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1 Please enjoy this complimentary holiday Busy Mom Menu plan from Menus4Moms. With the Busy Mom Menu, you will: Save time - we plan for you Eat out less - you'll know what's for dinner each night Feel like a good cook - our recipes are tried 'n true, have been tested and family-approved Know what you are serving your family all recipes include nutritional data, unit values, and dietary exchanges Have more options each menu includes healthier Meal Makeover/Substitution options See the prepared recipe most meals feature beautiful full color photos Grocery shop with our list - everything is already included for dinners for the week Stop throwing away food - we plan leftovers into the menus Fill your freezer - we plan cooking for the freezer into the menus Testimonial I have tried other menu-planning systems, but I found the meal preparation involved to be too complicated or used too many prepared ingredients and, worst of all, found the taste generally mediocre. I am very happy with the Busy Mom Menu program because the meal preparation is a good balance between home-made and convenient. I appreciate the fact that each day's menu includes side dishes as well as the main entree. Also, the prepared shopping list simplifies my grocery shopping. However, what I like best about Busy Mom Menus is that almost every meal is delicious. It is worth the price, without a doubt. I am grateful to Menus4Moms for making this service available. Laura Save money - no more trips back to the store when there's nothing in the pantry for dinner despite a huge grocery bill Take advantage of local sales - because you control when you restock your pantry items, you can buy them when they are on sale Start your two week trial of the Busy Mom Menu for just a penny»

2 Dinner Crockpot Baked Ham Mashed Rutabaga Bacon-Wrapped Asparagus Simple Scalloped Potatoes Cranberry Pecan Salad Dinner Rolls Notes: 1. This menu should serve 8-10 adults plus smaller children comfortably. If you have growing teens, big appetites, or more people, I suggest doubling several of the side dishes and cooking a larger ham. 2. Several of these dishes can be made ahead and refrigerated until time to bake. They are marked with ***. 3. There is no need to add any liquid to the ham. It will make its own juices. Baste the ham with its own juices as it cooks. 4. The size of the ham you buy will depend on the number of guests you are having and how many leftovers you want to have. Buy a ham a little larger than what you will need to serve at Christmas Dinner and hopefully you will have leftovers for recipes we will be having in the near future, but adjust this according to your needs. Crockpot Baked Ham*** Yield: 25 servings 8 Lb. ham, preferably smoked butt or shoulder ½ cup brown sugar Place ham in slow cooker (or roaster if necessary) and cook 8-10 hours on low, basting half way through the cook time. Slice tonight's portion before serving. Shred or chop leftovers and freeze in 1-2 cup portions. Per Serving: 215 Cal; 31 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Carb; 0 g Fiber; 4 g Sugar; 102 mg Sodium; 89 mg Cholesterol; Units = 4.9; Exchanges = 4½ Lean Mashed Rutabagas Yield: 10 Servings 3 large rutabagas, peeled and cut in large chunks 2 Tbsp brown sugar, more or less to taste ¼ cup butter, more or less to taste Place prepared rutabagas in a large pot of water and bring to a boil. Reduce heat and simmer until very tender, 30 to 40 minutes. Drain and return rutabagas to pan. Add butter and brown sugar and mash the chunks with a potato masher or fork. The mixture will remain slightly fibrous. Adjust the seasonings to taste. Serve warm. This dish can be made ahead of time. When reheating, add a little more butter to keep the vegetables moist. Per Serving: 134 Cal; 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 22 g Carb; 6 g Fiber; 16 g Sugar; 48 mg Sodium; 12 mg Cholesterol; Units = 2.3; Exchanges = 4 Veg - 1 Fat Bacon-Wrapped Asparagus*** 2 bunches asparagus spears, rinsed and tough ends snapped off 1 lb. bacon Preheat