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Week 24
Freezer options for this week:
- Double the sauce for the Thai Chicken Fettuccine and freeze half. Label with the date and “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”
Tip: When freezing dishes, I like to print off an extra copy of the recipe and tuck it between layers of foil or inside a plastic baggie so that I have the recipe handy when I want to serve the dish.
Day 1
- Smoked Sausage Corn Chowder
- Green Salad
Day 2
- Thai Chicken Fettuccine
- Asian Salad
Day 3
- Smothered Steak with Mushrooms and Onions
- Mashed Potatoes
- Pickled Beets
Day 4
- Tomato and Asparagus Carbonara
- Steamed Broccoli
Day 5
- Teriyaki Salmon
- Fruit Flag Skewers
- Wild Rice
Day 1 Dinner Menu
- Smoked Sausage Corn Chowder
- Green Salad
Smoked Sausage Corn Chowder
Serve this quick and easy sausage and corn chowder with crusty bread for dipping.
Ingredients
- 1 small onion, chopped
- 4 Tbsp butter
- ¼ C flour
- Pepper to taste
- Seasoning salt to taste
- 4 C milk
- 15 oz whole kernel corn, drained
- 1 lb. smoked turkey sausage, sliced
Instructions
- In a soup pot, sauté onion in butter for about 3-5 minutes, until almost cooked through.
- Stir in flour, pepper, and seasoning. Add milk all at once. Bring to a boil, stirring constantly until thick & bubbly, a few minutes.
- Stir in corn and sausage. Reduce heat to low and simmer for 10 minutes before serving.
Notes
Based on feedback this recipe has been revised from 6 servings to 4 servings.
Nutrition
Calories: 548kcal | Carbohydrates: 39g | Protein: 28g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 2318mg | Potassium: 709mg | Fiber: 2g | Sugar: 17g | Vitamin A: 915IU | Vitamin C: 38.3mg | Calcium: 309mg | Iron: 11.6mg
Go to Smoked Sausage Corn Chowder post
Day 2 Dinner Menu
- Thai Chicken Fettuccine
- Asian Salad
Thai Chicken Fettuccine
There’s no need to heat up the oven to make this delicious chicken with Thai-inspired peanut sauce. It’s ready in 30 minutes and the meal can be completed with a green salad.
Ingredients
- 1 C salsa
- ¼ C creamy peanut butter
- 2 Tbsp orange juice
- 2 Tbsp honey
- 1 tsp soy sauce
- 1 lb chicken, boneless, skinless, cut into bite sized pieces
- Oil as needed
- 8 oz box fettuccine, cooked and kept warm
- 1 red bell pepper, cut into thin strips
- Fresh cilantro as desired
Instructions
- In a small saucepan, combine salsa, peanut butter, honey, soy sauce, and orange juice and cook over low heat. Stir until peanut butter melts and is blended with other ingredients, about 15-20 minutes.
- While the sauce is heating, cook chicken and bell pepper in oil in a large skillet until chicken is cooked through. Add sauce to skillet and mix well.
- Serve over pasta, garnishing with cilantro.
Notes
You can substitute rice for fettuccine if you prefer. The sauce freezes well so if you’d like to double up and put some sauce in the freezer, just label with “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.” Nutrition data calculated using 2 Tbsp canola oil.
Nutrition
Calories: 413kcal | Carbohydrates: 33g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 659mg | Potassium: 494mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1335IU | Vitamin C: 44.4mg | Calcium: 39mg | Iron: 1.5mg
Go to Thai Chicken Fettuccine postDay 3 Dinner Menu
- Smothered Steak with Mushrooms and Onions
- Mashed Potatoes
- Pickled Beets
Smothered Salisbury Steaks with Mushrooms and Onions
Serve these delicious smothered steaks with mashed potatoes for hearty comfort food or with egg noodles for lighter fare.
Ingredients
- 2 lbs. ground beef
- 1 cup bread crumbs
- 1-1/2 tsp. salt free seasoning, or to taste
- 8 oz mushrooms, sliced
- 1 large onion, sliced
- 2 pkgs brown gravy mix
- 2 cups water
Instructions
- Combine the ground beef, bread crumbs, and seasoning. Shape into 8 patties.
- In a skillet, brown the patties on both sides. Remove the meat from the skillet and place in a 9x13 inch baking dish.
- Add the mushrooms and onions to the skillet and sauté about 10 minutes or until soft and tender.
- Whisk the gravy mixes and water together and add to the skillet; cook until thickened, about 5 minutes.
- Pour the contents of the skillet over the top of the meat. Bake at 350° for 40-60 minutes or until meat is cooked through and tender.
