THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 6 DAY 7 SMALLER FAMILY Smaller Family- BBQ Bacon Wrapped Hot Dogs

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1 SMALLER FAMILY DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Baked Carne Asada Fries Smaller Family- Easy Chicken Street Tacos Smaller Family- Blueberry Jamboree Smaller Family- BBQ Bacon Wrapped Hot Dogs Smaller Family- Buffalo Cauliflower Bites DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Ground Smaller Family- Brown LEFTOVERS Smaller Family- Santa Turkey Greek Tacos with Sugar Glazed Pork Barbara Cobb Salad Tzatziki Chops Smaller Family- Oatmeal Smaller Family- Easy Creme Pies Roasted Ranch Asparagus

2 DAY 1 SMALLER FAMILY- BAKED CARNE ASADA FRIES M A I N D I S H Serves: 4 Prep Time: 1 Hour 20 Minutes Cook Time: 1 Hour 5 Minutes 1 pound steak (cut into bite-size pieces) 3 Tablespoons lemon juice 1 cup olive oil (divided) 2 teaspoons minced garlic salt and pepper (to taste) 2 medium russet potatoes 1 teaspoon garlic powder 1 teaspoon paprika 1 cup finely shredded mozzarella cheese pico de gallo (for topping) guacamole (for topping) sour cream (for topping) 1. In a shallow tupperware or Ziploc bag, add steak, lemon juice, 3/4 cup olive oil, garlic, and salt and pepper. Stir or shake to combine. Place in refrigerator and let marinade for 1-2 hours. 2. Preheat oven to 425 degrees F. 3. Cut potatoes into 1/4-inch strips. Place potatoes in a single layer on a foil-lined baking sheet and drizzle with 1/4 cup olive oil. Toss with hands to coat all the potatoes with oil. Sprinkle with garlic powder, paprika and salt and pepper. 4. Bake for 25 minutes, turn them over, and bake for an additional 25 minutes (or until golden brown and cooked all the way through). 5. Remove steak from the refrigerator and cook in a skillet over medium-high heat until it reaches desired doneness. 6. Place potatoes on an oven-safe dish and top with steak and cheese. Broil for 3-5 minutes until cheese is melted. 7. Top with pico de gallo, guacamole, and sour cream. Serve warm.

3 DAY 2 SMALLER FAMILY- EASY CHICKEN STREET TACOS M A I N D I S H Serves: 3 Prep Time: 15 Minutes Cook Time: 1 Tablespoon olive oil 3 grilled chicken breasts (shredded) 1 teaspoon cumin 1 1/2 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 yellow onion (diced) 2 roma tomatoes (diced) 2 limes (divided) 1/2 cup cilantro (chopped) 6 small corn tortillas 1/4 cup feta cheese ranch dressing (for topping) 1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through. 2. In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime juice and cilantro. 3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese. 4. Squeeze lime juice over taco and top with ranch dressing if desired. 5. Serve and enjoy!

4 SMALLER FAMILY- BLUEBERRY JAMBOREE D E S S E R T Serves: 12 Prep Time: 1 Hour 20 Minutes Cook Time: 10 Minutes Blueberry Topping: 1 3/4 cups fresh blueberries (divided) 1/8 cup sugar 1 Tablespoon brown sugar 1 1/2 Tablespoons cornstarch 1 1/2 Tablespoons water 1/4 teaspoons lemon zest Crust: 6 Tablespoons butter (unsalted) 1 cup flour 1/2 cup pecans (toasted and chopped) Filling: 1 cup heavy whipping cream 8 ounces cream cheese (room temperature and cut into chunks) 1 cup powdered sugar Topping: 1. In a large pan combine 3/4 cup blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil. 2. Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick. 3. After it has thickened, remove from heat and add the remaining 1 cup of blueberries, then add in the lemon zest and stir in gently. 4. Cool to room temp or refrigerate until ready to use. Crust: 5. Grease a 9x9 inch glass pan. For the crust, melt the butter and stir in the flour and pecans. 6. Press crust evenly into the bottom of the prepared pan. Cook at 325 degrees F for about 15 minutes or until lightly browned. Then let crust cool to room temperature. Filling: 7. whip the heavy cream and set aside. 8. In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. 9. spread filling over the cooled crust. 10. Spread the blueberry topping over all. Let set in the fridge for about an hour.

5 DAY 3 SMALLER FAMILY- BBQ BACON WRAPPED HOT DOGS M A I N D I S H Serves: 4-6 Prep Time: 15 Minutes Cook Time: 8 Minutes 6 slices bacon 6 hot dogs BBQ sauce (to taste) 6 hot dog buns 1 cup shredded cheddar cheese 6 toothpicks (broken in half) 1. Wrap a piece of bacon around your hot dog and secure it on each end with a toothpick. Cook it on the grill for 3 minutes and then turn. Cook it for another 3 minutes until the bacon is all the way cooked. 2. Brush a little BBQ sauce on the hot dogs and cook them a little bit more. 3. Once they are cooked all the way through take them off the grill and let them cool a little bit. Remove the toothpicks and the bacon will stay in place. 4. Preheat your oven to broil. 5. While you wait for your oven to heat, place your hot dot buns in a 9x9 inch pan. Put a bacon wrapped hot dog in each bun. Put a more BBQ sauce on top of your hot dog along with some cheese on each one. 6. Place in the oven and broil for 2 minutes. 7. Serve hot.

