Week 11 Summary |
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Notes for this week |
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Day 1 |
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| Creamy Chicken Enchiladas | Pan Sautéed Zucchini Slices | |
Day 2 |
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| Italian Flank Steak | Boiled Red Potatoes | Oven Roasted Broccoli in Dijon Pesto Vinaigrette |
Day 3 |
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| Cornbread Burger Bake | Mixed Vegetables | |
Day 4 |
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| Italian Beef Hoagies | Garlic Parmesan Pan Roasted Brussels Sprouts | |
Day 5 |
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| Cheddar Chicken Spaghetti | Green Salad | |
🗓️ Day 1
- Creamy Chicken Enchiladas
- Pan Sautéed Zucchini Slices
Creamy Chicken Enchiladas
This Creamy Chicken Enchilada dish is perfect for sharing with a group. When you take it to your next potluck, though, be prepared for all the recipe requests!
Ingredients
- 2 cups shredded or chopped cooked chicken
- 1 condensed cream of chicken soup
- 1 can chicken broth
- 8 oz. sour cream
- 1 onion, chopped & sautéed
- 1 bell pepper, chopped & sautéed (any color)
- 2 Tbsp. vegetable oil
- 1 can diced tomatoes and green chilies, drained
- 1 can diced green chilies, drained
- ½ tsp. cumin
- Adobo or garlic salt
- 6 flour tortillas, 8"
- 2 cups Mexican blend cheese, shredded
- non-stick cooking spray
Instructions
- Chop and sauté the onion and bell pepper in the vegetable oil.
- Combine soup, chicken broth, and sour cream. Set aside ½ of this mixture for the sauce if you like to add sauce on top; if not keep all of it together for filling.
- To the remaining mixture add chicken, sautéed onion and pepper, chilies, Rotel, and spices to taste. Add half of the cheese.
- Place ½ cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9x12 pan.
- If you reserved half the sauce, pour it over enchiladas now.
- Sprinkle remaining cheese over enchiladas.
- Cook at 350°F for about 25 minutes or until bubbly.
Notes
You can make these enchiladas two ways: smothered in white creamy sauce reserved from the filling or use all of the filling mixture inside the enchiladas with no sauce on top.
Although this recipe instructs you to sauté the peppers and onions, if you are using the Secrets of a Busy Cook, you will have prepared onions, peppers, and chicken in your freezer to use in this recipe. The principle of preparing frequently used ingredients in bulk saves lots of time in the evening, but doesn't add much time on the front end. When you are cooking onions for a meal, cook up a whole bag instead of just one, then freeze the rest. If you do this often with common ingredients, your time in the kitchen will be much more efficient.
Nutrition per serving
Calories: 432 calCarbohydrates: 20 gProtein: 24 gFat: 28 gSodium: 560 mgFiber: 2 gSugar: 4 g
Creamy Chicken Enchiladas Permalink
Pan Sautéed Zucchini Slices
Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
Ingredients
- 3 zucchini, chopped
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini in butter until tendercrisp.
Nutrition per serving
Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
Pan Sautéed Zucchini Slices Permalink
🗓️ Day 2
- Italian Flank Steak
- Boiled Red Potatoes
- Oven Roasted Broccoli in Dijon Pesto Vinaigrette
Italian Flank Steak
Not only is prep quick and easy for this marinated roast, but it is a good way to plan leftovers and use the remaining meat in a dish like Beef with Broccoli.
Ingredients
- 1.2 oz (2 pkgs) Italian Salad Dressing Mix
- 1 ½ tablespoon oil
- 1 ½ tablespoon lemon juice
- 2 lb. flank steak
Instructions
- In a small bowl, prepare the marinade by mixing together the dressing mix, oil, and lemon juice. Marinate steak in marinade overnight (or all day) in refrigerator.
- Grill or broil on medium heat about 5-7 minutes per side until done. Slice thinly across the grain and serve.
Nutrition per serving
Calories: 189 calCarbohydrates: 2 gProtein: 24 gFat: 8 gSodium: 506 mgSugar: 1 g
Italian Flank Steak Permalink
Boiled Red Potatoes with Butter
Simple but tasty boiled red potatoes are a delicious side for most meat dishes, and leftovers make great mashed potatoes or potato salad.
