What's for Dinner?...
SOLVED!

DINNERS FOR YOUR WEEK, PRESENTED BY:

STEP 1: Scroll through the meal plans & see what ingredients are needed from the food pictures.

STEP 2: Head to the store after work & grab the ingredients.

STEP 3: Click on the meal to see the directions and, Enjoy!

THIS WEEKS DINNERS:

Cheeseburger French Fry Casserole

Cheeseburger French Fries Ing
Cheeseburger French Fry Casserole 4 Servings
Calories: 304 Saturated Fat: 3g, Trans Fat: 0g, Sodium: 444mg, Carbohydrates: 25g, Sugars: 4g, Protein: 22g

1 lb Ground Pork

3 Tbsp Minced Onion

1 tsp Mincd Garlic

1 (10.5 oz) can Condensed Cream of Mushroom Soup

1 (10.5 oz) can Condensed Cheddar Cheese Soup

4 cups (16 oz) Frozen French Fries

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper, to taste

3/4 cup Secret Sauce

1 cup Shredded Cheddar Cheese

Preheat oven to 350. Cook frozen french fries according to package instructions (air fryer or oven), set aside. Heat a large skillet over medium-high heat. Add ground pork and minced onions, stirring frequently until no longer pink. Stir minced garlic into the beef mixture and cook for 30 seconds until fragrant. Add garlic powder, onion powder, salt, and black pepper, mixing well. Pour in cream of mushroom soup and cheddar cheese soup. Stir thoroughly until the mixture is cohesive and heated through. Spread beef and soup mixture evenly in a 7x11 inch casserole dish. Top with cooked fries in a full layer, ensuring coverage across the dish. Sprinkle shredded cheddar cheese evenly over fries. Bake in a 350°F oven for 10 to 15 minutes until cheese is melted and casserole is hot and bubbling. Remove casserole from oven and let rest for 2 minutes. Drizzle burger sauce over the top before serving. Serve hot and enjoy.

Broccoli Cheddar
Chicken Bake

Chicken & Broccoli Bake Ing
Broccoli Cheddar Chicken Bake 6 Servings
Calories:252, Saturated Fat: 8g, Trans Fat: 0g, Sodium: 621 mg, Carbohydrates: 11g, Sugars: 1g, Protein: 16g

2 Tbsp Butter, melted

2 cups Frozen Grilled Chicken

2 1/4 cups Low-Sodium Chicken Broth

1 1/4 cups dry Minute White Rice

10 oz Frozen Broccoli

10 oz can Cream of Chicken Soup

1/2 cup Plain Greek Yogurt

1/2 cup Milk

2 cups Cheddar Cheese

Preheat the oven to 350. Cook chicken according to package directions, dice into bite sized pieces. Cook Broccoli according to package directions, cut into bite sized pieces. Lightly grease a 9x13 casserole dish and add all ingredients to large bowl and mix, leaving out 1/2 the cheese. Before covering, top with the remaining cheese. Cover and bake for 20 minutes. Remove from oven and uncover, then bake for another 10 minutes. (Makes 6-8 Servings) Enjoy!

Ground Beef Orzo & Spinach

Beef Orzo Ing
Ground Beef Orzo & Spinach 4 Servings
Calories: 392, Saturated Fat: 7g, Trans Fat: 0g, Sodium: 520 mg, Carbohydrates: 35g, Sugars: 4g, Protein: 28g

1 lb Ground Beef or Pork

1 cup Orzo Pasta

3 Tbsp Dried Minced Onion

3 tsp Minced Garlic

1 (14.5 oz) can Diced Tomatoes with Herbs

2 cups Low-Sodium Beef Broth


2 cups Fresh Spinach (or other greens)

3 Tbsp Oil

1 tsp Italian Seasoning

Salt & Pepper, to taste

In a large skillet over medium heat, add the ground beef & minced onion to the skillet and season with salt and pepper. Cook until browned (6-8 minutes). Stir in minced garlic and canned tomatoes; simmer for 2-3 minutes. Add orzo and beef broth; bring to a boil then reduce heat to simmer for 10-12 minutes. Stir in fresh spinach and Italian seasoning until spinach wilts (about 1 minute). Enjoy!

NEXT WEEKS DINNERS:

Broccoli Chicken
Mac N Cheese

BROCCOLI CHICKEN MAC & CHEESE
Broccoli Chicken Mac N Cheese 4 Servings
Calories:205, Saturated Fat: 1g, Trans Fat: 0g, Sodium: 601mg, Carbohydrates: 17g, Sugars: 2g, Protein: 22g

24 oz Velveeta Shells & Cheese

10.8 oz Frozen Broccoli

16 oz Grilled Chicken

Bring 3 qt. of water & pasta to a boil. While pasta is cooking, steam/heat broccoli and then heat the chicken. Cook pasta for 8-10 minutes. Drain pasta and add cheese sauce, mix well. Add in cooked chicken and broccoli. Enjoy!

