Weekly Meal Plan 2/12-2/16
I am still in freezer clean-out mode over here, we’re getting there, and I found 3 meal preps I made back when school started so it’s time to put those puppies to use!
And why do I buy so much chicken?
Mexican Stuffed Shells
12 -18 large pasta shells, cooked & cooled
1.5 lbs ground beef
3 tablespoons taco seasoning
1⁄2 cup water
1⁄2 an onion, diced
1 1⁄2 cups salsa, divided
1 1⁄2 teaspoons chili powder
1 cup Monterey Jack cheese, divided
3 cups tomato sauce
Brown ground beef and onion, drain. Preheat oven to 350°F.
Add seasoning, water, and 1/2 cup of salsa and 1/4 cup cheese.
Mix the remaining salsa, tomato sauce, and chili powder in a large bowl.
Spread a thin layer of that sauce in the bottom of a 9 x 12 casserole dish.
Fill each shell with the ground beef mixture and place in the pan.
Pour the remaining sauce on top and sprinkle the rest of the cheese over all the shells.
Bake for 30 minutes. (Cook from frozen for 2 hours at 300°F).
**When making these fresh I like to double the recipe to freeze for later. You would do this at step 6, then wrap really well and freeze.
One-Dish Creole Chicken
1 tablespoon olive oil
1⁄2 chopped onion
1⁄2 bell pepper, chopped
2 garlic cloves, minced
1(14-ounce) can of diced tomatoes with juice
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1⁄2 teaspoon dried basil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon Tabasco sauce
1 1⁄2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
Preheat oven to 350º.
Mix all ingredients but the chicken together in a large bowl.
Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts. Internal temp should be 165.
Serve over rice for a complete meal!
Oven-Baked Chicken Fajitas
4-6 skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fajita seasoning (store-bought or homemade)
Salt and pepper, to taste
Flour tortillas, for serving
Toppings for serving: salsa, guacamole, sour cream, shredded cheese, etc.
To make this a freezer meal: In a large bowl, combine the sliced chicken, bell peppers, onion, garlic, olive oil, fajita seasoning, salt, and pepper. Toss well to coat everything evenly. Seal the bag and squeeze out as much air as possible. Freeze flat if possible. When ready to cook, thaw in the fridge overnight.
To cook fresh: In a large bowl, combine the sliced chicken, bell peppers, onion, garlic, olive oil, fajita seasoning, salt, and pepper. Toss well to coat everything evenly
Preheat your oven to 400° and line a baking sheet with aluminum foil.
Spread the chicken and vegetable mixture evenly on the prepared baking sheet.
Bake for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through.
Warm the flour tortillas in a pan stovetop, or in the microwave.
Serve the warm chicken and vegetable mixture on the warmed tortillas and garnish with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese.
Grilled Chicken & Mozzarella Sammies - the easiest sandwich recipe in all the land. Other than PB&J’s of course.
1⁄2 cup Italian dressing
4 boneless skinless chicken breasts, not too thick, or chicken tenderloins
1 loaf frozen mozzarella garlic bread
Pour dressing into a large baggie. Place breasts in the bag and shake to coat. Put this in the fridge for about 10 minutes or overnight.
Heat oven to 400 and heat the grill to medium-hot if grilling. Highly recommend.
Remove the bread from the bag and split it in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
Remove chicken from dressing and grill until chicken is cooked through. Turn chicken and baste with dressing during the cooking cycle. Internal temp will be 165 when the chicken is done. Discard leftover dressing.
Place chicken on baked garlic bread and top with shredded lettuce, tomatoes, pickles, or any other sandwich topping you like!
Tri-Tip Roast
1 (2 lb) tri-tip roast, trimmed of excess fat
1⁄2 cup fresh lemon juice
1⁄2 cup olive oil
1⁄4 cup white sugar, or sugar replacement
1⁄4 cup low-sodium soy sauce
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon kosher salt
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon lemon pepper (optional if you have it, don’t buy it specifically for this recipe)
5 garlic cloves, minced
1 tablespoon minced dried onion
In a large baggie, combine all the ingredients except for the roast and mix well. Place trimmed tri-tips in the baggie and make sure it’s coated well. Let this sit in the refrigerator for at least 6 hours. Heat grill to medium temperature.
Place on a preheated grill over indirect heat and flip every 6 minutes. Continue to grill until the internal temp is within 10 degrees of your final target temperature. This could take 30-35 minutes. We like ours around 145 degrees.
Move the grilled tri-tip over to the direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired final doneness.
Let the roast rest for 8-10 minutes covered with foil before slicing against the grain and serve!