Here is this week s menu: Easy Homemade Lasagna / Strawberries and Cream Jello Salad. Sweet Pork Quesadillas with Parmesan Tomatoes

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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 Here is this week s menu: Easy Homemade Lasagna / Strawberries and Cream Jello Salad Slow Cooker Beef and Broccoli with Rice Sweet Pork Quesadillas with Parmesan Tomatoes Santa Barbara Cobb Salad / Pudding Cake LEFTOVERS Slow Cooker Italian Beef with Baked Red Potato Wedges Bacon and Asparagus Stuffed Chicken with Green Salad

2 Easy Homemade Lasagna Serves: 12 Prep time: 30 min. Cook time: 1 hour 1 pound ground Italian sausage 1 yellow onion, diced 1 (4.5 ounce) can sliced mushrooms 1 (28 ounce) jar spaghetti sauce 1 (16 ounce) container cottage cheese 1 pint ricotta cheese ¼ cup grated parmesan cheese 2 eggs 1 (16 ounce) package GF lasagna noodles 2 cups shredded mozzarella cheese Preheat oven to 350 degrees F. In a large skillet, cook and stir Italian sausage until brown. Add mushrooms and onions; saute until onions are clear. Stir in spaghetti sauce and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 9X13 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving ½ cup mozzarella. Cover pan with aluminum foil. Bake in preheated oven for 45 minutes. Uncover, and top with remaining ½ cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand minutes before serving.

3 Slow Cooker Beef and Broccoli Serves: 4 5 Prep time: 10 min. Cook time: 8 Hour 1 2 pound beef chuck roast, cut into strips 1 cup beef broth ½ cup GF soy sauce ⅓ cup brown sugar 1 Tablespoon sesame oil 3 teaspoons minced garlic 2 Tablespoons cornstarch 2 Tablespoons cold water 3 4 cups fresh broccoli 4 cups cooked rice Spray slow cooker with nonstick cooking spray. Place beef strips inside slow cooker. In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic together. Pour over beef strips in the slow cooker and cook on low for 6 8 hours. In a small bowl, mix together cornstarch and cold water. Mix in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker, put the lid back on, and cook for an additional 30 minutes. Stir and serve over rice.

4 Santa Barbara Cobb Salad Serves: 6 Prep time: 25 min. Cook time: 0 min. ½ bag iceberg lettuce ½ bag romaine lettuce 1 cup diced tomatoes 1 cup diced avocado ½ cup bleu cheese crumbles 1 cup diced, grilled chicken breast ½ cup crumbled bacon 2 eggs, hard boiled and crumbled Preferred salad dressing In a large bowl, toss together iceberg and romaine lettuce. Top with tomatoes, avocado, bleu cheese, chicken, bacon, and egg. Serve with your favorite dressing.

5 Sweet Pork Quesadillas Serves: 4 5 Prep time: 10 min. Cook time: 6 Hour 20 min. 1 2 pound pork roast 1 cup chunky salsa 1 (12 ounce) can Dr. Pepper 1 cup brown sugar 10 GF flour or corn tortillas 2 3 cups colby jack cheese Sour cream, for topping Guacamole, for topping Shredded lettuce, for topping Salsa, for topping Place pork in slow cooker, fill with water until it reaches halfway up the roast. Cook on high for 3 hours. Drain water and cut pork into thirds. Mix together in mixing bowl salsa, Dr. Pepper and brown sugar and pour over pork. Cook on low for 3 more hours. Drain the liquid (saving a little to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid. Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle. Sprinkle about ½ cup cheese and ½ cup pork and place a second tortilla on top. Cook 3 5 minutes, or until tortilla is golden brown, turning halfway through.

