Week 50 Summary |
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Notes for this week |
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Day 1 |
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| Crockpot Orange Chicken | Rice | Asian Cole Slaw |
Day 2 |
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| Crockpot Lentil Soup with Kielbasa | Crusty Bread | |
Day 3 |
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| Baked Beans and Franks | Cornbread | Green Beans |
Day 4 |
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| French Provincial Chicken | Couscous | Green Salad |
Day 5 |
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| Ground Beef Enchiladas | Mexi-Corn | Apple Crumble |
🗓️ Day 1
- Crockpot Orange Chicken
- Rice
- Asian Cole Slaw
Crockpot Orange Chicken
Sweet and tangy Crockpot Orange Chicken is an easy recipe for a delicious and pretty meal. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time as needed to accommodate your schedule.
Ingredients
- 1 ½ pound boneless skinless chicken breasts, cubed
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 6 ounces frozen orange juice concentrate, thawed (no pulp)
- ½ cup brown sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoon chili sauce
- 1 teaspoon cornstarch
- 1 teaspoon crushed red pepper flakes
- orange juice, if needed for consistency
- 3 cups rice, cooked
Instructions
- In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture.
- Heat the olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the crockpot.
- In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch, and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
- Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add about ¼ to ½ cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.
Notes
Optional additional orange juice not included in nutritional data.
Nutrition per serving
Calories: 469 calCarbohydrates: 83 gProtein: 24 gFat: 2 gSodium: 418 mgFiber: 1 gSugar: 21 g
Crockpot Orange Chicken Permalink
Asian Cole Slaw
Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
Ingredients
- 1 bag broccoli slaw
- 1 bag coleslaw mix
- 3 green onions
- ⅓ C rice wine vinegar
- 1 Tbsp. soy sauce
- 1 teaspoon sugar
- 1 teaspoon oil
- 1 teaspoon sesame oil
- Chopped fresh cilantro to taste
- Peanuts, chopped, to taste
Instructions
- In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
- In a small bowl combine vinegar, soy sauce, sugar, and both oils.
- Toss salad with the dressing and garnish with peanuts.
Nutrition per serving
Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
Asian Cole Slaw Permalink
🗓️ Day 2
- Crockpot Lentil Soup with Kielbasa
- Crusty Bread
Crockpot Lentil Soup with Kielbasa
Lentils with spinach and kielbasa is perfectly seasoned in this easy crockpot meal full
of savory onions, peppers, and garlic. Start it early in the day and add the
spinach about 10 minutes before serving for a delicious comfort meal.
of savory onions, peppers, and garlic. Start it early in the day and add the
spinach about 10 minutes before serving for a delicious comfort meal.
Ingredients
- 1 lb. turkey kielbasa, sliced
- 1 lb. dried lentils, rinsed and drained (about 2 cups )
- ⅔ cup cooked chicken, diced
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- ½ teaspoon thyme
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- 1 bay leaf
- 29 oz beef broth
- 29 oz chicken broth
- 2 cups fresh spinach, coarsely chopped
Instructions
- Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender.
- Add spinach and cover. Let stand 5-10 minutes or until spinach wilts.
- Remove cover and stir. Discard bay leaf before serving.
Notes
For a vegetarian version, substitute vegetable broth made from a vegetable broth base (this gives a richer taste than boxed vegetable broth) for the chicken and beef broth. Add an extra chopped carrot and green bell pepper in place of the turkey kielbasa and chicken, and add a dash of liquid smoke for flavor.
Nutrition per serving
Calories: 336 calCarbohydrates: 40 gProtein: 28 gFat: 7 gSodium: 1461 mgFiber: 19 gSugar: 4 g
Crockpot Lentil Soup with Kielbasa Permalink
🗓️ Day 3
- Baked Beans and Franks
- Cornbread
- Green Beans
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
Easy Cornbread with Canned Corn
Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- 1 cup milk
- 1 large egg
- 15.25 ounces canned corn, drained
Instructions
- Preheat oven to 425°F.
- Put half of the vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
- While oil is heating in skillet, mix all remaining ingredients in a bowl.
- Remove preheated cast iron skillet from oven carefully.
- Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).
Notes
One cup of thawed and drained frozen corn may be substituted for the canned corn.
