Week 26 Summary |
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Notes for this week |
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Day 1 |
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| Meatball Stroganoff | Glazed Baby Carrots | Green Salad |
Day 2 |
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| Baked Parmesan Garlic Chicken Tenders | Potato Chips | Veggie Sticks with Dip |
Day 3 |
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| Fajitas Texanas | Easy Homemade Guacamole with Chips | |
Day 4 |
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| Pesto Ranch Crockpot Chicken | Mixed Vegetables | |
Day 5 |
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| One Pot Tomato Spinach Pasta | Seasoned Green Beans | |
🗓️ Day 1
- Meatball Stroganoff
- Glazed Baby Carrots
- Green Salad
Meatball Stroganoff over Egg Noodles
This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.
Ingredients
- 1 ½ pounds frozen cooked meatballs, thawed
- 2 cups beef broth
- 8 ounces sliced mushrooms, drained
- 2 cups light sour cream
- 4 tablespoons flour
- 1 cup milk
- 2 tablespoons Dijon mustard
- 16 ounces wide egg noodles, cooked and drained
Instructions
- In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
- In a small bowl, stir together sour cream and flour.
- Whisk in milk and mustard.
- Stir sour cream mixture into meatballs.
- Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
- Serve over hot cooked egg noodles.
Notes
You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
If you are a big fan of fresh mushrooms like I am, you can sauté 8 oz. sliced fresh mushrooms instead of canned for better texture and richer flavor.
Vegetarians can also enjoy this delicious dish by using vegetable broth and our vegetarian meatball recipe made with Beyond Beef products.
Nutrition per serving
Calories: 570 calCarbohydrates: 32 gProtein: 29 gFat: 36 gSodium: 653 mgFiber: 2 gSugar: 3 g
Meatball Stroganoff over Egg Noodles 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 2
- Baked Parmesan Garlic Chicken Tenders
- Potato Chips
- Veggie Sticks with Dip
Baked Parmesan Garlic Chicken Tenders
Although messy to prepare, these homemade chicken tenders are flavorful and kids love them.
Ingredients
- ¾ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¾ teaspoon garlic powder
- ¾ cup Italian seasoned bread crumbs
- 2 pounds chicken tenderloins, boneless & skinless
Instructions
- Preheat oven to 425°F.
- Combine the mayonnaise, Parmesan cheese, and garlic powder in a bowl. Place bread crumbs in a shallow dipping container.
- Spread mayonnaise mixture on each tenderloin, then dip each tenderloin into the bread crumbs to coat both sides.
- Place coated chicken on a silicone baking sheet or a metal baking sheet lined with aluminum foil.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Notes
Spreading the mayonnaise mixture with a spoon or small spatula is less of a mess, but you may find dipping the tenders by hand to be easier.
If you don’t want to get your hands messy, wear disposable gloves or get the kids involved—most kids enjoy helping and don’t seem to mind the mess.
Nutrition per serving
Calories: 343 calCarbohydrates: 8 gProtein: 28 gFat: 21 gSodium: 511 mgFiber: 1 gSugar: 1 g
Baked Parmesan Garlic Chicken Tenders Permalink
🗓️ Day 3
- Fajitas Texanas
- Homemade Guacamole
- Tortilla Chips
Fajitas Texanas
Fajitas are a crowd-pleasing all-in-one meal, and these Texas Fajitas with beef, chicken, and shrimp are always a hit! Pile on your preferred filling and toppings and enjoy.
Ingredients
- 2 tablespoons oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- ½ pound skirt, flank, or sirloin steak, sliced into bite-sized strips
- ½ pound boneless skinless chicken breasts, sliced into bite-sized strips
- 2 Roma tomatoes, coarsely chopped
- ½ pound medium shrimp, peeled
- 8 tortillas
Marinade
- ½ cup soy sauce
- ¼ cup red wine vinegar
- ½ cup ketchup
- ¼ cup brown sugar, loosely packed
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Toppings
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- 1 cup lettuce, shredded
- ½ cup salsa
- ½ cup homemade guacamole, or purchased equivalent
- ⅓ cup fresh cilantro, chopped
Instructions
- Combine marinade ingredients and marinate beef and chicken for one hour.
- Remove the chicken and beef from the marinade and drain well. Discard the marinade.
