Week 4 |
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Notes for this week |
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Day 1 |
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Stuffed Manicotti with Crockpot Marinara Sauce | Italian Bread | |
Day 2 |
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Ground Beef Enchiladas | Mexi-corn | Tex-Mex Confetti Rice |
Day 3 |
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Meatball Subs | Macaroni & Cheese | |
Day 4 |
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Easy Mexican-Style Crockpot Chicken | Green Salad | |
Day 5 |
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Chili Cheese Dogs | Applesauce | Potato Chips |
🗓️ Day 1
- Stuffed Manicotti with Crockpot Marinara Sauce
- Italian Bread
Stuffed Manicotti
Our rich tomato-filled crockpot marinara sauce is the perfect topping to homemade manicotti. Try using lasagna sheets instead of manicotti— I find it easier to roll the lasagna sheets than to fill the manicotti.
Ingredients
- 16 oz. box jumbo pasta shells or manicotti
- 2-½ cups homemade marinara sauce
- 3 cups Ricotta cheese
- ½ cup Parmesan cheese
- 1 egg
- 2 tablespoon parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups Mozzarella cheese, shredded
- non-stick cooking spray
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions.
- While pasta is cooking, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together in a medium sized bowl until thoroughly blended.
- Stuff shells or manicotti with cheese mixture.
- Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese.
- Bake for 20-30 minutes or until bubbly.
Notes
If you find the manicotti shells difficult to work with, you can purchase frozen manicotti or shells filled with cheese instead, or use our filling but roll it in lasagna noodles that have been cooked or soaked long enough to be pliable. I especially like working with the Barilla no boil flat lasagna sheets that have been soaked. When using this method, I add about ½ cup extra water to the marinara sauce.
Nutrition per serving
Calories: 646 calCarbohydrates: 39 gProtein: 41 gFat: 37 gSodium: 1670 mgFiber: 4 gSugar: 8 g
Stuffed Manicotti Permalink
Crockpot Marinara Sauce
Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
Ingredients
- 25 oz jar spaghetti sauce
- 14 oz can diced tomatoes
- 14 oz can stewed tomatoes
- 6 oz can tomato paste
- 1 onion, finely diced
- 3 cloves minced garlic
- 1 tsp. dried thyme
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
Instructions
- Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
- Serve over hot pasta.
Notes
This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.
Nutrition per serving
Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
Crockpot Marinara Sauce Permalink
🗓️ Day 2
- Ground Beef Enchiladas
- Mexi-corn
- Tex Mex Confetti Rice
Ground Beef Enchiladas
Homemade sauce and hearty corn tortillas are the stars of these ground beef enchiladas. These are a great dish for the freezer, too!
Ingredients
Sauce:
- 1 ½ cups water
- 8 ounces can tomato sauce
- 3 teaspoons chili powder
- 1 teaspoon salt
- 2 cloves garlic, minced
Enchiladas:
- 2 pounds ground beef
- 1 onion, chopped
- 1 teaspoon oregano
- Garlic salt to taste
- 10 soft white corn tortillas
- 2 cups shredded cheddar cheese
- 4 ounces can sliced black olives
Instructions
- Combine all sauce ingredients and simmer while preparing the rest of the enchiladas as directed below.
- Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done.
- Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish.
- Repeat until all tortillas are used or dish is full.
- Pour sauce on top and cover with cheese and olives.
- Bake at 350°F for 20-25 minutes or until heated through.
Notes
Look for corn tortillas labeled as "super soft" to avoid issues with the tortillas breaking when you assemble the enchiladas. If your tortillas are breaking when you roll them, you can either dip them into the enchilada sauce before filling, or you can steam them in the microwave for 10-15 seconds covered with a damp paper towel.
To freeze enchiladas, place filled enchiladas in a freezer- and oven-safe pan and cover with foil. Package sauce, cheese, and olives separately and assemble before cooking. Label with “Ground Beef Enchiladas: Thaw completely, pour sauce over enchiladas, and top with cheese and olives. Bake at 350°F for 20-25 minutes or until heated through.”
Nutrition per serving
Calories: 404 calCarbohydrates: 16 gProtein: 34 gFat: 23 gSodium: 879 mgFiber: 3 gSugar: 2 g
Ground Beef Enchiladas 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
🗓️ Day 3
- Meatball Subs
- Macaroni & Cheese
Homemade Italian Meatball Subs
Homemade Italian meatball subs taste every bit as good as those from expensive sub shops, and they are easy to make.
