Week 28 Summary |
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Notes for this week |
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Day 1 |
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| Easy Mexican-Style Crockpot Chicken | Orange Slices | |
Day 2 |
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| Chili Cheese Dogs | French Fries | Sliced Raw Veggies |
Day 3 |
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| Cobb Salad | French Bread | |
Day 4 |
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| Creamy Cheese Ravioli with Summer Squash | Grapes | |
Day 5 |
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| Crockpot Cube Steak and Gravy | Mashed Potatoes | Sautéed Greens |
🗓️ Day 1
- 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 ounces light cream cheese
- 15 ounces can black beans, drained and rinsed
- 15 ounces can corn, drained
- 1 can diced tomatoes and green chilies, undrained
- 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 g
Easy Mexican-Style Slow Cooker Chicken Permalink
🗓️ Day 2
- 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 tablespoon mustard, yellow
- 3 teaspoon sugar
- 2 teaspoon 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 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 g
Chili Cheese Hot Dogs Permalink
🗓️ Day 3
- 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 tablespoon 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 g
Cobb Salad with Chicken and Avocado Permalink
🗓️ Day 4
- 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 teaspoon oil
- 1 medium onion, chopped
- 2 yellow squash, thinly sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup skim milk
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 1 teaspoon 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 g
Creamy Cheese Ravioli with Summer Squash Permalink
🗓️ Day 5
- 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 pound cube steak
- 21 ounces condensed 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 g
Crockpot Cube Steak and Gravy Permalink
Homemade Mashed Potatoes
Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
Ingredients
- 5 lbs. potatoes, cleaned and peeled (see note below)
- 6 tablespoon butter, divided
- ¼ cup skim milk, or more as needed
- salt to taste
- pepper to taste
- paprika, for garnish
Instructions
- Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
- Add 4 tablespoon butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
- Transfer mashed potatoes to a serving bowl, top with 2 tablespoon butter, and garnish with paprika.
Notes
Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
If you need to speed up the cooking process, try chopping your potatoes before boiling.
Nutrition per serving
Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
Sautéed Greens of Your Choice
Ingredients
- 1-½ tablespoon butter
- 16 oz. fresh greens, washed, dried, and torn into pieces
- 1 onion, chopped
- Salt to taste
- 4 splashes apple cider vinegar, for serving if desired
Instructions
- Melt butter in a skillet and sauté onion for a couple of minutes.
- Add greens and stir it into the onion until it starts to wilt. Add salt to taste and serve.
Notes
Nutrition data uses collard greens and ½ teaspoon salt.
Nutrition per serving
Calories: 62 calCarbohydrates: 9 gProtein: 4 gFat: 2 gSodium: 325 mgFiber: 5 gSugar: 2 g
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