This week’s meals at a glance:

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6

Chicken Taco Ring Cheesy Chili Margherita Pizza

Baked Ziti Pulled Pork
Week 1 Enchiladas Mac

This week’s extras at a glance:

Family Night Treat Quick Breakfast Weekend Breakfast Desserts

Lemon Bar
Speculoos Applesauce Caramel-
Week 1
Cookie Butter Oat Muffins Pecan French Chocolate
Dip Toast Chip Cookies
 Day 1 Dinner

Chicken Sour Cream Enchiladas

Yield: 10 enchiladas
Prep time: 20 minutes
Cook time: 30 minutes
From the heart of: Nancy Millett

Ingredients Directions
1 container (16 oz.) sour cream Mix 1 c. sour cream, chicken, 1 c. cheese, ¼ c. salsa,
2 cups chopped cooked chicken cilantro and cumin.
1 package (8 oz.) shredded Colby+ Spoon about ¼ c. of chicken mixture down center of
Monterey Jack cheese each tortilla; roll up. Place in 13x9 inch baking dish.
Top with remaining ¾ c. salsa. Cover.
1 cup salsa
Bake @ 350°F for 30 min. Sprinkle with remaining 1 c.
2 Tablespoons chopped cilantro
cheese. Bake additional 5 min. till cheese is melted. Top
1 teaspoon ground cumin with lettuce and tomato. Serve with remaining 1 c. sour
10 flour tortillas cream.

1 cup lettuce (shredded)

½ cup chopped tomato

Side idea
Serve with a simple green salad and a side of beans.
 Day 2 Dinner

Baked Ziti
Yield: 8 servings
Prep time: 5 minutes
Cook time: 30 minutes
From the heart of: Shawna Pay

Ingredients Directions
1 box penne pasta Preheat oven to 375°. Bring a medium sized pot of
1 24 oz. jar marinara water to a boil and cook penne until soft. Drain pasta
1 8 oz container sour cream and transfer to casserole dish. In a separate bowl, mix
1 oz. package mozzarella cheese together marinara, sour cream, and cheese. Stir sauce
mixture in with the pasta. Cook for 30 minutes. Let
stand for 5 minutes before serving.

Side idea
Serve with chopped zucchini and squash.
 Day 3 Dinner

Pulled Pork
Yield: 12 servings
Prep time: 15 minutes
Cook time: 8 hours
Recipe courtesy of: Taste of Home

Ingredients
1 jar (18 ounces) apricot preserves
1 large onion, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 boneless pork shoulder butt roast (3 to 4 pounds)
Hamburger buns
Directions
Mix first four ingredients. Place roast in a 4- or 5-qt.
slow cooker; top with preserves mixture. Cook, covered,
on low until meat is tender, 8-10 hours.
Remove pork from slow cooker. Skim fat from cooking
juices. Shred pork with two forks; return to slow cooker
and heat through. If desired, serve on buns.

Side idea
Serve with baked beans and coleslaw.
 Day 4 Dinner

Taco Ring Directions

Yield: 8 servings
Heat oven to 375°F. In 10-inch nonstick skillet, cook
Prep time: 20 minutes
beef until no longer pink. Add taco seasoning mix and
Cook time: 25 minutes 1/2 cup water. Simmer 3 to 4 minutes or until slightly
Recipe courtesy of: Pillsbury thickened. In medium bowl, mix beef mixture and
cheese.

Unroll both cans of dough; separate into 16 triangles.

Ingredients
1 lb. ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
2cans (8 oz each) Pillsbury™ refrigerated crescent
dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives,
taco sauce or salsa, as desired
On ungreased large cookie sheet, arrange triangles in
ring so short sides of triangles form a 5-inch circle in
center. Dough will overlap. Dough ring should look like
the sun.
Spoon beef mixture on the half of each triangle closest
to center of ring.
Bring each dough triangle up over filling, tucking dough
under bottom layer of dough to secure it. Repeat around
ring until entire filling is enclosed (some filling might
show a little).

Bake 20 to 25 minutes or until dough is golden brown

Side idea and thoroughly baked. Cool 5 to 10 minutes before
Try out this copycat café rio rice courtesy of cutting into serving slices.
ohsweetbasil
https://ohsweetbasil.com/cilantro-lime-rice-
cafe-rio-copycat/
 Day 5 Dinner

Cheesy Chili Mac

Yield: 10-12 servings
Prep time: 1 hour
Cook time: 30 minutes
Recipe courtesy of: J. Kenji Lopez-Alt
Directions
Ingredients 1. Preheat the oven to 400°F. Place the pasta in a large
saucepan and cover with water by 2 inches. Add 1
1 can 15 oz. chili tablespoon salt. Heat over high heat until boiling,
stirring occasionally to prevent pasta from sticking.
1 pound elbow macaroni Once it comes to a boil, cover pot and remove from
4 tablespoons butter heat. Let sit until pasta is fully cooked (see package for
cooking time). Drain pasta and return it to the pot. Add
1 (12-ounce) can evaporated milk the butter and evaporated milk and return the pot to low
heat. Add half of the cheese and stir to combine until the
1 pound grated Cheddar or Jack cheese
cheese is fully melted.
4 ounces finely grated Parmigiano-Reggiano (about 2
Add the chili to the pot and stir until well combined.
cups)
Season to taste with salt and pepper.
2 tablespoons chopped cilantro leaves or scallion greens
for garnish Transfer mixture to a large casserole dish (or two
smaller ones). Top with remaining cheddar and
parmesan cheese. Bake until lightly browned and
bubbly, about 20 minutes. Remove from oven, allow to
rest 10 minutes, sprinkle with scallions and/or cilantro,
and serve.

Side idea
Serve with cherry tomatoes or a fruit salad.
 Day 6 Dinner

Margherita Pizza
Yield: 8 servings
Prep time: 30 minutes
Cook time: 25 minutes
Recipe courtesy of: Better Homes and Gardens

Ingredients Directions
 1 recipe Pizza Dough 1. Preheat oven to 375 degrees F. Prepare Pizza Dough as
 1 tablespoon olive oil directed. Drizzle dough with olive oil.
2. For sauce, in a medium bowl, combine tomatoes,
 1 15 ounce can crushed tomatoes, undrained (1-3/4 snipped basil, garlic, and tomato paste. Spread a thin
cups) layer of sauce over dough.
 1 Tablespoon snipped fresh basil 3. Bake in the preheated oven for 15 minutes. Remove
pizza from oven and place mozzarella in single layer on
 2 cloves garlic, minced top of the sauce. Bake for 10 to 13 minutes more or until
 2 Tablespoons tomato paste crust bottom is crisp and brown. Top with basil leaves.
Cut pizza into wedges and serve immediately. Makes 8
 16 ounces fresh mozzarella, sliced servings.
 Fresh basil leaves

Side idea
Serve with a tomato and cucumber salad, topped with
lemon juice for dressing.
 Quick Weekday Breakfast

Applesauce Oat Muffins

Yield: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Recipe courtesy of: Tastes Better from Scratch

