Meal Plan 11-02-26

OAK & BARREL MEATS

Meal Plan Monday

Week of November 2, 2026

Six family dinners, complete recipes and one organized grocery list. Most meals serve four or more. Mix up the order and use what you already have.

This Week's Dinners

  1. Creamy Tuscan Chicken with Pasta
  2. Ground Beef Stuffed Pepper Skillet
  3. Maple-Dijon Chicken Thighs with Sweet Potatoes & Green Beans
  4. Ground Pork Egg Roll in a Bowl
  5. Slow Cooker Beef & Vegetable Soup
  6. Greek Lamb Meatballs with Cucumber-Yogurt Sauce

Get This Week's Meat

One click adds the Oak & Barrel meat for all six dinners to your cart. Adjust quantities before checking out if you already have something in your freezer.

Add This Week's Meat to My Cart

Includes one package boneless chicken breasts (1.75–2 lb), 2 lb ground beef, two packages chicken thighs (1–1.25 lb each), 2 lb plain ground pork, one 3.40 lb chuck roast and 1 lb ground lamb.

Package sizes are approximate. Inventory may change. Home delivery minimum is $100.

If a cut sells out, shop available cuts here.

1. Creamy Tuscan Chicken with Pasta

Serves 4–5 | About 35 minutes

Ingredients

  • 1 package boneless chicken breasts (1.75–2 lb), sliced
  • 12 oz penne pasta
  • 5 oz baby spinach
  • ½ cup sun-dried tomatoes
  • 1 cup half-and-half
  • ½ cup grated Parmesan
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt and ¼ tsp pepper

How to Make It

  1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
  2. Season chicken with salt, pepper and Italian seasoning.
  3. Heat olive oil in a large skillet. Cook chicken until golden and the internal temperature reaches 165°F. Remove from pan.
  4. Add garlic and sun-dried tomatoes. Cook 30 seconds.
  5. Pour in half-and-half and Parmesan. Simmer gently for 2–3 minutes.
  6. Add spinach and cook until wilted.
  7. Return chicken and pasta to skillet. Toss together, adding reserved pasta water as needed.

2. Ground Beef Stuffed Pepper Skillet

Serves 5–6 | About 40 minutes

Ingredients

  • 2 lb Oak & Barrel ground beef
  • 3 bell peppers, chopped
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1½ cups uncooked rice
  • 3 cups water for rice
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 cup shredded cheddar
  • Salt and pepper

How to Make It

  1. Cook rice according to package directions.
  2. Brown ground beef in a large skillet. Drain excess fat if needed.
  3. Add peppers and onion. Cook 6–8 minutes until softened.
  4. Add garlic, paprika and Italian seasoning. Stir for 30 seconds.
  5. Stir in diced tomatoes and tomato sauce. Simmer 8–10 minutes.
  6. Fold in cooked rice, season to taste and top with cheddar.
  7. Cover for 2 minutes until cheese melts.

3. Maple-Dijon Chicken Thighs with Sweet Potatoes & Green Beans

Serves 4 | About 50 minutes

Ingredients

  • 2 packages chicken thighs (1–1.25 lb each)
  • 2 lb sweet potatoes, cubed
  • 1 lb fresh green beans
  • 3 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt and ¼ tsp pepper

How to Make It

  1. Preheat oven to 425°F.
  2. Toss sweet potatoes with 1 tbsp olive oil and a little salt. Spread on a rimmed baking sheet and roast 15 minutes.
  3. Whisk Dijon, maple syrup, remaining oil, garlic powder and pepper.
  4. Coat chicken thighs in the mixture.
  5. Add chicken to the baking sheet. Roast 15 minutes.
  6. Add green beans, tossing with a little pan oil.
  7. Continue roasting 15–25 minutes, until chicken reaches at least 165°F and vegetables are tender. Bone-in thighs may need longer.
  8. Rest chicken 5 minutes before serving.

4. Ground Pork Egg Roll in a Bowl

Serves 5–6 | About 25 minutes

Ingredients

  • 2 lb plain ground pork
  • 2 bags coleslaw mix (14 oz each)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp fresh grated ginger or 2 tsp ground ginger
  • ¼ cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 cup uncooked rice, optional
  • Optional green onions and hot sauce

How to Make It

  1. Cook rice if serving with the bowls.
  2. Brown pork in a large skillet over medium-high heat, breaking into crumbles.
  3. Add onion and cook 3–4 minutes.
  4. Stir in garlic and ginger for 30 seconds.
  5. Add coleslaw mix in batches. Cook 5–7 minutes until softened.
  6. Stir in soy sauce, sesame oil, vinegar and honey.
  7. Serve over rice or enjoy on its own.

5. Slow Cooker Beef & Vegetable Soup

Serves 6–8 | 15 minutes prep + 8–9 hours cooking

Ingredients

  • 1 Oak & Barrel chuck roast, approximately 3.40 lb
  • 1½ lb Yukon gold potatoes, diced
  • 1 lb carrots, sliced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt and pepper

How to Make It

  1. Place potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker.
  2. Place chuck roast on top of vegetables.
  3. Add tomatoes, broth, thyme, bay leaf, salt and pepper.
  4. Cover and cook on LOW for 8–9 hours until beef is fork-tender.
  5. Remove roast and shred with two forks, discarding large pieces of fat.
  6. Return beef to slow cooker.
  7. Add frozen peas and cook on HIGH for another 15–20 minutes.
  8. Remove bay leaf, taste and adjust seasoning before serving.

6. Greek Lamb Meatballs with Cucumber-Yogurt Sauce

Serves 4 | About 35 minutes

Ingredients

  • 1 lb ground lamb
  • 1 egg
  • ⅓ cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt and ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 cup plain Greek yogurt
  • 1 cucumber
  • 1 lemon, juice and zest
  • 2 Roma tomatoes, diced
  • ½ small red onion, sliced
  • 4 pita breads or lettuce cups
  • Optional fresh dill

How to Make It

  1. Preheat oven to 425°F.
  2. Combine lamb, egg, breadcrumbs, garlic, oregano, cumin, salt and pepper.
  3. Form into approximately 16 meatballs.
  4. Place on an oiled or parchment-lined baking sheet.
  5. Bake 14–18 minutes until internal temperature reaches 160°F.
  6. For the sauce, grate half the cucumber and squeeze out excess moisture.
  7. Mix grated cucumber with yogurt, 1 tbsp lemon juice, lemon zest, dill if using and a pinch of salt.
  8. Warm pita and fill with meatballs, remaining diced cucumber, tomatoes, red onion and yogurt sauce.

One Grocery List for All Six Dinners

Check your pantry before shopping. Quantities cover all six dinners.

Farm Meat

Produce

Canned, Frozen & Broth

Dairy & Refrigerated

Grains & Bread

Pantry Staples

Looking for More Dinner Ideas?

Browse past Meal Plan Monday menus for easy family dinners, complete recipes and grocery lists.

See Our Past Meal Plans

Browse All Our Recipes

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