6 Slow Cooker Italian Beef Serves: 8 Prep time: 5 min. Cook time: 10 Hour 3 pound round beef roast 2 packages dry Italian salad dressing mix 1 cup water 1 (16 ounce) jar pepperoncini peppers 8 GF sandwich buns Place beef roast into the slow cooker. Add 1 cup water and the 2 packages of Italian salad dressing mix. Cook on low for 8 10 hours. A couple of hours before serving, take two forks and gently pull apart the beef roast; it should be tender enough so that this is easy to pull apart. Add the jar of peppers (including liquid) into the slow cooker. Mix the peppers into the shredded beef and continue cooking on low until you re ready to serve dinner. Serve with on GF sandwich buns. Toast your bread under the broiler for a minute or two, if desired, before topping with Italian beef.

7 Bacon And Asparagus Stuffed Chicken Serves: 6 Prep time: 15 min. Cook time: 40 min 6 boneless, skinless chicken breasts, flattened ½ cup shredded mozzarella cheese 1 (8 ounce) pkg. cream cheese, room temperature 8 slices bacon, cooked and crumbled 8 asparagus spears, cooked and cut into bite sized pieces 1 (10.75) can GF cream of mushroom soup ½ cup GF breadcrumbs ½ packet dry Italian seasoning dressing Preheat your oven to 375 degrees F and line a 9 13 inch baking dish with foil; set aside. To flatten your chicken, simply place it in a large Ziploc bag and pound with the bottom of a large pan. In a small bowl mix together mozzarella, cream cheese, bacon, and asparagus. Slice chicken in half lengthwise, but don t cut it completely through. You will want it still connected on one end. Put some of your mixture into each sliced chicken breast. After filling each chicken breast, place them in your pan. Spoon cream of mushroom soup on top of each one until the can is gone. Sprinkle on breadcrumbs and Italian seasoning. Bake for 30 to 40 minutes or until chicken is cooked through.

8 Baked Parmesan Tomatoes Serves: 4 Prep time: 5 min. Cook time: 10 min. 2 tomatoes ½ cup grated parmesan cheese 1 teaspoon chopped fresh oregano 1 Tablespoon olive oil Salt and pepper, to taste Preheat oven to 425 degrees F. Wash tomatoes and slice in half horizontally. If it seems too thick, you can cut them into fourths. Place tomatoes open end up on a baking sheet. Sprinkle cheese and oregano over the tomatoes. Drizzle with olive oil and top with salt and pepper. Bake for 10 minutes. Serve warm.

9 Baked Red Potato Wedges Serves: 6 Prep time: 10 min. Cook time: 40 min. 6 8 red potatoes, cut lengthwise into quarters 3 4 Tablespoons olive oil 3 Tablespoons GF flour 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon seasoned salt ½ teaspoon ground black pepper Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and pour olive oil on top of the foil. Combine all dry ingredients into a gallon sized Ziploc bag. Add a few potatoes at a time, and shake to coat well. Place the potatoes coated side down into the oil in the pan. Bake for 20 minutes, flip potatoes and bake for an extra 20 minutes. Serve hot.

10 Strawberries and Cream Jello Salad Serves: 8 Prep time: 2 hours 30 min. Cook time: 0 min. 2 (3 ounce) boxes strawberry Jello 2 cups boiling water 1 (8 ounce) package cream cheese, softened 1 cup milk 1 (20 ounce) can crushed pineapple, undrained 1 (8 ounce) container Cool Whip Whipped topping, optional topping Strawberries, optional topping In a medium bowl, mix together the Jello mixes and boiling water; stir until Jello is dissolved. In a separate large bowl, beat cream cheese until smooth. Gradually beat in the milk and mix until smooth. Pour in hot Jello mixture and stir until completely mixed. Add the can of crushed pineapple and mix well. Place bowl in the fridge for minutes or until mixture starts to thicken. Remove from fridge and fold in whipped topping and place back in the fridge. Let chill for 2 3 hours before serving. Top individual servings with whipped topping and diced strawberries (optional).

