Week 17 Summary
Notes for this week
|Chicken Lo Mein||Acorn Squash|
|Barley Lentil Soup||Bread of Your Choice|
|Ravioli with Sun-Dried Tomatoes in Cream Sauce||Glazed Baby Carrots|
|Burrito Casserole||Caramelized Pineapple|
|Savory Swiss Steak||Mashed Potatoes||Green Peas with Butter|
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🗓️ Day 1
- Chicken Lo Mein
- Acorn Squash
Quick Chicken “Lo Mein”
- 1 Tbsp olive oil
- 1 lb. cooked chicken, cubed
- 2 3 oz. pkg. chicken flavored Ramen Noodles
- 1 1/2 cups water
- 1 red or yellow pepper, cut into strips
- 2 cups broccoli florets or cauliflower
- 3 med. green onions, chopped
- 2 tsp. parsley
- 1 1/4 Tbsp soy sauce
- Break apart ramen noodles and set aside. Heat oil in skillet or wok and stir fry chicken until reheated, about 2 minutes.
- Add broken noodles to skillet with water, seasoning packet, vegetables, parsley and soy sauce. Heat until liquid boils.
- Reduce heat and cook 3-4 minutes, stirring occasionally. When noodles are soft, serve immediately.
Easy 15 Minute Microwave Acorn Squash
- 1 acorn squash
- 2 tsp. brown sugar or honey
- dash of cinnamon
- 2 tsp. butter
- dash of salt
- 2 Tbsp. water, for steaming
- Wash acorn squash, cut in half lengthwise; scrape out seeds.
- Place upside down into a glass baking dish containing 2 Tbsp. water.
- Cook in microwave until squash is tender, about 6 minutes (time depends on your microwave strength and the number of squash you are cooking).
- Remove from microwave, turn squash right side up in same dish.
- Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
- Cook in microwave until butter mixture is bubbly. Serve hot.
🗓️ Day 2
- Barley Lentil Soup
- Bread of Your Choice
Barley Lentil Soup
- 8 sun-dried tomatoes, rehydrated, drained, and chopped
- 3 Tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 carrots, sliced
- 4 celery stalks, sliced
- 1 red bell pepper, chopped
- 2 tsp dried basil
- 1 tsp oregano, dried and crumbled
- 70 oz. beef or vegetable broth, plus more for thinning as desired
- 28 oz. can whole tomatoes
- 2 Tbsp tomato paste
- 1 cup pearl barley
- 1 cup lentils
- salt and pepper to taste
- Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
- Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
- Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
- Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
- Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.
🗓️ Day 3
- Ravioli with Sun-dried Tomatoes in Cream Sauce
- Glazed Baby Carrots
Ravioli with Sun-Dried Tomatoes in Cream Sauce
- 1/2 cup heavy whipping cream
- 1 lb. ravioli
- 1/4 cup Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper, less if you don't like spicy food
- 1/2 cup sun-dried tomatoes, oil packed, drained, rinsed, & sliced
- 1/4 cup pine nuts, toasted
- Fill a stock pot with water and heat to boiling for ravioli.
- Combine cream, Parmesan cheese, salt, crushed red pepper, and sun-dried tomatoes. Heat cream sauce over medium-low heat, stirring frequently until thickened.
- While cream sauce is heating, boil ravioli according to package directions. Drain ravioli and return it to the stock pot.
- Add cream sauce, which should be thickened, to cooked ravioli. Sprinkle with toasted pine nuts and serve immediately.
Glazed Baby Carrots
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
- Cook carrots by steaming to your tenderness preference. Place remaining ingredients in a serving bowl, and when carrots are done, add to bowl while still hot. Toss gently until coated with glaze.
🗓️ Day 4
- Easy Burrito Casserole
- Caramelized Pineapple
Easy Frozen Burrito Casserole
- 1 pkg frozen bean burritos, 8 count
- 10 oz 10 oz can cream of mushroom soup
- ½ can of milk
- 4 oz diced green chilies
- 2 cups shredded cheddar cheese
- Nonstick cooking spray
- Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
- Combine soup, milk, and green chilies, mix well and then pour over the burritos. Top with cheese.
- Cover with aluminum foil and bake at 375°F for 35-40 minutes or until heated though and cheese is melted.
3 Ingredient Caramelized Pineapple
- 40 oz canned pineapple rings, drained
- 8 Tbsp butter
- 1 cup brown sugar
- Melt butter in a large skillet and allow to start browning slightly. Add brown sugar and stir until it becomes thicker and syrupy.
- Add pineapple slices and cook until they become a nice brown color, about 3-4 minutes per side.
- Remove pineapple slices into a serving bowl leaving the syrup in the skillet.
- Reduce the sauce by about a third by cooking over medium-high heat, stirring constantly, for around 5 minutes.
- Pour syrup over the pineapple and serve.
🗓️ Day 5
- Savory Swiss Steak
- Mashed Potatoes
- Green Peas with Butter
Savory Swiss Steak
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- 1/4 cup flour
- 2 tsp dry mustard
- Salt and pepper to taste
- 2 Tbsp butter, divided
- 2 Tbsp oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 Tbsp Worcestershire sauce
- 2 tsp brown sugar
- Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil. Transfer to a slow cooker.
- Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
- In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
- Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.
Instant Pot Instructions
- (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
- Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 Tbsp butter and 1 Tbsp oil.
- Remove the steak from the pot and set aside.
- Sauté onion, carrots, and celery until almost tender.
- Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
- Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
- Add cover and seal. Cook on Stew mode for 30 minutes.
- Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)
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