Week 28 Summary |
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Notes for this week |
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Day 1 |
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| Creamy Tortellini | Chopped Apples and Pecans with Poppy Seed Dressing | |
Day 2 |
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| Easy Homemade Sloppy Joes | Potato Chips | Frozen Grapes |
Day 3 |
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| Chicken and Feta with Bow Tie Pasta | Honey Nut Peaches | Sugar Snap Peas |
Day 4 |
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| Crockpot Albondigas Soup | Green Salad | |
Day 5 |
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| Kielbasa Pepper Pasta | Spinach Salad | Watermelon |
🗓️ Day 1
- Creamy Tortellini
- Chopped Apples and Pecans with Poppy Seed Dressing
Creamy Tortellini
Dress up plain tortellini with vegetables and a white wine cream sauce for an easy weeknight meal.
Ingredients
- 19 oz. frozen cheese tortellini
- 1 red bell pepper, diced
- 1 onion, diced
- 1 cup frozen peas, thawed
- 2 cloves garlic, minced
- olive oil as needed
- 4 tablespoon butter
- ¼ cup white wine
- 1 cup half and half
- 1 cup Parmesan cheese
- salt, to taste
- fresh basil, to taste
Instructions
- Heat the water for the tortellini according to package directions.
- While the water for the tortellini is heating, sauté the onion and red pepper in olive oil in a large frypan until tender. Add the garlic and sauté a couple more minutes. Add the peas and heat through.
- Remove vegetables from skillet and set aside. Melt butter in the same skillet and add wine. Simmer the butter and wine together for a minute or two, then add half and half and mix well.
- Add the tortellini to the boiling water as you are finishing up the vegetables and sauce.
- Gradually add in the Parmesan cheese to the sauce, mixing well.
- Season the sauce with salt and fresh basil to taste.
- After the tortellini is finished cooking, drain it and return it to the pan.
- Add the sauce and vegetables, mix well, and serve.
Nutrition per serving
Calories: 634 calCarbohydrates: 58 gProtein: 27 gFat: 32 gSodium: 1126 mgFiber: 6 gSugar: 7 g
Creamy Tortellini Permalink
Chopped Apple and Pecan Salad
Sweet poppyseed dressing and crunchy apples and pecans liven up a spring mix salad.
Ingredients
- 12 oz spring mix lettuce, washed and patted dry
- 2 Gala apples
- ¼ cup pecan pieces
- ⅓ cup blue cheese crumbles
- 4 oz. poppy seed dressing
Instructions
- Wash, core, seed, and chop the apples.
- Toss spring mix with salad dressing and top with apples, blue cheese, and pecan pieces.
- Serve immediately.
Nutrition per serving
Calories: 153 calCarbohydrates: 12 gProtein: 2 gFat: 11 gSodium: 201 mgFiber: 2 gSugar: 9 g
Chopped Apple and Pecan Salad Permalink
🗓️ Day 2
- Easy Homemade Sloppy Joes
- Potato Chips
- Frozen Grapes
Easy Homemade Sloppy Joes
Although it is easy to buy Sloppy Joe sauce in a can, this homemade version is tastier and easy to make.
Ingredients
- 1 lb. ground beef
- 1 small onion, chopped
- 1 small green pepper, diced
- ½ teaspoon garlic powder
- 1 Tbsp. yellow mustard
- 1 C ketchup
- 3 teaspoon brown sugar
- Pepper to taste
- 6 hamburger buns
Instructions
- Brown the ground beef with the onion and green pepper until cooked through.
- Add garlic powder, mustard, ketchup, brown sugar, and pepper; stir and simmer for 10 minutes.
- Serve on hamburger buns.
Notes
If you are implementing planned leftovers, try using the leftovers on Sloppy Joe Pizza. Using bulk cooked ground beef from the freezer makes prep for these Sloppy Joes even quicker.
Nutrition per serving
Calories: 288 calCarbohydrates: 37 gProtein: 21 gFat: 6 gSodium: 658 mgFiber: 2 gSugar: 14 g
Easy Homemade Sloppy Joes Permalink
🗓️ Day 3
- Chicken and Feta with Bow Tie Pasta
- Sautéed Sugar Snap Peas
- Honey Nut Peaches
Chicken and Feta Bow Tie Pasta
Chicken with bow tie pasta and broccoli in a delicious lemony cream sauce come together in this easy weeknight meal that doesn't heat up the oven. It's a good recipe to use leftover chicken if you have it or to quickly sauté or grill it if you are starting from scratch.
Ingredients
- 4 boneless chicken breasts
- 2 cups bow tie pasta
- 12 oz frozen California blend vegetables
- 8 oz feta cheese, crumbled
- 1 teaspoon lemon-pepper seasoning, or to taste
- 4 tablespoon butter
- 1 ½ cups half and half
Instructions
- Season chicken with lemon-pepper and grill or broil it until done.
- Meanwhile, cook the pasta and vegetables according to package directions.
- When the chicken is done, slice it into strips and set aside.
- Drain pasta and return to the cooking pot.
- Add the butter to the pasta and stir gently until melted.