Ingredients Directions
1 cup old-fashioned rolled oats Preheat oven to 375 degrees F. Line a 12-cup
1 cup unsweetened applesauce muffin tin with liners or grease with non-stick
cooking spray. Set aside.
½ cup milk
In a medium bowl, stir together the oats,
1 large egg applesauce, milk, egg, vanilla, butter and sugar.
1 teaspoon vanilla In a large bowl, mix the flour, baking powder,
baking soda, cinnamon, salt and cranberries or
4 tablespoon butter or coconut oil, melted raisins.
1/3 cup sugar Make a well in the center of the dry ingredients and
pour in the applesauce mixture. Stir just until
¾ cup whole wheat flour
combined (don't overmix!)
1 teaspoon baking powder Spoon the batter evenly into the muffin cups. Bake
1/2 teaspoon baking soda for 15-20 minutes or until a toothpick inserted in the
center comes out clean.
1 teaspoon cinnamon Don't over-bake or the muffins will be dry. Remove
¼ tsp salt them to a cooling rack. Cool completely before
freezing in a ziplock freezer bag.
½ cup dried cranberries or raisins

Notes
These muffins freeze well, so feel free to make them in
bulk for those days when you’re in a hurry.
 Weekend Breakfast

Caramel-Pecan French Toast

Yield: 8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Chill time: 2-24 hours
Recipe courtesy of: Better Homes and Gardens
Directions

1. In a medium saucepan combine brown sugar, butter, and

Ingredients
 1 cup packed brown sugar
 ½ cup butter
 2 Tablespoons light-color corn syrup
 1 cup chopped pecans, toasted
 16 1/2-inch slices French bread
 6 eggs, lightly beaten
 1 ½ cups milk
 1 teaspoon vanilla
 1 Tablespoon granulated sugar
 1 ½ teaspoons ground cinnamon
 ¼ teaspoon ground nutmeg
 Raspberries, maple syrup, and/or toasted chopped
pecans (optional)
corn syrup. Cook and stir until butter is melted and
brown sugar is dissolved. Pour into a 3-quart rectangular
baking dish. Sprinkle with 1/2 cup of the pecans.
2.
3. Arrange half of the bread slices in a single layer in the
baking dish. Sprinkle with remaining 1/2 cup pecans;
top with the remaining bread slices.
4.
5. In a medium bowl whisk together eggs, milk, and
vanilla. Gradually pour egg mixture over bread; press
lightly with the back of a large spoon to moisten bread.
In a small bowl stir together granulated sugar,
cinnamon, and nutmeg; sprinkle over bread. Cover and
chill for 2 to 24 hours.
6.
7. Preheat oven to 350 degrees F. Bake, uncovered, for 30
to 40 minutes or until lightly browned. Let stand for 10
minutes before serving. To serve, invert French toast
onto a large serving platter. If desired, serve with
raspberries, maple syrup, and/or additional pecans.
 Family Night Treat

Speculoos Cookie Butter Dip

Prep time: 10 minutes
Recipe courtesy of: Atta Girl Says

Ingredients Direction
1 cup heavy cream Using a handheld or stand mixer, beat cream until
8 ounces cream cheese softened stiff peaks form. Set aside
3 Tablespoons powdered sugar In a separate bowl, mix cream cheese and powdered
1 cup cookie butter sugar until smooth
Fold in cookie butter and mix until fully
incorporated
Fold in whipped cream and continue folding until
blended.
Serve with fresh berries, Graham crackers, cookies
and other dippers.

Notes
This dip is good for serving a crowd.

Try serving with graham crackers.

 Dessert 1

Lemon Bars
Prep time: 20 minutes
Cook time: 45 minutes
From the heart of: Jeri Seiki

Ingredients Directions
 2 cups sifted flour 8. Combine flour, butter, and powdered sugar.
 2 cubes butter
Pat into 9x13 pan. Bake @ 350°F for 20 minutes (or
 ½ cup powdered sugar until golden brown).
 4 large eggs Beat together eggs, sugar, flour, baking powder, lemon
 2 cups sugar juice, and lemon rind.
 4 Tablespoons flour Pour over crust. Bake 25 minutes. Remove from oven;
 1 teaspoon baking powder sprinkle with powdered sugar.

 1/3 cup lemon juice When cool, cut into bars.

 Pinch grated lemon rind

Notes
These are best served when chilled.
 Dessert 2

Chocolate Chip Cookies

Yield: 48 cookies
Prep time: 5 minutes
Cook time: 45 minutes
Recipe courtesy of: Betty Crocker

Ingredients Directions
¾ cup granulated sugar Heat oven to 375ºF.
¾ cup packed brown sugar Mix sugars, butter, vanilla and egg in large bowl. Stir in
1 cup butter or margarine, softened flour, baking soda and salt (dough will be stiff). Stir in
1 teaspoon vanilla nuts and chocolate chips.
1 egg
2 ¼ cups Gold Medal™ all-purpose flour Drop dough by rounded tablespoonfuls about 2 inches

1 teaspoon baking soda apart onto ungreased cookie sheet.

½ teaspoon salt Bake 8 to 10 minutes or until light brown (centers will

1 cup coarsely chopped nuts (optional) be soft). Cool slightly; remove from cookie sheet. Cool
1 package (12 ounces) semisweet chocolate chips on wire rack.
 Week 1 Grocery List
Item How much What is it for?
Produce Section
Lettuce 1 head (use 1 cup) Enchilada
Cilantro 1 bunch Enchilada and Chili mac
Tomato 1 tomato Enchilada
Onion 1 large Pulled pork
Basil A few leaves Pizza
Garlic 2 cloves Pizza
Lemon 1 lemon Lemon bars
Meat Section
Chicken 2 cups Enchilada
Boneless pork shoulder butt roast 3-4 lbs. Pulled pork
Ground beef 1 lb. Taco ring
Refrigerated/Frozen Foods
Pillsbury crescent rolls 2 cans Taco ring
Pizza dough 1 package Pizza
Dairy Section
Sour cream 24 oz. Enchilada and Ziti
Colby+ Monterey Jack Cheese 8 oz. Enchilada
Mozzarella cheese 24 oz. Ziti and Pizza
Cheddar cheese 2 8 oz. packages Taco ring and chili mac
Old El Paso original taco seasoning 1 package Taco ring
Heavy whipping cream 8 oz. Cookie butter
Cream cheese 8 oz. Cookie butter
Baking Section
Whole wheat flour 1 package Muffins
Corn syrup 2 Tablespoons French toast
Pecans 8 oz. French toast
Semisweet chocolate chips 12 oz. Chocolate chip cookies
Dry Goods
Apricot preserves 18 oz. Pulled pork
Dijon mustard 2 Tablespoons Pulled pork
Parmesan cheese 4 oz. Chili mac
Oats 18 oz. Muffins
Unsweetened applesauce 4 oz. pack Muffins
Cranberries or raisins 12 oz. box Muffins
Maple syrup 1 container French toast
Cookie butter 14 oz. Cookie butter
Breads/Pasta
Flour tortillas 1 package (need 10) Enchilada
Salsa 1 cup Enchilada
Marinara 24 oz. Ziti
Penne 1 box Ziti
Hamburger buns 1 package Pulled pork
 Elbow macaroni 1 lb. Chili mac
French bread 1 loaf French toast
Canned Goods
Chili 15 oz. Chili mac
Evaporated milk 12 oz. Chili mac
Crushed tomatoes 15 oz. Pizza
Tomato paste 6 oz. (need 2 Tablespoons) Pizza

Make sure to have plenty of:

 Soy sauce  Salt
 Butter  Pepper
 Milk  Nutmeg
 Eggs  Powdered sugar
 Olive oil  Baking powder
 Vanilla  Baking soda
 Granulated sugar  Flour
 Brown sugar
 Cinnamon
 This week’s meals at a glance:
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6

