Week 28
Freezer options for this week:
- The hot dog chili freezes well if you’d like to make extra.
Day 1
- Easy Mexican-Style Crockpot Chicken
- Orange Slices
Day 2
- Chili Cheese Dogs
- French Fries
- Sliced Raw Veggies
Day 3
- Cobb Salad
- French Bread
Day 4
- Creamy Cheese Ravioli with Summer Squash
- Grapes
Day 5
- Crockpot Cube Steak and Gravy
- Mashed Potatoes
- Sautéed Greens
Day 1 Dinner Menu
- Easy Mexican-Style Crockpot Chicken
- Orange Slices
Easy Mexican-Style Slow Cooker Chicken
This deliciously easy crockpot meal can be served over rice or in tortillas. With classic Mexican ingredients mixed with cream cheese for a creamy texture, Easy Mexican-Style Crockpot Chicken is perfect for a flavorful weeknight meal with no fuss.
Ingredients
- 2.5 lbs. boneless chicken
- 8 oz. light cream cheese
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- 1 can Rotel diced tomatoes and green chilies with juice
- Seasonings as desired, cilantro, garlic salt, adobo, etc.
- 5 cups rice
Instructions
- Place chicken in slow cooker. Add cream cheese, black beans, corn, and Rotel.
- Cook on low for 6 to 8 hours, depending on how hot your slow cooker cooks. Every couple of hours, stir gently.
- When the chicken is thoroughly cooked, season to taste with desired herbs and spices.
- The longer you cook it, the more tender the chicken is, so if you would like to shred the chicken, keep cooking until the chicken shreds easily with a fork. If you prefer large pieces of chicken, cook for less time and serve before chicken begins falling apart.
- Serve over rice.
Notes
Vegetarian option: Omit the chicken and use 3-4 cans of beans in place of the meat.
Nutrition per serving
Calories: 589 calCarbohydrates: 90 gProtein: 36 gFat: 8 gSodium: 479 mgFiber: 5 gSugar: 2 gNet Carbs: 85 g
Easy Mexican-Style Slow Cooker Chicken Permalink
Day 2 Dinner Menu
- Chili Cheese Dogs
- French Fries
- Sliced Raw Veggies
Hot Dog Chili
This homemade hot dog chili recipe makes the perfect topping for chili cheese dogs.
Ingredients
- 1 lb. cooked ground beef, from freezer, thawed
- 3 onions, diced/chopped
- 4 Tbsp mustard, yellow
- 3 tsp sugar
- 2 tsp chili powder
- 1 cup ketchup
- salt to taste
Instructions
- Break hamburger meat into small pieces. You can use a meat grinder if you have one to make it a very fine consistency.
- Place cooked meat into a medium saucepan and add enough hot water to make a thick mixture as it cooks, stirring until smooth. Add remaining ingredients and cook over low heat for 1 hour.
- If you need to thin the sauce you may use small amounts of water or beer as the mixture cooks.
Notes
Adding about ¼ cup water to the ground beef while you brown it will help to break it into small pieces.
This recipe freezes well.
Nutrition per serving
Calories: 130 calCarbohydrates: 9 gProtein: 10 gFat: 6 gSodium: 277 mgFiber: 1 gSugar: 7 gNet Carbs: 8 g
Hot Dog Chili Permalink
Chili Cheese Hot Dogs
Homemade hot dog chili makes this summer favorite special. Serve with other finger foods for easy cleanup.
Ingredients
- 8 hot dogs
- 8 hot dog buns
- ⅔ recipe homemade hot dog chili, or purchased chili
- 1 cup cheddar cheese, shredded
- ½ cup onions, chopped
Instructions
- Grill or boil hot dogs according to your preference until cooked through. Serve with chili, cheese, chopped onions, and other toppings as desired.
Notes
Nutrition calculated using beef hot dogs and our Homemade Hot Dog Chili recipe.
