Here are 5 easy and delicious weeknight meal options with grocery list!
1.Broccoli Cheese Soup
1 onion
1 tbs minced garlic
¼ cup butter
4 tbs flour
4 cups broccoli
4 cups of milk
2 cups of chicken stock
1 tbs garlic powder
Salt and pepper to taste
2 cups of shredded white cheddar
Saute your diced onion, garlic, seasonings, and olive oil. Add in ¼ cup of butter, and once that melts, quickly add in 4 tbs of flour, whisking vigorously. This will create a thickness for the soup. Then immediately add in 2 cups of milk, and continue to whisk over medium high heat for a few minutes, until the mixture thickens. Then add in your broccoli, 2 more cups of milk and 2 cups of stock .Let cook for about 15 minutes. Immersion blend it all together and add in 1 cup of shredded cheese. Use the additional cup of cheese to sprinkle on top of each
2. Stroganoff
1 lbs ground beef
Package of your pasta of choice
8 oz container of sour cream
1 container of mushrooms
1 diced onion
2 tsp fresh thyme
Salt and pepper to taste
Garlic powder to taste
Cook pasta as directed on package and while that cooks, cook your ground beef, onion, garlic, and mushrooms with seasoning until onions are translucent and beef is brown. Add in the sour cream, thyme, and cooked pasta with about ¼ cup of starchy pasta water. Combine and enjoy!
3. Chicken enchiladas
*makes one 9×13 pan
3 cups shredded chicken
1 brick of cream cheese
2 cups shredded cheddar
1 small can diced mild green chilis
1 cup corn
2 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
12 corn or flour tortillas
1 jar enchilada sauce ( I like the green enchilada sauce by Siete brand without seed oils)
Mix together chicken, cream cheese, 1 cup cheddar, green chilis, corn, and seasonings. Spread half the jar of enchilada sauce into the bottom of the baking dish. Add about 1 tbs of your mixture to each tortilla, rolling them and placing them side by side into the baking dish. Once the dish is full, pour the other half of your sauce onto the top and the rest of your cheese. Bake at 375 for about 20-25 minutes until nice and bubbly. Serve with sour cream, avocado, lime, and cilantro.
4. Roast and mashed potatoes
1 lean roast
1 onion
2 cups baby carrots
2 cups mushrooms
Salt and pepper to taste
1 tbs garlic powder
2 tbs Bragg’s 21 seasoning
A few sprigs of fresh thyme
Brown your lean roast on all sides in butter, then place in a crock pot. Add in roughly chopped onion, carrots, and mushrooms. Add in stock, seasonings, and herbs and cook on low for 10 hours. Serve over mashed potatoes.
5. White chicken chili
2 cups shredded chicken
1 can black beans
1 can white beans
1 diced onion
1 can mild green Chilis
1 cup corn
Juice of one lime
Roughly 2 tbs fresh cilantro
Salt and pepper to taste
1 tbs garlic powder
1 tbs smoked paprika
1 tbs chili powder
½ cup chicken stock
Toppings of your choice listed below
Sauté onion in a large pot in olive oil. Add in the strained beans, chilis, corn, chicken and seasoning. Cook for 5-7 minutes, then add in chicken stock and 1 brick of softened cream cheese. Cook over low heat for at least 30 mins. Serve with shredded cheese, sour cream, avocado, lime, cilantro and corn chips.
GROCERY LIST
onion
garlic
flour
butter
milk
stock
brocolli
cheese
round beef
pasta
sour cream
mushrooms
thyme
chicken
tortillas
enchilada sauce
cream cheese
mild green chilis
corn
avocado
salsa
cilantro
lime
roast
baby carrots
seasoning of choice
black beans
white beans
cumin, paprika, chili powder
corn chips