Week 52 |
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Notes for this week |
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Day 1 |
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| Toasted Cheeseburger Burritos | Mexi-corn | Pickle Spears |
Day 2 |
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| Crockpot Pizza Pasta | Green Salad | |
Day 3 |
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| Roast Beef Picante | Mashed Potatoes | Seasoned Green Beans |
Day 4 |
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| Tuna Cheese Melts | Celery Sticks with Ranch Dressing | Pears |
Day 5 |
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| Beef Stew with Dumplings | Green Salad | |
🗓️ Day 1
- Toasted Cheeseburger Burritos
- Mexi-corn
- Pickle Spears
Toasted Cheeseburger Burritos
Toasting burritos adds a delightful crunch and switching up the burrito filling gives a cheeseburger twist to a traditional favorite.
Ingredients
- 2 lbs. ground beef
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup
- 1 tablespoon dried minced onion
- Salt to taste
- 6 burrito size flour tortillas
- 1 cup shredded cheddar cheese
- 2 tomatoes, sliced
- Condiments for toasted burritos as desired
Instructions
- Brown ground beef and drain off any fat. Add Worcestershire sauce, ketchup, onion, and seasoning. Stir to combine well.
- In the middle of a tortilla spread any condiments you desire, cheese to taste, and add beef mixture and tomato slices. Roll up burrito style.
- Repeat with remaining ingredients until all the burritos are assembled.
- Place burritos two at a time in a preheated skillet and cook about 3 minutes each side until toasted to your preference.
Notes
If you are short on time and your freezer is stocked with seasoned taco meat, you can swap out the seasoned meat in the recipe and use your freezer ingredients.
Nutrition per serving
Calories: 408 calCarbohydrates: 24 gProtein: 40 gFat: 16 gSodium: 634 mgFiber: 1 gSugar: 7 g
Toasted Cheeseburger Burritos Permalink
🗓️ Day 2
- Crockpot Pizza Pasta
- Green Salad
Crockpot Pizza Pasta
A combination of pizza and lasagna that is easy to prepare and cooks in the crockpot, this tasty meal is ready to serve after about 3 hours.
Ingredients
- Non-stick cooking spray
- 1 lb. box lasagna noodles
- 32 oz. jar spaghetti sauce
- 8 oz. mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1 lb browned ground beef, from freezer
- 5 oz. pkg. turkey pepperoni slices
- ½ cup water
- 4 oz. mushrooms, sliced
Instructions
- Spray bottom and sides of a crockpot.
- Spread a few spoonfuls of sauce on the bottom of crockpot to avoid noodles sticking.
- Break uncooked lasagna noodles into pieces; place ⅓ of the broken lasagna noodles in a layer on bottom of the pot.
- Pour about ⅓ of the sauce evenly over the noodles.
- Next, place ½ of the ricotta and ⅓ of the mozzarella over the sauce.
- Place ½ of the browned ground beef on top of the cheese, followed by half of the pepperoni and mushrooms.
- Place a few spoonfuls of sauce lightly over the meat.
- Repeat the layers starting with the broken noodles, sauce, cheeses, meat, and a little more sauce.
- Finally, layer the last ⅓ of the broken noodle pieces over the top.
- Cover noodles completely with remaining sauce.
- Sprinkle remaining mozzarella cheese over the top.
- Pour water around the edges; cover and cook on low for 3 hours.
Notes
Note about cooking time: Cooking times vary greatly depending on the size of your crockpot as well as its cooking temperature. You may find that it takes longer for the meal to cook in your crockpot, so be sure to allow for variance.
Nutrition per serving
Calories: 566 calCarbohydrates: 51 gProtein: 34 gFat: 25 gSodium: 1170 mgFiber: 4 gSugar: 7 g
Crockpot Pizza Pasta Permalink
🗓️ Day 3
- Roast Beef Picante
- Mashed Potatoes
- Seasoned Green Beans
Roast Beef Picante
Tender and perfectly seasoned, this marinated Roast Beef Picante is flavorful without time-consuming prep work. Most of the time needed is for marinating, which makes this the perfect meal to prep in the morning and when you are ready to prepare for dinner, it can go in the oven while you get side dishes ready.
