Week 8 Meals


And here we are at week 8!  Wow how the time flies!  This week I have been exhausted.  The trip to Texas last week took its toll on my energy level and something quick and easy is going to be perfect.  A drip beef in the crock pot with revamped leftovers, an easy homemade soup, and a quick and easy casserole will make this weeks meals one less thing that will need recovery!

Monday:  Drip Beef with Chopped Salad

I came across this recipe from a site called the Slender Kitchen.  I made a few changes to the recipe but this meat is so delicious and easy.  The beef consume adds a nice flavor and saltiness.  Sometimes I will do half beef consume and half unsalted beef broth to  cut back on the salt or even just use all beef broth.  It is all about what I have on hand.drip beef

Drip Beef

  • beef roast
  • 1 can of beef consume
  • onion, diced
  • 4 garlic cloves, minced
  • 8 oz of pepperoncini peppers, with juice
  • 1 tbsp. Italian seasoning
  • black pepper to taste

Sprinkle the meat with black pepper.  Add all remaining ingredients to the crockpot and cook on high for 4-6 hours or low for 8-10.  When done shred with 2 forks.  For a little added flavor add the shredded meat back to the crockpot and let simmer in the juices for about 30 minutes.

*My rancher and kids ate these with potato rolls from the bakery and provolone cheese, but I just ate the meat and topped the meat with a little provolone.

Chopped Salad

You guessed it!  This is a kit straight out of the produce section of the grocery store.  I think in this case I got the one with a creamy dressing and sunflower seeds, but the Asian style one will be a nice side as well.  What ever you like the best.

Tuesday:  Low Carb Enchilada Casserole with Side Salad

The college kid requested casserole while she was at home.  She said that they just don’t serve casseroles at the dorm cafeteria.  So to meet her request and my lower carb lifestyle, this casserole worked the best.

Enchilada Casserole

  • 1-2 lbs of ground meat
  • onion, diced
  • can of green chilies
  • can of no salt added diced tomatoes
  • green enchilada sauce
  • apx 3 low carb tortillas
  • salt, pepper, and garlic powder to taste
  • 1 tsp of olive oil
  • shredded sharp cheddar cheese

In a skillet heat olive oil.  Add onion and cook until translucent.  Add ground meat, breaking apart with a spoon.  Season with salt, pepper, and garlic powder.  Cook meat until fully done.  When done drain the excess fat off the meat.  In the skillet add meat, green chilies, diced tomatoes, and 2 tbsp. of the enchilada sauce.  Let simmer until most of the liquid is evaporated.

Cut tortillas in half.  Place 1 1/2 tortillas in the bottom of an 8 1/2 X 11 baking dish lining up the straight side of the tortilla to the side of the baking dish.  Then add the meat and another 1 1/2 tortillas.  Add the remaining enchilada sauce and top with shredded cheese.  Cook at 350 degrees for aps 20 minutes or until cheese is melted and bubbly.

Side Salad

I just used iceberg lettuce this time, because iceberg was what I had on hand.  I added some red bell peppers, green onion, and shredded carrots.  I topped it with a ranch dressing mixed with a southwestern chipotle seasoning I keep on hand.  This salad is where you can be creative!

Wednesday:  Drip Beef Stuffed Zucchini

I am always looking for different low-carb ways to revamp leftovers, and stuffed zucchini is becoming a go to for easy ways to prepare my leftovers in a different way.  This way is utilizing the drip beef from Monday night with some Italian style diced tomatoes for another great revamped meal.

Drip Beef Stuffed Zucchini

  • Drip beef
  • 2 medium size zucchini
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • onion, sliced
  • garlic clove, minced
  • Italian blend shredded cheese

Cut zucchini in half and scoop the insides, leaving about 1/4 inch to keep the zucchini sturdy.  (Freeze the scooped out zucchini to sneak some vegetables in future recipes.  Brush the zucchini with 1/2 tbsp. of olive oil and sprinkle with salt and pepper to taste.  Bake the zucchini in a baking dish at 400 degrees for about 15- 20 minutes.

In a skillet add remaining 1/2 tbsp. of olive oil.  Add the onion and cook until translucent and tender, about 5 minutes.  Add garlic and cook for another 2-3 minutes.  Add meat and warm.

When the zucchini is done add meat mixture to the zucchini and top with cheese.  Add back to the oven and cook until the cheese is melted, about 15 minutes.

Thursday:  Dance Night!!

Friday:  Tortilla Soup

This recipe was inspired by a restaurant I used to eat at when I was a working woman.  On cold days on my lunch break, their soup was my favorite meal.  This was the best knock off of that tortilla soup I could come up with, and I hate to brag, but it is pretty good!(It is also a magical soup because it just keeps growing!  So be prepared to eat a lot of soup.  Or,  it freezes well!)soup

Tortilla Soup

  • 1-2 cooked chicken breast
  • onion
  • 1 tbsp. butter
  • 2-3 cups of unsalted beef broth
  • 2-3 cups of unsalted chicken broth
  • can of unsalted diced tomatoes
  • can of no salt added black beans, rinsed and drained
  • 2 carrots, peeled and sliced
  • 1 medium sized zucchini, halved and sliced
  • 1/4- 1/2 cup frozen green peas
  • 1/4- 1/2 cup frozen green beans
  • 1/4 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • salt, to taste
  • handful of cilantro, chopped
  • shredded Mexican style cheese
  • avocado, for garnish
  • lime wedge for garnish
  • tortilla chips, if desired

In a large pot, melt butter and add the onion.  Saute until the onion is translucent and tender.  Add carrots and zucchini and cook for about 5 minutes.  Add tomatoes, black beans, green peas, green beans, and corn.  Stir to mix.  Add the beef and chicken broth, chicken, cumin, chili powder, and cilantro.  Cover with a lid and let simmer for about 30 minutes.

To serve:  If using tortilla chips, put the chips in the bottom of the bowl.  Then pour the soup over.  Sprinkle with cheese and top with avocado slices, chopped cilantro, and a lime wedge.

*Add or take away what ever vegetables you prefer.  I have put yellow squash, potatoes, red potatoes with the peels, or frozen mixed vegetables.  Whatever you prefer is what works the best in this recipe.

*To make this a little easier, use a rotisserie chicken from the deli instead of cooking your own chicken breast.

So gather the family, ring the dinner bell, and pull up a chair.  Its time for dinner!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s