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Week 27
Freezer options for this week:
- Basil Lime Chicken makes 4 lbs. so you will be able to stock your freezer with cooked chicken.
- Simple Salisbury Steak can be doubled or tripled if you would like to stock the freezer with extra for a later meal. It freezes well raw or cooked.
Day 1
- Shrimp Scampi
- Steamed Broccoli
Day 2
- Mexican Ravioli
- Southwestern-Style Green Salad
Day 3
- Simple Salisbury Steak
- Mashed Potatoes
- Spinach and Garlic Sautéed in Butter
Day 4
- Basil Lime Chicken
- Apple, Grape, and Walnut Salad
Day 5
- Skillet Kielbasa
- Sautéed Leeks and Cabbage
- Yogurt with Fresh Pineapple
Day 1 Dinner Menu
- Shrimp Scampi
- Steamed Broccoli
Shrimp Scampi
This quick and easy shrimp dish has a flavorful and rich garlic butter sauce and is served over hot pasta.
Ingredients
- ½ c. butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- ½ tsp. Worcestershire sauce
- 2 Tbsp. lemon juice
- Italian seasoning, to taste
- 1 ½ tsp. steak sauce
- hot sauce to taste
- 1 lb. frozen cooked, peeled, deveined, tail-off shrimp, thawed
- fresh chopped parsley, to taste
- 12 oz pkg. fettuccine, cooked
Instructions
- In a large skillet, melt the butter and add the onion and garlic and sauté until softened (about 3-4 minutes).
- Add the Worcestershire sauce, lemon juice, Italian seasoning, steak sauce, and hot sauce. Bring to a boil then add the shrimp, heat until warmed through.
- Sprinkle with parsley and serve over fettuccine.
Nutrition
Calories: 448kcal | Carbohydrates: 44g | Protein: 24g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 281mg | Sodium: 766mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 7.8mg | Calcium: 142mg | Iron: 2.8mg
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Day 2 Dinner Menu
- Mexican Ravioli
- Southwestern-Style Green Salad
Mexican Ravioli
Mexican Ravioli is a quick 5 ingredient stovetop meal that packs a southwestern flavor punch.
Ingredients
- 25 oz pkg beef ravioli
- 10 oz homemade enchilada sauce, or canned red enchilada sauce
- 1 C salsa
- 2 C Monterey Jack cheese
- 2.25 oz can sliced black olives
Instructions
- Cook ravioli according to package directions.
- In a skillet, mix the enchilada sauce and salsa over low heat. When pasta is cooked, drain and add to skillet.
- Mixing carefully, add olives and cheese and serve.
Notes
Vegetarians can substitute cheese ravioli, and the dish can be enhanced with any number of other ingredients like black beans, fire-roasted tomatoes, or corn that you may have on hand.
Nutrition
Calories: 505kcal | Carbohydrates: 49g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1739mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 2.1mg | Calcium: 359mg | Iron: 0.9mg
Go to Mexican Ravioli postDay 3 Dinner Menu
- Simple Salisbury Steak
- Mashed Potatoes
- Spinach and Garlic Sautéed in Butter
Simple Salisbury Steak
Simple comfort food that is easy to make. The patties can be prepared and frozen, making this an easy way to double or triple the recipe and stock your freezer for quick meals.
Ingredients
- 1 lb ground beef
- 1/3 cup bread crumbs
- 1 small onion, chopped
- 1 egg, slightly beaten
- 2 Tbsp water
- 1 Tbsp vegetable oil
- 2 cups brown gravy
Instructions
- In a large bowl, mix the beef, bread crumbs, onion, egg, and water; shape into 4 patties, each about 1/2 inch thick.
- In a large skillet, heat oil and add patties. Cook 5 minutes and turn over. Cook 5 more minutes until browned on both sides. Drain off any fat.
- Add gravy and bring to a boil. Reduce heat to low. Cover and cook 10 minutes or until patties are cooked to desired doneness.
Notes
This recipe is a Campbell’s original and is a better alternative to frozen Salisbury steak options. The patties freeze well either raw or cooked. To freeze, scale the recipe as preferred, then freeze the patties individually on a cookie sheet for several hours. Once frozen, combine in a freezer container and label with date and the appropriate cooking instructions for raw or frozen. This recipe can be dressed up with sautéed onions and/or mushrooms—just sauté in butter and add to the pan with the brown gravy.
Nutrition
Calories: 429kcal | Carbohydrates: 17g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 819mg | Potassium: 379mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 49mg | Iron: 2.9mg
Go to Simple Salisbury Steak postDay 4 Dinner Menu
- Basil Lime Chicken
- Apple, Grape, and Walnut Salad
Basil Lime Chicken
Tasty marinade with basil, lime, and dijon mustard is the base for delicious grilled Basil Lime Chicken. It's perfect for stocking your freezer with cooked chicken for quick meal prep. The chicken needs to marinate overnight, so be sure to plan ahead.
Ingredients
- ¾ cup lime juice
- ½ cup oil
- ½ cup Dijon mustard
- ½ cup Worcestershire sauce
- ½ cup soy sauce
- ¼ cup green onions, chopped
- ¼ cup fresh basil, chopped (or 1 ½ Tbsp dried basil)
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 4 lbs. boneless, skinless chicken breasts
Instructions
- Mix all ingredients except chicken together thoroughly in a small bowl. Reserve ¼ cup for basting and ¼ cup separately for serving; refrigerate.
- Marinate chicken in remaining marinade overnight.
- Grill over medium heat about 5 minutes, basting occasionally with reserved marinade.
- Flip chicken and baste again. Continue to cook until juices run clear.
- Divide chicken and serve ¼ for the meal and chop ¾ for the freezer.
- Drizzle the marinade you reserved for dipping over the chicken you are serving, or just serve the marinade as a dipping sauce.
Notes
If your chicken breasts are thick, you may want to butterfly them by cutting them in half lengthwise like a filet, which allows for more even cooking. Serve one pound of chicken for dinner and chop the remaining chicken and divide into 3 portions to stock your freezer.
Nutrition
Calories: 233kcal | Carbohydrates: 4g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 779mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 5.2mg | Calcium: 26mg | Iron: 1.4mg
Go to Basil Lime Chicken postDay 5 Dinner Menu
- Skillet Kielbasa
- Sautéed Leeks and Cabbage
- Yogurt with Fresh Pineapple
Skillet Kielbasa
Four ingredients pack a flavorful punch in this quick and simple Skillet Kielbasa.
Ingredients
- 24 oz. beef Polska kielbasa, sliced
- 1 lg onion, sliced thinly
- 1 C apple cider vinegar
- 1 C brown sugar
Instructions
- In a large skillet, heat vinegar and brown sugar over medium heat until sugar is dissolved.
- Add onions and kielbasa. Cook for 15 minutes, covered, stirring occasionally.
- Cook uncovered for an additional 5-10 minutes.
Nutrition
Calories: 524.71kcal | Carbohydrates: 39.9g | Protein: 16.23g | Fat: 32.59g | Saturated Fat: 11.72g | Cholesterol: 79.38mg | Sodium: 1006.36mg | Potassium: 373.37mg | Fiber: 0.31g | Sugar: 36.51g | Vitamin C: 2.49mg | Calcium: 51.05mg | Iron: 2.01mg
Go to Skillet Kielbasa postCreate a Shopping List
Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. “Print Collection” prints the list of meals, not the recipes, which should be printed from the recipe card. Remember that side dishes are not included on the grocery list unless we have included a recipe for them.
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