Week 30 Summary |
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Notes for this week |
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Day 1 |
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| Crockpot French Dip Sandwiches | Broccoli Salad | |
Day 2 |
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| Cheddary Chicken and Broccoli | Caesar Salad | |
Day 3 |
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| Beef Tostadas with Homemade Guacamole | Apple Slices with Cheddar Cheese | |
Day 4 |
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| Creamy Chicken and Broccoli Ramen | Fruit of Your Choice | |
Day 5 |
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| Easy Frozen Burrito Casserole | Marinated Cucumber Salad | |
🗓️ Day 1
- Crockpot French Dip Sandwiches
- Broccoli Salad
Crockpot French Dip Sandwiches
Slow cook perfectly seasoned roast beef all day to serve these low-prep French Dip Sandwiches for dinner.
Ingredients
- 3 lb. beef roast
- 2 tablespoon prepared mustard
- 2 oz pkg onion soup mix
- 8 Hoagie rolls
- 2 Tbsp. butter
- Non-stick cooking spray
Instructions
- Spray slow cooker with cooking spray.
- Place roast in slow cooker and spread mustard over top of roast.
- Pour onion soup mix over top of mustard.
- Cover and cook for 8-10 hours on low.
- Remove from slow cooker and allow to sit for 5 minutes. While the meat is resting, strain the broth to use for au jus.
- Butter each side of the hoagie rolls and toast until barely brown.
- Slice roast and place on each sandwich. Serve with au jus for dipping.
Notes
Because the crockpot traps moisture inside the pot and cooks slowly, this recipe is suitable for less tender (and thus less expensive) cuts of meat. If you want to ensure lots of au jus, you can add one half to a full can of beef broth—put the broth in the crockpot first, then set the roast gently in the broth and add the mustard and soup mix as directed.
Dried mustard can be substituted for the prepared mustard, but use it in a ratio of 1 teaspoon dry mustard to 1 tablespoon prepared mustard. Mix it with a couple of tablespoons of water before adding to the roast.
Nutrition per serving
Calories: 529 calCarbohydrates: 37 gProtein: 39 gFat: 25 gSodium: 1068 mgFiber: 2 gSugar: 5 g
Crockpot French Dip Sandwiches Permalink
Broccoli Salad
Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
Ingredients
- 3 cups fresh broccoli florets
- ¾ cup cheddar cheese, shredded
- 2 Tbsp. onion, chopped
- ¾ cup mayonnaise
- ⅓ cup sugar
- 1 ½ Tbsp. red wine vinegar
- 6 strips turkey bacon, cooked and crumbled
Instructions
- In a large bowl, combine the first 3 ingredients and set aside.
- In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
- Add bacon crumbles just before serving.
Nutrition per serving
Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
Broccoli Salad Permalink
🗓️ Day 2
- Cheddary Chicken and Broccoli
- Caesar Salad
Cheddary Chicken and Broccoli
Delightfully flaky puff pastry is the perfect complement to the lemony flavor of Cheddary Chicken and Broccoli.
Ingredients
- 1 package puff pastry shells
- 24 oz chicken gravy
- 1 tbsp. lemon juice
- 2 cups cooked chicken, from freezer
- 2 cups frozen broccoli cuts or florets, thawed
- 1 cup shredded cheddar cheese, separated
- Montreal chicken seasoning, to taste (affiliate link)
Instructions
- Bake puff pastry according to package instructions.
- While puff pastry is baking, combine gravy, lemon juice, chicken, broccoli, ½ cup of the cheese, and seasoning in a large saucepan. Cook over medium heat, stirring frequently, until heated through.
- Serve in pastry shells with remaining cheese sprinkled on top.
Notes
- Nutrition calculation uses 1 teaspoon Montreal Chicken Seasoning.
- Servings are calculated using 1 puff pastry per serving.
Nutrition per serving
Calories: 467 calCarbohydrates: 26 gProtein: 20 gFat: 30 gSodium: 763 mgFiber: 1 gSugar: 2 g
Cheddary Chicken and Broccoli Permalink
🗓️ Day 3
- Beef Tostadas with Homemade Guacamole
- Apple Slices with Cheddar Cheese
Beef Tostadas with Homemade Guacamole
Fresh guacamole and chipotle sour cream are the perfect tostada toppers for warm, taco-seasoned beef with red bell pepper.
