Weekly Meal Plan: Freezer Chicken, Grilled Cheese, and Two Soups

Got a sheet pan? Then you've got dinner—four of them, in fact. This week you'll set yourself up for success by assembling two kinds of freezer chicken packets, which will eventually be cooked off—on a sheet pan—on Tuesday and Thursday.

What will you cook the other nights? A simple fish-and-vegetable sheet pan supper, a quick chicken soup, and a comfort food classic that will press those sheet pans into service yet again—and we do mean press.

All the details are below. But first, the grocery list:

Pantry

• Kosher salt

• Black pepper

• Olive oil

• Honey

• Sugar

• 2 (28-ounce) cans whole peeled San Marzano tomatoes

• Marinated sun-dried tomatoes

• Pickled onions

• Pitted green olives

• Roasted red pepper strips

• Dried thyme

• Red pepper flakes

• Old Bay seasoning

• Ground cumin

• Fennel seeds

• Smoked paprika

• Cayenne pepper (optional)

• Dried oregano

• Soy sauce

• Unseasoned rice vinegar

• White wine vinegar

• Toasted sesame oil

• Hot red pepper sauce, such as Sriracha

• Mayonnaise

• Roasted unsalted peanuts or cashews

• White rice

• 2 quarts low-sodium chicken broth

Produce

• 1 medium red bell pepper

• 10 ounces fresh green beans

• 1 bunch scallions

• 6 medium shallots

• 1 knob fresh ginger

• 1 head garlic

• 3 lemons

• 1 medium fennel bulb

• 1 pint cherry or grape tomatoes

• 1 1/2 pounds peeled butternut squash chunks

• 1 small head cauliflower

• 1 bunch carrots

• 1 head celery

• 1 package baby spinach

• 1 head lettuce (any type)

• 1 cucumber

• 1 bunch mint (optional)

Dairy

• Unsalted butter

• 4 ounces Greek-style yogurt

• 12 ounces Monterey Jack, cheddar, or mozzarella cheese (or a mix)

• 1 package cheese tortellini

Butcher’s Counter

• 3 1/2 pounds boneless skinless chicken breast

Seafood

• 2 whole butterflied trout (about 12 ounces each)

Bakery

• Soft white sandwich bread

Freezer Case

• Frozen corn kernels

SUNDAY PREP: Make-Ahead Freezer Chicken Packets

The beauty of these individual meal packets (aside from their make-ahead ease) lies in their flexibility—you can leave out anything the picky eaters in your family don't like. Today you’ll assemble two varieties (Antipasto Chicken Supper and Chicken Stir-Fry Supper), freeze them, and have two dinners ready to go. You'll also make an extra package that contains an additional 1/2 pound of chicken strips, simply seasoned with salt (you'll toss it in Friday's tortellini soup). And if you're really in a make-ahead mood, whip up this tomato soup so you won't have to do it on Wednesday.

MONDAY: Sheet-Pan Old Bay Trout and Succotash

Use frozen corn kernels and cherry tomatoes make this summery meal winter-friendly. Use about half a pint of tomatoes instead of the large tomato the recipe calls for. Squeeze an extra tablespoon of lemon juice and refrigerate it for tomorrow’s salad dressing.

TUESDAY: Antipasto Chicken Supper with Honey-Roasted Vegetable Salad

Since most of dinner’s already prepped, you’ve got time to make a kid-friendly salad to go with it. Use about half the carrots, peeled and cut into chunks, and substitute pre-prepped butternut squash for the pumpkin the recipe calls for. The oven temperature for the roasted vegetables is slightly lower than the one for cooking the chicken, but go ahead and use the higher temp. Put the vegetables into the oven about 15 minutes after the chicken, and it should all be ready around the same time.

WEDNESDAY: Sheet-Pan Grilled Cheese and Tomato Soup

These grilled cheese sandwiches are going to make you wonder why you never thought to use sheet pans as a Panini press before. Skip the toasted bread that accompanies the soup recipe (grilled cheese > toast).

THURSDAY: Chicken Stir-Fry Supper with Rice

While the chicken packets are in the oven (return to that tried-and-true recipe—it's your best friend this week), cook a batch of white rice according to package directions. Now's also the time to cook that extra packet of simply seasoned chicken, then refrigerate it for tomorrow's soup.

FRIDAY: Chicken Tortellini Soup with a Green Salad

This more-fun version of chicken noodle soup uses fresh tortellini and yesterday’s chicken to make a filling bowl. Chop a large carrot and a rib or two of celery, and simmer in the chicken broth until tender. Add the tortellini and chicken (shred or chop the chicken, if you like) and simmer until the pasta is cooked, about five minutes. Season with salt and pepper, and you’re good to go. While that’s simmering, improvise a salad with any remaining baby spinach, the lettuce, the cucumber, carrot shavings (made with a vegetable peeler) and the remaining tomatoes, halved. Got extra sun-dried tomatoes, pickled onions, or green olives? Add them, too. Toss it all with the dressing from this recipe.