Week 45 |
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Notes for this week |
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Day 1 |
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Pepperoni Stromboli with Marinara Sauce | Apple Slices | |
Day 2 |
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Crockpot Greek Chicken | Macaroni and Cheese | Green Salad |
Day 3 |
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Crockpot Cube Steak and Gravy | Mashed Potatoes | Steamed Broccoli |
Day 4 |
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Chicken and Gnocchi Soup | Crusty Bread | Spinach Salad |
Day 5 |
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Beans and Franks | Mixed Vegetables |
🗓️ Day 1
- Pepperoni Stromboli with Marinara Sauce
- Apple Slices
Pepperoni Stromboli or Calzones
Delicious homemade Stromboli is easy to make with refrigerated French bread dough.
Ingredients
- 11 oz. tube refrigerated Crusty French Bread
- 2 teaspoon butter, melted
- 2 ½ cups mozzarella cheese, shredded
- 10 oz turkey pepperoni slices
- 2 tablespoon Parmesan cheese, grated
- 1 cup marinara sauce
Instructions
- Preheat oven to 375°F.
- Open refrigerated French bread and gently unroll at the seam, rolling dough out into a 10x13 inch rectangle.
- For stromboli, layer dough with mozzarella cheese and pepperoni. Roll the dough up lengthwise as tightly as possible and pinch the edges to seal.
- For calzones, cut dough into 4 equal rectangles, place the mozzarella cheese and pepperoni in equal portions on half of each square and fold dough in half over filling. Seal edges.
- Place on an ungreased baking sheet (seam side down for Stromboli). Brush with melted butter and sprinkle with Parmesan cheese. Bake for 10-20 minutes (less time for calzones; should be golden brown).
- Slice and serve with a small bowl of marinara sauce.
Nutrition per serving
Calories: 605 calCarbohydrates: 44 gProtein: 45 gFat: 28 gSodium: 2480 mgFiber: 1 gSugar: 6 g
Pepperoni Stromboli or Calzones Permalink
🗓️ Day 2
- Crockpot Greek Chicken
- Macaroni and Cheese
- Green Salad
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
Macaroni and Cheese
Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
Ingredients
- ½ lb. elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- 1 tablespoon hot/ warm water
- 3 cups shredded cheddar cheese, divided
- 1 cup milk
- ½ cup seasoned croutons, crushed
Instructions
- 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.
Nutrition per serving
Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
Macaroni and Cheese Permalink
🗓️ Day 3
- Crockpot Cube Steak and Gravy
- Mashed Potatoes
- Steamed Broccoli
Crock Pot Cube Steak with Mushroom Soup
Crock Pot Cube Steak with Mushroom Soup is tender and delicious, and it requires almost no prep. Using cube steak with cream of mushroom soup, Lipton onion soup mix, salt & pepper, and water, you can put a delicious home-cooked meal on the table with almost no effort.
Ingredients
- 1 pound cube steak
- 21 ounces condensed cream of mushroom soup
- 1 packet Lipton onion soup mix
- ¾ cup water
- salt and pepper to taste
Instructions
- Place everything but the cube steak into the crockpot and mix well with a whisk.
- Place cube steak on top and mix to cover with gravy.
- Cook on low 6-8 hours or until tender.
- Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.
Video
Nutrition per serving
Calories: 331 calCarbohydrates: 14 gProtein: 31 gFat: 16 gSodium: 2444 mgFiber: 1 gSugar: 1 g
Crock Pot Cube Steak with Mushroom Soup Permalink
🗓️ Day 4
- Chicken and Gnocchi Soup
- Crusty Bread
- Spinach Salad
Chicken and Gnocchi Soup
This rich and creamy chicken and gnocchi soup is inspired by Olive Garden’s version. Served with a hearty bread for dipping, it’s a perfect cool weather meal.
Ingredients
- 4 tablespoons butter
- ½ cup celery, chopped
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 tablespoons flour
- 1-½ cups half and half
- 1-½ cups milk
- 28 ounces chicken broth
- 1 cup cooked chicken, diced or shredded
- 1 pound potato gnocchi
- 1 cup fresh spinach, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- salt and pepper to taste
- Freshly grated Parmesan cheese for garnish, optional
Instructions
- Start the soup base by melting the butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until translucent and tender.
- Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
- Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
- Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
- Cook gnocchi according to package instructions and drain.
- Add chicken, gnocchi, spinach, thyme, and parsley to soup base and stir gently. When soup is heated through, salt and pepper to taste and serve with Parmesan cheese on top.
Notes
Vegetarian adaptation: I enjoy a vegetarian version of this soup by substituting vegetable broth for the chicken broth and omitting the chicken.
Nutrition per serving
Calories: 387 calCarbohydrates: 40 gProtein: 14 gFat: 19 gSodium: 888 mgFiber: 3 gSugar: 5 g
Chicken and Gnocchi Soup Permalink
🗓️ Day 5
- Beans and Franks
- Mixed Vegetables
Homemade Franks and Beans
Our baked version of franks and beans in a rich, homemade sauce is loved by adults and kids alike. Kid-friendly, easy, and with fantastic flavor, this beans and weenies recipe is the dish you love, but better!
Ingredients
- 1 chopped onion
- ½ cup ketchup
- ¼ cup molasses
- 2 tablespoon brown sugar
- 1 tablespoon mustard
- ½ teaspoon Worcestershire sauce
- 28 ounces canned baked beans, in sauce
- 12 beef franks
Instructions
- Slice 6 of the beef franks lengthwise and set aside.12 beef franks
- Slice the remaining 6 beef franks crosswise in bite size pieces.
- Mix together franks sliced crosswise, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add baked beans and stir to blend.1 chopped onion, ½ cup ketchup, ¼ cup molasses, 2 tablespoon brown sugar, 1 tablespoon mustard, ½ teaspoon Worcestershire sauce, 28 ounces canned baked beans
- Turn mixture into a 2 quart casserole dish and bake at 300°F for 1 hour.
- Arrange the 6 franks sliced lengthwise on the beans, cut side down; bake 30 minutes longer.
Video
Notes
Gluten-free adaptations
Worcestershire sauce can contain soy sauce, which is not gluten-free, and some baked beans may have flavorings that are not GF. Verify that both your Worcestershire sauce and your canned beans are free of wheat ingredients. Worcestershire sauce is also typically not vegetarian, but The Wizard's™ Organic Gluten Free Vegan Worcestershire (affiliate link) is, and it's also GF (obviously).
Nutrition per serving
Calories: 520 calCarbohydrates: 50 gProtein: 18 gFat: 29 gSodium: 1693 mgFiber: 8 gSugar: 21 gNet Carbohydrates: 43 g
Homemade Franks and Beans Permalink
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