Week 49 Summary
Notes for this week
|Easy Orecchiette Florentine||Italian Bread with Olive Oil for Dipping||Green Salad with Italian Dressing|
|Marinated Grilled Chicken||Stovetop Creamed Corn||Oven Roasted Broccoli|
|Easy Baked Beef Empanadas||Baby Corn Salad with Broccoli||Restaurant-Style Mexican Rice|
|Slow Cooker White Chicken Chili||Bread of Your Choice||Hot Fudge Cake|
|Freezer-Friendly Penne Pasta Bake||Fruit of Your Choice||Roasted Green Beans|
🗓️ Day 1
- Easy Orecchiette Florentine
- Italian Bread with Olive Oil for Dipping
- Green Salad with Italian Dressing
Easy Orecchiette Florentine
- 1 tablespoon butter
- 1 onion, sliced
- 6 slices turkey bacon, cooked & chopped
- 12 oz jar roasted red bell peppers, sliced
- 1 lb bag orecchiette pasta
- 1-½ cups cooked chicken
- 1 bag baby spinach
- 15 oz jar Alfredo sauce
- Freshly grated Parmesan cheese for garnish, optional
- Cook pasta according to package instructions.
- While pasta is cooking, melt butter in a large fry pan. Sauté onion and chopped turkey bacon in butter until onion is translucent and tender.
- Add roasted bell peppers, cooked chicken, and entire bag of spinach and cook over medium heat until spinach is wilted.
- By now your pasta should be done. Drain and rinse, then add pasta to pan with vegetables and chicken.
- Pour the Alfredo sauce over all and stir until coated.
- Heat through, garnish with Parmesan cheese, and serve immediately.
🗓️ Day 2
- Marinated Grilled Chicken
- Stovetop Creamed Corn
- Oven Roasted Broccoli
Marinated Grilled Chicken
- 4 pounds boneless skinless chicken breasts
- ½ cup red wine vinegar
- 1 cup soy sauce or tamari
- ½ cup vegetable oil
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon garlic salt or Adobo
- ½ teaspoon pepper
- Place marinade with chicken in a marinating container and marinate overnight.
- Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
- Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.
Stovetop Creamed Corn
- 2 tablespoons Salted Butter
- ¼ cup Yellow Onion, diced
- ½ cup Milk
- 1 tablespoon Flour
- 5 cups Corn Kernels, frozen, canned, or fresh
- ¼ teaspoon Salt
- ⅛ teaspoon Ground black pepper
- ½ cup Heavy Cream
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto
- 2 tsp white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- ¼ cup pine nuts
🗓️ Day 3
- Easy Beef Empanadas
- Baby Corn Salad with Broccoli
- Restaurant-Style Mexican Rice
Easy Baked Beef Empanadas
- If your cooked ground beef is not already taco-seasoned, simmer it with the taco seasoning and water for 2 minutes, stirring occasionally. If it is already seasoned, skip this step.
- In a large bowl, combine all of the ingredients except the pie crust dough.
- Roll the pie crust dough out to about 1/16" thick. It's best to cut one 8" circle and make a test empanada before cutting out all of the circles to be sure that your thickness works well for folding and sealing. It's easy to make the dough too thin, resulting in a frustrating experience when filling and sealing.
- When you are satisfied with the thickness of the dough, cut 18 individual circles approximately 8" in diameter.
- Fill each crust with ⅓ cup of the filling. Fold crust over and seal, cutting off any extra dough if necessary. Bake at 375°F for approximately 25 minutes, or until crust is light brown and crispy. Serve with queso dip or salsa.
- To freeze, place unbaked empanadas in a single layer on a cookie sheet and freeze. When frozen, place in freezer containers and label with the following information: “Thaw. Bake at 375°F approximately 25 minutes, or until crust is light brown and crispy. Serve with queso dip or salsa.”
- Nutrition data is per empanada.
- You can substitute pie crusts from the refrigerated section of the grocery store for the bulk pie crusts if you prefer.
- Making empanadas, dumplings, and turnovers is much easier with a turnover press. This turnover press set from Amazon (affiliate link) comes with 5 presses of varying sizes ranging from 2-½” to 7″:
- If you use the 7" press (which is the largest size press I can find), you'll need to use slightly less than ⅓ cup of filling in each empanada but will be able to get 2-3 more empanadas out of the recipe.
- To use the press, use the side without the fluting to press into the dough to cut out your circles. Once your circles are cut out, place them on the fluted side of the press, add the filling, then close the press to seal the edges. Make sure that your dough is not too thin (thin dough will sink in the center when filled, pulling away from the edges and causing a poor seal).
Baby Corn Salad with Broccoli
- 1 head romaine lettuce, torn into bite-sized pieces
- 2 cups fresh broccoli florets
- 15 oz. can cut baby corn, rinsed and drained
- 6 slices turkey bacon, cooked and crumbled
- ½ cup Italian dressing
- Rinse and dry the produce.