Turkey Bake Lo Mein Flank Steak Red Beans Zippy’s Chili Beef Stroganoff
Week 2
and Rice

This week’s extras at a glance:

Family Night Treat Quick Breakfast Weekend Breakfast Desserts

Week 2
Blueberry Apple Cake
Funfetti Texas Rhode
Almond with Buttery
Cookies Orange Rolls
Overnight Caramel
Oats Sauce

Chocolate No
Bake Cookies
 Day 1 Dinner

3 Layer Turkey Bake

Yield: 12 servings
Prep time: 20 minutes
Cook time: 30 minutes
From the heart of: Nancy Millett

Ingredients Directions
3 cups rice chex cereal (crushed to 1 Preheat oven to 375°.
cup)
2 T butter melted Combine cereal crumbs, butter, 1/8t oregano, and
¼ t ground oregano parmesan cheese. Set aside.
2 T grated parmesan cheese Combine soup, milk, salt, parsley flakes, and 1/8 t
1 can cream of mushroom soup oregano. Stir in turkey.
1 can (6oz.) evaporated milk
1 t salt In a casserole dish, layer in order ½ the noodles, soup
1 t dried parsley flakes mixture, and cheese. Repeat, then top with cereal
3 cups cooked cubed turkey crumbs.
5 oz. lasagna noodles
Bake for 30 minutes. Let stand for 10 minutes before
2/3 cup mozzarella cheese
serving.

Side idea
Serve with green beans or steamed broccoli.
 Day 2 Dinner

Lo Mein
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Recipe courtesy of: Chungah Rhee

Ingredients Directions
8 ounces lo mein egg noodles*
In a small bowl, whisk together soy sauce, sugar,
1 tablespoon olive oil
sesame oil, ginger and Sriracha; set aside.
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
In a large pot of boiling water, cook noodles according
1 red bell pepper, julienned
to package instructions; drain well.
1 carrot, julienned
1/2 cup snow peas
Heat olive oil in a large skillet or wok over medium
3 cups baby spinach
high heat. Add garlic, mushrooms, bell pepper and
carrot. Cook, stirring frequently, until tender, about 3-4
For the Sauce: minutes.
2 Tablespoons reduced sodium soy Stir in snow peas and spinach until the spinach has
sauce, or more, to taste wilted, about 2-3 minutes.
2 teaspoons sugar
1 teaspoon sesame oil Stir in egg noodles and soy sauce mixture, and gently
1/2 teaspoon ground ginger toss to combine.
1/2 teaspoon Sriracha, or more, to
taste Serve immediately.

Side idea
Serve with mixed vegetables.
 Day 3 Dinner

Flank Steak
Yield: 5 servings
Prep time: 15 minutes
Cook time: 20 minutes
From the heart of: Barbara Nekoba

Ingredients Directions
1 medium sized flank steak Slice flank steak diagonally across the grain about ¼
1 clove minced garlic inch thick in ‘butterfly’ fashion (every other slice should
¼ tsp. grated ginger be cut not quite through completely; each piece can be

¾ cup bread crumbs opened out and laid fat on one side).

Oil for frying Combine shoyu, ajinomoto, egg, garlic or ginger or

1/3 cup shoyu both. Marinate meat for 10 minutes.
½ tsp. msg (ajinomoto) Coat meat with mixture of bread crumbs and flour. Drop
1 beaten egg into hot oil about ¼ inch deep and fry a few minutes on
¾ cup flour each side until lightly browned. Place on paper towels to
remove excess oil.

Side idea
Serve with white rice and yellow corn.
 Day 4 Dinner

Red Beans and Rice

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 20 minutes
Recipe courtesy of: A Couple Cooks
Directions
Cook the rice according to package instructions.

Ingredients Dice the onion, 4 stalks of celery, and ½ green

pepper. Mince 4 cloves garlic.
4 cups cooked brown rice 1 teaspoon kosher salt
1 yellow onion Black pepper In a large saucepan (or dutch oven), warm 2
tablespoons olive oil over medium heat. Sauté the
4 stalks celery ¼ cup chopped parsley to garnish onion, celery, and pepper for 8 to 10 minutes over
1/2 green pepper Hot sauce to garnish medium heat until softened. Add the minced garlic
and cook for about 2 minutes more; watch the pan
4 cloves garlic to avoid burning the garlic.
2 tablespoons olive oil Meanwhile, drain and rinse two cans of red beans.
1 14-ounce can diced tomatoes When the vegetables are ready, add the beans,
diced tomatoes with their liquid, and 1 cup of
2 15-ounce cans red kidney beans (3 cups cooked) vegetable broth. Stir in ½ teaspoon cayenne
1 cup vegetable broth pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1
teaspoon thyme, 2 bay leaves, 1 teaspoon kosher
½ teaspoon cayenne pepper salt, and a few grinds of pepper.
1 teaspoon paprika
Simmer over low heat for 20 minutes, until the
1 teaspoon dried oregano sauce thickens. Meanwhile, roughly chop 1/4 cup
parsley leaves.
1 teaspoon dried thyme
2 bay leaves When simmering is complete, remove the bay
leaves and serve the beans over rice. Garnish with
Side idea chopped parsley and hot sauce.

Serve with a simple green salad dressed with citrus

dressing, or corn on the cob.
 Day 5 Dinner

Zippy’s Chili
Yield: 4-6 servings
Cook time: 25 minutes
From the heart of: Lisa Morito

Ingredients Directions
4 tsp. vegetable oil In a Dutch Oven, heat 2 tsp. vegetable oil and ground
1 lb. lean ground beef beef. Pour into bowl and set aside. Heat remaining
1 onion, finely chopped vegetable oil and fry the onion over medium heat until

1 (8 oz.) can tomato sauce translucent.

1 (15 oz.) can pinto beans, with Transfer beef to pot with pureed tomato sauce, pinto
liquid
beans, and kidney beans. Add chili powder, beef
1 (15oz.) can red kidney beans with bouillon, brown sugar, and garlic salt.
liquid
2 tsp. chili powder Bring to a boil, turn heat down to medium low and
simmer for 15 minutes.
2 Beef bouillon cubes
1 T. brown sugar Stir in mayonnaise and heat.
1 T. garlic salt
½ c. mayonnaise

Side idea
Serve with corn bread.
 Day 6 Dinner

Beef Stroganoff
Yield: 6 servings
Prep time: 15 minutes
Cook time: 60 minutes
From the heart of: Thelma Nekoba

Ingredients Directions
1 ½ lb. round steak Slice meat thin. Combine flour, salt, pepper, and coat
½ c. flour meat with this mixture. Brown meat. Add onion, garlic,
2 tsp. salt bouillon cube dissolved in hot water, Worcestershire

¼ tsp. pepper sauce and mushroom juice. Cover and simmer 1 hour.
Add mushrooms just before serving. Add sour cream;
1 Large onion, chopped
do not bring to a boil, but heat through. Serve over rice
1 clove garlic, minced
or egg noodles.
1 cube beef bouillon
1 c. hot water
1 T. Worcestershire sauce
1 (4 oz.) can mushrooms
1 c. sour cream

Side idea
Serve with green beans or peas.
 Quick Weekday Breakfast

Blueberry Almond Overnight Oats

Yield: 1 serving
Prep time: 5 minutes
Rest time: Overnight
Recipe courtesy of: Busy Girl Healthy World

Ingredients Directions
1/3 cup oats (gluten free or regular) In an airtight container, mix oats, almond milk, chia

½ cup almond milk seeds, maple syrup, and vanilla. Seal the container and
place in the fridge overnight. In the morning, stir oats
1 teaspoon chia seeds and top with slivered almonds, sliced banana, and
½ tablespoon maple syrup blueberries. Enjoy!