Nutrition per serving
Calories: 392 calCarbohydrates: 35 gProtein: 15 gFat: 21 gSodium: 865 mgFiber: 1 gSugar: 6 gNet Carbs: 34 g
Chili Cheese Hot Dogs Permalink
Day 3 Dinner Menu
- Cobb Salad
- French Bread
Cobb Salad with Chicken and Avocado
Cobb Salad is a refreshing summer meal that takes advantage of the availability of delicious fresh grape tomatoes and avocados.
Ingredients
- 12 oz. bag salad greens, washed
- 2 cups cooked chicken, cubed
- 2 cups grape tomatoes
- 4 hard boiled eggs, peeled and sliced
- 4 slices turkey bacon, cooked and crumbled
- 1 cup carrots, grated
- 1 cup avocado, peeled and cubed
- 4 oz. blue cheese, crumbled
- 4 Tbsp Blue Cheese dressing
Instructions
- In a large bowl, or on a large serving platter, place salad greens in bottom of bowl and layer remaining ingredients. Serve with Blue Cheese Dressing.
Notes
If you bulk cook chicken, use your chicken from the freezer for this salad.
Blue Cheese Dressing is the traditional salad dressing for a Cobb Salad, but feel free to use a dressing of your choice.
Nutrition per serving
Calories: 463 calCarbohydrates: 14 gProtein: 38 gFat: 29 gSodium: 1021 mgFiber: 4 gSugar: 5 gNet Carbs: 10 g
Cobb Salad with Chicken and Avocado Permalink
Day 4 Dinner Menu
- Creamy Cheese Ravioli with Summer Squash
- Grapes
Creamy Cheese Ravioli with Summer Squash
Sweet sautéed onion and yellow squash complement the creamy cheese sauce in this easy stovetop ravioli dish.
Ingredients
- 25 oz. bag frozen cheese ravioli, cooked according to package directions
- 2 tsp oil
- 1 medium onion, chopped
- 2 yellow squash, thinly sliced
- ½ tsp salt
- ½ tsp pepper
- 1 cup skim milk
- 1 tbsp butter, melted
- 1 tbsp flour
- 1 tsp lemon juice
- ¾ cup parmesan cheese, grated
Instructions
- Prepare ravioli according to package directions. Drain and set aside.
- In a large skillet, heat oil and add onion. Cook until onion is tender.
- Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
- Add salt and pepper.
- In a small bowl, combine milk, flour, and butter; mix until well blended. Pour milk mixture and lemon juice into squash pan and cook over medium heat about 3-5 minutes until slightly thickened.
- In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add grated parmesan cheese and stir until cheese has melted.
- Serve warm with additional cheese if desired.
Notes
Tortellini or gnocchi can be substituted for the ravioli for variety, and you mix in sliced zucchini for some of the squash for more variety.
Nutrition per serving
Calories: 439 calCarbohydrates: 50 gProtein: 22 gFat: 17 gSodium: 856 mgFiber: 4 gSugar: 8 gNet Carbs: 46 g
Creamy Cheese Ravioli with Summer Squash Permalink
Day 5 Dinner Menu
- Crockpot Cube Steak and Gravy
- Mashed Potatoes
- Sautéed Greens
Crockpot Cube Steak and Gravy
Spend 5 minutes in the morning and put a delicious home cooked meal on the table with almost no effort. This easy crockpot cube steak is made with just 4 ingredients plus water and can be seasoned to taste when ready to serve.
Ingredients
- 1 lb. cube steak
- 2 cans (10.75 oz. each) cream of mushroom soup
- 1 envelope 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. Serve over rice, noodles, mashed potatoes, or with your favorite side dishes.
Nutrition per serving
Calories: 331 calCarbohydrates: 14 gProtein: 31 gFat: 16 gSodium: 2444 mgFiber: 1 gSugar: 1 gNet Carbs: 13 g
Crockpot Cube Steak and Gravy Permalink
Create a Shopping List
Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. “Print Collection” prints the list of meals, not the recipes, which should be printed from the recipe card. Remember that side dishes are not included on the grocery list unless we have included a recipe for them.
Pin This Dinner Menu Plan:
Leave a Reply