Week 48 Summary |
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Notes for this week |
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Day 1 |
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| Baked Parmesan Garlic Chicken Tenders | Carrot Raisin Salad | Green Peas with Butter |
Day 2 |
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| Crockpot Marinara over Pasta | Garlic Bread | Green Salad |
Day 3 |
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| Crockpot Chicken with Stuffing | Glazed Baby Carrots | Cheesy Zucchini Casserole |
Day 4 |
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| Quick & Easy Black Beans and Rice | Green Salad | |
Day 5 |
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| Chipped Beef Gravy | Buttermilk Biscuits | Cantaloupe |
🗓️ Day 1
- Baked Parmesan Garlic Chicken Tenders
- Carrot Raisin Salad
- Green peas with Butter
Baked Parmesan Garlic Chicken Tenders
Although messy to prepare, these homemade chicken tenders are flavorful and kids love them.
Ingredients
- ¾ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¾ teaspoon garlic powder
- ¾ cup Italian seasoned bread crumbs
- 2 pounds chicken tenderloins, boneless & skinless
Instructions
- Preheat oven to 425°F.
- Combine the mayonnaise, Parmesan cheese, and garlic powder in a bowl. Place bread crumbs in a shallow dipping container.
- Spread mayonnaise mixture on each tenderloin, then dip each tenderloin into the bread crumbs to coat both sides.
- Place coated chicken on a silicone baking sheet or a metal baking sheet lined with aluminum foil.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Notes
Spreading the mayonnaise mixture with a spoon or small spatula is less of a mess, but you may find dipping the tenders by hand to be easier.
If you don’t want to get your hands messy, wear disposable gloves or get the kids involved—most kids enjoy helping and don’t seem to mind the mess.
Nutrition per serving
Calories: 343 calCarbohydrates: 8 gProtein: 28 gFat: 21 gSodium: 511 mgFiber: 1 gSugar: 1 g
Baked Parmesan Garlic Chicken Tenders 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 2
- Crockpot Marinara over Pasta
- Garlic Bread
- Green Salad
Crockpot Marinara Sauce
Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
Ingredients
- 25 oz jar spaghetti sauce
- 14 oz can diced tomatoes
- 14 oz can stewed tomatoes
- 6 oz can tomato paste
- 1 onion, finely diced
- 3 cloves minced garlic
- 1 tsp. dried thyme
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
Instructions
- Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
- Serve over hot pasta.
Notes
This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.
Nutrition per serving
Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
Crockpot Marinara Sauce Permalink
🗓️ Day 3
- Crockpot Chicken with Stuffing
- Glazed Baby Carrots
- Cheesy Zucchini Casserole
Crockpot Chicken With Stuffing
Delicious and easy Crockpot Chicken with Stuffing has just five ingredients and takes only five minutes to prepare for the crockpot. The creamy sauce and tender, juicy chicken make this dish a family favorite!
Ingredients
- 1 pound boneless skinless chicken breasts
- 14 ounces Pepperidge Farm stuffing mix
- 1 cup chicken broth
- 10.5 ounces condensed cream of chicken soup, undiluted
- ½ cup water
Instructions
- Lightly spray crockpot with non-stick cooking spray.
- Place chicken in bottom of crockpot.
- In a small bowl, mix stuffing with cream of chicken soup and ½ cup water until well blended. Pour 1 cup of chicken broth over chicken.
- Place stuffing mixture on top of chicken.
- Cook 6-8 hours on low (adjust cooking time as needed for your crockpot size).
Notes
Cooking time: You'll need to adjust the cooking time based on your individual appliance. Unlike oven cooking, there is no way to exactly predict the time needed to perfectly cook in a crockpot because they vary so much.
Gluten-free adaptation:
- Gluten-free stuffing mix can be found at many chain grocery stores.
- Chicken broth is usually gluten-free, but it can contain wheat or barley. Check your labels or buy certified gluten-free broth (or make your own).
- Many “cream of” soups contain gluten, so to make this dish gluten-free, either choose a gluten-free brand or make your own.
Nutrition per serving
Calories: 582 calCarbohydrates: 81 gProtein: 37 gFat: 11 gSodium: 2265 mgFiber: 3 gSugar: 9 g
Crockpot Chicken With Stuffing Permalink
Glazed Baby Carrots
Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
Ingredients
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
- Thyme if desired, for garnish
Instructions
- Cook carrots by steaming to your tenderness preference.
- Place remaining ingredients in a serving bowl and mix well.
- Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
- Garnish with thyme if desired.
Nutrition per serving
Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
Glazed Baby Carrots Permalink
Cheesy Zucchini Casserole
You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
Ingredients
- 2 medium zucchini, quartered and chopped (about 4 cups)
- 2 tablespoon butter cut into small pieces
- 3 large eggs
- ¼ cup heavy whipping cream
- ¼ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 ounces shredded cheddar cheese, divided (about 1 ½ cups)
- ¼ cup grated Parmesan cheese
Notes
Get the instructions and full recipe at All Day I Dream About Food.
🗓️ Day 4
- Quick & Easy Black Beans and Rice
- Green Salad
Quick & Easy Black Beans and Rice
This quick stovetop Black Beans and Rice can be made in the time it takes to cook the rice. Adjust the spices to your taste by using salsa that is hot or mild, or add a chopped jalapeno to the pepper and onion.
Ingredients
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon vegetable oil
- 1 can black beans (15 ounces), drained and rinsed
- 2 teaspoons garlic, minced
- 1 cup salsa
- salt and pepper, to taste
- 2 cups white rice, plus water needed to cook according to directions
Instructions
- Cook rice according to package directions.
- While rice is cooking, sauté onion and bell pepper in oil in a large skillet until tender.
- Add cooked beans, garlic, salsa, salt, and pepper to onions and peppers in skillet. Cover and let simmer while preparing rice. Add water if necessary.
- Serve beans over rice.
Notes
For an even faster alternative, you can substitute another cup of salsa for the sautéed pepper and onion.
Nutrition per serving
Calories: 546 calCarbohydrates: 108 gProtein: 18 gFat: 5 gSodium: 1048 mgFiber: 13 gSugar: 5 g
Quick & Easy Black Beans and Rice Permalink
🗓️ Day 5
- Chipped Beef Gravy
- Buttermilk Biscuits
- Cantaloupe
Chipped Beef Gravy
We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
Ingredients
- 4.5 oz jar dried beef
- 4 tablespoon butter
- 4 tablespoon flour
- 4 cups milk
- 2 teaspoon beef bouillon granules
- dash hot sauce
Instructions
- Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
- Tear or cut beef into bite-sized pieces; set aside.
- Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
- After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
- Add beef and heat through. Serve over buttermilk biscuits or toast.
Notes
Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.
Nutrition per serving
Calories: 226 calCarbohydrates: 13 gProtein: 11 gFat: 14 gSodium: 1211 mgFiber: 1 gSugar: 10 g
Chipped Beef Gravy 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
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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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