oven to 350 F. Open pack of bacon and cut all slices in half. Wrap a piece of bacon around each asparagus spear. Place wrapped spears side-by-side on a lightly sprayed broiler pan. Bake for about 40 minutes or until bacon is desired crispiness. This side dish can be prepared ahead of time. Prepare as directed and store uncooked, put wrapped asparagus spears in refrigerator until about 1 hour before you want to serve. Take out of refrigerator and bake as directed above. Per Serving: 518 Cal; 53 g Protein; 22 g Tot Fat; 7 g Sat Fat; 47 g Carb; 22 g Fiber; 0 g Sugar; 1139 mg Sodium; 50 mg Cholesterol; Units = 11.4; Exchanges = 3½ Starch - 2½ Lean Meat - 6 Fat 2013 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 2 of 5

3 *Menus 4 Moms Substitution: Sautéed Asparagus Yield: 8Servings 4 Tbsp olive oil 2 Tbsp balsamic vinegar 2 pkgs. frozen asparagus 2 tsp basil 2 tsp dried rosemary Heat oil and balsamic vinegar in large skillet over medium heat. Add frozen asparagus and herbs; sauté for about 15 minutes, turning asparagus over frequently. Per Serving: 82 Cal; 2 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Sodium; 0 mg Cholesterol; Units = 1.9; Exchanges = 1½ Fat Simple Scalloped Potatoes*** Yield: 10 Servings 3 Tbsp butter 8 baking potatoes, thinly sliced ½ cup flour 1 tsp pepper 1 tsp garlic salt ¼ cup onion, chopped 2 cups cheese, shredded 2-3 cups milk Generously butter a 9x13 casserole dish. Wash potatoes. Peel if desired. Slice potatoes to 1/8" thickness. Layer into dish as follows: potatoes, flour, pepper, garlic salt, grated onion, grated cheese. Continue layering until your dish is nearly full. Pour enough milk into dish so that the milk barely covers the potatoes when they are pushed down with your hand. Cover and bake at 350 F for 1 1/2 hours or potatoes are tender. Per Serving: 403 Cal; 15 g Protein; 13 g Tot Fat; 6 g Sat Fat; 59 g Carb; 6 g Fiber; 6 g Sugar; 241 mg Sodium; 29 mg Cholesterol; Units = 8.3; Exchanges = 3 Starch - 1 Lean Meat - 3½ Fat; *Menus4Moms Substitution: Boiled Red Potatoes Yield: 12 Servings 4 Lb baby red potatoes 2 Tbsp olive oil 1 tsp salt 1/2 tsp pepper 2 Tbsp fresh parsley Bring a large pot of water to a boil. Cook scrubbed baby red potatoes until fork tender, about 10 to 15 minutes. Drain. Toss with olive oil, salt, pepper, and chopped fresh parsley to taste. Per Serving: 320 Cal; 7 g Protein; 2 g Tot Fat; 0 g Sat Fat; 70 g Carb; 12 g Fiber; 2 g Sugar; 229 mg Sodium; 0 mg Cholesterol; Units = 5.8; Exchanges = 4 Starch - ½ Fat Cranberry Pecan Salad* ½ lb pecans 1 cup sugar 1 tsp butter 2 (5 oz.) pkgs. mixed salad greens 1 pkg. (use about 4 oz.) feta cheese, crumbled 1 cup dried cranberries 1 cup raspberry vinaigrette dressing In a large non-stick fry pan, heat sugar and pecans over medium high heat, stirring frequently. Cook until sugar melts and coats pecans. When sugar is melted, continue cooking over medium-low heat for 5 minutes, stirring frequently, until pecans are coated and starting to brown. Remove from heat and cool completely (this part can be done in advance and stored in an air-tight container for 2-3 days). Mix salad greens and raspberry vinaigrette. Add feta cheese, cranberries, and sugared pecans and mix well. Serve immediately. Per Serving: 338 Cal; 4 g Protein; 23 g Tot Fat; 4 g Sat Fat; 32 g Carb; 3 g Fiber; 28 g Sugar; 232 mg Sodium; 11 mg Cholesterol; Units = 8.0; Exchanges = 2 Starch - 1 Other Carb - ½ Lean Meat - 5 Fat *Busy Mom Idea: If you are in a hurry, you can skip caramelizing the pecans. This salad is just as tasty with plain pecans. Per Serving: 257 Cal; 4 g Protein; 23 g Tot Fat; 4 g Sat Fat; 11 g Carb; 3 g Fiber; 8 g Sugar; 229 mg Sodium; 10 mg Cholesterol; Units = 6.4; Exchanges = 2 Starch - ½ Lean Meat - 5 Fat 2013 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 3 of 5

