Produce Onions Garlic White potatoes Sweet potatoes Carrots Celery Lime juice {Baked potatoes and fixings 1 meal} {Broccoli} {Salad fixings 2 meals}

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1 1. Italian Seasoned Salt Chicken in the Slow Cooker, baked potatoes, favorite veggie 2. Ham and Pineapple Fried Rice 3. Garlic Lime Tilapia, Roasted Sweet and White Potatoes, broccoli 4. Chicago Style Pizza Pot Pie, salad 5. South of the Border Skillet, salad 6. Chicken and Drop Dumpling Stew, Cranberries and Oranges 7. Chocolate Cobbler in the Slow Cooker Produce Onions Garlic White potatoes Sweet potatoes Carrots Celery Lime juice {Baked potatoes and fixings 1 meal} {Broccoli} {Salad fixings 2 meals} Canned/Dry White rice Brown rice Pizza sauce, 1 jar Chicken broth, 3 boxes (or 6 cans) Kidney beans, 1 can Whole berry cranberry sauce, 1 can Mandarin oranges, 1 can Pineapple tidbits, 1 20 oz. can Old Bay seasoning Poultry seasoning Cocoa Yeast Salsa Dairy Eggs Milk Butter Shredded cheddar cheese Shredded mozzarella cheese Items to Have in Pantry Salt Pepper Oregano Basil Thyme Cumin Garlic powder Chili powder Crushed red pepper flakes Vanilla Olive oil Vegetable oil Soy sauce White sugar Brown sugar Flour Bread flour Baking powder Meat Chicken (thighs or whatever you prefer), 6 lbs. Diced ham Tilapia fillets, 6 Italian sausage, 1 lb. Frozen Peas and carrots {Favorite veggie 1 meal}

2 Italian Seasoned Salt Chicken in the Slow Cooker 2 tsp. kosher salt 1 Tbs. oregano 1 Tbs. basil 1 Tbs. Thyme 1 tsp. crushed red pepper flakes generous grind of black pepper 6-7 cloves garlic, crushed 1 Tbs. olive oil 4-5 lbs. chicken (I used thighs) Stir all the ingredient except the chicken together in a small bowl. Pour over the chicken and use your hands to toss, coating the chicken in seasoning. Put the chicken in the slow cooker and cook on high for 5-6 hours or low for 7-8 hours. Serving Suggestion: baked potatoes, favorite veggie

3 Ham and Pineapple Fried Rice 2 cups white rice 1 onion, chopped 3 garlic cloves, minced or crushed vegetable oil 2 cups diced ham 2 Tbs. soy sauce, plus extra to taste 20 oz can pineapple tidbits, drained and reserve juice 2 eggs, beaten 1-2 cups frozen peas and carrots salt and pepper to taste Cook the rice according to the package directions. Cook the onion and garlic in oil in a large skillet till soft. Add the ham, 2 Tbs. soy sauce, 1 Tbs. pineapple juice. Cook for several minutes till the ham is hot. Pour the eggs into the skillet and cook, stirring frequently. Add the peas and carrots and heat through. Stir in the drained pineapple. Add the cooked rice, stirring to combine. Add soy sauce, pineapple juice, salt and pepper to taste. I added about 2 Tbs. each of soy sauce and pineapple juice.

4 Garlic Lime Tilapia 3 Tbs. butter 2-3 cloves garlic, crushed 6 Tilapia fillets Old Bay Seasoning 1/4 cup lime juice Melt the butter in a large skillet. Add the garlic and cook for a minute or two. Season the fish with Old Bay Seasoning on both sides of each fillet. Add to the skillet. Cook for several minutes. Flip and cook the other side for a couple minutes. Pour the lime juice into the skillet. Cover and cook the last few minutes until the fish flakes easily with a fork. Serves 4-5 people, depending on how much they eat. Serving Suggestion: Roasted Sweet and White Potatoes, broccoli

5 Roasted Sweet and White Potatoes white potatoes, chopped sweet potatoes, chopped olive oil kosher salt ground black pepper This is more method than recipe. Toss the potatoes with a generous drizzle of olive oil, a sprinkle of kosher salt and as much black pepper as you like. You can raid the spice cabinet or herb garden for other additions as well. Roast on a rimmed cookie sheet at 400 degrees for about 40 minutes or until the potatoes are tender when poked with a fork.

6 Chicago Style Pizza Pot Pie For the crust: 1 pkg. yeast (or 2 1/4 tsp.) 1 cup warm water 1 tsp. sugar 2 Tbs. vegetable oil 2 1/2 cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust) For the filling: 1 lb. Italian sausage 1 onion, diced 1 clove garlic, minced or crushed 2-3 cups shredded mozzarella cheese 1 jar pizza sauce For top of crust: 2 Tbs. melted butter dried oregano and basil Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage. Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat. Heavily grease a 9 13 casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out. On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 25 minutes. I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. Serving Suggestion: salad

7 South of the Border Skillet 1 cup onion, chopped 1 Tbs. oil 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/4 tsp. salt 1 can kidney beans, drained 1 1/2 cups cooked brown rice 1 cup shredded cheddar 3/4 cup milk 2 eggs, beaten Saute the onion in oil. Stir in the spices and salt. Cook for a minute. Add the beans, rice, cheese, milk and then eggs. Mix to combine. Bake at 350 degrees for about 25 minutes or until the center is set. I used an iron skillet to bake mine. If you don t have an oven proof skillet, you can transfer the casserole to a baking dish. Serve with salsa. Serving Suggestion: salad

8 Chicken and Drop Dumpling Stew 3 boxes chicken broth (or 6 cans) 5-6 carrots, peeled and chopped 1 onion, peeled and chopped 3 stalks celery, chopped 1/2 tsp. poultry seasoning 3-4 cups cooked chicken, chopped 1 1/2 cups flour 1/3 cup butter, softened 1 tsp. salt 2 tsp. baking powder 1/2 cup milk Bring the broth to a boil in a large pot. Add the vegetables and bring back to a boil. Mix up the dumplings. Stir the flour, salt, and baking powder together. Cut in the butter with a pastry blender or fork. Stir in the milk to form a stiff dough. Drop by spoonfuls in the boiling chicken broth. Stir in the chicken and reduce the heat. Cover and cook for 20 minutes. Serving Suggestion: Cranberries and Oranges

9 Cranberries and Oranges 1 can whole berry cranberry sauce 1 can mandarin oranges Mix these together in a bowl and chill.

10 Chocolate Cobbler in the Slow Cooker 1 cup flour 2 tsp. baking powder 1/4 tsp. salt 3 Tbs. cocoa 3/4 cup white sugar 1/2 cup milk 1/3 cup butter, melted 1 1/2 tsp. vanilla 1/2 cup white sugar 1/2 cup brown sugar 4 Tbs. cocoa 1 1/2 cups hot water Spray the inside of the slow cooker crock with cooking spray. In a large bowl, stir together flour, baking powder, salt, 3 Tbs. cocoa and 3/4 cup white sugar. Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased crock. In a small bowl, combine the rest of the white sugar, brown sugar and cocoa. Sprinkle over the top of the batter in the crock. Pour hot water over the top of ingredients in the slow cooker. Do not stir! Put the lid on the slow cooker and cook on low for 3-4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but should thicken up after several minutes.