Week 14 Summary |
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Notes for this week |
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Day 1 |
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| Slow Cooker Thai Chicken over Rice | Spinach and Garlic Sautéed in Butter | |
Day 2 |
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| Chicken Fried Rice | Asian Salad | |
Day 3 |
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| Creamy Balsamic Meatballs | Egg Noodles | Pan Sautéed Zucchini Slices |
Day 4 |
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| Apple Cheddar Melts | Roasted Red Potatoes | |
Day 5 |
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| Cowboy Hot Dogs | Roasted Red Potato Salad | |
🗓️ Day 1
- Slow Cooker Thai Chicken over Rice
- Spinach and Garlic Sautéed in Butter
Easy Slow Cooker Thai Chicken
Prep for flavorful Slow Cooker Thai Chicken in Peanut Sauce is quick—just mix five ingredients, pour over chicken, and cook in the slow cooker. Garnishing with peanuts and cilantro adds the perfect flavor and texture.
Ingredients
- 2 ½ lbs. boneless skinless chicken breasts
- 1 cup salsa
- ⅓ cup peanut butter
- 2 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 1-2 teaspoon fresh grated ginger root
- ¼ cup chopped peanuts, for garnish
- 2 tablespoon chopped fresh cilantro, for garnish
- 3 cups prepared white rice
Instructions
- Place chicken in slow cooker. Mix together all other ingredients except peanuts and cilantro and pour over chicken.
- Cook on low for 8 hours or on high for 3-4 hours depending on your slow cooker, stirring occasionally. Serve over white rice and garnish with peanuts and cilantro.
Notes
- Preparation option: Peanut sauce is delicious on vegetables, so you could add slices of colorful bell peppers and onions to the slow cooker at the beginning of cooking. Throw in 2-3 cups of spinach in the last half hour or so and this is a complete meal with no sides needed.
- To freeze: Prepare the sauce in whatever quantity needed for the number of dishes you want to freeze. Freeze the sauce in a separate container and put it together with the chicken in the freezer, then place the instructions and ¼ cup chopped peanuts with them. Label with:
Easy Slow Cooker Thai Chicken in Peanut Sauce: Thaw. Place chicken in slow cooker. Cover with sauce and cook on low for 8 hours or high for 3-4 hours depending on your slow cooker. Stir occasionally. Serve over white rice and garnish with 2 Tbsp. chopped fresh cilantro and ¼ cup chopped peanuts.
Nutrition per serving
Calories: 447 calCarbohydrates: 28 gProtein: 48 gFat: 16 gSodium: 763 mgFiber: 3 gSugar: 3 g
Easy Slow Cooker Thai Chicken Permalink
🗓️ Day 2
- Chicken Fried Rice
- Asian Salad
Chicken Fried Rice
This Chicken Fried Rice is an authentic recipe that I learned to make when we lived in Japan. It can be made with most any meat, or you can make it vegetarian.
Ingredients
- 3 cups cold leftover cooked rice (preferably Calrose), broken apart
- 1 egg
- 1 onion, chopped
- 1 cup frozen peas and carrots, thawed
- 1 cup cooked chicken, chopped
- 1-2 Tbsp. soy sauce to taste
- 3-4 Tbsp. oil for frying, divided
Instructions
- Heat 1 teaspoon of oil in wok or on a large flat griddle surface and quickly scramble 1 egg in it.
- Remove egg and set aside.
- Add 1 tablespoon of oil to the pan and heat.
- Add onion and sauté for 2-3 minutes.
- Add thawed peas and carrots and cooked chopped chicken and mix gently.
- When the onions are tender, add the rice and stir. Add soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heated pan surface.
- Add the cooked egg, chopping to break it up, near the end of cooking time and stir well.
- When the rice is heated through and a bit crispy, it is ready to serve.
Notes
- You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
- If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
- The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
- Make it vegetarian:
Simply omit the chicken and substitute more vegetables. - Make it gluten-free:
Omit the soy sauce or use a certified gluten-free soy sauce.
