Week 51 Summary |
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Notes for this week |
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Day 1 |
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| Crockpot London Broil | Instant Pot Mushroom Rice Pilaf | Roasted Asparagus with Lemon and Garlic |
Day 2 |
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| Beef with Broccoli over Rice | Egg Drop Soup | |
Day 3 |
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| Oven-Baked Beef Tacos | Crockpot Corn Casserole | |
Day 4 |
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| Honey Mustard Chicken | Steamed Broccoli | Buttered Egg Noodles |
Day 5 |
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| 30 Minute Taco Macaroni | Apple Raisin Salad | Easy Homemade Cinnamon Sticks with Pizza Dough |
🗓️ Day 1
- Crockpot London Broil
- Instant Pot Mushroom Rice Pilaf
- Roasted Asparagus with Lemon and Garlic
Crockpot London Broil
This easy crockpot London broil recipe is tender and delicious! It can be started with just 10 minutes prep in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.
Ingredients
- 2 pounds London broil
- salt and pepper, to taste
- 1 clove garlic, sliced
- 1 onion, sliced
- ¾ cup water
- 3 tablespoons soy sauce
Instructions
- Season London broil with salt and pepper.
- Make small slits in the roast and insert slices of garlic cloves.
- Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top roast with the remaining ingredients except onion. Arrange the remaining onion slices on top of the roast.
- Cover and cook on low for about 8-10 hours (time varies with individual crockpots, see notes).
- When roast is tender and ready to serve, place on a serving platter. Let rest until internal temperature is about 120°F before slicing.
- Serve with the juices or make a gravy if desired.
- To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.
Notes
- For slicing, make sure your knife is sharp, and/or use a serrated knife.
- Very tender meat holds its shape better if it is sliced when cold, so to use leftovers in stirfry, make sure you leave the leftover roast unsliced and slice it when it is cold just before preparing the stirfry.
- For gravy, be sure to use cool water when mixing the cornstarch slurry.
- Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.
- If you have leftovers, try our popular delicious Beef and Broccoli Stirfry recipe!
Nutrition per serving
Calories: 207 calCarbohydrates: 2 gProtein: 35 gFat: 5 gSodium: 511 mg
Crockpot London Broil Permalink
Instant Pot Mushroom Rice Pilaf
Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot mushroom rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, finely chopped
- 10 oz Cremini mushrooms, sliced
- 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
- 1 bunch green onions, chopped
- salt to taste
- 1 cup Basmati rice
- 1 cup water
Notes
Find the full recipe with instructions at The Belly Rules the Mind.
Roasted Asparagus with Lemon and Garlic
Roasted Asparagus with Lemon and Garlic is a delicious side dish for any meal! Perfect for a spring celebration, Easter, or any Holiday. Quick, easy and always a crowd pleaser!
Ingredients
- 1 pound fresh asparagus
- 1 teaspoon olive oil
- ½ medium lemon, juiced
- ½ medium lemon, sliced thin
- zest of ½ lemon
- 1 clove garlic, finely minced
- salt and ground black pepper, to taste
Notes
Get the instructions and full recipe at Everyday Eileen.
🗓️ Day 2
- Beef with Broccoli over Rice
- Egg Drop Soup
Easy Beef with Broccoli using Leftover Steak
Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.
Ingredients
- 3 tablespoons cornstarch, divided
- ½ cup water plus 2 tablespoons water, divided
- ½ teaspoon garlic powder
- 1 pound leftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 2 cups rice, cooked according to package directions
Instructions
- Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
- Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
- Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
- In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
- Cook for 2-5 minutes, stirring frequently.
- Serve over cooked rice.
Video
Notes
If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).
It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.
Nutrition per serving
Calories: 506 calCarbohydrates: 74 gProtein: 30 gFat: 9 gSodium: 953 mgFiber: 3 gSugar: 6 g
Easy Beef with Broccoli using Leftover Steak Permalink
Egg Drop Soup
I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.
Ingredients
- 3 C. chicken broth
- 1 green onion with top, chopped
- 1 teaspoon salt
- dash of pepper
- 2 eggs, slightly beaten
Instructions
- Bring broth to a boil in a medium saucepan. Add salt and pepper.
