Week 45 Summary |
||
---|---|---|
Notes for this week |
||
|
||
Day 1 |
||
Crockpot Roast Beef & Gravy | Apples, Bananas, Strawberries | Pumpkin Mousse |
Day 2 |
||
Cheese & Onion Enchiladas | Steamed Broccoli | |
Day 3 |
||
Barbecue Beef Sandwiches | Baked Parmesan Zucchini Rounds | |
Day 4 |
||
Tuna Casserole | Cucumber Salad | |
Day 5 |
||
Chicken and Spinach Pasta Bake | Tropical Fruit Salad |
🗓️ Day 1
- Crockpot Roast Beef & Gravy
- Apples, Bananas, Strawberries
- Pumpkin Mousse
Easy Crockpot Roast Beef & Gravy
The easiest roast beef also happens to be the tastiest! Just season, place in the crockpot, and cook on low all day. This simple roast yields the most heavenly gravy, so be sure to serve it with rice or mashed potatoes.
Ingredients
For the roast:
- 3 lb. beef rump roast
- Salt, as needed
- Coarsely ground black pepper, as needed
For the gravy:
- 1 cup beef broth, or more as needed
- 1-½ Tbsp. flour
Instructions
- Cut excess fat from roast if necessary.
- Sprinkle salt and pepper all over roast and press into sides.
- Place roast in crockpot and cook on low for 6 hours or until done to your preference.
- Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.
For gravy:
- Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
- In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
- Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
- Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
- The roast beef gravy is ready when it is heated through and you are happy with the consistency.
To serve:
- Slice the roast against the grain and serve with gravy.
Notes
If you are going to be home, you can also prepare this roast beef in a slow oven (about 300°F) for several hours in a covered cast iron dutch oven. With this method, the gravy can be made in the same pan as the roast.
The gravy will thicken more as it cools, and when refrigerated it will gel due to the beef drippings. This is perfectly normal.
Nutrition per serving
Calories: 163 calCarbohydrates: 1 gProtein: 26 gFat: 6 gSodium: 429 mgFiber: 1 gSugar: 1 g
Easy Crockpot Roast Beef & Gravy Permalink
Pumpkin Mousse
This delicious and light dessert is fabulous with ginger cookies as an accompaniment, and also makes a good filling for a no-bake pie in a graham cracker or crushed gingersnap crust.
Ingredients
- 30 ounce can pumpkin
- 2 boxes vanilla pudding (3.4-ounces each)
- ¼ cup milk
- 1 teaspoon cinnamon
- 4 cups whipped topping, thawed
Instructions
- In a large bowl, mix together pumpkin, cinnamon, milk, and pudding with a beater until well blended, about two minutes.
- Gently fold in whipped topping. Mix thoroughly.
- Place in a serving bowl or individual dessert cups. Chill thoroughly before serving.
Notes
This would also be a good filling for a no-bake pie in a graham cracker type crust.
Nutrition per serving
Calories: 217 calCarbohydrates: 41 gProtein: 3 gFat: 6 gSodium: 189 mgFiber: 3 gSugar: 32 g
Pumpkin Mousse Permalink
🗓️ Day 2
- Cheese & Onion Enchiladas
- Steamed Broccoli
Cheese & Onion Enchiladas
Homemade cheese and onion enchiladas are deliciously cheesy with rich flavor from the traditional corn tortillas and made-from-scratch red enchilada sauce.
Ingredients
- 1 bunch green onions, divided
- 2 cups sour cream
- 4 cups Mexican Blend Cheese, shredded
- 8 small corn tortillas
Enchilada Sauce
- 22.5 ounces tomato sauce
- ¾ teaspoon oregano
- 2-¼ teaspoons garlic powder
- 1 teaspoon chili powder
- 1-½ teaspoons onion powder
Instructions
- Preheat oven to 350°F.
- Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
- While sauce is simmering, chop green onions, reserving 2 chopped onions.
- Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
- Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
- Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
- Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
- Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).
Notes
If available, make this recipe more authentic by using Oaxaca cheese (also called quesilla), a white cheese that melts easily with a creamy texture that is often used as filling in Mexican dishes. Queso quesadilla, labeled quesadilla cheese in English, is another creamy white cheese that melts easily.
Nutrition per serving
Calories: 621 calCarbohydrates: 21 gProtein: 32 gFat: 46 gSodium: 1306 mgFiber: 3 gSugar: 7 g
Cheese & Onion Enchiladas Permalink
🗓️ Day 3
- Barbecue Beef Sandwiches
- Baked Parmesan Zucchini Rounds
Crockpot Barbecue Beef Sandwiches
These easy crockpot barbecue beef sandwiches are a fabulous way to use leftover roast beef, and they only use one pot with just 5 minutes prep time. The rich barbecue flavor will have your family asking for them over and over.
Ingredients
- 2-3 cups cooked shredded beef
- 1 medium onion, chopped
- 1 cup ketchup
- 1 cup barbecue sauce
- ½ cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- 6 hamburger buns
Instructions
- In a slow cooker combine all ingredients; mix well. Cover and cook on low 3-4 hours or until meat is heated through. Use a slotted spoon to serve on buns.
