THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- BBQ Chicken Stuffed Baked Sweet Potatoes

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1 SMALLER FAMILY DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Baked Beef & Bean Chimichangas Smaller Family- Baked Mac & Cheese Smaller Family- Watermelon Slush Smaller Family- BBQ Chicken Stuffed Baked Sweet Potatoes Smaller Family- Pineapple Banana Bread DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Baked Smaller Family- Mom s LEFTOVERS Smaller Family- Bruschetta Chicken Ranch Chicken Salad Salisbury Steak Sandwiches Smaller Family- Baked Butternut Squash Smaller Family- 3 Ingredient Avocado Salad

2 DAY 1 SMALLER FAMILY- BAKED BEEF & BEAN CHIMICHANGAS M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1/2 pound lean ground beef 1/4 cup chopped yellow onion 1/2 (16 ounce) can refried beans 1/2 (8 ounce) packet of Mexican cooking sauce 1 cup Monterey Jack cheese 4 (10-inch) flour tortillas 1/2 Tablespoon butter (melted) 1. Preheat oven to 350 degrees F. 2. In a large skillet, brown the ground beef over medium-high heat. 3. Add the onion and cook about 5 minutes until it is tender. 4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through. 5. Spoon the beef and bean mixture onto the tortilla, top with cheese, and then roll it up. 6. Place them all seams-down on a greased baking sheet. 7. Brush melted butter over the top of each chimichanga. 8. Bake for minutes (until the tops start to turn a golden brown).

3 DAY 2 SMALLER FAMILY- BAKED MAC & CHEESE M A I N D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 45 Minutes 1/2 (16 ounce) package elbow macaroni 6 Tablespoons butter (divided) 3 Tablespoons flour 2 1/4 cups milk 2 cups shredded cheddar cheese 1/2 teaspoon ground mustard 1/2 teaspoon salt pepper, to taste 6 Tablespoons bread crumbs 1. Preheat oven to 350 degrees F. 2. Cook elbow macaroni according to package directions and set aside. 3. In a saucepan, heat 3 Tablespoons butter until melted. 4. Slowly whisk in flour until blended, and then slowly add in the milk. 5. Bring mixture to a boil and continue stirring until it starts to thicken. 6. Add in cheese, mustard, salt, and pepper until smooth. 7. Add cooked macaroni to the sauce and stir until completely combined. 8. Pour mixture into a greased 9 x 9 inch baking pan. 9. Melt the remaining 3 Tablespoons butter and mix it with the bread crumbs, then sprinkle it over the macaroni mixture. 10. Bake for about minutes, or until the mixture is heated through.

4 SMALLER FAMILY- WATERMELON SLUSH D E S S E R T Serves: 3 Prep Time: 2 Hours 5 Minutes Cook Time: 4 cups cubed seedless watermelon 1/8 cup lime juice 1 cup lemon-lime soda 1/2 cup ice 1. Place all ingredients in a blender and mix until blended. 2. Pour into a freezable container and freeze until slushy, about 2 hours.

5 DAY 3 SMALLER FAMILY- BBQ CHICKEN STUFFED BAKED SWEET POTATOES M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 1 Hour 5 Minutes 3 sweet potatoes 1 1/2 boneless, skinless chicken breasts 1 cup BBQ sauce 1/2 cup shredded mozzarella cheese 1/4 red onion (diced) 2 Tablespoons cilantro (chopped) 1. Scrub the outside of each potato and remove any blemishes. 2. Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack. 3. Heat oven to 425 degrees F. 4. Bake for 45 minutes, or until a fork easily presses into the center. 5. Meanwhile, spray a 9x9 inch baking dish with nonstick cooking spray. 6. Place chicken breasts in prepared pan and cover with BBQ sauce. 7. Bake at 375 degrees F for minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through. 8. Remove chicken and sweet potatoes from the oven. 9. Shred cooked BBQ chicken. 10. Cut each sweet potato down the middle and fill with shredded chicken. 11. Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato. 12. Broil on high for 2-3 minutes, or until cheese is completely melted. 13. Serve hot.

