Traditional February Week 7 eatathomecooks.com

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1 Orange Chicken with Rice and Steamed Broccoli 15 Minute Meal Hamburger Vegetable Soup, Cheddar Muffins Instant Pot Pizza Quesadillas, Tossed Salad, Corn on the Cob 15 Minute Meal Oven Baked Chicken Tacos, Chips and Guacamole Slow Cooker Sausage Jambalaya, Salad, Yeast Cornbread Slow Cooker Salmon Patties, Green Beans, Garlic Cream Smashed Potatoes Easy Apple Crumb Pie PRODUCE Onion ½ + ½ + ½ +¼ +¼ Green pepper ½ + ½ + ½ +¼ {Tossed Salad Kit} {+1} Tomato 1 or 2 Red bell pepper ½ small +1 medium {Avocado - 1} {Garlic cloves 1} +1 Yellow onions 1 Celery stalks 1 {New potatoes ½ - 1 ½ lbs.} Sliced apples 4 cups CANNED/DRY Orange sauce ½ - ¾ cup White Rice 1 ½ cups + ¼ cup (or barley) Beef Broth 1 can Diced tomatoes- ½ 15 oz. can Tomato sauce ½ 10 oz. can Veg-all 1-2 cans Pizza sauce ½ jar Olives, sliced 1 small can Black beans ½ 15 oz. can {Tortilla chips 1 bag} Crushed tomatoes 2 cups Chicken stock 1 ½ cups Brown rice ¾ cup {Dry active yeast 1 1/8 tsp.} {Non-fat dry milk powder 1/8 cup} Salmon ½ can FROZEN Frozen popcorn chicken ½ bag {Broccoli 1 small bag} {Corn on the cob 1 small bag} Corn 8 oz. {Green Beans 1 small bag} Unbaked pie shell DAIRY {Butter 1/8 cup} +1 ½ Tbsp. + ½ cup {Milk ½ cup} {Egg -1 small} +1 {Shredded cheddar cheese ½ cup} +½ cup Mozzarella cheese, shredded {Cream cheese 2-3 oz.} Cream or half and half 2 Tbsp. MEAT Ground Beef 1 1 ¼ lbs. Pepperoni or cooked sausage ½ package Chicken tenders ½ lb. Precooked Andouille sausage 1 lb. BREAD Flour tortillas 3-4 Crunchy corn tacos shells 9 ITEMS TO HAVE IN PANTRY/FRIDGE Vegetable Oil Ketchup ¼ cup {Flour ¾ cup} +1 ¼ - 1 ½ cups + 1 cup {Cornmeal ¼ cup} + ½ cup + 1/8 cup {Baking powder} {Ground red pepper}} Cumin Chili powder +1 tsp. {Lemon or lime juice} + ½ Tbsp. Cajun seasoning 1 tsp. Sugar + ½ cup Whole wheat flour ¼ cup {Garlic powder} Apple pie spice 1 ½ tsp. Cornstarch Brown sugar ½ cup Salt Pepper Olive Oil

2 Orange Chicken with Rice and Steamed Broccoli Yield: 3 Servings Total Time Needed: 15 Minutes ½ bag frozen popcorn chicken ½ Onion, chopped (refrigerate or freeze remaining for later use) ½ Green Pepper, chopped (refrigerate or freeze remaining for later use) Vegetable oil ½ - ¾ cup Orange Sauce we like Panda Express sauce 1 ½ cups Cooked Rice Put the popcorn chicken in the oven and bake according to the package directions. Cook the onion and green pepper in a skillet with a little vegetable oil. Cook until tender-crisp. Pour in ½ to ¾ cup of orange sauce. Add the chicken to the skillet and stir to combine. Serve over rice. Serving Suggestion: Rice and Steamed Broccoli

3 Hamburger Vegetable Soup, Cheddar Muffins Yield: 3-4 Servings Time: 15 Minutes Hands On, 30 Minutes Cook Time 1 1 ¼ lbs. hamburger ½ onion, chopped (use remaining from previous recipe) ½ green pepper, chopped (use remaining from previous recipe) ½ - 1 can beef broth (more broth will make it richer (any leftover broth can be refrigerated/frozen) ½ can diced tomatoes, undrained (freeze remaining ½) ½ can tomato sauce (freeze remaining ½) 1 or 2 cans Veg-All, drained ¼ cup or more of barley or rice ¼ cup or a big squirt of ketchup 4 cups water (I only used 2 ½ since I used 1 full can of beef broth and didn t drain the veggies) Brown the hamburger, onion and green pepper together. Drain and rinse under hot water to remove the grease. Put back in a large soup pot and add all the other ingredients. Bring it to a boil and let it cook a few minutes or simmer it for a few hours. Hamburger Vegetable Soup Instant Pot Hit the sauté button and brown the ground beef, onion and green pepper together. Drain and rinse under hot water to remove the grease. Return the browned ground beef in the pressure cooker pot and add all remaining ingredients. Set cook time for 30 minutes and do a quick pressure release. Serving Suggestion: Cheddar Muffins

4 Cheddar Muffins ¾ cup flour ¼ cup cornmeal ½ Tbs. baking powder ¼ tsp salt pinch of ground red pepper 1/8 cup (1/4 stick) butter ½ cup milk 1 small egg ½ cup shredded cheddar cheese Heat the oven to 425 degrees. Grease 6 muffin cups. In a large bowl, with a fork, combine the dry ingredients. Melt the butter and cool it slightly. Stir in the milk, then beat in the egg. Stir the liquid into the dry ingredients just until moistened. Stir in ½ cup of cheese. Divide the batter into the muffin pans. Bake for min.

