MENU – August Week 5

Week 5

Sunday Menu

  • Beefy Enchilada Bake with
  • Side Salad

Prep

  • Preheat your oven to 400 degrees.
  • Brown your ground beef in a skillet over medium heat. Add 1/2 of a medium yellow onion chopped to the beef. If you’re making a small bake, use 1 pound beef to 6 small to medium tortillas. I usually make at least 12 tortillas using 2 pounds of beef because the leftovers are so good. I use corn tortillas but use what you prefer.
  • Once beef and onions are done, remove from heat. Spray/oil a baking dish to fit the size bake you’re making. Evenly distribute the beef & onion mixture onto the middle of your tortillas. Roll them up and place them into your baking dish seam side down. Repeat until your dish is full.
  • Cover with 1-2 jars/cans of prepared enchilada sauce. If you like it saucy like I do, go with more sauce.
  • Now cover with 1-2 cups of your shredded cheese like cheddar or jack (definitely 2 cups for the larger sized bake). I like to top with dried cilantro, jalapenos, and black olives to make it pretty and give it a little more flavor. You can skip if you don’t like those ingredients.
  • Bake about 20-25 minutes or until cheese is melted and sauce is bubbling.
  • Put your side salad with greens, tomatoes, cucumbers, shredded carrots, etc. on your plates. Dress with your favorite dressing then add a slice of enchilada bake on the side. Yum!

Grocery Items

  • Ground Beef
  • Yellow Onion (2 meals)
  • Flour/Corn Tortillas (2 meals)
  • Enchilada Sauce, Red or Green
  • Cheese of choice, shredded (2 meals)
  • Black Olives (optional) & Jalapenos
  • Salad Greens (2 meals)
  • Salad Veggies like:
    • Tomatoes
    • Cucumbers
    • Shredded Carrots
    • Radishes
  • Salad Dressing of choice
  • Spice: Cilantro, dried or fresh (optional)

Monday Menu

  • Burgers and the Fixins with
  • Cantaloupe

We are having beef options two days in a row. Don’t sweat it! Beef packs in some amazing nutrition (iron, zinc, phosphorus, riboflavin, and more).

Prep

  • Preheat grill or grill pan to medium-high heat.
  • Pat your burgers (beef, turkey, etc.). I usually get about 4 burgers per pound of meat. Grill to desired doneness, usually about 4 minutes per side for my taste.
  • Slice a cantaloupe or melon of choice for your side. You could pick up pre-sliced or cubed if you like.
  • Slice tomatoes and onions for your burgers. You could grill the onions if you like. Wash and dry lettuce.
  • Dress up your burgers to your liking, slap on a side of cantaloupe, and dig in!

Grocery Items

  • Ground Beef/Turkey
  • Buns
  • Cantaloupe/Melon
  • Tomato for slicing
  • Onion (If you need more)
  • Lettuce
  • Condiments of choice like mayo, ketchup, mustard

Tuesday Menu

  • Slow Cooker BBQ Chicken with
  • Coleslaw and
  • Cheese Quesadilla Points

It’s time to get out that Crock-Pot. This recipe is easy peasy!

Prep

  • START IN THE MORNING: I use a large package of chicken breasts (3-4 pounds which is 4-5 breasts). NOTE: We’re making extra chicken for Thursday.
  • Get out your slow cooker and drizzle with at least 2 tbsp olive oil so this doesn’t stick.
  • Put 1/2 cup of your favorite BBQ sauce in the bottom of the pot. Put your chicken breasts in trying to get them all on one layer touching the heating surface. Top with salt, pepper, and garlic powder to taste and 1/2 c more of your BBQ sauce.
  • Cook on LOW for 7-8 hours. Do not lift the lid during the day to check it out. The cooker knows what it’s doing and you don’t want the meat getting dry. Once it’s done, the meat will look brown, and it will fall apart and be very easy to shred.
  • Prepare slaw — you can cut your own cabbage or use a bag of pre-cut cabbage. More often, I buy it ready to go. To make the slaw dressing use 1/2 c mayo or Greek yogurt, ~ 3 tbsp milk, 1 tbsp white vinegar, 1/2 tsp celery seed, and salt and pepper to taste. Mix that all together and mix into your slaw. That’s enough dressing for a regular-sized bag of shredded/chopped cabbage (about 4 cups). Put slaw in the refrigerator until time to serve.
  • Using leftover cheese & tortillas from Sunday, make cheese quesadilla points to serve as a side. Put tortillas in a pan over medium heat. Put enough cheese to cover half of the tortilla and just fold over. Flip them fold side down so the cheese stays in place. Cut them into points and serve with your BBQ chicken and slaw. De-lish!