1 teaspoon vanilla extract

2 Tablespoons slivered almonds

½ medium banana, sliced

1/3 cup blueberries

 Weekend Breakfast
Texas Rhode Orange Rolls
Yield: 12 servings
Prep time: 20 minutes
Cook time: 10-12 minutes
From the heart of: Thelma Nekoba
Ingredients
12 Rhodes Texas Rolls, thawed but
still cold
zest from 1 large orange
3/4 cup sugar
1/3 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons fresh orange juice
1 teaspoon vanilla extract
Directions
Roll out thawed rolls and tie into small knots. In a
small bowl, combine orange zest and sugar. Dip both
sides of each roll piece into butter and then orange
sugar mixture. Place on a nonstick baking sheet, cover
with plastic wrap, and let rise until double in size.
Remove wrap and bake at 350 degrees F 10-12
minutes. Remove from pan immediately and place on
cooling rack.
Combine icing ingredients and mix well. Brush over
rolls while still warm.
 Family Night Treat

Funfetti Cake Mix Cookies

Yield: 18-20 cookies
Prep time: 5 minutes
Cook time: 6-8 minutes
Recipe courtesy of: Made to be a Momma

Ingredients
1 box Funfetti cake mix or white
cake mix (you will need to add your
own sprinkles to the batter)
2 T. sprinkles (optional)
1/3 cup canola oil
2 eggs
Rainbow sprinkles for rolling or
sprinkling (optional)
Directions
Mix together cake mix, canola oil and eggs. Add
additional sprinkles if desired. Mix until batter is moist
and ingredients are blended.
Shape dough into 1-inch balls or use a 1-inch cookie
scoop. Roll dough into extra sprinkles or top with extra
sprinkles if desired.

Bake at 375 degrees for 6-8 minutes.

 Dessert 1
Apple Cake with Buttery Caramel Sauce
Yield: 16 servings
Prep time: 35 minutes
Cook time: 45 minutes
Recipe courtesy of: Better Homes and Gardens
Ingredients
 2cups all-purpose flour
 1teaspoon baking powder
 1/2teaspoon salt
 1/2teaspoon ground nutmeg
 1/2teaspoon ground cinnamon
 1/4teaspoon baking soda
 1/2cup butter, softened
 6cups coarsely chopped unpeeled cooking apples (about 5 to 6
medium apples)
Buttery Caramel Sauce:
 1/3cup butter
 1/3cup granulated sugar
 1/3cup packed brown sugar
 1/3cup whipping cream
 1/2teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch
2 cups sugar baking pan; set pan aside. In a medium bowl stir
together the flour, baking powder, salt, nutmeg,
2 eggs cinnamon, and baking soda; set aside.
2. In a very large mixing bowl beat butter with an electric
1 cup chopped walnuts
mixer on medium to high speed for 30 seconds.
Gradually add sugar, about 1/4 cup at a time, beating on
medium speed until well combined. Scrape sides of
bowl; beat for 2 minutes more. Add eggs one at a time,
beating well after each addition. Add flour mixture to
butter mixture, beating on low speed just until
combined. Fold in apples and walnuts. (Batter will be
thick.) Spread batter in prepared baking pan.
3. Bake in the preheated oven for 45 to 50 minutes or until
a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 45 minutes. Serve warm
with Buttery Caramel Sauce. Makes 16 servings
Buttery Caramel Sauce:
In a small saucepan melt butter over medium heat. Stir
in sugars and cream. Bring to boiling, stirring
constantly. Remove from heat; stir in vanilla. Serve
warm. Makes about 1-1/4 cups.
 Dessert 2

Chocolate No Bake Cookies

Yield: 30 cookies
Prep time: 10 minutes
From the heart of: Kylie Stradling

Ingredients Directions
½ cup cocoa In a large saucepan over medium heat mix the cocoa,
4 cups sugar
1 cup milk sugar, milk, vanilla, and butter; bring to a boil and boil
½ tsp. vanilla for 2 minutes.
1 cup butter
1 cup creamy peanut butter Remove from heat; stir in peanut butter until it melts,
4-5 cups oatmeal, uncooked then stir in oatmeal.

Let sit until mixture has thickened and can hold its
shape. Using a medium sized cookie scoop, drop onto
cookie sheet line with wax paper.

Put in freezer to set, then remove and let sit until they
reach room temperature. Store in airtight container.
 Week 2 Grocery List
Item How much What is it for?
Produce Section
Mushrooms 2 cups Lo mein
Red bell pepper 1 pepper Lo mein
Carrot 1 carrot Lo mein
Spinach 10 oz. Lo mein
Yellow onion 1 Rice and beans
Celery 4 stalks Rice and beans
Onion 2 Large Zippy’s chili and Beef stroganoff
Banana 1 medium Overnight oats
Blueberries 1/3 cup Overnight oats
Orange 1 Large Orange rolls
Gala Apples 6 Apple cake
Meat Section
Turkey 3 cups Turkey bake
Flank steak Medium sized Flank steak
Lean ground beef 1 lb. Zippy’s chili
Round steak 1 ½ lb. Beef stroganoff
Refrigerated/Frozen Foods
Snow peas ½ cup Lo mein
Texas Rhode rolls 36 count bag Orange rolls
 Dairy Section
Mozzarella cheese 8 oz. Turkey bake
Sour cream 8 oz. Beef stroganoff
Almond milk ½ gallon Overnight oats
Orange juice 10 oz. bottle Orange rolls
Whipping cream 8 oz. Apple cake
Baking Section
Msg ½ tsp. Flank steak
Cayenne pepper ½ tsp. Rice and beans
Chili powder 2 tsp. Zippy’s chili
Slivered almonds 2 oz. package Overnight oats
Funfetti cake mix 1 box Funfetti cookies
Rainbow sprinkles 1 tube Funfetti cookies
Walnuts 2 oz. package Apple cake
Cocoa 8 oz. No bakes
Dry Goods
Rice chex 1 box Turkey bake
Sesame oil 1 bottle Lo mein
Sriracha 6 oz. bottle Lo mein and Rice and beans
Bread crumbs 8 oz. Flank steak
Brown rice 5 lb. Rice and beans
Beef Bouillon 3.25 oz. jar Zippy’s chili and Beef stroganoff
Mayonnaise 12 oz. Zippy’s chili
 Worcestershire sauce 1 T. Beef stroganoff
Chia seeds 1 tsp. Overnight oats
Oats 18 oz. No bakes
Peanut butter 16 oz. No bakes
Breads/Pasta
Lasagna noodles 5 oz. Turkey bake
Lo mein noodles 8 oz. Lo mein
Egg noodles 16 oz. Beef stroganoff
Canned Goods
Cream of mushroom soup 1 can Turkey bake
Evaporated milk 6 oz. Turkey bake
Diced tomatoes 14 oz. Rice and beans
Kidney beans 3 15 oz. cans Rice and beans and Zippy’s chili
Vegetable broth 14.5 oz. Rice and beans
Tomato sauce 15 oz. Zippy’s chili
Pinto beans 15 oz. Zippy’s chili
Mushrooms 4 oz. Beef stroganoff
 Make sure you have plenty of:
 Butter  Ginger
 Oregano  Soy sauce
 Parmesan cheese  Vegetable oil
 Salt  Eggs
 Pepper  Flour
 Parsley  Paprika
 Olive oil  Thyme
 Garlic  Bay leaves
 Sugar  Garlic salt
 Brown sugar  Vanilla extract
 Powdered sugar
 Baking powder
 Baking soda
 Nutmeg
 Cinnamon
 Milk
 This week’s meals at a glance:
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6

