MENU – November Week 1

Week 1

Sunday Menu

  • Cashew Chicken Lettuce Wraps with
  • Rice

This has a few more ingredients than our typical YSS meal, but it’s worth the few extra bottles to get such an authentic flavor.

INGREDIENT TIP: I buy ginger root and peel the entire thing at once. You can wrap it in plastic wrap and store in a Ziploc bag in the freezer for quick use later. You can also buy it in a tube ready to squeeze in the salad/herb section.

TIME-SAVER TIP: If you have the time, you can make your soup for tomorrow and store it in the fridge overnight. You can put it in the slow cooker tomorrow or just reheat it for dinner.


  • This recipe serves 4 (tweak as needed). Start by chopping about 1.5 pounds of chicken (that’s about 3 small boneless, skinless breasts) into ~ 1-inch cubes. Put in a bowl. Add 2 Tbsp cooking sherry, 2 tsp peeled and minced fresh ginger, and 2 tsp cornstarch. Mix it all together until chicken is coated and pop it in the fridge for about 20-30 minutes.
  • Start your rice per package instructions using chicken stock instead of water for a richer flavor. NOTE: Make extra for Tuesday night.
  • Now make your sauce (I use a glass 2 cup measuring cup). Mix 3/4 c chicken stock, 1 Tbsp cornstarch, 1 Tbsp rice vinegar, 2 tsp sugar, and 2 Tbsp soy sauce. Set aside.
  • Heat a medium-large skillet to medium heat. Add 1 Tbsp vegetable oil. Cook your chicken in batches if needed and set aside on a plate once cooked through. After your chicken is cooked, add 1 Tbsp oil to the pan. Add 3/4 c cashew halves, 2 cloves minced garlic, and sliced green onion to taste (if you like green onions). Cook for about 2 minutes and add chicken back to the pan. Mix your sauce and add to pan. Stir over medium heat until sauce thickens. Remove from heat.
  • Serve rice with cashew chicken in your lettuce wrap (two leaves of iceberg/bibb lettuce together usually does the trick). Enjoy!

Grocery Items

  • Chicken Breasts, boneless, skinless
  • Fresh Ginger Root (small) or refrigerated tube of ginger
  • Cashew Halves
  • Garlic
  • Iceberg or Bibb Lettuce
  • Green Onion (optional)
  • Rice (2 meals)
  • Cornstarch
  • Sugar
  • Chicken Stock (No Salt Added)
  • Cooking Sherry
  • Rice Vinegar
  • Lite Soy Sauce
  • Vegetable Oil

Monday Menu

  • Nostalgia Soup (Veggie Beef) with
  • Grilled Cheese Sammy

We all have foods that remind of us of childhood. This beefy vegetable soup takes me back… And, this soup is so good leftover. Don’t forget to pack some for lunch!


  • Start by browning 1.5 pounds of ground beef.
  • Steam 1-2 pounds (bags) of frozen mixed veggies (peas, carrots, green beans, etc). Steaming helps the soup cook faster–especially if you’re going to eat the soup immediately.
  • Once the beef is done, add in 1/2 head shredded cabbage and a splash of beef stock. Mix in and cook over medium heat until cabbage is softened. Drain and add in your steamed mixed veggies, 1 can stewed tomatoes, 1 can diced tomatoes (Italian style), 2 tsp dried oregano, salt/pepper to taste, and the rest of your beef stock.
  • Let simmer for about 30 minutes OR MAKE AHEAD and cook on low in your slow cooker until you get home for dinner. I like to serve this with grated Parmesan cheese on top.
  • Make your yummy grilled cheese sandwiches. Butter, bread, cheese, bread, butter–> toast it up on medium heat in a skillet. Once your cheese is melted, plate it up with your soup & dig in.

Grocery Items

  • Ground Beef
  • Cabbage, small (or shredded in a bag)
  • Mixed Veggies, frozen  (1-2 bags)
  • 1 can Stewed Tomatoes
  • 1 can Diced Tomatoes, Italian style
  • Beef Stock (32 oz box)
  • Bread of choice
  • Butter
  • Cheese (for grilled cheese)
  • Spice: Dried Oregano

Tuesday Menu

  • Marinated Greek Chicken with
  • “Dressed Up” Rice (leftover rice) and
  • Greek Side Salad

PLAN AHEAD: You’ll want to marinate your chicken for at least 30 minutes, but if you wanted to do this step before work and put in the fridge, it’ll work.

