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Monthly Dinner Plan with Grocery List

Month 1    Week 1    Grocery List

1 head of Iceberg lettuce

Bag of Carrots (Baby or Regular)

Bag of Celery

4 – 5 Red Potatoes (3 lb bag will be good for this week and next weeks Shredded Chicken over Mashed Potatoes)

Minced Garlic

2 Sweet Onions

Milk                                                                             8 oz Cream Cheese


8 slices of American or Cheddar Cheese             2 bags Mexican Style Shredded Cheese

Sour Cream, medium sized

1 block of Sharp Cheddar Cheese (if you like shred yourself, if not 1 bag of Sharp Cheddar, shredded)

2 lbs Burger                                                              2 lbs Boneless Pork

Small-Medium Roast

2-3 Chicken Breasts (or 1 rotisserie chicken offering 2 cups of chicken)

1 lb Kielbasa

Center Isles
Sloppy Joe mix                                                         Small container of Honey

16 oz Thin Spaghetti                                               Box of Rotini or Bow Tie Pasta

Pace Thick & Chunky Salsa

Taco seasoning                                                        Doritos


14 skewers (or shish-ka-bob sticks)                     Box of Lipton Beefy Onion Packets

Chicken bouillon

16 oz Chicken broth

1 Cream of Chicken                                                 Tomato Soup, family size

2 Cream of Mushroom

Kidney Beans (1 can dark and 1 can light)

Brown Gravy packet

Taco Salad dressing

10 oz diced Tomatoes (if you like mild spice, grab the Rotel Mild diced tomatoes and green chilies)

Freezer/Refrigerator Section
2 boxes of 5-Cheese Texas Toast                          16 oz bag freezer Corn

Month 1   Week 1   Recipes

Texas Toast Sloppy Joe makes 8 sammiches

2 boxes of Five Cheese Texas Toast

1 lb burger

1 can of Manwich

8 slices of American cheese

1 can Manwich

Can of Tomato Soup or another side of your liking

Preheat Oven to 425 degrees.

Fry 1 lb of burger.

Drain grease (important so toast does not get soggy; pour into bowl & sprinkle some quick oats on top of the grease and it will soak up nicely.)

Place burger back into frying pan, add Manwich.

Place 5-Cheese Texas Toast on pan, cheese side up; add another slice of cheese of your choosing to every other slice.

Bake for 7 minutes, or so.

Remove from oven, put Sloppy Joe mixture on top of the extra cheesed toast.

Bake for 3 to 4 more minutes.

Remove from oven, cool slightly, add empty Texas Toast on top of your grilled cheese.

Enjoy with tomato soup or another side of your liking.

Chicken Spaghetti

16 oz Thin Spaghetti

2 cups cooked Chicken (rotisserie or throw 2-3 breasts into crockpot with some water overnight the night before)

1 can Cream of Mushroom

1 can Cream of Chicken

1 cup Thick & Chunky Salsa

1 cup Sour Cream

4 oz (half block) of cream cheese

1 cup shredded Mexican Style Cheddar cheese

1 teaspoon Taco Seasoning


Preheat oven to 350 degrees

Cook pasta according to package.

Mix together cooked pasta, diced/shredded chicken, cream of mushroom/chicken soups, salsa, sour cream, cream cheese, taco seasoning and 1 ½ cups of shredded cheese.

Pour into greased pan.

Top with cheese, cover with foil and bake for 25 minutes.

City Fried Chicken *a baking dish with wire rack is needed for this recipe*

2 lbs boneless Pork, cut into 1 ½ cubes

14, 4 inch (or whatever size you find) skewers (or shish-ka-bob sticks)

Seasoning salt, pepper and garlic powder

4 large Eggs

3 TBSP Milk

2 cups Italian Panko or Breadcrumbs

2 cups of Water

2 cups of Vegetable oil

Thread 2 – 3 pieces of Pork to each skewers, sprinkle skewer on all sides with seasoning salt, pepper and garlic powder (BADIA Complete Seasoning and Lawry’s Adobo Seasoning with Pepper are pretty well-rounded to use together, if you can have salt!)