Porcupine Mini Chicken Hawaiian Onion Pork Spinach Chicken Puffs

Week 3
Meatballs Pot Pie Haystacks Chops Manicotti

This week’s extras at a glance:

Family Night Treat Quick Breakfast Weekend Breakfast Desserts

Week 3
Cranberry Pineapple
Puppy Chow Waffles
Almond Upside Down
Cereal Mix Cupcakes

Whoopie Pies
 Day 1 Dinner

Porcupine Meatballs
Yield: 5 servings
Prep time: 15 minutes
Cook time: 40 minutes
From the heart of: Barbara Nekoba

Ingredients Directions
1 can (10 ½ oz.) condensed tomato soup Mix ¼ c. soup with beef, rice, eggs, onion, parsley, and
1 tsp. salt.
1 lb. ground beef
Shape into 1 ½ inch balls (about 16). Brown meatballs
¼ c. uncooked rice
and garlic in skillet; blend in remaining soup + water.
1 egg slightly beaten
Cover; simmer 40 min or until rice is tender; stir often.
¼ c. minced onion
Serve over cooked white rice
2 T. parsley, minced

1 tsp. salt

1 sm. Clove garlic, minced

1 c. water

2 cups cooked rice

Side idea
Serve with brussels sprouts or peas.
 Day 2 Dinner

Mini Chicken Pot Pies

Yield: 10 servings
Prep time: 10 minutes
Cook time: 20 minutes
Recipe courtesy of: One Little Project

Ingredients
¾ cup chopped leftover chicken (or 1
small fresh chicken breast, fully
cooked)
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas,
carrots, corn and green beans),
defrosted
1 package refrigerated biscuit dough
Directions
Preheat the oven to 375F.
Combine the chicken, mixed vegetables and cream of
chicken soup in a medium bowl and stir well.
Separate each of the biscuits and place them into the
compartments of a greased muffin tin.
Using your fingers, push down on the dough starting in
the middle, then working the dough up the sides of
each of the muffin compartments, as high as it will go.

Add the filling to each of the compartments

(approximately 2 Tablespoons each).

Bake at 375F for 20 to 25 minutes until golden brown

and bubbly.

Side idea
Serve with a fruit salad and steamed broccoli.
 Day 3 Dinner

Hawaiian Haystacks
Yield: 4 servings
Prep time: 5 minutes
Cook time: 5 minutes
Recipe courtesy of: Recipe of the Week Blog

Ingredients Directions
1 can cream of chicken soup
Combine all ingredients and heat over stovetop.
1/2 can milk
8 oz. sour cream Serve over white rice and add any other desired
1 TBSP. lemon juice toppings.
1 onion soup packet Enjoy!
1 can chicken breast (or you could
cook a breast and shred it)
Garlic powder and lemon pepper to
taste
2 cups white rice, cooked

Side idea
Serve with pineapple and peas.
 Day 4 Dinner

Onion Pork Chops

Yield: 6 servings
Prep time: 15 minutes
Cook time: 50 minutes
Recipe courtesy of: Lipton

Ingredients Directions
 6 pork chops Set oven to 350 degrees.
 2 eggs, lightly beaten
 1 envelope Lipton Onion Soup Mix Grease a shallow baking pan.
 1 cup bread crumbs
 3 T. melted butter Mix the bread crumbs with the dry soup mix.

Coat each pork chop in egg.

Roll in bread/soup mix crumbs.

Place on baking sheet; drizzle with melted butter.

Bake 45-50 minutes, turning over at halfway point.

Side idea
Serve with mashed potatoes and a Caesar salad.
 Day 5 Dinner

Spinach Manicotti
Yield: 7 servings
Prep time: 15 minutes
Cook time: 50 minutes
Recipe courtesy of: Betty Crocker

Ingredients
1 box (8 oz) uncooked manicotti
shells (14 shells)
2 cups shredded Italian cheese blend
(8 oz)
¼ teaspoon crushed red pepper
flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm®
frozen organic cut spinach, thawed,
drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ pasta
sauce (any flavor)
Directions
Heat oven to 375°F. Cook manicotti as directed on box.
Rinse with cool water; drain well.
In medium bowl, stir together 1 1/2 cups of the Italian
cheese blend, the red pepper, ricotta cheese, spinach,
garlic and egg.
In bottom of ungreased 13x9-inch (3-quart) glass baking
dish, spread 1 cup of the pasta sauce. Spoon ricotta
mixture into manicotti; place over sauce in dish. Pour
remaining sauce over manicotti.
Cover tightly with foil; bake about 30 minutes or until
sauce is bubbling. Uncover dish; sprinkle with
remaining 1/2 cup Italian cheese blend. Bake uncovered
5 minutes longer or until cheese is melted.

Side idea
Serve with cucumbers and iceberg salad.
 Day 6 Dinner

Chicken Puffs
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Recipe courtesy of: Betty Crocker

Ingredients
1 tube Pillsbury crescent rolls
2 cups chicken, cooked and chopped
Directions
Preheat oven to 350 degrees F.
Divide crescent rolls into 4 squares, sealing the
perforations.

3 tablespoons butter, divided

Cream together the cream cheese and 1 tbsp. of butter.
1 tablespoon milk Add milk, chicken, pimentos, salt and pepper.

3 ounces cream cheese, softened Place about 1/2 cup of mixture in the middle of each
square and bring corners together, to form a pouch.
2 tablespoons chopped pimentos Twist corners together to seal and press any open sides
together. It should look like a small drawstring purse.
1 teaspoon salt
Place puffs on ungreased cookie sheet.
1/2 teaspoon pepper
Melt remaining 2 tbsp. of butter and brush over each
breadcrumbs
puff and sprinkle (heavily) with breadcrumbs.
3/4 cup milk
Bake for 15-20 minutes, or until golden brown.
1 can cream of mushroom or cream
chicken soup To prepare sauce heat milk and mushroom soup in a
small saucepan. Serve over chicken puffs.

Side idea Serve with asparagus

Serve with cucumbers and iceberg salad.
 Quick Weekday Breakfast

Cranberry Almond Cereal Mix

Yield: 4 1/3 cups
Prep time: 10 minutes
Cook time: 8 minutes
Recipe courtesy of: Better Homes and Gardens

Ingredients
1 cup regular rolled oats
1 cup quick-cooking barley
1 cup bulgar or cracked wheat
1 cup dried cranberries, raisins,
and/or snipped dried apricots
¾ cup sliced almonds, toasted
1/3 cup sugar
Directions
In an airtight container stir together oats, barley, bulgur,
cranberries, almonds, sugar, cinnamon, and salt. Cover
and seal. Store at room temperature for up to 2 months
or freeze for up to 6 months.
Microwave directions: For one breakfast serving, in a
microwave-safe 1-quart bowl combine ¾ cup water and
1/3 cup cereal mix. Microwave, uncovered, on 50%
power (medium) for 8 to 11 minutes or until cereal
reaches desired consistency, stirring once. Stir before
serving. If desired, serve with milk.