TIME SAVER TIP (TST): You may want to go ahead and make your Tzatziki sauce for tomorrow night while you’re chopping garlic and such.


  • We’ll take a little time to marinate this tasty chicken because it’ll be fabulous tomorrow night in our gyros. Cut your chicken into strips. Note: The following recipe is the ratio per 2-3 chicken breasts, but you may want to make more because we’re using the chicken tomorrow as well. Place strips in a Ziploc bag with the following to marinate: 1/4 cup olive oil, 2 Tbsp lemon juice, 3 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp cumin powder, 1/2 tsp onion powder, and 1 tsp salt. NOTE: Make enough for tomorrow’s dinner as well.
  • Get your salads ready. Salad greens, sliced tomatoes, onions, cucumbers, crumbled feta, and kalamata olives. I like to dress this salad with a Greek Vinaigrette that’s store-bought OR olive oil and red wine vinegar. You can go ahead and plate the salads on half of each plate. We’ll put the chicken and quinoa on the other half.
  • Now get your chicken cooking. Preheat a grill pan or skillet to medium heat. Cook 3-4 minutes per side until cooked through and juices run clear.
  • While the chicken is cooking, reheat your rice. I like to dress it up by adding a little dressing (any noted above), olive oil, dried oregano, and some crumbled feta. YUM-O!

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Lemon Juice
  • Garlic
  • Lettuce (Romaine or Green Leaf)
  • Tomatoes
  • Red Onions
  • Cucumber
  • Kalamata Olives
  • Feta Cheese (crumbles)
  • Greek Salad Dressing OR Red Wine Vinegar & Olive Oil
  • Spices: Dried Oregano, Cumin, and Onion Powder.

Wednesday Menu

  • Chicken Gyros (leftover chicken) with
  • Tzatziki Sauce

LEFTOVER: Have enough for lunch tomorrow? Make a gyro for the road!

TIME CRUNCH: You can purchase Tzatziki sauce or dip at the grocery.


  • Make your Tzatziki sauce if you haven’t already. Slice one medium cucumber lengthwise and scrape out the seeds. Now dice into small cubes (think pickle relish). Now mix cucumbers with 1/2 c Greek Yogurt, 1/3 c sour cream, 1-2 cloves garlic (minced), 1 tsp dried mint, 1 tsp dried cilantro, 1 Tbsp lemon juice, and 1/2 tsp salt. Put in the fridge until needed. The longer it sits, the better it tastes!
  • Gently reheat your chicken strips from yesterday in the microwave covered with a wet paper towel.
  • Now stuff your pita with chicken, chopped lettuce, sliced tomatoes, and sliced onions. Add Tzatziki sauce to taste.

Grocery Items

  • Pitas (2 meals)
  • Slicing Tomatoes
  • Lettuce (Romaine or Green Leaf)
  • Red Onion
  • Cucumber
  • Garlic
  • Sour Cream
  • Greek Yogurt (plain)
  • Lemon Juice
  • Spices: Dried Cilantro and Dried Mint.

Thursday Menu

  • Baked Pork Chops with
  • Acorn Squash and
  • Cheesy Baked Broccoli

Since we’re turning on the oven, let’s just do it all in there!

EASY CLEAN UP: Line your pans with foil.


