Week 17 Summary |
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Notes for this week |
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Day 1 |
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Chicken Lo Mein | Acorn Squash | |
Day 2 |
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Barley Lentil Soup | Bread of Your Choice | |
Day 3 |
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Ravioli with Sun-Dried Tomatoes in Cream Sauce | Glazed Baby Carrots | |
Day 4 |
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Burrito Casserole | Caramelized Pineapple | |
Day 5 |
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Savory Swiss Steak | Mashed Potatoes | Green Peas with Butter |
🗓️ Day 1
- Chicken Lo Mein
- Acorn Squash
Quick Chicken “Lo Mein”
This quick and easy Chinese inspired dish is a great way to serve leftover chicken. It can be on the table in about 10 minutes, making it a great meal for those nights when the drive through is tempting.
Ingredients
- 1 tablespoon olive oil
- 1 lb. cooked chicken, cubed
- 2 3 oz. pkg. chicken flavored Ramen Noodles
- 1 ½ 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 ¼ tablespoon soy sauce
Instructions
- 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.
Nutrition per serving
Calories: 254 calCarbohydrates: 6 gProtein: 31 gFat: 11 gSodium: 433 mgFiber: 2 gSugar: 2 g
Quick Chicken “Lo Mein” Permalink
Microwave Acorn Squash
Microwave acorn squash with butter and cinnamon-sugar is a super easy side dish or dessert that your family will love! Even picky eaters love the sweet, buttery topping and tender squash.
Ingredients
- 1 acorn squash
- 2 teaspoons brown sugar or honey
- dash of cinnamon and/or nutmeg
- 2 teaspoons butter
- dash of salt
- 2 tablespoons water, for steaming
Instructions
- Wash acorn squash, cut in half lengthwise; scrape out seeds.1 acorn squash
- Place squash cut side down into a glass baking dish containing 2 tablespoons water.2 tablespoons water
- Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
- 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.2 teaspoons brown sugar or honey, dash of cinnamon and/or nutmeg, 2 teaspoons butter, dash of salt
- Cook in microwave until butter mixture is bubbly. Serve hot.
Video
Notes
One squash makes enough for two people, so just adjust the number of squash to be half the number of servings you want.
Oven acorn squash instructions:
You can make roasted or baked squash in the oven if you prefer—skip the steaming step and put it face down on a baking sheet with shallow sides, and cook it in a preheated 375ºF oven for about 30-40 minutes (or until the insides are tender when pricked with a fork) Remove and turn skin side down and fill the hollow with the butter, sugar, and cinnamon. Cook until butter is melted and bubbling, about 15 more minutes.
Microwave sliced acorn squash instructions:
To make sliced acorn squash in the microwave, clean the acorn squash as directed, then slice each squash half crosswise into 1" thick slices. Steam the slices in a microwave steamer until tender, then brush with the butter and sprinkle the other toppings on top before heating briefly again as directed.
Nutrition per serving
Serving: 0.5 squashCalories: 140 calCarbohydrates: 27 gProtein: 2 gFat: 4 gSodium: 43 mgFiber: 3 gSugar: 5 g
Microwave Acorn Squash Permalink
🗓️ Day 2
- Barley Lentil Soup
- Bread of Your Choice
Barley Lentil Soup
This hearty legume soup with fresh vegetables is a comforting and delicious cool weather meal.
Ingredients
- 8 sun-dried tomatoes, rehydrated, drained, and chopped
- 3 tablespoon olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 carrots, sliced
- 4 celery stalks, sliced
- 1 red bell pepper, chopped
- 2 teaspoon dried basil
- 1 teaspoon oregano, dried and crumbled
- 70 oz. vegetable broth, plus more for thinning as desired
- 28 oz. can whole tomatoes
- 2 tablespoon tomato paste
- 1 cup pearl barley
- 1 cup dried lentils
- salt and pepper to taste
Instructions
- 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.
