Welcome to This Week’s Dinner Squad Plan
This week’s menu is all about flavor-packed comfort meals that don’t require all-day cooking. We’re talking juicy beef patties with rich mushroom gravy, creamy peanut noodles in 10 minutes, a cozy Olive Garden-inspired soup, spicy-sweet dumpling bowls, and tender Korean soy-braised chicken.
Whether you’re new to the Dinner Squad or a long-time member, this guide is designed to help you enjoy stress-free dinners all week long.
This Week’s Menu
Day 1: Loco Moco
Rich, savory beef patties over rice with mushroom gravy and a sunny-side-up egg.
Day 2: 10-Minute Peanut Noodles
Creamy peanut (or sesame) sauce tossed with chewy noodles and fresh toppings.
Day 3: Zuppa Toscana Soup
Cozy sausage, potato, and kale soup with a creamy finish.
Day 4: Dumpling Bowls
Juicy dumplings tossed in a tangy, sweet, and spicy sauce.
Day 5: Korean Soy Braised Chicken (Jjimdak)
Tender chicken simmered with potatoes, carrots, noodles, and rice cakes in a savory-sweet soy sauce.
Grab the Grocery List
Click here to download your printable grocery list with checkboxes.
Sunday Prep Strategy
We’re front-loading some chopping, cooking, and organizing so dinner assembly during the week takes 15–30 minutes max.
Step 1: Cook Rice for Days 1 & 5
- Cook about 6 cups cooked rice (roughly 2 cups uncooked).
- Portion Day 1 rice into an airtight container; refrigerate for up to 4 days.
- Portion Day 5 rice into a freezer-safe container or bag. Reheat frozen rice in the microwave on Day 5.
Step 2: Chop Vegetables
- Loco Moco: Finely dice 1/2 onion for patties; slice the other ½ onion and ½ cup mushrooms for gravy.
- Jjimdak: Chop 1 cup potatoes, 1 cup carrots, and ½ onion. Store separately.
- Zuppa Toscana: Chop onion, garlic, and potatoes. Wash kale and remove stems.
- Slice green onions and store in two containers: one for cooking, one for garnishing.
- Wash and dry cilantro for peanut noodles (store with stems in water, loosely covered).
Step 3: Prep Proteins
- Loco Moco: Mix ground beef, diced onion, garlic powder, soy sauce, breadcrumbs, salt, and pepper. Form into 4 patties. Refrigerate for up to 2 days or freeze raw patties for later.
- Zuppa Toscana: Brown Italian sausage; drain fat, cool, store in fridge for up to 4 days.
- Jjimdak: Trim chicken drumsticks/thighs; store in fridge for up to 2 days before cooking.
Step 4: Pre-Mix Sauces & Group Ingredients
- Loco Moco gravy base: In a jar, combine beef broth, soy sauce, Worcestershire sauce, ketchup, cornstarch, salt, and pepper. Store in fridge.
- Peanut Noodles: Combine sauce ingredients to a small jar: peanut butter (or sesame paste), hoisin, black vinegar, honey, garlic, peanuts, sesame seeds, chili oil.
- Dumpling Bowls: Combine sauce ingredients to a small jar: soy sauce, black vinegar, sesame oil, chili oil, sesame seeds together for quick assembly.
Daily Dinner Instructions
Day 1: Loco Moco
- Cook patties until browned and internal temp reaches 160°F.
- Sauté onions and mushrooms in same pan; add butter and pour in pre-mixed gravy base. Simmer until thickened.
- Assemble: rice → patty → gravy → sunny-side-up egg → green onion garnish.
Storage Guide:
Refrigerator: Patties and gravy keep for 3–4 days, rice and eggs for up to 2 days.
Freezer: Patties and gravy can be frozen separately for up to 2 months. Rice can also be frozen for up to 3 months. Avoid freezing cooked eggs—they don’t reheat well.
Reheating: Reheat patties and gravy together in a pan or microwave until hot (165°F). Reheat rice separately.
Day 2: 10-Minute Peanut Noodles
- Boil noodles; reserve 1 cup noodle water.
- Divide the prepared sauce into individual bowls and add noodle water and cooked noodles.
- Top with cilantro, peanuts, sesame seeds, chili oil.
Optional add-ons: Leftover chicken, shrimp, or tofu.
Storage Guide:
Refrigerator: Store assembled noodles in an airtight container for up to 3 days.
Freezer: Not recommended—noodles and peanut sauce lose texture after thawing.
Reheating: Warm gently in the microwave, adding a splash of water to loosen the sauce.
Day 3: Zuppa Toscana Soup
- In a pot, sauté and then remove bacon and brown sausage according to recipe instructions, then cook the vegetables.
- Add potatoes, cooked sausage, broth, and seasonings; simmer until tender.
- Stir in kale and cream and garnish with cooked bacon before serving.
Storage Guide:
Refrigerator: Refrigerate and store for up to 3–4 days.
Freezer: Freeze without cream for up to 2 months. Add cream when reheating for best texture.
Reheating: Heat on the stovetop or in the microwave until it reaches 165°F. Stir in cream after reheating if frozen without it.
Day 4: Dumpling Bowls
- Boil frozen dumplings per package.
- Divide the prepared sauce into individual bowls and add cooked dumplings and mix.
- Garnish with sesame seeds and extra green onion.
Storage Guide:
Refrigerator: Best eaten fresh, but you can refrigerate for 1–2 days.
Freezer: Avoid freezing once cooked.
Reheating: Steam or microwave dumplings until hot all the way through (165°F).
Day 5: Korean Soy Braised Chicken (Jjimdak)
- Reheat frozen rice (microwave or steam).
- Simmer chicken in sauce for 8 minutes.
- Add potatoes, carrots, onions; cook 8 minutes.
- Add noodles & green onions (3 min), then rice cakes (4 min)* (if using).
- Garnish with sesame seeds & green onions; serve with rice.
Storage Guide:
Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Can be frozen for up to 2 months (cooked noodles may lose their chewy texture upon freezing). Rice can be frozen for up to 3 months. Reheat rice thoroughly in the microwave or steamer until piping hot before serving.
Reheating: Warm gently on the stovetop or in the microwave until 165°F.
