Week 14 Summary |
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Notes for this week |
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Day 1 |
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Baked Potato Soup | Tropical Fruit Salad | |
Day 2 |
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Baked Skillet Chicken | Seasoned Green Beans | Garlic Cheese Bread |
Day 3 |
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Chili Cheese Burritos | Green Salad | Fruit of Your Choice |
Day 4 |
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Chicken with Basil Cream Sauce | Sugar Snap Peas | |
Day 5 |
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One Pot Tomato Spinach Pasta | Spinach Salad |
🗓️ Day 1
- Baked Potato Soup
- Tropical Fruit Salad
Baked Potato Soup
Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. To use it as planned leftovers, have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend.
Ingredients
- 4 large baking potatoes, baked and cooled
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 6 cups milk
- 2 teaspoon salt
- ½ teaspoon pepper
- 4 green onions, chopped and divided
- 12 slices turkey bacon, cooked, crumbled, and divided
- 1 ¼ cups shredded cheddar cheese, divided
- 8 ounces sour cream
Instructions
- Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.
- Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
- Add potato pulp, salt, pepper, 2 tablespoon green onions, ½ cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well.
- Garnish with your choice of remaining green onions, bacon and cheese.
Notes
For the vegetarian version, omit the bacon.
Nutrition per serving
Calories: 770 calCarbohydrates: 51 gProtein: 27 gFat: 52 gSodium: 1885 mgFiber: 2 gSugar: 15 g
Baked Potato Soup Permalink
Tropical Fruit Salad
Enjoy a taste of the tropics any time of the year with this easy homemade fruit salad.
Ingredients
- 29 oz. mandarin orange sections, drained
- ½ cup walnuts, chopped
- 2 bananas, sliced
- 1 cup grapes, cut in half
- 2 cups pineapple chunks, drained (reserve juice)
- 2 tablespoon brown sugar
Instructions
- Mix everything except reserved juice and brown sugar in a medium sized bowl.
- Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.
Nutrition per serving
Calories: 231 calCarbohydrates: 44 gProtein: 4 gFat: 7 gSodium: 10 mgFiber: 5 gSugar: 35 g
Tropical Fruit Salad Permalink
🗓️ Day 2
- Baked Skillet Chicken
- Seasoned Green Beans
- Garlic Cheese Bread
Baked Skillet Chicken
Savory seasonings and a quick sear make this easy baked chicken delicious. It is a great meal to double and serve half for dinner and chop and freeze the other half—cooked chicken in the freezer makes soups, stews, casseroles, and stir fry quick and easy.
Ingredients
- 1-½ lbs. boneless skinless chicken breasts
- 2 tablespoon olive oil
Rub
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Preheat oven to 350°F.
- Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
- Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
- Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.
Notes
If you have an oven-safe skillet, this can go straight into the oven after searing without changing pans. You may want to add a little extra olive oil to avoid burning if you are baking it in the same skillet you use for searing.
Nutrition per serving
Calories: 260 calCarbohydrates: 1 gProtein: 36 gFat: 11 gSodium: 489 mgFiber: 1 gSugar: 1 g
Baked Skillet Chicken Permalink
Seasoned Green Beans
This quick recipe will bring extra flavor to fresh or frozen green beans.
Ingredients
- 1 lb. fresh or frozen green beans
- 2 tsp. butter
- ¼ package Good Seasons Italian dressing mix, or more to taste
Instructions
- If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
- Lightly steam green beans, then drain excess liquid.
- Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.
Nutrition per serving
Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
Seasoned Green Beans Permalink
🗓️ Day 3
- Chili Cheese Burritos
- Green Salad
- Fruit of Your Choice
Chili Cheese Burritos
These easy burritos are great for a weeknight meal. If you have cooked ground beef and peppers and onions in the freezer, they can be ready in about 15 minutes; if not, it still takes less than 30 minutes to get this quick meal on the table.
Ingredients
- 2 lbs. ground beef
- 1 green pepper, diced
- 1 small onion, diced
- 5 cloves garlic, minced
- 1-2 packages chili seasoning or homemade equivalent, to your family’s preference
- 2 C cheddar cheese
- 8 burrito size tortillas
Instructions
- In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
- Add chili seasoning and mix well.
- Add filling to tortilla, garnish with cheese, and roll up to serve.
Nutrition per serving
Calories: 471 calCarbohydrates: 36 gProtein: 37 gFat: 20 gSodium: 666 mgFiber: 3 gSugar: 4 g
Chili Cheese Burritos Permalink
🗓️ Day 4
- Chicken with Basil Cream Sauce
- Sugar Snap Peas
Chicken with Basil Cream Sauce
This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.
Ingredients
- ¼ cup milk
- ¼ cup dry bread crumbs
- 1 lb thin cut boneless skinless chicken breasts
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 4 oz. jar diced pimientos, drained
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh basil, or 1 Tbsp. dried
- ⅛ Tbsp. pepper
- 1 Tbsp. cornstarch
- 8 oz. spaghetti or vermicelli
Instructions
Chicken
- Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
- Dip chicken in milk, then bread crumbs.
- Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.
Sauce
- While making the sauce, put the pasta on to cook so they will be done at the same time.
- Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
- Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
- Bring to a simmer and cook, stirring constantly, for about a minute.
- Reduce heat and add Parmesan cheese, basil and pepper.
- Mix cornstarch and remaining 3 Tbsp. broth.
- When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
- Place chicken on pasta and cover with basil cream sauce.
Notes
Fresh basil works best in this recipe.
Thin cut chicken breasts are idea for even cooking; if you are using regular breasts, you can pound them to an even thickness between two pieces of wax paper with the side of a meat mallet.
Nutrition per serving
Calories: 650 calCarbohydrates: 31 gProtein: 35 gFat: 43 gSodium: 593 mgFiber: 2 gSugar: 2 g
Chicken with Basil Cream Sauce Permalink
🗓️ Day 5
- One Pot Tomato Spinach Pasta
- Spinach Salad
One Pot Tomato Spinach Pasta
Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared on the stovetop, the delicious pasta dish is ready in about 30 minutes.
Ingredients
- 12 oz box fusilli pasta
- 28 oz can diced tomatoes
- 2 cups vegetable or chicken broth
- ½ medium yellow onion, sliced
- 3 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoon kosher salt
- 1 tablespoon olive oil
- 6 oz package baby spinach
- Freshly grated Parmesan cheese
Instructions
- Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
- Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
- Stir in spinach. Cover and let stand 10 minutes.
- Stir just before serving. Serve with Parmesan cheese.
Notes
For an even richer flavor, try substituting fire-roasted tomatoes in this dish.
Vegetable broth and 1 tablespoon Parmesan cheese were used in the nutrition calculation.
Nutrition per serving
Calories: 411 calCarbohydrates: 77 gProtein: 15 gFat: 6 gSodium: 1976 mgFiber: 6 gSugar: 9 g
One Pot Tomato Spinach Pasta Permalink
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