We’re kicking off this week with a crockpot meal. With just four easy ingredients you can make a really great beef stroganoff that will feed a crowd! We made this one when we had a group of 13 people over at our house and we still had leftovers to use for lunches later in the week. Tuesday, Thursday and Friday’s meals can all be prepped and frozen in advance, as they all freeze well. I’m sneaking in my favorite chicken quesadilla recipe on Wednesday and finishing the week with my favorite cool bean salad that is perfect for warmer weather when people, inevitably, start asking you to bring a side dish to all their grilling out events. 🙂
Here is what this week is going to look like, along with the ingredients for each meal for grocery shopping purposes:
Monday:
Crockpot Beef Stroganoff
3 lbs. Sirloin beef
1 packet Italian seasoning
1 packet Brown Gravy mix
1 packet dry Ranch mix
Tuesday:
Freezer Meal Chicken Parmesan
4-8 chicken breasts
1/2 c. melted butter
1 c. seasoned bread crumbs
1 1/2 c. mozzarella cheese
1 15 oz. can stewed tomatoes or bottle of spaghetti sauce
1/2 c. Parmesan cheese
Spaghetti noodles
Wednesday:
Chicken Quesadillas
with Avocado-Tomato Salsa
2 tsp. canola oil
1 green onion, thinly sliced
1 lime
1 lb. skinless, boneless thin-sliced chicken breasts, cut into 1-inch wide strips
4 burrito-size low-fat flour tortillas
1 c. reduced-fat (2%) shredded Mexican cheese blend
1/2 avocado, peeled, seeded, and cut into 1/2 inch pieces
3/4 c. salsa
Thursday:
Freezer Meal Grilled Sausage,
Potatoes, and Green Beans
3/4 pound fresh green beans, trimmed
and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon vegetable oil
2 teaspoons butter
1/3 cup water
Friday:
Better Burgers
2 pounds lean ground beef
3/4 cup wheat germ
2 eggs
1/2 cup half-and-half (we used milk because it is what we had)
2 Tbs. minced onion
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. dried marjoram or oregano
1/4 tsp. dried thyme
8 hamburger buns
Saturday:
Cool Bean Salad
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
