Week 53 Summary |
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Notes for this week |
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Day 1 |
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Easy Shepherd's Pie (Freezer-Friendly) | Green Salad | |
Day 2 |
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Burritos Mojados | Restaurant Style Mexican Rice | |
Day 3 |
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Chicken Pepper Pasta | Slow Simmered Green Beans | |
Day 4 |
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Pasta e Fagioli | Green Salad with Italian Dressing | |
Day 5 |
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Grilled Cheese Sandwiches | Thai Pasta Salad with Sesame Ginger Dressing | Fruit of Your Choice |
🗓️ Day 1
- Easy Shepherd's Pie (Freezer-Friendly)
- Green Salad
Easy Shepherd’s Pie (Freezer-Friendly)
This super easy Shepherd’s Pie is not only rich and delicious, but it is also makes a great frozen Shepherd's Pie to stock your freezer. It is full of meat and vegetables in a rich beef and tomato sauce topped with creamy mashed potatoes and a sprinkling of cheese.
Ingredients
- 1 pound ground beef, lamb, venison, or elk
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables, thawed
- 1 packet brown gravy (.87 ounces), plus water as needed to prepare
- 3 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 4 cups prepared mashed potatoes
- 1 teaspoon garlic salt
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat oven to 400º F.
- Brown the meat and sauté the onion together in a large fry pan. There should be enough fat from the meat to sauté the onion, but if the meat is low in fat, add a tablespoon of vegetable oil.
- While the meat and onion are cooking, prepare the brown gravy as directed on the package.
- When the meat and onions are cooked, add the vegetables, brown gravy, tomato paste, Worcestershire sauce, cayenne pepper, and salt and pepper. Mix well.
- Place the meat mixture in the bottom of a baking dish (see notes regarding baking dish).
- Mix ½ cup cheddar cheese with potatoes, and season with garlic salt and pepper to taste.
- Place large spoonsful of mashed potatoes on top of meat mixture and spread gently to create a uniform layer.
- Sprinkle the remaining ½ cup cheddar cheese on top of the potatoes.
- Bake at 400° F for 25 minutes. (If you are using a deeper dish you may need to extend the cooking time.)
Video
Notes
If you prefer your potatoes soft, use a deep rounded dish which will result in a thicker layer of potatoes. If you prefer a crunchier topping, use a shallow rectangular casserole dish so the potatoes will be in a thin layer.
This recipe is freezer-friendly. To freeze, prepare as directed but do not bake; wrap the dish with heavy-duty foil and label:
Thaw. Bake at 400° F for 40 minutes or until hot and bubbly. (If you are using a deeper dish you may need to extend the cooking time.)
Nutrition per serving
Calories: 395 calCarbohydrates: 49 gProtein: 27 gFat: 11 gSodium: 1153 mgFiber: 6 gSugar: 4 gNet Carbohydrates: 40 g
Easy Shepherd’s Pie (Freezer-Friendly) Permalink
🗓️ Day 2
- Burritos Mojados
- Restaurant Style Mexican Rice
Burritos Mojados
Burritos without sauce are simply called burritos, but burritos with sauce are called burritos mojados, or wet burritos. This recipe calls for our homemade enchilada sauce, which is quick and easy and is less expensive than canned enchilada sauce.
Ingredients
- 1 pound dry pinto beans, about 2-⅓ cups
- 4 quarts tap water
- 4 oz butter
- Adobo to taste
- 6 flour tortillas
- 2 C. shredded cheddar cheese
- 1 recipe homemade enchilada sauce
- Garnishes (cilantro, shredded cheese, sour cream, olives, etc.)
Instructions
- Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste.
- Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
- Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.
Notes
Nutrition data does not include garnishes and is based on using half of the bean mixture.
Nutrition per serving
Calories: 472 calCarbohydrates: 33 gProtein: 23 gFat: 27 gSodium: 857 mgFiber: 5 gSugar: 4 g
Burritos Mojados Permalink
Easy Homemade Enchilada Sauce
This enchilada sauce is quick and easy to make and is less expensive than store-bought enchilada sauce. Serve it with burritos or enchiladas for a delicious inexpensive meal.
