Week 10 Summary |
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Notes for this week |
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Day 1 |
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| Swiss Chicken | Glazed Baby Carrots | Green Peas with Butter |
Day 2 |
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| Easy Homemade Sloppy Joes | Chopped Apple and Pecan Salad | |
Day 3 |
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| Red Beans and Rice | Apple Slices with Cheddar Cheese | |
Day 4 |
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| Sloppy Joe Pizza | Cottage Cheese with Pineapple Tidbits | |
Day 5 |
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| Tomato Tortellini Soup | Green Salad | Bread Sticks |
🗓️ Day 1
- Swiss Chicken
- Glazed Baby Carrots
- Green Peas with Butter
Baked Swiss Chicken
Baked Swiss Chicken is a family favorite that is easy to make with ingredients you can keep on hand.
Ingredients
- 2 lbs. boneless chicken breasts
- 6 slices Swiss cheese
- 10.5 oz. cream of chicken soup
- ¼ cup white cooking wine
- 1 cup stuffing mix
- ¼ cup melted butter
Instructions
- Place chicken breasts in a baking dish. Cover each breast with a cheese slice.
- Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle ¼ cup butter over stuffing.
- Bake 40-45 minutes at 350°F.
Nutrition per serving
Calories: 509 calCarbohydrates: 27 gProtein: 44 gFat: 23 gSodium: 1044 mgFiber: 1 gSugar: 3 g
Baked Swiss Chicken Permalink
Glazed Baby Carrots
Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
Ingredients
- 1 lb. baby carrots
- 2 tablespoon brown sugar
- 2 tablespoon butter
- 2 tablespoon honey
- Salt to taste
Instructions
- Cook carrots by steaming to your tenderness preference.
- Place remaining ingredients in a serving bowl and mix well.
- Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
Nutrition per serving
Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
Glazed Baby Carrots Permalink
🗓️ Day 2
- Easy Homemade Sloppy Joes
- Chopped Apple and Pecan Salad
Easy Homemade Sloppy Joes
Although it is easy to buy Sloppy Joe sauce in a can, this homemade version is tastier and easy to make.
Ingredients
- 1 lb. ground beef
- 1 small onion, chopped
- 1 small green pepper, diced
- ½ teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1 C ketchup
- 3 teaspoon brown sugar
- Pepper to taste
- 6 hamburger buns
Instructions
- Brown the ground beef with the onion and green pepper until cooked through.
- Add garlic powder, mustard, ketchup, brown sugar, and pepper; stir and simmer for 10 minutes.
- Serve on hamburger buns.
Notes
If you are implementing planned leftovers, try using the leftovers on Sloppy Joe Pizza. Using bulk cooked ground beef from the freezer makes prep for these Sloppy Joes even quicker.
Nutrition per serving
Calories: 288 calCarbohydrates: 37 gProtein: 21 gFat: 6 gSodium: 658 mgFiber: 2 gSugar: 14 g
Easy Homemade Sloppy Joes Permalink
Chopped Apple and Pecan Salad
Sweet poppyseed dressing and crunchy apples and pecans liven up a spring mix salad.
Ingredients
- 12 oz spring mix lettuce, washed and patted dry
- 2 Gala apples
- ¼ cup pecan pieces
- ⅓ cup blue cheese crumbles
- 4 oz. poppy seed salad dressing
Instructions
- Wash, core, seed, and chop the apples.
- Toss spring mix with salad dressing and top with apples, blue cheese, and pecan pieces.
- Serve immediately.
Nutrition per serving
Calories: 153 calCarbohydrates: 12 gProtein: 2 gFat: 11 gSodium: 201 mgFiber: 2 gSugar: 9 g
Chopped Apple and Pecan Salad Permalink
🗓️ Day 3
- Red Beans and Rice
- Apple Slices with Cheddar Cheese
Red Beans and Rice
Classic red beans and rice is easy, affordable, and delicious. Season with creole seasoning to your preference and let the onions, garlic, celery, and pepper do the rest.
