Week 12 Summary |
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Notes for this week |
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Day 1 |
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| Beef and Guinness Stew over Mashed Potatoes | Soda Bread | |
Day 2 |
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| Cheddar Chicken Spaghetti | Green Salad | |
Day 3 |
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| Swiss Hamburgers | Rice | Sugar Snap Peas |
Day 4 |
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| Baked Garlic Parmesan Chicken | Angel Hair Pasta with Marinara | Spinach & Garlic Sautéed in Butter |
Day 5 |
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| Chipped Beef Gravy | Buttermilk Biscuits | Fresh Fruit |
🗓️ Day 1
- Beef and Guinness Stew over Mashed Potatoes
- Soda Bread
Beef and Guinness Stew
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
- ¼ tsp. cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, minced
- 2 Tbsp. tomato paste
- 1-½ - 2 (11.2 oz.) bottles Guinness® stout beer
- 3 large carrots, chopped
- ½ 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.
Video
Notes
Vegetarian Guinness® Stew
- Make a batch of vegetarian meatballs.
- 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.
- Add the flour and continue the recipe as is from there.
- Brown the beef on the stovetop in a large skillet.
- Follow the recipe instructions until the point where the stew needs to simmer.
- Transfer the stew to a slow cooker and cook it on low for 3-4 hours.
- 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.
- Add the beer (up to the amount recommended for liquid on your model of pressure cooker), onions, garlic, thyme, and carrots to the pot.
- Cook on manual pressure (high if you have the option) for 25 minutes.
- NPR for 15 minutes, then release pressure and open lid.
- Mix the flour with about ½ cup of the liquid from the pot (careful, it's hot!), whisking well to get any lumps out.
- Add the flour mixture back to the pot and stir gently to mix.
- 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).
- Turn off the Instant Pot as soon as the stew is hot and serve the stew over mashed potatoes.
Nutrition per serving
Calories: 377 calCarbohydrates: 35 gProtein: 29 gFat: 13 gSodium: 380 mgFiber: 4 gSugar: 4 g
Beef and Guinness Stew Permalink
🗓️ Day 2
- 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
🗓️ Day 3
- Swiss Hamburgers
- Rice
- Sugar Snap Peas
Shortcut Baked Swiss Hamburgers
Swiss steak is a slow-cooked beef with a tomato-based gravy. We’ve taken that idea and made Swiss Hamburgers to take advantage of frozen hamburger patties in an easy recipe with a rich, tomato-based sauce.
Ingredients
- 6 frozen hamburger patties
- ¼ cup barbecue sauce
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon 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 per serving
Serving: 1 hamburgerCalories: 270 calCarbohydrates: 10 gProtein: 17 gFat: 18 gSodium: 297 mgFiber: 1 gSugar: 8 g
Shortcut Baked Swiss Hamburgers Permalink
🗓️ Day 4
- Baked Garlic Parmesan Chicken
- Angel Hair Pasta with Marinara
- Spinach & Garlic Sautéed in Butter
Baked Chicken Parmesan
Chicken drumsticks are a kid favorite, and these breaded garlic chicken drumsticks are sure to please.
Ingredients
- 3 lbs. chicken drumsticks
- 1 cup bread crumbs
- ⅓ cup Parmesan cheese
- ¼ teaspoon oregano
- ¼ teaspoon pepper
- salt to taste
- 1 clove garlic, minced
- ¾ cup melted butter
- non-stick cooking spray
Instructions
- Preheat oven to 350°F.
- In a skillet, sauté garlic in about
2 tablespoon of butter. Add remaining butter to pan. Dip chicken pieces into garlic butter. - In a separate shallow dish, combine bread crumbs, cheese, oregano, pepper, and salt. Dredge chicken in bread crumb mixture. Place breaded chicken in lightly sprayed 9x13 baking pan and sprinkle remaining bread crumb mixture over top of chicken.
- Pour any remaining butter over the top of the chicken. Bake chicken for about 55 minutes or until chicken is no longer pink and juices run clear.
Nutrition per serving
Calories: 567 calCarbohydrates: 13 gProtein: 53 gFat: 32 gSodium: 598 mgFiber: 1 gSugar: 1 g
Baked Chicken Parmesan Permalink
Sautéed Spinach and Garlic
Ingredients
- 1-½ Tbsp. butter
- 16 oz. fresh baby spinach, washed and dried
- 2-3 cloves garlic, minced
- Salt to taste
Instructions
- Melt butter in a skillet and sauté minced garlic for a couple of minutes.
- Add spinach and stir it into the garlic just until it starts to wilt. Add salt and serve.
Nutrition per serving
Calories: 42 calCarbohydrates: 5 gProtein: 3 gFat: 2 gSodium: 394 mgFiber: 2 gSugar: 1 g
Crockpot Marinara Sauce
Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
Ingredients
- 25 oz jar spaghetti sauce
- 14 oz can diced tomatoes
- 14 oz can stewed tomatoes
- 6 oz can tomato paste
- 1 onion, finely diced
- 3 cloves minced garlic
- 1 tsp. dried thyme
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
Instructions
- Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
- Serve over hot pasta.
Notes
This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.
Nutrition per serving
Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
Crockpot Marinara Sauce Permalink
🗓️ Day 5
- Chipped Beef Gravy
- Buttermilk Biscuits
- Fresh Fruit
Chipped Beef Gravy
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 tablespoon butter
- 4 tablespoon flour
- 4 cups milk
- 2 teaspoon 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 per serving
Calories: 226 calCarbohydrates: 13 gProtein: 11 gFat: 14 gSodium: 1211 mgFiber: 1 gSugar: 10 g
Chipped Beef Gravy Permalink
Easy Buttermilk Biscuits
These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
Ingredients
- 4 cups self-rising flour
- ½ cup butter, softened
- 1-½ cups buttermilk
Instructions
- Combine flour and butter, cutting with a fork or using a mixer.
- Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
- When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
- Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).
Notes
If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
Freezing Buttermilk Biscuits
You can freeze the biscuits either cooked or uncooked.
To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container.
To cook frozen biscuits:
If cooking thawed biscuits, follow normal cooking instructions.
To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.
Nutrition per serving
Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
Easy Buttermilk Biscuits Permalink
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