Nutrition per serving
Serving: 1 sliceCalories: 286 calCarbohydrates: 42 gProtein: 6 gFat: 10 gSodium: 402 mgFiber: 2 gSugar: 8 gNet Carbohydrates: 40 g
Easy Cornbread with Canned Corn Permalink
🗓️ Day 4
- French Provincial Chicken
- Couscous
- Green Salad
French Provincial Chicken
With just a few ingredients and little preparation, French Provincial Chicken is simple yet delicious.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 6 green onions
- 1.5 pounds boneless skinless chicken breasts
Instructions
- Preheat oven to 425°F.
- Wash and chop the green onions.
- Combine olive oil, red wine vinegar, soy sauce, salt, pepper, and green onions in an oven safe pan.
- Wash and dry the chicken and add to the pan. Coat chicken in oil and vinegar mixture.
- Roast uncovered for 20 minutes.
- Turn the pieces over and bake for another 20 minutes or until chicken is thoroughly cooked. Serve immediately.
Nutrition per serving
Calories: 200 calCarbohydrates: 1 gProtein: 25 gFat: 10 gSodium: 663 mgFiber: 1 gSugar: 1 g
French Provincial Chicken Permalink
🗓️ Day 5
- Ground Beef Enchiladas
- Mexi-Corn
- Apple Crumble
Ground Beef Enchiladas
Homemade sauce and hearty corn tortillas are the stars of these ground beef enchiladas. These are a great dish for the freezer, too!
Ingredients
Sauce:
- 1 ½ cups water
- 8 ounces can tomato sauce
- 3 teaspoons chili powder
- 1 teaspoon salt
- 2 cloves garlic, minced
Enchiladas:
- 2 pounds ground beef
- 1 onion, chopped
- 1 teaspoon oregano
- Garlic salt to taste
- 10 soft white corn tortillas
- 2 cups shredded cheddar cheese
- 4 ounces can sliced black olives
Instructions
- Combine all sauce ingredients and simmer while preparing the rest of the enchiladas as directed below.
- Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done.
- Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish.
- Repeat until all tortillas are used or dish is full.
- Pour sauce on top and cover with cheese and olives.
- Bake at 350°F for 20-25 minutes or until heated through.
Notes
Look for corn tortillas labeled as "super soft" to avoid issues with the tortillas breaking when you assemble the enchiladas. If your tortillas are breaking when you roll them, you can either dip them into the enchilada sauce before filling, or you can steam them in the microwave for 10-15 seconds covered with a damp paper towel.
To freeze enchiladas, place filled enchiladas in a freezer- and oven-safe pan and cover with foil. Package sauce, cheese, and olives separately and assemble before cooking. Label with “Ground Beef Enchiladas: Thaw completely, pour sauce over enchiladas, and top with cheese and olives. Bake at 350°F for 20-25 minutes or until heated through.”
Nutrition per serving
Calories: 404 calCarbohydrates: 16 gProtein: 34 gFat: 23 gSodium: 879 mgFiber: 3 gSugar: 2 g
Ground Beef Enchiladas Permalink
Apple Crumble
Tender baked apples with sweet cinnamon-oat crumble is perfectly paired with a scoop of vanilla ice cream. For a super-easy version of this yummy apple dessert, substitute apple pie filling for the sliced apple.
Ingredients
- 1 cup Bisquick
- ¾ cup brown sugar
- ½ cup quick-cooking oats
- ¼ cup butter
- 2 cups Granny Smith apples, sliced
- ½ teaspoon cinnamon
- Non-stick cooking spray
- 2 ⅔ cups vanilla ice cream
Instructions
- Preheat oven to 350°F.
- Prepare the bottom and sides of an 8x8” baking dish by spraying with non-stick cooking spray.
- Blend Bisquick, brown sugar, and oats together in a bowl.
- Cut butter into 8 slices and cut into oat mixture using the back of a fork.
- Spread ⅓ of the oat mixture in bottom of prepared pan.
- Place apple slices on top of oat mixture; sprinkle cinnamon over apples.
- Spread remaining oat mixture over top of the apples.
- Bake 30-35 minutes.
- Serve warm topped with ice cream.
Nutrition per serving
Calories: 311 calCarbohydrates: 46 gProtein: 3 gFat: 13 gSodium: 291 mgFiber: 2 gSugar: 34 g
Apple Crumble 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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