Here is this week s menu: Creamy Italian Pasta with Green Salad / Copycat Chili s Molten Lava Cake

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1 Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please! The shopping list attached only includes the ingredients needed to make the 10 recipes in the menu plan, with a few optional side dish options. Any personal items or desired ingredients will need to be added individually. If you have any questions or comments, please us at contact@sixsistersmenuplan.com. Here is this week s menu: BLT with Baked Garlic Parmesan Fries with Spicy Aioli Creamy Italian Pasta with Green Salad / Copycat Chili s Molten Lava Cake Italian Pork Roast with Sweet Potatoes Cowboy Casserole / Funfetti Cookie Cups LEFTOVERS Slow Cooker Ranch Chicken Enchiladas with Corn BBQ Turkey Burgers with California Salad with Raspberry Vinaigrette

2 Gluten Free BLT Serves: 4 5 Prep time: 10 min. Cook time: 0 min slices GF bread 4 5 Tablespoons mayonnaise 3 tomatoes, cut into slices 4 5 leaves romaine lettuce bacon slices Spread 1 Tablespoon mayonnaise on one slice of bread. Next, layer tomatoes, lettuce and bacon. Optional: Toast bread slices for a crisper sandwich.

3 Creamy Italian Pasta Serves: 4 6 Prep time: 15 min. Cook time: 10 min. 1 (10 oz) box GF penne pasta 1 lb. Italian sausage 2 (14.5 oz) jars alfredo sauce 2 red peppers, sliced 1 yellow onion, diced 1 cup grated parmesan cheese 1 bag green salad (opt. side) Preferred salad dressing (opt. side) Cook pasta according to directions and drain and rinse when done. While pasta is cooking, chop up sausage, or roll into balls and fry in frying pan. Once sausage is browned and cooked through add in cooked pasta, alfredo sauce, red peppers and onion. Cook on medium heat until alfredo sauce is warm. Serve and top with parmesan cheese. Optional side: Green salad and dressing

4 Italian Pork Roast with Sweet Potatoes Serves: 6 Prep time: 15 min. Cook time: 40 min. 2 medium sweet potatoes ½ yellow onion, diced 1 Tablespoon olive oil 2 teaspoons Italian seasoning 2 teaspoons dried parsley flakes ½ teaspoon salt ½ teaspoon pepper 1 (1 lb) pork tenderloin 1 teaspoon minced garlic ¼ cup grated parmesan cheese Preheat oven to 425 degrees F. Peel and slice sweet potatoes and onions and spread evenly in a foil lined 9x13 inch pan. Drizzle ½ Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon dried parsley flakes, ¼ teaspoon salt and ¼ teaspoon pepper over potatoes. Roast for 10 minutes. Once potatoes have roasted for 10 minutes push evenly to both sides of pan. Place pork loin in the middle. In a small bowl, mix together the remaining ingredients, brush the mixture over the pork loin, coating it evenly. Cook uncovered for 30 minutes, or until inside of pork is no longer pink. Slice roast and serve.

5 Cowboy Casserole Serves: 4 6 Prep time: 12 min. Cook time: 30 min. 1 lb. ground beef ½ cup diced onion 1 (15 oz) can corn, drained 1 (10.75 oz) can GF cream of mushroom soup 1 cup shredded cheddar cheese ½ cup milk ¼ cup sour cream ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper, to taste 1 (16 20 oz) bag frozen tater tots Preheat oven to 375 degrees F. In a large skillet, cook beef and onion over medium heat until beef is no longer pink. Drain grease, stir in corn, soup, ½ cup cheese, milk, sour cream, and seasonings. Pour beef mixture into a 9X13 inch baking pan. Top with frozen tater tots and then sprinkle remaining cheese on top. Bake uncovered for minutes or until cheese is bubbly and tater tots are thoroughly cooked.

