THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Chicken Caesar Wraps

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1 SMALLER FAMILY DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Caesar Wraps Smaller Family- Restaurant Style Onion Rings Recipe Smaller Family- Kung Pao Chicken and Rice Smaller Family- Nutella Stuffed Banana Pancakes Smaller Family- Healthy Pumpkin Cookies Recipe DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Smaller Family- Lemon LEFTOVERS Smaller Family- Oven Eggplant Parmesan Chicken Carbonara Roasted Breadcrumb Chicken Smaller Family- Loaded Funfetti Cookies Smaller Family- Slow Cooker Cheesy Potatoes

2 DAY 1 SMALLER FAMILY- CHICKEN CAESAR WRAPS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 1/4 cup Caesar salad dressing 1/4 cup grated Parmesan cheese 3/4 teaspoons lemon juice 1/2 teaspoon minced garlic 1/8 teaspoon pepper 1/2 (8 ounce) package cream cheese (softened) 1/4 red bell pepper (diced) 1/2 (2.25 ounce) can sliced olives 4 flour tortillas (may use any type of tortilla) 1 1/2 boneless skinless chicken breasts (cooked and shredded) 1 1/2 cups chopped Romaine lettuce 1/3 cup shredded cheddar cheese dash garlic salt 1. Combine Caesar dressing, Parmesan cheese, lemon juice, garlic, and pepper in a medium sized bowl. Set aside. 2. In a separate bowl, beat cream cheese until smooth. Add 1/2 of dressing mixture in the other bowl to cream cheese and mix well; set aside. 3. Stir in red pepper, olives, and chicken into remaining half of dressing mix (not the cream cheese mixture) and sprinkle a dash of garlic salt on top. 4. Spread 1/4 cup cream cheese mixture on each tortilla. 5. Spoon some of the chicken mixture over the cream cheese. 6. Top each tortilla with Romaine lettuce and shredded cheese. 7. Wrap it up and enjoy.

3 SMALLER FAMILY- RESTAURANT STYLE ONION RINGS RECIPE S I D E D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 10 Minutes 1 quart vegetable oil 1 large vidalia onion (cut into 1/4 inch slices) 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 1 cup dry bread crumbs Seasoned salt (to taste) 1. Heat vegetable oil in a deep-fryer or pot to 365 degrees F. 2. Separate the onion slices into rings and set aside. 3. In a bowl, combine flour, baking powder and salt. 4. Dip the onion slices in the flour mixture until completely coated and set aside. 5. Whisk the eggs and milk into the flour mixture. 6. Dip the floured rings into the batter to coat and place on a wire rack to let excess batter drip off. 7. Pour the bread crumbs in a large bowl. Gently toss battered onions into the bread crumbs and and coat evenly. 8. Deep fry a few rings at a time for 2-3 minutes, or until golden brown. 9. Place finished onion rings on paper towels to drain. Season with seasoning salt and serve.

4 DAY 2 SMALLER FAMILY- KUNG PAO CHICKEN AND RICE M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes 2 Tablespoons sesame oil 1/2 onion (chopped) 2 teaspoons minced garlic 1 pounds chicken breasts (boneless and skinless) 3/4 cup water 4 Tablespoons low-sodium soy sauce 2 teaspoons cornstarch 1 teaspoons brown sugar 1/4 teaspoon red pepper flakes (more if desired) 1/2 red bell pepper (diced) 1 cup snow peas (trimmed) 2 Tablespoons unsalted dry-roasted peanuts (chopped) 2 cups cooked brown rice 1. Heat oil in large skillet over medium-high heat. 2. Add onion to pan, saute 3 minutes or until softened. 3. Add garlic; saute 30 more seconds. stirring constantly. 4. Add chicken, saute 3 minutes longer or until chicken begins to brown. 5. In a small bowl, combine water, soy sauce, cornstarch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. 6. Add water mixture to skillet and bring to a boil. 7. Add bell pepper and snow peas to top it off. Cook for 2 minutes or until vegetables start to become tender and sauce thickens. 8. Sprinkle with nuts and serve over cooked brown rice.

5 DAY 3 SMALLER FAMILY- NUTELLA STUFFED BANANA PANCAKES M A I N D I S H Serves: 4 Prep Time: 3 Hours 10 Minutes Cook Time: 10 Minutes 3/4 cup nutella 1 cup flour 2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 Tablespoons butter (melted) 1 large egg non stick cooking spray 1 banana 1. Cover a baking sheet in parchment paper. Spoon about 1 Tablespoon of Nutella onto parchment paper and spread into circle. 2. Freeze Nutella circles until firm (about 3 hours, or overnight). 3. In a large bowl, whisk together flour, sugar, baking powder and salt. 4. In a separate bowl, whisk together milk, butter, and eggs. 5. Add wet mix to dry mix and stir until just combined. 6. Heat a griddle or large skillet on medium heat (approx. 350 degrees F). 7. Spray griddle or skillet with nonstick cooking spray. 8. Spoon batter onto griddle or skillet using a 1/4 cup measuring cup and spread into a circle. 9. Place frozen Nutella circle onto batter, and top with another 1/4 cup pancake mix. 10. Spread mix over Nutella and top with banana slices. 11. Cook pancakes for a few minutes on each side or until golden brown. 12. Serve with your favorite syrup and enjoy!

