Week 33 Summary |
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Notes for this week |
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Day 1 |
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| Crockpot London Broil | Baked Parmesan Zucchini Rounds | Garlic Cheese Bread |
Day 2 |
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| Creole Chicken with Green Chili Cream Sauce | Roasted Asparagus with Lemon and Garlic | Wild Rice Blend |
Day 3 |
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| Easy Beef with Broccoli over Rice | Asian Cole Slaw | |
Day 4 |
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| Easy Crockpot Chicken and Dumplings | Glazed Baby Carrots | |
Day 5 |
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| Taco Mac Salad with Doritos | Mandarin Pineapple Salad | |
🗓️ Day 1
- Crockpot London Broil
- Baked Parmesan Zucchini Rounds
- Garlic Cheese Bread
Crockpot London Broil
This easy crockpot London broil recipe is tender and delicious! It can be started with just 10 minutes prep in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.
Ingredients
- 2 pounds London broil
- salt and pepper, to taste
- 1 clove garlic, sliced
- 1 onion, sliced
- ¾ cup water
- 3 tablespoons soy sauce
Instructions
- Season London broil with salt and pepper.
- Make small slits in the roast and insert slices of garlic cloves.
- Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top roast with the remaining ingredients except onion. Arrange the remaining onion slices on top of the roast.
- Cover and cook on low for about 8-10 hours (time varies with individual crockpots, see notes).
- When roast is tender and ready to serve, place on a serving platter. Let rest until internal temperature is about 120°F before slicing.
- Serve with the juices or make a gravy if desired.
- To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.
Notes
- For slicing, make sure your knife is sharp, and/or use a serrated knife.
- Very tender meat holds its shape better if it is sliced when cold, so to use leftovers in stirfry, make sure you leave the leftover roast unsliced and slice it when it is cold just before preparing the stirfry.
- For gravy, be sure to use cool water when mixing the cornstarch slurry.
- Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.
- If you have leftovers, try our popular delicious Beef and Broccoli Stirfry recipe!
Nutrition per serving
Calories: 207 calCarbohydrates: 2 gProtein: 35 gFat: 5 gSodium: 511 mg
Crockpot London Broil Permalink
Baked Parmesan Zucchini Rounds
Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
Ingredients
- 2 medium-sized zucchini
- ½ cup freshly grated Parmesan cheese
- Garlic salt & freshly ground black pepper, optional
Notes
Get the instructions and full recipe at Five Heart Home.
🗓️ Day 2
- Creole Chicken with Green Chili Cream Sauce
- Roasted Asparagus with Lemon and Garlic
- Wild Rice Blend
Creole Chicken in Green Chili Cream Sauce
This somewhat spicy stove top chicken dish is a flavorful and attractive dish that can be adjusted based on your preferences—if you prefer less spice, use tomatoes instead of green chilies, or cut the creole seasoning in half. If you like your creole dishes to be smokin' hot, add some cayenne pepper or double the amount of green chilies.
Ingredients
- 1.5 lbs. chicken breasts, thawed
- 3 Tbsp. olive oil
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- 2 Tbsp. flour
- 2 tsp. Creole seasoning, like Tony Cachere’s
- 1-½ tsp. chicken bouillon granules
- 1-½ cups milk
- 1- 4 oz. can diced green chilies, diced
- 1 tsp. lemon juice
- ¼ cup sour cream
Instructions
- Heat 2 Tbsp. olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through.
- In a separate pan, cook pepper and onion in remaining olive oil until tender.
- Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly.
- Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked.
- When chicken is cooked, pour sauce over chicken and serve.
Notes
Using thin-sliced breasts makes cooking this stovetop chicken recipe easier.
Creole chicken is delicious served over rice.
Nutrition per serving
Calories: 290 calCarbohydrates: 11 gProtein: 27 gFat: 15 gSodium: 524 mgFiber: 2 gSugar: 5 g
Creole Chicken in Green Chili Cream Sauce Permalink
Roasted Asparagus with Lemon and Garlic
Roasted Asparagus with Lemon and Garlic is a delicious side dish for any meal! Perfect for a spring celebration, Easter, or any Holiday. Quick, easy and always a crowd pleaser!
Ingredients
- 1 pound fresh asparagus
- 1 teaspoon olive oil
- ½ medium lemon, juiced
- ½ medium lemon, sliced thin
- zest of ½ lemon
- 1 clove garlic, finely minced
- salt and ground black pepper, to taste
Notes
Get the instructions and full recipe at Everyday Eileen.
🗓️ Day 3
- Easy Beef with Broccoli over Rice
- Asian Cole Slaw
Easy Beef with Broccoli using Leftover Steak
Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.
Ingredients
- 3 tablespoons cornstarch, divided
- ½ cup water plus 2 tablespoons water, divided
- ½ teaspoon garlic powder
- 1 pound leftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 2 cups rice, cooked according to package directions
Instructions
- Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
- Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
- Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
- In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
- Cook for 2-5 minutes, stirring frequently.
