Week 32
Notes for this week:
- We are using leftovers from a previous meal twice this week, so be sure to evaluate how much you will need for dinner and how much is needed for leftovers. In some cases you may wish to make extra of the original meal to have more leftovers.
- The quiche on Day 5 freezes well if you would like to double the recipe and stock your freezer.
Day 1
- Roast Beef Picante (Save leftovers for Day 3)
- Rice*
- Slow-simmered Green Beans*
Day 2
- Crockpot Greek Chicken (Save leftovers for Day 4)
- Peas and Carrots*
- Green Salad*
Day 3
- Italian Beef Hoagies (Use leftovers from Day 1)
- Broccoli Salad
- Potato Chips*
Day 4
- Chicken Pasta Salad with Grapes (Use leftovers from Day 2)
- Apple Slices with Cheddar*
Day 5
- Zucchini Quiche
- Caprese Salad
Day 1 Dinner Menu
- Roast Beef Picante (Save leftovers for Day 3)
- Rice*
- Slow-simmered Green Beans*
Roast Beef Picante
Ingredients
- ½ C. onion, finely chopped
- ¼ C. water
- 3 Tbsp. lime juice
- 2 large cloves garlic, minced
- 1 Tbsp. oil
- ½ tsp thyme, divided
- salt and pepper to taste
- 2 lbs boneless beef roast
- 1 C. beef broth
- 2 tsp. sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. parsley, chopped
Instructions
- For marinade, combine onion, water, lime juice, garlic, oil, ¼ tsp thyme, salt and pepper.
- Place beef in a bowl. Pour marinade over meat, cover bowl, and refrigerate 6-8 hours. Remove meat from marinade, discard leftover marinade.
- Place meat on a rack in a roasting pan. Preheat oven to 350°F. Roast for 40-50 minutes or until done.
- Remove meat from pan, cover with foil. Let stand 10 minutes then slice against the grain.
- In the meantime, in a saucepan combine any pan drippings, beef broth, sugar, and cornstarch. Bring to a boil then turn heat down to low and stir until thickened.
- Season gravy with parsley and remaining thyme and serve over meat.
Nutrition per serving
Calories: 199 calCarbohydrates: 5 gProtein: 26 gFat: 8 gSodium: 177 mgFiber: 1 gSugar: 2 gNet Carbs: 4 g
Roast Beef Picante Permalink
Day 2 Dinner Menu
- Crockpot Greek Chicken (Save leftovers for Day 4)
- Peas and Carrots*
- Green Salad*
Greek Chicken
This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
Ingredients
- 5 lbs whole roasting chicken, rinsed and patted dry
- 2 Tbsp olive oil
- 2 Tbsp fresh rosemary or 2 tsp dried
- 3 tsp garlic, minced
- 1 lemon
- 1 tsp salt
- ½ tsp pepper
Instructions
- Rinse chicken and pat dry.
- Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.
Crockpot Greek Chicken Instructions
- Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
- Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.
Air Fryer Greek Chicken Instructions
- Prepare the chicken as directed.
- [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
- Air fry chicken at 330 degrees for 30 minutes.
- Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.
Nutrition per serving
Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 gNet Carbs: 1 g
Greek Chicken Permalink
Day 3 Dinner Menu
- Italian Beef Hoagies (Use leftovers from Day 1)
- Broccoli Salad
- Potato Chips*
Italian Beef Hoagies
These Italian Beef Hoagies are a great way to use leftover roast beef.
Ingredients
- 6 hoagie rolls, split lengthwise
- 1 lb. cooked roast beef, sliced or shredded
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 Tbsp. olive oil
- 6 tbsp. mayonnaise
- Salt and pepper, to taste
- Italian seasoning, to taste
- 6 oz. shredded mozzarella cheese
- pickled hot peppers, optional
Instructions
- Sauté pepper and onion in olive oil until tender.
- Spread 1 Tbsp. of mayonnaise on each hoagie roll and top with equal amounts of roast beef, pepper, and onion.
- Sprinkle with salt, pepper, and Italian seasoning to taste.
- Top with mozzarella cheese.
- Toast sandwiches open-faced until cheese melts and roll browns slightly and serve warm with pickled peppers if desired.
Nutrition per serving
Calories: 485 calCarbohydrates: 36 gProtein: 29 gFat: 25 gSodium: 1703 mgFiber: 2 gSugar: 7 gNet Carbs: 34 g
Italian Beef Hoagies Permalink
Broccoli Salad
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 gNet Carbs: 14 g
Broccoli Salad Permalink
Day 4 Dinner Menu
- Chicken Pasta Salad with Grapes (Use leftovers from Day 2)
- Apple Slices with Cheddar*
Chicken Pasta Salad
Chilled Chicken Pasta Salad with our sweet and tangy dressing is a refreshing way to serve leftover chicken.
