Week 46 Summary |
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Notes for this week |
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Day 1 |
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Lemon Rosemary Chicken | Roasted Okra and Onions | Orzo Pasta with Parmesan |
Day 2 |
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Crockpot French Dip Sandwiches | Garlic Parmesan Pan Roasted Brussels Sprouts | Pan Sautéed Zucchini |
Day 3 |
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Shortcut Chicken Fettuccine Casserole | Green Salad | Spice Cake with Caramel Glaze |
Day 4 |
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Creamy Balsamic Meatballs over Egg Noodles | Green Beans Almandine | |
Day 5 |
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Pepperoni and Cheese Crescents | Peas and Carrots |
🗓️ Day 1
- Lemon Rosemary Chicken
- Roasted Okra and Onions
- Orzo Pasta with Parmesan
Lemon Rosemary Chicken
This beautiful roast chicken is delicious as well as attractive. The seasoned butter rub means it browns nicely without drying out.
Ingredients
- 1 large whole roaster
- 1 tablespoon butter, softened
- 1 tablespoon rosemary
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon
Instructions
- Preheat oven to 400°.
- Clean chicken and remove anything in the cavity. Pat dry.
- In a small bowl, mix together everything except chicken and lemon. Rub the butter mixture over entire chicken.
- Cut the lemon in half, and slightly squeeze the juice from one half over top of chicken. Put both lemon halves inside chicken cavity.
- Place chicken on a roasting rack in a roaster and roast for about 1 hour, basting 2-3 times. Cover with foil and roast an additional 30-45 minutes, basting 1-2 times, until internal temperatures reach 165°. Let chicken sit for about 5 minutes before carving.
Notes
Use leftover chicken for restocking your freezer.
Nutrition per serving
Calories: 223 calCarbohydrates: 2 gProtein: 18 gFat: 16 gSodium: 225 mgFiber: 1 gSugar: 1 g
Lemon Rosemary Chicken Permalink
Roasted Okra and Onions
Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and pairing it with homemade Horseradish Cream Sauce will have everyone wanting a second helping. Our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
Ingredients
- 2 pounds fresh okra
- 1 large yellow onion, sliced
- Salt and freshly ground pepper to taste
- 2 tablespoon vegetable oil
- ⅓ cup Horseradish Cream Sauce, optional
Instructions
- Preheat oven to 400ºF.
- Rinse the okra and let dry.
- Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
- Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
- Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
- Sprinkle with salt and freshly ground pepper to taste.
- Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
- Serve alone or with Horseradish Cream Sauce.
Nutrition per serving
Calories: 208 calCarbohydrates: 20 gProtein: 5 gFat: 14 gSodium: 648 mgFiber: 8 gSugar: 5 g
Roasted Okra and Onions Permalink
Horseradish Cream Sauce
Deliciously sharp, slightly sour, and pleasantly creamy, Horseradish Cream Sauce is perfect for serving with roasted okra or broccoli, grilled asparagus, or roast beef.
Ingredients
- ¾ cup heavy whipping cream
- 2 Tbsp. sour cream
- 2 tsp. grated horseradish (reduce amount if using fresh horseradish, starting with half and increasing to taste)
- ½ tsp. lemon juice
- 1 Tbsp. white cooking wine
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅛ tsp. ground ginger
- ¼ tsp. Worcestershire sauce
Instructions
- Combine all ingredients in a medium sauce pan over medium heat and whisk until well-mixed. When sauce is almost at a simmer, reduce heat to avoid boiling.
- Cook, stirring occasionally, until sauce is thickened to your preference. Serve hot as a sauce or cold as a condiment
Nutrition per serving
Calories: 77 calCarbohydrates: 1 gProtein: 1 gFat: 8 gSodium: 65 mgFiber: 1 gSugar: 1 g
Horseradish Cream Sauce Permalink
Orzo Pasta with Parmesan
Orzo Pasta with butter and herbs makes a quick and delicious side dish.
Ingredients
- 8 oz orzo pasta, uncooked
- 2 tablespoon butter
- ¼ teaspoon garlic salt
- ¼ teaspoon Italian seasoning blend dried herbs
- ¼ cup Parmesan cheese, shredded
Notes
Get the full recipe with instructions at Beyond the Chicken Coop.
🗓️ Day 2
- Crockpot French Dip Sandwiches
- Garlic Parmesan Pan Roasted Brussels Sprouts
- Pan Sautéed Zucchini
Crockpot French Dip Sandwiches
Slow cook perfectly seasoned roast beef all day to serve these low-prep French Dip Sandwiches for dinner.
