Welcome!!

Over the last couple years I have discovered that I love the heck outta meal planning. Sitting down on a Saturday to build my grocery list and plan out my week brings me an abnormally large amount of joy and helps defeat the Sunday Scaries. My wonderful husband (Josh) gave me the idea to share it with others - and thus Hungry Hayley was born!! I hope this makes your life easier or just gives you a little inspiration. I sure have had fun putting it together :)

I've taken time to compile a lot of recipes that I love that will slowly be rolled out on the site. Some of them are my own and a lot are my favorites that I've found while doom scrolling Pinterest. I add tidbits at the bottom of my personal recommendations and the link to the original recipe is always at the bottom if you want to go straight to the source!

In the grocery list I get pretty specific on how the ingredients are utilized in the recipes so that you can choose to leave things out if you don't want them. A lot of items are toppings and if you want to narrow down cost you could cut some of those out. I'm taking feedback if anyone thinks this is way too much information - let me know or leave a comment!

Here are the links to the meals for this week:

SUNDAY:

Chicken Pot Pie Casserole
Chicken Pot Pie Casserole 6 servings INGREDIENTS: 4 cup Shredded Chicken 3 Carrots (about 1 ½ cup) 1 cup Frozen Peas 1 Yellow Onion (about 1 ½ cup) 3 Celery Stalks (about 1 ½ cup) 1 16.3 oz tube of Biscuit Dough 1 Cup Chicken Broth 1 tsp Chopped fresh Thyme 1
Hungry Hungry HayleyHayley Haertel

MONDAY:

Crockpot Salsa Verde Chicken Lettuce Wraps (or Tacos)
Crockpot Salsa Verde Chicken Lettuce Wraps (or Tacos) 6 servings INGREDIENTS: 6 boneless, skinless chicken breasts Salt and pepper to taste 1 yellow onion diced 5 cloves garlic minced 1 can (14.5 oz) roasted diced tomatoes 2 cups salsa verde ½ tbsp ground cumin ½ tbsp chili powder Lettuce - romaine
Hungry Hungry HayleyHayley Haertel

TUESDAY:

Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers 6 servings INGREDIENTS: 3 bell peppers of any color 2/3 cup classic hot sauce 1 tablespoon unsalted butter 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 cups cooked, shredded chicken (about 2 medium breasts or 2 cups from
Hungry Hungry HayleyHayley Haertel

WEDNESDAY:

Fish Taco Bowl with Chipotle Lime Mayo Sauce
Fish Taco Bowl with Chipotle Lime Mayo Sauce 4 servings INGREDIENTS: MANGO SALSA (OR PINEAPPLE) 2 cup mango peeled and cubed ¼ cup red onion minced ¼ cup cilantro chopped 2 tbsp jalapeno seeded and minced 2 tbsp lime juice Pinch of salt CHIPOTLE LIME MAYO SAUCE 1/2 cup mayonnaise (could
Hungry Hungry HayleyHayley Haertel

THURSDAY:

Korean Beef Bowls
Korean Beef Bowls 4 Servings INGREDIENTS: 1 ½ cups uncooked long-grain white rice 2 tbsp sesame oil 1 lb lean ground beef 1 tbsp freshly grated ginger 4 cloves garlic 4 tbsp soy sauce or coconut aminos 3 tbsp rice wine vinegar 2 tbsp sweetener or coconut sugar 4 tsp sriracha
Hungry Hungry HayleyHayley Haertel

FRIDAY:

Herb & Feta Crusted Salmon with Roasted Zucchini & Angel Hair Pasta
Herb & Feta Crusted Salmon with Roasted Zucchini & Angel Hair Pasta 4 servings INGREDIENTS: 1 salmon filet ½ cup feta cheese ¼ cup chopped parsley 2 tbsp chopped fresh chives (or green onion) ½ lemon juiced ¼ tsp salt Pinch of pepper 2 zucchini 2 tsp lemon pepper seasoning Your box of choice of noodles
Hungry Hungry HayleyHayley Haertel

SATURDAY:

Parmesan Crusted Chicken Sheet Pan Dinner
Parmesan Crusted Chicken Sheet Pan Dinner 4 servings INGREDIENTS: FOR CHICKEN: 1 ½ lb chicken breast 2 tbsp olive oil 2 garlic cloves minced ⅓ cup grated parmesan ⅓ cup breadcrumbs ½ tsp pepper ¾ tsp salt FOR POTATOES 1 - 2 bags of mini potatoes or 2 lb red potatoes - cut into bite
Hungry Hungry HayleyHayley Haertel

