Week 36 Summary |
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Notes for this week |
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Day 1 |
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Chili Cheese Dogs | Strawberries & Kiwi | |
Day 2 |
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Chicken & Gnocchi Soup | Italian Bread | Green Salad |
Day 3 |
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Smothered Salisbury Steak with Mushrooms and Onions | Mashed Potatoes | Baby Corn Salad with Broccoli |
Day 4 |
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Chicken & Sausage Jambalaya | Roasted Okra & Onions with Horseradish Sauce | |
Day 5 |
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Chili Cheese Burritos | Slow Simmered Green Beans | Tex Mex Confetti Rice |
🗓️ Day 1
- Chili Cheese Dogs
- Strawberries & Kiwi
Chili Cheese Hot Dogs
Homemade hot dog chili makes this summer favorite special. Serve with other finger foods for easy cleanup.
Ingredients
Homemade Hot Dog Chili
- 1 pound ground beef
- 3 onions, finely diced
- 4 tablespoons mustard
- 3 teaspoons sugar
- 2 teaspoons chili powder
- 1 cup ketchup
- salt, to taste
- water, as needed
Hot Dogs
- 12 hot dogs
- 12 hot dog buns
- 1-⅔ cup cheddar cheese, shredded
- 1 large onion, chopped
Instructions
Hot Dog Chili
- Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
- Drain meat.
- Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
- If you need to thin the sauce you may use small amounts of water as the mixture cooks.
Hot Dogs
- Grill or boil hot dogs according to your preference until cooked through. Serve with chili, cheese, chopped onions, and other toppings as desired.
Nutrition per serving
Calories: 427 calCarbohydrates: 33 gProtein: 22 gFat: 23 gSodium: 1138 mgFiber: 2 gSugar: 11 gNet Carbohydrates: 31 g
Chili Cheese Hot Dogs Permalink
Sliced Strawberries with Kiwi
Strawberries and kiwi are an easy and refreshing snack or dessert.
Ingredients
- 1 pint strawberries
- 3 kiwi
Instructions
- Wash, stem, and chop strawberries
- Peel and chop kiwi
- Combine
Nutrition per serving
Calories: 53 calCarbohydrates: 13 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 3 gSugar: 8 g
Sliced Strawberries with Kiwi Permalink
🗓️ Day 2
- Chicken & Gnocchi Soup
- Italian Bread
- Green Salad
Chicken and Gnocchi Soup
This rich and creamy chicken and gnocchi soup is inspired by Olive Garden’s version. Served with a hearty bread for dipping, it’s a perfect cool weather meal.
Ingredients
- 4 tablespoons butter
- ½ cup celery, chopped
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 tablespoons flour
- 1-½ cups half and half
- 1-½ cups milk
- 28 ounces chicken broth
- 1 cup cooked chicken, diced or shredded
- 1 pound potato gnocchi
- 1 cup fresh spinach, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- salt and pepper to taste
- Freshly grated Parmesan cheese for garnish, optional
Instructions
- Start the soup base by melting the butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until translucent and tender.
- Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
- Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
- Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
- Cook gnocchi according to package instructions and drain.
- Add chicken, gnocchi, spinach, thyme, and parsley to soup base and stir gently. When soup is heated through, salt and pepper to taste and serve with Parmesan cheese on top.
Notes
Vegetarian adaptation: I enjoy a vegetarian version of this soup by substituting vegetable broth for the chicken broth and omitting the chicken.
Nutrition per serving
Calories: 387 calCarbohydrates: 40 gProtein: 14 gFat: 19 gSodium: 888 mgFiber: 3 gSugar: 5 g
Chicken and Gnocchi Soup Permalink
🗓️ Day 3
- Smothered Salisbury Steak with Mushrooms and Onions
- Mashed Potatoes
- Baby Corn Salad with Broccoli
Smothered Salisbury Steaks with Mushrooms and Onions
Serve these delicious smothered steaks with mashed potatoes for hearty comfort food or with egg noodles for lighter fare.
Ingredients
- 2 lbs. ground beef
- 1 cup bread crumbs
- 1-½ tsp. salt free seasoning, or to taste
- 8 oz mushrooms, sliced
- 1 large onion, sliced
- 2 pkgs brown gravy mix
- 2 cups water
Instructions
- Combine the ground beef, bread crumbs, and seasoning. Shape into 8 patties.
- In a skillet, brown the patties on both sides. Remove the meat from the skillet and place in a 9x13 inch baking dish.
- Add the mushrooms and onions to the skillet and sauté about 10 minutes or until soft and tender.
- Whisk the gravy mixes and water together and add to the skillet; cook until thickened, about 5 minutes.
- Pour the contents of the skillet over the top of the meat. Bake at 350° for 40-60 minutes or until meat is cooked through and tender.
Nutrition per serving
Calories: 373 calCarbohydrates: 12 gProtein: 22 gFat: 24 gSodium: 509 mgFiber: 1 gSugar: 2 g
Smothered Salisbury Steaks with Mushrooms and Onions Permalink
Homemade Mashed Potatoes
Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
Ingredients
- 5 lbs. potatoes, cleaned and peeled (see note below)
- 6 tablespoon butter, divided
- ¼ cup skim milk, or more as needed
- salt to taste
- pepper to taste
- paprika, for garnish
Instructions
- Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
- Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
- Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.
Notes
Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
If you need to speed up the cooking process, try chopping your potatoes before boiling.
