Meal Plan 10-19-26

Oak & Barrel Meats

Meal Plan Monday

Week of October 19, 2026
Six family dinners, complete recipes and one organized grocery list. Most meals serve about four, and the chili makes extra. Mix up the order and use what you already have.

This Week's Dinners

  1. Instant Pot Chili
  2. Classic Roasted Chicken with Potatoes and Green Beans
  3. Easy Chicken Tacos
  4. Chicken Cacciatore with Pasta
  5. Meatball Subs with Salad
  6. Air Fryer Chicken Wings with Oven Fries and Carrots

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1. Instant Pot Chili

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 red onion, chopped
  • 1 tbsp minced garlic
  • One 15 oz can each kidney, pinto and black beans, drained
  • 15 oz fire-roasted diced tomatoes
  • 6 oz tomato paste
  • 2 cups beef stock
  • 2 tbsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce

How to Make It

  1. Set Instant Pot to Sauté. Cook onion 2–3 minutes until it begins to soften.
  2. Add beef and pork. Break apart and brown. Drain excess grease if needed.
  3. Stir in tomato paste and chili powder. Cook 1 minute.
  4. Add garlic, beans, tomatoes, stock, oregano, cumin, salt, pepper, paprika and Worcestershire. Stir well.
  5. Secure lid and pressure cook on High for 18 minutes.
  6. Allow 10 minutes of natural pressure release, then carefully release remaining pressure.
  7. Stir and simmer uncovered on Sauté if you prefer thicker chili. Serve with favorite toppings.

2. Classic Roasted Chicken with Potatoes and Green Beans

Ingredients

  • 1 whole chicken, 3–4 lb
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Optional garlic, lemon and rosemary
  • 1½ lb potatoes, chopped
  • 1 lb green beans, trimmed
  • 2 tbsp olive oil, divided
  • Additional salt and pepper

How to Make It

  1. Preheat oven to 375°F. Pat chicken dry and place in a covered Dutch oven or heavy oven-safe pot.
  2. Season with salt and pepper. Add optional garlic, lemon or rosemary.
  3. Cover and roast about 50 minutes, then uncover and roast another 15–25 minutes to brown the skin. Cook until the thickest part of the breast and thigh reaches 165°F.
  4. Rest chicken 10 minutes before carving.
  5. On a separate pan, toss potatoes with 1 tbsp olive oil, salt and pepper. Roast at 375°F for about 45–60 minutes, until tender.
  6. Toss green beans with remaining oil and seasoning. Add to the oven for the last 20–25 minutes.
  7. Serve chicken with roasted potatoes and green beans.

3. Easy Chicken Tacos

Ingredients

  • 1½ lb boneless chicken breasts or thighs, diced
  • 1 tbsp olive oil
  • ¼ cup water
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 small tortillas
  • 2 cups shredded lettuce
  • 1 cup shredded cheddar
  • ½ cup salsa

How to Make It

  1. Dice chicken into bite-sized pieces.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add chicken and seasonings. Cook, stirring, until lightly browned and chicken reaches 165°F.
  4. Add water to loosen the browned bits and simmer briefly.
  5. Serve in warmed tortillas with lettuce, cheddar and salsa.

4. Chicken Cacciatore with Pasta

Ingredients

  • 2 lb chicken thighs
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 yellow onion, sliced
  • 1 bell pepper, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes
  • ½ cup chicken broth
  • 1 tsp dried oregano
  • 8 oz dry pasta

How to Make It

  1. Season chicken and brown in a deep skillet with olive oil. Transfer to a plate.
  2. Cook onion, bell pepper and mushrooms for 5–7 minutes. Add garlic and cook 1 minute.
  3. Add crushed tomatoes, broth and oregano. Return chicken to sauce.
  4. Cover and simmer until chicken is tender and reaches at least 165°F, about 30–40 minutes for bone-in thighs or less for boneless.
  5. Cook pasta separately and serve with chicken and sauce.

5. Meatball Subs with Salad

Ingredients

  • 1 lb ground beef
  • 1 egg
  • ½ cup plain breadcrumbs
  • ¼ cup grated Parmesan
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 24 oz marinara
  • 4 sub rolls
  • 1 cup shredded mozzarella
  • Salad greens and dressing

How to Make It

  1. Preheat oven to 425°F.
  2. Gently combine beef, egg, breadcrumbs, Parmesan and seasonings. Shape into about 12 meatballs.
  3. Bake on a lined rimmed pan for 15–20 minutes until centers reach 160°F.
  4. Warm marinara in a saucepan and add meatballs.
  5. Divide among rolls, top with mozzarella and heat briefly until melted. Serve with salad.

6. Air Fryer Chicken Wings with Oven Fries and Carrots

Ingredients

  • 2 lb split chicken wings
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1½ lb potatoes, cut into wedges
  • 1 tbsp olive oil
  • Additional salt and pepper
  • 1 lb carrots, cut into sticks
  • Optional dipping sauce

How to Make It

  1. Preheat air fryer to 390°F for about 10 minutes.
  2. Pat wings dry. Mix salt, pepper, chili powder, onion powder and garlic powder. Season both sides evenly.
  3. Arrange wings in one layer. Cook about 12 minutes, flip and cook about 12 minutes more until at least 165°F. Work in batches.
  4. For oven fries, toss potato wedges with oil and seasoning. Roast at 425°F for 30–40 minutes until tender and browned.
  5. Serve wings with carrot sticks and dipping sauce if desired.

One Combined Grocery List

Check what you already have before shopping. Quantities cover all six dinners.

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Have a good week in the kitchen!
Sarah
Oak & Barrel Meats