Ingredients
Chipotle Sour Cream
- ½ cup sour cream
- 2 tablespoon chipotle sauce
Tostadas
- 1 lb. taco seasoned ground beef, cooked
- 1 red bell pepper, chopped
- 1 Tbsp. oil
- ½ cup chili sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 tostada shells
- ½ recipe homemade guacamole
- 3 cups lettuce, shredded
- 1 ½ cups Mexican cheese, shredded
Instructions
Chipotle Sour Cream
- In a small bowl, combine sour cream and chipotle sauce until thoroughly blended. Refrigerate until ready to use.
Tostadas
- Sauté the red pepper over medium heat in oil until red pepper is tender; add cooked, taco-seasoned ground beef.
- Stir in chili sauce, salt, and pepper.
- When heated through, remove from heat and set aside.
- On each tostada shell, layer lettuce, taco meat mixture, guacamole, cheese, and chipotle sour cream.
Notes
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: 581 calCarbohydrates: 27 gProtein: 24 gFat: 43 gSodium: 1038 mgFiber: 8 gSugar: 6 g
Beef Tostadas with Homemade Guacamole Permalink
🗓️ Day 4
- Creamy Chicken and Broccoli Ramen
- Fruit of Your Choice
Creamy Chicken and Broccoli Ramen
Easy Creamy Chicken and Broccoli Ramen is low cost and delicious, and you can have it on the table in under 30 minutes.
Ingredients
- 1 lb. boneless, skinless chicken pieces, cut into bite-size pieces
- 1 Tbsp. vegetable oil
- 2 cups frozen broccoli cuts
- 1 red bell pepper, chopped
- 10 ounces condensed cream of mushroom soup
- 5 ounces milk, ½ of soup can
- 3 packages chicken-flavored ramen, you will only use 2 seasoning packets
- Water as needed to boil ramen noodles
Instructions
- In a skillet brown chicken in oil until cooked through.
- Add broccoli, bell pepper, and soup to chicken.
- Cook over medium heat, stirring occasionally until vegetables are tender. Add 1 of the seasoning packets and mix well.
- Heat enough water to cook all three packages of noodles. Add 1 seasoning packet to the cooking water; cook and drain noodles.
- Serve chicken and broccoli mixture over noodles.
Notes
If you have cooked chicken on hand, you can use that to speed things up. Just add it in with the broccoli, bell pepper, and soup to reheat it and skip the first step.
Nutrition per serving
Calories: 254 calCarbohydrates: 11 gProtein: 30 gFat: 10 gSodium: 680 mgFiber: 2 gSugar: 4 g
Creamy Chicken and Broccoli Ramen Permalink
🗓️ Day 5
- Easy Frozen Burrito Casserole
- Marinated Cucumber Salad
Easy Frozen Burrito Casserole
This yummy Tex-Mex frozen burrito casserole recipe starts with frozen burritos and is topped with a delicious creamy sauce and melted cheddar cheese. This burrito hack doesn't just taste better - it will actually become a family favorite!
Equipment
Aluminum foil
Baking dish 9" x 12"
Mixing bowl medium
Ingredients
- 1 package frozen bean burritos, 8 count (32 ounces)
- 10.5 ounces condensed cream of mushroom soup
- 5 ounces milk, about ½ soup can
- 4 ounces can diced green chilies, drained
- 2 cups shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
- Combine soup, milk, and green chilies, mix well and then pour over the burritos.
- Top burritos and soup mixture with cheese.
- Cover dish with aluminum foil and seal edges.
- Bake at 375°F for 35-40 minutes or until heated though and cheese is melted.
Notes
Substitute any kind of burritos that you think would be good, and feel free to change the flavor of the cream soup (cream of chicken with chicken enchiladas, for example).
Nutrition per serving
Serving: 1 burritoCalories: 362 calCarbohydrates: 39 gProtein: 16 gFat: 15 gSodium: 743 mgFiber: 3 gSugar: 1 gNet Carbohydrates: 4 g
Easy Frozen Burrito Casserole Permalink
Marinated Cucumber Salad
Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
Ingredients
- 1 large cucumber, washed and thinly sliced
- ½ small onion, thinly sliced
- 1-½ Tbsp. sugar
- ¼ cup apple cider vinegar
- 1-2 teaspoon salt
Instructions
- Combine the sugar, vinegar, and salt and mix well.
- Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.
Notes
- If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
- If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
- White vinegar can be substituted for apple cider vinegar.
- Keeps well in the refrigerator for several days.
Nutrition per serving
Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
Marinated Cucumber Salad Permalink
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