- In a small bowl, beat eggs and add onions to beaten eggs.
- Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.
Nutrition per serving
Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683 mgFiber: 1 gSugar: 1 g
Egg Drop Soup Permalink
🗓️ Day 3
- Oven-Baked Beef Tacos
- Crockpot Corn Casserole
Oven-Baked Beef Tacos (30 Minute Recipe)
Oven-baked tacos are a great meal for a crowd and allow everyone to top with their choice of condiments. Baking tacos in the oven is a great way to make and serve tacos in bulk, and the taco shells stay intact when you bite into them if they have been heated with the filling inside.
Equipment
Ingredients
- 2 pounds ground beef
- 1 small yellow onion, diced
- 4 ounces can diced green chilies, drained
- 4 tablespoons homemade taco seasoning mix
- 8 ounces tomato sauce
- 8 ounces Colby-jack or Mexican blend cheese, shredded
- 12 hard taco shells
Optional Condiments
- Shredded lettuce
- Diced tomatoes
- Salsa
- homemade guacamole
- Sour cream
- Sliced olives
- Hot sauce, Chilula is our favorite
- Taco sauce
- Fresh cilantro
- Green onions
Instructions
- Preheat the oven to 400ºF.
- Brown ground beef and onion over medium-high heat in a large skillet. Drain off any fat and/or liquid.
- Return to skillet and add green chilies, refried beans, tomato sauce, and taco seasoning.
- Mix well and simmer for about 5 minutes.
- Spoon the taco beef mixture into the taco shells and place into a 9x13-inch baking dish, propping shells against one another or using a taco rack (affiliate link) to keep shells upright.
- Sprinkle taco meat with cheese in each shell.
- Bake at 400ºF for 10-12 minutes (or until the cheese has melted and tacos are hot).
- Serve with optional condiments of your choice.
Notes
Variations:
- Substitute taco-seasoned shredded chicken to make oven-baked chicken tacos, or shredded leftover roast beef to make oven-baked shredded beef tacos.
- Add a can of refried beans to the tacos.
- Use your favorite salsa or enchilada sauce instead of tomato sauce.
- Add a can of drained fire-roasted tomatoes to the meat mixture.
- Add cojita cheese after baking.
- Switch up your cheeses and try quesadilla cheese, cheddar cheese, or pepper jack.
- Serve with chipotle sour cream (add 2 tablespoons chipotle sauce to ½ cup sour cream).
Nutrition per serving
Serving: 1 tacoCalories: 243 calCarbohydrates: 11 gProtein: 22 gFat: 12 gSodium: 799 mgFiber: 2 gSugar: 2 g
Oven-Baked Beef Tacos (30 Minute Recipe) Permalink
Crock Pot Corn Casserole
Making Crock Pot corn casserole in your slow cooker opens up space in your oven. The holiday corn pudding also tastes fabulous.
Ingredients
- 1 can yellow corn, drained
- 1 can cream style corn
- 2 tablespoons sugar
- 1 egg, beaten
- 1 cup sour cream
- 1 cup shredded cheddar cheese, mild or medium sharpness
- ¼ cup butter, melted
- 1 package Jiffy cornbread mix, 6-7 ounce package
Notes
Get the instructions and full recipe at Mom Foodie.
Nutrition per serving
Calories: 122 calCarbohydrates: 3 gProtein: 3 gFat: 11 gSodium: 114 mgSugar: 3 g
Crock Pot Corn Casserole Permalink
🗓️ Day 4
- Honey Mustard Chicken
- Steamed Broccoli
- Buttered Egg Noodles
Honey Mustard Chicken
This tasty grilled Honey Mustard Chicken uses an easy Dijon honey sauce with just 3 ingredients. It's super easy for a busy night and can be on the table in under 30 minutes.
Ingredients
- ½ cup salad dressing or mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 6 chicken pieces, boneless, skinless
Instructions
- Combine everything except chicken in a small bowl. Separate sauce into 2 portions.
- Place chicken on a grill or in the broiler and brush with one portion of the sauce.
- Grill or broil until done while basting a couple more times with the reserved sauce.