Ingredients
- 1 pound dry kidney beans or small red beans, rinsed and sorted
- 1 pound smoked beef sausage, sliced
- 1 large onion, chopped
- 4-5 cloves of garlic, minced
- 4 stalks of celery, chopped
- 1 green pepper, chopped
- Creole seasoning to taste
- 3 cups cooked white rice
Instructions
- Soak the beans overnight in water.
- Drain and rinse beans and add fresh water to a depth twice as deep as the beans.
- Bring the beans to a boil and cook for about an hour or until tender, checking the water level periodically and adding water if needed.
- After the beans have softened up and are getting close to being done, add the rest of the ingredients. Simmer the beans, sausage, and vegetables for about a half an hour longer, or until the beans are tender.
- Serve over rice.
Notes
Plan ahead since the beans need to soak. In a pinch you can use 3-4 cans of beans.
If your pot is large enough, you can cook extra dried beans to stock the freezer.
Nutrition per serving
Calories: 542 calCarbohydrates: 75 gProtein: 26 gFat: 16 gSodium: 454 mgFiber: 13 gSugar: 3 g
Red Beans and Rice Permalink
🗓️ Day 4
- Sloppy Joe Pizza
- Cottage Cheese with Pineapple Tidbits
Sloppy Joe Pizza
This is a planned leftover meal that uses leftover prepared Sloppy Joe meat sauce.
Ingredients
- 2 cups Sloppy Joe meat sauce
- ¾ cup frozen corn, thawed
- ½ cup sliced green onions
- 1 ½ cups Colby-jack or Mexican blend cheese
- Your favorite pizza dough, prepared and baked until almost done
Instructions
- Preheat oven to 425°F. In a large skillet, combine Sloppy Joe meat with corn and green onions. Heat through.
- Spread heated mixture on top of a baked pizza crust; sprinkle with cheese. Bake for 12 to 15 minutes or until cheese is melted.
Nutrition per serving
Calories: 207 calCarbohydrates: 13 gProtein: 16 gFat: 10 gSodium: 419 mgFiber: 1 gSugar: 6 g
Sloppy Joe Pizza Permalink
🗓️ Day 5
- Tomato Tortellini Soup
- Green Salad
- Bread Sticks
Tomato Spinach Tortellini Soup
This dressed-up version of tomato soup with tortellini and spinach is delicious and satisfying, and you can have it on the table in 15 minutes. It's an easy comfort meal for a busy weeknight.
Ingredients
- 28 ounces crushed tomatoes
- 30 ounces tomato sauce
- 15 ounces chicken broth
- 1 teaspoon garlic salt
- 2 tablespoons fresh basil, finely chopped
- 3 teaspoons sugar
- 1 cup half and half
- ¼ cup butter, cut into sections
- 3 cups fresh baby spinach
- salt and pepper to taste
- 8 ounces cheese tortellini
Instructions
- Start water heating to a boil for tortellini as indicated on tortellini instructions.
- In a large saucepan, heat tomatoes, tomato sauce, and broth to a simmer.
- When water is boiling, cook tortellini according to package directions. Set aside.
- Add garlic salt, basil, and sugar to tomato soup base. Simmer for 5 minutes, stirring occasionally. Reduce heat and add the half and half and the butter sections.
- Heat, stirring regularly, until butter is melted and soup is hot but not boiling.
- Add cooked tortellini and spinach and stir gently. Cook over medium heat for about 2 minutes or until spinach is wilted and tortellini is hot.
- Season to taste with salt and pepper and serve immediately.
Notes
Freezer instructions: Follow all recipe instructions except cooking and adding tortellini. Freeze soup and label with name, date, and instructions: "Thaw. Heat on stove while preparing 5 ounces cheese tortellini according to package directions. If the soup separates, whisk over heat until it reaches a smooth consistency. Add cooked tortellini to soup and serve."
Nutrition per serving
Calories: 498 calCarbohydrates: 58 gProtein: 18 gFat: 25 gSodium: 2633 mgFiber: 10 gSugar: 23 g
Tomato Spinach Tortellini Soup Permalink
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