Pour 2 cups of water in the 9 x 13 baking dish with wire rack set in the dish. Set aside.

Whisk eggs and milk in bowl. Place seasoned bread crumbs in another bowl.

Preheat oven to 350 degrees.

Heat vegetable oil in large saucepan.

Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest.

Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.

Carefully place the baking dish with the skewers into the preheated oven and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil and bake 10 minutes more to dry out the crumb coating. Serve hot.

While City Chicken is in oven, make side of your choice.

Honey Buttered Corn is a delicious idea, plus you should have some cream cheese left over from last nights dinner:

2 tablespoons butter, tablespoons honey, 1 bag (16 oz) frozen corn, 2 ounces cream cheese cut into chunks, salt and pepper.

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.


One Pot Kielbasa Pasta

1 TBSP Oil

1 lb Kielbasa, cut up

1 ½ cups Onion, diced

Minced garlic

2 cups Chicken Broth (16 oz)

1 can Rotel Diced Tomatoes with green chilies (unless you don’t like spice, then regular diced tomatoes)

½ cup Milk

1 cup Shredded Sharp Cheddar Cheese

8 oz Rotini or Bowtie Pasta (ONLY 8 oz or will be too dry)


Add oil to pan, fry kielbasa and diced onions, add garlic.

Add broth, tomatoes, milk, pasta and seasoning. Simmer 15 minutes.

Remove from heat, stir in ½ cup of cheese. Top with remaining cheese, cover until bubbly.

Taco Salad


1 lb burger

1 packet of Taco seasoning, or homemade

1 head of Iceberg lettuce or 2 heads romaine

1 can dark red Kindey beans

1 can light red Kidney beans

1 bag shredded Mexican Style cheese

1 bottle of Dressing of choice

1 bag of Doritos, crushed.


Fry burger, drain grease.

Return burger to pan, empty taco seasoning over top with some water- cook until well incorporated. Remove from heat.

Chop up lettuce.

Drain and rinse kidney beans.

If you intend to eat this all in one setting, mix all ingredients together. Gauge your dressing to your liking. If you don’t think you can eat it all, keep your ingredients separated and let everyone makes their own salad and mix. Additional ingredients could be corn and freshly diced tomatoes.

Pot Roast and Veggies


Small to Medium Roast

Carrots (baby or whole, cut up)

Celery, cut up

Red Potatoes, diced

Lipton Beefy Onion Packet

Can of Cream of Mushroom Soup


Place roast into a large gallon sized bag and beat with meat tenderizer, sprinkle with seasonings.

Throw into a greased crockpot, cook on low 6 – 8 hours.

Month 1   Week 2   Grocery List

2 Sweet onion                                         1 Green Pepper

Red Potatoes (unless you bought 3 lb bag last week and have some left over from pot roast)

Shredded Carrots

Bag of Spinach


Cream Cheese                                   3 eggs

Few sticks of Butter

1 1/3 cups Sour Cream

Block of Cheddar Cheese (or bag of shredded)

4 lbs Chicken Breast


1 lb Burger

6 oz Thinly sliced Ham (deli works)

Center Isles

Cream of Chicken                                  1 can diced Tomatoes

Cream of Mushroom

3 Containers Chicken broth

9 oz Fettucine noodles

Vegetable oil

¼ cup Ranch dressing

Chili seasoning packet

Kidney Beans (1 Dark, 1 Light)

1 can Navy Beans

Container of Tomato Juice

2 boxes Jiffy Cornbread

16 oz Creamed Corn

Freezer/Cold Sections

3 bags of Peas                                      1 bag Tater Tots                            16 oz Gnocchi

2 bag Corn                                             Box Pillsbury Pie Crust (the one in the roll, in refrigerator section)

Month 1   Week 2   Recipes

Chicken Gravy over Mashed Potatoes


3 Chicken Breasts

1 cup Water

Sprinkle with Seasoning

6 small Potatoes or 3 large Potatoes

Broth from cooking Chicken (or boxed broth)

1 TBSP Cornstarch

1 TBSP cold Water

2 TBSP Flour

Texas Toast (if desired)


Place chicken breasts and 1 cup water into crockpot, cook over night or while at work on low.

