Sour cream (optional) Cream cheese, 8 oz. Parmesan cheese, ¼ cup Eggs, {Butter} + 9 Tbs. {Milk} Plain Greek yogurt, 8 oz.

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1 1. Mexican Beans and Rice with Sliced Avocado and Sliced Mango 2. Creamy Chicken Florentine Quesadilla, Chips, and Salad s Prime Time Meatloaf. Mashed Potatoes, Corn on the Cob 4. Beef Shwarma with Carrot Sticks and Hummus, Favorite Sliced Fruit 5. Cheater Chinese Chicken over Brown Rice and Egg Rolls 6. Lemon Garlic Grilled Chicken and Ranch Veggie Salad, Grilled Zucchini 7. White Chocolate Brownies Produce Onion, 1 + ½ cup + 1 Garlic clove, {Avocado} {Mango} Cherry tomatoes, 1 cup or 1 large tomato Spinach, 1 cup {Salad} Red pepper, ¼ cup diced Green pepper, ¼ cup diced {Potatoes} {Corn on the cob} Cucumber, 1 {Carrot sticks/hummus} {Favorite fruit, sliced} Broccoli, 1 bunches + {1 bunch} Chinese cabbage Green onions {Cauliflower, 1 head} {Roma tomatoes, 5-6} {Celery, 1-2 stalks} {Carrots, 4-5} {Ranch dip} {Zucchini or yellow squash} Canned/Dry Kidney beans, 2 cans Salsa, 1 cup Rice, 3 cups (brown or white) + {Brown rice} Artichoke hearts, 15 oz. can Seasoned breadcrumbs, 1 cup {Lemon juice, 6 Tbs.} + ½ cup General Tso sauce, 1 bottle Sesame seeds White chocolate, 9 oz. Dried cranberries, 1 cup Sour cream (optional) Cream cheese, 8 oz. Parmesan cheese, ¼ cup Eggs, {Butter} + 9 Tbs. {Milk} Plain Greek yogurt, 8 oz. Meat Cooked chicken, 3 cups Ground beef, 2 lbs. Ground pork, 1 lb. Thin cut, boneless beef steak, lbs. Boneless chicken breast, 1 lb. Chicken tenders, 2 lbs. Items to Have in Pantry/Fridge Salt Pepper Olive Oil Chili powder, 1 Tbs. Garlic powder, 1 tsp. Worcestershire, 2 Tbs. Ketchup, ½ cup + ½ cup Brown sugar, 1 Tbs.+ ¼ cup Dijon mustard, 1 tsp. Nutmeg, 1/8 tsp. Curry powder, 2 tsp. Ground red pepper, 2 dashes {Seasoned salt} Vanilla, 1 Tbs. Flour, 1 ½ cups Baking powder, ¾ tsp. Sugar, ¾ cup Bread Tortillas, 6-8 Pita bread Frozen {Egg rolls} Dairy Cheddar cheese

2 Mexican Beans and Rice 2-3 Tbs. olive oil 1 onion, chopped 1 garlic clove, crushed 1 Tbs. chili powder 1 tsp. cumin 2 cans dark red kidney beans, drained and rinsed 1 cup salsa 3 cups brown or white rice, cooked Cheddar cheese, shredded Sour cream, if desired 1. Cook onion and garlic in oil in a large skillet until onion is soft. 2. Add spices, beans and salsa. Cook several more minutes until it's all hot. 3. Serve beans over rice. Top with cheese and sour cream, if desired. Serving Suggestion: Sliced avocadoes and sliced mangoes

3 Creamy Chicken Florentine Quesadillas 8 oz. cream cheese, softened 1 tsp. garlic powder 6-8 tortillas 3 cups cooked, chopped chicken 15 oz. can artichoke hearts, quartered 1 cup cherry tomatoes or 1 large tomato, sliced 1 cup spinach ¼ cup Parmesan cheese Oil or cooking spray to grease the skillet. 1. Stir cream cheese and garlic powder together in a small bowl. 2. Spread cream cheese all over a tortilla. 3. Pile the other ingredients on one half of tortilla. 4. Heat a skillet over medium heat and spray with cooking spray or add a bit of oil to the skillet. 5. Place tortilla in skillet and flip over the empty side to make a half moon shape. 6. Brown till crisp, and then gently flip to the other side to brown. 7. Remove from skillet and eat! 8. Repeat with remaining tortillas. Serving Suggestion: Chips and salad

4 50 s Primetime Meatloaf 2 lbs. ground beef 1 lb. ground pork 4 eggs 1 cups seasoned bread crumbs (I tossed some salt, pepper, garlic powder, oregano and basil into plain bread crumbs) ½ cup diced onions ¼ cup diced red pepper ¼ cup diced green pepper 2 Tbs. Worcestershire sauce Freshly ground pepper and kosher salt, to taste ½ cup ketchup 1 Tbs. brown sugar 1 tsp. Dijon mustard For the glaze ½ cup ketchup ¼ cup brown sugar ⅛ tsp. nutmeg 1 Mix all the ingredients together. 2 Form into 1 or 2 loaves. I formed this into 2 loaves. One I put in a 9 13 foil lined pan, covered it with foil and baked it about 2 hours at 350 degrees. The other meatloaf I wrapped in heavy-duty foil and popped in the freezer. 3 When the meatloaf is done, remove the top foil and let it brown a minute in the oven. 4 Pull it out again and glaze it with a mixture of ½ cup ketchup, ¼ cup brown sugar and a shake of nutmeg. *Note One of the loaves can be frozen to eat at a later date. Serving Suggestion: Mashed potatoes and corn on the cob