6 SMALLER FAMILY- PINEAPPLE BANANA BREAD D E S S E R T Serves: 10 Prep Time: 1 Hour 20 Minutes Cook Time: 40 Minutes 1 banana (mashed) 1/2 (15.25 ounce) box yellow cake mix 1/2 (3.4 ounce) box instant vanilla pudding mix 2 eggs 1/8 cup vegetable oil 1/2 teaspoon cinnamon 1/2 (20 ounce) can crushed pineapple (reserve juice and divide) 1/4 cup chopped pecans Glaze 1 ounce cream cheese (softened) 1/2 Tablespoon pineapple juice (from above) 1/2 cup powdered sugar 1. Mash the banana in a small bowl with a fork and set aside. 2. In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, cinnamon and pineapple juice from the crushed pineapple (reserve 1 Tablespoon for glaze). 3. Blend for 2 minutes on medium/low speed. 4. Fold in crushed pineapple, bananas in the bowl, and chopped pecans.stir them in with a spoon or hand mixer on low. 5. Pour batter into 3 mini loaf pans that have been lightly sprayed with non stick cooking spray. 6. Bake for minutes and then cool completely. You can remove them from the pans after 5 minutes to continue cooling. Glaze 7. Mix the cream cheese, 1 Tablespoon pineapple juice that has been reserved from above, and powdered sugar. Mix until creamy. 8. Drizzle the glaze over the cooled loaves.

7 DAY 4 SMALLER FAMILY- BAKED BRUSCHETTA CHICKEN M A I N D I S H Serves: 5 Prep Time: 20 Minutes Cook Time: 30 Minutes 1/3 cup dry Italian bread crumbs 1/4 cup grated Parmesan cheese 1/2 cup flour 3 eggs (lightly beaten) 5 boneless, skinless chicken breasts 1 tablespoon butter (melted) 1 1/2 cups tomatoes (diced) 1 teaspoon minced garlic 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 2 tablespoons fresh basil leaves (finely chopped) 1 tablespoon balsamic vinegar salt and pepper (to taste) 1. Preheat oven to 375 degrees F. 2. Spray a 9x13 inch baking pan with non-stick cooking spray. 3. Mix together bread crumbs and 1/4 cup Parmesan cheese and place in a bowl. Place flour and eggs in their own separate bowls. 4. Dip the chicken breast in the flour, then in the eggs, and then in the bread crumb/cheese mixture. 5. Place chicken breast in prepared baking pan and then repeat with the remaining chicken breasts. 6. Pour melted butter on top of the chicken. 7. Bake for 30 minutes or until the insides or no longer pink and registers at 165 degrees. 8. While the chicken bakes, mix the tomatoes, garlic, oil, cheese, basil, balsamic vinegar, and salt and pepper. 9. Let it sit for about 15 minutes so that the flavors can meld together. When chicken is finished cooking, spoon some of the fresh tomato mixture on each chicken breast and serve.

8 SMALLER FAMILY- BAKED BUTTERNUT SQUASH S I D E D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1 pound butternut squash (peeled, seeded, and cut into oneinch cubes) 1 Tablespoon olive oil 1 teaspoon minced garlic Salt and pepper (to taste) 1. Preheat oven to 400 degrees F. 2. Toss butternut squash with olive oil and garlic in a large bowl. 3. Season with salt and pepper, to taste. 4. Arrange coated squash on a baking sheet. 5. Roast for minutes or until squash is tender and lightly browned.

9 DAY 5 SMALLER FAMILY- MOM S RANCH CHICKEN SALAD SANDWICHES M A I N D I S H Serves: 4 Prep Time: 1 Hour 10 Minutes Cook Time: 6 Tablespoons mayonnaise 1/8 cup buttermilk 1/4 cup prepared ranch dressing 1/4 package dry Hidden Valley Ranch dressing 3/4 Tablespoons dry dill weed 1 3/4 cups cooked chicken breasts (diced) 1/2 cup slivered almonds 3/4 cup red grapes (halved) 1/2 cup celery (diced) 4 croissants 1. In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed. 2. Gently mix in cooked chicken, almonds, grapes and celery. 3. Refrigerate for at least 1 hour and serve on croissants.

