Ginger Peach Salmon. Dinner Twirly Taco Pasta Skillet

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1 Dinner Twirly Taco Pasta Skillet 25 minutes 1 lb(s) ground beef 1 Tbsp minced onion garlic powder 15 oz. can(s) black beans 15 oz. can(s) crushed tomatoes 2 Tbsp taco seasoning 12 oz. rotini pasta 2 chicken stock Garnish: shredded cheese 1. In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to skillet. 2. Drain and rinse the black beans. Stir in the drained black beans, crushed tomatoes, taco seasoning, salt, and pepper. Bring to bubbling in the skillet. 3. Stir in the rotini pasta noodles with the chicken stock. (You could use beef stock or water, if preferred.) 4. Bring to bubbling again, then cover and let pasta cook for 10 minutes, or al dente. Immediately remove from heat, so the pasta doesn t over cook. 5. Prepare fresh veggies. 6. Serve Swirly Taco Pasta Skillet with shredded cheese garnish and a side of veggies. Ginger Peach Salmon ACTIVE TIME 5 minutes 15 minutes 1 lb(s) salmon fillet 1 Tbsp sesame oil ground ginger 4 Tbsp jar(s) peach preserves brown rice 1. Cook rice, as directed on package. 2. Preheat oven to 350 F. 3. Cut salmon fillet into 4 pieces. Place in small baking dish. Drizzle the sesame oil over the salmon. 4. Sprinkle ground ginger, salt and pepper onto each piece of salmon. 5. Add a large spoonful of peach preserves onto each piece of salmon and carefully spread it over the salmon. 6. Bake in the preheated oven for 15 minutes, or until salmon is no longer pink in the middle. 7. Prepare fresh veggies for side dish. 8. Serve Ginger Peach Salmon with a side of rice and veggies DollarMealPlan.com Page 1

2 Slow Cooker Caribbean Chicken 8 hours on low 2 large boneless chicken breasts water 3/4 cup(s) BBQ sauce 20 oz. can(s) pineapple chunks 1 red bell pepper(s) 1 orange bell pepper(s) brown rice 1. Place the chicken breasts into the base of the slow cooker with 1/2 cup of water. (I like to add water to the slow cooker when using BBQ sauce to keep the sauce from burning on the edges of the slow cooker insert.) 2. Seed and dice peppers. 3. In a mixing bowl, whisk together the BBQ sauce and juices from the can of pineapple. Pour over the chicken breasts in the slow cooker. Top with the pineapple chunks and bell pepper pieces. Sprinkle in a little salt and pepper. 4. Set the slow cooker on low and cook for 8 hours. 5. Prepare rice as side. 6. Serve Slow Cooker Caribbean Chicken with side of rice. Spinach Lasagna Skillet Dinner ACTIVE TIME 20 minutes 20 minutes 1 lb(s) ground beef white onion(s) garlic powder 8 oz. fresh spinach 15 oz. can(s) diced tomatoes 15 oz. can(s) tomato sauce 1 Tbsp Italian seasoning 2 cup(s) chicken broth 8 pieces lasagna noodles cottage cheese grated parmesan cheese Garnish: fresh parsley 1. Dice onion. Brown the ground beef with the diced onion and garlic powder in a large skillet with tight fitting lid. Drain and return to the skillet. 2. Add the fresh spinach over top of the browned ground beef, stir over medium heat for a few minutes while the spinach melts. Once the spinach is all melted in, stir in the diced tomatoes, tomato sauce, Italian seasoning and some salt and pepper. Bring to bubbling. Add in the chicken broth and bring to bubbling again. 3. Break lasagna noodles into pieces. Add the broken lasagna noodles to the skillet and sink them into the bubbling sauce. Be sure that as much of the lasagna noodle as possible is covered by the sauce so that it cooks evenly. A tight fitting lid will help the steam baste the noodles on the top too. Cook over medium heat for 8-10 minutes, or until noodles are cooked al dente. 4. Remove from the heat and add the dollops of cottage cheese and sprinkle the Parmesan cheese. Garnish with parsley on top if desired. 5. Prepare fresh veggies. 6. Serve Spinach Lasagna Skillet with a side of fresh veggies DollarMealPlan.com Page 2