Nutrition per serving
Calories: 389 calCarbohydrates: 3 gProtein: 22 gFat: 32 gSodium: 256 mgFiber: 1 gSugar: 3 g
Honey Mustard Chicken Permalink
🗓️ Day 5
- 30 Minute Taco Macaroni
- Apple Raisin Salad
- Easy Homemade Cinnamon Sticks with Pizza Dough
30 Minute Taco Macaroni
30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.
Ingredients
- 16 oz elbow macaroni
- 1 lb. ground beef
- 2 tbsp. taco seasoning mix
- ⅓ cup water
- ½ onion, chopped
- 2 teaspoon garlic, minced
- 1 cup tomato sauce
- 1 cup water
- 10 oz Rotel tomatoes and green chilies, drained
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
- Cook pasta according to package directions.
- Brown ground beef in a skillet with onion and garlic.
- Add taco seasoning mix and ⅓ cup of water and simmer for 2 minutes. Stir in tomato sauce, water, milk, Rotel, salt, pepper, and cooked pasta. Stir in cheese and serve warm.
Notes
If you already have taco-seasoned ground beef in the freezer, this recipe can be done in about 15 minutes. If you don't have any stockpiled, go ahead and cook extra tonight and freeze it. Cooking 5 lbs. ground beef and seasoning it for the freezer takes less time than making 1 lb. ground beef 5 times and seasoning it for each recipe.
Nutrition per serving
Calories: 437 calCarbohydrates: 48 gProtein: 22 gFat: 17 gSodium: 738 mgFiber: 3 gSugar: 4 g
30 Minute Taco Macaroni Permalink
Apple Raisin Salad
Sweet, crisp apples mixed with celery and raisins are delicious with a simple dressing.
Ingredients
- 5 apples, cored and chopped into bite sized pieces
- 1 cup raisins
- ½ cup mayonnaise
- 2 stalks celery, finely chopped
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Soak raisins in hot water to cover to soften for about 5 minutes, drain and dry on a paper towel. Combine apples, raisins, and celery in a bowl.
- In a separate bowl combine salad dressing, lemon juice, and sugar. Pour the dressing over the fruit mixture and stir.
- Refrigerate for about an hour to chill then serve.
Notes
If you use Miracle Whip, know that it is sweeter than mayonnaise and will result in a sweeter dressing.
If you chop the apples ahead of time, toss them with a little water and a teaspoon of lemon juice to keep them from browning.
Nutrition per serving
Calories: 233 calCarbohydrates: 36 gProtein: 1 gFat: 11 gSodium: 96 mgFiber: 4 gSugar: 18 g
Apple Raisin Salad Permalink
Easy Homemade Cinnamon Sticks with Pizza Dough
If you love Cinnamon Sticks from Pizza Hut or CinnaStix from Domino's, you'll love these quick & easy homemade cinnamon sticks made with prepared pizza dough. Our easy cinnamon sticks recipe is best when the sticks are served warm from the oven with the sweet vanilla frosting either on top or as a side for dipping.
Ingredients
- 13.8 ounce tube refrigerated pizza dough
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Vanilla Frosting
- 1 cup powdered sugar
- ½ tablespoon butter, melted
- ½ teaspoon vanilla
- 1 tablespoon milk, adjusted for desired consistency
Instructions
- Mix cinnamon and sugar together in a small bowl and set aside.
- Roll out pizza dough onto a greased cookie sheet or stone.
- Brush melted butter over pizza dough.
- Sprinkle cinnamon sugar mix over pizza dough.
- Slice dough into rectangles about 1x6 inches and separate slightly on the baking sheet.
- Bake at 350°F for about 10-12 minutes or until golden.
- For frosting, mix powdered sugar, butter and vanilla in a small bowl.
- Stir in just enough milk to make a thick paste.
- Serve warm cinnamon sticks with frosting for dipping or spread frosting over each stick.
Nutrition per serving
Calories: 237 calCarbohydrates: 42 gProtein: 4 gFat: 7 gSodium: 399 mgFiber: 1 gSugar: 21 g
Easy Homemade Cinnamon Sticks with Pizza Dough 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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