Week 31 Summary |
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Notes for this week |
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Day 1 |
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| Creamy Cheese Ravioli with Summer Squash | Green Salad | |
Day 2 |
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| Cheddar Chicken Spaghetti | Garlic Roasted Zucchini | |
Day 3 |
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| Carne Asada Tortas | Creamy Mexi-Corn Casserole | Pickle Spears |
Day 4 |
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| Cabbage Rolls | Oven Roasted Broccoli in Dijon Pesto Vinaigrette | French Bread |
Day 5 |
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| 30 Minute Taco Macaroni | Peas and Carrots | |
🗓️ Day 1
- Creamy Cheese Ravioli with Summer Squash
- Green Salad
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 2
- Cheddar Chicken Spaghetti
- Garlic Roasted Zucchini
Cheddar Chicken Spaghetti
Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.
Ingredients
- 8 oz spaghetti, cooked according to directions
- 2 cups cooked chicken, cubed
- 2 cups shredded cheddar cheese, divided
- 10.5 oz condensed cream of chicken soup
- 1 cup milk
- 1 tablespoon pimientos, diced
- 4.5 oz can diced green chilies
- 1 tablespoon dried tarragon
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
- Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
- Bake uncovered at 350°F for 20-25 minutes or until heated through.
Notes
The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."
Nutrition per serving
Calories: 306 calCarbohydrates: 27 gProtein: 15 gFat: 15 gSodium: 587 mgFiber: 1 gSugar: 3 g
Cheddar Chicken Spaghetti Permalink
Garlic Roasted Zucchini
These baked zucchini pieces come out perfectly tender but not gooey, and topped with freshly grated Parmesan cheese. Perfect to serve with burgers, chicken, sandwiches, or with kebabs!
Ingredients
- 2 zucchini, give or take depending on size and how many people you are feeding
- 1 Tbsp. Olive Oil
- salt and pepper to taste
- 1 Tbsp. fresh minced rosemary
- 1 garlic clove, sliced
- ¼ cup Parmesan cheese, grated
Notes
Get the instructions and full recipe at The Gingered Whisk.
🗓️ Day 3
- Carne Asada Tortas
- Creamy Mexi-Corn Casserole
- Pickle Spears
Carne Asada Tortas
Carne asada is a delicious sliced grilled beef made with spices to marinate the meat before grilling. A torta is a Mexican sandwich usually served on a bolillo roll, a savory white roll that is crusty on the outside (we used a softer sandwich bun when we made our tortas).
Ingredients
- 2 lbs flap meat
Marinade:
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 1 ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- 2 garlic cloves, minced
- ½ cup lime juice
- 3 tablespoon oil
For the sandwiches:
- 6 sandwich rolls, bolillo or French are most authentic
- ½ head shredded iceberg lettuce
- ½ recipe homemade guacamole
- 1 large tomato, sliced
- 8 oz. cotija cheese, crumbled (or shredded colby jack)
- ½ cup jalapeno slices
- hot sauce, to taste
Instructions
- Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight. Grill meat until cooked to your preference.
- To assemble: Spread guacamole on the tops and bottoms of the rolls. Top bottom buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.
Notes
Flap meat is another name for a sirloin tip steak, and may also be referred to as “faux hanger.” It is an inexpensive cut of meat that is perfect for grilling, but if you can’t find flap meat you can substitute flank steak.
We used sandwich rolls for our tortas, but if you can find French rolls or bolillo, they are a more authentic style torta.
Nutrition per serving
Calories: 580 calCarbohydrates: 40 gProtein: 46 gFat: 25 gSodium: 1025 mgFiber: 4 gSugar: 5 g
Carne Asada Tortas Permalink
Creamy Mexi-Corn Casserole
This delicious Mexi-corn casserole with a little bit of kick makes a delicious side dish for any Mexican-style main dish.
Ingredients
- 4 cups frozen corn, thawed
- 8 oz. pkg. cream cheese, softened
- 1 stick butter, softened
- ¼ cup milk
- 4 oz. can diced green chilies, diced
Instructions
- Preheat oven to 350°F.
- Mix cream cheese, butter, milk, and green chilies in bowl. Mix well. Add corn and mix thoroughly.
