Meal Plan for Week 12 2019: March 18-22

Week 12

We are bringing out the Irish on Day 1 with Beef and Guinness Stew! I served this to some of my husband’s co-workers and a year later they are still talking about it. It’s easy to make and can be made with any stout beer, but we always use Guinness.
Dinner Meal Plan Archive

Day 1

• Beef and Guinness Stew over Mashed Potatoes (Rate recipe)
• Soda Bread

Day 2

• Cheddar Chicken Spaghetti (Rate recipe)
• Green Salad

Day 3

• Swiss Hamburgers (Rate recipe)
• Rice
• Sugar Snap Peas

Day 4

• Baked Garlic Parmesan Chicken (Rate recipe)
• Angel Hair Pasta with Marinara
• Spinach & Garlic Sautéed in Butter

Day 5

• Chipped Beef Gravy (Rate recipe)
• Buttermilk Biscuits
• Fresh Fruit

Day 1 Dinner Menu

• Beef and Guinness Stew over Mashed Potatoes (Rate recipe)
• Soda Bread

Beef and Guinness Stew

Servings per Recipe: 8 bowls

Calories per Serving: 377

Course: Soup

Cuisine: Irish

Adjust quantity:

8 bowls

servings

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5 from 1 vote

Prep Time: 20 mins

Cook Time: 2 hrs 30 mins

Total Time: 2 hrs 50 mins

This delicious Irish beef stew made with Guinness^® stout beer is perfect for St. Patrick's Day.

Ingredients

• 2 lbs. beef stew meat, cut into 1" cubes
• 4 Tbsp. olive oil, divided
• 3 Tbsp. flour
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1/4 tsp. cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, minced
• 2 Tbsp. tomato paste
• 1-1/2 - 2 (11.2 oz.) bottles Guinness® stout beer
• 3 large carrots, chopped
• 1/2 tsp. dried thyme, or 1 sprig fresh thyme
• 4 cups prepared mashed potatoes

Instructions

• Place beef cubes into a large bowl and drizzle with 1 Tbsp. olive oil. Mix well.
• In a separate dish, combine flour, salt, black pepper, and cayenne pepper; mix well.
• Sprinkle flour mixture over beef mixture and toss to coat.
• Heat remaining oil in a large fry pan or Dutch oven. Add beef and cook on medium-high heat, stirring frequently, until browned.
• Add chopped onions and minced garlic and cook until onions are tender-crisp.
• Add 1 bottle of stout beer to pan and stir, scraping any food from the bottom and sides of the pan.
• Add tomato paste and stir until well blended. Add carrots, thyme, and remaining stout beer.
• Cover and cook at a simmer for 2-3 hours, stirring occasionally.
• Serve over mashed potatoes.

Notes

Vegetarian Guinness^® Stew

1. Make a batch of vegetarian meatballs.
2. Heat the cooked meatballs in a pan with a very little bit of oil and cook over medium heat until they are heated on the outside.
3. Add the flour and continue the recipe as is from there.

For Beef and Guinness^® Stew in the slow cooker

1. Brown the beef on the stovetop in a large skillet.
2. Follow the recipe instructions until the point where the stew needs to simmer.
3. Transfer the stew to a slow cooker and cook it on low for 3-4 hours.

Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.

For Beef and Guinness^® Stew in the Instant Pot

You should never add flour or other thickeners before the pressure cooking cycle since it can cause food to stick to the bottom of the pot and burn. The pressure cooker needs the thinner liquid to create the steam that forces the pot to go under pressure.

1. Put the 1 Tbsp. oil in the inner pot and brown the meat in it without the flour (you can put the cayenne, salt, and pepper on it) on sauté mode.
2. Add the beer (up to the amount recommended for liquid on your model of pressure cooker), onions, garlic, thyme, and carrots to the pot.
3. Cook on manual pressure (high if you have the option) for 25 minutes.
4. NPR for 15 minutes, then release pressure and open lid.
5. Mix the flour with about 1/2 cup of the liquid from the pot (careful, it's hot!), whisking well to get any lumps out.
6. Add the flour mixture back to the pot and stir gently to mix.
7. Add the tomato paste and the remaining beer and heat on sauté mode for just long enough to heat through (watch carefully for burning - this won't take long).
8. Turn off the Instant Pot as soon as the stew is hot and serve the stew over mashed potatoes.

Nutrition

Calories: 377kcal | Carbohydrates: 35g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 380mg | Potassium: 881mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3954IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 4mg | Net Carbs: 31g

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Day 2 Dinner Menu

• Cheddar Chicken Spaghetti (Rate recipe)
• Green Salad

Cheddar Chicken Spaghetti

Servings per Recipe: 8 servings

Calories per Serving: 306

Course: Main Dish

Cuisine: American

Adjust quantity:

8 servings

servings

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5 from 1 vote

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

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 | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 587mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 4mg | Calcium: 253mg | Iron: 1mg | Net Carbs: 26g

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Day 3 Dinner Menu

• Swiss Hamburgers (Rate recipe)
• Rice
• Sugar Snap Peas

Swiss Hamburgers

Servings per Recipe: 6

Calories per Serving: 270

Course: Main Dish

Cuisine: American, Gluten-free

Adjust quantity:

6

servings

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0 from 0 votes

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Ingredients

• 6 frozen hamburger patties
• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 1 Tbsp brown sugar
• 1 Tbsp lemon juice

Instructions

• Place frozen hamburger patties on an aluminum foil lined cookie sheet. Mix the remaining ingredients and pour over hamburger patties. Cover with foil. Bake at 325°F for 1 hour.

Nutrition

Calories: 270kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 297mg | Potassium: 363mg | Fiber: 1g | Sugar: 8g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg | Net Carbs: 9g

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Day 4 Dinner Menu

• Baked Garlic Parmesan Chicken (Rate recipe)
• Angel Hair Pasta with Marinara
• Spinach & Garlic Sautéed in Butter

Chipped Beef Gravy

Servings per Recipe: 6 servings

Calories per Serving: 226

Course: Main Dish

Cuisine: American

Adjust quantity:

6 servings

servings

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4 from 2 votes

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.

Ingredients

• 4.5 oz jar dried beef
• 4 Tbsp butter
• 4 Tbsp flour
• 4 cups milk
• 2 tsp beef bouillon granules
• dash hot sauce

Instructions

• Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
• Tear or cut beef into bite-sized pieces; set aside.
• Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
• After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
• Add beef and heat through. Serve over buttermilk biscuits or toast.

Notes

Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.

Nutrition

Calories: 226kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 1211mg | Potassium: 215mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Calcium: 186mg | Iron: 1mg | Net Carbs: 12g

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