Notes for this week
|Creamy Garlic Shrimp over Angel Hair Pasta||Sugar Snap Peas||Cucumber Salad|
|Beefy Bean Bake||Honey Nut Peaches|
|Macaroni and Cheese||Green Beans||Chopped Apples & Pecans with Poppy Seed Dressing|
|Beef Kabobs over Yellow Rice||Grilled Asparagus|
|Pesto Ravioli Bake||Green Salad|
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Day 1 Dinner Menu
Allow time for the cucumbers to marinate.
- Creamy Garlic Shrimp over Angel Hair Pasta
- Sugar Snap Peas
- Marinated Cucumbers
Creamy Garlic Shrimp with Angel Hair Pasta
- 1 Tbsp olive oil
- 1 lb. peeled and deveined shrimp, thawed
- ½ tsp dill weed
- 15 oz Garlic Alfredo Sauce
- ¼ cup chicken broth
- 8 oz. pkg. angel hair pasta
- Salt and pepper to taste
- Parmesan cheese for garnish
- Prepare pasta according to package instructions.
- While pasta is cooking, heat oil in large skillet over medium-high heat.
- Add shrimp and dill weed.
- Sauté, stirring occasionally, 3 minutes, or until shrimp turns pink.
- Add sauce and broth and continue cooking until sauce is heated through.
- Season, if desired, with salt and ground black pepper.
- Serve over cooked pasta and garnish, if desired, with grated Parmesan cheese.
Sautéed Sugar Snap Peas
- 8 oz sugar snap peas, raw
- 2 tsp butter
- 1 tsp sugar
- Melt butter in a small fry pan.
- Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
- Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.
Marinated Cucumber Salad
- 1 large cucumber, washed and thinly sliced
- 1/2 small onion, thinly sliced
- 1-1/2 Tbsp. sugar
- 1/4 cup apple cider vinegar
- 1-2 tsp salt
- Combine the sugar, vinegar, and salt and mix well.
- Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.
- If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
- If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
- White vinegar can be substituted for apple cider vinegar.
- Keeps well in the refrigerator for several days.
Day 2 Dinner Menu
If you have cooked ground beef and onions in the freezer, use these and skip the first step. If your freezer stock is depleted, this would be a good time to restock.
- Beefy Bean Bake
- Honey Nut Peaches
Beefy Bean Bake
- 1 1/2 lb. ground beef
- 1/2 small onion, chopped
- 15 oz. can black beans, rinsed and drained
- 16 oz. can diced tomatoes, zesty style
- 10 oz. can enchilada sauce
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 4 oz. cream cheese, softened
- 4 oz. can diced green chilies, drained
- 6 flour tortillas
- 6 oz. tortilla chips, crumbled
- 8 oz. Mexican blend cheese, shredded
- Preheat oven to 350°F.
- In a large skillet, cook ground beef and onions until beef is thoroughly cooked and onions are translucent.
- Add tomatoes, beans, enchilada sauce, and spices and heat through.
- On each flour tortilla, spread on 1/6 of cream cheese and 1/6 of green chilies; fold the flour tortilla in half. In a 9x13 baking dish, spread half of the meat mixture, then layer the folded tortillas over the meat mixture. Spread the remaining meat mixture over the tortillas. Bake, covered, for 20 minutes. Uncover and sprinkle crumbled tortilla chips over top of meat, followed by the cheese. Bake for an additional 5-10 minutes or until cheese melts.
Honey Nut Peaches
- 3 small peaches, pitted and sliced
- 3 Tbsp chopped pecans
- 3 tsp honey
- Preheat oven to a low broil. Place prepared peaches on broiler pan and drizzle with honey. Sprinkle nuts over peaches and place pan in preheated oven for 5 minutes. Serve warm.
Day 3 Dinner Menu
Since the Macaroni and Cheese is the main dish, double the recipe. There is no recipe for the apples & pecans, just mix the chopped apples and pecans in a proportion to your liking and toss with purchased poppy seed dressing.
- Macaroni and Cheese
- Green Beans
- Chopped Apples & Pecans with Poppy Seed Dressing
Macaroni and Cheese
- ½ lb. elbow macaroni
- 1 Tbsp butter
- 1 egg, beaten
- 1 tsp salt
- 1 tsp dry mustard powder
- 1 Tbsp hot/ warm water
- 3 cups grated cheddar cheese, divided
- 1 cup milk
- ½ cup seasoned croutons, crushed
- 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.
Day 4 Dinner Menu
Allow time for the beef to marinate. If you want to stock your freezer, you can double the amount of beef and use a full marinade recipe to freeze the extra beef in the marinade for later use.
- Beef Kabobs over Yellow Rice
- Grilled Asparagus
Beef Kabobs over Yellow Rice
- 1.5 lbs. beef sirloin or round, cut into 2” pieces
- 3 bell peppers, any color, cleaned and cut into quarters
- 8 oz. whole mushrooms, cleaned and stems removed
- 2 red onions, quartered & separated into two layer pieces
- 10 oz. package yellow rice, prepared according to pkg. directions
- 1/2 recipe soy garlic beef marinade
- Pour the prepared marinade over the beef in a sealable container and marinate for several hours in the refrigerator.
- Preheat grill to 350ºF.
- While grill is heating, alternate beef and vegetables on kabob skewers.
- Grill kabobs until beef is done to your preference.
- ½ cup soy sauce
- ¼ cup red wine vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tsp garlic powder
- 2 Tbsp olive oil
- Combine marinade ingredients and mix well.
- Marinate meat for several hours and cook as directed in recipe.
- 1 lb. fresh asparagus
- 2 Tbsp olive oil
- 1/4 cup balsamic vinegar, or to taste
- Wash asparagus and snap tough ends off.
- Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
- In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.
Day 5 Dinner Menu
- Pesto Ravioli Bake
- Green Salad
- 25 oz. fresh or frozen ravioli, flavor of your choice
- 1 cup ricotta cheese
- 1/2 cup prepared pesto sauce
- 2 cups mozzarella cheese, shredded (divided)
- 1/2 cup parmesan, shredded
- 24 oz. jar spaghetti sauce
- Cook ravioli according to package directions; drain.
- While ravioli is cooking, mix together ricotta, pesto, 1 1/2 cups mozzarella cheese, and 1/2 cup parmesan cheese in a large bowl until thoroughly blended.
- Add cooked ravioli and spaghetti sauce. Gently stir.
- Pour ravioli mixture into a lightly sprayed 9x13 casserole dish. Sprinkle with 1/2 cup mozzarella cheese and bake at 350°F for about 20 minutes until heated through and cheese has melted.
Create a Shopping List
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.