- Pour corn into a lightly sprayed baking dish. Bake 45 minutes or until casserole is fully heated.
Notes
Adapted from Frugal Mom’s Guide to Once a Month Cooking
Nutrition per serving
Calories: 288 calCarbohydrates: 22 gProtein: 5 gFat: 22 gSodium: 247 mgFiber: 3 gSugar: 2 g
Creamy Mexi-Corn Casserole Permalink
🗓️ Day 4
- Cabbage Rolls
- Oven Roasted Broccoli in Dijon Pesto Vinaigrette
- French Bread
Cabbage Rolls with Sweet and Tangy Tomato Sauce
Baked in a sweet and tangy tomato sauce, these cabbage rolls are similar to mini-meatloaves. They can be baked in the oven or cooked in the crockpot, making them perfect for busy nights or if you don’t want to heat up the oven.
Ingredients
- 12 leaves green cabbage
- 1 cup cooked rice
- 1 egg, beaten
- ¼ cup milk
- 1 small onion, finely diced
- 1 lb. ground beef
- Salt to taste
- 4 cloves garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Sauce:
- 15 oz can tomato sauce
- 3 tablespoon brown sugar
- 3 tablespoon lemon juice
- 3 tablespoon Worcestershire sauce
Instructions
- Fill a large pot halfway full with water and bring to a rapid boil.
- Add cabbage leaves and cook for 3 minutes, drain, and set aside to cool slightly.
- In a large bowl combine rice, egg, milk, onion, ground beef, and seasonings; mix well.
- Place an equal amount of the meat mixture in each cabbage leaf and roll up, tucking in ends and making them as tight as possible.
- Place rolls in a 9 x 13 inch baking pan.
- Mix together sauce ingredients and pour over the rolls.
- Cover tightly with aluminum foil.
- Bake at 350°F for 75 minutes.
Notes
The ground beef can be precooked if you prefer a looser texture to the filling. Starting with raw ground beef will result in a tighter loaf-type dish, where starting with cooked ground beef will result in a more crumbly and less compact dish.
To cook in the crockpot, follow the instructions to assemble the cabbage rolls, then place them into the crockpot. Mix the ingredients for the sauce and pour over the cabbage rolls. Cook for 4-6 hours on low (adjust depending on the size and temperature of your appliance).
This recipe is naturally gluten-free as long as your Worcestershire sauce is GF, so check your labels.
Nutrition per serving
Calories: 116 calCarbohydrates: 13 gProtein: 10 gFat: 3 gSodium: 362 mgFiber: 1 gSugar: 6 g
Cabbage Rolls with Sweet and Tangy Tomato Sauce Permalink
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
Ingredients
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto sauce
- 2 teaspoon white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- ¼ cup pine nuts
Notes
For full recipe and instructions, visit Erica's Recipes.
🗓️ Day 5
- 30 Minute Taco Macaroni
- Peas and Carrots
30 Minute Taco Macaroni
30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.
Ingredients
- 16 oz elbow macaroni
- 1 lb. ground beef
- 2 tbsp. taco seasoning mix
- ⅓ cup water
- ½ onion, chopped
- 2 teaspoon garlic, minced
- 1 cup tomato sauce
- 1 cup water
- 10 oz Rotel tomatoes and green chilies, drained
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
- Cook pasta according to package directions.
- Brown ground beef in a skillet with onion and garlic.
- Add taco seasoning mix and ⅓ cup of water and simmer for 2 minutes. Stir in tomato sauce, water, milk, Rotel, salt, pepper, and cooked pasta. Stir in cheese and serve warm.
Notes
If you already have taco-seasoned ground beef in the freezer, this recipe can be done in about 15 minutes. If you don't have any stockpiled, go ahead and cook extra tonight and freeze it. Cooking 5 lbs. ground beef and seasoning it for the freezer takes less time than making 1 lb. ground beef 5 times and seasoning it for each recipe.
Nutrition per serving
Calories: 437 calCarbohydrates: 48 gProtein: 22 gFat: 17 gSodium: 738 mgFiber: 3 gSugar: 4 g
30 Minute Taco Macaroni Permalink
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