Dinner to make on Sunday that will last the week?

Ali_TSO
Ali_TSO Posts: 1,172 Member
edited September 28 in Fitness and Exercise
Last week, I made a BIG batch of taco mix to last the whole week, and we ate it all week. My hubby ate it as burritos, and I had it on top of lettuce as a taco salad.

This week, I made a BIG batch of bbq/cheesy "sloppy joe" mix.

We usually eat it Sunday, Tuesday, and Friday....we have salads with grilled chicken on Monday, Wed, and Saturday, with our "splurge" night being Thursday.

This has been working out quite well for us, as both of us work long hours and don't feel like "cooking" at dinner time. Does anyone have any other ideas for "batches" of food I could make like this?

And if you're interested, recipes for both are below. (calories are for 1 cup)

"Ali's Turkey Taco Mix"

2 lbs ground turkey
2 cups salsa
1.5 cups corn (rinsed and drained)
1.5 cups black beans (rinsed and drained)
3.5 cups mushrooms (cubed)
1 cup green peppers (diced)
3/4 cup water - 0 cals
1/2 cup water - 0 cals

1. Brown ground turkey, drain if needed, and set aside.

2. Put corn, black beans, mushrooms, and green peppers in a pot with 1/2 cup water, cover and steam until green peppers are soft.

3. Drain veggies.

4. Combine veggies, meat, salsa, 3/4 cup water and simmer for 10 mins.

Calories Carbs Fiber Protein Sodium
281 14 4 21 699

With 2 tbsp of sour cream (60 cals) and 2.5 cups of lettuce (15 cals), and that's a dinner of 355 cals!!! It doesn't get much better than that.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Ali's Cheesy BBQ "Sloppy Joes"

Perdue - Ground Chicken, 1 container (16 oz ea.)
Shady Brook Farm - Ground Turkey 85/15, 16 oz
Squash - Zucchini, includes skin, raw, 2 small
Monterey Sliced Baby Bellas - Portabella Mushrooms, 1 container (7.5 oz ea.)
Onions - Raw, 1 small
Peppers, Green, Bell Fresh - Peppers, Green, Bell, 1 cup green peppers
Kraft - Light Bbq Sauce, 0.5 container (28 tbsp ea.)
Velveeta - Cheese - 2% Milk, 6 oz

1. Saute diced veggies in water...NOT butter. Trust me, it works just fine.

2. Brown ground chicken and turkey together. Drain meat when browned.

3. Combine meat, veggies, bbq sauce, and diced velveeta.

4. Heat on medium until cheese is fully melted.

The calories are for 1 cup of the mix only. Doesn't include the bun you eat it on. :-)

Calories Carbs Fiber Protein Sodium
332 12 1 30 788

Replies

  • momma3sweetgirls
    momma3sweetgirls Posts: 743 Member
    Thanks!
  • WWhitaker
    WWhitaker Posts: 309
    Soups, stews, chili, white chicken chili, pot roast, etc.
  • Hollycat
    Hollycat Posts: 372
    MY PERSONAL FAVE:
    HungryGirl Lasagna...hungrygirl.com - make several batches and freeze/refrigerate in portions. Absolutely delish.

    HG's EZ Cheesy Lasagna for Two

    La-la-la-la-lasagna!
    Here it is. Our first-ever recipe for lasagna that contains noodles. Woohoo!!!

    Ingredients:
    Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry [I use zucchini]
    1 egg white or 2 tbsp. liquid egg whites
    1/2 cup fat-free ricotta cheese (or alternative below)
    1 tbsp. chopped fresh basil
    1/2 tsp. chopped garlic
    1/4 tsp. salt
    Dash ground nutmeg
    1 cup chopped mushrooms
    1 cup canned crushed tomatoes
    1/2 tbsp. Italian seasoning
    Additional salt, black pepper, to taste
    2 sheets oven-ready lasagna noodles (like the kind by Barilla)
    1/4 cup shredded part-skim mozzarella cheese
    1 tbsp. reduced-fat Parmesan-style grated topping

    Directions:
    Preheat oven to 425 degrees.

    Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.

    Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.

    Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.

    Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.

    Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.

    Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.

    Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!

    MAKES 2 SERVINGS



    Serving Size: 1/2 of lasagna
    Calories: 238
    Fat: 4g
    Sodium: 845mg
    Carbs: 31.5g
    Fiber: 5g
    Sugars: 10g
    Protein: 17.5g

    PointsPlus® value 6*


    HG Alternative! If made with low-fat or light ricotta cheese, each serving of lasagna will have 253 calories, 6.5g fat. Not bad at all!

    ENJOY!

    Hollycat
    :flowerforyou:
  • gatorflyer
    gatorflyer Posts: 536 Member
    Sue's Lowfat Chicken and Broccoli Casserole

    For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad or anything else of choice.

    Yield: 6 servings (serving size: about 1.5-2 cups so you can even cut this down if desired)

    Ingredients
    • 3 quarts water
    • 1 (12-ounce) package broccoli florets
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 cup fat-free milk
    • 1/4 cup whole wheat flour (about 1 ounce)
    • 1/4 teaspoon freshly ground black pepper
    • Dash of nutmeg
    • 1 cup fat-free mayonnaise
    • 1/2 cup fat-free sour cream
    • 1/4 cup dry sherry
    • 1 can (10.75oz) reduced-sodium 98% fat-free cream of mushroom soup
    • 1 cup (4 ounces) grated fresh Parmesan cheese
    • Fat free Cooking spray to coat pan
    Preparation
    Preheat oven to 400°. Bring water to a boil in a large Pan over medium-high heat. Trim chicken and cut into bite size pieces. Add broccoli to boiling water, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 10-15 minutes or until done. Add chicken to bowl with broccoli and mix.
    Combine milk, flour, pepper, and nutmeg in a saucepan on medium heat, stirring with a whisk until smooth. Bring to a boil over medium-high heat; stirring constantly. Remove pan from heat and add mayonnaise, sour cream, sherry, cream of mushroom soup, and 1/2 cup cheese to this mixture, stirring until well combined. Add entire mixture to broccoli and chicken mixture; stir gently until combined.

    Coat a 13 X 9 baking dish with cooking spray and spoon mixture into the dish. Sprinkle top with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

    Nutritional Information (6 servings)

    Calories: 310
    Fat 7
    Protein 31
    Cholesterol 64
    Sodium 1078
    Carbs 23
    Fiber 3
    Sugar 12
    Protein 36
  • cmg4721
    cmg4721 Posts: 623 Member
    Great recipes, thanks!
  • Ali_TSO
    Ali_TSO Posts: 1,172 Member
    GREAT IDEAS! Keep 'em coming! :happy:
  • gatorflyer
    gatorflyer Posts: 536 Member
    Thanks for the recipes! As for other suggestions, you could grill out some chicken and have them throughout the week. Another meal that we do periodically is a healthy version of Ziti which yields 8 servings. DOn't ahve that recipe with me.
  • ShellyTN
    ShellyTN Posts: 12 Member
    These recipes look yummy :)
  • ShellyTN
    ShellyTN Posts: 12 Member
    These recipes look yummy :)
This discussion has been closed.

Categories