Week 7 Summary |
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Notes for this week |
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Day 1 |
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Pesto Ravioli Casserole | Pan Sautéed Zucchini and Onion | |
Day 2 |
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Crockpot Lentil Soup with Kielbasa | Garlic Bread | Green Salad |
Day 3 |
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French Dip Sandwiches | Thai Pasta Salad with Sesame-Ginger Dressing | Potato Chips |
Day 4 |
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Chicken and Mushrooms with Wine | Spaetzle | Green Peas |
Day 5 |
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Baked Penne Pasta | Broccoli Salad |
🗓️ Day 1
- Pesto Ravioli Casserole
- Pan Sautéed Zucchini and Onion
Pesto Ravioli
This easy casserole gives a delicious basil pesto flavor to what is essentially an easy version of lasagna. Switch up the flavors by using different ravioli fillings or even throw in some fresh baby spinach with the spaghetti sauce.
Ingredients
- 25 oz. fresh or frozen ravioli, flavor of your choice
- 1 cup ricotta cheese
- ½ cup prepared pesto sauce
- 2 cups mozzarella cheese, shredded (divided)
- ½ cup Parmesan cheese, shredded
- 24 oz. jar spaghetti sauce
Instructions
- Cook ravioli according to package directions; drain.
- While ravioli is cooking, mix together ricotta, pesto, 1 ½ cups mozzarella cheese, and ½ cup parmesan cheese in a large bowl until thoroughly blended.
- Add cooked ravioli and spaghetti sauce. Gently stir.
- Pour ravioli mixture into a lightly sprayed 9x13 casserole dish. Sprinkle with ½ cup mozzarella cheese and bake at 350°F for about 20 minutes until heated through and cheese has melted.
Notes
Beef ravioli used in nutrition data.
Nutrition per serving
Calories: 440 calCarbohydrates: 26 gProtein: 22 gFat: 28 gSodium: 1608 mgFiber: 4 gSugar: 9 g
Pesto Ravioli Permalink
Pan Sautéed Squash and Onions
Ingredients
- 2 yellow squash or zucchini, sliced
- 1 onion, sliced
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté squash and onion in butter until tendercrisp.
Nutrition per serving
Calories: 53 calCarbohydrates: 6 gProtein: 2 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 4 g
Pan Sautéed Squash and Onions Permalink
🗓️ Day 2
- Lentil Soup with Kielbasa
- Garlic Bread
- Green Salad
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
- Easiest French Dip Sandwiches
- Thai Pasta Salad with Sesame Ginger Dressing
- Potato Chips
Instant Pot French Dip with French Onion Soup (Includes Slow Cooker Option)
Savory and super tender, these easy Instant Pot French Dips with French Onion Soup with melted cheese and rich au jus are mouth-wateringly good. They require almost no cleanup, so they are great for busy nights!
Equipment
Ingredients
For French Dip and Au Jus
- 2 tablespoons butter
- 1-½ to 2 pounds extra thin-shaved chuck steak
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10.5 ounces condensed French onion soup
- 10.5 ounces beef consommé
For Assembly
- 4 6-inch hoagie rolls
- 4 slices provolone cheese
- Horseradish sauce as needed for sandwiches, about 2 teaspoons for each sandwich
Instructions
- Leaving meat slices layered, trim any large pieces of fat and discard.
- Still leaving the meat slices layered, slice meat crosswise and lengthwise if needed to create 4” squares of layered meat.
Instant Pot Instructions (if using slow cooker, skip to slow cooker instructions)
- Turn Instant Pot on. Press the sauté button.
- Add the butter and melt it.
- When the butter is melted, add the steak slices and sprinkle the salt and pepper over everything. Stir gently to break up the meat pieces in the butter.
- Suaté until the meat has mostly turned from brown to pink, then press the Keep Warm button.
- Add both cans of condensed soup (do not dilute).
- Stir gently, mixing everything and continuing to break up the meat.
- Ensure the sealing ring is properly seated around the inside of the lid. Put the lid on and turn it firmly to lock.
- Turn the knob on top to the Sealing position.
- Press the Manual button and set the timer for 15 minutes. In a 6 quart IP, it takes around 5-6 minutes to come to pressure.
- When pressure cooking is done, natural pressure release for 15 minutes (leave the knob on top pointed to sealing until the count up timer indicates that 15 minutes has passed).
- While the Instant Pot is releasing pressure naturally, prepare the hoagie rolls by spreading horseradish sauce on one side and placing a cheese slice on the other side.
- After 15 minutes of pressure release, carefully turn the knob on top to the Venting position. Always keep face and hands away from the vent hole near the knob.
- Once there is no steam venting (there may not be any after 15 minutes of NPR), remove the lid. If the lid will not turn, there is still pressure that has not vented.