6 SMALLER FAMILY- BUFFALO CAULIFLOWER BITES S I D E D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1 head cauliflower 2/3 cup flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup water Buffalo Sauce: 1/3 cup hot sauce 1/4 cup honey 1/2 cup brown sugar ranch (for dipping) 1. Preheat oven to 400 degrees F. 2. Cut cauliflower into large pieces. 3. In a bowl, whisk together flour, garlic powder, salt, pepper, and water. 4. Coat cauliflower in flour mixture. 5. Place on greased pan and bake for 15 minutes, or until cauliflower begins to golden. For the sauce: 6. in a medium sized bowl mix together hot sauce, honey, and brown sugar. 7. Brush buffalo sauce over cooked cauliflower coating all sides. 8. Place cauliflower back in the oven and bake for another 5-7 minutes. 9. serve hot and dip in ranch if desired.

7 DAY 4 SMALLER FAMILY- GROUND TURKEY GREEK TACOS WITH TZATZIKI M A I N D I S H Serves: 3-4 Prep Time: 1 Hour Cook Time: 20 Minutes Tzatziki: 1/2 cucumber (peeled and seeded) 8 ounces plain greek yogurt 1 clove garlic (crushed) 1/2 teaspoon red wine vinegar 1/4 teaspoon lemon juice 1/8 teaspoon dried dill weed salt and pepper (to taste) Fresh Greek Relish: 1/2 Tablespoon olive oil 1/2 Tablespoon red wine vinegar 1 Roma tomato (seeded and diced) 1/2 English cucumber (seeded and diced) 1/4 red onion (diced) Salt and pepper (to taste) Meat: 1/2 Tablespoon olive oil 3/4 pound lean ground turkey 1/4 red onion (minced) Salt and pepper (to taste) 1 teaspoon dried oregano 2 cloves garlic (minced) 1 Tablespoon tomato paste 2 Tablespoons red wine vinegar Pitas: 3 pita breads 1. The tzatziki and relish should be made at least 1 hour ahead of time to really let the flavors meld together, but you can make them up to 2 days in advance to make prep for this recipe even easier. 2. For the tzatziki, shred or grate the cucumber and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible. 3. Mix together the shredded cucumbers, strained greek yogurt, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Cover and keep in the fridge until serving. 4. For the relish, gently mix olive oil, vinegar, tomatoes, cucumbers and onions in a medium bowl and add salt and pepper as desired. Cover and let sit in the fridge until serving. 5. For the meat, in a large skillet over medium-high heat, saute ground turkey and onions until turkey is no longer pink, seasoning with salt and pepper as desired. 6. Decrease temperature to low. Add oregano, garlic, tomato paste, and red wine vinegar to skillet and stir until meat is coated with seasonings. 7. To serve, add meat, relish, and tzatziki to a pita and enjoy.

8 SMALLER FAMILY- OATMEAL CREME PIES D E S S E R T Serves: 12 Prep Time: 20 Minutes Cook Time: 10 Minutes Cookie dough: 6 Tablespoons butter (softened) 1/2 cup brown sugar 1/4 cup sugar 1 egg 3/4 teaspoon vanilla 1/2 Tablespoon molasses 1 cup flour 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1 cup rolled oats Frosting: 1/4 cup butter (softened) 1 1/4 cups powdered sugar 1 Tablespoon heavy cream 1/2 teaspoon vanilla pinch of salt 1. Heat oven to 375 degrees F. 2. Cream butter, brown sugar and sugar on medium speed until light and creamy (about 2 minutes). 3. Add egg, vanilla, and molasses until well combined. 4. In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and oatmeal. Whisk these ingredients together well. 5. Slowly add the dry ingredients to the wet ingredients. The dough will be thick. 6. Roll dough into 1 inch balls. Place on a baking sheet that has been lined with a baking mat or parchment paper. Cook for about 10 minutes until cookies are golden around the edge. 7. Cool on cookie sheet for about 2 minutes then transfer to a wire cooling rack. 8. While the cookies are cooling make the frosting. In a medium bowl beat butter for about 1 minute until creamy. 9. Add powdered sugar, heavy cream, vanilla and salt. Beat on high until smooth and creamy. 10. Spread 1-2 Tablespoons of frosting on the flat side of the cookie, and then top with another cookie to make your oatmeal creme pie sandwich.