6 Slow Cooker Ranch Chicken Enchiladas Serves: 8 Prep time: 20 min. Cook time: 4 Hours 30 min. 4 boneless, skinless chicken breasts 1 package taco seasoning 1 package dry ranch dressing mix 1 (15 oz) can chicken broth ½ cup bottled ranch, plus more for topping ½ cup salsa 2 cups shredded cheddar cheese 8 10 GF flour or corn tortillas Cilantro, for topping 1 bag frozen, steamable corn Spray slow cooker with nonstick cooking spray and place chicken inside. Sprinkle taco seasoning and ranch dressing mix over chicken. Pour chicken broth over chicken in slow cooker and cook on low for 3 4 hours. Remove chicken from slow cooker and shred with two forks. In a small bowl, mix together ranch and salsa; set aside. Spray a 9X13 inch pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of pan. Assemble enchiladas by spreading a few spoonfuls of salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up. Place enchiladas seam side down in the prepared pan and sprinkle any remaining cheese on top. Bake at 350 degrees for 30 minutes. Drizzle ranch dressing and chopped cilantro on top if desired. Optional side: Corn

7 BBQ Turkey Burger Serves: 4 Prep time: 10 min. Cook time: 15 min. ¼ cup chopped onion ¼ cup BBQ sauce 2 Tablespoons dry GF breadcrumbs 2 teaspoons prepared mustard ¾ teaspoon chili powder ½ teaspoon garlic powder ¼ teaspoon salt 1 lb. ground turkey 4 lettuce leaves 4 tomato slices 4 GF hamburger buns In a mixing bowl, combine onion, 2 Tablespoons BBQ Sauce, breadcrumbs, mustard, chili powder, garlic powder, salt and ground turkey. Mix until well combined. Divide turkey mixture into 4 equal portions and shape into patties. Heat grill to medium high heat and place patties on grill. Cook 5 7 minutes on each side, or until they reach an internal temperature of 165 degrees. Serve patties on bun with lettuce, tomato, and remaining BBQ sauce.

8 Baked Garlic Parmesan Fries with Spicy Aioli Serves: 6 Prep time: 15 min. Cook time: 40 min. 4 medium russet potatoes (peeled and cut into ¼ strips) ¼ cup olive oil 3 teaspoons minced garlic 2 teaspoons garlic powder 1 teaspoon seasoned salt ½ cup grated parmesan cheese ¼ cup chopped fresh parsley Spicy Aioli: ⅓ cup mayonnaise 1 teaspoon minced garlic 1 ½ teaspoon lemon juice ½ teaspoon dijon mustard ¼ teaspoon cayenne pepper Preheat oven to 425 degrees F. In a gallon size bag, place potatoes, olive oil, garlic, garlic powder and seasoned salt. Zip up the bag and shake it until the potatoes are evenly coated. Place potatoes in a single layer on a foil lined baking sheet, setting the ziploc bag to the side. Bake for 30 minutes, flipping halfway through. Remove from oven and return to the ziploc bag. Add the parmesan cheese and fresh parsley, close, and shake it again until evenly coated. Dump the potatoes back on the foil lined baking sheet, still in a single layer. Bake an additional 10 minutes until parmesan cheese has melted and turns golden. Remove from oven and top with additional parmesan cheese and fresh parsley. Serve warm. In a small bowl, mix together all ingredients for the spicy aioli. Chill until serving.

9 California Salad with Raspberry Vinaigrette Serves: 4 Prep time: 10 min. Cook time: 0 min. 1 bag mixed baby salad greens 1 cup grape tomatoes Gorgonzola cheese, to taste Candied pecans ¼ cup olive oil 1 (10 oz) jar seedless raspberry jam 1 cup seasoned rice vinegar Toss baby salad greens, tomatoes, cheese and pecans together and set aside. Blend the olive oil, jam and rice vinegar together (in a blender or food processor) until completely combined. Pour desired amount of dressing over the salad and serve while it s fresh.

10 Copycat Chili s Molten Lava Cake Serves: 4 Prep time: 10 min. Cook time: 15 min. 1 cup semisweet chocolate chips ½ cup butter 1 cup powdered sugar 3 eggs 1 egg yolk ½ teaspoon vanilla extract 6 Tablespoons GF flour Vanilla ice cream Preferred chocolate sauce Preheat oven to 400 Degrees F. In a microwave safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth. Whisk in powdered sugar until combined and smooth. Add 3 eggs and 1 egg yolk, and whisk until combined. Add vanilla and flour and mix. Spray four 1 cup oven safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for minutes until the outer edges are set and the center is still soft. Remove from oven and let cool for 2 3 minutes before moving onto plate. Drizzle with preferred sauce. Top cake with a scoop of vanilla ice cream drizzle again with preferred sauce.

