Week 34 Summary |
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Notes for this week |
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Day 1 |
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| Chipped Beef Gravy | Buttermilk Biscuits | Cantaloupe |
Day 2 |
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| Baked Honey and Lemon Chicken | Apple Raisin Salad | Green Peas in Butter |
Day 3 |
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| Tuna Casserole | Light & Fresh Cucumber-Cabbage Salad | |
Day 4 |
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| Chicken Pot Pie | Green Salad | |
Day 5 |
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| Creamy Balsamic Meatballs over Egg Noodles | Chinese Broccoli with Garlic Sauce | |
🗓️ Day 1
- Chipped Beef Gravy over Buttermilk Biscuits
- Cantaloupe
Chipped Beef Gravy
We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
Ingredients
- 4.5 oz jar dried beef
- 4 tablespoon butter
- 4 tablespoon flour
- 4 cups milk
- 2 teaspoon beef bouillon granules
- dash hot sauce
Instructions
- Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
- Tear or cut beef into bite-sized pieces; set aside.
- Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
- After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
- Add beef and heat through. Serve over buttermilk biscuits or toast.
Notes
Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.
Nutrition per serving
Calories: 226 calCarbohydrates: 13 gProtein: 11 gFat: 14 gSodium: 1211 mgFiber: 1 gSugar: 10 g
Chipped Beef Gravy Permalink
Easy Buttermilk Biscuits
These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
Ingredients
- 4 cups self-rising flour
- ½ cup butter, softened
- 1-½ cups buttermilk
Instructions
- Combine flour and butter, cutting with a fork or using a mixer.
- Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
- When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
- Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).
Notes
If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
Freezing Buttermilk Biscuits
You can freeze the biscuits either cooked or uncooked.
To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container.
To cook frozen biscuits:
If cooking thawed biscuits, follow normal cooking instructions.
To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.
Nutrition per serving
Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
Easy Buttermilk Biscuits Permalink
🗓️ Day 2
- Baked Honey and Lemon Chicken
- Apple Raisin Salad
- Green Peas in Butter
Baked Honey and Lemon Chicken
With just five ingredients, Baked Honey and Lemon Chicken is easy to prepare and is juicy and full of flavor.
Ingredients
- 2 lbs. chicken, bone in (about 6 pieces)
- 2 Tbsp. butter, melted
- ⅓ cup honey
- ¼ cup lemon juice
- 1 Tbsp. soy sauce
Instructions
- Heat oven to 400°F.
- Place chicken in a 9x13 inch baking dish; drizzle with melted butter. Bake chicken for 30 minutes.
- Combine honey, lemon juice, and soy sauce. Pour mixture over chicken and bake for another 30 minutes or until cooked through.
Nutrition per serving
Calories: 427 calCarbohydrates: 17 gProtein: 25 gFat: 29 gSodium: 290 mgSugar: 16 g
Baked Honey and Lemon Chicken Permalink
Apple Raisin Salad
Sweet, crisp apples mixed with celery and raisins are delicious with a simple dressing.
Ingredients
- 5 apples, cored and chopped into bite sized pieces
- 1 cup raisins
- ½ cup mayonnaise
- 2 stalks celery, finely chopped
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Soak raisins in hot water to cover to soften for about 5 minutes, drain and dry on a paper towel. Combine apples, raisins, and celery in a bowl.
- In a separate bowl combine salad dressing, lemon juice, and sugar. Pour the dressing over the fruit mixture and stir.
- Refrigerate for about an hour to chill then serve.
Notes
If you use Miracle Whip, know that it is sweeter than mayonnaise and will result in a sweeter dressing.
If you chop the apples ahead of time, toss them with a little water and a teaspoon of lemon juice to keep them from browning.
Nutrition per serving
Calories: 233 calCarbohydrates: 36 gProtein: 1 gFat: 11 gSodium: 96 mgFiber: 4 gSugar: 18 g
Apple Raisin Salad Permalink
🗓️ Day 3
- Tuna Casserole
- Light & Fresh Cucumber-Cabbage Salad
Cheesy Tuna Casserole
Cheesy Tuna Casserole is easy, yummy family fare that goes from pantry to table in under 30 minutes. It's easy comfort food that is affordable and kid-friendly!
