Week 20
Notes for this week:
- Chicken and Sausage Jambalaya on Day 1 uses chicken, onions, and peppers from the freezer. If your stock is low, this would be a good time to cook extra and replenish it.
- Easy Cheeseburger Pie on Day 2 uses ground beef from the freezer. Again—if your stock is low, this would be a good time to replenish it.
- Crockpot Orange Chicken on Day 3 requires a bit of prep time, but unlike most crockpot recipes, it can be prepared 2-3 hours before mealtime. See the instructions for more information.
Day 1
- Chicken and Sausage Jambalaya
- Veggie Sticks and Dip
Day 2
- Easy Cheeseburger Pie
- Apple Slices
- Green Salad
Day 3
- Crockpot Orange Chicken
- Sugar Snap Peas
Day 4
- Fettuccine with Tomato Basil Sauce
- Spinach Salad
Day 5
- Beef Brats with Peppers and Onions
- Orange Slices
- Pasta Salad
Day 1 Dinner Menu
- Chicken and Sausage Jambalaya
- Veggie Sticks and Dip
Chicken and Sausage Jambalaya
Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.
Ingredients
- 2 cups water
- 10 oz Rotel tomatoes and green chilies
- 15.5 oz black beans, drained and rinsed
- 1 cup cooked chicken, chopped
- 1 chopped and sautéed onion
- 8 oz box jambalaya rice mix
- 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
- 1 chopped and sautéed green bell pepper, chopped
Instructions
- Chop and sauté the onion and pepper.
- Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
- Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
- In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.
Notes
Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.
If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.
Nutrition per serving
Calories: 438 calCarbohydrates: 52 gProtein: 25 gFat: 13 gSodium: 1129 mgFiber: 8 gSugar: 4 gNet Carbs: 44 g
Chicken and Sausage Jambalaya Permalink
Day 2 Dinner Menu
- Easy Cheeseburger Pie
- Apple Slices
- Green Salad
Easy Cheeseburger Pie
Easy Cheeseburger Pie is an easy one dish meal that can be adjusted to a variety of flavors.
Ingredients
- 1 lb. cooked ground beef, from freezer
- 1 large chopped and sautéed onion, from freezer
- ½ cup green chilies, diced (optional)
- ½ tsp salt
- 1 cup cheddar cheese, shredded
- ½ cup Bisquick® mix
- 1 cup milk
- 2 eggs
Instructions
- Heat oven to 400°F. Spread beef and onion in bottom of lightly greased, 9-inch pie plate; sprinkle salt, chilies, and cheese over cooked ground beef.
- In a separate mixing bowl, stir remaining ingredients together until well blended. Pour egg mixture into pie plate.
- Bake 25 minutes or until bubbly.
Notes
Add Montreal Steak Seasoning for a punch of garlic and black pepper, or serve it with salsa, sour cream, and fresh cilantro for a southwestern flavor. I like to play around with various cheese for variety; Monterey Jack or Irish cheddar would give completely different flavors.
Nutrition per serving
Calories: 381 calCarbohydrates: 11 gProtein: 27 gFat: 25 gSodium: 579 mgFiber: 1 gSugar: 4 gNet Carbs: 10 g
Easy Cheeseburger Pie Permalink
Day 3 Dinner Menu
- Crockpot Orange Chicken
- Sugar Snap Peas
Crockpot Orange Chicken
Sweet and tangy Crockpot Orange Chicken is an easy recipe for a delicious and pretty meal. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time as needed to accommodate your schedule.
Ingredients
- 1 ½ pound boneless skinless chicken breasts, cubed
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 6 ounces frozen orange juice concentrate, thawed (no pulp)
- ½ cup brown sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoon chili sauce
- 1 teaspoon cornstarch
- 1 teaspoon crushed red pepper flakes
- orange juice, if needed for consistency
- 3 cups rice, cooked
Instructions
- In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture.
- Heat the olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the crockpot.
- In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch, and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
- Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add about ¼ to ½ cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.
Notes
Optional additional orange juice not included in nutritional data.
Nutrition per serving
Calories: 469 calCarbohydrates: 83 gProtein: 24 gFat: 2 gSodium: 418 mgFiber: 1 gSugar: 21 gNet Carbs: 82 g
Crockpot Orange Chicken Permalink
Day 4 Dinner Menu
- Fettuccine with Tomato Basil Sauce
- Spinach Salad
Fettuccine with Tomato Basil Sauce
Eating a vegetarian dish at least once a week is a good way to save on groceries, and Fettuccine with Tomato Basil Sauce is quick and easy.
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced
- ¼ cup oil
- 28 oz whole tomatoes, broken up but undrained
- 6 basil leaves, chopped
- salt and pepper, to taste
- 12 oz fettuccine, cooked and kept warm
- Parmesan cheese for garnish
Instructions
- In a large skillet, heat the oil and sauté the onion and garlic until tender. Add the tomatoes, basil, salt, and pepper. Cover and simmer for 20 minutes.
- Serve sauce over fettuccine with Parmesan cheese for garnish if desired.
Notes
Parmesan cheese garnish is not included in nutrition data.
Nutrition per serving
Calories: 332 calCarbohydrates: 47 gProtein: 9 gFat: 12 gSodium: 19 mgFiber: 3 gSugar: 5 gNet Carbs: 44 g
Fettuccine with Tomato Basil Sauce Permalink
Day 5 Dinner Menu
- Beef Brats with Peppers and Onions
- Orange Slices
- Pasta Salad
Grilled Bratwurst
These delicious and easy brat get extra flavor from simmering in apple cider vinegar before grilling.
Ingredients
- 6 turkey or beef brats
- 3 cups apple cider, to cover
- condiments, as desired
- 6 hoagie rolls
- 1 onion, chopped
- 1 green bell pepper, chopped
Instructions
- Add the sausages and cider to a large pan; bring to a boil, and then turn down the heat and simmer for 15 minutes.
- Meanwhile, sauté the onion and pepper.
- Drain and finish sausages on the grill or in the broiler to your family's preference.
- Serve on the rolls with sautéed or grilled peppers and onions and your favorite condiments.
Notes
This is a good time to stock up on onions and peppers for the freezer.
Nutrition per serving
Calories: 240 calCarbohydrates: 48 gProtein: 6 gFat: 2 gSodium: 304 mgFiber: 1 gSugar: 16 gNet Carbs: 47 g
Grilled Bratwurst Permalink
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Note that any adjustments to servings from above do 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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