9 DAY 5 SMALLER FAMILY- BROWN SUGAR GLAZED PORK CHOPS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 25 Minutes 4 boneless pork chops 1/4 cup extra virgin olive oil 6 Tablespoons brown sugar 1/2 (0.7 ounce) packet Italian dressing mix 1/4 teaspoon garlic salt 1/4 teaspoon pepper 1. Preheat oven to 425 degrees F and cover a cookie sheet with foil. 2. Baste the pork chops with the olive oil. 3. In a small bowl combine brown sugar, Italian dressing mix, garlic salt and pepper and mix til fully combined. 4. Dip the pork chop in the mixture and place on the lined cookie sheet. 5. Top pork chops with the remaining brown sugar mixture. 6. Bake for minutes. 7. Once finished baking, turn on broiler and broil for 1-2 minutes to allow the brown sugar to caramelize. 8. Remove from oven and serve warm.

10 SMALLER FAMILY- EASY ROASTED RANCH ASPARAGUS S I D E D I S H Serves: 3-4 Prep Time: 10 Minutes Cook Time: 10 Minutes 1/2 Tablespoon olive oil 1/2 Tablespoon Hidden Valley Ranch dry dressing mix 1 bunch asparagus 1. Preheat oven to 425 degrees F. 2. In a bowl, mix the olive oil and dressing mix together. 3. Cut off the hard ends of the asparagus (1 inch to 2 inches) Add the asparagus to the bowl and mix well. 4. Spread the asparagus onto a baking sheet and cook at 425 degrees F for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer. 5. Serve immediately.

11 DAY 7 SMALLER FAMILY- SANTA BARBARA COBB SALAD M A I N D I S H Serves: 3 Prep Time: 30 Minutes Cook Time: 1/4 (11.8 ounce) bag iceberg lettuce 1/4(11.8 ounce) bag romaine lettuce 1/2 cup tomatoes (diced) 1/2 cup avocado (diced) 1/4 cup bleu cheese crumbles 1/2 cup chicken breast (grilled and diced) 1/4 cup bacon (crumbled) 1 egg (hard boiled and crumbled) salad dressing 1. In a large bowl, toss together iceberg and romaine lettuce. 2. Top with tomatoes, avocado, bleu cheese, chicken, bacon, and egg. 3. Serve with your favorite dressing.

12 SHOPPING LIST PRODUCE 1 Bunch Asparagus 1/2 Cup Avocado 1/2 Cup Cilantro 1/2 Cucumber 1/2 English Cucumber 1 3/4 Cups Fresh Blueberries Guacamole 1 Head Cauliflower 1/4 (11.8 Ounce) Bag Iceberg Lettuce 3 1/3 Tablespoons Lemon Juice 1/4 Teaspoon Lemon Zest 2 Limes 2 Medium Russet Potatoes 2 Teaspoons Minced Garlic Pico De Gallo 1/2 Red Onion 1/4 (11.8 Ounce) Bag Romaine Lettuce 1/2 Cup Tomatoes 1/2 Yellow Onion 3 Roma Tomatoes 3 Cloves Garlic MEAT 1/4 Cup Bacon 4 Boneless Pork Chops 1/2 Cup Chicken Breast 3 Grilled Chicken Breasts 6 Hot Dogs 3/4 Pound Lean Ground Turkey 6 Slices Bacon 1 Pound Steak BAKING GOODS 1/2 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda 1 1/2 Cup Brown Sugar 1 1/2 Tablespoons Cornstarch 2 2/3 Cups Flour 1/2 Tablespoon Molasses 2 1/4 Cups Powdered Sugar 6 Tablespoons Sugar 2 Teaspoons Vanilla CANS/SAUCES BBQ Sauce 1/3 Cup Hot Sauce 1 Tablespoon Tomato Paste

13 DAIRY/FROZEN 1/4 Cup Bleu Cheese Crumbles 1 Cup Butter 8 Ounces Cream Cheese 2 Egg 1/4 Cup Feta Cheese 1 Cup Finely Shredded Mozzarella Cheese 1 Tablespoon Heavy Cream 1 Cup Heavy Whipping Cream 8 Ounces Plain Greek Yogurt DAIRY/FROZEN 1 Cup Shredded Cheddar Cheese Sour Cream SPICES 1 1/2 Teaspoons Chili Powder 1/2 Teaspoon Cinnamon 1/4 Teaspoon Cloves 1 Teaspoon Cumin 1/4 Teaspoon Dried Dill Weed 1 Teaspoon Dried Oregano 1 Tablespoon Garlic Powder 1/4 Teaspoon Garlic Salt 1/2 Tablespoon Hidden Valley Ranch Dry Dressing Mix SPICES 1/2 (0.7 Ounce) Packet Italian Dressing Mix 1/4 Teaspoon Nutmeg 1 Teaspoon Paprika 2 Teaspoons Pepper 2 Teaspoons, Pinches Salt 0 Salt And Pepper MISCELLANEOUS 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Honey 1 1/4 Cup Olive Oil 1/2 Cup Pecans Ranch Dressing 3 Tablespoons Red Wine Vinegar Salad Dressing 6 Toothpicks DRY GOODS 6 Hot Dog Buns 3 Pita Breads 1 Cup Rolled Oats 6 Small Corn Tortillas