Ingredients
- 1.5 lbs. small red potatoes, cleaned
- 2 Tbsp. butter
- ½ tsp. salt, or to taste
- 1 Tbsp. fresh parsley, chopped
Instructions
- Boil potatoes until fork tender, about 15 minutes.
- Drain potatoes and return to pan.
- Toss with butter and salt to taste.
- Sprinkle with parsley before serving.
Nutrition per serving
Calories: 173 calCarbohydrates: 27 gProtein: 3 gFat: 6 gSodium: 324 mgFiber: 3 gSugar: 2 g
Boiled Red Potatoes with Butter Permalink
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
Ingredients
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto sauce
- 2 teaspoon white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- ¼ cup pine nuts
Notes
For full recipe and instructions, visit Erica's Recipes.
🗓️ Day 3
- Cornbread Burger Bake
- Mixed Vegetables
Cornbread Burger Bake
Enjoy this easy casserole make with savory vegetables sautéed with beef and topped with a delicious cornbread topping. Using the secrets of a busy cook makes this even faster to prepare (check out our tips below).
Ingredients
- 1 egg, beaten
- ½ c. cornmeal
- 1 tsp. baking soda
- 8.25 oz. can cream-style corn, or approx. 1 cup
- ½ c. milk
- 1 Tbsp. oil
- 1 lb. ground beef
- ½ c. chopped onion
- ¼ c. chopped green pepper
- 1 tsp. chili powder
- 1 tsp. salt
- 1 c. shredded cheddar cheese
- taco sauce, optional
Instructions
- In a bowl, mix the egg, cornmeal, baking soda, corn, milk and oil; mixture will be thin. Set aside.
- Cook the ground beef, onion, green pepper and chili powder in a skillet; drain off any fat.
- Place the meat mixture in a greased 2 quart baking dish. Cover with the grated cheese.
- Pour the cornmeal mixture over the top of everything, spreading evenly.
- Bake at 375°F for 30 to 35 minutes or until cornmeal topping is set.
- Serve with taco sauce if desired.
Notes
Taco sauce is not included in nutrition data.
Nutrition per serving
Calories: 423 calCarbohydrates: 26 gProtein: 31 gFat: 22 gSodium: 983 mgFiber: 3 gSugar: 4 g
Cornbread Burger Bake Permalink
🗓️ Day 4
- Italian Beef Hoagies
- Garlic Parmesan Pan Roasted Brussels Sprouts
Italian Beef Hoagies
These Italian Beef Hoagies are a great way to use leftover roast beef.
Ingredients
- 6 hoagie rolls, split lengthwise
- 1 lb. cooked roast beef, sliced or shredded
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 Tbsp. olive oil
- 6 tbsp. mayonnaise
- Salt and pepper, to taste
- Italian seasoning, to taste
- 6 oz. shredded mozzarella cheese
- pickled hot peppers, optional
Instructions
- Sauté pepper and onion in olive oil until tender.
- Spread 1 Tbsp. of mayonnaise on each hoagie roll and top with equal amounts of roast beef, pepper, and onion.
- Sprinkle with salt, pepper, and Italian seasoning to taste.
- Top with mozzarella cheese.
- Toast sandwiches open-faced until cheese melts and roll browns slightly and serve warm with pickled peppers if desired.
Nutrition per serving
Calories: 485 calCarbohydrates: 36 gProtein: 29 gFat: 25 gSodium: 1703 mgFiber: 2 gSugar: 7 g
Italian Beef Hoagies Permalink
Garlic Parmesan Pan Roasted Brussels Sprouts
These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
Ingredients
- 1 ½ lbs. Brussels sprouts, (trimmed and halved)
- 2 Tbsp. olive oil
- ¾ cup grated Parmesan cheese, divided
- 2 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
Notes
Get the full recipe and instructions at The Love Nerds.
🗓️ Day 5
- Cheddar Chicken Spaghetti
- Green Salad
Cheddar Chicken Spaghetti
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 condensed cream of chicken soup
- 1 cup milk
- 1 tablespoon pimientos, diced
- 4.5 oz can diced green chilies
- 1 tablespoon dried tarragon
- ¼ teaspoon salt
- ¼ teaspoon 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 per serving
Calories: 306 calCarbohydrates: 27 gProtein: 15 gFat: 15 gSodium: 587 mgFiber: 1 gSugar: 3 g
Cheddar Chicken Spaghetti Permalink
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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. To print the notes for each day, after clicking the Shopping List button, click Print Collection.
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