Ingredients
- ½ C. onion, finely chopped
- ¼ C. water
- 3 Tbsp. lime juice
- 2 large cloves garlic, minced
- 1 Tbsp. oil
- ½ teaspoon thyme, divided
- salt and pepper to taste
- 2 lbs boneless beef roast
- 1 C. beef broth
- 2 tsp. sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. parsley, chopped
Instructions
- For marinade, combine onion, water, lime juice, garlic, oil, ¼ teaspoon thyme, salt and pepper.
- Place beef in a bowl. Pour marinade over meat, cover bowl, and refrigerate 6-8 hours. Remove meat from marinade, discard leftover marinade.
- Place meat on a rack in a roasting pan. Preheat oven to 350°F. Roast for 40-50 minutes or until done.
- Remove meat from pan, cover with foil. Let stand 10 minutes then slice against the grain.
- In the meantime, in a saucepan combine any pan drippings, beef broth, sugar, and cornstarch. Bring to a boil then turn heat down to low and stir until thickened.
- Season gravy with parsley and remaining thyme and serve over meat.
Nutrition per serving
Calories: 199 calCarbohydrates: 5 gProtein: 26 gFat: 8 gSodium: 177 mgFiber: 1 gSugar: 2 g
Roast Beef Picante Permalink
Homemade Mashed Potatoes
Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
Ingredients
- 5 lbs. potatoes, cleaned and peeled (see note below)
- 6 tablespoon butter, divided
- ¼ cup skim milk, or more as needed
- salt to taste
- pepper to taste
- paprika, for garnish
Instructions
- Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
- Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
- Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.
Notes
Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
If you need to speed up the cooking process, try chopping your potatoes before boiling.
Nutrition per serving
Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
Seasoned Green Beans
This quick recipe will bring extra flavor to fresh or frozen green beans.
Ingredients
- 1 lb. fresh or frozen green beans
- 2 tsp. butter
- ¼ package Good Seasons Italian dressing mix, or more to taste
Instructions
- If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
- Lightly steam green beans, then drain excess liquid.
- Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.
Nutrition per serving
Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
Seasoned Green Beans Permalink
🗓️ Day 4
- Tuna Cheese Melts
- Celery Sticks with Ranch Dressing
- Pears
Tuna Cheese Melts
These tuna cheese melts are perfect for evenings when you need a quick and easy dinner. If you have a toaster oven, you don't even need to use your oven!
Ingredients
- 10 oz canned white tuna, chunked and drained
- 1 tablespoon onions, chopped
- ½ cup mayonnaise
- 1 ½ tablespoon pickle relish
- 8 slices whole grain bread, toasted
- 4 slices Swiss cheese
Instructions
- Preheat broiler. Toast bread; set aside.
- In a medium bowl, combine tuna, mayonnaise, onion, and pickle relish; mix well. Top 4 of the slices of bread with tuna mixture.
- Place cheese slices over the tuna and lightly broil until cheese melts, about 2 minutes. Top with remaining bread slices and serve.
Notes
Nutrition facts use tuna packed in water.
Nutrition per serving
Calories: 401 calCarbohydrates: 5 gProtein: 25 gFat: 31 gSodium: 572 mgFiber: 1 gSugar: 1 g
Tuna Cheese Melts Permalink
🗓️ Day 5
- Beef Stew with Dumplings
- Green Salad
Beef Stew with Dumplings
Rich flavors and tender dumplings make this easy beef stew a fall favorite.
Ingredients
- 1 lb. beef stew meat, cut into small pieces
- 2 Tbsp. oil
- 1 large onion, chopped
- 8 oz. mushrooms, sliced
- 2 carrots, chopped
- 3 medium potatoes, peeled & cut into chunks
- 15 oz. can stewed tomatoes, undrained
- 15 oz. can beef broth
- Water as needed to cover ingredients
Dumplings:
- 1 ½ C flour
- 3 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ C milk
Instructions
- In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
- Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
- Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
- Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
- Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.
Notes
You can avoid peeling potatoes by choosing Yukon gold variety or by using about 1-½ cups frozen hash browns in place of potatoes.
If you would like to make this in the crockpot, you can omit the sautéing and combine everything except the dumpling ingredients in the crockpot. Cook on low for about 6 hours, and follow the instructions for making the dumplings just before serving.
If you make this in the Instant Pot and would like to let me know your method, I’ll add it for others to follow.
Nutrition per serving
Calories: 381 calCarbohydrates: 47 gProtein: 26 gFat: 11 gSodium: 698 mgFiber: 5 gSugar: 7 g
Beef Stew with Dumplings Permalink
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