Week 40 Summary |
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Notes for this week |
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Day 1 |
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| Easy Skillet Ramen | Broccoli Salad | |
Day 2 |
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| Santa Fe Chicken | Stovetop Creamed Corn | |
Day 3 |
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| Pinto Beans | Cornbread | Green Salad |
Day 4 |
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| Tortellini Zucchini Soup | Italian Bread | |
Day 5 |
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| Slow Cooker Sweet and Sour Chicken over Rice | Egg Drop Soup | |
🗓️ Day 1
- Easy Skillet Ramen
- Broccoli Salad
Easy Skillet Ramen
Tomatoes, corn, peas, and ground beef perk up ramen noodles in this easy one-pan dish.
Ingredients
- 1 lb ground beef
- 6 oz Ramen, any flavor
- 15 oz can diced tomatoes, undrained
- 15 oz can corn, undrained
- 1 cup frozen peas
Instructions
- Brown ground beef.
- Add tomatoes, ramen seasoning packet, corn, and peas. Break up the noodles and add. Add water if needed to cover the noodles.
- Bring to a boil then cover and reduce heat to low. Simmer 10 minutes or until noodles are fully cooked.
Nutrition per serving
Calories: 467 calCarbohydrates: 50 gProtein: 34 gFat: 14 gSodium: 1268 mgFiber: 4 gSugar: 5 g
Easy Skillet Ramen Permalink
Broccoli Salad
Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
Ingredients
- 3 cups fresh broccoli florets
- ¾ cup cheddar cheese, shredded
- 2 Tbsp. onion, chopped
- ¾ cup mayonnaise
- ⅓ cup sugar
- 1 ½ Tbsp. red wine vinegar
- 6 strips turkey bacon, cooked and crumbled
Instructions
- In a large bowl, combine the first 3 ingredients and set aside.
- In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
- Add bacon crumbles just before serving.
Nutrition per serving
Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
Broccoli Salad Permalink
🗓️ Day 2
- Santa Fe Chicken
- Stovetop Creamed Corn
Santa Fe Chicken
Salsa and Mexican cheese blend give breaded chicken a flavor boost in this tasty baked chicken dish.
Ingredients
- 1-½ lbs. boneless skinless chicken breasts
- ½ cup mayonnaise
- ½ cup saltine crackers, finely crushed
- 2 tablespoon butter, melted
- 1 cup salsa
- 1 cup Mexican blend cheese, shredded
- Non-stick cooking spray
Instructions
- Heat oven to 425º. Coat chicken with mayonnaise, then dredge in cracker crumbs, turning to evenly coat both sides of each chicken breast.
- Place prepared chicken in a 9x13” baking dish that has been lightly sprayed with cooking spray. Drizzle each piece of chicken with butter.
- Bake 20 minutes or until chicken is cooked through (when internal temperature reaches 165ºF).
- Top with salsa and cheese; bake 5 minutes longer or until cheese is melted.
Notes
You can convert this recipe to a three ingredient dish that is ready in under 30 minutes by substituting frozen breaded chicken strips and topping with the salsa and cheese in the last few minutes of cooking.
Nutrition per serving
Calories: 394 calCarbohydrates: 8 gProtein: 30 gFat: 27 gSodium: 779 mgFiber: 1 gSugar: 2 g
Santa Fe Chicken Permalink
Stovetop Creamed Corn
Creamed Corn is a delicious blend of corn kernels and milk, simmered on the stovetop to make a creamy, slightly sweet, classic corn side dish.
Ingredients
- 2 tablespoons Salted Butter
- ¼ cup Yellow Onion, diced
- ½ cup Milk
- 1 tablespoon Flour
- 5 cups Corn Kernels, frozen, canned, or fresh
- ¼ teaspoon Salt
- ⅛ teaspoon Ground black pepper
- ½ cup heavy whipping cream
Notes
Get the instructions and full recipe at Home. Made. Interest.