- Combine the romaine, broccoli, and corn, in a salad bowl and toss with Italian dressing.
- Sprinkle crumbled bacon on top.
Restaurant Style Mexican Rice
- 1 tablespoon oil
- 1 ½ cups long-grain white rice
- 2 cloves garlic, minced
- ¾ cup diced yellow onion
- 1 ½ teaspoons cumin
- 2 tablespoons chicken bouillon
- 4 ounces tomato sauce
- 3 ½ cups water
- ⅔ cup frozen mixed vegetables
- In a mesh strainer, rinse the rice until the water runs clear. Drain well.
- In a large skillet heat oil and add rice. Cook until the rice starts to appear somewhat glossy.
- Once browned, add garlic, onion, cumin, bouillon, and tomato sauce and stir to mix.
- Add water and frozen vegetables and stir gently.
- Bring to a boil, then reduce heat to low and simmer covered until all the liquid is absorbed, about 20 to 25 minutes.
🗓️ Day 4
- Slow Cooker White Chicken Chili
- Bread of Your Choice
- Hot Fudge Cake
Slow Cooker White Chicken Chili
- 4 cups marinated, grilled chicken, chopped
- 3 cans great northern beans (15.5 ounces each), drained and rinsed
- 1 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 2 cups canned or frozen yellow corn, thawed and drained
- 2 teaspoons ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon Tabasco sauce
- 3 tablespoons chopped fresh cilantro, divided
- 32 ounces vegetable or chicken broth
- 1 avocado, sliced (for garnish)
- Place the chicken, beans, onion, garlic, corn, cumin, garlic salt, oregano, smoked paprika, Tabasco sauce, and 2 tablespoons of cilantro in slow cooker.
- Pour broth over ingredients and stir gently.
- Cover and cook on low for 4 ½ to 5 ½ hours (this may vary depending on how hot your slow cooker cooks). If necessary, add water.
- Serve garnished with remaining chopped cilantro and sliced avocado if desired.
- You could use any cooked chicken in this recipe, but the marinated, grilled chicken is what gives this crockpot white chicken chili its distinct flavor. It's worth the extra effort, and planned leftovers are always a good addition to a meal plan. You can save lots of time by doing prep work like this in bulk and freezing the prepared ingredients. You can find out more about this way of cooking by reading the our meal plan primer.
- Vegetarian. For a vegetarian version, add a second variety of beans in place of the chicken and use vegetable broth. A dash of liquid smoke will help add some of the flavor lost from not using the grilled chicken, or you could marinate and grill vegetables in place of the chicken.
- Gluten-free. As long as tamari is used in the chicken marinade instead of soy sauce, this recipe is gluten-free as written.
Hot Fudge Cake
- Nonstick cooking spray
- 1 cup flour
- ¼ teaspoon salt
- 4 tablespoons cocoa powder, divided
- 2 teaspoons baking powder
- ¼ cup sugar
- ½ cup milk
- 2 tablespoons shortening
- 4 tablespoons brown sugar
- 2 cups hot water
- Whipped cream or ice cream for garnish, optional
- Spray an 8x8 inch baking dish with nonstick cooking spray.
- Mix flour, salt, 2 tablespoons cocoa powder, baking powder, and sugar in a bowl.
- Stir in milk and shortening (this will be very thick).
- Press into the prepared baking dish to make a “crust”.
- Mix brown sugar and 2 tablespoons cocoa, sprinkle over “crust”. Pour 2 cups hot water on top without mixing.
- Bake at 350°F for 40 minutes.
- Serve hot or warm with optional whipped cream or ice cream.
🗓️ Day 5
- Freezer-Friendly Penne Pasta Bake
- Fruit of Your Choice
- Roasted Green Beans
Freezer-Friendly Penne Pasta Bake
- 2 Tbsp olive oil
- 1 lb. ground beef, browned
- 3 cloves garlic, minced
- ¾ cup spaghetti sauce
- ¾ cup brown gravy
- ½ cup half and half
- ¼ cup Parmesan cheese, shredded
- 1 tsp oregano
- ½ tsp rosemary
- salt and pepper to taste
- 12 oz. penne pasta
- 1 cup mozzarella cheese, shredded
- non-stick cooking spray
- Preheat oven to 350°F.
- Cook pasta according to package directions.
- While pasta is cooking, sauté garlic in oil over low heat for 1-2 minutes in a large fry pan.
- Add all remaining ingredients except mozzarella cheese and pasta and simmer for 10 minutes.
- Add pasta and mix gently. Pour mixture into a prepared baking dish and sprinkle the top with mozzarella cheese.
- Bake at 350°F for 25 minutes.
Roasted Green Beans
- 1 pound fresh green beans
- 1 tablespoon olive oil
- salt and pepper
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