Crispy Chicken Ranch Wraps

SHC Crispy Chicken Ranch Wraps
Crispy Chicken Ranch 6 Servings
Calories:331, Saturated Fat: 3g, Trans Fat: 0g, Sodium: 767mg, Carbohydrates: 17g, Sugars: 1g, Protein: 23g

24 oz Crispy Strips

8 oz Skinnygirl Buttermilk Ranch Dressing

Mission Carb Balance Tortillas (8 count)

8 oz Shredded Cheddar Cheese

3 pack Romaine Lettuce, rinsed

Cook the chicken according to the package directions. Warm the tortillas in the microwave by placing them on a plate, cover the tortillas with a damp paper towel, and cook for 30 seconds. Add the chicken, lettuce, cheese, & Ranch to the tortilla and fold or roll it up. Enjoy!

Cheesy Ground Beef Southwest Salad

Finished SHM Cheesy Southwest Beef Salad
Cheesy Ground Turkey Southwest Salad 6 Servings
Calories:365, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 983mg, Carbohydrates: 17g, Sugars: 6g, Protein: 33g

1 1/2 lb Lean Ground Turkey

1 packet Taco Seasoning

1 lb Grape Tomatoes

2 (10.3 oz) bags Southwest Salad Kit

12 oz Shredded Cheese

To prepare this easy family favorite meal you simply ground the beef on the stovetop until browned, and then add in the taco seasoning. Next, you mix the beef with the two bags of salad contents, tomatoes, and cheese. Enjoy!!

LAST WEEKS DINNERS:

Creamy One Pot Butternut Squash Soup

Butternut Squash Ing
Creamy One Pot Butternut Squash Soup
Calories: 208, Saturated Fat: 2g, Trans Fat: 0g, Sodium: 810 mg, Carbohydrates: 9g, Sugars: 4g, Protein: 28g

1 Tbsp Olive Oil

4 Tbsp Minced Onion

2 tsp Ginger Powder

3 tsp Minced Garlic

3/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 tsp Thyme Leaves

20 oz (4-5 cups) Cubed Butternut Squash

3/4 cup Coconut Milk

4 cups Chicken Stock

16 oz Frozen Grilled Chicken, cooked

Heat a large pot over medium heat. Add the olive oil. Add the onion, garlic, ginger, salt and pepper, and thyme, and sauté until the onion is soft or transparent. Add the cubed butternut squash and toss in the onion mixture. Add the chicken stock and stir to combine (you might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash). Add the lid to the pot and bring to a boil over medium-high heat. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. Cooke chicken according to package directions. Remove the soup from the heat and add the coconut milk. Puree with a handheld immersion blender or puree in batches in a regular counter-top blender. Enjoy!

Enchilada Protein
Bowls

Protein Chicken Enchilada Bowls
Enchilada Protein Bowls 4 Servings
Calories:345, Saturated Fat: 4g, Trans Fat: 0g, Sodium: 811 mg, Carbohydrates: 18g, Sugars: 3g, Protein: 35g

16 oz Frozen Chicken

1 packet Taco Mix

2 oz Shredded Cheddar Cheese

1/2 cup can Black Beans, drained

1/2 cup can Corn, drained

10 oz can Cream of Chicken Soup

1/2 cup Guacamole

10 oz Frozen Green Bell Peppers

2 cups Low-Fat Cottage Cheese

Blend the cottage cheese: If you’d like, blend the cup of cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy. Cook the chicken according to package directions. Add the chicken: In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning and stir to combine. Cook the bell peppers according to package directions. Add the veggies: bell pepper, corn, and black beans to the bowl and give everything a quick stir to coat the veggies in the cottage cheese mixture. Divide the mixture into microwave-safe bowls. Add shredded cheese to each, then microwave for 1-2 minutes until the cheese melts and the mixture is warmed through.Enjoy!

Korean Lettuce
Wraps & Fruit

Korean Lettuce Wraps Ing
Korean Lettuce Wraps 4 Servings
Calories: 250, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 415 mg, Carbohydrates: 11g, Sugars: 1g, Protein: 35g

1 lb Ground Beef or Pork

1 tsp Sesame Oil

1/4 bunch Green Onion

3 tsp Minced Garlic

1 cup Shredded Carrots

4 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

3 Tbsp Brown Sugar

3 tsp Water

2 tsp Cornstarch

12 medium Green Lettuce Leaves

1/4 tsp Siracha Hot Sauce, if desired

4 (5.3 oz) Greek Yogurt Cups

Heat a large skillet over medium-high heat and add the sesame oil. Once the skillet is hot, add the ground beef and brown it until it's almost cooked through. Add the carrots and cook just until they're slightly soft, while the ground beef finishes cooking through. Add the soy sauce, rice vinegar, garlic, ginger, brown sugar (or stevia), and sriracha (if desired), and stir well to combine (a sauce will form as you stir). Combine the cornstarch and water in a small bowl with a whisk or a fork until the cornstarch has dissolved. Add the cornstarch mixture to the pan and stir well as the sauce thickens. Remove the pan from the heat and serve the beef mixture in its sauce in lettuce wraps (or over rice for a high-carb meal) with some sesame seeds and sliced green onions. Enjoy!

NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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