3 Slow Cooker Shredded Italian Beef Hoagies 8 hours 2 lb(s) beef chuck roast 15 oz. can(s) crushed tomatoes 2 Tbsp Italian seasoning 1 Tbsp balsamic vinegar 4 Hoagies or 8 hot dog buns 8 pieces sliced Provolone cheese 1. Place the beef roast into the base of the slow cooker and season with salt and pepper. Add the crushed tomatoes onto the roast and then sprinkle the Italian seasoning and balsamic vinegar over the top. 2. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the beef with 2 forks and mix into the sauce. 3. Assemble the hoagies with shredded beef, sauce and slices of Provolone cheese. If preferred, place under the oven broiler to melt the cheese. 4. Prepare fresh veggies. 5. Serve Slow Cooker Shredded Italian Beef Hoagies with a side of veggies. Pineapple BBQ Pork Chops 30 minutes 4 boneless pork chops 8 oz. can(s) crushed pineapple BBQ sauce Hot sauce minced garlic minced onion Side: dinner rolls 1. Preheat the oven to 350 F. Lightly spray baking dish with non-stick cooking spray. 2. Open the can of crushed pineapple. Do not drain. 3. In a small bowl, whisk together the crushed pineapple (with juices), BBQ sauce, hot sauce, minced garlic, and minced onion. 4. Pour a thin layer into the base of the baking dish and spread around. Place the pork chops into the saucy baking dish, season with a little salt and pepper, and then pour the remaining pineapple BBQ sauce evenly over the pork chops. 5. Bake in the preheated oven for 25 to 40 minutes, or until pork chops are cooked through. Cooking time will vary depending on thickness of the pork chops. Let rest 5 minutes before slicing and serving. 6. Prepare the dinner rolls. 7. Prepare fresh veggies. 8. Serve Pineapple BBQ Pork Chops with a side of veggies and dinner rolls DollarMealPlan.com Page 3

4 Breakfast Triple Berry Baked Oatmeal 30 minutes blueberries blackberries raspberries 1 large egg(s) 1/8 cup(s) applesauce 1/8 cup(s) vegetable oil 1/4 cup(s) white sugar 3/4 cup(s) milk 1 quick cooking oats 1/4 cup(s) wheat flour baking powder 1/2 tsp salt 1/8 cup(s) brown sugar ground cinnamon 1/2 tsp nutmeg Garnish: milk 6-servings 1. Preheat the oven to 350 F. Spray a 8 x 8 baking dish with non stick cooking spray. 2. Toss the blueberries, raspberries and blackberries in the baking dish. 3. In a mixing bowl, whisk together the remaining ingredients, except the brown sugar, cinnamon and nutmeg. Pour the batter over top of the fruit and stir gently to combine the fruit. 4. Sprinkle the brown sugar over the top. Then sprinkle the cinnamon and nutmeg over the top. 5. Bake in the preheated oven for minutes, or until toothpick comes out clean in the middle. 6. Serve Triple Berry Baked Oatmeal with milk, cream, or yogurt. Lunch Bacon & Honey Mustard Grilled Cheese 15 minutes 8 slices bacon 2 Tbsp butter 3 Tbsp honey 3 Tbsp Dijon mustard 1/4 cup(s) Parmesan cheese 8 slices sharp cheddar cheese 8 slices whole wheat sandwich bread Side: Fresh fruits 1. Prep ingredients: Soften butter. 2. Cook the bacon in a skillet, then set aside and pat dry. Drain off the excess bacon grease. 3. While bacon is cooking, butter the outsides of the sandwich bread. Make the honey mustard by whisking together the honey and mustard in a small bowl. 4. Generously spread the honey mustard onto the insides of the bread. Then add a slice of the sharp cheddar cheese to each bread, add the bacon in the middle, sprinkle Parmesan cheese on top of the bacon, and then put together into a sandwich. 5. Prepare fresh fruit. 6. Grill in the same skillet or on an electric griddle. Flip carefully to prevent bacon from sliding out! 7. Serve Bacon, Honey Mustard Grilled Cheese with a side of fresh fruit DollarMealPlan.com Page 4