Ingredients
- 2.5 cups chicken, cooked and cubed
- 1 cups grapes, cut in half
- 1 cups lettuce, chopped
- 6 oz. pasta, cooked according to package directions and drained
- ¼ cucumber, sliced and quartered
- 2 Tbsp green onions, diced (optional)
Dressing:
- ½ cup canola oil
- ¼ cup sugar
- 2 Tbsp white wine vinegar, (plain white will work)
- 1 tsp salt
- ½ tsp dried onion
- 1 tsp lemon juice
- 1 Tbsp parsley, chopped
Instructions
- Toss all salad ingredients except lettuce together in a large serving bowl & chill for 30 minutes.
- Mix all dressing ingredients together in a sealable container and shake well.
- Just before serving, add lettuce and dressing to pasta salad and toss to coat.
Notes
Keep the lettuce separate and add it in right before eating. If the lettuce sits in the salad for too long it will get soggy.
Nutrition per serving
Calories: 375 calCarbohydrates: 35 gProtein: 8 gFat: 23 gSodium: 408 mgFiber: 1 gSugar: 14 gNet Carbs: 34 g
Chicken Pasta Salad Permalink
Day 5 Dinner Menu
- Zucchini Quiche
- Caprese Salad
Zucchini Quiche
Our freezer-friendly savory Zucchini Quiche is a delicious way to use an abundance of zucchini. Loaded with zucchini and cheese and flavored with thinly sliced onion, it has just enough egg to bind it all together—it's the perfect quiche to try for family members who don't love eggs.
Ingredients
- 4 cups zucchini, thinly sliced
- 1 onion, thinly sliced
- 2 Tbsp butter
- 2 eggs
- 2 tsp dried parsley flakes, or 2 Tbsp. fresh parsley
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp pepper
- 2 cups Mozzarella cheese, shredded
- 1 tsp dijon mustard
- 1 uncooked pie crust, or use a purchased crust
- non-stick cooking spray
Instructions
- Preheat oven to 400°F.
- If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out pie crust and prepare it in the pie plate, fluting the edges.
- Sauté zucchini and onion in melted butter in a large fry pan until tendercrisp but not soft.
- In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
- Spread mustard over bottom of pie crust and pour egg mixture on top.
- Bake uncovered for 35-40 minutes or until set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done). Cover crust edges with foil after 25 minutes if they are starting to brown.
- Let stand for 5-10 minutes before cutting to allow time to cool.
Notes
This quiche freezes well, so it is perfect for using up loads of zucchini. There are two ways to freeze this quiche—only freeze the filling, or freeze the whole pie:
- Prepare the sautéed vegetables and mix with the eggs and next six ingredients. Place in a freezer bag/container and label with the date and "Zucchini Quiche filling - Thaw in the refrigerator. Spread 1 tsp. dijon mustard in the bottom of an uncooked pie shell, add quiche filling, and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."
- Prepare the entire recipe up to the baking part, then freeze the filling in the shell and label with the date and "Zucchini Quiche - Thaw in the refrigerator and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."
Nutrition per serving
Serving: 1 sliceCalories: 357 calCarbohydrates: 21 gProtein: 14 gFat: 24 gSodium: 696 mgFiber: 2 gSugar: 3 gNet Carbs: 19 g
Zucchini Quiche Permalink
Caprese Salad with Balsamic Vinegar
Caprese salad is a wonderful way to enjoy ripe, fresh from the vine tomatoes. Fresh basil, fresh mozzarella cheese, and juicy, delicious tomatoes are a perfect summer combination.
Ingredients
- 16 oz. fresh mozzarella cheese, sliced
- 2 ripe tomatoes in the same diameter as the mozzarella, sliced
- ½ cup fresh basil
- 2 Tbsp. balsamic vinegar, or balsamic glaze
- Salt and pepper, to taste
Instructions
- Either alternate lengthwise or stack slices of mozzarella cheese, tomato, and fresh basil.
- Sprinkle with salt and pepper then drizzle with Balsamic vinegar. Serve immediately.
Notes
Make sure to use very ripe (but not overripe) tomatoes at room temperature.
Good quality fresh mozzarella cheese, usually found near the deli or imported cheese, is important.
Alternating the slices lengthwise makes a beautiful presentation for the table while stacking 1 slice of each is easy to serve and makes sure that each bite has a drizzle of tangy balsamic vinegar.
Classic Caprese salad does not use balsamic vinegar, so this is optional. If you have good quality tomatoes and cheese, you may want to omit it.
Nutrition per serving
Calories: 239 calCarbohydrates: 4 gProtein: 17 gFat: 17 gSodium: 865 mgFiber: 1 gSugar: 3 gNet Carbs: 3 g
Caprese Salad with Balsamic Vinegar 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 (sides without a recipe are indicated with an asterisk* in each day’s Dinner Menu above).
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