6 SMALLER FAMILY- HEALTHY PUMPKIN COOKIES RECIPE D E S S E R T Serves: 24 cookies Prep Time: 10 Minutes Cook Time: 15 Minutes 1 (15 ounce) can pure pumpkin 1/2 cup unsweetened apple sauce 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons pumpkin pie spice 2 cups whole wheat flour 1 cup dark chocolate chips 1. Preheat oven to 350 degrees F. 2. In a large mixing bowl, mix pumpkin, apple sauce, sugar and vanilla until well combined. 3. Add baking soda, baking powder, salt, pumpkin pie spice and flour. Stir until well combined. 4. Fold in dark chocolate chips. 5. Drop by large, rounded tablespoons onto a baking sheet sprayed with nonstick cooking spray or covered in parchment paper or a silicone baking mat. 6. Bake for minutes or until cookies are just beginning to brown around the edges. 7. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack and cool completely.

7 DAY 4 SMALLER FAMILY- EGGPLANT PARMESAN M A I N D I S H Serves: 4 Prep Time: 30 Minutes Cook Time: 45 Minutes 1 1/2 eggplants (peeled) 2 eggs (beaten) 1 1/2 cups Italian seasoned bread crumbs 2 cups spaghetti sauce 1 1/2 cups shredded mozzarella cheese 3/4 cup shredded Parmesan cheese 1 bunch fresh basil leaves (chopped) 1. Cut eggplant into 1/4" thick slices. Salt the slices, and let them soak in water for 20 minutes. 2. Drain the eggplant and rinse with cold water to remove the salt. Pat dry. 3. Preheat oven to 450 degrees F. Dip each slice in egg, then dredge it in bread crumbs. 4. Place each slice on a lightly greased baking sheet. 5. Bake for 5 minutes on one side, flip them over, and bake for 5 minutes more. Reduce oven heat to 350 degrees F. 6. In a 7x11 inch pan, spread 1 cup of spaghetti sauce. 7. Layer with half of the eggplant slices. On top, add another cup of sauce, spreading it evenly over the eggplant. 8. Top that with 1/2 cup of Parmesan cheese, and 1 cup of Mozzarella cheese. 9. Repeat with a second layer of eggplant, sauce, and cheeses. Top with basil leaves. 10. Bake for minutes, or until cheese starts to turn golden.

8 DAY 5 SMALLER FAMILY- LEMON CHICKEN CARBONARA M A I N D I S H Serves: 4-6 Prep Time: 5 Minutes Cook Time: 15 Minutes 2 teaspoons olive oil 2 ounces thinly sliced bacon (chopped) 1 teaspoon minced garlic 1 1/4 cups whipping cream 1/2 cup grated Parmesan cheese 4 large egg yolks 1/4 cup fresh basil leaves (chopped) 2 teaspoons dried parsley leaves 1/2 pound spaghetti noodles 2 cups chicken (cooked and shredded) 1-2 tomatoes (diced) freshly ground black pepper 3 Tablespoons lemon peel (finely grated) 1. Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly 2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain. 4. Add the chicken to the pan with the bacon and garlic and still to combine. Next add the spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes). 5. Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.

9 SMALLER FAMILY- LOADED FUNFETTI COOKIES D E S S E R T Serves: 36 cookies Prep Time: 10 Minutes Cook Time: 8 Minutes 1/2 cup butter (room temperature) 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 ounce) box instant vanilla pudding mix 1/8 cup vegetable oil 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 2 cups flour 3/4 cup milk chocolate chips 3/4 cup white chocolate chips 1/2 cup sprinkles 1. Preheat oven to 375 degrees. 2. In a mixing bowl cream together butter, brown sugar, sugar, pudding mix, and vegetable oil. 3. Add in eggs and vanilla and stir until combined. 4. Then add in baking soda, salt, and flour and stir until combined. 5. Fold in milk chocolate chips, white chips, and sprinkles. 6. Scoop out the dough with a 1 1/2 inch cookie scoop, or roll the dough into 1 1/2 inch balls. 7. Place on an ungreased baking sheet. 8. Bake for about 8 minutes or until golden brown.

