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
This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.
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
You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
If you are a big fan of fresh mushrooms like I am, you can sauté 8 oz. sliced fresh mushrooms instead of canned for better texture and richer flavor.
Vegetarians can also enjoy this delicious dish by using vegetable broth and our vegetarian meatball recipe made with Beyond Beef products.
Nutrition
Calories: 570kcal | Carbohydrates: 32g | Protein: 29g | Fat: 36g | Sodium: 653mg | Fiber: 2g | Sugar: 3g | Net Carbs: 30g
Meatball Stroganoff over Egg Noodles Permalink
Day 2 Dinner Menu
- Baked Parmesan Garlic Chicken Tenders
- Potato Chips
- Veggie Sticks with Dip
Baked Parmesan Garlic Chicken Tenders
Although messy to prepare, these homemade chicken tenders are flavorful and kids love them.
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
Spreading the mayonnaise mixture with a spoon or small spatula is less of a mess, but you may find dipping the tenders by hand to be easier.
If you don’t want to get your hands messy, wear disposable gloves or get the kids involved—most kids enjoy helping and don’t seem to mind the mess.
Nutrition
Calories: 343kcal | Carbohydrates: 8g | Protein: 28g | Fat: 21g | Sodium: 511mg | Fiber: 1g | Sugar: 1g | Net Carbs: 7g
Baked Parmesan Garlic Chicken Tenders Permalink
Day 3 Dinner Menu
- Fajitas Texanas
Fajitas Texanas
Fajitas are a crowd-pleasing all-in-one meal made to each individual’s preferences. Pile on your preferred filling and toppings and enjoy!
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 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
Feel free to switch this up and serve any combination of meat that you prefer.
Whether or not to devein shrimp is a personal preference and is not necessary for food safety reasons. Most frozen shrimp is already deveined.
If you prefer, you can cook the meat and vegetables on the grill to avoid heating up the kitchen. I like to toss the meat and vegetables with the oil before cooking, and cook them in a preheated grill on a clean vegetable grate prepared with non-stick spray.
Nutrition
Calories: 372kcal | Carbohydrates: 22g | Protein: 25g | Fat: 21g | Sodium: 692mg | Fiber: 3g | Sugar: 5g | Net Carbs: 19g
Fajitas Texanas Permalink
Day 4 Dinner Menu
- Pesto Ranch Crockpot Chicken
- Mixed Vegetables
Crockpot Pesto Ranch Chicken
This easy crockpot recipe takes just a few minutes to prepare before cooking and results in tender and delicious chicken at dinnertime. You’ll want to serve it with rice or mashed potatoes so you can use the wonderful juice as a gravy.
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
Look for authentic pesto sauce prepared with pine nuts and olive oil rather than substitutions, or make your own homemade pesto. Pesto freezes well, so if you make your own you can double up and freeze the extra.
Nutrition
Calories: 382kcal | Carbohydrates: 5g | Protein: 50g | Fat: 16g | Sodium: 950mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g
Crockpot Pesto Ranch Chicken Permalink
Day 5 Dinner Menu
- One Pot Tomato Spinach Pasta
- Seasoned Green Beans
One Pot Tomato Spinach Pasta
Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared on the stovetop, the delicious pasta dish is ready in about 30 minutes.
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
For an even richer flavor, try substituting fire-roasted tomatoes in this dish.
Vegetable broth and 1 Tbsp Parmesan cheese were used in the nutrition calculation.
Nutrition
Calories: 411kcal | Carbohydrates: 77g | Protein: 15g | Fat: 6g | Sodium: 1976mg | Fiber: 6g | Sugar: 9g | Net Carbs: 71g
One Pot Tomato Spinach Pasta Permalink
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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