5 Pizza Quesadillas, Tossed Salad, Corn on the Cob Yield: 3-4 Servings Total Time Needed: 15 Minutes 3-4 Flour tortillas Mozzarella cheese, shredded Pepperoni or cooked sausage Your choice of veggies onion, green pepper, olives, tomatoes, etc. 1/2 jar pizza sauce, warmed in microwave Heat griddle and spray with cooking spray. Top tortillas with cheese, meat, and veggies of choice. Place another tortilla on top. Brown, then flip to cook the other side. Cut in triangles and serve with warm pizza sauce for dipping. Serving Suggestion: Tossed Salad and Corn on the Cob

6 Oven Baked Chicken Tacos, Chips and Guacamole Yield: 3-4 Servings Total Time Needed: 25 Minutes ½ Tbs. olive oil ½ lb. chicken tenders (freeze remaning chicken) ¼ onion, chopped (refrigerate or freeze remaining for later use) ½ small red bell pepper, chopped (refrigerate or freeze remaining for later use) ¼ green pepper, chopped (refrigerate or freeze remaining for later use) ½ 15 oz can black beans, drained and rinsed (refrigerate or freeze remaining for later use) 8 oz frozen corn, thawed ½ tsp. cumin ½ Tbs. chili powder 9 crunchy corn taco shells ½ cup shredded cheddar cheese Cook chicken in a skillet till done. (You can also use pre-cooked chicken.) Remove chicken from pan and chop. Cook onion and peppers in skillet until tender. Return chicken to pan. Add beans, corn and spices. Fill taco shells and set upright in oven-proof pan. Sprinkle with cheese. Bake 350 for 5-10 minutes or until heated through Guacamole 1 ripe avocado 1 clove garlic, pressed or minced lemon or lime juice to taste salt and red pepper to taste Slice the avocados in half and take out the pit. Mash them together with the other ingredients. I put everything in the stand mixer to do this. Adjust the seasonings as needed. Serving Suggestion: Tortilla Chips and Guacamole

7 Slow Cooker Sausage Jambalaya, Salad, Yeast Cornbread Yield: 4 Servings Time: 15 Minutes Hands On, 7-8 Hours Cook Time 1 yellow onion, diced 1 clove garlic, minced 1 celery stalk, diced 1 medium red bell pepper, diced 2 cups crushed tomatoes 1 ½ cups chicken stock 1 tsp. chili powder 1 tsp. Cajun seasoning ¾ cup uncooked brown rice 1 lb. precooked Andouille sausage, coin sliced In the slow cooker, stir together the onion, garlic, celery, red pepper and spices. Stir in tomatoes and broth. Stir in brown rice until thoroughly combined. Fold in sausage. Cook on low for 7-8 hours. Yeast Cornbread ½ package active dry yeast (1 1/8 tsp) 2/3 cup warm water, divided ½ cup cornmeal 1/8 cup non-fat dry milk powder 1 ½ Tbs. butter, softened 1 Tbs. sugar 2/3 tsp. salt 1 ¼ - 1 ½ cups flour Dissolve the yeast in 1/8 cup of warm water in a mixing bowl. Add all the other ingredients, except the flour and beat until smooth. Gradually mix in enough flour to form a soft dough. Turn the dough out onto a floured surface and knead it for 6-8 minutes. Work in extra flour if needed. Place the dough in a greased bowl, turning it to bring up the oiled side. Cover lightly with a clean towel and let rise about an hour. Punch the dough down and shape it into a loaf. Put it in a greased loaf pan and cover it with the towel again. Let it rise until double in size, about 30 minutes. Bake at 375 degrees for minutes. Serving Suggestion: Yeast Cornbread and Tossed Salad

8 Salmon Patties, Green Beans, Garlic Cream Cheese Smashed Potatoes Yield: 3-4 Servings Time: 15 Minutes Hands On, Minutes Cook Time 1/2 can salmon ¼ cup whole wheat flour 1/8 cup cornmeal 1 egg, beaten ¼ small onion, finely chopped (refrigerate or freeze remaining for later use) ½ Tbs. lemon juice oil for browning Pour the salmon into a mixing bowl, along with the liquid in the can. Use a fork or pastry blender to mash the salmon and bones. Stir in all the other ingredients. If the mixture seems to wet, work in a bit more flour. Shape into 8 patties. Fry in oil in a skillet over medium heat, about 7-8 minutes on each side. NOTE: If you would like to use the full can of salmon, you could double this recipe, cook 6-8 salmon patties and freeze the remaining patties to reheat for later use Garlic Cream Cheese Smashed Potatoes ½ - 1 ½ lbs. new potatoes, cut in chunks if they are large (Note: ½ lb. will serve about 3 people) 2-3 oz cream cheese ½ - ¾ tsp. garlic powder salt to taste Boil the potatoes in salted water till very tender, about 30 minutes. Drain. Smash potatoes with spoon, potato ricer or pastry blender. Stir in desired amount of cream cheese and garlic powder. Season with salt. Serving Suggestion: Garlic Cream Cheese Smashed Potatoes and Green Beans

9 Easy Apple Crumb Pie Yield: 6-8 Servings Time: 15 Minutes Hands On, 35 Minutes Bake Time 1 unbaked pie shell 4 cups sliced apples ½ cup sugar 1½ tsp. apple pie spice 2 Tbs. flour or cornstarch 2 Tbs. cream or half & half 1 cup flour ½ cup butter, softened ½ cup brown sugar Preheat oven to 450 degrees. Stir apples, sugar, pie spice, cornstarch or flour and cream together in a bowl. Mound apples in pie shell. In another bowl, stir flour and brown sugar together. Cut in butter with a pastry blender or fork to make crumbs. Top pie with crumbs. Bake at 450 for 15 minutes. Reduce heat to 350 and bake about 20 more minutes or until apples are tender.