Nutrition per serving
Serving: 1 BowlCalories: 290 calCarbohydrates: 46 gProtein: 14 gFat: 7 gSodium: 1125 mgFiber: 14 gSugar: 7 g
Barley Lentil Soup Permalink
🗓️ Day 3
- Ravioli with Sun-dried Tomatoes in Cream Sauce
- Glazed Baby Carrots
Ravioli with Sun-Dried Tomatoes in Cream Sauce
I love the unusual taste of sun-dried tomatoes, and paired with ravioli in cream sauce they are exceptional. I used spinach and cheese ravioli, but cheese or meat ravioli would also work in this dish. You will also need cream, pine nuts, Parmesan cheese, crushed red pepper, and salt.
Ingredients
- ½ cup heavy whipping cream
- 1 lb. ravioli
- ¼ cup Parmesan cheese
- ½ tsp. salt
- ½ tsp. crushed red pepper flakes, less if you don't like spicy food
- ½ cup sun-dried tomatoes, oil packed, drained, rinsed, & sliced
- ¼ cup pine nuts, toasted
Instructions
- 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.
Nutrition per serving
Calories: 2395 calCarbohydrates: 227 gProtein: 91 gFat: 129 gSodium: 4376 mgFiber: 22 gSugar: 31 g
Ravioli with Sun-Dried Tomatoes in Cream Sauce Permalink
Glazed Baby Carrots
Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
Ingredients
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
- Thyme if desired, for garnish
Instructions
- Cook carrots by steaming to your tenderness preference.
- Place remaining ingredients in a serving bowl and mix well.
- Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
- Garnish with thyme if desired.
Nutrition per serving
Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
Glazed Baby Carrots Permalink
🗓️ Day 4
- Easy Burrito Casserole
- Caramelized Pineapple
Easy Frozen Burrito Casserole
This yummy Tex-Mex frozen burrito casserole recipe starts with frozen burritos and is topped with a delicious creamy sauce and melted cheddar cheese. This burrito hack doesn't just taste better - it will actually become a family favorite!
Equipment
Aluminum foil
Baking dish 9" x 12"
Mixing bowl medium
Ingredients
- 1 package frozen bean burritos, 8 count (32 ounces)
- 10.5 ounces condensed cream of mushroom soup
- 5 ounces milk, about ½ soup can
- 4 ounces can diced green chilies, drained
- 2 cups shredded cheddar cheese
- Nonstick cooking spray
Instructions
- 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 burritos and soup mixture with cheese.
- Cover dish with aluminum foil and seal edges.
- Bake at 375°F for 35-40 minutes or until heated though and cheese is melted.
Notes
Substitute any kind of burritos that you think would be good, and feel free to change the flavor of the cream soup (cream of chicken with chicken enchiladas, for example).
Nutrition per serving
Serving: 1 burritoCalories: 362 calCarbohydrates: 39 gProtein: 16 gFat: 15 gSodium: 743 mgFiber: 3 gSugar: 1 gNet Carbohydrates: 4 g
Easy Frozen Burrito Casserole Permalink
3 Ingredient Caramelized Pineapple
Super easy 3 ingredient Caramelized Pineapple is a tasty dessert or sweet side dish that takes less than 15 minutes.
Ingredients
- 40 ounces canned pineapple rings, drained
- 8 tablespoons butter
- 1 cup brown sugar
Instructions
- 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.
Nutrition per serving
Calories: 232 calCarbohydrates: 39 gProtein: 1 gFat: 9 gSodium: 87 mgFiber: 1 gSugar: 38 g
3 Ingredient Caramelized Pineapple Permalink
🗓️ Day 5
- Savory Swiss Steak
- Mashed Potatoes
- Green Peas with Butter
Savory Swiss Steak
Easy slow cooker Swiss steak recipe that can be prepped in the morning and is ready to eat when you get home.
Ingredients
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- ¼ cup flour
- 2 teaspoon dry mustard
- Salt and pepper to taste
- 2 tablespoon butter, divided
- 2 tablespoon oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 tablespoon Worcestershire sauce
- 2 teaspoon brown sugar
Instructions
Crockpot Instructions
- Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon 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 tablespoon butter and 1 tablespoon 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.)
Notes
Nutrition data does not include buttered potatoes.
This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.
Nutrition per serving
Calories: 292 calCarbohydrates: 13 gProtein: 27 gFat: 14 gSodium: 265 mgFiber: 2 gSugar: 5 g
Savory Swiss Steak Permalink
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