Ingredients
- Oil, as needed
- 1 bell pepper, cut into strips
- 1 onion, cut into wedges
- 1-¼ pounds cooked frozen meatballs, thawed
- 6 hoagie rolls, split and toasted
- 4 ounces Mozzarella cheese, shredded
Homemade Pizza Sauce Ingredients
- 6 ounces can tomato paste
- 16 ounces canned tomato sauce
- 1 clove garlic, minced
- Italian seasoning to taste
Instructions
- Combine pizza sauce ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes.
- Meanwhile, sauté peppers and onions in a large nonstick skillet in oil, stirring frequently, until tender (about 3 to 4 minutes). Reduce heat to medium-low.
- Add cooked meatballs and pizza sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes.
- Divide among rolls and sprinkle with cheese.
Notes
If needed, you can substitute a jar of prepared pizza sauce (or our Crockpot Marinara Sauce) and purchased frozen meatballs.
Nutrition per serving
Calories: 357 calCarbohydrates: 45 gProtein: 15 gFat: 13 gSodium: 1043 mgFiber: 4 gSugar: 13 g
Homemade Italian Meatball Subs Permalink
Macaroni and Cheese
Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
Ingredients
- ½ lb. elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- 1 tablespoon hot/ warm water
- 3 cups shredded cheddar cheese, divided
- 1 cup milk
- ½ cup seasoned croutons, crushed
Instructions
- Preheat oven to 350°.
- Cook macaroni according to package directions; drain thoroughly and return to pan.
- Stir in butter and egg; mix mustard and salt with water and add to macaroni.
- Add cheese, reserving ½ cup to sprinkle on the top.
- Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
- Bake for about 45 minutes or until set and the top is brown.
Nutrition per serving
Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
Macaroni and Cheese Permalink
🗓️ Day 4
- Easy Mexican-Style Crockpot Chicken
- Green Salad
Easy Mexican-Style Slow Cooker Chicken
This deliciously easy crockpot meal can be served over rice or in tortillas. With classic Mexican ingredients mixed with cream cheese for a creamy texture, Easy Mexican-Style Crockpot Chicken is perfect for a flavorful weeknight meal with no fuss.
Ingredients
- 2.5 lbs. boneless chicken
- 8 ounces light cream cheese
- 15 ounces can black beans, drained and rinsed
- 15 ounces can corn, drained
- 1 can diced tomatoes and green chilies, undrained
- Seasonings as desired, cilantro, garlic salt, adobo, etc.
- 5 cups rice
Instructions
- Place chicken in slow cooker. Add cream cheese, black beans, corn, and Rotel.
- Cook on low for 6 to 8 hours, depending on how hot your slow cooker cooks. Every couple of hours, stir gently.
- When the chicken is thoroughly cooked, season to taste with desired herbs and spices.
- The longer you cook it, the more tender the chicken is, so if you would like to shred the chicken, keep cooking until the chicken shreds easily with a fork. If you prefer large pieces of chicken, cook for less time and serve before chicken begins falling apart.
- Serve over rice.
Notes
Vegetarian option: Omit the chicken and use 3-4 cans of beans in place of the meat.
Nutrition per serving
Calories: 589 calCarbohydrates: 90 gProtein: 36 gFat: 8 gSodium: 479 mgFiber: 5 gSugar: 2 g
Easy Mexican-Style Slow Cooker Chicken Permalink
🗓️ Day 5
- Chili Cheese Dogs
- Applesauce
- Potato Chips
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
Hot Dog Chili
This homemade hot dog chili recipe makes the perfect topping for chili cheese dogs.
Ingredients
- 1 pound ground beef
- 3 onions, diced/chopped
- 4 tablespoons mustard, yellow
- 3 teaspoons sugar
- 2 teaspoons chili powder
- 1 cup ketchup
- salt to taste
- water, as needed
Instructions
- 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.
Notes
Adding about ¼ cup water to the ground beef while you brown it will help to break it into small pieces.
This recipe freezes well.
Nutrition per serving
Calories: 130 calCarbohydrates: 9 gProtein: 10 gFat: 6 gSodium: 277 mgFiber: 1 gSugar: 7 g
Hot Dog Chili Permalink
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