Your week, planned : Easy Weekly Meal Plan: Fall Week 7, the Week After Thanksgiving (Nov 28-Dec 4), 7 easy dinners + one grocery list

You need

• 2 cups shredded leftover turkey or rotisserie chicken
• 8 small flour tortillas
• 2 cups shredded cheddar
• 1 Tbsp butter
• Salsa + sour cream to dip
• Apple slices or clementines on the side

Do this

1. Shred the turkey or half the chicken into bite-size pieces. Extra turkey? Freeze it today in a bag, flat. The rest of the chicken goes in the fridge for Monday.
2. Lay 4 tortillas out. Cheese, then turkey, then more cheese, then a tortilla on top.
3. Melt a little butter in a big pan over medium. Cook each one 2 to 3 minutes a side, until golden and the cheese melts.
4. Cut into wedges with a pizza cutter. Save 4 wedges for a lunchbox.

You need

• 1 bag (30-32 oz) frozen diced potatoes (southern-style hash browns)
• 4 Tbsp butter
• ⅓ cup flour
• 1 carton (32 oz) chicken broth
• 2 cups milk
• 2 cups shredded cheddar
• 1 tsp onion powder, salt + pepper
• Bread or crackers to dip; shredded cheddar or bacon bits on top if you like

Do this

1. Melt the butter in a big pot over medium. Stir in the flour for 1 minute.
2. Whisk in the broth a little at a time, then the milk and onion powder. Add the potatoes.
3. Simmer 20 minutes, stirring now and then, until the potatoes are soft. Mash a few against the side for a thicker soup.
4. Off the heat, stir in the cheese. Salt and pepper to taste. Put half in a container for Wednesday right now.

You need

• The rest of the rotisserie chicken, chopped
• 1½ cups long-grain white rice
• 1 bag frozen peas + carrots
• 1 cucumber, sliced into coins
• 3 Tbsp soy sauce + 2 Tbsp honey (the drizzle)
• ¼ tsp garlic powder

Do this

1. Cook the rice as the bag says (about 18 minutes).
2. Warm the chicken and the peas and carrots together in a pan or the microwave, 3 to 4 minutes.
3. Shake the soy sauce, honey and garlic powder in a jar with the lid on.
4. Bowls: rice, chicken, veggies, cucumber coins on the side. Drizzle for whoever wants it.

You need

• 1 box (about 24) frozen fish sticks
• 8 small flour tortillas
• 2 cups bagged coleslaw mix
• 3 Tbsp ranch
• Shredded cheddar (optional)
• Clementines or apple slices on the side

Do this

1. Bake the fish sticks as the box says (about 15 minutes at 425°F), until crispy.
2. Toss the slaw with the ranch in a bowl.
3. Warm the tortillas in the microwave under a damp paper towel, 30 seconds.
4. Build: 2 or 3 fish sticks, a little slaw, cheese if you like. Fold and eat.

You need

• Sunday's saved potato soup
• 6 slices sandwich bread
• 4-6 slices cheese (American or cheddar)
• 2 Tbsp butter
• Shredded cheddar or bacon bits on top (optional)
• Baby carrots or cucumber on the side

Do this

1. Warm the soup in a pot over medium-low, stirring, 8 to 10 minutes. Add a splash of milk if it's thick.
2. Butter the outside of the bread, cheese in the middle.
3. Cook the sandwiches in a pan over medium, 2 to 3 minutes a side, until golden.
4. Cut into strips for dipping.

You need

• 6 slices sandwich bread (a day old is best)
• 10 eggs (4 for the dip, 6 to scramble)
• ½ cup milk
• 1 tsp cinnamon
• Butter for the pan
• Syrup to dip
• Bananas or clementines

Do this

1. Cut each slice of bread into 3 sticks.
2. Whisk 4 eggs, the milk and cinnamon in a shallow dish. Dip each stick for a second on each side.
3. Cook in a buttered pan over medium, 2 minutes a side, until golden. Keep warm on a plate.
4. Scramble the other 6 eggs in the same pan. Save 6 sticks for a lunchbox.

You need

• 1 can (8) refrigerated biscuits (2 cans for 4-5)
• ½ cup pizza sauce
• 1 cup shredded mozzarella
• Mini pepperoni (or chopped regular)
• Baby carrots and ranch on the side

Do this

1. Heat the oven to 375°F and grease a muffin tin.
2. Press each biscuit into a cup, up the sides.
3. A spoon of sauce, a pinch of cheese, pepperoni on top.
4. Bake 12 to 15 minutes, until golden. Cool 5 minutes before they grab one (the cheese is hot).