Week 43 |
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Notes for this week |
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Day 1 |
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| 30 Minute Hash Brown Soup | Spinach Salad | |
Day 2 |
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| Grilled Chicken with Garlic Soy Marinade | Seasoned Green Beans | Squash Casserole |
Day 3 |
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| Creamy Poppy Seed Chicken | Steamed Broccoli | |
Day 4 |
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| Mexican Style Pot Roast | Mexican Style Rice | Mixed Vegetables |
Day 5 |
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| Easy Orecchiette Florentine | Caesar Salad | Green Peas with Butter |
🗓️ Day 1
- 30 Minute Hash Brown Soup
- Spinach Salad
Hash Brown Potato Soup {30 Minute Recipe}
Hearty and full of potatoes and cheese, this potato soup with frozen hash browns made on the stove is a super quick recipe without a lot of fuss or mess.
Equipment
Ingredients
- 1 onion, chopped
- 1 tablespoon oil
- 3 14.5 oz. cans chicken broth
- 32 ounces bag frozen hash browns, diced, not shredded
- 10.5 ounces condensed cream of celery soup
- 10.5 ounces condensed cream of chicken soup
- 12 ounces evaporated milk
- 16 ounces shredded cheddar cheese, divided
- green onions, chopped (for garnish)
- salt & pepper, to taste
Instructions
- Sauté onion in oil in soup pot.
- Add broth and bring to boil.
- Add hash browns and bring to boil.
- Add soups and evaporated milk, bring to a simmer.
- Using an immersion blender, blend the soup until it is thickened with a few potato chunks remaining (about 2-3 minutes). Remove blender.
- Add 3-½ cups cheddar cheese.
- Heat, stirring frequently, until cheese melts.
- Season with salt & pepper to taste.
- Serve garnished with remaining shredded cheddar and green onions.
Video
Notes
- If you have sautéed onions in the freezer, use the equivalent of 1 onion. If not, consider sautéing a whole bag of onions either while preparing this dish or later when you have more time and freezing them in 1 cup portions. Next time a recipe calls for a sautéed onion, you have it already prepared!
- For a vegetarian version of this soup, use vegetable stock in place of chicken broth, and use two cans of cream of celery soup and omit the cream of chicken soup.
Nutrition per serving
Calories: 461 calCarbohydrates: 32 gProtein: 21 gFat: 28 gSodium: 1168 mgFiber: 2 gSugar: 6 gNet Carbohydrates: 30 g
Hash Brown Potato Soup {30 Minute Recipe} Permalink
🗓️ Day 2
- Grilled Chicken with Garlic Soy Marinade (plan ahead to marinate; save leftovers for Days 3 & 5)
- Seasoned Green Beans
- Squash Casserole
Grilled Chicken with Garlic Soy Marinade
This tender chicken is as delicious as it is easy to prepare. It is similar to our favorite grilled chicken and is a terrific recipe for cooking in bulk for the freezer. The extra flavor from marinating and grilling will enhance any casseroles, skillet meals, or soups that you add the chicken to.
Ingredients
- ⅓ cup vegetable oil
- 3 tablespoon lemon juice
- 1 ½ tablespoon soy sauce
- 2 cloves garlic, finely minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 lbs. boneless skinless chicken breasts
Instructions
- Combine all ingredients except chicken in a large mixing bowl and whisk until the marinade is thoroughly combined.
- Add chicken to the bowl and stir until all chicken is coated in marinade; cover tightly with plastic wrap and refrigerate overnight.
- Preheat grill to medium heat. Grill the chicken for 6-7 minutes per side, depending on thickness, until the chicken is cooked through (temperature of the thickest part of the chicken should register 165ºF).
- Remove from grill onto a platter and tent with foil. Let the chicken rest about five minutes before serving.
Notes
You can also bake the chicken at 350ºF for about 45 minutes or until temperature reaches 165ºF.
This is a good recipe for bulk cooking chicken for the freezer, so if your supply is low, plan to double or triple this recipe to restock.
This is a good recipe for bulk cooking chicken for the freezer, so if your supply is low, plan to double or triple this recipe to restock.
Nutrition per serving
Calories: 283 calCarbohydrates: 1 gProtein: 33 gFat: 16 gSodium: 524 mgSugar: 1 g
Grilled Chicken with Garlic Soy Marinade Permalink
Seasoned Green Beans
This quick recipe will bring extra flavor to fresh or frozen green beans.
Ingredients
- 1 lb. fresh or frozen green beans
- 2 tsp. butter
- ¼ package Good Seasons Italian dressing mix, or more to taste
Instructions
- If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
- Lightly steam green beans, then drain excess liquid.
- Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.
Nutrition per serving
Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
Seasoned Green Beans Permalink
Squash Casserole
Squash casserole, filled with carrots, onion, and yellow squash mixed with sour cream and cream of chicken soup and topped with butter stuffing mix, is a southern classic. It pairs well with a simple meat main dish like grilled chicken and is always a hit at potlucks.
Ingredients
- 3 pounds yellow summer squash
- 2 carrots, peeled
- 1 onion
- 1 teaspoon salt
- 1 cup condensed cream of chicken soup
- 1 cup sour cream
- 4 ounces diced pimientos, drained
- ½ cup butter
- 18 ounces Pepperidge Farm stuffing mix
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F.