- Sauté beef, chicken, peppers, and onion in a large skillet in heated oil.
- Near the end of cooking time when meat is almost done, add the shrimp and tomatoes and cook until the shrimp is cooked through.
- Serve cooked meat and vegetables with tortillas and toppings. Each person assembles their own fajitas by putting meat/vegetable mixture in tortillas and topping with their choice of condiments, rolling up the tortilla, and eating by hand.
Video
Notes
Feel free to switch this up and serve any combination of meat that you prefer.
Whether or not to devein shrimp is a personal preference and is not necessary for food safety reasons. Most frozen shrimp is already deveined.
If you prefer, you can cook the meat and vegetables on the grill to avoid heating up the kitchen. I like to toss the meat and vegetables with the oil before cooking, and cook them in a preheated grill on a clean vegetable grate prepared with non-stick spray.
Nutrition per serving
Calories: 372 calCarbohydrates: 26 gProtein: 20 gFat: 21 gSodium: 805 mgFiber: 3 gSugar: 8 gNet Carbohydrates: 23 g
Fajitas Texanas Permalink
Easy Homemade Guacamole Step By Step
Homemade guacamole is easy to make from fresh ingredients and enhances the taste of tacos, nachos, tostados, and more! It also makes a great gluten-free and vegan dip for parties or game night. Follow our easy step by step instructions with images to make it.
Ingredients
- 4 ripe avocados
- 1 small onion, chopped
- 1 medium tomato, chopped
- 1 jalapeno, seeded and chopped
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- ½ cup fresh cilantro, chopped
Instructions
- Cut each avocado in half lengthwise, then cut in half lengthwise again. With each cut, take the knife all the way to the pit and, with the avocado on the cutting board and the knife horizontal and parallel to the cutting board, rotate the avocado carefully while holding the knife in place. If the avocado is ripe, it should be fairly easy to cut through.
- Take the quarters apart and remove the pit by gently twisting with your fingers.
- Peel each section of avocado.
- Cube each avocado quarter, place in a medium bowl, and mash gently, leaving some chunks.
- Add remaining guacamole ingredients and mix thoroughly.
- Adjust seasonings to taste and serve immediately or refrigerate until ready to use.
Notes
Always wear gloves when working jalepenos, and wash your hands carefully before touching your face. If you don't have plastic gloves, this is a great way to reuse grocery store produce bags.
Choosing avocados: For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. I usually buy the Hass variety, which turns darker as they ripen (other varieties may not darken with ripeness). The color of this variety in addition to the feel when you give them a gentle squeeze will help you determine the level of ripeness. If you end up with unripe fruit that you need to use, you can hasten ripening by putting them in a paper bag and rolling down the top. Leave them in the bag at room temperature until they ripen, checking them each day with a gentle squeeze.
Nutrition per serving
Calories: 114 calCarbohydrates: 7 gProtein: 2 gFat: 10 gSodium: 200 mgFiber: 5 gSugar: 1 g
Easy Homemade Guacamole Step By Step Permalink
🗓️ Day 4
- Pesto Ranch Crockpot Chicken
- Mixed Vegetables
Crockpot Pesto Ranch Chicken
This easy crockpot recipe takes just a few minutes to prepare before cooking and results in tender and delicious chicken at dinnertime. You’ll want to serve it with rice or mashed potatoes so you can use the wonderful juice as a gravy.
Ingredients
- 3 lbs. large boneless skinless chicken breasts
- Non-stick spray
- 6 oz jar of prepared pesto sauce
- 1 packet Hidden Valley Ranch dressing mix
- ½ cup chicken broth
Instructions
- Place chicken into a lightly sprayed crockpot. Pour prepared pesto sauce, Ranch dressing mix, and chicken broth over chicken. Cover and cook on low for 6-8 hours.
Notes
Look for authentic pesto sauce prepared with pine nuts and olive oil rather than substitutions, or make your own homemade pesto. Pesto freezes well, so if you make your own you can double up and freeze the extra.
Nutrition per serving
Calories: 382 calCarbohydrates: 5 gProtein: 50 gFat: 16 gSodium: 950 mgFiber: 1 gSugar: 1 g
Crockpot Pesto Ranch Chicken Permalink
🗓️ Day 5
- One Pot Tomato Spinach Pasta
- Seasoned Green Beans
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
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
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