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  • Menu Plan Week 3

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    Fabrizio Di Lorenzo S.
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    This document provides recipes and instructions for 4 meals: 1) Spring Pasta Salad with ingredients like pasta, lunch meat, tomatoes, and dressing. 2) Chicken Pesto Bake with chicken breasts topped with pesto, tomatoes, and cheese. 3) Chicken Tortilla Soup made in a slow cooker with chicken, beans, vegetables, and seasonings. 4) Grilled Pesto Chicken Kebabs with chicken and tomatoes marinated in pesto and grilled. Grocery lists are included for each recipe.

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    Weekly nutrition menu

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    This document provides recipes and instructions for 4 meals: 1) Spring Pasta Salad with ingredients like pasta, lunch meat, tomatoes, and dressing. 2) Chicken Pesto Bake with chicken breasts topped with pesto, tomatoes, and cheese. 3) Chicken Tortilla Soup made in a slow cooker with chicken, beans, vegetables, and seasonings. 4) Grilled Pesto Chicken Kebabs with chicken and tomatoes marinated in pesto and grilled. Grocery lists are included for each recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views1 page

    Menu Plan Week 3

    Uploaded by

    Fabrizio Di Lorenzo S.
    This document provides recipes and instructions for 4 meals: 1) Spring Pasta Salad with ingredients like pasta, lunch meat, tomatoes, and dressing. 2) Chicken Pesto Bake with chicken breasts topped with pesto, tomatoes, and cheese. 3) Chicken Tortilla Soup made in a slow cooker with chicken, beans, vegetables, and seasonings. 4) Grilled Pesto Chicken Kebabs with chicken and tomatoes marinated in pesto and grilled. Grocery lists are included for each recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    WEEK 3 PREP DAY RECIPE INGREDIENTS DIRECTIONS GROCERY LIST

    • ½ box (8 oz) of any whole wheat Cook pasta according to box and drain. Place in • 2 pounds boneless, skinless
    Spring Pasta Salad pasta bowl and added shredded lunchmeat, tomatoes, chicken breasts
    • ¼ - ½ c. Italian salad dressing cheese, and enough dressing to taste. Refrigerate • 1 c. fresh basil
    TIP: Add vegetables for a • ½ package your favorite for 30 minutes or until cold. Serve with fruit
    • 1 can black beans
    meatless option! lunchmeat salad.
    MAKE FRUIT SALAD • 1 can northern beans
    • ½ box cherry tomatoes
    Cut up your favorite fruit: • ½ c. shredded mozzarella cheese • 1 can Rotel tomatoes
    apples, grapes, kiwi, COOK TIME: 30 minutes
    • 1 can cream corn
    strawberries, melons, or canned • ½ lb. boneless, skinless chicken Preheat the oven to 400° F. Line baking sheet • 1 cup frozen corn kernels
    pineapple. Store in fridge. breasts (2-4 breasts) with foil or parchment. Slice chicken breast • 1 medium tomato
    Chicken Pesto Bake 4 t. pesto horizontally to create 4 thinner cutlets. Season
    • • 1 box cherry tomatoes
    TIP: Mix in a little bit of Sprite or • 1 medium tomato, sliced thin lightly with S&P. Place the chicken on baking • 1 ½ c. chicken stock
    lemon-lime soda to keep it from TIP: Serve with fruit salad or • 6 T. shredded mozzarella cheese sheet. Spread 1 t. of pesto over each piece of • ½ box (8 oz) of any whole wheat
    browning. sliced tomatoes with S&P. • 2 t. grated parmesan cheese chicken. Bake for 15 minutes or until chicken is no pasta
    • S&P to taste longer pink in center. Remove from oven; top with
    • 6 slices bread
    COOK TIME: 30 minutes tomatoes, mozzarella and parmesan cheese. Bake
    for an additional 3 to 5 minutes or until cheese is • 1 package your favorite
    melted. lunchmeat
    • 1 pound chicken breast Layer first 7 ingredients in slow cooker. Cover • ½ package of salami
    • 1 can black beans and cook on low 6-8 hours or high 3-4 • 4 slices provolone cheese
    MAKE PESTO Chicken Tortilla Soup • 1 can northern beans hours. Thirty minutes before you plan on serving, • 8 oz. shredded mozzarella
    Pulse in food processor: 1 c. • 1 can Rotel tomatoes remove lid and add corn. Keep lid off so that cheese
    basil, 1 clove garlic, 1/4 c. grated • 1 1/2 c. chicken stock some of the liquid evaporates. Take two forks and • ¼ - ½ c. Italian salad dressing
    parmesan, salt & pepper to taste. • 1 package taco seasoning shred chicken in slow cooker (should shred super
    TIP: Makes two meals! • Choose your favorite fruits:
    • 1 can cream corn easily). Serve and top! Enjoy!
    Slowly add 2 ½ T. olive oil while apples, grapes, kiwi,
    • 1 cup frozen corn kernels
    pulsing. Store in fridge. strawberries, melons, or
    • 3/4 cup milk or ½ and ½
    COOK TIME: Slow Cooker • Chopped green onion, sour cream, canned pineapple
    TIP: Buy your favorite pesto shredded cheese to garnish
    from the grocery store! (optional) EXTRA:
    Easy Paninis • 6 slices bread Spread the slices of bread with the • 4 wooden or metal skewers
    • Yellow or Dijon mustard mustard. Layer each sandwich with the
    TIP: Add tomatoes or • ½ package your favorite lunchmeat, salami and cheese. Press in grill or on PANTRY ITEMS:
    lunchmeat stove for a few minutes until dark and 1 clove garlic
    shredded chicken. •
    • ½ package of salami crispy. Serve with fruit salad.
    • Olive oil
    • 3 slices provolone cheese
    COOK TIME: 10 minutes • Shredded mozzarella cheese • 2 t. grated parmesan cheese
    • 3/4 cup milk or ½ and ½
    • ½ lb. boneless, skinless chicken Marinate chicken in pesto for a few hours. Soak • Yellow or Dijon mustard
    Grilled Pesto Chicken breasts (2-4 breasts, cut into 1- wooden skewers in water at least 30 min. (or use • 1 package of taco seasoning
    Kebabs inch cubes metal ones to avoid this step). Beginning and (or 3 T. cumin)
    • ½ box cherry tomatoes ending with chicken, thread chicken and tomatoes
    • Chopped green onion, sour
    TIP: Marinate chicken the • Remaining pesto onto skewers. Place the chicken on the medium
    4 wooden or metal skewers high grill and cook about 2-4 minutes on both cream (optional)
    night before. •
    sides. Serve with fruit salad. • S&P
    COOK TIME: 10-30 minutes

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