GROCERY LIST:

MEAT:

  • 1-2 rotisserie chickens
    • Enough for 6 total cups of shredded chicken if you decide to shred breasts instead of buy a rotisserie
  • 8 boneless skinless chicken breasts
    • 1 1/2 lb. for parmesan chicken
    • 6 breasts for salsa verde chicken
  • 4 filets of fish (tilapia or cod preferably)
  • 1 lb. ground beef
  • 1 salmon filet

FRESH PRODUCE & HERBS:

  • Parsley
    • 1/4 cup needed for salmon
  • Bushel of cilantro
    • 1/4 cup for salsa, 1/2 cup for cilantro lime rice, 1 cup for fish taco bowl toppings
  • Garlic
    • Recipes will be measured in cloves but you can buy minced and swap 1 tsp minced garlic for every clove
  • Ginger
    • For korean beef bowls - I used ground ginger instead of fresh - up to you
  • 1 package or bundle green onions
    • 2 tbsp finely chopped for salmon and the rest is toppings for fish taco bowl, korean beef bowls, buffalo chicken peppers, and salsa verde chicken
  • 2 yellow onions
  • 1 red onion
  • Bag of whole carrots
    • 3 needed for chicken pot pie and 1 1/2 cup chopped for korean beef bowls
  • Bag of celery (3 stalks needed)
  • 3 bell peppers of any color
  • 1 lb. fresh green beans
  • 1 cucumber
    • Garnish for korean beef bowls
  • 2 zucchini
  • 4 jalapeños
    • 1 as toppings for salsa verde chicken, 1 as toppings for fish taco bowls, 2 tbsp chopped in salsa
  • 2 tomatoes
    • Toppings for salsa verde chicken
  • Head of romaine lettuce or butter lettuce
    • For lettuce wraps in salsa verde chicken - nix this if you're doing tacos or taco bowls instead
  • Red cabbage (or green)
  • 2 avocados
    • 1 as topping for salsa verde & 1 as topping for fish taco bowl
  • 1 mango OR pineapple (2 cups)
    • This will be used for the fish taco bowl salsa
  • Lime juice (can get bag of limes or bottle of lime juice)
    • will need 1/4 cup + 2 tbsp for fish taco bowls
  • 1 lemon
  • 1 bag baby potatoes

DAIRY:

  • 1 cup feta cheese
  • Milk (you will only need 2 cups)
  • 1 tub of nonfat plain greek yogurt
  • Provolone cheese
    • Could swap mozzarella or white cheddar - this is for stuffed peppers
  • Parmesan cheese (will need to be grated)
  • Mexican cheese
  • Butter (unsalted preferably)

SEASONINGS:

  • Lemon pepper
  • Thyme
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Chili powder
  • Taco seasoning
  • Cayenne pepper
    • For chipotle mayo - can nix if you do not like spicy food
  • Sesame seeds
    • Garnish for korean beef bowls
  • Salt & pepper

CARBOHYDRATES:

  • 1 box your choice of Pasta Roni
  • 1 16.3 oz. tube of biscuit dough
  • Taco shells
    • If doing salsa verde tacos
  • Rice
    • If doing salsa verde taco bowls OR swapping instead of cauliflower rice in fish taco bowls
  • Breadcrumbs

FROZEN:

  • 3 packages cauliflower rice
    • Can swap for normal rice in fish taco bowls
  • 1 cup frozen peas

GENERAL GROCERY:

  • Chicken broth
  • Dijon mustard
  • Buffalo sauce
  • Sesame oil
    • I know this is expensive so you could nix this if you don't want to use this for the korean beef bowls, but it does add a lot of flavor
  • Soy sauce OR coconut aminos
  • Rice wine vinegar
  • Sriracha
  • Yum yum sauce (totally optional)
  • 14.5 oz can roasted diced tomatoes
  • 1 jar salsa verde (2 cups needed)
  • Flour
  • Olive oil
  • Mayonnaise
    • Can swap mayo for plain greek yogurt in chipotle mayo if wanting less fat

Printable Weekly Menu

Menu Downloadable 3:3-3:9
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