Week 19 Summary |
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Notes for this week |
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Day 1 |
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| Creamy Balsamic Meatballs | Light & Fresh Cucumber-Cabbage Salad | |
Day 2 |
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| Apple Cheddar Melt | Broccoli Salad | |
Day 3 |
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| Crockpot Greek Chicken | Bread Sticks | Cheesy Zucchini Casserole |
Day 4 |
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| Crockpot Cube Steak & Gravy | Mashed Potatoes | Green Beans |
Day 5 |
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| Double-Crust Chicken Pot Pie | Green Salad | |
🗓️ Day 1
- Creamy Balsamic Meatballs
- Light & Fresh Cucumber-Cabbage Salad
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
Light & Fresh Cucumber-Cabbage Salad
Refreshing cucumbers and crunchy cabbage, drizzled with a lemony- dill dressing is the perfect complement to any meal.
Ingredients
- ½ head of cabbage, chopped
- 1 cucumber, chopped
- 6-8 green onions, chopped
- ¼ cup olive oil
- 1 lemon
- ⅛ cup fresh dill
- 2 teaspoon white wine vinegar
- dash of salt/pepper, more if desired
Notes
Get the instructions and full recipe at The Healthy Home Cook.
🗓️ Day 2
- Apple Cheddar Melt
- Broccoli Salad
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
Broccoli Salad
Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
Ingredients
- 3 cups fresh broccoli florets
- ¾ cup cheddar cheese, shredded
- 2 Tbsp. onion, chopped
- ¾ cup mayonnaise
- ⅓ cup sugar
- 1 ½ Tbsp. red wine vinegar
- 6 strips turkey bacon, cooked and crumbled
Instructions
- In a large bowl, combine the first 3 ingredients and set aside.
- In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
- Add bacon crumbles just before serving.
Nutrition per serving
Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
Broccoli Salad Permalink
🗓️ Day 3
- Crockpot Greek Chicken
- Bread Sticks
- Cheesy Zucchini Casserole
Greek Chicken
This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
Ingredients
- 5 lbs whole roasting chicken, rinsed and patted dry
- 2 tablespoon olive oil
- 2 tablespoon fresh rosemary or 2 tsp dried
- 3 teaspoon garlic, minced
- 1 lemon
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Rinse chicken and pat dry.
- Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.
Crockpot Greek Chicken Instructions
- Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
- Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.
Air Fryer Greek Chicken Instructions
- Prepare the chicken as directed.
- [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
- Air fry chicken at 330 degrees for 30 minutes.
- Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.
Nutrition per serving
Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
Greek Chicken Permalink
Cheesy Zucchini Casserole
You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
Ingredients
- 2 medium zucchini, quartered and chopped (about 4 cups)
- 2 tablespoon butter cut into small pieces
- 3 large eggs
- ¼ cup heavy whipping cream
- ¼ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 ounces shredded cheddar cheese, divided (about 1 ½ cups)
- ¼ cup grated Parmesan cheese
Notes
Get the instructions and full recipe at All Day I Dream About Food.
🗓️ Day 4
- Crockpot Cube Steak & Gravy
- Mashed Potatoes
- Green Beans
Crock Pot Cube Steak with Mushroom Soup
Crock Pot Cube Steak with Mushroom Soup is tender and delicious, and it requires almost no prep. Using cube steak with cream of mushroom soup, Lipton onion soup mix, salt & pepper, and water, you can put a delicious home-cooked meal on the table with almost no effort.
Ingredients
- 1 pound cube steak
- 21 ounces condensed cream of mushroom soup
- 1 packet Lipton onion soup mix
- ¾ cup water
- salt and pepper to taste
Instructions
- Place everything but the cube steak into the crockpot and mix well with a whisk.
- Place cube steak on top and mix to cover with gravy.
- Cook on low 6-8 hours or until tender.
- Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.
Video
Nutrition per serving
Calories: 331 calCarbohydrates: 14 gProtein: 31 gFat: 16 gSodium: 2444 mgFiber: 1 gSugar: 1 g
Crock Pot Cube Steak with Mushroom Soup Permalink
🗓️ Day 5
- Chicken Pot Pie
- Green Salad
Chicken Pot Pie
Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style.
Ingredients
- 12 ounces pkg. deep dish pie crusts or homemade equivalent
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all purpose flour
- Salt and pepper, to taste
- 14 ounces can chicken broth or homemade equivalent
- ½ cup milk
- 2-½ cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables, thawed
- Montreal Chicken Seasoning, to taste (optional)
Instructions
- Heat oven 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
- Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
- Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
- Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Notes
Gluten-free version
Making this recipe gluten-free is easier than it seems:
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Nutrition per serving
Calories: 537 calCarbohydrates: 42 gProtein: 22 gFat: 32 gSodium: 614 mgFiber: 4 gSugar: 1 g
Chicken Pot Pie Permalink
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