Week 1 Summary |
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Notes for this week |
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Day 1 |
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| Cheesy Baked Ziti | Green Salad | |
Day 2 |
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| Mexican Style Pot Roast | Baked Rice | |
Day 3 |
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| Slow Cooker Sticky Chicken | Creamed Peas | Garlic Cheese Bread |
Day 4 |
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| Barbecue Beef and Beans | Bread Sticks | Orange Slices |
Day 5 |
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| Cheddar Chicken Spaghetti | Slow Simmered Green Beans | |
🗓️ Day 1
- Cheesy Baked Ziti
- Green Salad
Cheesy Baked Ziti
Ingredients
- 12 oz box ziti or penne
- 50 oz jar pasta sauce
- 2 tsp Italian seasoning
- 3 cups mozzarella cheese, shredded, divided
- 1 egg
- 16 oz container ricotta cheese
- ¼ cup Parmesan cheese, grated
- 1 Tbsp parsley
- ½ tsp salt
- Nonstick cooking spray
Instructions
- Spray a 3-quart baking dish. Cook pasta according to package directions but slightly undercooking; drain. In a medium bowl combine pasta sauce and Italian seasoning. Remove 2 cups and set aside. Stir remaining sauce into cooked pasta.
- Place half of the pasta mixture in baking dish. Sprinkle 1 cup of the mozzarella cheese on top.
- In a medium bowl, beat egg and stir in ricotta, Parmesan, parsley, and salt until blended.
- Place over the mozzarella cheese by dolloping with a spoon and gently spread. Top with remaining pasta, then sprinkle with 1 cup of the mozzarella cheese. Spread remaining pasta sauce evenly to edges of dish, coating all pasta.
- Bake, uncovered, in a preheated 350°F oven for 30 minutes or until very hot in center and edges are bubbly.
- Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.
Notes
Cheesy Baked Ziti freezes well, so if you'd like you can double the recipe and put one in the freezer. Don't put the shredded cheese topping on before freezing—put it in a separate bag or container and place it under the wrapping so that it is handy when you are ready to bake the dish. Label with:
Cheesy Baked Ziti: Thaw. Bake uncovered in a preheated 350°F oven for 30 minutes. Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.
Nutrition
Calories: 446kcal | Carbohydrates: 44g | Protein: 25g | Fat: 19g | Sodium: 1446mg | Fiber: 4g | Sugar: 9g | Net Carbs: 40g
Cheesy Baked Ziti Permalink
🗓️ Day 2
- Mexican Style Pot Roast
- Baked Rice
Mexican Style Pot Roast
Put a flavorful twist on traditional pot roast with this delicious Mexican style slow cooker recipe.
Ingredients
- 4 lbs. chuck roast
- 2 beef bouillon cubes
- 10 oz. can diced tomatoes with green chilies
- 1 tomato can water (10 oz.)
- 4 oz. can diced green chilies
- 2 Tbsp. taco seasoning mix, or 1 envelope purchased taco seasoning
Instructions
- Place all ingredients into a crockpot and cook on low for 8 hours or until tender.
Nutrition
Calories: 282kcal | Carbohydrates: 2g | Protein: 29g | Fat: 17g | Sodium: 562mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g
Mexican Style Pot Roast Permalink
Baked Rice
Ingredients
- 1 10.5 oz. can cream of mushroom soup
- 1 10.5 oz. can beef broth
- 1 10.5 oz. can French onion soup
- 2 cups instant rice
- 2 Tbsp butter, melted
Instructions
- Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 622mg | Fiber: 1g | Sugar: 1g | Net Carbs: 20g
Baked Rice Permalink
🗓️ Day 3
- Slow Cooker Sticky Chicken
- Creamed Peas
- Garlic Cheese Bread
Slow Cooker Sticky Chicken
Tender and delicious, Slow Cooker Sticky Chicken is easy to prepare and makes a delicious dinner while providing leftovers for use in a later meal.
Ingredients
- 1 large roasting chicken, about 5 lbs.
- 1 large onion, chopped
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
Instructions
- In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
- Place in a sealed marinating container and refrigerate overnight.
- When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
- Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
- Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
- Let chicken rest about 10 minutes before carving.
Notes
Be sure to allow 10-24 hours for the chicken to marinate.
Nutrition
Calories: 303kcal | Carbohydrates: 2g | Protein: 26g | Fat: 21g | Sodium: 1259mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g
Slow Cooker Sticky Chicken Permalink
Creamed Peas
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1 teaspoon sugar
- ½ teaspoon salt
- dash pepper
- 2 cups frozen peas
Instructions
- Melt the butter in a saucepan.
- Add flour and stir with a whisk for 1 minute, taking care not to brown the flour and butter mixture. Continue stirring constantly and gradually add the milk, salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute.
- Add peas and heat to a simmer. Reduce heat and cover, simmering for 3-5 minutes. Peas should be tender-crisp, so take care not to overcook.
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Sodium: 247mg | Fiber: 3g | Sugar: 5g | Net Carbs: 9g
Creamed Peas Permalink
🗓️ Day 4
- Barbecue Beef and Beans
- Bread Sticks
- Orange Slices
BBQ Beef and Beans
Use leftover roast beef and canned beans in this spicy dish for a quick and delicious 30 minute stovetop meal.
Ingredients
- 1 onion, finely chopped
- 8 oz. tomato sauce
- ½ cup thick salsa
- 2 Tbsp. apple cider vinegar
- 1 ½ Tbsp. brown sugar
- 1 Tbsp. chili powder
- 2 tsp. Worcestershire sauce
- black pepper, to taste
- 1 lb. leftover cooked beef roast, diced or cut into strips
- 2 cloves garlic, minced
- 15 oz. kidney beans, rinsed and drained
- 15 oz. pinto beans, rinsed and drained
- 12 oz. beef broth, or more as needed
Instructions
- Combine all ingredients in a large pot. Cook over medium heat for about 25 minutes or until cooked through.
Notes
If you’d like to stretch this dish, add some pasta to the pot about 10 minutes before serving (if there is not enough liquid, add additional broth and bring to a boil before adding pasta).
Nutrition
Calories: 379kcal | Carbohydrates: 46g | Protein: 29g | Fat: 10g | Sodium: 684mg | Fiber: 14g | Sugar: 8g | Net Carbs: 32g
BBQ Beef and Beans Permalink
🗓️ Day 5
- Cheddar Chicken Spaghetti
- Slow Simmered Green Beans
Cheddar Chicken Spaghetti
Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.
Ingredients
- 8 oz spaghetti, cooked according to directions
- 2 cups cooked chicken, cubed
- 2 cups shredded cheddar cheese, divided
- 10.5 oz can cream of chicken soup, undiluted
- 1 cup milk
- 1 Tbsp pimientos, diced
- 4.5 oz can green chilies
- 1 Tbsp dried tarragon
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
- Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
- Bake uncovered at 350°F for 20-25 minutes or until heated through.
Notes
The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."
Nutrition
Calories: 306kcal | Carbohydrates: 27g | Protein: 15g | Fat: 15g | Sodium: 587mg | Fiber: 1g | Sugar: 3g | Net Carbs: 26g
Cheddar Chicken Spaghetti Permalink
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