Remove chicken from crockpot, cool slightly- shred into a pan.

Pour broth from crockpot over top of chicken, heat to bubbling. Mix cornstarch and cold water- mix into chicken/broth mixture. Sprinkle flour on top. Heat to bubbling again, remove from heat to cool and thicken. Sprinkle with seasoning.

Dice and boil red potatoes. Blend with butter and a splash of milk.

Bake Texas Toast.

Creamy Ham & Fettucine


9 oz Fettucine

1 TBSP Vegetable Oil

¼ cup Onion

6 oz sliced Ham

1 cup frozen Peas

1/3 cup Sour Cream

¼ cup Ranch

2 TBSP Milk


Cook and drain fettucine, as directed. Heat oil over medium heat. Cook onions 1 minute, stir in ham and peas. Cook 1 – 2 minutes, reduce heat to low.

Stir in sour cream, ranch and milk. Add fettucine. Cook 2 – 3 minutes, stirring constantly until hot.

Chicken Gnocchi Soup


1 lb Boneless Chicken (shredded)

1 TBSP Olive Oil

4 TBSP Butter

¼ cup Flour

1 small Onion, chopped

2 Garlic Cloves

6 cups Chicken Broth

2 cups Milk

1 cup shredded Carrots


16 oz Gnocchi

1 cup fresh Spinach


Melt butter and olive oil together; add onions, carrots, garlic and cook until onions are translucent.

Whisk in flour, cook 1 minute. Add chicken broth- simmer. (Cook Gnocchi as directed on box).

Add milk to broth mixture, bring to a boil. Stir in seasonings. Reduce heat, add cooked gnocchi, spinach and chicken.

Easy Skillet Pot Pie


2 Chicken Breast (cooked, shredded; or rotisserie chicken)

Pillsbury Pie Crust

2 TBSP Butter

1/3 cup Onion, chopped

Minced Garlic

1 cup sliced Carrots

¾ cup Celery

¼ cup Flour

2 cup Chicken Broth

½ cup Milk

1 cup Peas

1 cup Corn

Egg wash (1 large egg beaten with 1 TBSP milk)


Heat butter in a 10-12 inch skillet. Add onion, garlic, carrots and celery. Sauté for 5 minutes as veggies soften. Add flour, thyme, salt and pepper. Stir and cook for 3 minutes.

Pour in chicken broth and milk, bring to a boil, reduce heat to low and let simmer for 5 minutes.

Gravy will thicken, stir in vegetables and chicken. Remove from heat and allow to cool for 10 minutes.

Pre-heat oven to 375 degrees.

Pour mixture into a greased 10-12 inch oven-safe pan, unroll the Pillsbury Pie Crust dough, place on top of mixture, cut slits in top.

Bake 35-40 minutes (after 20 minutes put a shield around edges- foil works if you don’t have a pie crust shield).

Allow to cool 15 minutes.

Tater Tots, Kielbasa & Peas Bake


Bag of Tater Tots

1 can Cream of Mushroom Soup

1/2 onion, chopped

Bag of frozen Peas

1 lb Kielbasa

2 cups shredded, Cheddar Cheese


Mix all ingredients together, pour into a greased pan and bake at 375 degrees for about 40 minutes.

Chili & Creamed Corn Cornbread


1 can of Dark Kidney Beans, drained & rinsed

1 can of Light Red Kidney Beans, drained & rinsed

1 can of Great Navy Beans, drained & rinsed

1 can of diced Tomatoes

1 Onion, chopped

1 bag of frozen Corn

1 Green Pepper, chopped

1 lbs cooked Burger

1 Chili Packet

1 container of Tomato Juice

Brown Sugar sprinkled


Fry burger, drain grease. Add all ingredients into a pot, bring to a slow simmer. The longer it simmers, the deeper the flavor.
Add anything you would like or normally do to your chili!