5 Mashed Potatoes Potatoes (one per person) Butter Milk Salt 1. Wash the potatoes. Peel and chop them. 2. Put them in a pan and shake salt over them. 3. Add a dollop of butter and cover them with water. 4. Bring to a boil and cook until very tender. The butter in the water helps keep them from boiling over on the stove. 5. When they re done (fall apart when poked with a fork), drain them. 6. If you have a hand-held mixer, you can mix right in your pan. Otherwise, transfer to the bowl of stand mixer. 7. Add more butter to the potatoes and some salt. 8. Begin to mix them, adding dribbles of milk as you go. It doesn t take much milk, so go easy. Taste to be sure you have the right amount of salt. 9. If you like your potatoes lump-free, cook them a long time to be sure they re tender. Then mash them a bit before mixing. I m not concerned about lumps in my potatoes. I think they re good that way.

6 Beef Shwarma 6 Tbs. lemon juice 6 Tbs. olive oil 1 tsp. salt 2 tsp. curry powder 2 dashes ground red pepper 3 garlic cloves, crushed lbs. thin cut, boneless beef steak 8 oz. plain or Greek yogurt 1 small cucumber, chopped Pita bread 1. Stir lemon juice, olive oil, salt, curry, cayenne pepper and garlic together in a small bowl. 2. Place meat in slow cooker. 3. Pour mixture over the top and stir to combine with meat. 4. Cook on high 5-6 hours or low 7-8 hours 5. Combine yogurt and cucumber. 6. Serve cooked meat in pita bread with cucumber-yogurt sauce. Serving Suggestion: Carrot sticks and hummus, favorite sliced fruit

7 Cheater Chinese Chicken lbs. Boneless, skinless chicken breast - cooked and cut into bite-size chunks 1 Onion - chopped 1 Bunch of Broccoli 1 clove of Garlic minced, 1 clove 1 Chinese or napa cabbage General Tso sauce, 1-2 cups Olive Oil Toasted sesame seeds (optional) Green onions (for serving) 1. Place a little olive oil in your skillet. Heat on medium heat. 2. Add onion to pan and sauté until translucent. 3. Add garlic & broccoli. Give it a good stir. 4. Add cooked chicken and sauce. Bring to a simmer. 5. When sauce begins to thicken, add Chinese cabbage - go ahead and fill the pan, b/c the cabbage will wilt and reduce in size (a lot!) 6. Carefully mix cabbage into the sauce/chicken/veggies and your done! It only takes a few minutes for the cabbage to begin to wilt, and I like mine to still have a little crunch to it. 7. Garnish with toasted sesame seeds and green onions if desired. Serving suggestion: Over brown rice and egg rolls

8 Lemon Garlic Grilled Chicken Lemon juice, ½ cup Crushed garlic cloves, 1-2 Chicken tenders, 2 lbs. For the marinade - mix 1/2 cup lemon juice with 1-2 crushed garlic cloves. Season with salt and pepper. Then simply grill the chicken! Serving Suggestion: Grilled Zucchini and Ranch Veggie Salad Ranch Veggie Salad 1 bunch broccoli, chopped 1 head cauliflower, chopped 5-6 Roma tomatoes, chopped 1-2 stalks celery, chopped 4-5 carrots, chopped 2 cups Marzetti Ranch Dip 1. Stir the veggies together with ranch dip. 2. Eat! Grilled Zucchini Zucchini or yellow squash Olive oil Seasoned salt, preferably homemade seasoned salt Slice the zucchini. I chose to slice it lengthwise into spears. You could also do thick, round slices. That method will work better with larger-sized squash so that the rounds don t fall through the grill. Brush the zucchini with olive oil. Sprinkle generously with seasoned salt. Grill over medium heat for about 10 minutes or until softened. Turn and flip as it cooks so all the sides get grilled.

9 White Chocolate Brownies 9 Tbs. butter, cut into pieces 9 oz. white chocolate (I used Baker s squares) 1 Tbs. vanilla 1 1/2 cups flour 3/4 tsp. baking powder 1/4 tsp. salt 3 eggs 3/4 cup sugar 1 cup dried cranberries Preheat the oven to 325 degrees. Line a 9-inch square baking pan with waxed paper. Melt the chocolate and butter together in the microwave. Stirring every 30 seconds until melted smooth. Stir in the vanilla. Mix the flour, baking powder and salt in a small bowl. With an electric mixer, beat the eggs and sugar together. Add the chocolate mixture and blend. Add in the flour mixture and blend until well combined. Stir in the cranberries. Spread into the pan and bake for 45 minutes or until a toothpick comes out clean. Don t underbake. Cool completely before serving.