Nutrition per serving
Calories: 542 calCarbohydrates: 81 gProtein: 19 gFat: 15 gSodium: 282 mgFiber: 3 gSugar: 1 g
Chicken Fried Rice Permalink
🗓️ Day 3
- Creamy Balsamic Meatballs
- Egg Noodles
- Pan Sautéed Zucchini Slices
Creamy Balsamic Meatballs
Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.
Ingredients
- 1 pound cooked meatballs, homemade or purchased
- 2 tablespoons butter
- ¼ cup onion, chopped
- 1 cup heavy whipping cream
- 2 tablespoons balsamic vinegar
- 12 ounces egg noodles, cooked
Instructions
- Brown meatballs over medium heat or in the oven; set aside.
- Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
- Add cream and vinegar and cook on low 2 minutes.
- Add cooked meatballs to pan and cook until heated through.
- Serve over cooked egg noodles.
Video
Nutrition per serving
Calories: 595 calCarbohydrates: 43 gProtein: 22 gFat: 37 gSodium: 105 mgFiber: 2 gSugar: 2 g
Creamy Balsamic Meatballs Permalink
🗓️ Day 4
- Apple Cheddar Melts
- Roasted Red Potatoes
Apple Cheddar Melt
Enjoy the taste of fall with open-faced apple cheddar melts made with crisp apples, crunchy sunflower seeds, and gooey cheddar—a perfect fall lunch.
Ingredients
- 4 Tbsp. mayonnaise
- 4 slices whole wheat bread
- 1 apple
- 2 tablespoon lemon juice
- ½ cup sunflower seeds
- 4 slices sharp cheddar cheese
Instructions
- Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning.
- When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece.
- Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar.
- Toast until cheese is melted. Cut into triangles and serve immediately.
Nutrition per serving
Calories: 406 calCarbohydrates: 22 gProtein: 14 gFat: 30 gSodium: 382 mgFiber: 4 gSugar: 7 g
Apple Cheddar Melt Permalink
🗓️ Day 5
- Cowboy Hot Dogs
- Roasted Red Potato Salad
Cowboy Hot Dogs
Grilled onions and cheddar cheese dress up hot dogs in this easy weeknight dinner.
Ingredients
- 6 beef franks
- 6 hot dog buns
- 1 onion, sliced
- 1 Tbsp. oil
- Mayonnaise
- Deli style mustard
- BBQ Sauce
- Shredded cheddar cheese
Instructions
- Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned.
- If desired, heat buns. Serve hot dogs with desired toppings.
Notes
Calories are based on one hot dog in a bun topped with 1 tsp. mayonnaise, ⅙ of the sautéed onion, and 1 Tbsp. shredded cheddar cheese.
Nutrition per serving
Calories: 356 calCarbohydrates: 24 gProtein: 12 gFat: 24 gSodium: 753 mgFiber: 1 gSugar: 4 g
Cowboy Hot Dogs Permalink
Roasted Red Potato Salad
Roasted red potatoes give this potato salad its unique flavor and texture. It is delicious served warm or chilled for a few hours.
Ingredients
Instructions
- Preheat the oven to 425ºF.
- Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible.2 pounds small red potatoes
- Add olive oil and toss to coast. Sprinkle with Italian seasoning and mix well.1 tablespoon olive oil, 1-½ tablespoons Italian seasoning
- Bake on a sheet pan lined with parchment paper, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
- Mix the mayonnaise and remaining spices together and season with salt and pepper to taste.½ cup mayonnaise, ½ teaspoon celery seeds, ½ teaspoon dry mustard, salt and pepper to taste
- Gently mix the mayonnaise mixture, the roasted red potatoes, green onions, and parsley.7 chopped green onions, 3 tablespoon chopped fresh parsley
- Serve immediately or refrigerate until chilled.
Notes
The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.
You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.
Nutrition per serving
Calories: 330 calCarbohydrates: 2 gProtein: 5 gFat: 20 gSodium: 650 mgFiber: 6 gSugar: 4 g
Roasted Red Potato Salad Permalink
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