Ingredients
- 3 lb. beef roast
- 2 tablespoon prepared mustard
- 2 oz pkg onion soup mix
- 8 Hoagie rolls
- 2 Tbsp. butter
- Non-stick cooking spray
Instructions
- Spray slow cooker with cooking spray.
- Place roast in slow cooker and spread mustard over top of roast.
- Pour onion soup mix over top of mustard.
- Cover and cook for 8-10 hours on low.
- Remove from slow cooker and allow to sit for 5 minutes. While the meat is resting, strain the broth to use for au jus.
- Butter each side of the hoagie rolls and toast until barely brown.
- Slice roast and place on each sandwich. Serve with au jus for dipping.
Notes
Because the crockpot traps moisture inside the pot and cooks slowly, this recipe is suitable for less tender (and thus less expensive) cuts of meat. If you want to ensure lots of au jus, you can add one half to a full can of beef broth—put the broth in the crockpot first, then set the roast gently in the broth and add the mustard and soup mix as directed.
Dried mustard can be substituted for the prepared mustard, but use it in a ratio of 1 teaspoon dry mustard to 1 tablespoon prepared mustard. Mix it with a couple of tablespoons of water before adding to the roast.
Nutrition per serving
Calories: 529 calCarbohydrates: 37 gProtein: 39 gFat: 25 gSodium: 1068 mgFiber: 2 gSugar: 5 g
Crockpot French Dip Sandwiches Permalink
Garlic Parmesan Pan Roasted Brussels Sprouts
These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
Ingredients
- 1 ½ lbs. Brussels sprouts, (trimmed and halved)
- 2 Tbsp. olive oil
- ¾ cup grated Parmesan cheese, divided
- 2 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
Notes
Get the full recipe and instructions at The Love Nerds.
Pan Sautéed Zucchini Slices
Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
Ingredients
- 3 zucchini, chopped
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini in butter until tendercrisp.
Nutrition per serving
Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
Pan Sautéed Zucchini Slices Permalink
🗓️ Day 3
- Shortcut Chicken Fettuccine Casserole
- Green Salad
- Spice Cake with Caramel Glaze
Shortcut Chicken Fettuccini Casserole
This shortcut chicken casserole uses quick ingredients that make mealtime low stress. Its creamy sauce is perfectly complemented by the slight crunch of the cheese and breadcrumb topping. Substitute any pasta you like for the fettuccine—kids love shells and spirals!
Ingredients
- 1 pound boneless chicken, cooked and chopped
- 16 ounce fettuccine pasta
- 1 cup frozen peas, thawed
- 32 ounces jarred alfredo sauce
- Salt and pepper to taste
- 1 cup Parmesan cheese, grated
- 1 cup Italian seasoned bread crumbs
- Nonstick cooking spray
Instructions
- Cook fettuccine according to package directions. Drain.
- Stir together cooked chicken, pasta, sauce, and peas.
- Add salt and pepper to taste.
- Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray.
- Cover with foil.
- Bake at 350°F for about 30 minutes, or until warmed through.
- Remove foil and top with cheese and breadcrumbs.
- Bake an additional 5-10 minutes.
Nutrition per serving
Calories: 608 calCarbohydrates: 57 gProtein: 31 gFat: 27 gSodium: 1241 mgFiber: 4 gSugar: 5 g
Shortcut Chicken Fettuccini Casserole Permalink
Spice Cake with Caramel Glaze
The rich spice flavors in this delicious glazed Bundt cake are perfect for a cold fall or winter day.
Ingredients
- 15.25 ounce spice cake mix
- 11 tablespoons all-purpose flour (½ cup plus 3 tablespoons)
- ½ teaspoon baking powder
- 1 cup applesauce
- ½ cup buttermilk
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 eggs, beaten
- 2 mashed bananas
Caramel Glaze:
- 3 tablespoon butter
- 3 tablespoon brown sugar
- 3 tablespoon white sugar
- 3 tablespoon heavy whipping cream
- ½ teaspoon vanilla
Instructions
Cake:
- Grease and flour a Bundt pan; set aside. Preheat the oven to 350°F.
- Combine the cake mix and all remaining ingredients in a large bowl, and mix until well blended.
- Pour into Bundt pan and bake for 50-55 minutes or until cooked through.
- Start the glaze when the cake goes in the oven so that it has time to cool.
- Cool in the pan for 20 minutes before removing.
Glaze:
- Place all the ingredients into a saucepan and bring to a boil.
