Week 22 Summary |
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Notes for this week |
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Day 1 |
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| Tomato and Asparagus Carbonara | Pineapple | |
Day 2 |
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| Honey and Lemon Chicken | Green Beans Almandine | Roasted Red Potatoes |
Day 3 |
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| Chicken Salad Croissants | Celery Sticks | Fruit of Your Choice |
Day 4 |
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| Smoked Sausage Corn Chowder | Baguette | |
Day 5 |
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| Easy Cheeseburger Pie | Steamed Spinach | Roasted Red Potato Salad |
🗓️ Day 1
- Tomato and Asparagus Carbonara
- Pineapple
Tomato and Asparagus Carbonara
Perfect for summer, Tomato and Asparagus Carbonara is a delicious combination of traditional carbonara sauce and garden-fresh vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 Lb asparagus, trimmed and cut into 1 inch pieces
- 2 teaspoon garlic, minced
- ¼ teaspoon crushed red pepper flakes, optional
- 1 cup grape tomatoes, cut in half
- ½ cup sun-dried tomatoes packed in oil, drained
- 8 oz. penne pasta
- 1 teaspoon salt, for boiling pasta
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 egg
- ½ cup Parmesan cheese, plus more for garnish
- ¼ cup basil, fresh
Instructions
- Cook pasta in water with 1 tsp. of salt until al dente.
- Heat oil in a large skillet over medium-high heat. Add asparagus and sauté about 3 minutes.
- Add garlic and crushed red pepper, cooking for another minute.
- Reduce heat to medium and add all tomatoes; cook for 6 minutes or until grape tomatoes are tender. Stir gently to avoid crushing the tomatoes.
- Whisk egg with ½ cup Parmesan cheese, salt, and pepper.
- Drain pasta and toss hot, cooked pasta with egg mixture.
- Add tomato mixture, tossing gently until sauce thickens. Serve in shallow bowls and sprinkle each serving with chopped fresh basil and Parmesan cheese.
Notes
- To prepare asparagus, rinse it under running water, then hold it with both hands and snap off the tough end. Hold the stalk so that the hand on the tip end is closer to the center of the stalk and the hand on the cut end is close to the end of the stalk. Bring your hands down and toward each other, and the stalk will snap just where it starts to get tough at the end.
- The heat from adding the egg mixture to the hot pasta will cook the egg, thickening it into a light, creamy sauce.
- Parmesan garnish not included in nutritional data.
Nutrition per serving
Calories: 368 calCarbohydrates: 53 gProtein: 17 gFat: 11 gSodium: 1135 mgFiber: 6 gSugar: 5 g
Tomato and Asparagus Carbonara Permalink
🗓️ Day 2
- Baked Honey and Lemon Chicken
- Green Beans Almandine
- Roasted Red Potatoes
Baked Honey and Lemon Chicken
With just five ingredients, Baked Honey and Lemon Chicken is easy to prepare and is juicy and full of flavor.
Ingredients
- 2 lbs. chicken, bone in (about 6 pieces)
- 2 Tbsp. butter, melted
- ⅓ cup honey
- ¼ cup lemon juice
- 1 Tbsp. soy sauce
Instructions
- Heat oven to 400°F.
- Place chicken in a 9x13 inch baking dish; drizzle with melted butter. Bake chicken for 30 minutes.
- Combine honey, lemon juice, and soy sauce. Pour mixture over chicken and bake for another 30 minutes or until cooked through.
Nutrition per serving
Calories: 427 calCarbohydrates: 17 gProtein: 25 gFat: 29 gSodium: 290 mgSugar: 16 g
Baked Honey and Lemon Chicken Permalink
Roasted Red Potatoes
These roasted red potatoes are always a hit and they make amazing potato salad.
Ingredients
- 4 lbs. small red potatoes
- 2 Tbsp. olive oil
- 3 Tbsp. Italian seasoning such as Rosa Maria, affiliate link
Instructions
- Preheat oven to 425 degrees.
- Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible. Add olive oil and toss to coast. Sprinkle with seasoning and mix well.
- Bake, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
Notes
- This recipe makes enough potatoes to serve for a meal and use 2 lbs. in Roasted Red Potato Salad.
Nutrition per serving
Calories: 165 calCarbohydrates: 32 gProtein: 4 gFat: 3 gSodium: 34 mgFiber: 5 gSugar: 3 g
Roasted Red Potatoes Permalink
Green Beans Almondine
A classic and easy side dish, Green Beans Almondine is a simple recipe of crisp, tender green beans sauteed in butter, lemon juice and shallots then topped with toasted almonds. Don’t save this one for a special occasion.
