Week 38 Summary |
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Notes for this week |
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Day 1 |
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Zucchini Linguini | Garlic Bread | Green Salad |
Day 2 |
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Beef Tostadas with Homemade Guacamole | Cottage Cheese with Pineapple Tidbits | |
Day 3 |
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Baked Swiss Chicken | Carrot Raisin Salad | Green Peas with Butter |
Day 4 |
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Tuna Pasta Salad | Fruit Cocktail | Pickle Spears |
Day 5 |
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Savory Swiss Steak | Mashed Potatoes | Green Salad |
🗓️ Day 1
- Zucchini Linguini
- Garlic Bread
- Green Salad
Zucchini Linguini
Zucchini Linguini is a quick and easy stovetop meal that the whole family will love. You’ll love how quickly it comes together, and you can even use the same pot for cooking the linguini and preparing the rest of the dish.
Ingredients
- 2 tablespoon olive oil
- ½ red onion, sliced
- salt and pepper to taste
- 1 large zucchini, halved and sliced
- 14.5 oz. can diced tomatoes, basil, garlic & oregano; slightly drained
- 2 teaspoon garlic cloves, minced
- 1 teaspoon Italian seasoning
- 8 oz. linguini, cooked according to pkg. directions
Instructions
- Toss cooked, drained pasta with 1 tablespoon oil and set aside.
- In a large skillet, sauté onions in heated oil. Season with salt and pepper.
- Stir in prepared zucchini. Cook until zucchini begins to soften; add tomatoes, garlic, and Italian seasoning and heat through.
- Toss in cooked linguini. Serve warm or cold.
Nutrition per serving
Calories: 307 calCarbohydrates: 50 gProtein: 9 gFat: 8 gSodium: 155 mgFiber: 4 gSugar: 6 g
Zucchini Linguini Permalink
🗓️ Day 2
- Beef Tostadas with Homemade Guacamole
- Cottage Cheese with Pineapple Tidbits
Beef Tostadas with Homemade Guacamole
Fresh guacamole and chipotle sour cream are the perfect tostada toppers for warm, taco-seasoned beef with red bell pepper.
Ingredients
Chipotle Sour Cream
- ½ cup sour cream
- 2 tablespoon chipotle sauce
Tostadas
- 1 lb. taco seasoned ground beef, cooked
- 1 red bell pepper, chopped
- 1 Tbsp. oil
- ½ cup chili sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 tostada shells
- ½ recipe homemade guacamole
- 3 cups lettuce, shredded
- 1 ½ cups Mexican cheese, shredded
Instructions
Chipotle Sour Cream
- In a small bowl, combine sour cream and chipotle sauce until thoroughly blended. Refrigerate until ready to use.
Tostadas
- Sauté the red pepper over medium heat in oil until red pepper is tender; add cooked, taco-seasoned ground beef.
- Stir in chili sauce, salt, and pepper.
- When heated through, remove from heat and set aside.
- On each tostada shell, layer lettuce, taco meat mixture, guacamole, cheese, and chipotle sour cream.
Notes
Choosing avocados: For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. I usually buy the Hass variety, which turns darker as they ripen (other varieties may not darken with ripeness). The color of this variety in addition to the feel when you give them a gentle squeeze will help you determine the level of ripeness. If you end up with unripe fruit that you need to use, you can hasten ripening by putting them in a paper bag and rolling down the top. Leave them in the bag at room temperature until they ripen, checking them each day with a gentle squeeze.
Nutrition per serving
Calories: 581 calCarbohydrates: 27 gProtein: 24 gFat: 43 gSodium: 1038 mgFiber: 8 gSugar: 6 g
Beef Tostadas with Homemade Guacamole Permalink
🗓️ Day 3
- Swiss Chicken
- Carrot Raisin Salad
- Green Peas with Butter
Baked Swiss Chicken
Baked Swiss Chicken is a family favorite that is easy to make with ingredients you can keep on hand.
Ingredients
- 2 lbs. boneless chicken breasts
- 6 slices Swiss cheese
- 10.5 oz. condensed cream of chicken soup
- ¼ cup white cooking wine
- 1 cup stuffing mix
- ¼ cup melted butter
Instructions
- Place chicken breasts in a baking dish. Cover each breast with a cheese slice.
- Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle ¼ cup butter over stuffing.
- Bake 40-45 minutes at 350°F.
Nutrition per serving
Calories: 509 calCarbohydrates: 27 gProtein: 44 gFat: 23 gSodium: 1044 mgFiber: 1 gSugar: 3 g
Baked Swiss Chicken Permalink
Carrot Raisin Salad
Carrot Raisin Salad is an easy and refreshing summer side dish.
Ingredients
- 3 C carrots, shredded
- ½ C raisins
- ½ C mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- Salt to taste
Instructions
- Soak carrots in warm water to cover for about 5 minutes to plump.
- While carrots are soaking, mix together remaining ingredients in a bowl.
- Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.
Notes
Plan ahead to give the salad time to chill.
Nutrition per serving
Calories: 197 calCarbohydrates: 18 gProtein: 1 gFat: 14 gSodium: 554 mgFiber: 3 gSugar: 5 g
Carrot Raisin Salad Permalink
🗓️ Day 4
- Tuna Pasta Salad
- Fruit Cocktail
- Pickle Spears
Tuna Pasta Salad
Chilled Tuna Pasta Salad makes a refreshing lunch or an easy dinner. Pair it with sliced fresh tomatoes with a dab of mayonnaise for a perfect summer meal.
Ingredients
- 16 oz. elbow macaroni
- 12 oz. water-packed tuna, drained
- 2 cups sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen peas – thawed
- lemon pepper seasoning, to taste
Instructions
- Cook noodles according to package directions.
- Drain and add remaining ingredients.
- Stir well and chill for 2 hours before serving.
Nutrition per serving
Calories: 573 calCarbohydrates: 62 gProtein: 28 gFat: 23 gSodium: 324 mgFiber: 4 gSugar: 6 g
Tuna Pasta Salad Permalink
🗓️ Day 5
- Savory Swiss Steak
- Mashed Potatoes
- Green Salad
Savory Swiss Steak
Easy slow cooker Swiss steak recipe that can be prepped in the morning and is ready to eat when you get home.
Ingredients
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- ¼ cup flour
- 2 teaspoon dry mustard
- Salt and pepper to taste
- 2 tablespoon butter, divided
- 2 tablespoon oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 tablespoon Worcestershire sauce
- 2 teaspoon brown sugar
Instructions
Crockpot Instructions
- Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
- Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
- In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
- Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.
Instant Pot Instructions
- (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
- Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
- Remove the steak from the pot and set aside.
- Sauté onion, carrots, and celery until almost tender.
- Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
- Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
- Add cover and seal. Cook on Stew mode for 30 minutes.
- Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)
Notes
Nutrition data does not include buttered potatoes.
This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.
Nutrition per serving
Calories: 292 calCarbohydrates: 13 gProtein: 27 gFat: 14 gSodium: 265 mgFiber: 2 gSugar: 5 g
Savory Swiss Steak 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
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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. To print the notes for each day, after clicking the Shopping List button, click Print Collection.
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