Week 12 Summary |
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Notes for this week |
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Day 1 |
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| Corned Beef and Cabbage | Macaroni and Cheese | |
Day 2 |
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| Beef and Guinness Stew | Green Salad | |
Day 3 |
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| Reuben Sandwiches | Celery Sticks | |
Day 4 |
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| Barbecue Roasted Chicken | Instant Pot Mushroom Rice Pilaf | Roasted Green Beans |
Day 5 |
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| Barbecue Chicken Pizza | Chick Pea Salad | |
🗓️ Day 1
- Corned Beef and Cabbage
- Macaroni and Cheese
Corned Beef and Cabbage
Tender and full of flavor, corned beef and cabbage are the perfect combination. Double the recipe and have Reuben sandwiches with the leftovers the next day!
Ingredients
- 3 lb corned beef brisket with spice packet
- 2 onions, chopped
- 1 head cabbage, chopped
Instructions
Stovetop Instructions:
- Place brisket in large pot and cover with water. Add packet and cover.
- Bring contents to a simmer.
- Simmer on low for three hours until tender.
- Add onions and cabbage and cook until tender, 15 to 30 minutes more.
Crockpot instructions:
- Place brisket in crockpot and cover with water. Add spice packet and cover.
- Cook on high for 5-6 hours or until internal beef temperature is at least 160ºF.
- About an hour before serving, add cabbage and onions. Continue cooking until vegetables are tender.
Nutrition per serving
Calories: 251 calCarbohydrates: 6 gProtein: 18 gFat: 17 gSodium: 1394 mgFiber: 2 gSugar: 3 g
Corned Beef and Cabbage Permalink
Macaroni and Cheese
Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
Ingredients
- ½ lb. elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- 1 tablespoon hot/ warm water
- 3 cups shredded cheddar cheese, divided
- 1 cup milk
- ½ cup seasoned croutons, crushed
Instructions
- Preheat oven to 350°.
- Cook macaroni according to package directions; drain thoroughly and return to pan.
- Stir in butter and egg; mix mustard and salt with water and add to macaroni.
- Add cheese, reserving ½ cup to sprinkle on the top.
- Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
- Bake for about 45 minutes or until set and the top is brown.
Nutrition per serving
Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
Macaroni and Cheese Permalink
🗓️ Day 2
- Beef and Guinness Stew
- Green Salad
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 3
- Reuben Sandwiches
- Celery Sticks
Reuben Sandwiches
This Reuben Sandwich recipe is easy to make for dinner with a corned beef roast cooked in the crockpot all day, or as planned leftovers from a corned beef and cabbage dinner from a previous evening.
Ingredients
- 16 slices rye bread
- 14.5 oz can sauerkraut
- 2 lbs. corned beef, cooked in a slow cooker all day & sliced
- 16 Tbsp. Thousand Island dressing
- 8 slices Swiss cheese
- 1 stick butter
Instructions
- Butter one side of each of 8 slices of bread and place butter side down on a large griddle.
- Place 1 slice of cheese on each piece of bread and top with ¼ lb. of sliced corned beef. Place about ¼ cup sauerkraut on top of beef and top with 2 Tbsp. Thousand Island dressing. Butter one side of remaining bread slices and place on top of each sandwich, butter side up.
- Turn griddle on to medium and heat until bottom of sandwiches are browned. Flip sandwiches with a large spatula and brown the other side. Slice each sandwich in half and serve immediately.
Nutrition per serving
Calories: 719 calCarbohydrates: 39 gProtein: 31 gFat: 49 gSodium: 2516 mgFiber: 5 gSugar: 8 g
Reuben Sandwiches Permalink
🗓️ Day 4
- Barbecue Roasted Chicken
- Instant Pot Mushroom Rice Pilaf
- Roasted Green Beans
Barbecue Roasted Chicken
This delicious roasted barbecue chicken makes a wonderful meal and is perfect for planned leftovers. Shred leftover chicken and use on Barbecue Chicken Pizza or in barbecue sandwiches (double up and cook two roasters for more leftovers).
Ingredients
- 5 lb. whole chicken
- 1 ½ cups barbecue sauce
- 4 cloves garlic, minced
- oil as needed
Instructions
- Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible.
- Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top.
- Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.
Notes
Shredded or chopped cooked chicken makes a great shortcut for future meals, so whenever I roast a chicken I freeze the leftover chicken for use in things like pizza topping, barbecue sandwiches, or to use in soups and casseroles.
Nutrition per serving
Calories: 575 calCarbohydrates: 17 gProtein: 42 gFat: 35 gSodium: 599 mgSugar: 14 g
Barbecue Roasted Chicken Permalink
Instant Pot Mushroom Rice Pilaf
Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot mushroom rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, finely chopped
- 10 oz Cremini mushrooms, sliced
- 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
- 1 bunch green onions, chopped
- salt to taste
- 1 cup Basmati rice
- 1 cup water
Notes
Find the full recipe with instructions at The Belly Rules the Mind.
Roasted Green Beans
These Roasted Green Beans are simple to make and absolutely irresistible! We often make this baked green beans recipe for a quick side dish for weeknight dinners.
Ingredients
- 1 pound fresh green beans
- 1 tablespoon olive oil
- salt and pepper
Notes
Find the full recipe with instructions at Kristine's Kitchen.
🗓️ Day 5
- Barbecue Chicken Pizza
- Chick Pea Salad
Barbecue Chicken Pizza
Barbecue Chicken Pizza is a delicious way to use leftover barbecue chicken and only takes a few minutes to prepare.
Ingredients
- 1 prepared pizza crust
- 2 cups barbecue sauce
- 1 cup cooked chicken, shredded
- 1 cup red onion, sliced
- 2 cups cheddar cheese, shredded
Instructions
- Roll pizza dough out on a pizza stone or pan and spread with barbecue sauce. Sprinkle with cheese, then layer chicken and red onion slices.
- Cook at 400°F until brown and bubbly, about 20-30 minutes.
Notes
Nutrition data is per slice.
Nutrition per serving
Calories: 274 calCarbohydrates: 31 gProtein: 12 gFat: 10 gSodium: 923 mgSugar: 24 g
Barbecue Chicken Pizza Permalink
Chick Pea Salad
Delicious and easy chickpea salad that makes a healthy side dish
Ingredients
- 32 oz canned garbanzo beans
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 4 tablespoon olive oil
- ⅓ cup lemon juice
- 3 scallions
- 1 red bell pepper
- ⅓ cup parsley
Notes
Find the full recipe with instructions at The Healthy Home Cook.
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