11 Pudding Cake Serves: 20 Prep time: 3 Hours Cook time: 20 min. 10 Tablespoons butter, softened 1 cup GF flour 1 cup chopped pecans 1 (8 ounce) container Cool Whip 1 (8 ounce) package cream cheese 1 cup powdered sugar 1 (3.4 ounce) instant chocolate pudding 1 (3.4 ounce) instant vanilla pudding 3 cups milk 1 teaspoon vanilla extract 2 Hershey bars with almonds, grated Preheat oven to 325 degrees F. For crust, combine the softened butter, flour and chopped pecans in a mixing bowl. Mix and then press into a lightly greased 9X13 inch glass pan. Bake for 20 minutes. Cool completely. In a medium sized mixing bowl, beat together Cool Whip with the cream cheese and powdered sugar. Spread carefully over the cooled crust and refrigerate. In another bowl, mix chocolate pudding, vanilla pudding, milk and vanilla. Blend on low speed until it thickens. Spread over the cream cheese layer. Refrigerate for another 20 minutes. Spread remaining Cool Whip on top and sprinkle grated Hershey bar on top. Refrigerate overnight or for a few hours before serving.

12 SHOPPING LIST PRODUCE DAIRY MEAT CANNED GOODS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Yellow Onion 1 onion Cottage Cheese 1 (16 ounce) container Italian Sausage 1 pound Sliced Mushrooms 1 (4.5 ounce) can Fresh Oregano 1 teaspoon Ricotta Cheese 1 pint Bacon 12 slices Beef Broth 1 cup Tomatoes 4 tomatoes Grated Parmesan Cheese ¾ cup Pork Roast 1 2 pounds Crushed Pineapple 1 (20 ounce) can Red Potatoes 6 8 red potatoes Eggs 4 eggs Round Beef Roast 3 pounds GF Cream of Mushroom Soup 1 (10.75) can Broccoli 3 4 cups florets Shredded Mozzarella Cheese 2 ½ cups Beef Chuck Roast 1 2 pounds Pepperoncini Peppers 1 (16 ounce) jar Asparagus 8 spears Shredded Colby Jack Cheese 2 3 cups Boneless, Skinless Chicken Breasts 8 breasts Iceberg Lettuce 1 bag Cream Cheese 3 (8 ounce) packages Romaine Lettuce 1 bag Milk 4 cups Avocado 2 avocados Butter 10 Tablespoons Strawberries Opt. topping Blue Cheese Crumbles ½ cup Shredded Lettuce Opt. topping Sour Cream Opt. topping

13 BAKING SUPPLIES SPICES DRY GOODS FROZEN MISCELLANEOUS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Brown Sugar 1 ½ cups Minced Garlic 3 teaspoons Rice 4 cups Cool Whip 2 (8 ounce) containers Spaghetti Sauce 1 (28 ounce) jar Olive Oil 5 Tablespoons Italian Seasoning Dry Mix 3 packages GF Flour Tortillas or Corn Tortillas 10 Tortillas Hershey Bar with Almond 2 candy bars GF Flour 1 cup + 3 Tablespoons Garlic Powder 2 teaspoons GF Lasagna Noodles 1 (16 ounce) package Chunky Salsa 1 cup + more for topping Chopped Pecans 1 cup Onion Powder 2 teaspoons GF Breadcrumbs Powdered Sugar 1 cup Seasoned Salt 1 teaspoon GF Sandwich Buns ½ cup Dr. Pepper 1 (12 ounce) can 8 buns or rolls GF Soy Sauce ½ cup Vanilla Extract 1 teaspoon Ground Black Pepper ½ teaspoon Sesame Oil 1 Tablespoon Cornstarch 2 Tablespoons Salt To taste Preferred Salad Dressing 1 bottle Strawberry Jello 2 (3 ounce) containers Guacamole Opt. topping Instant Chocolate Pudding 1 (3.4 ounce) package Instant Vanilla Pudding 1 (3.4 ounce) package

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