Week 26 Summary | ||
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Notes for this week |
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Day 1 |
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| Marinated Grilled Chicken (bulk cooking) | Apple, Grape, and Walnut Salad | Grilled Asparagus |
Day 2 |
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| Crustless Broccoli Quiche | Buttermilk Biscuits | |
Day 3 |
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| Asian-Inspired Chicken Pita Pockets | Pineapple | |
Day 4 |
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| Seasoned Crockpot Beef Burritos | Cilantro Lime Rice | |
Day 5 |
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| Vegetable Tortellini Alfredo | Green Salad | |
Day 1
- Grilled Marinated Chicken
- Apple, Grape, and Walnut Salad
- Grilled Asparagus
Marinated Grilled Chicken (Garlic Soy Marinade)
Bulk cooking chicken saves time on busy nights when you need to get dinner on the table in a hurry, and using grilled marinated chicken adds a depth of flavor not found in baked or sautéed chicken when you add it to recipes.
Day 2
- Crustless Broccoli Quiche
- Buttermilk Biscuits
Crustless Vegetable Quiche
We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
Day 3
- Asian Chicken Pita Pockets
- Pineapple
Asian-Inspired Chicken Pita Pockets
These Asian-Inspired Chicken Pita Pockets are a fun, healthy way to use leftover chicken.
Day 4
- Seasoned Crockpot Beef Burritos
- Cilantro Lime Rice
Seasoned Crockpot Beef Burritos
London Broil seasoned with garlic, onion, jalapeno, and tomato sauce will give a burst of Mexican flavor to your beef burritos! It's a delicious change of pace from ground beef, and this crockpot beef burrito recipe makes it easy to get dinner on the table with little effort.
Day 5
- Vegetable Tortellini Alfredo
- Green Salad
Vegetable Tortellini Alfredo
Cheese tortellini in a creamy Alfredo sauce is a quick and easy dinner when you use quick start ingredients. Easily adapted to your preferences, you can use fresh or frozen tortellini along with your choice of frozen vegetables. If you are short on time, a jar of prepared Alfredo sauce is a quick substitute, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them – just steam and add to the pasta instead of frozen vegetables.
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