🗓️ Day 3
- Pinto Beans over Cornbread
- Green Salad
Pinto Beans Over Cornbread
Pinto beans over cornbread is a frugal, filling, and flavorful meal.
Ingredients
- 1 pound dry pinto beans, prepared
- Salt to taste
- 1 recipe cornbread, prepared
- ½ onion, chopped
- ¼ cup cilantro, chopped
- 1 cup cheddar cheese, shredded
Instructions
- Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
- Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.
Nutrition per serving
Calories: 403 calCarbohydrates: 62 gProtein: 17 gFat: 10 gSodium: 901 mgFiber: 9 gSugar: 11 g
Pinto Beans Over Cornbread Permalink
Golden Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 to 4 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg, beaten
- ¼ cup vegetable oil
Notes
Complete recipe with instructions can be found at the Quaker website.
🗓️ Day 4
- Tortellini Zucchini Soup
- Italian Bread
Tortellini Zucchini Soup
Tortellini Zucchini Soup is an easy 20 minute soup that is good to the last drop—so good that you might need to double the recipe! It freezes well, so it’s a good dish to stock your freezer.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 zucchini, diced
- 6 cups chicken or vegetable stock
- 1 teaspoon dried basil
- 1 medium bay leaf
- 28 ounce can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 19 ounce bag frozen tortellini, cheese or meat
- 1 tablespoon dried parsley
Instructions
If preparing to serve:
- In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
- Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
- Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.
If preparing to freeze:
- Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
- Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."
Notes
Vegetarian: Using vegetable stock, this soup is vegetarian so no adaptations are needed.
Gluten-free: If you would like to make a gluten-free version, you could substitute gluten-free pasta like Udi's gluten-free ravioli. Be sure to adjust the cooking time if you use pasta other than tortellini.
If you'd like, add fresh spinach for extra nutrients.
Nutrition facts are using cheese tortellini.
Nutrition per serving
Calories: 470 calCarbohydrates: 63 gProtein: 22 gFat: 15 gSodium: 1302 mgFiber: 8 gSugar: 15 g
Tortellini Zucchini Soup Permalink
🗓️ Day 5
- Slow Cooker Sweet and Sour Chicken over Rice
- Egg Drop Soup
Slow Cooker Sweet and Sour Chicken
This slow cooker Asian style chicken recipe rewards a little prep time in the morning with big returns at dinner time.
Ingredients
- 1 cup carrot, chopped
- 1 cup green pepper, chopped
- 1 cup onion, quartered
- 2 tablespoon tapioca, quick cooking
- 1-½ lbs boneless skinless chicken breasts, cut into bite sized pieces
- 8 oz can pineapple chunks
- ⅓ cup brown sugar, packed
- ⅓ cup red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- ½ teaspoon garlic powder
- 2 tablespoon fresh ginger, minced
- 1 teaspoon cilantro, dried
- 3 cups rice, cooked and kept warm
Instructions
- Place vegetables in the bottom of a slow cooker.
- Sprinkle tapioca over the vegetables. Place chicken on top of the vegetables.
- Combine all other ingredients except rice in a small bowl. Pour over chicken.
- Cover slow cooker and cook on low for 8-10 hours. Serve over rice.
Nutrition per serving
Calories: 496 calCarbohydrates: 102 gProtein: 16 gFat: 2 gSodium: 241 mgFiber: 3 gSugar: 20 g
Slow Cooker Sweet and Sour Chicken Permalink
Egg Drop Soup
I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.
Ingredients
- 3 C. chicken broth
- 1 green onion with top, chopped
- 1 teaspoon salt
- dash of pepper
- 2 eggs, slightly beaten
Instructions
- Bring broth to a boil in a medium saucepan. Add salt and pepper.
- In a small bowl, beat eggs and add onions to beaten eggs.
- Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.
Nutrition per serving
Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683 mgFiber: 1 gSugar: 1 g
Egg Drop Soup Permalink
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