Slow Cooker Instructions
- If you wish, sauté the beef in melted butter in a skillet and transfer to slow cooker. You may skip this step and just place the meat and butter directly into the slow cooker together.
- Add the salt, pepper, and soups to the slow cooker. Stir gently.
- Set the slow cooker to high for 4 hours or low for 6-8 hours (time will vary based on the size of your slow cooker and how hot it cooks).
- Stir gently to mix every hour or two.
- When the meat is near the end of cooking time, prepare the hoagie rolls by spreading horseradish sauce on one side and placing a cheese slice on the other side.
Sandwich Assembly
- Using tongs, carefully dip the beef out of the broth onto the hoagie rolls.
- Using a ladle, place au jus into each of 4 small dipping bowls. You may strain the au jus if you wish.
- Serve sandwiches with au jus for dipping.
Notes
Nutrition information will vary depending in how much au jus is used. The data above is calculated assuming that half of the au jus will be used.
Nutrition per serving
Serving: 1 sandwichCalories: 712 calCarbohydrates: 44 gProtein: 56 gFat: 33 gSodium: 1550 mgFiber: 1 gSugar: 7 gNet Carbohydrates: 43 g
Instant Pot French Dip with French Onion Soup (Includes Slow Cooker Option) Permalink
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
🗓️ Day 4
- Chicken and Mushrooms with Wine
- Spaetzle
- Green Peas
Chicken and Mushrooms in Wine Sauce
White wine pairs perfectly with chicken and mushrooms in this easy stovetop dish that is seasoned with rosemary and garlic. Serve it with buttered pasta and a green vegetable for a delicious and quick weeknight meal.
Ingredients
- 2 tablespoon olive oil
- ½ cup chicken broth, separated
- 1.5 lbs. chicken breast halves, thin cut or flattened
- ½ cup green onion, chopped
- 8 oz mushrooms, quartered
- 1 teaspoon dried rosemary
- 3 teaspoon garlic, minced
- ½ cup white wine, like dry riesling
- 1-½ teaspoon cornstarch
Instructions
- Lightly brown chicken in olive oil in a hot skillet. Add remaining ingredients except cornstarch and 1 Tbsp. broth and stir gently.
- Cover and heat to a boil, then simmer at reduced heat until chicken is cooked through, about 10 - 15 minutes.
- While chicken is cooking, mix cornstarch with reserved tablespoon of room temperature broth to make a slurry. Set aside.
- When the chicken is done, remove the chicken and mushrooms and set aside, leaving the liquid in pan. Add the cornstarch slurry to the liquid in the pan and mix well over medium heat until mixture starts to thicken.
- Return chicken and mushrooms to the pan and simmer for 5 minutes before serving.
Notes
For a richer sauce, you may use clarified butter instead of olive oil.
Dry white wines like riesling or Sauvignon blanc are a good choice for this dish because they are good for making a light sauce and pair well with rosemary.
Nutrition per serving
Calories: 305 calCarbohydrates: 5 gProtein: 38 gFat: 12 gSodium: 312 mgFiber: 1 gSugar: 2 g
Chicken and Mushrooms in Wine Sauce Permalink
🗓️ Day 5
- Baked Penne Pasta
- Broccoli Salad
Freezer-Friendly Penne Pasta Bake
Let go of the ordinary with the distinctive flavor of our delicious freezer-friendly Penne Pasta Bake! Traditional red sauce is replaced with a creamy combination of brown gravy, spaghetti sauce, and half & half and flavored with garlic, herbs, and cheese.
Ingredients
- 2 tablespoon 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 teaspoon oregano
- ½ teaspoon rosemary
- salt and pepper to taste
- 12 oz. penne pasta
- 1 cup mozzarella cheese, shredded
- non-stick cooking spray
Instructions
- 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.
Notes
This pasta dish freezes well so you may want to double the ingredients on your shopping list and make an extra pan for the freezer. Prepare your recipe for the freezer, but do not bake. Wrap with foil or freezer paper and label with "Penne Pasta Bake: Thaw and bake at 350°F for 25 minutes."
Nutrition per serving
Calories: 357 calCarbohydrates: 36 gProtein: 23 gFat: 13 gSodium: 428 mgFiber: 2 gSugar: 3 g
Freezer-Friendly Penne Pasta Bake Permalink
Broccoli Salad
Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
Ingredients
- 3 cups fresh broccoli florets
- ¾ cup cheddar cheese, shredded
- 2 Tbsp. onion, chopped
- ¾ cup mayonnaise
- ⅓ cup sugar
- 1 ½ Tbsp. red wine vinegar
- 6 strips turkey bacon, cooked and crumbled
Instructions
- In a large bowl, combine the first 3 ingredients and set aside.
- In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
- Add bacon crumbles just before serving.
Nutrition per serving
Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
Broccoli Salad Permalink
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