10 DAY 7 SMALLER FAMILY- OVEN ROASTED BREADCRUMB CHICKEN M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 25 Minutes 4 boneless skinless chicken breasts Salt and pepper (to taste) 3/4 cups whole wheat panko-style breadcrumbs 1 1/2 Tablespoons fresh thyme leaves (or 3 teaspoons dried thyme leaves) 1 1/2 Tablespoons fresh parsley (or 3 teaspoons dried parsley leaves) 1 lemon (zest of lemons) 3 Tablespoons butter (melted) 1. Preheat oven to 375 degrees F. 2. Cut the chicken into slices 1 1/2 to 2 inches thick (the size of chicken tenders). Place in a baking dish and season with salt and pepper. 3. In a small bowl, combine the breadcrumbs, thyme, parsley, and lemon zest. Stir in the melted butter and spread the mixture over the chicken. 4. Bake until golden brown on top and the chicken is done (no longer pink) in the thickest part (25-30 minutes). 5. Serve warm.

11 SMALLER FAMILY- SLOW COOKER CHEESY POTATOES S I D E D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 6 Hours 1 (28-32 ounce) bag frozen hashbrowns 1 (10.75 ounce) can cream of chicken soup 1 cup sour cream 1 1/2 cups sharp cheddar cheese 2 tablespoons butter (melted) 2 tablespoons diced onion 1/2 cup sharp cheddar cheese (optional topping) green onions, sliced (optional topping) 1. Spray slow cooker with non-stick cooking spray. 2. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. 3. Place lid on top of slow cooker and cook on low for 4-5 hours. 4. Remove lid and top potatoes with additional 1/2 cup cheddar cheese. 5. Let cook for more minutes or until cheese starts to melt.

12 SHOPPING LIST BAKING GOODS 1 1/2 Cups All Purpose Flour 1 1/3 Tablespoons Baking Powder 2 Teaspoons Baking Soda 1 Cup Brown Sugar 2 Teaspoons Cornstarch 1 Cup Dark Chocolate Chips 3 Cups Flour 1 (3.4 Ounce) Box Instant Vanilla Pudding Mix 3/4 Cup Milk Chocolate Chips 1 (15 Ounce) Can Pure Pumpkin 1/2 Cup Sprinkles 1 1/2 Cup Sugar 3/4 Cup White Chocolate Chips 2 Cups Whole Wheat Flour 2 Teaspoons Vanilla Extract PRODUCE 1 Banana 1 1/2 Cups Chopped Romaine Lettuce 1 1/2 Eggplants 1 Bunch, 1/4 Cup Fresh Basil Leaves 1 1/2 Tablespoons Fresh Parsley 1 1/2 Tablespoons Fresh Thyme Leaves Green Onions, Sliced 1 (cut Into 1/4 Inch Slices) Large Vidalia Onion 1 Lemon 3/4 Teaspoon Lemon Juice 3 Tablespoons Lemon Peel 1 1/3 Tablespoons Minced Garlic 1/2 Onion 3/4 Red Bell Pepper 1 Cup Snow Peas 1-2 Tomatoes MEAT 5 1/2 Boneless Skinless Chicken Breasts 2 Cups Chicken 1 Pound Chicken Breasts 2 Ounces Thinly Sliced Bacon FROZEN/DAIRY 1 Cup Butter 1/2 (8 Ounce) Package Cream Cheese 6 Eggs 1 (28-32 Ounce) Bag Frozen Hashbrowns 3/4 Cup Grated Parmesan Cheese 1 Large Egg 4 Large Egg Yolks 2 Cups Milk 2 Cups Sharp Cheddar Cheese 1/3 Cup Shredded Cheddar Cheese 1 1/2 Cups Shredded Mozzarella Cheese 3/4 Cup Shredded Parmesan Cheese 1 Cup Sour Cream 1 1/4 Cups Whipping Cream

13 CANS/SAUCES 1/4 Cup Caesar Salad Dressing 1 (10.75 Ounce) Can Cream Of Chicken Soup 4 Tablespoons Low-sodium Soy Sauce 1/2 (2.25 Ounce) Can Sliced Olives 2 Cups Spaghetti Sauce CANS/SAUCES 1/2 Cup Unsweetened Apple Sauce DRY GOODS 2 Cups Cooked Brown Rice 1 Cup Dry Bread Crumbs 4 Flour Tortillas 1 1/2 Cups Italian Seasoned Bread Crumbs 1/2 Pound Spaghetti Noodles DRY GOODS 3/4 Cup Whole Wheat Panko-style Breadcrumbs SPICES Dash Garlic Salt 2 Tablespoons Diced Onion 2 Teaspoons Dried Parsley Leaves Freshly Ground Black Pepper 1/4 Teaspoon Pepper 2 Teaspoons Pumpkin Pie Spice 1/4 Teaspoon Red Pepper Flakes 1 1/3 Tablespoons Salt Salt And Pepper Seasoned Salt MISC. Non Stick Cooking Spray 3/4 Cup Nutella 2 Teaspoons Olive Oil 2 Tablespoons Sesame Oil 2 Tablespoons Unsalted Dry-roasted Peanuts 1/4 Cup Vegetable Oil

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