- Serve over cooked rice.
Video
Notes
If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).
It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.
Nutrition per serving
Calories: 506 calCarbohydrates: 74 gProtein: 30 gFat: 9 gSodium: 953 mgFiber: 3 gSugar: 6 g
Easy Beef with Broccoli using Leftover Steak Permalink
Asian Cole Slaw
Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
Ingredients
- 1 bag broccoli slaw
- 1 bag coleslaw mix
- 3 green onions
- ⅓ C rice wine vinegar
- 1 Tbsp. soy sauce
- 1 teaspoon sugar
- 1 teaspoon oil
- 1 teaspoon sesame oil
- Chopped fresh cilantro to taste
- Peanuts, chopped, to taste
Instructions
- In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
- In a small bowl combine vinegar, soy sauce, sugar, and both oils.
- Toss salad with the dressing and garnish with peanuts.
Nutrition per serving
Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
Asian Cole Slaw Permalink
🗓️ Day 4
- Easy Crockpot Chicken and Dumplings
- Glazed Baby Carrots
Easy Crockpot Chicken & Dumplings
This easy and delicious crockpot chicken and dumplings with canned biscuits is a family favorite. The rich, creamy sauce with shredded, tender chicken is a winning combination even before adding the dumplings. Using cream of chicken soup and canned biscuits make this yummy dinner so easy to prepare that makes it look like I'm a great cook with virtually no effort.
Ingredients
- 5 boneless skinless chicken breasts
- 2 tablespoon butter, softened
- 21 oz condensed cream of chicken soup
- 1 ½ cups chicken broth plus extra for thinning
- 1 onion, diced
- 6 refrigerator biscuits, from can
- 1 tablespoon parsley
- salt & pepper to taste, if needed
Instructions
- Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
- In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
- Cover and cook on high for 4-6 hours.
- After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. Using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
- Stir biscuit pieces into hot chicken mixture.
- Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about ½ to 1 cup of hot chicken broth or water to thin the mixture.
- Add salt & pepper to taste if needed.
- Serve hot garnished with parsley if desired.
Notes
You can give this dish some extra color by adding 12 oz. of fresh or frozen vegetables at the beginning (like peas and carrots).
If you like extra flavor, add poultry seasoning at the beginning as desired.
Nutrition per serving
Calories: 255 calCarbohydrates: 17 gProtein: 18 gFat: 12 gSodium: 983 mgFiber: 1 gSugar: 2 g
Easy Crockpot Chicken & Dumplings Permalink
Glazed Baby Carrots
Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
Ingredients
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
- Thyme if desired, for garnish
Instructions
- Cook carrots by steaming to your tenderness preference.
- Place remaining ingredients in a serving bowl and mix well.
- Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
- Garnish with thyme if desired.
Nutrition per serving
Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
Glazed Baby Carrots Permalink
🗓️ Day 5
- Taco Mac Salad with Doritos
- Mandarin Pineapple Salad
Taco Mac Salad
This easy taco mac salad is one of our most requested recipes. With cool vegetables and warm seasoned beef, it can be served in summer or winter. Using taco meat from the freezer makes it a quick and easy meal.
Ingredients
- 8 oz. tri-color rotini
- 1 lb. ground beef
- 2 tablespoon taco seasoning mix
- ⅓ cup water
- 1 green pepper, chopped
- 1 onion, chopped
- 1 cup cheddar cheese, shredded
- 1 pint cherry tomatoes
- ½ head leaf lettuce, shredded
- ⅛ tsp. salt
- ¼ tsp. pepper
- ½ cup French dressing
- 9.75 oz. Nacho Cheese Doritos
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, brown ground beef. When beef is thoroughly cooked, add taco seasoning mix and ⅓ cup water. Cook and stir for 2 minutes.
- Rinse cooked pasta with cold water and drain. In a large bowl, mix cooked macaroni, all vegetables, cheese, and seasonings. Chill.
- Just before serving, stir in warm seasoned ground beef, French dressing, and chips. Toss gently and serve.
Notes
To reduce calories, use a low fat ground beef and reduced calorie salad dressing.
Nutrition per serving
Calories: 515 calCarbohydrates: 51 gProtein: 23 gFat: 24 gSodium: 881 mgFiber: 4 gSugar: 7 g
Taco Mac Salad Permalink
Mandarin Pineapple Salad
Mandarin Pineapple Salad is an easy and refreshing fruit salad is perfect when a light side is all that is needed.
Ingredients
- 11 oz Mandarin orange slices
- 20 oz pineapple tidbits
Instructions
- Store cans in refrigerator until ready to use.
- Drain both cans of fruit, combine, and serve.
Notes
Store the cans of fruit in the refrigerator until needed so you will not need to chill them after opening.
Nutrition per serving
Calories: 84 calCarbohydrates: 22 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 2 gSugar: 19 g
Mandarin Pineapple Salad Permalink
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