Equipment
Ingredients
- 10 ounces water-packed tuna, drained & broken up
- 1 small onion
- 1 stalk celery
- 1 tablespoon vegetable oil
- 12 ounces frozen peas & carrots, thawed & drained
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cheddar cheese soup
- 12 ounces dry medium egg noodles
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350ºF.
- Cook noodles as directed to an al dente texture.12 ounces dry medium egg noodles
- While noodles are cooking, finely dice the celery and onion.1 small onion, 1 stalk celery
- In a large oven-proof skillet, sauté the celery and onion in the vegetable oil until tender but not brown.1 tablespoon vegetable oil
- Remove from heat and add the soups, tuna, peas and carrots, garlic salt, and pepper to the celery and onions and mix well.10 ounces water-packed tuna, 12 ounces frozen peas & carrots, 10.5 ounces condensed cream of chicken soup, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon garlic salt, ½ teaspoon black pepper
- Gently fold in cooked and drained noodles.
- Top with shredded cheddar cheese.1 cup shredded cheddar cheese
- Bake at 350°F for 20 minutes or until bubbly.
Video
Notes
If your family doesn't care for tuna, you can substitute cooked chicken (either canned or from your freezer stock) for this dish, or you can add more vegetables and omit the meat altogether.
Nutrition per serving
Calories: 726 calCarbohydrates: 87 gProtein: 38 gFat: 25 gSodium: 1900 mgFiber: 7 gSugar: 4 gNet Carbohydrates: 80 g
Cheesy Tuna Casserole Permalink
Light & Fresh Cucumber-Cabbage Salad
Refreshing cucumbers and crunchy cabbage, drizzled with a lemony- dill dressing is the perfect complement to any meal.
Ingredients
- ½ head of cabbage, chopped
- 1 cucumber, chopped
- 6-8 green onions, chopped
- ¼ cup olive oil
- 1 lemon
- ⅛ cup fresh dill
- 2 teaspoon white wine vinegar
- dash of salt/pepper, more if desired
Notes
Get the instructions and full recipe at The Healthy Home Cook.
🗓️ Day 4
- Chicken Pot Pie
- Green Salad
Chicken Pot Pie
Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style.
Ingredients
- 12 ounces pkg. deep dish pie crusts or homemade equivalent
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all purpose flour
- Salt and pepper, to taste
- 14 ounces can chicken broth or homemade equivalent
- ½ cup milk
- 2-½ cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables, thawed
- Montreal Chicken Seasoning, to taste (optional)
Instructions
- Heat oven 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
- Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
- Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
- Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Notes
Gluten-free version
Making this recipe gluten-free is easier than it seems:
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Nutrition per serving
Calories: 537 calCarbohydrates: 42 gProtein: 22 gFat: 32 gSodium: 614 mgFiber: 4 gSugar: 1 g
Chicken Pot Pie Permalink
🗓️ Day 5
- Creamy Balsamic Meatballs over Egg Noodles
- Chinese Broccoli with Garlic Sauce
Creamy Balsamic Meatballs
Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.
Ingredients
- 1 pound cooked meatballs, homemade or purchased
- 2 tablespoons butter
- ¼ cup onion, chopped
- 1 cup heavy whipping cream
- 2 tablespoons balsamic vinegar
- 12 ounces egg noodles, cooked
Instructions
- Brown meatballs over medium heat or in the oven; set aside.
- Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
- Add cream and vinegar and cook on low 2 minutes.
- Add cooked meatballs to pan and cook until heated through.
- Serve over cooked egg noodles.
Video
Nutrition per serving
Calories: 595 calCarbohydrates: 43 gProtein: 22 gFat: 37 gSodium: 105 mgFiber: 2 gSugar: 2 g
Creamy Balsamic Meatballs Permalink
Chinese Broccoli with Garlic Sauce
Ingredients
- 1 Pound Broccoli
- 2 Tablespoons Vegetable oil
- 2 garlic cloves, minced
- 1 teaspoons fresh minced ginger
- 2 Tablespoons water
- 1 ½ Tablespoons miso paste
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
Notes
Visit The Gingered Whisk for the full recipe and instructions.
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