzarella. Repeat once.
3. Cover with foil and bake 15 minutes. Uncover, add parmesan and bake 8 to 10 more, until bubbling.
4. Rest 5 minutes so it cuts clean. Save a thermos-size scoop for Wednesday's lunchbox.

You need

• 1 lb ground pork
• 1 bag (14 oz) coleslaw mix
• 3 Tbsp soy sauce (low sodium is fine)
• 1 tsp garlic powder + ½ tsp ground ginger
• 1½ cups white rice
• Sweet chili or duck sauce to drizzle (optional)

Do this

1. Start the rice (stovetop or microwave packets).
2. Brown the pork in a big skillet, 6 to 8 minutes. Drain. Scoop out a plain portion for anyone who wants it.
3. Add the coleslaw mix, soy sauce, garlic and ginger to the rest. Cook 4 to 5 minutes, until just soft.
4. Bowls: rice first, then plain pork or the pork-and-slaw mix, sauce on top if they want.

You need

• 3 cups pancake mix (just-add-water or add milk + eggs as the box says)
• 1 cup blueberries (or chocolate chips, or nothing)
• 1 pack (12) frozen breakfast sausage links
• 2 Tbsp butter
• Syrup

Do this

1. Heat the oven to 425°F. Butter a rimmed sheet pan well.
2. Mix the pancake batter as the box says. Pour into the pan and spread to the edges.
3. Scatter blueberries on one half. Bake 13 to 15 minutes, until golden and springy. Heat the sausages on a second pan at the same time.
4. Cut into squares. Syrup on the side. Save 3 squares for Friday's lunchbox.

You need

• 8 small (8-inch) flour tortillas
• 1 jar pizza sauce
• 2 cups shredded mozzarella
• Pepperoni
• 1 Tbsp oil

Do this

1. Heat the oven to 425°F. Brush the tortillas lightly with oil and lay them on 2 sheet pans.
2. Bake 3 minutes alone, so they crisp.
3. Everyone spreads sauce and adds cheese and pepperoni on their own.
4. Bake 6 to 8 minutes, until the cheese bubbles and the edges are brown. Cut with scissors. Week done.