1 T. ground cinnamon

¼ t. salt
 Weekend Breakfast
Waffles
Yield: 12-16 (4-inch) waffles
Prep time: 15 minutes
Cook time: Per waffle maker instructions
Recipe courtesy of: Better Homes and Gardens
Ingredients
 1 ¾ cups all-purpose flour
 2 Tablespoons sugar
 1 Tablespoon baking powder
 ¼ teaspoon salt
 2 eggs
 1 ¾ cups milk
 ½ cup cooking oil or butter, melted
 1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking
powder, and salt. Make a well in center of flour mixture;
set aside.
2.
3. In another medium bowl beat eggs slightly; stir in milk,
oil, and vanilla. Add egg mixture all at once to flour
mixture. Stir just until moistened (batter should be
slightly lumpy).
4.
5. Pour 1 to 1 1/4 cups batter onto grids of a preheated,
lightly greased waffle baker (use a regular or Belgian
waffle baker). Close lid quickly; do not open until done.
6.
7. Bake according to manufacturer’s directions. When
done, use a fork to lift waffle off grid. Repeat with
remaining batter. Serve warm.
8.
9. Makes 12 to 16 (4-inch) waffles
 Family Night Treat

Puppy Chow
Prep time: 10 minutes
From the heart of: Barbara Nekoba

Ingredients Directions
 4 cups chex cereal In a large bowl combine chex cereal, pretzel sticks
 2 cups pretzel sticks broken in half, and peanuts.

 1 cup peanuts, unsalted In a small saucepan melt the chocolate.

 1 package Wilton’s Candy Melts Lay wax paper across the counter and spread chex
white mixture out over it.
Pour melted chocolate all over mixture.
Enjoy!
 Dessert 1
Pineapple Upside Down Cupcakes
Yield: 24
Prep time: 20 minutes
Cook time: 50 minutes
Recipe courtesy of: Betty Crocker
Ingredients
1 can (20 oz) sliced pineapple,
drained, juice reserved
1 box Betty Crocker™ Super Moist™
yellow cake mix
½ cup vegetable oil
3 eggs
1/ 3 cup butter, melted
2/ 3 cup packed brown sugar
1 2 maraschino cherries, cut in half
Directions
Heat oven to 350°F. Spray 24 regular-size muffin cups
with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large
bowl, beat cake mix, oil, eggs and reserved pineapple
juice with electric mixer on low speed 30 seconds. Beat
on medium speed 2 minutes, scraping bowl
occasionally.
In small bowl, stir together melted butter and brown
sugar. Spoon 1 1/2 teaspoons butter mixture into each
muffin cup. Top each with 2 pineapple pieces. Place
cherry half, cut side up, in center of pineapple pieces.
Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes. Run knife
around edge of cupcakes to loosen; invert onto cookie
sheet. Serve warm.
 Dessert 2
Classic Chocolate Whoopie Pies
Yield: 18
Prep time: 30 minutes
Cook time: 10-12 minutes
Recipe courtesy of: Betty Crocker
Ingredients
1 box Betty Crocker™ Super
Moist™ Devil's Food cake mix
¾ cup water
½ cup vegetable oil
3 eggs
1 box (4-serving size) chocolate
instant pudding and pie filling mix
Filling
2 containers Betty Crocker™
Whipped Fluffy White Frosting
Directions
Heat oven to 350°F.
Line cookie sheets with parchment paper, silicone
baking liners, or lightly spray with cooking spray.
In large bowl, beat all cookie ingredients with electric
mixer on low speed until moistened; beat 1 minute
longer on high speed.
Pour batter into a 1-gallon resealable plastic bag. Seal
baggie and cut small hole off of one of the bottom
corners.
Pipe batter into 36 small circles onto cookie sheets
about 1-inch apart to allow for spreading.
Bake 10 to 12 minutes until set being careful to not over
bake. Cool 2 minutes; remove from cookie sheets and
place on cooling rack. Cool completely before filling.
Once cookies are cooled spread frosting on flat side of
one cookie. Top with the second cookie, flat side down
to make a sandwich.
 Week 3 Grocery List
Item How much What is it for?
Produce Section
Onion 1 Medium Porcupine meatballs
Lemon 1 small Hawaiian haystacks
Meat Section
Ground beef 1 lb. Porcupine meatballs
Chicken 6 lb. Chicken pot pie, Hawaiian haystacks,
and Chicken puffs
Pork chops 6 Onion pork chops
Refrigerated/Frozen Foods
Pillsbury biscuit dough 1 package Chicken pot pie
Mixed frozen vegetables 10 oz. Chicken pot pie
Spinach 10 oz. Manicotti
Pillsbury crescent rolls 1 tube Chicken puffs
Dairy Section
Sour cream 8 oz. Hawaiian haystacks
Lipton onion soup mix 1 box Hawaiian haystacks and Onion pork
chops
Italian cheese blend 16 oz. Manicotti
Ricotta cheese 15 oz. Manicotti
Cream cheese 8 oz. Chicken puffs
 Baking Section
Red pepper ¼ tsp. Manicotti
Almonds 2 oz. Cranberry cereal mix
Unsalted peanuts 16 oz. Puppy chow
Wilton’s candy melts white 1 package Puppy chow
chocolate
Yellow cake mix 1 box Pineapple cupcakes
Devil’s food cake mix 1 box Whoopie pies
Chocolate instant pudding 5.9 oz. Whoopie pies
Whipped fluffy white frosting 2 containers Whoopie pies
Dry Goods
White rice 10 lb. Porcupine meatballs and Hawaiian
haystacks
Bread crumbs 8 oz. Onion pork chops and Chicken puffs
Chopped pimentos 2 Tablespoons Chicken puffs
Quick cooking barley 8 oz. Cranberry cereal mix
Cracked wheat 8 oz. Cranberry cereal mix
Pretzel sticks 12 oz. Puppy chow
Breads/Pasta
Manicotti shells 8 oz. Manicotti
Muir glen pasta sauce 25.5 oz. Manicotti
Canned Goods
Tomato soup 10.5 oz. Porcupine meatballs
 Cream of chicken soup 2 10.5 oz. cans Chicken pot pie and Hawaiian
haystacks
Cream of mushroom soup 10.5 oz. Chicken puffs
Pineapple 20 oz. Pineapple cupcakes
Maraschino cherries 10 oz. Pineapple cupcakes

Make sure you have plenty of:

 Eggs  Cinnamon
 Parsley  Sugar
 Salt  Brown sugar
 Pepper  Flour
 Garlic  Baking powder
 Milk  Vegetable oil
 Butter  Vanilla extract
 This week’s meals at a glance:
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6

Lemon Lasagna Ham, Fettuccine Chicken Classic Taco Salad

Week 4
Chicken Spinach, Alfredo Parmesan
Apple, and
Brie Paninis

This week’s extras at a glance:

