Week 26
There are no freezer items this week unless you’d like to make bulk meatballs in conjunction with preparing Meatball Stroganoff. We are taking advantage of an easy one pot meal on Day 5 and the crockpot on Day 4. Fajitas on Day 3 can be adjusted to use whatever meat you prefer, just be sure to adjust the shopping list accordingly.
Day 1
- Meatball Stroganoff
- Glazed Baby Carrots
- Green Salad
Day 2
- Baked Parmesan Garlic Chicken Tenders
- Potato Chips
- Veggie Sticks with Dip
Day 3
- Fajitas Texanas
Day 4
- Pesto Ranch Crockpot Chicken
- Mixed Vegetables
Day 5
- One Pot Tomato Spinach Pasta
- Seasoned Green Beans
Day 1 Dinner Menu
- Meatball Stroganoff
- Glazed Baby Carrots
- Green Salad
Meatball Stroganoff over Egg Noodles
Ingredients
- 1 ½ lbs. frozen cooked meatballs
- 2 C beef broth
- 8 oz sliced mushrooms, drained
- 2 C light sour cream
- 4 Tbsp flour
- 1 C milk
- 2 Tbsp. Dijon mustard
- 16 oz package hot cooked wide egg noodles
Instructions
- In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
- In a small bowl, stir together sour cream and flour.
- Whisk in milk and mustard.
- Stir sour cream mixture into meatballs.
- Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
- Serve over hot cooked egg noodles.
Notes
Nutrition per serving
Day 2 Dinner Menu
- Baked Parmesan Garlic Chicken Tenders
- Potato Chips
- Veggie Sticks with Dip
Baked Parmesan Garlic Chicken Tenders
Ingredients
- ¾ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¾ teaspoon garlic powder
- ¾ cup Italian seasoned bread crumbs
- 2 pounds chicken tenderloins, boneless & skinless
Instructions
- Preheat oven to 425°F.
- Combine the mayonnaise, Parmesan cheese, and garlic powder in a bowl. Place bread crumbs in a shallow dipping container.
- Spread mayonnaise mixture on each tenderloin, then dip each tenderloin into the bread crumbs to coat both sides.
- Place coated chicken on a silicone baking sheet or a metal baking sheet lined with aluminum foil.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Notes
Nutrition per serving
Day 3 Dinner Menu
- Fajitas Texanas
Fajitas Texanas
Ingredients
- 2 Tbsp oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- ½ lb. skirt, flank, or sirloin steak, sliced into bite-sized strips
- ½ lb. boneless skinless chicken breasts, sliced into bite-sized strips
- 2 Roma tomatoes, coarsely chopped
- ½ lb. medium shrimp, peeled
- 8 tortillas
Toppings
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- 1 cup lettuce, shredded
- ½ cup salsa
- ½ cup homemade guacamole
Instructions
- Sauté beef, chicken, peppers, and onion in a large skillet in heated oil. Near the end of cooking time when meat is almost done, add the shrimp and tomatoes and cook until the shrimp is cooked through.
- Serve cooked meat and vegetables with tortillas, guacamole, sour cream, and salsa. Each person assembles their own fajitas by putting meat/vegetable mixture in tortillas and topping with their choice of condiments, rolling up the tortilla, and eating by hand.
Notes
Nutrition per serving
Day 4 Dinner Menu
- Pesto Ranch Crockpot Chicken
- Mixed Vegetables
Crockpot Pesto Ranch Chicken
Ingredients
- 3 lbs. large boneless skinless chicken breasts
- Non-stick spray
- 6 oz jar of prepared pesto sauce
- 1 packet packet Hidden Valley Ranch dressing mix
- ½ cup chicken broth
Instructions
- Place chicken into a lightly sprayed crockpot. Pour prepared pesto sauce, Ranch dressing mix, and chicken broth over chicken. Cover and cook on low for 6-8 hours.
Notes
Nutrition per serving
Day 5 Dinner Menu
- One Pot Tomato Spinach Pasta
- Seasoned Green Beans
One Pot Tomato Spinach Pasta
Ingredients
- 12 oz box fusilli pasta
- 28 oz can diced tomatoes
- 2 cups vegetable or chicken broth
- ½ medium yellow onion, sliced
- 3 garlic cloves, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp kosher salt
- 1 Tbsp olive oil
- 6 oz package baby spinach
- Freshly grated Parmesan cheese
Instructions
- Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
- Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
- Stir in spinach. Cover and let stand 10 minutes.
- Stir just before serving. Serve with Parmesan cheese.
Notes
Nutrition per serving
Create 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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