Ingredients
- 15 oz tomato sauce
- ½ teaspoon oregano
- ½ tablespoon garlic powder
- ½-1 teaspoon chili powder
- 1 teaspoon onion powder
- cumin to taste
Instructions
- Combine all ingredients and let simmer over low heat for about 10 minutes to combine the flavors.
Notes
Nutrition data is for entire recipe.
This easy, made-from-scratch enchilada sauce can be made in bulk and frozen in recipe-sized portions. Simply multiply the recipe by the number of batches you would like to make (use the adjustable serving slider to adjust quantities), then divide the bulk sauce by that same number of portions to freeze. Label as follows:
Homemade Enchilada Sauce Date____________________
Thaw and use in place of canned enchilada sauce. Equals one 15 oz. can enchilada sauce.
Nutrition per serving
Calories: 138 calCarbohydrates: 30 gProtein: 7 gFat: 1 gSodium: 2258 mgFiber: 7 gSugar: 18 g
Easy Homemade Enchilada Sauce Permalink
Restaurant Style Mexican Rice
Liven up plain white rice with deliciously easy restaurant-style Mexican rice. Its aromatic Mexican-style base with the traditional addition of mixed vegetables will have you going back for seconds! Use it alone as a side dish for your favorite Mexican dishes or in place of white rice in burrito wraps or bowls for extra flavor.
Ingredients
- 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
Instructions
- 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.
Notes
Vegetarian Adaptation: Substitute vegetable soup base or Better Than Bouillon No Chicken Base (affiliate link) for chicken bouillon. The No Chicken Base is the closest flavor to real chicken soup base that I have found, and it really enhances my vegetarian dishes. A beef version (affiliate link) is also available.
Gluten-free: Some bouillon contains wheat or rye. Check your labels or buy certified GF bouillon.
Nutrition per serving
Calories: 218 calCarbohydrates: 43 gProtein: 5 gFat: 3 gSodium: 139 mgFiber: 2 gSugar: 2 g
Restaurant Style Mexican Rice Permalink
🗓️ Day 3
- Chicken Pepper Pasta
- Slow Simmered Green Beans
Chicken Pepper Pasta
Tarragon complements chicken beautifully, giving Chicken Pepper Pasta a unique and delicious flavor.
Ingredients
- 4 Tbsp. butter
- 1 medium onion, cut into thin wedges
- 1 medium red bell pepper, cut into strips
- 1 medium orange or yellow bell pepper, cut into strips
- 1 teaspoon minced garlic
- 1 ½ C cooked chicken, chopped
- 1 teaspoon dried tarragon leaves
- ¾ teaspoon salt
- ¼ teaspoon coarsely ground pepper
- 8 oz uncooked angel hair pasta
- 1 C Mozzarella Cheese, shredded
- ½ C shredded Parmesan cheese
- 1 C half and half
Instructions
- Prepare pasta according to directions and drain.
- Melt butter in large skillet and add onion, bell peppers, and garlic and cook on medium high until vegetables are tender crisp.
- Add cooked, chopped chicken, tarragon, salt, and pepper. Cook, stirring gently, until chicken is hot.
- Add mozzarella, half and half, and Parmesan cheese to chicken.
- Reduce heat and cook on low until cheese is melted.
- Rinse pasta in hot water until noodles are warm, and add to pan. Toss gently and serve.
Nutrition per serving
Calories: 647 calCarbohydrates: 53 gProtein: 34 gFat: 33 gSodium: 989 mgFiber: 4 gSugar: 6 g
Chicken Pepper Pasta Permalink
Slow Simmered Green Beans
Make the most of canned green beans by slow-simmering them in butter.
Ingredients
- 38 ounces Blue Lake green beans, canned
- 4 tablespoons butter
Instructions
- Place undrained green beans into a pot and add the butter.
- Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.
Nutrition per serving
Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
Slow Simmered Green Beans Permalink
🗓️ Day 4
- Pasta e Fagioli
- Green Salad with Italian Dressing
Pasta e Fagioli
Pasta e Fagioli is an easy 30 minute soup that is full of Italian flavor and accented with ditalini, orzo, or other small pasta cooked al dente.
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- salt to taste
- 14.5 oz. vegetable or chicken broth
- 29 oz. fire-roasted tomatoes
- 8 oz. can tomato sauce
- 1 cup ditalini, orzo, or other small pasta
- 15 oz. can cannellini beans, with liquid
- shredded Parmesan cheese, if desired
- fresh parsley, for garnish if desired
Instructions
- In a large saucepan, heat oil over medium heat. Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.
- Add chicken broth, tomatoes, and tomato sauce. Simmer on low 15 to 20 minutes.
- Add pasta and cook 7-10 minutes until pasta is al dente. Add undrained beans. Mix thoroughly and continue cooking until heated through.
- Sprinkle shredded Parmesan cheese and fresh parsely on top if desired and serve.
Notes
Pasta e Fagioli can be made in the crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.
You can substitute other vegetables, legumes, or pasta if you wish, making this a good recipe to use what you have on hand.
Nutrition per serving
Calories: 231 calCarbohydrates: 44 gProtein: 10 gFat: 3 gSodium: 841 mgFiber: 6 gSugar: 7 g
Pasta e Fagioli Permalink
🗓️ Day 5
- Grilled Cheese Sandwiches
- Thai Pasta Salad with Sesame Ginger Dressing
- Fruit of Your Choice
Thai Pasta Salad with Sesame Ginger Dressing
Bursting with color and flavor, Thai Pasta Salad with Sesame Ginger Dressing is a perfect side dish. Carrots, red bell pepper, and edamame mixed with spiral pasta and peanuts are drenched in a delicious ginger dressing in this easy, impressive Thai noodle salad.
Equipment
Ingredients
Sesame Ginger Dressing
- ¾ cup vegetable oil
- 4-½ tablespoons rice wine vinegar
- 2-¼ tablespoons tamari or soy sauce
- 1-½ tablespoons Dijon mustard
- 3 tablespoons freshly grated ginger
- 3-¾ tablespoons honey
- ⅓ teaspoon toasted sesame oil
- ⅓ teaspoon sriracha hot sauce
Thai Pasta Salad
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- ⅔ cup shredded carrots
- 1-⅓ cups whole cocktail peanuts
- 2 tablespoons finely chopped fresh cilantro leaves
- 1-½ cups steamed and shelled edamame
- 16 ounces tri-color rotini
Instructions
Dressing
- The dressing can be made ahead and stored in an airtight container for up to 4 days.
- Combine all of the dressing ingredients in the immersion blender container (if you do not have an immersion blender, you may use a regular blender). I do not recommend using a whisk to mix the dressing as it will be difficult to get it to the point of emulsifying.
- Blend for 1-2 minutes until the mixture has emulsified into a smooth consistency.
Salad
- Cook pasta according to the package directions.
- While the rotini is cooking, prepare the cucumber, red bell pepper, carrots, peanuts, cilantro, and edamame, and combine them in a large bowl with lid.
- When the rotini is done, drain in a strainer or colander and rinse with cold water until the pasta is cool to the touch.
- Drain pasta well and add to the vegetables in the bowl. Toss gently.
- Pour the dressing over the pasta and vegetables and mix well. Refrigerate for 1-2 hours or until ready to serve. If preparing more than two hours in advance, wait to add dressing to salad until 1-2 hours before serving.
Video
Nutrition per serving
Calories: 409 calCarbohydrates: 40 gProtein: 12 gFat: 24 gSodium: 226 mgFiber: 4 gSugar: 8 gNet Carbohydrates: 36 g
Thai Pasta Salad with Sesame Ginger Dressing Permalink
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