Family Night Treat Quick Breakfast Weekend Breakfast Desserts

Week 4
Rice Krispy Easy Butterscotch Blondies
Peanut Butter Scrambled Bundt Rolls Coconut
Balls Eggs
Cream Pie
 Day 1 Dinner
Lemon Chicken Breasts
Yield: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Recipe courtesy of: Food Network
Ingredients
¼ cup good olive oil
3 T. minced garlic (9 cloves)
1/3 cup dry white wine
1 T. grated lemon zest (2 lemons)
2 T. freshly squeezed lemon juice
1 ½ t. dried oregano
1 t. minced fresh thyme leaves
Kosher salt and freshly ground black
pepper
4 boneless chicken breasts, skin on
1 lemon
Directions
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-
low heat, add the garlic, and cook for just 1 minute but
don't allow the garlic to turn brown. Off the heat, add
the white wine, lemon zest, lemon juice, oregano,
thyme, and 1 teaspoon salt and pour into a 9 by 12-inch
baking dish.
Pat the chicken breasts dry and place them skin side up
over the sauce. Brush the chicken breasts with olive oil
and sprinkle them liberally with salt and pepper. Cut the
lemon in 8 wedges and tuck it among the pieces of
chicken.
Bake for 30 to 40 minutes, depending on the size of the
chicken breasts, until the chicken is done and the skin is
lightly browned. If the chicken isn't browned enough,
put it under the broiler for 2 minutes. Cover the pan
tightly with aluminum foil and allow to rest for 10
minutes. Sprinkle with salt and serve hot with the pan
juices.
Side idea Serve with asparagus
Serve with cucumbers and iceberg salad.
 Day 2 Dinner

Lasagna Directions
Yield: 12 servings Bring a large pot of water to a boil.
Prep time: 30 minutes Meanwhile, in a large skillet or saucepan, combine
Cook time: 30 minutes
Recipe courtesy of: The Pioneer Woman ground beef, sausage, and garlic. Cook over medium-
high heat until browned. Drain half the fat; less if you’re
feeling naughty. Add tomatoes, tomato paste, 2
tablespoons parsley, basil and salt. After adding the
Ingredients tomatoes, the sauce mixture should simmer for 45
1 1/2 pound Ground Beef
minutes while you are working on the other steps.
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced In a medium bowl, mix cottage cheese, beaten eggs,
2 cans (14.5 Ounce) Whole grated Parmesan, 2 more tablespoons parsley, and 1
Tomatoes
2 cans (6 Ounce) Tomato Paste more teaspoon salt. Stir together well. Set aside. Cook
2 Tablespoons Dried Parsley lasagna until “al dente” (not overly cooked).
2 Tablespoons Dried Basil
To assemble:
1 teaspoon Salt
3 cups Lowfat Cottage Cheese Arrange 4 cooked lasagna noodles in the bottom of a
2 whole Beaten Eggs baking pan, overlapping if necessary. Spoon half the
1/2 cup Grated (not Shredded)
Parmesan Cheese cottage cheese mixture over the noodles. Spread evenly.
2 Tablespoons Dried Parsley Cover cottage cheese with a layer of mozzarella cheese.
1 teaspoon Salt
Spoon a little less than half the meat/sauce mixture over
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna the top.
Noodles Repeat, ending with meat/sauce mixture. Sprinkle top
(add 1/2 Teaspoon Salt And 1
Tablespoon Olive Oil to Pasta generously with extra Parmesan.
Water) Either freeze, refrigerate for up to two days, or bake
immediately: 350-degree oven for 20 to 30 minutes,
Side idea Serve with garlic bread and or until top is hot and bubbly.
Caesar salad.
 Day 3 Dinner

Ham, Brie, Apple, and Spinach Panini

Yield: 1 sandwich
Prep time: 5 minutes
Recipe courtesy of: A Dish of Daily Life

Ingredients Directions
2 slices thick sliced bread Layer ham, brie, apple and spinach on one slice of
ham, 4-5 thin slices bread; slather honey mustard on the inside of the second
brie, several slices slice.

apple, several slices, thinly sliced Brush outside of sandwich with olive oil.

baby spinach, handful Place in small frying pan and cook evenly on both sides
until brie has melted.
Honey Mustard
olive oil

Side idea Serve with a fruit salad.

 Day 4 Dinner

Fettuccine Alfredo
Yield: 6-8 servings
Prep time: 20 minutes
Recipe courtesy of: Giada De Laurentiis

Ingredients Directions
Cook the pasta in a large pot of boiling salted water
18 ounces fresh fettuccine
until tender but still firm to the bite, stirring
2 ½ cups heavy cream occasionally, about 4 minutes. Drain. Stir 2 cups of the

½ cup fresh lemon juice cream and the lemon juice in a heavy large skillet to
blend. Add the butter and cook over medium heat just
12 T. unsalted butter until the butter melts, stirring occasionally, about 3
2 cups grated parmesan minutes. Remove from the heat. Add the pasta and toss.
Add the remaining 1/2 cup of cream, and Parmesan to
2 t. grated lemon zest
the cream sauce in the skillet. Add the lemon zest,
Pinch freshly grated nutmeg nutmeg, salt, and white pepper. Toss the pasta mixture
over low heat until the sauce thickens slightly, about 1
Salt and freshly ground pepper
minute.

Side idea Serve with simple green salad dressed with lemon juice
Serve with cucumbers and iceberg salad.
 Day 5 Dinner

Chicken Parmesan
Yield: 4 servings
Prep time: 23 minutes
Recipe courtesy of: Genius Kitchen

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper (to taste)
½ cup bread crumbs
1 egg, beaten
4 T. butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 T. grated parmesan cheese
Directions
Pound chicken to flatten.
Salt and pepper to taste.
Dip chicken in egg; then in bread crumbs.
Fry in butter in hot skillet, turning and browning for 10
minutes or until chicken is done.
Remove from skillet.
To skillet add spaghetti sauce. Heat thoroughly.

Add chicken.

Place slices of mozzarella on top of chicken. Sprinkle

with parmesan.

Cover and cook until cheese is melted.

Side idea
Serve with steamed asparagus.
 Day 6 Dinner

Classic Taco Salad

Yield: 4 servings
Prep time: 35 minutes
Cook time: 10-15 minutes
Recipe courtesy of: Better Homes and Gardens

Ingredients
 4 6 inches whole wheat or plain flour
tortillas
 Nonstick cooking spray
 12 ounces lean ground beef or
uncooked ground turkey
 1 medium onion, chopped
 1 clove garlic, minced
 18 ounce can tomato sauce
 1 tablespoon cider vinegar
 ½ teaspoon ground cumin
 ¼ teaspoon crushed red pepper
 4 cups shredded lettuce
 ¼ cup shredded reduced-fat cheddar
cheese (1 ounce)
 ¼ cup chopped green or red sweet
pepper (optional)
 12 cherry tomatoes, quartered
Directions
1. For tortilla bowls, wrap tortillas in foil. Warm in a 350
degrees oven for 10 minutes. Coat four 10-ounce
custard cups with nonstick cooking spray. Carefully
press 1 tortilla into each cup. Bake in the 350 degrees
oven for 10 to 15 minutes or until golden and crisp.
Cool; remove from custard cups.
2. Meanwhile, in a large skillet cook beef, onion, and
garlic until beef is brown and onion is tender. Drain fat.
3. Stir tomato sauce, vinegar, cumin, and crushed red
pepper into skillet. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
4. Place tortillas on 4 serving plates. Line tortillas with
lettuce. Spoon beef mixture into tortillas. Sprinkle with
cheese, sweet pepper, if desired, and tomatoes.
Side idea
Serve with Spanish rice.
 Quick Weekday Breakfast

Easy Scrambled Eggs

Yield: 3 servings
Prep time: 10 minutes
Recipe courtesy of: Better Homes and Gardens

Ingredients Directions
 6 eggs
1. In a medium bowl beat together eggs, milk, salt, and
 1/3 cup milk, half-and-half, or light pepper with a whisk. In a large skillet melt butter over
cream medium heat; pour in egg mixture. Cook over medium
 ¼ teaspoon salt heat, without stirring, until mixture begins to set on the
bottom and around edges.
 Dash ground black pepper 2.
 1 Tablespoon butter or margarine 3. With a spatula or large spoon, lift and fold the partially
cooked egg mixture so the uncooked portion flows
underneath. Continue cooking over medium heat for 2
to 3 minutes or until egg mixture is cooked through but
is still glossy and moist. Immediately remove from heat.