11 Funfetti Cookie Cups Serves: 24 Cookies Prep time: 10 min. Cook time: 10 min. 1 GF Funfetti cake mix 2 eggs ¾ cup vegetable shortening 1 cup butter 5 cups powdered sugar 1 teaspoon vanilla extract 5 Tablespoons heavy cream Sprinkles, if desired Preheat oven to 375 Degrees F. Spray mini muffin tin with nonstick cooking spray. In a large mixing bowl, combine cake mix, eggs, and shortening until well combined. Roll dough into 1 balls and place in greased muffin tin. Bake 8 10 minutes. Let cool in muffin tins for a few minutes, remove to a cooling rack and let cool completely. For frosting, combine butter, powdered sugar, vanilla, and cream in a large mixing bowl and beat for 5 7 minutes until light and fluffy. Add more or less powdered sugar and heavy cream depending on consistency you like. Frost cookies and top with sprinkles, if desired.

12 SHOPPING LIST PRODUCE DAIRY MEAT CANNED GOODS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Romaine Lettuce 1 head Parmesan Cheese 1 ¼ cups Bacon slices Corn 1 (15 oz) can Tomatoes 4 tomatoes Butter 1 ½ cups Italian Sausage 1 pound GF Cream of Mushroom 1 (10.75 oz) can Russet Potatoes 4 potatoes Eggs 6 eggs Pork Tenderloin 1 pound Chicken Broth 1 (15 oz) can Fresh Parsley ¼ cup Gorgonzola Cheese To taste Ground Beef 1 pound Red Peppers 2 peppers Shredded Cheddar Cheese 3 cups Boneless, Skinless Chicken Breasts 4 breasts Yellow Onion 3 onions Milk ½ cup Ground Turkey 1 pound Sweet Potatoes 2 potatoes Sour Cream ¼ cup Mixed Baby Salad Greens Grape Tomatoes Green Salad (opt. side) Cilantro 1 bag Heavy Whipping Cream 1 cup 1 bag For topping 5 Tablespoons

13 BAKING SUPPLIES SPICES DRY GOODS FROZEN MISCELLANEOUS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Olive Oil ½ cup + 1 Tablespoon Minced Garlic 5 teaspoons GF Bread 8 10 slices Vanilla Ice Cream Mayonnaise ¾ cup Tablespoons Semisweet Chocolate Chips 1 cup Garlic Powder 3 teaspoons GF Penne Pasta 1 (12 oz) box Tater Tots 1 (16 20 oz) bag Lemon Juice 1 ½ teaspoons Powdered Sugar 6 cups Seasoned Salt 1 teaspoon GF Tortillas 8 10 tortillas Frozen Corn 1 bag Dijon Mustard ½ teaspoon Vanilla Extract 1 ½ teaspoons Cayenne Pepper ¼ teaspoon GF Breadcrumbs 2 Tablespoons Alfredo Sauce 2 (14.5 oz) jars GF Flour 6 Tablespoons Italian Seasoning 2 teaspoons GF Hamburger Buns 4 buns Bottled Ranch ½ cup GF Funfetti Cake Mix 1 box Dried Parsley Flakes 2 teaspoons Taco Seasoning 1 pkg. Salsa ½ cup Vegetable Shortening ¾ cup Salt ¾ teaspoon Dry Ranch 1 pkg. BBQ Sauce ¼ cup Chocolate Sauce For topping Pepper ½ teaspoon Candied Pecans To taste Mustard 2 teaspoons Sprinkles For topping Onion Powder ½ teaspoon Preferred Salad Dressing (opt. side) Chili Powder ¾ teaspoon Seedless Raspberry Jam Seasoned Rice Vinegar 1 bottle 1 (10 oz) jar 1 cup