Cook your Cornbread while Chili is simmering: 2 boxes of Jiffy Cornbread, 1 cup of Sour Cream, ½ cup melted butter, 3 beaten eggs, 16 oz creamed corn. Mix all ingredients in 9x13 greased pan, bake at 375 degrees for 35 minutes.


Month 1    Week 3    Grocery List

3 Onions                                     Minced Garlic

2 Green Peppers                       1 Jalapeño

3 Roma Tomatoes, diced        1 Avocado

1 Lime                                         Cilantro

4 eggs                                         Sliced Cheddar Cheese or American Cheese

2 TBSP Butter

8 oz Sharp Cheddar Cheese (if you like shred yourself, if not 1 bag (2 Cups) of Sharp Cheddar, shredded)

8 oz Small Curd Cottage Cheese

2 oz Mozzarella Cheese (1/2 cup)

16 oz Sour Cream

1 ½ lbs Burger

Roughly 8 Boneless Chicken Breasts

Center Isles
3 Cans of Cream of Chicken Soup

1 family size Tomato Soup

1 can Black Beans

1 cup Quinoa

1 can Chickpeas

1 box Vegetable Stock

1 Ranch Seasoning Packet

1 Packet of Lipton Onion Soup

Ketchup & BBQ Sauce

10 (8 in) Soft Tortillas

4 oz Spaghetti

Italian Panko

Chili Powder


1 loaf of your favorite Bread for Grilled Cheese

Freezer/Refrigerator Section
2 Small Grand JR Biscuits                             2 bags frozen Corn

Month 1   Week 3   Recipes

Southwest Quinoa Salad


2 TBSP Canola Oil

Minced Garlic (3 cloves)

¼ of a Jalapeño (all, if you like spicy)

1 can Black Beans

 3 Roma Tomatoes, diced

1 cup Quinoa

1 bag frozen Corn

2 cup Vegetable Stock

1 TBSP Chili Powder

2 TSP Cumin

1 TSP Salt & Pepper

1 can Chickpeas

1 Avocado, diced

1 Lime, juice



Heat oil in pan; add garlic, jalapeño, black beans, corn, tomatoes, quinoa, vegetable stock, chickpea, chili powder, cumin, salt, pepper. Stir, then cover and cook 15-20 minutes- until the liquid is absorbed and quinoa is tender.

Transfer quinoa salad to bowl; top with avocado, lime juice and cilantro.

Spaghetti Pie


4 oz uncooked Spaghetti

½ lb ground Burger

1 small Green Pepper, chopped (1/2 cup)

14 oz Spaghetti Sauce

1 TSP Chili Powder

½ TSP Salt & Pepper

2 large Eggs

1 cup Small Curd Cottage Cheese

½ cup Mozzarella Cheese (2 oz)


Heat oven to 375 degrees, grease a 10 in glass pie. Cook and drain spaghetti as directed on package.

Meanwhile, cook burger, green pepper and onion over medium heat 8 – 10 minutes; drain grease. Stir in spaghetti sauce, chili powder, salt and pepper. Cook 5 – 6 minutes, until sauce is thickened.

Place spaghetti in a pie plate; gently press on bottom and 1 inch up side of pie plate.

In a small bowl, stir eggs and cottage cheese until well mixed; spread evenly over spaghetti. Spoon beef mixture over cottage cheese mixture. Sprinkle with mozzarella cheese.

Bake 35-45 minutes or until center is set. Let stand 5 minutes before cutting.

Slow Cooker Chicken & Dumplings


2 TBSP Butter

4 Boneless Chicken Breasts

1 onion, chopped

2 cans Cream of Chicken Soup

2 small Packages of Grand Biscuits



Put chicken, butter, soup and onion in greased slow cooker and fill with enough water to cover.