5 Dessert Berry Yogurt Bark ACTIVE TIME 15 minutes freezer 2 hours in 32 oz. plain Greek yogurt honey 1 pint raspberries 1 pint blueberries strawberries 8-servings 1. Line a 9 13-inch baking dish with parchment paper. 2. In a mixing bowl, whisk together the yogurt and honey. 3. Pour and spread the yogurt mixture into the base of the lined baking dish. 4. Slice strawberries. 5. Sprinkle the different berries and gently press into the yogurt. 6. Freeze for at least 2 hours or until completely frozen. 7. Use a knife to make the first break and then you can break with your hands. Break into serving size pieces and serve cold. 8. Serve Berry Yogurt Bark. Peanut Butter Chocolate Chip Cookies ACTIVE TIME 20 minutes 10 minutes 16-servings butter peanut butter white sugar light brown sugar 2 tsp vanilla extract 2 medium egg(s) 3 cup(s) all purpose flour 1/2 tsp salt 11 oz. peanut butter chips 1. Heat the oven to 350 F. 2. In a saucepan over low heat, melt the butter, peanut butter, white sugar, and brown sugar together. Do not boil. Just heat and stir until all the butter is melted. 3. Pour the peanut butter mixture to a mixing bowl and let cool slightly. Stir in vanilla and eggs. Beat for about 2 minutes on medium speed. 4. While mixing the batter on low, slowly add the flour, baking soda, and salt. Continue mixing until the mixture is thoroughly combined. Stir in the baking chips. 5. Spoon the batter onto baking sheets. Bake in preheated oven for 10 minutes. The cookies are done when they are no longer shiny. They will not be brown on bottom. Do not overbake. 6. Cool the cookies on the baking sheet for 20 minutes before moving to the cooling rack. 7. Serve Peanut Butter Chocolate Chip Cookies DollarMealPlan.com Page 5

6 Shopping List MEAT PRODUCE bacon 8 slices blackberries beef chuck roast 2 lb(s) blueberries boneless chicken breasts boneless pork chops ground beef salmon fillet 2 large 4 PANTRY STAPLES 2 lb(s) 1 lb(s) applesauce balsamic vinegar BBQ sauce 1/8 cup(s) 1 Tbsp 1 3/4 cup(s) can(s) black beans 15 oz. can(s) crushed pineapple 8 oz. blueberries fresh spinach orange bell pepper(s) raspberries raspberries 1 pint 8 oz. 1 red bell pepper(s) 1 strawberries white onion(s) Fresh fruits Fresh veggies 1 pint side: side: BREAD-BAKERY-STARCHES can(s) crushed tomatoes can(s) diced tomatoes 2-15 oz. 15 oz. brown rice 2 cup(s) lasagna noodles 8 pieces quick cooking oats 1 can(s) pineapple chunks can(s) tomato sauce 20 oz. 15 oz. rotini pasta whole wheat sandwich bread 12 oz. 8 slices chicken broth 2 cup(s) chicken stock 2 Dijon mustard 3 Tbsp DollarMealPlan.com Page 6

7 Shopping List PANTRY STAPLES BREAD-BAKERY-STARCHES honey honey Hot sauce jar(s) peach preserves 3 Tbsp 4 Tbsp 4 Hoagies or 8 hot dog buns dinner rolls DAIRY/FROZEN side: peanut butter butter vegetable oil 1/8 cup(s) butter 2 Tbsp BAKING-SPICES cottage cheese egg(s) 1 large all purpose flour 3 cup(s) egg(s) 2 medium baking powder brown sugar garlic powder ground cinnamon ground ginger Italian seasoning 1/8 cup(s) 2 tsp 3 Tbsp grated parmesan cheese milk Parmesan cheese 3/4 cup(s) 1/4 cup(s) plain Greek yogurt 32 oz. sharp cheddar cheese 8 slices light brown sugar minced garlic minced onion minced onion 1 Tbsp sliced Provolone cheese milk shredded cheese 8 pieces garnish: garnish: nutmeg 1/2 tsp peanut butter chips11 oz. taco seasoning vanilla extract 2 Tbsp 2 tsp DollarMealPlan.com Page 7

8 Shopping List BAKING-SPICES wheat flour white sugar 1/4 cup(s) 1 1/4 cup(s) OTHER sesame oil 1 Tbsp DollarMealPlan.com Page 8

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