Nutrition per serving
Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
Baby Corn Salad with Broccoli
Quick and easy, Baby Corn Salad with Broccoli is a change from the usual green salad without a lot of extra prep. Use bottled salad dressing to save work or substitute your favorite homemade version.
Ingredients
- 1 head romaine lettuce, torn into bite-sized pieces
- 2 cups fresh broccoli florets
- 15 oz. can cut baby corn, rinsed and drained
- 6 slices turkey bacon, cooked and crumbled
- ½ cup Italian dressing
Instructions
- Rinse and dry the produce.
- Combine the romaine, broccoli, and corn, in a salad bowl and toss with Italian dressing.
- Sprinkle crumbled bacon on top.
Nutrition per serving
Calories: 180 calCarbohydrates: 20 gProtein: 8 gFat: 9 gSodium: 525 mgFiber: 3 gSugar: 6 g
Baby Corn Salad with Broccoli Permalink
🗓️ Day 4
- Chicken & Sausage Jambalaya
- Roasted Okra & Onions with Horseradish Sauce
Chicken and Sausage Jambalaya
Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.
Ingredients
- 2 cups water
- 10 oz Rotel tomatoes and green chilies
- 15.5 oz black beans, drained and rinsed
- 1 cup cooked chicken, chopped
- 1 chopped and sautéed onion
- 8 oz box jambalaya rice mix
- 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
- 1 chopped and sautéed green bell pepper
Instructions
- Chop and sauté the onion and pepper.
- Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
- Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
- In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.
Notes
Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.
If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.
Nutrition per serving
Calories: 438 calCarbohydrates: 52 gProtein: 25 gFat: 13 gSodium: 1129 mgFiber: 8 gSugar: 4 g
Chicken and Sausage Jambalaya Permalink
Roasted Okra and Onions
Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and pairing it with homemade Horseradish Cream Sauce will have everyone wanting a second helping. Our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
Ingredients
- 2 pounds fresh okra
- 1 large yellow onion, sliced
- Salt and freshly ground pepper to taste
- 2 tablespoon vegetable oil
- ⅓ cup Horseradish Cream Sauce, optional
Instructions
- Preheat oven to 400ºF.
- Rinse the okra and let dry.
- Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
- Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
- Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
- Sprinkle with salt and freshly ground pepper to taste.
- Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
- Serve alone or with Horseradish Cream Sauce.
Nutrition per serving
Calories: 208 calCarbohydrates: 20 gProtein: 5 gFat: 14 gSodium: 648 mgFiber: 8 gSugar: 5 g
Roasted Okra and Onions Permalink
Horseradish Cream Sauce
Deliciously sharp, slightly sour, and pleasantly creamy, Horseradish Cream Sauce is perfect for serving with roasted okra or broccoli, grilled asparagus, or roast beef.
Ingredients
- ¾ cup heavy whipping cream
- 2 Tbsp. sour cream
- 2 tsp. grated horseradish (reduce amount if using fresh horseradish, starting with half and increasing to taste)
- ½ tsp. lemon juice
- 1 Tbsp. white cooking wine
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅛ tsp. ground ginger
- ¼ tsp. Worcestershire sauce
Instructions
- Combine all ingredients in a medium sauce pan over medium heat and whisk until well-mixed. When sauce is almost at a simmer, reduce heat to avoid boiling.
- Cook, stirring occasionally, until sauce is thickened to your preference. Serve hot as a sauce or cold as a condiment
Nutrition per serving
Calories: 77 calCarbohydrates: 1 gProtein: 1 gFat: 8 gSodium: 65 mgFiber: 1 gSugar: 1 g
Horseradish Cream Sauce Permalink
🗓️ Day 5
- Chili Cheese Burritos
- Slow Simmered Green Beans
- Tex Mex Confetti Rice
Chili Cheese Burritos
These easy burritos are great for a weeknight meal. If you have cooked ground beef and peppers and onions in the freezer, they can be ready in about 15 minutes; if not, it still takes less than 30 minutes to get this quick meal on the table.
Ingredients
- 2 lbs. ground beef
- 1 green pepper, diced
- 1 small onion, diced
- 5 cloves garlic, minced
- 1-2 packages chili seasoning or homemade equivalent, to your family’s preference
- 2 C cheddar cheese
- 8 burrito size tortillas
Instructions
- In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
- Add chili seasoning and mix well.
- Add filling to tortilla, garnish with cheese, and roll up to serve.
Nutrition per serving
Calories: 471 calCarbohydrates: 36 gProtein: 37 gFat: 20 gSodium: 666 mgFiber: 3 gSugar: 4 g
Chili Cheese Burritos Permalink
Tex-Mex Confetti Rice
Ingredients
- 1 cup water
- ½ cup uncooked rice
- 1 small tomato, chopped
- 15 oz. can black beans, drained and rinsed
- 15 oz. can whole kernel corn, drained
- 1 jalapeno, chopped (optional)
- ½ cup green onion, chopped
- ½ cup chopped fresh cilantro
- ¼ cup lime juice
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Bring water to a boil in a saucepan. Add rice; stir and cover. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Fluff rice with fork and add remaining ingredients. Cook over medium heat, stirring constantly until heated through.
Nutrition per serving
Calories: 199 calCarbohydrates: 41 gProtein: 8 gFat: 1 gSodium: 667 mgFiber: 7 gSugar: 4 g
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