Ingredients
- ¼ cup butter, divided
- ½ cup sliced almonds
- ¼ cup shallots, minced
- 2 garlic cloves, minced
- 1 pound green beans, trimmed and washed
- kosher salt and pepper to taste
- juice and zest of one lemon
- 2 tablespoons chopped fresh parsley
Notes
Get the instructions and full recipe at The Suburban Soapbox.
🗓️ Day 3
- Chicken Salad Croissants
- Celery Sticks
Chicken Salad Croissants
Combining Montreal chicken seasoning with sour cream and mayonnaise make this chicken salad special, and croissants give it a gourmet style.
Ingredients
- 3-½ cups cooked chicken, chopped
- 2 stalks celery, diced
- 2 green onions, sliced
- ¾ cup mayonnaise
- ½ c. sour cream
- 2 tsp. Montreal chicken seasoning, affiliate link
- 8 croissants
- 8 lettuce leaves
Instructions
- Combine sour cream, mayonnaise, seasoning, celery, and green onion. Mix well. Add chicken and gently stir. Assemble as sandwiches with lettuce leaves on croissants.
Nutrition per serving
Calories: 455 calCarbohydrates: 28 gProtein: 12 gFat: 32 gSodium: 439 mgFiber: 2 gSugar: 8 g
Chicken Salad Croissants Permalink
🗓️ Day 4
- Smoked Sausage and Corn Chowder
- Baguette
Smoked Sausage Corn Chowder
Serve this quick and easy sausage and corn chowder with crusty bread for dipping.
Ingredients
- 1 small onion, chopped
- 4 tablespoon butter
- ¼ C flour
- Pepper to taste
- Seasoning salt to taste
- 4 C milk
- 15 oz whole kernel corn, drained
- 1 lb. smoked turkey sausage, sliced
Instructions
- In a soup pot, sauté onion in butter for about 3-5 minutes, until almost cooked through.
- Stir in flour, pepper, and seasoning. Add milk all at once. Bring to a boil, stirring constantly until thick & bubbly, a few minutes.
- Stir in corn and sausage. Reduce heat to low and simmer for 10 minutes before serving.
Notes
Based on feedback this recipe has been revised from 6 servings to 4 servings.
Nutrition per serving
Calories: 548 calCarbohydrates: 39 gProtein: 28 gFat: 31 gSodium: 2318 mgFiber: 2 gSugar: 17 g
Smoked Sausage Corn Chowder Permalink
🗓️ Day 5
- Easy Cheeseburger Pie
- Steamed Spinach
- Roasted Red Potato Salad
Easy Cheeseburger Pie
Easy Cheeseburger Pie is an easy one dish meal that can be adjusted to a variety of flavors.
Ingredients
- 1 lb. cooked ground beef, from freezer
- 1 large chopped and sautéed onion, from freezer
- ½ cup can diced green chilies, diced (optional)
- ½ teaspoon salt
- 1 cup cheddar cheese, shredded
- ½ cup Bisquick® mix
- 1 cup milk
- 2 eggs
Instructions
- Heat oven to 400°F. Spread beef and onion in bottom of lightly greased, 9-inch pie plate; sprinkle salt, chilies, and cheese over cooked ground beef.
- In a separate mixing bowl, stir remaining ingredients together until well blended. Pour egg mixture into pie plate.
- Bake 25 minutes or until bubbly.
Notes
Add Montreal Steak Seasoning for a punch of garlic and black pepper, or serve it with salsa, sour cream, and fresh cilantro for a southwestern flavor. I like to play around with various cheese for variety; Monterey Jack or Irish cheddar would give completely different flavors.
Nutrition per serving
Calories: 381 calCarbohydrates: 11 gProtein: 27 gFat: 25 gSodium: 579 mgFiber: 1 gSugar: 4 g
Easy Cheeseburger Pie 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
- ½ recipe roasted red potatoes
- ½ cup mayonnaise
- ½ tsp. celery seeds
- ½ tsp. dry mustard
- salt and pepper to taste
- 7 green onions, chopped
- 3 Tbsp. fresh parsley, chopped
Instructions
- Mix the mayonnaise and spices together and season with salt and pepper to taste.
- Gently stir mixture into roasted red potatoes and add green onions and parsley.
- Serve immediately or refrigerate.
Notes
The time estimates for this recipe do not include roasting the potatoes. 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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