Notes
These can be served well inside a breakfast burrito for a
breakfast on the go.
 Weekend Breakfast

Butterscotch Bundt Rolls

Yield: 8 servings
Prep time: 5 minutes
Cook time: 25 minutes
From the heart of: Nancy Millett

Ingredients
18 frozen dinner rolls (Rhodes)
1 pkg butterscotch pudding (cook n
serve)
1/2 cup brown sugar
1/2 cup butter, melted
Directions
Arrange frozen rolls in a Bundt pan. Melt the butter and
pour over rolls. Add brown sugar and pudding on top of
rolls. Cover with a paper towel and let rise at room
temperature overnight or about 10 hrs. Remove plastic
wrap and Bake at 350 degrees for about 25 minutes.
Cool for 5 min. before turning over the rolls on a
serving plate. Enjoy them warm & gooey!
 Family Night Treat
Rice Krispy Peanut Butter Balls
Yield: 35 peanut butter balls
Prep time: 60 minutes
From the heart of: Laura Pecheos
Ingredients
1 cup powdered sugar
2 Tbsp melted butter
1 cup creamy peanut butter
1½ cup crushed crisped rice
cereal (measure out then crush)
1½ cup chocolate chips
 for at least 30 minutes before chocolate coating.
Directions
Mix peanut butter and melted butter together in a large
bowl.
Add powdered sugar and rice crispies.
Mix until combined. Form into one-inch balls.
Place the formed balls on a wax paper lined cookie tray
and chill in the refrigerator
Melt chocolate in microwave by heating for 30 seconds
then stirring and repeating process until it is melted and
smooth.
Place a toothpick in each peanut butter ball and dip
each peanut butter ball into the chocolate and roll
around until coated.
Place the chocolate coated ball on a separate cookie
sheet lined with wax paper.
Remove the toothpicks from each peanut butter ball.
Place the balls back in the freezer to let the chocolate
set. It should take an hour or two.
Best to store these in the freezer as well. If you store
these in the fridge, they will become slightly soft.
 Dessert 1
Blondies
Yield: 16 servings
Prep time: 10 minutes
Cook time: 25 minutes
Recipe courtesy of: The Pioneer Woman
Ingredients
1 ½ sticks (12 Tablespoons) unsalted
butter, melted and cooled, plus more
for the pan
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 ½ cups packed dark brown sugar
1 Tablespoon vanilla extract
2 large eggs, lightly beaten
1 ½ cup toasted walnuts, coarsely
chopped
1 cup plus 2 Tablespoons bittersweet
chocolate chips
Flaky sea salt, to garnish
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch
baking pan. Line the pan with parchment, leaving an
overhang, then butter the parchment.
Whisk the flour, baking powder and salt together in a
medium bowl and set aside. In another bowl, whisk the
melted butter and brown sugar together until combined.
Add the vanilla and eggs and stir to combine. Fold the
flour mixture into the wet ingredients, being careful not
to overmix. Fold in the walnuts and 1 cup of the
chocolate chips. Pour the batter into the prepared pan
and smooth the top. Scatter the remaining 2 tablespoons
chocolate chips over the batter.
Bake until the top is a light golden brown, 20 to 25
minutes, being careful not to overbake. Let cool on a
wire rack. Remove the blondies from the pan and
transfer to a cutting board. Cut into rectangles, sprinkle
with flaky salt and serve.
 Dessert 2
Coconut Cream Pie
Yield: 16 servings
Prep time: 10 minutes
Cook time: 25 minutes
Recipe courtesy of: Pillsbury
Ingredients
1 Pillsbury™ refrigerated pie crust,
softened as directed on box
½ cup sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tablespoons butter
1 cup flaked coconut
2 ½ teaspoons vanilla
2 cups whipping cream
1/ 3 cup sugar
Toasted coconut, if desired
Directions
Heat oven to 450°F. Make pie crust as directed on box
for One-Crust Baked Shell using 9-inch glass pie plate.
Cool completely.
Meanwhile, in large heavy saucepan, mix 1/2 cup sugar
and the cornstarch. In small bowl, beat half-and-half and
egg yolks with whisk. Gradually add egg mixture to
sugar mixture; heat to boiling over medium heat, stirring
constantly. Boil 1 minute; remove from heat. Stir in
butter, 1 cup coconut and 1 teaspoon of the vanilla.
Cover with plastic wrap, placing plastic wrap directly on
custard; let stand 30 minutes. Spoon custard into cooled
baked shell. Cover; refrigerate 30 minutes or until set.
In medium bowl, beat whipping cream with electric
mixer on high speed until foamy; gradually add 1/3 cup
sugar and remaining 1 1/2 teaspoons vanilla, beating
until soft peaks form. Spread whipped cream over pie.
Sprinkle with toasted coconut. Store in refrigerator.
 Week 4 Grocery List
Item How much What is it for?
Produce Section
Lemon 2 Large Lemon chicken and Fettuccine
Apple 1 Medium Panini
Spinach handful Panini
Onion 1 Medium Taco salad
Red Pepper 1 pepper Chicken parmesan
Lettuce 1 head Taco salad
Meat Section
Chicken breasts 8 breasts Lemon chicken and Chicken
parmesan
Ground beef 1 ½ lb. Lasagna
Breakfast sausage 1 lb. Lasagna
Ground beef 12 oz. Taco salad
Refrigerated/Frozen Foods
Sliced ham 9 oz. Panini
Pillsbury refrigerated pie crust 1 package Coconut pie
Dairy Section
Cottage cheese 24 oz. Lasagna
Parmesan cheese 16 oz. Lasagna, Fettuccine, and Chicken
parmesan
 Mozzarella 16 oz. Lasagna and Chicken parmesan
Brie 8 oz. Panini
Heavy cream 16 oz. Fettuccine
Cheddar cheese 8 oz. Chicken parmesan
Half and half 16 oz. Coconut pie
Whipping cream 16 oz. Coconut pie
Baking Section
Cider vinegar 1 Tablespoon Chicken parmesan
Butterscotch pudding cook n serve 1 box Butterscotch rolls
Semisweet chocolate chips 2 12 oz. Peanut butter balls and Blondies
Walnuts 8 oz. Blondies
Corn starch 16 oz. Coconut pie
Dry Goods
Dry white wine 1/3 cup Lemon chicken
Honey mustard 12 oz. Panini
Peanut butter 16 oz. Peanut butter balls
Rice Krispy cereal 1 box Peanut butter balls
Breads/Pasta
Lasagna noodles 10 oz. Lasagna
White bread 1 loaf Panini
Fettuccine noodles 18 oz. Fettuccine
Spaghetti sauce 24 oz. Chicken parmesan
Flour tortillas 1 package Taco salad
 Coconut 14 oz. Coconut pie
Canned Goods
Tomatoes 2 14.5 oz. cans Lasagna
Tomato paste 8 6 oz. cans Lasagna and Chicken parmesan

Make sure you have plenty of:

 Olive oil  Butter
 Garlic  Cumin
 Oregano  Milk
 Thyme  Sugar
 Salt  Brown sugar
 Pepper  Powdered sugar
 Parsley  Flour
 Basil  Baking powder
 Eggs  Vanilla extract
 Nutmeg