Week 33 Summary |
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Notes for this week |
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Day 1 |
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| Healthy Lentil Tacos | Southwestern-style Green Salad | |
Day 2 |
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| Pimento Cheese Sandwiches | Sliced Peaches | Raw Veggies and Dip |
Day 3 |
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| Barbecue Roasted Chicken | Pickled Beets | Pan Sautéed Zucchini |
Day 4 |
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| Quick & Easy Mexican Style Soup | Tex-Mex Cole Slaw | |
Day 5 |
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| Barbecue Chicken Pizza | Spinach Salad | |
🗓️ Day 1
- Healthy Lentil Tacos
- Southwestern-Style Green Salad
Healthy Lentil Tacos
These healthy and flavorful lentil tacos are great for an easy meatless meal.
Ingredients
- 1 cup dried lentils
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- 2 ½ cups chicken broth
- 1 cup salsa
- Oil as needed
- 12 flour tortillas
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
Instructions
- Rinse the lentils and drain; set aside.
- In a large skillet, sauté the onion and garlic together until tender. Add the lentils, chili powder, cumin, and oregano; stir together for a minute. Add the broth and bring to a boil.
- Reduce the heat, and cover and simmer for about 30 minutes or until lentils are tender.
- Stir in the salsa before serving with lettuce, tomatoes, and cheese.
Notes
1 tablespoon each of lettuce, tomatoes, and cheese used in nutrition calculation.
Nutrition per serving
Calories: 165 calCarbohydrates: 28 gProtein: 8 gFat: 3 gSodium: 555 mgFiber: 6 gSugar: 3 g
Healthy Lentil Tacos Permalink
🗓️ Day 2
- Pimento Cheese Sandwiches
- Sliced Peaches
- Raw Veggies and Dip
Homemade Pimento Cheese
Serve cold with crackers or as a sandwich, or serve melted on toasted hearty bread slices for a delectable meal.
Ingredients
- 1 cup shredded sharp cheddar cheese
- 2 cups shredded Colby Jack cheese
- ½ cup mayonnaise plus more as needed, Duke's is really the only choice for the best pimento cheese!
- 4 oz. jar diced pimientos, drained
- dash ground cayenne pepper
- salt & pepper to taste
Instructions
- In a medium size bowl, mix the cheeses and the mayonnaise until well blended. Add additional mayonnaise as needed for a creamy consistency.
- Add the diced pimentos and mix well. Season with ground cayenne pepper, salt, and black pepper to taste. Refrigerate leftovers.
Nutrition per serving
Calories: 190 calCarbohydrates: 1 gProtein: 8 gFat: 17 gSodium: 252 mgFiber: 1 gSugar: 1 g
Homemade Pimento Cheese Permalink
🗓️ Day 3
- Barbecue Roasted Chicken (Save leftovers for Day 5)
- Pickled Beets
- Pan Sautéed Zucchini
Barbecue Roasted Chicken
This delicious roasted barbecue chicken makes a wonderful meal and is perfect for planned leftovers. Shred leftover chicken and use on Barbecue Chicken Pizza or in barbecue sandwiches (double up and cook two roasters for more leftovers).
Ingredients
- 5 lb. whole chicken
- 1 ½ cups barbecue sauce
- 4 cloves garlic, minced
- oil as needed
Instructions
- Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible.
- Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top.
- Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.
Notes
Shredded or chopped cooked chicken makes a great shortcut for future meals, so whenever I roast a chicken I freeze the leftover chicken for use in things like pizza topping, barbecue sandwiches, or to use in soups and casseroles.
Nutrition per serving
Calories: 575 calCarbohydrates: 17 gProtein: 42 gFat: 35 gSodium: 599 mgSugar: 14 g
Barbecue Roasted Chicken Permalink
Pan Sautéed Zucchini Slices
Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
Ingredients
- 3 zucchini, chopped
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini in butter until tendercrisp.
Nutrition per serving
Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
Pan Sautéed Zucchini Slices Permalink
🗓️ Day 4
- Quick & Easy Mexican Style Soup
- Tex-Mex Cole Slaw
Quick & Easy Mexican Style Soup
This hearty one pot meal is ready in only 30 minutes (15 minutes if you keep cooked ground beef and sautéed onions in your freezer!).
Ingredients
- 1 lb. cooked ground beef
- ½ cup onion, chopped
- 3 cups water
- 2 16 oz. cans light kidney beans, undrained
- 2 16 oz. cans stewed tomatoes, diced
- 2 8 oz. cans tomato sauce
- 2 tablespoon taco seasoning mix
Additional condiments as desired:
- avocado, peeled, pitted, and chopped
- shredded cheddar cheese
- sour cream
- tortilla chips
Instructions
- Place ground beef and onion in a soup pot and cook until beef is reheated and onion is tender.
- Add water, undrained tomatoes, kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, until hot.
- Add cheese, sour cream, avocado, and tortilla chips to soup if desired. Add jalapenos or salsa for a spicier soup.
Notes
If you keep cooked ground beef and sautéed onions in your freezer, you can have this easy soup on the table in under 15 minutes.
Toppings not included in nutrition calculation.
Nutrition per serving
Calories: 435 calCarbohydrates: 50 gProtein: 34 gFat: 12 gSodium: 1288 mgFiber: 14 gSugar: 10 g
Quick & Easy Mexican Style Soup Permalink
Tex-Mex Coleslaw
A southwestern twist on traditional coleslaw, this Tex-Mex coleslaw is flavored with lime and cilantro.
Ingredients
- 1 bag coleslaw mix
- 3 green onions, sliced
- ½ cup cilantro, chopped
- ½ cup mayonnaise
- 3 tablespoon lime juice
Instructions
- Combine everything in a large bowl and let chill for a few hours before serving.
Nutrition per serving
Calories: 149 calCarbohydrates: 5 gProtein: 1 gFat: 14 gSodium: 133 mgFiber: 2 gSugar: 3 g
Tex-Mex Coleslaw Permalink
🗓️ Day 5
- Barbecue Chicken Pizza (Use leftovers from Day 3)
- Spinach Salad
Barbecue Chicken Pizza
Barbecue Chicken Pizza is a delicious way to use leftover barbecue chicken and only takes a few minutes to prepare.
Ingredients
- 1 prepared pizza crust
- 2 cups barbecue sauce
- 1 cup cooked chicken, shredded
- 1 cup red onion, sliced
- 2 cups cheddar cheese, shredded
Instructions
- Roll pizza dough out on a pizza stone or pan and spread with barbecue sauce. Sprinkle with cheese, then layer chicken and red onion slices.
- Cook at 400°F until brown and bubbly, about 20-30 minutes.
Notes
Nutrition data is per slice.
Nutrition per serving
Calories: 274 calCarbohydrates: 31 gProtein: 12 gFat: 10 gSodium: 923 mgSugar: 24 g
Barbecue Chicken Pizza Permalink
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