Secure lid, cook for 5-6 hours. 30 minutes before serving roll each torn biscuit in flour, drop into slow cooker.

Replace lid, cook for 30 minutes.

Ranch Enchiladas


4 Chicken Breast, cooked and shredded

10, 8 in soft Tortillas

2 cups Mexican shredded Cheese, separated

16 oz Sour Cream

½ cup Ranch Seasoning Packet

¼ cup Butter

1 can Cream of Chicken Soup


Cook Chicken, Butter, Cream of Chicken in crock pot for 6 – 8 hours.

Mix Chicken, Ranch, Sour Cream & 1 ½ cup of Cheese.

Divide onto Tortillas, roll up.

Place in dish, spoon the rest of mixture over the enchiladas. Sprinkle the rest (1/2 cup) of cheese on top.

Cover with foil and bake 35 minutes, remove foil and bake few extra minutes.

Meatloaf & Honey Corn


1 lb Burger

1 lb Sage Sausage

2 Eggs

1 packet Onion Soup Mix

¼ cup of Ketchup

¼ cup of BBQ Sauce

5 shakes Worcestershire Sauce

Sprinkle of Brown Sugar

1 Onion, chopped

½ TBSP Minced Garlic

1 Green Pepper, chopped

Panko, enough to absorb the moisture

Sauce Topping: ¼ cup Ketchup, ¼ cup BBQ sauce, sprinkle of Brown Sugar.


Preheat oven to 375 degrees. Mix all ingredients together, place in a greased meatloaf pan.

Bake 1 hour. After 1 hour, remove Meatloaf from oven and spread Sauce Topping over Meatloaf. Place back into the oven for 10 – 15 more minutes. Ensure the Meatloaf is cooked thoroughly.

Honey Corn

32 oz Corn

4 TBSP Butter

4 TBSP Honey

4 oz Cream Cheese

Salt & Pepper

Heat frozen Corn until hot, add Butter and Honey until melted. Stir in cubed Cream Cheese.

Tomato Soup & Grilled Cheese


1 can family sized Tomato Soup


Sliced Cheese

Softened Butter


Heat Tomato Soup.

Make your Grilled Cheese sandwiches.


Month 1    Week 4    Grocery List

3 small Onions                               4 medium Carrots

Cilantro                                           3 medium Celery Stalks

Head of Cabbage

Minced Garlic

Head of Lettuce

1 Tomato

2 blocks of Cream Cheese

8 oz Velveeta

1 bag Sharp Cheddar Cheese (1 cup needed)

American Sliced Cheese

8 oz Sour Cream

1 bag Mexican Cheese, shredded (1 cup needed)

Country Style Ribs (enough for your family)

2 lbs Ground Beef

6 boneless skinless Chicken Breasts

Pack of frozen Turkey burgers

16 oz Kielbasa

Center Isles
BBQ Sauce                                                   Cornstarch (1 TBSP needed)

Mayo (2 TBSP)                                            Brown Sugar (3TBSP needed)

16 oz Spaghetti                                           Honey (1/4 cup needed)

2 Taco Seasoning Packets                         Soy Sauce (1/2 cup needed)

1 can Cream of Chicken Soup                  Rice Vinegar (1/4 cup needed)

1 can Tomato Soup                                    Ranch Seasoning Packet

1 can of Corn                                               2- 32 oz Chicken Broth

1 can of Rotel                                              2 TBSP Tomato Paste

1 can of Black Beans                                  Pace Thick and Chunky Salsa

20 oz Soup Beans                                       Minute Brown Rice (1/3 cup needed)

1 can Mild Diced Tomatoes with Green Chilies

1 can of Diced Tomatoes
Freezer/Refrigerator Section
32 oz frozen Corn

Month 1   Week 4   Recipes

BBQ Ribs & Street Corn


BBQ Country Style Ribs

Your favorite BBQ sauce

¼ cup White Vinegar

32 oz frozen Corn

2 TBSP Butter

2 TBSP Mayo

3 oz Cream Cheese

½ TSP Smoked Paprika

½ small Onion, chopped

Handful of Cilantro

Salt & Pepper


Boil ribs for a few minutes in water and vinegar.