10 SMALLER FAMILY- 3 INGREDIENT AVOCADO SALAD S I D E D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 1 cup of cherry tomatoes 2 avocados 1 (6.5 ounce) jar of marinated artichoke hearts 1. Cut all of your tomatoes in half and them them to so small mixing bowl. 2. Cube your avocados and chop up your artichoke hearts. Keep the jar of marinade from the artichoke hearts. 3. Gently mix in your avocados and artichoke hearts until combined. If you need a little more flavor, add a little bit of marinade and mix.

11 DAY 7 SMALLER FAMILY- SALISBURY STEAK M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 pound lean ground beef 1/4 cup Italian bread crumbs 1 (1.4 ounce) dry french onion recipe mix 1 egg (beaten) 2 Tablespoons water 1 (12 ounce) jar of beef gravy 1. Mix together the ground beef, bread crumbs, french onion mix, egg and water. 2. Shape the mixture into 4 oval-shaped patties, about 1/2 inch thick. 3. Spray a large skillet with cooking spray and warm up over medium heat. 4. Add the patties to the skillet and cook for 10 minutes on each side. 5. Drain the grease from the skillet, and then add in the jar of gravy. 6. Continue to cook in the gravy, covered, for 10 more minutes, flipping halfway through.

12 SHOPPING LIST PRODUCE 2 Avocados 1 Banana 1 Pound Butternut Squash 1/2 Cup Celery 1 Cup Cherry Tomatoes 1/4 Cup Chopped Yellow Onion 2 Tablespoons Cilantro 4 Cups Cubed Seedless Watermelon 2 Tablespoons Fresh Basil Leaves 1/4 Cup Lime Juice 2 Teaspoons Minced Garlic 3/4 Cup Red Grapes 1/4 Red Onion 3 Sweet Potatoes 1 1/2 Cups Tomatoes CANS/SAUCES 1 Tablespoon Balsamic Vinegar 1 Cup BBQ Sauce 1 (12 Ounce) Jar Beef Gravy 1/2 (20 Ounce) Can Crushed Pineapple 1 (6.5 Ounce) Jar Marinated Artichoke Hearts 6 Tablespoons Mayonnaise 1/2 (8 Ounce) Packet Mexican Cooking Sauce 1/4 Cup Prepared Ranch Dressing 1/2 (16 Ounce) Can Refried Beans MEAT 6 1/2 Boneless, Skinless Chicken Breasts 1 3/4 Cups Cooked Chicken Breasts 1 1/2 Pounds Lean Ground Beef DRY GOODS 6 Tablespoons Bread Crumbs 4 Croissants 1 (1.4 Ounce) Dry French Onion Recipe Mix 1/2 (16 Ounce) Package Elbow Macaroni 4 (10-inch) Flour Tortillas 2/3 Cup Italian Bread Crumbs DAIRY/FROZEN 7 2/3 Tablespoons Butter 1/4 Cup Buttermilk 1 Ounce Cream Cheese 6 Tablespoons Grated Parmesan Cheese 2 1/4 Cups Milk 1 Cup Monterey Jack Cheese 2 Cups Shredded Cheddar Cheese 1/2 Cup Shredded Mozzarella Cheese 6 Eggs MISCELLANEOUS 1/4 Cup Chopped Pecans 1 Cup Lemon-lime Soda 2 Tablespoons Olive Oil 1/2 Cup Slivered Almonds 1/4 Cup Vegetable Oil

13 SPICES 1/2 Teaspoon Cinnamon 3/4 Tablespoon Dry Dill Weed SPICES 1/4 Package Dry Hidden Valley Ranch Dressing 1/2 Teaspoon Ground Mustard Pepper, To Taste 1/2 Teaspoon Salt 0 Salt And Pepper BAKING GOODS 3/4 Cup Flour BAKING GOODS 1/2 (3.4 Ounce) Box Instant Vanilla Pudding Mix 1/2 Cup Powdered Sugar 1/2 (15.25 Ounce) Box Yellow Cake Mix