Grocery Items

  • Chicken Breasts, boneless, skinless  (2 meals)
  • BBQ Sauce of choice
  • Tortillas (if you need more)
  • Olive Oil
  • Cabbage, shredded
  • Mayo/Greek Yogurt
  • Milk (2 meals)
  • White Vinegar
  • Spice: Celery Seed

Wednesday Menu

  • Grilled Pork Chops with
  • Roasted Asparagus and
  • Smashed Red Potatoes w/ Chives

I’ve just recently started doing this smashed potato recipe in the microwave. Yep, the microwave. Welcome to the future ; )

Prep

  • Preheat your grill or grill pan to medium heat. Season chops with salt & pepper & salt-free seasoning blend like Mrs. Dash Table Blend. Grill them for 5-7 minutes per side (depending on thickness) or until done. Chops are generally pretty lean so if you cook them too long, they’ll get tough. NOTE: Make extra chops for Friday.
  • Preheat your oven to 400 degrees. Drizzle a baking pan with olive oil and then place cleaned and trimmed asparagus on the pan. Drizzle with olive oil and season with salt & pepper to taste. Roast for 15-20 minutes or until desired texture is reached.
  • Use a large microwave-safe dish with a lid. Add cleaned small red potatoes that have been sliced in half and 1/4 cu water. Cover with lid and cook on high about 10 minutes. I use about a dozen potatoes.
  • CAREFULLY remove to check doneness. Watch out for the steam. The potato should press easily with a fork. If not, mix them around and put them back in the microwave for 2-3 more minutes.
  • Once done, drain water and smash the potatoes with a fork. Mix in ~1/2 c milk, 2 tbsp butter, 1 tbsp dried chives, and salt and pepper to taste.
  • Plate it all up. Wooo, it’s getting tasty in here!

Grocery Items

  • Pork Chops (2 meals)
  •  Asparagus, fresh
  • Red Potatoes, small
  • Milk (if you need more)
  • Butter
  • Spices: Chives, dried, and Mrs. Dash Table Blend or similar

Thursday Menu

  • BBQ Chicken (leftover) on
  • Salad with
  • Sweet Corn & Avocado

Prep

  • Get your “meal salad” plates or bowls out. Place your lettuce or mixed greens plus any other veggies you like in the bowls/plates. If you have some leftover slaw, add it. It may sound weird but it tastes amazing.
  • Cook enough corn so you have about 1/2 c per salad. I use frozen and cook in the microwave, lidded, 5-7 minutes. Drain and add to your salads.
  • Heat up your leftover BBQ chicken and top the salads. Drizzle a little ranch dressing over each salad.
  • Top with sliced avocado. Nomnom!

Grocery Items

  • Salad Greens (if you need more)
  • Corn, frozen or canned
  • Avocado
  • Ranch Dressing, of choice

Friday Menu

  • Pork Fried “Rice” Bowl (leftover pork) with
  • Mixed Veggie Quinoa

Chopsticks are optional but fun!

Prep

  • Start by cooking your quinoa per package instructions. One cup dry makes about 4 servings cooked. I use chicken stock instead of water for a more intense flavor. NOTE: If you want to use rice, that’s cool too – we switch it up!
  • Cook your frozen veggies in a microwave-safe dish with a lid. Carefully remove when finished and drain.
  • Cut the leftover pork chops from Wednesday into small cubes. Warm in the microwave covered with a wet paper towel to keep it moist.
  • Put it all together. Heat a large skillet to medium heat. Add 2 tbsp butter (or more if needed) and crack two eggs in the skillet. Using a spatula, mix the egg with butter until the eggs are almost cooked through. Add the quinoa, drained veggies, and heated pork. Add at least 2 tbsp soy sauce. Remove from heat, mix and serve immediately.
  • Top with sliced green onion (optional) and dig in!

Grocery Items

  • Quinoa/Rice
  • Chicken Stock
  • Mixed Veggies, frozen, 12-16 oz bag
  • Lite Soy Sauce
  • Butter
  • Eggs
  • Green Onion (optional)

Saturday Menu

  • Chili with Beef & Beans

I really like chili and my daughter doesn’t care if it’s 100 degrees out. It’s easy & leftovers are delicious. I also use canned tomatoes & canned beans (I don’t soak beans ;)) to make it.  I tend to do a mix of both. You can make your chili just before dinner or pop it in the slow cooker to simmer all day.

Prep

  • Start by browning your meat in a large pot. You cannot skip this step even if you’re using a Crock Pot. It’s not safe. I like it meaty so I usually cook up two pounds of ground beef.
  • Once the meat is cooked, add 2 tbsp chili powder and 1 tsp garlic powder. Mix in with the meat. If you want to use the Crock Pot, transfer the meat now and continue adding the rest. Otherwise, just do it all in the pot.
  • Open all of your cans – chili beans, kidney beans, and tomatoes. Drain the kidney beans. If you want to use spicy diced tomatoes for an extra kick, that’s good too.
  • Dump it all in your pot and stir. Simmer at least 20 minutes. It gets better the longer it simmers.
  • Add hot sauce to taste. Serve with your favorite toppings. Mine are cheese and sour cream. If you have leftover green onion, that would look nice and taste great, too. Try crackers or tortilla chips as a side. Enjoy!

Grocery Items

  • Ground Beef, 1-2 pounds
  • 2 cans Chili Beans
  • 2 cans Kidney Beans
  • 2 cans Diced Tomatoes
  • Hot Sauce, if desired
  • Toppings like
    • Sour Cream
    • Cheese
    • Green Onions
  • Crackers or Tortilla Chips
  • Spices: Chili Powder, Garlic Powder
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