Nutrition
Calories: 373kcal | Carbohydrates: 12g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 509mg | Potassium: 443mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 3mg
Go to Smothered Salisbury Steaks with Mushrooms and Onions postDay 4 Dinner Menu
- Tomato and Asparagus Carbonara
- Steamed Broccoli
Tomato and Asparagus Carbonara
Perfect for summer, Tomato and Asparagus Carbonara is a delicious combination of traditional carbonara sauce and garden-fresh vegetables.
Ingredients
- 1 Tbsp olive oil
- 1 Lb asparagus, trimmed and cut into 1 inch pieces
- 2 tsp garlic, minced
- 1/4 tsp crushed red pepper, optional
- 1 cup grape tomatoes, cut in half
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 8 oz. penne pasta
- 1 tsp salt, for boiling pasta
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- ½ cup Parmesan cheese, plus more for garnish
- 1/4 cup basil, fresh
Instructions
- Cook pasta in water with 1 tsp. of salt until al dente.
- Heat oil in a large skillet over medium-high heat. Add asparagus and sauté about 3 minutes.
- Add garlic and crushed red pepper, cooking for another minute.
- Reduce heat to medium and add all tomatoes; cook for 6 minutes or until grape tomatoes are tender. Stir gently to avoid crushing the tomatoes.
- Whisk egg with ½ cup Parmesan cheese, salt, and pepper.
- Drain pasta and toss hot, cooked pasta with egg mixture.
- Add tomato mixture, tossing gently until sauce thickens. Serve in shallow bowls and sprinkle each serving with chopped fresh basil and Parmesan cheese.
Notes
- To prepare asparagus, rinse it under running water, then hold it with both hands and snap off the tough end. Hold the stalk so that the hand on the tip end is closer to the center of the stalk and the hand on the cut end is close to the end of the stalk. Bring your hands down and toward each other, and the stalk will snap just where it starts to get tough at the end.
- The heat from adding the egg mixture to the hot pasta will cook the egg, thickening it into a light, creamy sauce.
- Parmesan garnish not included in nutritional data.
Nutrition
Calories: 368kcal | Carbohydrates: 53g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1135mg | Potassium: 686mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 26.2mg | Calcium: 209mg | Iron: 4mg
Go to Tomato and Asparagus Carbonara postDay 5 Dinner Menu
June 14 is Flag Day in the U.S., so we’ve included a cute way to serve fruit tonight to celebrate.
- Teriyaki Salmon
- Wild Rice
- Fruit Flag Skewers
Easy Baked Salmon Teriyaki
Salmon is a great dish to try if you have never cooked fish because it is very forgiving. This easy baked salmon has a sweet Asian flavor and goes well with wild, yellow, or white rice.
Ingredients
- 2/3 cup teriyaki sauce
- 2 tsp olive oil
- 1 tsp garlic, minced
- 2 Tbsp onion, chopped
- dash black pepper
- 2 Tbsp sesame seeds
- 2 lb. salmon fillets
- 1 ½ tsp brown sugar
- Non-stick cooking spray
Instructions
- Mix first six ingredients together in a small bowl. Place salmon in a marinating container and pour marinade over salmon. Make sure to completely coat salmon with marinade. Cover and marinate for up to an hour.
- Place the salmon in a lightly sprayed baking dish and sprinkle top of salmon with brown sugar. Preheat oven to 350°F and bake for 20 minutes, or until salmon begins to flake with a fork. Cooking time may vary with thickness of fillets.
Nutrition
Calories: 257kcal | Carbohydrates: 3g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 355mg | Potassium: 772mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 1.8mg
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American Flag Fruit Kabobs
Turn blueberries, strawberries, and bananas into a festive patriotic display with these fruit skewers.
Ingredients
- 1 cup water
- 3 Tbsp lemon juice
- 1 pint strawberries, washed, trimmed and halved
- 1 cup blueberries
- 6 bananas, cut into 1" pieces
- 1 bamboo skewers
Instructions
- Mix water and lemon juice in a medium sized bowl. Place cut bananas in lemon water to coat to prevent bananas from browning.
- Thread a strawberry piece, followed by a banana piece onto 7 skewers.
- Repeat the process two more times on all 6 skewers and end by adding one additional strawberry.
- On 5 additional skewers, thread a strawberry, banana, strawberry, banana, then follow with about 5 or 6 blueberries.
- Line all skewers up on a serving platter to look like a flag and serve.
Nutrition
Calories: 80kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 311mg | Fiber: 3g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 33.7mg | Calcium: 10mg | Iron: 0.4mg
Go to American Flag Fruit Kabobs 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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