Week 14 Summary
Notes for this week
|Baked Potato Soup||Tropical Fruit Salad|
|Baked Skillet Chicken||Seasoned Green Beans||Garlic Cheese Bread|
|Chili Cheese Burritos||Green Salad||Fruit of Your Choice|
|Chicken with Basil Cream Sauce||Sugar Snap Peas|
|One Pot Tomato Spinach Pasta||Spinach Salad|
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🗓️ Day 1
- Baked Potato Soup
- Tropical Fruit Salad
Baked Potato Soup
- 4 large baking potatoes, baked and cooled
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk
- 2 tsp salt
- 1/2 tsp pepper
- 4 green onions, chopped and divided
- 12 slices turkey bacon, cooked, crumbled, and divided
- 1 1/4 cups cheddar cheese, shredded, divided
- 8 oz sour cream
- Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.
- Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
- Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well.
- Garnish with your choice of remaining green onions, bacon and cheese.
Tropical Fruit Salad
- 29 oz. mandarin orange sections, drained
- 1/2 cup walnuts, chopped
- 2 bananas, sliced
- 1 cup grapes, cut in half
- 2 cups pineapple chunks, drained (reserve juice)
- 2 Tbsp brown sugar
- Mix everything except reserved juice and brown sugar in a medium sized bowl.
- Mix the brown sugar and 2 to 3 tbsp of the reserved pineapple juice and pour over fruit. Toss gently to coat.
🗓️ Day 2
- Baked Skillet Chicken
- Seasoned Green Beans
- Garlic Cheese Bread
Baked Skillet Chicken
- 1-1/2 lbs. boneless skinless chicken breasts
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Preheat oven to 350°F.
- Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
- Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
- Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.
Seasoned Green Beans
- 1 lb. fresh or frozen green beans
- 2 tsp. butter
- 1/4 package Good Seasonings Italian dressing mix
- If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
- Lightly steam green beans.
- Melt butter in large fry pan. Add green beans. Sprinkle with the 1/4 package of seasoning mix and stir well while sautéing.
🗓️ Day 3
- Chili Cheese Burritos
- Green Salad
- Fruit of Your Choice
Chili Cheese Burritos
- 2 lbs. ground beef
- 1 green pepper, diced
- 1 small onion, diced
- 5 cloves garlic, minced
- 1-2 packages chili seasoning or homemade equivalent, to your family’s preference
- 2 C cheddar cheese
- 8 burrito size tortillas
- In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
🗓️ Day 4
- Chicken with Basil Cream Sauce
- Sugar Snap Peas
Chicken with Basil Cream Sauce
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 1 lb thin cut boneless skinless chicken breasts
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 4 oz. jar diced pimientos, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil, or 1 Tbsp. dried
- 1/8 Tbsp. pepper
- 1 Tbsp. cornstarch
- 8 oz. spaghetti or vermicelli
- Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
- Dip chicken in milk, then bread crumbs.
- Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.
- While making the sauce, put the pasta on to cook so they will be done at the same time.
- Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
- Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
- Bring to a simmer and cook, stirring constantly, for about a minute.
- Reduce heat and add Parmesan cheese, basil and pepper.
- Mix cornstarch and remaining 3 Tbsp. broth.
- When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
- Place chicken on pasta and cover with basil cream sauce.
🗓️ Day 5
- One Pot Tomato Spinach Pasta
- Spinach Salad
One Pot Tomato Spinach Pasta
- 12 oz box fusilli pasta
- 28 oz can diced tomatoes
- 2 cups vegetable or chicken broth
- ½ medium yellow onion, sliced
- 3 garlic cloves, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp kosher salt
- 1 Tbsp olive oil
- 6 oz package baby spinach
- Freshly grated Parmesan cheese
- Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
- Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
- Stir in spinach. Cover and let stand 10 minutes.
- Stir just before serving. Serve with Parmesan cheese.
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