Week 10 Summary |
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Notes for this week |
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Day 1 |
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| Carne Guisada | Tortillas | Salad |
Day 2 |
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| Pasta with Homemade Pesto | Slow Simmered Green Beans | Crusty Bread |
Day 3 |
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| Greek Chicken | Couscous | Steamed Broccoli |
Day 4 |
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| Chicken Pot Pie | Salad | |
Day 5 |
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| Tex-Mex Beef Casserole | Mexi-corn | |
🗓️ Day 1
- Carne Guisada
- Tortillas
- Salad
Carne Guisada for the Slow Cooker
Flavorful Carne Guisada in the crock pot is a Mexican beef stew perfect for serving over rice or with tortillas. Its wonderful aroma as it simmers in the slow cooker will have you anxiously awaiting dinnertime.
Ingredients
- ¼ cup water
- 4 pounds beef stew meat
- salt and pepper to taste
- 28 ounces canned diced tomatoes with green chilies, with juices
- 1 onion, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 1 cup water, approximately
- 3 tablespoons flour
Garnishes:
- fresh cilantro
- grated cheese
- pico de gallo
- sour cream
Instructions
- Put water in slow cooker and add meat. Salt and pepper as desired.¼ cup water, 4 pounds beef stew meat, salt and pepper to taste
- Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper. Cook on high for about 30 minutes.28 ounces canned diced tomatoes with green chilies, 1 onion, 1 green bell pepper, 3 cloves garlic
- Add spices to slow cooker and stir.½ teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon chili powder
- Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid. Heat liquid in microwave or on stovetop. Add flour to liquid and mix well. Add flour mixture to slow cooker and stir to blend well.1 cup water, 3 tablespoons flour
- Cook on low for 3-4 hours until sauce is thickened and meat is tender.
- Serve with garnishes and tortillas or rice.fresh cilantro, grated cheese, sour cream, pico de gallo
Video
Notes
- These instructions are for making Carne Guisada in the slow cooker; you can find the instructions for the Instant Pot here.
- If you prefer mild vs. spicy food, substitute canned tomatoes for the tomatoes with green chilies.
- Leftovers from Carne Guisada can be used to make beef enchiladas, Tex-Mex Beef Casserole, or burritos.
- Garnishes not included in nutrition data.
Nutrition per serving
Calories: 178 calCarbohydrates: 4 gProtein: 26 gFat: 6 gSodium: 72 mgFiber: 1 gSugar: 2 g
Carne Guisada for the Slow Cooker Permalink
🗓️ Day 2
- Pasta with Homemade Pesto
- Slow Simmered Green Beans
- Crusty Bread
Pasta with Homemade Pesto
Delicious homemade pesto is easy to make and needs no cooking, just blending, and it is ready by the time the pasta is done cooking.
Ingredients
- 16 oz rigatoni
- 1 recipe homemade pesto
- ½ cup Parmesan cheese, for garnish
Instructions
- Boil the pasta. Drain and rinse.
- Add homemade pesto and toss to coat.
- Garnish with Parmesan cheese and serve.
Nutrition per serving
Calories: 395 calCarbohydrates: 44 gProtein: 12 gFat: 19 gSodium: 154 mgFiber: 2 gSugar: 2 g
Pasta with Homemade Pesto Permalink
Homemade Pesto
Delicious homemade pesto is easy to make and needs no cooking, just blending.
Ingredients
- 2 cups fresh basil leaves, washed, stems removed, and packed into cup
- ¼ cup Parmesan Cheese
- ½ cup olive oil
- 3 tablespoon pine nuts
- 3 large garlic cloves, minced
Instructions
- Place basil leaves in small batches into a food processor and process until well chopped.
- Add about ⅓ of the nuts and garlic and blend again.
- Add about ⅓ of the cheese and blend slowly while adding about ⅓ of the olive oil.
- Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
- Repeat process until all ingredients are used.
Notes
Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.
Nutrition data is for entire recipe.
Nutrition per serving
Calories: 1278 calCarbohydrates: 9 gProtein: 15 gFat: 135 gSodium: 407 mgFiber: 2 gSugar: 2 g
Homemade Pesto Permalink
🗓️ Day 3
- Greek Chicken
- Couscous
- Steamed Broccoli
Greek Chicken
This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
Ingredients
- 5 lbs whole roasting chicken, rinsed and patted dry
- 2 tablespoon olive oil
- 2 tablespoon fresh rosemary or 2 tsp dried
- 3 teaspoon garlic, minced
- 1 lemon
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Rinse chicken and pat dry.
- Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.
Crockpot Greek Chicken Instructions
- Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
- Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.
Air Fryer Greek Chicken Instructions
- Prepare the chicken as directed.
- [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
- Air fry chicken at 330 degrees for 30 minutes.
- Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.
Nutrition per serving
Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
Greek Chicken Permalink
🗓️ Day 4
- Chicken Pot Pie
- Salad
Chicken Pot Pie
Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style.
Ingredients
- 12 ounces pkg. deep dish pie crusts or homemade equivalent
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all purpose flour
- Salt and pepper, to taste
- 14 ounces can chicken broth or homemade equivalent
- ½ cup milk
- 2-½ cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables, thawed
- Montreal Chicken Seasoning, to taste (optional)
Instructions
- Heat oven 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
- Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
- Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
- Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Notes
Gluten-free version
Making this recipe gluten-free is easier than it seems:
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Nutrition per serving
Calories: 537 calCarbohydrates: 42 gProtein: 22 gFat: 32 gSodium: 614 mgFiber: 4 gSugar: 1 g
Chicken Pot Pie Permalink
🗓️ Day 5
- Tex-Mex Beef Casserole
- Salad
Tex-Mex Beef Casserole
Tex-Mex Beef Casserole is a great way to use planned leftovers from Carne Guisada, a delicious Mexican beef stew. Planned leftovers help me to not only reduce waste but speed up prep time on meals using the leftovers. Because the Carne Guisada is already prepared, creating this dish is just a matter of assembling the layers and baking.
Ingredients
- 3 cups prepared Carne Guisada
- 30 oz. can refried beans
- 3 cups cooked rice
- 10 oz. can diced tomatoes and green chilies, drained
- ½ cup crushed tortilla chips
- 2 cups shredded Mexican blend cheese
- pico de gallo and cilantro for garnish
Instructions
- In a 9x12 baking dish, layer the rice, refried beans, tomatoes and green chilis, and carne guisada. Sprinkle with crushed tortilla chips and cheese.
- Bake at 350 for 30 minutes. Serve with fresh cilantro and pico de gallo.
Notes
For flavor that packs a powerful punch, try adding cumin and garlic salt to the refried beans before adding to the casserole. You can also substitute yellow rice in place of the white rice for even more flavor.
Nutrition per serving
Calories: 505 calCarbohydrates: 49 gProtein: 35 gFat: 17 gSodium: 1169 mgFiber: 8 gSugar: 7 g
Tex-Mex Beef Casserole Permalink
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