  • Preheat your oven to 400 degrees. Get your acorn squash cut in half from side to side. Note: I typically use 1/2 of a small to medium acorn squash per person. Scrape out the seeds. Put it on a baking pan with a pat of butter in the squash and salt & pepper to taste. Pop in the oven for 40-45 minutes or until tender.
  • Place your pork chops on a foil-lined baking sheet drizzled with olive oil. Coat pork chops with olive oil. Generously season chops with Table Blend Mrs. Dash and salt to taste. Pop in the oven on the middle rack for about 35-40 minutes (turning halfway–when you put the broccoli in). Cook through or until juices run clear. The chops I use are at least an inch thick– if you use thinner ones it will take less time. NOTE: Make extra chops for Saturday night’s dinner.
  • Now prep your broccoli by washing and trimming. I like this leftover, so I make at least two large heads. Put the broccoli florets in a bowl and toss with olive oil, salt, and pepper to taste. Now spread it out on a foil-lined baking sheet. Cover with foil and pop in the oven for about 20 minutes.  Remove from the oven, stir, and top with shredded cheese of choice (you know me, I’m using cheddar). Pop back in the oven shortly to melt the cheese.
  • Serve your chops with half an acorn squash with a bit of butter added and your baked cheesy broccoli. What a lovely and tasty meal!!

Grocery Items

  • Acorn Squash
  • Pork Chops (2 meals)
  • Broccoli, fresh
  • Cheese, shredded
  • Butter
  • Spice: Table Blend Mrs. Dash or similar

Friday Menu

  • Traditional Lasagna with
  • Side Salad

TIME SAVER TIP (TIP): Don’t be afraid to buy a ready-made and frozen lasagna. Many have quality ingredients.

MAKE AHEAD: If you make one lasagna, go ahead a make two. Make another in an aluminum pan to put in the freezer. When things get crazy around the holidays, you’ll have a meal ready to rock!


  • You’ve seen my standard meat sauce before, and that’s how we’ll start. Brown the meat. You’ll use at least a pound of meat. I also add 1 pound ground Italian sausage.  If you don’t want to use that, double your ground meat. We’re making a lot so we’ll have leftovers. Once browned, add jarred spaghetti sauce of choice and a can/box of diced tomatoes (if you don’t care for tomato chunks, you can leave them out). The sauce is done. Set aside.
  • Preheat your oven to 375 degrees. I make lasagna in a 9 x 13 pan, so the amounts are to fill that pan up. You could make two smaller pans and freeze one if you’d like. Mix up your cheese layer by mixing a 16 oz container of ricotta cheese, 1 cup grated Parmesan, 1 tsp dried oregano, and 1 beaten egg. Set aside.
  • Spray your pan with cooking spray. Add a thin layer of sauce. Now layer the pan with noodles, sauce, and noodles again. Now spread your entire cheese mixture evenly over the noodles. Add another layer of noodles, now lots of sauce and top with shredded mozzarella cheese. Put in the oven for about 45 minutes. You can spray foil and loosely cover if you’d like (this keeps the cheese from browning, but some people like that).
  • Mix up your side salad and serve with your favorite dressing. I’ll be using olive oil & balsamic vinegar. I serve the salad on half the plate and lasagna on the other half. Enjoy!

Grocery Items

  • Ground Beef & Italian Sausage
  • Salad Greens
  • Salad Veggies, if you need more
  • Tomato/Pasta Sauce
  • Diced Tomatoes
  • Shredded Mozzarella Cheese
  • Ricotta Cheese
  • Egg
  • Grated Parmesan
  • No cook Lasagna Noodles
  • Dressing of choice or Olive Oil & Balsamic Vinegar
  • Spice: Dried Oregano
  • Cooking Spray

Saturday Menu

  • BBQ Pizza Bites (leftover pork) with
  • Veggies & Dip


  • Get out your pitas. Finely chop and heat up your leftover pork chops. Reheat in the microwave covered with a wet paper towel and mix in BBQ sauce as desired.
  • Preheat your oven to 425 degrees. Put your pitas on a baking sheet. Drizzle BBQ sauce on top. Add about 1/3 c of shredded cheese to each pita. Now add some of your BBQ mixture and some sliced red or green bell pepper (whichever you prefer). Pop in the oven for about 8 minutes or until warm and crisp.
  • Get your “dippy” veggies ready. Dip into your favorite dressing or leftover Tzatziki sauce if you still have some. Easy peasy and yum!

Grocery Items

  • Pitas, if you need more
  • BBQ Sauce
  • Bell Pepper
  • Shredded Cheese – like Colby Jack
  • Raw Veggies for dipping (Carrots, Broccoli, Snap Peas, etc.)
  • Dressing of choice
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