Week 42 Summary |
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Notes for this week |
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Day 1 |
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Barley Lentil Soup | Hard Rolls | Layered Pound Cake with Chocolate Cool Whip Frosting |
Day 2 |
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Crustless Vegetable Quiche | Apple Slices | Buttermilk Biscuits |
Day 3 |
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Crockpot Greek Chicken | Baked Rice | Balsamic Grilled Vegetables |
Day 4 |
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Freezer-Friendly Penne Pasta Bake | Green Salad | |
Day 5 |
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Asian-Inspired Chicken Pita Pockets | Asian Cole Slaw |
🗓️ Day 1
- Barley Lentil Soup
- Hard Rolls
- Layered Pound Cake with Chocolate Cool Whip Frosting
Barley Lentil Soup
This hearty legume soup with fresh vegetables is a comforting and delicious cool weather meal.
Ingredients
- 8 sun-dried tomatoes, rehydrated, drained, and chopped
- 3 tablespoon olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 carrots, sliced
- 4 celery stalks, sliced
- 1 red bell pepper, chopped
- 2 teaspoon dried basil
- 1 teaspoon oregano, dried and crumbled
- 70 oz. vegetable broth, plus more for thinning as desired
- 28 oz. can whole tomatoes
- 2 tablespoon tomato paste
- 1 cup pearl barley
- 1 cup dried lentils
- salt and pepper to taste
Instructions
- Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
- Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
- Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
- Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
- Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.
Nutrition per serving
Serving: 1 BowlCalories: 290 calCarbohydrates: 46 gProtein: 14 gFat: 7 gSodium: 1125 mgFiber: 14 gSugar: 7 g
Barley Lentil Soup Permalink
Layered Pound Cake with Chocolate Cool Whip Frosting
Chocolate hazelnut spread between layers of pound cake topped with light and fluffy chocolate Cool Whip frosting is a perfect holiday dessert.
Ingredients
- 1 prepared pound cake
- ½ cup chocolate hazelnut spread, like Nutella
- 2 tablespoon shaved chocolate, for garnish (optional)
- ½ cup raspberries, for garnish (optional)
Frosting
- 3.9 oz instant chocolate pudding mix
- 1 cup cold whole milk
- 8 oz. Cool Whip, thawed
- ¼ cup powdered sugar, or to taste
Instructions
Frosting
- In a small bowl, combine instant pudding and milk and mix with a hand mixer on low for about a minute.
- Gently fold in Cool Whip until well mixed. If mixture is not as sweet as preferred, gently mix in powdered sugar to taste. Set aside.
Cake
- Slice pound cake horizontally into 3 layers.
- Spread first layer with ¼ cup Nutella spread.
- Add the second layer and spread with remaining ¼ cup Nutella spread.
- Place final layer on top and frost entire cake with the chocolate Cool Whip frosting.
- Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.
Nutrition per serving
Calories: 384 calCarbohydrates: 61 gProtein: 5 gFat: 13 gSodium: 440 mgFiber: 2 gSugar: 47 g
Layered Pound Cake with Chocolate Cool Whip Frosting Permalink
🗓️ Day 2
- Crustless Vegetable Quiche
- Apple Slices
- 3 Ingredient Buttermilk Biscuits
Crustless Vegetable Quiche
We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
Ingredients
- 8 eggs, beaten
- 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
- 1 C. cheddar cheese, shredded
- Salt and pepper to taste
- 1 C. milk
Instructions
- Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
- Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.
Notes
For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.
Nutrition per serving
Calories: 283 calCarbohydrates: 6 gProtein: 20 gFat: 20 gSodium: 361 mgFiber: 1 gSugar: 3 g
Crustless Vegetable Quiche Permalink
Easy Buttermilk Biscuits
These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
Ingredients
- 4 cups self-rising flour
- ½ cup butter, softened
- 1-½ cups buttermilk
Instructions
- Combine flour and butter, cutting with a fork or using a mixer.
- Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
- When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
- Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).
Notes
If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
Freezing Buttermilk Biscuits
You can freeze the biscuits either cooked or uncooked.
To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container.
To cook frozen biscuits:
If cooking thawed biscuits, follow normal cooking instructions.
To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.
Nutrition per serving
Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
Easy Buttermilk Biscuits Permalink
🗓️ Day 3
- Crockpot Greek Chicken
- Baked Rice
- Balsamic Grilled Vegetables
Greek Chicken
This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
Ingredients
- 5 lbs whole roasting chicken, rinsed and patted dry
- 2 tablespoon olive oil
- 2 tablespoon fresh rosemary or 2 tsp dried
- 3 teaspoon garlic, minced
- 1 lemon
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Rinse chicken and pat dry.
- Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.
Crockpot Greek Chicken Instructions
- Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
- Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.
Air Fryer Greek Chicken Instructions
- Prepare the chicken as directed.