- Add the half and half and turn stove on to low heat.
- Stir in feta cheese, vegetables, and chicken. Heat until everything is hot and the sauce is thickened to your preference.
Notes
Adaptations:
Gluten-free You can find a variety of gluten-free pastas in most grocery stores, or you could add more vegetables and omit the pasta. Vegetarian Like most stovetop pasta meals, it's easy to omit the chicken from this recipe and balance it out by adding additional vegetables or a can of rinsed and drained cannellini beans.Nutrition per serving
Calories: 487 calCarbohydrates: 26 gProtein: 27 gFat: 30 gSodium: 589 mgFiber: 2 gSugar: 2 g
Chicken and Feta Bow Tie Pasta Permalink
Sautéed Sugar Snap Peas
A quick sauté in butter with a dash of sugar is all it takes to make perfect fresh sugar snap peas
Ingredients
- 8 oz sugar snap peas, raw
- 2 teaspoon butter
- 1 teaspoon sugar
Instructions
- Melt butter in a small fry pan.
- Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
- Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.
Nutrition per serving
Calories: 61 calCarbohydrates: 7 gProtein: 2 gFat: 3 gSodium: 27 mgFiber: 2 gSugar: 4 g
Honey Nut Peaches
Dress up fresh fruit with this simple recipe. Peaches are in season mid-May to mid-August depending on your location, so summer is the perfect time to take advantage of juicy, ripe peaches.
Ingredients
- 3 small peaches, pitted and sliced
- 3 tablespoon chopped pecans
- 3 teaspoon honey
Instructions
- Preheat oven to a low broil (if you can't adjust your broil level, plan to place your pan on a lower rack).
- Place prepared peaches on broiler pan and drizzle with honey.
- Sprinkle nuts over peaches and place pan in preheated oven for 5 minutes. Serve warm.
Notes
Choosing & storing peaches: Choose peaches by looking at the color near the stem, where the peach has not been exposed to as much sun. For yellow peaches, the yellow part should be a golden color; white peaches should be a cream color. There should be no green. Look for firm but not hard fruit unless you plan to eat it immediately (in that case, but soft but not mushy fruit). Store peaches at room temperature until ripe, then move them to the refrigerator to extend their life for a few days.
Nutrition per serving
Calories: 112 calCarbohydrates: 16 gProtein: 2 gFat: 6 gSodium: 1 mgFiber: 2 gSugar: 14 g
Honey Nut Peaches Permalink
🗓️ Day 4
- Crockpot Albondigas Soup
- Green Salad
Crockpot Albondigas Soup (Mexican Meatball Soup)
Hearty meatballs and pasta in a savory beef and tomato broth make Albondigas soup a delicious comfort food. Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.
Equipment
Ingredients
- 1 lb. frozen cooked meatballs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 30 oz beef broth
- 16 oz. salsa
- 1 Tbsp. chili powder
- ¼ tsp. ground cumin
- 1 cup pasta shells
- 1 cup shredded Cheddar cheese
- ½ cup sour cream
- 3 Tbsp. chopped fresh cilantro
Instructions
- Sauté onions and bell peppers in olive oil until tender.
- Combine meatballs, onion, green pepper, garlic, beef broth, salsa, chili powder, and cumin in a crockpot.
- Cover and cook on low for 5-7 hours.
- Add pasta and stir well, cover, and cook on low an additional hour or until pasta is tender.
- Serve with garnishes of cheese, sour cream, and cilantro.
Notes
- Using sautéed onions and peppers from the freezer makes this soup virtually prep-free.
- When you are pressed for time, you can make the soup on the stovetop and cut down the cooking time to less than an hour. Add the pasta in the last 15-20 minutes of cooking.
- If you have a 6 quart crockpot, you should be able to double the recipe in one batch.
Nutrition per serving
Calories: 472 calCarbohydrates: 23 gProtein: 24 gFat: 32 gSodium: 1282 mgFiber: 4 gSugar: 6 g
Crockpot Albondigas Soup (Mexican Meatball Soup) Permalink
🗓️ Day 5
- Kielbasa Pepper Pasta
- Spinach Salad
- Watermelon
Kielbasa Pepper Pasta
Colorful Kielbasa Pepper Pasta is an easy dinner that comes together in just 20 minutes. Try different pastas with the Kielbasa, red and green bell peppers, and red onions to adjust the heartiness of this stovetop meal.
Ingredients
- 12 oz. box bow tie pasta, cooked according to package directions
- 1 green pepper, julienned
- 1 red bell pepper, diced
- ¼ red onion, chopped
- 1 tablespoon butter
- 1 lb. fully cooked beef kielbasa, sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt butter in a large skillet. Add peppers and onion and sauté until tender.
- Add kielbasa, salt, and pepper. Cook until heated through, stirring occasionally.
- Add cooked, drained pasta to skillet and toss to coat. Serve warm.
Nutrition per serving
Calories: 466 calCarbohydrates: 49 gProtein: 16 gFat: 23 gSodium: 705 mgFiber: 3 gSugar: 3 g
Kielbasa Pepper Pasta Permalink
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