- Boil for about 1 minute, stirring constantly.
- Allow to cool and drizzle over the top of the cake.
Notes
Gluten-free adaptation
While it can be hard to find gluten-free spice cake mix, gluten-free yellow cake mix can be used to make homemade spice cake mix and is available in most grocery stores. Be sure to look at the note below about the weight of cake mix boxes and factor that into how much equivalent homemade mix you will need.
You will be replacing the spice cake mix, the flour, and the baking soda with the equivalent of 18.25 ounces of homemade spice cake mix. Adapting this recipe to use the homemade cake mix will require the use of a kitchen scale to ensure that the homemade cake mix is 18.25 ounces.
Cake mix sizes
When this recipe was developed, cake mixes were a standard 18.25 ounces per box. These days, they have shrunk to around 16 ounces or even 15 ounces. To make up the difference in weight between the 18.25 ounce box the recipe originally called for and today's smaller box, we have added flour (½ cup + 3 tablespoons) and baking powder (½ teaspoon) to be sure the ratio of solid to liquid stays the same.
If your spice cake mix box is a size other than 15.25 ounces, you can calculate how much flour to add using this cake mix calculator. Most of the mixes available in my area are 15.25 ounces, so the recipe has been adapted to that size mix. If your mix is different, OMIT the flour and baking powder in the recipe and use the calculator to figure out how much flour and baking powder you need to add for the difference between and an 18-ounce mix and the size mix you have.
Nutrition per serving
Serving: 1 sliceCalories: 408 calCarbohydrates: 58 gProtein: 5 gFat: 18 gSodium: 180 mgFiber: 1 gSugar: 31 g
Spice Cake with Caramel Glaze Permalink
🗓️ Day 4
- Creamy Balsamic Meatballs over Egg Noodles
- Green Beans Almandine
Creamy Balsamic Meatballs
Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.
Ingredients
- 1 pound cooked meatballs, homemade or purchased
- 2 tablespoons butter
- ¼ cup onion, chopped
- 1 cup heavy whipping cream
- 2 tablespoons balsamic vinegar
- 12 ounces egg noodles, cooked
Instructions
- Brown meatballs over medium heat or in the oven; set aside.
- Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
- Add cream and vinegar and cook on low 2 minutes.
- Add cooked meatballs to pan and cook until heated through.
- Serve over cooked egg noodles.
Video
Nutrition per serving
Calories: 595 calCarbohydrates: 43 gProtein: 22 gFat: 37 gSodium: 105 mgFiber: 2 gSugar: 2 g
Creamy Balsamic Meatballs Permalink
Green Beans Almondine
A classic and easy side dish, Green Beans Almondine is a simple recipe of crisp, tender green beans sauteed in butter, lemon juice and shallots then topped with toasted almonds. Don’t save this one for a special occasion.
Ingredients
- ¼ cup butter, divided
- ½ cup sliced almonds
- ¼ cup shallots, minced
- 2 garlic cloves, minced
- 1 pound green beans, trimmed and washed
- kosher salt and pepper to taste
- juice and zest of one lemon
- 2 tablespoons chopped fresh parsley
Notes
Get the instructions and full recipe at The Suburban Soapbox.
🗓️ Day 5
- Pepperoni and Cheese Crescents
- Peas and Carrots
Easy Pepperoni and Cheese Crescents
These easy and delicious pepperoni and cheese crescents work equally well for dinner or as finger food for parties or game day.
Ingredients
- Refrigerated dough for 8 crescent rolls
- ⅓ cup Parmesan cheese, shredded
- 48 slices turkey pepperoni
- 1 cup mozzarella cheese, shredded
- 28 ounce jar marinara sauce
Instructions
- Preheat oven to 350°F.
- Unroll crescent dough; separate into 16 triangles, using score-lines then cutting the 8 sections in half.
- Place 3 slices turkey pepperoni on wide end of each triangle.
- Sprinkle with 1-2 tablespoons mozzarella cheese and a bit of Parmesan cheese.
- Roll crescents from narrow end to wide end and place on baking sheet.
- Bake for 10-15 minutes or until golden brown.
- Warm marinara sauce and serve with crescents for dipping.
Notes
The crescent roll dough will be easier to work with if you leave it in the refrigerator until you're ready to roll it out.
Nutrition per serving
Calories: 54 calCarbohydrates: 3 gProtein: 5 gFat: 3 gSodium: 435 mgFiber: 1 gSugar: 2 g
Easy Pepperoni and Cheese Crescents Permalink
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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.
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