- Slice squash, carrots, and onion and place in a large sauce pan, sprinkle with salt, and cover with water. Boil until tender. Drain and mix together until well blended; set aside.
- In a small bowl, mix together soup, sour cream, and pimiento. Add to vegetables and mix well. In a skillet, melt the butter and stir in the stuffing mix.
- Spray a 9x12 pan with cooking spray. Spread bottom with ½ of the stuffing mixture. Spread the vegetable mixture on the stuffing, then cover with the remaining stuffing mixture.
- Bake for 45 minutes or until heated through and stuffing is slightly browned.
Nutrition per serving
Calories: 379 calCarbohydrates: 49 gProtein: 9 gFat: 17 gSodium: 1198 mgFiber: 4 gSugar: 9 g
🗓️ Day 3
- Creamy Poppy Seed Chicken (use leftover chicken from Day 2)
- Steamed Broccoli
Poppy Seed Chicken Casserole
This beloved southern favorite is creamy and delicious, and when you have cooked chicken on hand (which you will if you are following the Secrets of a Busy Cook!) it’s easy to make.
Ingredients
Filling
- 2 cups cooked chicken, from freezer or 1 lb. chicken breasts, chopped and sautéed
- 20 oz condensed cream of chicken soup
- ½ cup light sour cream
- 1 sleeve round buttery crackers, crushed
- 1 Tbsp. poppy seeds
Topping
- 1 sleeve round buttery crackers, crushed
- 2 Tbsp. butter, melted
- poppy seeds for garnish
Instructions
- Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seeds in a large bowl. Mix well and transfer to a greased casserole dish.
- Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seeds.
- Bake at 325°F for 25 minutes.
Nutrition per serving
Calories: 350 calCarbohydrates: 29 gProtein: 14 gFat: 20 gSodium: 870 mgFiber: 1 gSugar: 3 g
Poppy Seed Chicken Casserole Permalink
🗓️ Day 4
- Mexican Style Pot Roast
- Mexican Style Rice
- Mixed Vegetables
Mexican Style Pot Roast
Put a flavorful twist on traditional pot roast with this delicious Mexican style slow cooker recipe.
Ingredients
- 4 lbs. chuck roast
- 2 beef bouillon cubes
- 10 oz. can diced tomatoes and green chilies
- 1 tomato can water (10 oz.)
- 4 oz. can diced green chilies
- 2 Tbsp. taco seasoning mix, or 1 envelope purchased taco seasoning
Instructions
- Place all ingredients into a crockpot and cook on low for 8 hours or until tender.
Nutrition per serving
Calories: 282 calCarbohydrates: 2 gProtein: 29 gFat: 17 gSodium: 562 mgFiber: 1 gSugar: 1 g
Mexican Style Pot Roast Permalink
Mexican Style Rice
If you like the rice you get in Mexican restaurants, you’ll love this easy homemade version. Serve it with enchiladas, tacos, burritos, fajitas, and more.
Ingredients
- 1 Tbsp. oil
- 1 ½ C. long grain white rice
- 2 cloves garlic, minced
- 1 very small onion, diced
- 1 ½ teaspoon cumin
- 2 Tbsp. chicken bouillon
- 4 oz. tomato sauce
- 3 ½ C. water
- ⅔ C. frozen mixed vegetables
Instructions
- In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin, bouillon and tomato sauce. Stir to mix.
- Add water then frozen vegetables. Bring to a boil then turn heat to low and simmer until all the liquid is absorbed about 20 to 25 minutes
Nutrition per serving
Calories: 219 calCarbohydrates: 43 gProtein: 5 gFat: 3 gSodium: 140 mgFiber: 2 gSugar: 2 g
🗓️ Day 5
- Easy Orecchiette Florentine (use leftover chicken from Day 2)
- Caesar Salad
- Green Peas with Butter
Easy Orecchiette Florentine
Hearty orecchiette pasta combines with chicken, roasted red peppers, spinach, and Alfredo sauce for a satisfying Italian-style meal.
Ingredients
- 1 tablespoon butter
- 1 onion, sliced
- 6 slices turkey bacon, cooked & chopped
- 12 oz jar roasted red bell peppers, sliced
- 1 lb bag orecchiette pasta
- 1-½ cups cooked chicken
- 1 bag baby spinach
- 15 oz jar Alfredo sauce
- Freshly grated Parmesan cheese for garnish, optional
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, melt butter in a large fry pan. Sauté onion and chopped turkey bacon in butter until onion is translucent and tender.
- Add roasted bell peppers, cooked chicken, and entire bag of spinach and cook over medium heat until spinach is wilted.
- By now your pasta should be done. Drain and rinse, then add pasta to pan with vegetables and chicken.
- Pour the Alfredo sauce over all and stir until coated.
- Heat through, garnish with Parmesan cheese, and serve immediately.
Notes
If you don't have orecchiette pasta, you can use shell pasta, but orecchiette is worth searching out. I find that Lidl and Aldi often carry it, and even Walmart sometimes stocks it in the Sam's Choice brand.
Nutrition per serving
Calories: 561 calCarbohydrates: 64 gProtein: 27 gFat: 21 gSodium: 1643 mgFiber: 4 gSugar: 4 g
Easy Orecchiette Florentine Permalink
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