Drain and place ribs into greased slow cooker.

Cook on low for 6 – 8 hours.

Once ribs are tender, remove from slow cooker and lay out on foiled- greased baking sheet, add more BBQ sauce and broil for 4 – 5 minutes. Watch closely, broiling works quickly.

Street Corn

Place corn in microwave (given it is steamable corn), once finished drain any excess liquids. Melt butter, add in corn. Spread in an even layer and cook 10 – 15 minutes until exterior is charred/browned slightly.

Once charred, place into a large bowl and mix with mayo (or sour cream), cream cheese, paprika, onion and cilantro.

Taco Spaghetti


16 oz Spaghetti

3 Boneless Chicken Breasts, cooked and shredded (or rotisserie chicken)

2 (10 oz) cans of Cream of Chicken Soup

1 cup of Pace Thick and Chunky Salsa

1 cup of Sour Cream

½ block of Cream Cheese

1 cup Mexican Cheese, shredded

1 TSP Taco Seasoning (Chicken Ranch Taco seasoning is good, too)


Cook chicken in slow cooker 6 – 8 hours on low.

After chicken is cooked, preheat oven to 350 degrees

Cook pasta according to package.

Mix together pasta, shredded chicken, cream of chicken soup, salsa, sour cream, taco seasoning, 1 ½ cup cheese.

Pour into greased pan, top with cheese, cover with foil and cook 25 minutes.

Cabbage Rolls


1 cup Minute Brown Rice, cooked

8 Cabbage Leaves

1 lb Ground Beef

¼ cup Onion, chopped

1 egg, slightly beaten

1 can Tomato Soup

Salt and Pepper


Cook rice as directed. Boil cabbage leaves 3 – 4 minutes, drain. Combine ground beef, 1 cup cooked rice, onion, egg, salt and pepper, 2 TBSP tomato soup.

Divide into leaves. Roll up, place rolled side down to help keep them closed. Pour remaining tomato soup over the cabbage rolls. Cover and simmer about 40 minutes. Stir liquid often.

Honey Teriyaki Chicken over Brown Rice


4 boneless Chicken

1 TBSP Cornstarch

1 TBSP Water

3 TBSP Brown Sugar

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice Wine Vinegar

2 TSP minced Garlic

1 TSP ground Ginger

1/3 Onion, chopped

Brown Rice, cooked as directed


Stir cornstarch and water together. Pour into medium saucepan over low heat. Add brown sugar, honey, soy sauce, vinegar, garlic, ginger.

Simmer while whisking, allow to boil x 1 minute. Place chopped onion and chicken into slow cooker. Pour sauce on top and cook on low for 5 hours.

Remove chicken, shred. Put back in slow cooker for 1 more hour. Stir occasionally. Garnish with sesame seeds. Place over cooked brown rice.

Honey Corn is always a good side, too!

Crockpot Cream Cheese Chicken Chili


2 Chicken Breasts (or rotisserie chicken)

1 block Cream Cheese

Packet of Ranch Seasoning

Taco Seasoning

1 can of Corn, not drained

1 can of Rotel, not drained

1 can of Black Beans, not drained


Mix all ingredients well and cook in slow cooker for 6 -7 hours.

Texas Toast is a good side.


Bean & Kielbasa Soup


10 oz package Beans

1 lb Kielbasa, cut in slices

2 (32 oz) Chicken Broth boxes

4 medium Carrots, chopped

3 Celery Stalks, chopped

1 Onion, chopped

2 TBSP Tomato Paste

1 can Diced Tomatoes, undrained


Mix all ingredients except tomatoes into slow cooker. Cover and cook on low for 8 – 10 hours.

After 8 – 10 hours, stir in tomatoes, increase setting to high and cook 15 more minutes.

Hope this is a helpful addition to your kitchen!

Recipes have been collected over the years.

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