4 Dinner Rolls (Purchased) Per Roll: 114 Cal; 4 g Protein; 2 g Tot Fat; 0 g Sat Fat; 22 g Carb; 3 g Fiber; 4 g Sugar; 206 mg Sodium; 0 mg Cholesterol; Units = 1.8; Exchanges = 1 Other Carb Dessert Chocolate Nutella Pound Cake*** Holiday Tart*** Chocolate Nutella Pound Cake 1 prepackaged Pound Cake** or recipe of your choice ½ cup Nutella spread ½ (of a 10.6 oz. container) chocolate Cool Whip Frosting, thawed (found with Cool Whip) shaved chocolate, optional Slice pound cake horizontally into 3 layers. Spread first layer with ¼ cup Nutella spread. Place second layer on top of first. Spread with remaining ¼ cup Nutella spread. Place final layer on top and frost entire cake with thawed Chocolate Cool Whip Frosting. Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve. Adapted from Sara Lee; Per Serving: 256 Cal; 3 g Protein; 14 g Tot Fat; 7 g Sat Fat; 32 g Carb; 0 g Fiber; 8 g Sugar; 164 mg Sodium; 66 mg Cholesterol; Units = 6.3; Exchanges = 1½ Starch - 1 Milk - 1 Other Carb - 1 Fat Holiday Tart*** Filling Topping 1 refrigerated pie crust, softened as directed on box 4 cups apples, peeled, cored, and sliced 1 ½ cups cranberries, rinsed ½ cup flour 1/3 cup brown sugar ¼ tsp cinnamon ½ cup sugar ¼ cup flour ¼ cup brown sugar, packed ½ tsp ground cinnamon ¼ cup butter ¼ cup walnuts, chopped vanilla ice cream, optional Heat oven to 375 F. Place pie crust in tart pan or pie plate as directed on box for One-Crust Filled Pie. In large bowl, gently stir sliced apples and cranberries together. In small bowl, mix remaining filling ingredients. Add remaining filling ingredients to fruit mixture and toss to coat. Pour into crust-lined tart pan. In small bowl, mix all topping ingredients except butter and walnuts. With pastry blender or fork, cut in butter until crumbly. Stir in nuts. Sprinkle evenly over filling. Bake about 45 minutes or until apples are tender, and crust begins to turn golden brown. If desired, serve warm with whipped cream or ice cream. Per Serving: 344 Cal; 3 g Protein; 13 g Tot Fat; 5 g Sat Fat; 55 g Carb; 3 g Fiber; 36 g Sugar; 110 mg Sodium; 15 mg Cholesterol; Units = 7.5; Exchanges = 1 Starch - ½ Fruit - 2 Other Carb - 2 Fat 2013 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 4 of 5

5 Regular Grocery List Baking Products Baking Chocolate Bar - 4 oz. 1 Bread Dinner Rolls Canned Fruit Dried Cranberries (1 c) Cheese Cheddar Shredded (2 c) Feta (4 oz.) 1 Condiments Nutella (1/2 c) Raspberry Vinaigrette Dressing (1 c) Dairy/spreads Refrigerated Pie Crust Approximate Total: $81.00 Desserts Pound Cake - 11 oz. 1 Frozen Dessert Cool Whip Frosting, Chocolate (5 oz.) 1 Vanilla Ice Cream - 1/2 gal. Fruit Apples (4 c) Cranberries (1-1/2 c) Meat Bacon (lbs.) 1 Ham Butt Or Shoulder, Smoked (lbs.) 8 Nuts Pecans (lbs.) 1/2 Walnuts (1/4 c) Produce Asparagus 2 Onion (1/4 c) Potatoes (lbs.)(8 potatoes) 5 Rutabagas 3 Salad Greens (5 oz.) 2 Pantry Items Brown Sugar (3/4 c + 2 T + 1/3 c) Cinnamon (3/4 t) Flour (1 1/4 c) Garlic Salt (1 t) Non-Stick Cooking Spray Pepper, Black (1 t) Sugar (1.5 c) Refrig. Items Butter (1/2 c + 3 T + 1 t) Milk (3 c) Meal Makeovers Shopping List (Uses all makeover/substitution options on the menu) Baking Products Baking Chocolate Bar - 4 oz. 1 Bread Dinner Rolls Canned Fruit Dried Cranberries (1 c) Cheese Feta (4 oz.) 1 Condiments Nutella (1/2 c) Raspberry Vinaigrette Dressing (1 c) Dairy/spreads Refrigerated Pie Crust Desserts Pound Cake - 11 oz. 1 Frozen Dessert Cool Whip Frosting, Chocolate (5 oz.) 1 Vanilla Ice Cream - 1/2 gal. Frozen Vegetables Asparagus - 8 oz. 2 Fruit Apples (4 c) Cranberries (1-1/2 c) Meat Ham Butt Or Shoulder, Smoked (lbs.) 8 Nuts Pecans (lbs.) 1/2 Walnuts (1/4 c) Produce Baby Red Potatoes (lbs.) 4 Fresh Parsley (2 T) Rutabagas 3 Salad Greens (5 oz.) 2 Pantry Items Balsamic Vinegar (2 T) Basil (2 t) Brown Sugar (3/4 c + 2 T + 1/3 c) Cinnamon (3/4 t) Flour (3/4 c) Olive Oil (6 T) Pepper, Black (1/2 t) Rosemary, Dried (2 t) Salt (1 t) Sugar (1 c) Refrig. Items Butter (1/2 c + 1 t) Approximate Total: $77.00 Get the Shopping List software format for both versions of the menu here: *A word about the grocery lists: The prices on the grocery list are approximate and vary by location and season. They may not resemble costs in your area. For more information saving on groceries, read on Menus4Moms.com M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 5 of 5