Nutrition per serving
Calories: 466 calCarbohydrates: 59 gProtein: 18 gFat: 17 gSodium: 1569 mgFiber: 2 gSugar: 33 g
Crockpot Barbecue Beef Sandwiches Permalink
Baked Parmesan Zucchini Rounds
Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
Ingredients
- 2 medium-sized zucchini
- ½ cup freshly grated Parmesan cheese
- Garlic salt & freshly ground black pepper, optional
Notes
Get the instructions and full recipe at Five Heart Home.
🗓️ Day 4
- Tuna Casserole
- Cucumber Salad
Cheesy Tuna Casserole
Cheesy Tuna Casserole is easy, yummy family fare that goes from pantry to table in under 30 minutes. It's easy comfort food that is affordable and kid-friendly!
Equipment
Ingredients
- 10 ounces water-packed tuna, drained & broken up
- 1 small onion
- 1 stalk celery
- 1 tablespoon vegetable oil
- 12 ounces frozen peas & carrots, thawed & drained
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cheddar cheese soup
- 12 ounces dry medium egg noodles
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350ºF.
- Cook noodles as directed to an al dente texture.12 ounces dry medium egg noodles
- While noodles are cooking, finely dice the celery and onion.1 small onion, 1 stalk celery
- In a large oven-proof skillet, sauté the celery and onion in the vegetable oil until tender but not brown.1 tablespoon vegetable oil
- Remove from heat and add the soups, tuna, peas and carrots, garlic salt, and pepper to the celery and onions and mix well.10 ounces water-packed tuna, 12 ounces frozen peas & carrots, 10.5 ounces condensed cream of chicken soup, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon garlic salt, ½ teaspoon black pepper
- Gently fold in cooked and drained noodles.
- Top with shredded cheddar cheese.1 cup shredded cheddar cheese
- Bake at 350°F for 20 minutes or until bubbly.
Video
Notes
If your family doesn't care for tuna, you can substitute cooked chicken (either canned or from your freezer stock) for this dish, or you can add more vegetables and omit the meat altogether.
Nutrition per serving
Calories: 726 calCarbohydrates: 87 gProtein: 38 gFat: 25 gSodium: 1900 mgFiber: 7 gSugar: 4 gNet Carbohydrates: 80 g
Cheesy Tuna Casserole Permalink
Marinated Cucumber Salad
Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
Ingredients
- 1 large cucumber, washed and thinly sliced
- ½ small onion, thinly sliced
- 1-½ Tbsp. sugar
- ¼ cup apple cider vinegar
- 1-2 teaspoon salt
Instructions
- 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.
Notes
- 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.
Nutrition per serving
Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
Marinated Cucumber Salad Permalink
🗓️ Day 5
- Chicken and Spinach Pasta Bake
- Tropical Fruit Salad
Chicken and Spinach Pasta Bake
Cheesy Chicken and Spinach Pasta Bake is so easy and full of Italian flavor. It's even easier to make if you have cooked chicken and onions stocked in your freezer!
Ingredients
- 8 ounces rigatoni, cooked al dente and drained
- 1 tablespoon olive oil
- 1 onion, sautéed
- 10 ounce pkg. frozen spinach, thawed
- 3 cups cooked cubed chicken
- 14 ounce can Italian-style diced tomatoes, undrained
- 8 ounce pkg. cream cheese, softened
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups mozzarella cheese, shredded
- non-stick cooking spray
Instructions
- Preheat oven to 375°F. Lightly spray bottom of 9x13" baking dish. Drain chopped spinach well, pressing between paper towels.
- In a large mixing bowl, add drained spinach, sautéed onions, cooked rigatoni, cooked chicken, diced tomatoes, cream cheese, salt and pepper; mix together thoroughly.
- Spoon mixture into baking dish. Sprinkle shredded mozzarella cheese evenly over top.
- Cover and bake for 30 minutes; uncover and continue baking 15 minutes longer or until bubbly.
Notes
If you do not have cooked chicken and onions in the freezer, you can sauté those while you are cooking the pasta. Allow time for the cream cheese to soften and the spinach to thaw while you are preparing the pasta, chicken, and onions.
For a vegetarian option, omit the chicken and add sautéed mushrooms and diced red peppers or other vegetables.
Nutrition per serving
Calories: 393 calCarbohydrates: 28 gProtein: 25 gFat: 20 gSodium: 507 mgFiber: 3 gSugar: 4 g
Chicken and Spinach Pasta Bake Permalink
Tropical Fruit Salad
Enjoy a taste of the tropics any time of the year with this easy homemade fruit salad.
Ingredients
- 29 oz. mandarin orange sections, drained
- ½ cup walnuts, chopped
- 2 bananas, sliced
- 1 cup grapes, cut in half
- 2 cups pineapple chunks, drained (reserve juice)
- 2 tablespoon brown sugar
Instructions
- Mix everything except reserved juice and brown sugar in a medium sized bowl.
- Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.
Nutrition per serving
Calories: 231 calCarbohydrates: 44 gProtein: 4 gFat: 7 gSodium: 10 mgFiber: 5 gSugar: 35 g
Tropical Fruit Salad Permalink
🧾 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.
Leave a Reply