Meal Plan Week 133

Nov 06, 2026

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November is when I really start craving comfort food, but with the holidays approaching, I also want to keep grocery costs and time involved in check.

This week's meal plan includes hearty beef stew, two cozy soups, a buffalo chicken casserole, and a couple of easy Italian favorites. I've intentionally planned for leftovers and used ingredients across several meals, so you can shop once, waste less, and have dinner covered every night.

Photo of meal plan with text that reads Meal Plan Nov 8-14.

Meal Plan 133

Just like all of my weekly meal plans, this week's free meal plan includes 7 delicious dinners, ideas for breakfast, lunch, and snacks, meal-prep ideas, and a shopping list. I truly want to help you make home-cooked meals easier!

Download the meal plan, complete with meal-prep tips and a shopping list, here. Or simply find inspiration below.

Dinner Recipes

Sunday: Instant Pot Beef Stew or Crockpot Beef Stew with Dutch Oven Bread
Monday: Baked Potato Soup or Instant Pot Baked Potato Soup with Side Salad with Ranch
Tuesday: Leftover Stew and Bread
Wednesday: Buffalo Chicken Bake with Side Salad with Ranch
Thursday: Chicken Orzo Soup or Instant Pot Chicken Orzo Soup with BLT Salad
Friday: Spinach Pizza with Leftover Salads
Saturday: Stuffed Shells with Leftover Salad

Breakfast Ideas

Lunch Ideas

Snack & Treats

Tips for this Week's Meal Plan

Sunday: Make a full batch of Beef Stew and set aside enough for Tuesday's dinner before serving. Depending on your family's appetite, you may need to double the recipe. If you're making Dutch Oven Bread, prepare the dough Saturday night so it's ready to bake today. Also, buy one large bag of russet potatoes to use for both the Beef Stew and tonight's Baked Potato Soup. Russets will break down a bit more in the stew than Yukon Golds, but they work just fine.
Monday: Make a large batch of homemade ranch dressing to use for tonight's salad, Wednesday's Buffalo Chicken Bake, and salads later in the week.
Tuesday: Dinner is already done! Reheat Sunday's leftover Beef Stew and serve with leftover Dutch Oven Bread. If the stew has thickened in the refrigerator, add a splash of beef broth when reheating. Save any extra carrots, celery, and onions for Thursday's soup.
Wednesday: Buffalo Chicken Bake calls for bacon, so cook a few extra slices for Thursday's BLT Salad (I pop them in the oven while the casserole bakes). You can also use leftover lettuce, tomatoes, and ranch from Monday to make tonight's side salad. One less thing to prep, and fewer ingredients to buy.
Thursday: Chicken Orzo Soup is a great way to use the carrots, celery, onions, and chicken broth already purchased this week. Serve with BLT Salad using the extra bacon from Wednesday. If you have leftover bread from Sunday, serve it alongside the soup to stretch dinner further.
Friday: Purchase one large container of ricotta cheese to use in both tonight's Spinach Pizza and Saturday's Stuffed Shells. Serve the pizza with whatever salad ingredients remain from earlier in the week.
Saturday: Finish the week with Stuffed Shells, using the remaining ricotta and spinach. If you're making homemade marinara, consider doubling it and freezing half for another dinner. Stuffed Shells also freeze beautifully, so this is a great recipe to double and tuck a second pan away for a busy night in December.