- [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
- Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
- Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
- Air fry chicken at 330 degrees for 30 minutes.
- Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.
Nutrition per serving
Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
Greek Chicken Permalink
Baked Rice
Richly flavored with French onion soup and beef consommé, this delicious rice bake is a family favorite. It makes an easy side dish for roasts, steak, and burgers.
Ingredients
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces canned beef consommé
- 10.5 ounces canned French onion soup
- 2 cups instant rice
- 4 tablespoons butter, melted
Instructions
- Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.
Nutrition per serving
Calories: 171 calCarbohydrates: 21 gProtein: 4 gFat: 7 gSodium: 646 mgFiber: 1 gSugar: 1 g
Baked Rice Permalink
Balsamic Grilled Vegetables
Grilled vegetables are almost universally loved and are easy to prepare with little clean-up.
Ingredients
- 2 red bell peppers, chopped into 1" pieces
- 2 zucchini, thickly sliced
- 1 onion, quartered and pulled apart
- 16 oz. package of whole mushrooms, cleaned
- ¾ cup Balsamic vinegar
- ¼ cup olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
- Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.
Nutrition per serving
Calories: 155 calCarbohydrates: 14 gProtein: 4 gFat: 10 gSodium: 19 mgFiber: 3 gSugar: 10 g
Balsamic Grilled Vegetables Permalink
🗓️ Day 4
- Freezer-Friendly Penne Pasta Bake
- Green Salad
Freezer-Friendly Penne Pasta Bake
Let go of the ordinary with the distinctive flavor of our delicious freezer-friendly Penne Pasta Bake! Traditional red sauce is replaced with a creamy combination of brown gravy, spaghetti sauce, and half & half and flavored with garlic, herbs, and cheese.
Ingredients
- 2 tablespoon olive oil
- 1 lb. ground beef, browned
- 3 cloves garlic, minced
- ¾ cup spaghetti sauce
- ¾ cup brown gravy
- ½ cup half and half
- ¼ cup Parmesan cheese, shredded
- 1 teaspoon oregano
- ½ teaspoon rosemary
- salt and pepper to taste
- 12 oz. penne pasta
- 1 cup mozzarella cheese, shredded
- non-stick cooking spray
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions.
- While pasta is cooking, sauté garlic in oil over low heat for 1-2 minutes in a large fry pan.
- Add all remaining ingredients except mozzarella cheese and pasta and simmer for 10 minutes.
- Add pasta and mix gently. Pour mixture into a prepared baking dish and sprinkle the top with mozzarella cheese.
- Bake at 350°F for 25 minutes.
Notes
This pasta dish freezes well so you may want to double the ingredients on your shopping list and make an extra pan for the freezer. Prepare your recipe for the freezer, but do not bake. Wrap with foil or freezer paper and label with "Penne Pasta Bake: Thaw and bake at 350°F for 25 minutes."
Nutrition per serving
Calories: 357 calCarbohydrates: 36 gProtein: 23 gFat: 13 gSodium: 428 mgFiber: 2 gSugar: 3 g
Freezer-Friendly Penne Pasta Bake Permalink
🗓️ Day 5
- Asian-Inspired Chicken Pita Pockets
- Asian Cole Slaw
Asian-Inspired Chicken Pita Pockets
These Asian-Inspired Chicken Pita Pockets are a fun, healthy way to use leftover chicken.
Ingredients
- 2 cups cooked boneless, skinless chicken breasts
- ½ cup water chestnuts, diced
- ½ cup green onion, sliced
- 2 tablespoon rice vinegar
- 2 tablespoon garlic, minced
- 2 tablespoon soy sauce
- 1 ½ teaspoon sesame oil
- 2 7 inch whole wheat pita pockets, cut in half crosswise
- 4 lettuce leaves
Instructions
- Combine cooked chopped chicken, water chestnuts, green onions, and garlic in a large bowl.
- In a separate small bowl, combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
- Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
Nutrition per serving
Calories: 181 calCarbohydrates: 22 gProtein: 10 gFat: 6 gSodium: 658 mgFiber: 4 gSugar: 2 g
Asian-Inspired Chicken Pita Pockets Permalink
Asian Cole Slaw
Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
Ingredients
- 1 bag broccoli slaw
- 1 bag coleslaw mix
- 3 green onions
- ⅓ C rice wine vinegar
- 1 Tbsp. soy sauce
- 1 teaspoon sugar
- 1 teaspoon oil
- 1 teaspoon sesame oil
- Chopped fresh cilantro to taste
- Peanuts, chopped, to taste
Instructions
- In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
- In a small bowl combine vinegar, soy sauce, sugar, and both oils.
- Toss salad with the dressing and garnish with peanuts.
Nutrition per serving
Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
Asian Cole Slaw Permalink
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