Week 48 |
||
|---|---|---|
Notes for this week |
||
|
||
Day 1 |
||
| Mushroom Salisbury Steak | Green Peas | Rice |
Day 2 |
||
| Pasta with Homemade Pesto | Green Beans | |
Day 3 |
||
| Crustless Broccoli Quiche | Carrot Raisin Salad | Easy Homemade Biscuits |
Day 4 |
||
| Thanksgiving Dinner Meal Plan | ||
Day 5 |
||
| Turkey Noodle Soup | Garlic Bread | |
🗓️ Day 1
- Mushroom Salisbury Steak
- Green Peas
- Rice
Mushroom Salisbury Steak
Fresh mushrooms and onions paired with cream of mushroom soup make Mushroom Salisbury Steak an easy stovetop meal with lots of flavor.
Ingredients
- 10.5 ounces condensed cream of mushroom soup, divided
- 1 pound ground beef
- ⅓ cup bread crumbs
- 1 egg, beaten
- ¼ cup onion, chopped
- 1-½ cups mushrooms, sliced
- ½ cup milk
- 1 tablespoon butter
Instructions
- In a bowl, mix ¼ cup of soup, ground beef, bread crumbs, egg, and onion.
- Shape into 4 patties.
- Brown mushrooms in butter in a skillet. When mushrooms are tender, remove from pan and set aside.
- In the same skillet, brown patties (if you are using lowfat beef, you may need to brown in vegetable oil). Drain and set aside when browned.
- Add mushrooms, remaining soup, and milk to skillet; return patties to skillet. Cover and simmer on low 20 minutes or until meat is cooked through.
Nutrition per serving
Serving: 1 pattyCalories: 308 calCarbohydrates: 14 gProtein: 32 gFat: 13 gSodium: 724 mgFiber: 1 gSugar: 3 g
Mushroom Salisbury Steak Permalink
🗓️ Day 2
- Pasta with Homemade Pesto
- Green Beans
Pasta with Homemade Pesto
Delicious homemade pesto is easy to make and needs no cooking, just blending, and it is ready by the time the pasta is done cooking.
Ingredients
- 16 oz rigatoni
- 1 recipe homemade pesto
- ½ cup Parmesan cheese, for garnish
Instructions
- Boil the pasta. Drain and rinse.
- Add homemade pesto and toss to coat.
- Garnish with Parmesan cheese and serve.
Nutrition per serving
Calories: 395 calCarbohydrates: 44 gProtein: 12 gFat: 19 gSodium: 154 mgFiber: 2 gSugar: 2 g
Pasta with Homemade Pesto Permalink
Homemade Pesto
Delicious homemade pesto is easy to make and needs no cooking, just blending.
Ingredients
- 2 cups fresh basil leaves, washed, stems removed, and packed into cup
- ¼ cup Parmesan Cheese
- ½ cup olive oil
- 3 tablespoon pine nuts
- 3 large garlic cloves, minced
Instructions
- Place basil leaves in small batches into a food processor and process until well chopped.
- Add about ⅓ of the nuts and garlic and blend again.
- Add about ⅓ of the cheese and blend slowly while adding about ⅓ of the olive oil.
- Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
- Repeat process until all ingredients are used.
Notes
Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.
Nutrition data is for entire recipe.
Nutrition per serving
Calories: 1278 calCarbohydrates: 9 gProtein: 15 gFat: 135 gSodium: 407 mgFiber: 2 gSugar: 2 g
Homemade Pesto Permalink
🗓️ Day 3
- Crustless Broccoli Quiche
- Buttermilk Biscuits (from freezer or stock up)
- Carrot Raisin Salad
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
Carrot Raisin Salad
Carrot Raisin Salad is an easy and refreshing summer side dish.
Ingredients
- 3 C carrots, shredded
- ½ C raisins
- ½ C mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- Salt to taste
Instructions
- Soak carrots in warm water to cover for about 5 minutes to plump.
- While carrots are soaking, mix together remaining ingredients in a bowl.
- Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.
Notes
Plan ahead to give the salad time to chill.
Nutrition per serving
Calories: 197 calCarbohydrates: 18 gProtein: 1 gFat: 14 gSodium: 554 mgFiber: 3 gSugar: 5 g
Carrot Raisin Salad Permalink
🗓️ Day 4
- Thanksgiving Meal Plan (make stock & save leftover turkey for Day 5)
🗓️ Day 5
- Homemade Turkey Noodle Soup (make stock & use leftovers from Thanksgiving turkey)
- Garlic Bread
Turkey Noodle Soup
That turkey carcass leftover from your holiday meal is treasure, not trash! The frame from your turkey (or chicken) makes rich, delicious broth that is perfect for turkey noodle soup.
Ingredients
- leftover turkey carcass, including skin if available
- water to cover, about 8 cups
- 2 cups leftover turkey, shredded or chopped
- 2 cups frozen mixed vegetables, or leftover vegetables you have on hand
- 1 can diced tomatoes, drained
- salt and pepper, or other seasonings to taste
- 1 bag frozen egg noodles
Instructions
- Place turkey frame and skin in slow cooker; cover with water and simmer on low overnight.
- In the morning, strain then broth, then refrigerate broth until fat rises to the top and hardens. Discard fat.
- Place broth in a large soup pot.
- Add chopped leftover turkey, mixed vegetables, tomatoes, and salt and pepper.
- Simmer for 30 minutes.
- Add frozen egg noodles and cook about 25 minutes or until done (if using dry egg noodles, adjust cooking time as per instructions on bag).
- Serve immediately.
Nutrition per serving
Calories: 699 calCarbohydrates: 106 gProtein: 39 gFat: 6 gSodium: 2009 mgFiber: 7 gSugar: 5 g
Turkey Noodle Soup 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