THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 STANDARD PLAN Turkey Mexican Casserole

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1 STANDARD PLAN THIS WEEK'S MENU: DAY 1 Turkey Mexican Casserole DAY 2 Standard Family Pina Colada Chicken Salad DAY 3 Standard Family Apricot Mustard Glazed Salmon Chocolate Banana Bread DAY 4 DAY 5 DAY 6 DAY 7 Sloppy Joe Casserole Buffalo Chicken Pizza LEFTOVERS Slow Cooker Orange Glazed Pork Tenderloin Crispy Zucchini Fries Butterscotch Chocolate Recipe Chip Pudding Cookies Recipe Strawberry Poppyseed Pasta Salad Recipe

2 DAY 1 TURKEY MEXICAN CASSEROLE M A I N D I S H Serves: 12 Prep Time: 20 Minutes Cook Time: 30 Minutes 1 (15 ounce) can black beans (drained and rinsed) 2 cups cherry tomatoes (halved) 1/2 cup fresh cilantro (chopped) 1 teaspoon cumin 2 (10 ounce) cans green enchilada sauce (divided) 1 (20 ounce) package cheese tortellini (cooked according to package, divided) 2 cups cooked turkey (diced) 1/2 cup green onions, sliced 1 (2.25 ounce) can sliced olives 1 cup shredded Mexican cheese 1. Heat oven to 350 F. Spray 9 X 13 inch pan with cooking spray. 2. In your bowl, stir together beans, tomatoes, cilantro and cumin. 3. Spread 1/2 cup of the enchilada sauce in baking dish. 4. Arrange half of the tortellini over sauce. 5. Layer with half of the bean mixture, half turkey, half of green onions and half of the olives. 6. Pour 1/2 cup enchilada sauce over top. 7. Repeat layers. 8. Top with remaining enchilada sauce and the cheese. 9. Bake uncovered 30 minutes or until thoroughly heated through and lightly browned. 10. Let stand 15 minutes before serving.

3 DAY 2 STANDARD FAMILY PINA COLADA CHICKEN SALAD M A I N D I S H Serves: 6 Prep Time: 20 Minutes Cook Time: 16 Minutes Dressing: 2 1/4 cups coconut milk 1 1/2 cups pineapple juice 4 1/2 teaspoons vinegar 3 Tablespoons olive oil 3 Tablespoons plain Greek yogurt 1/3 teaspoon salt 3 Tablespoons honey (or more to taste) Salad: 4 boneless skinless chicken breasts (cut into bite sized pieces) 1 1/2 cups sweetened shredded coconut 1 1/2 cups Italian Bread Crumbs salt and pepper, to taste 1 1/2 teaspoons garlic salt 1 (20 ounce) can pineapple tidbits (drain and reserve juice) 1 (8 ounce) can pineapple tidbits (drain and reserve juice) 9 cups baby spinach leaves Dressing: 1. Whisk together coconut milk, pineapple juice, vinegar, olive oil, Greed yogurt, salt, and honey. Cover and chill until ready to use. Salad: 2. Preheat oven to 400 and heavily grease a baking sheet with cooking spray. 3. Cut the chicken into bite sized pieces. 4. Mix the coconut and breadcrumbs together in a medium sized bowl. 5. Place your cut chicken pieces in the pineapple juice that has been drained from the can of pineapple tidbits. 6. Then toss in the coconut and breadcrumb mixture and coat well. 7. Place coated chicken on non stick sprayed baking sheet 2 inches apart. 8. Spray chicken chunks with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. (The coconut flakes may get dark brown, but that is okay). 9. Divide spinach leaves onto 6 plates and put your chicken tenders, red peppers, and pineapple tidbits on top. 10. Serve with pina colada dressing.

4 DAY 3 STANDARD FAMILY APRICOT MUSTARD GLAZED SALMON M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes 6 (8 ounce) salmon fillets 3/4 cup apricot preserves 4 1/2 Tablespoons honey mustard 3 Tablespoons soy sauce 6 teaspoons ginger 3 teaspoons minced garlic 1. Preheat oven to 350 degrees. 2. In a small bowl, mix together preserves, honey mustard, soy sauce, ginger, and garlic. 3. Place salmon fillet on baking sheet. 4. Spoon sauce over salmon. 5. Bake for minutes or until salmon is fully cooked, flaking when cut with a fork.

5 CHOCOLATE BANANA BREAD D E S S E R T Serves: 10 Prep Time: 30 Minutes Cook Time: 50 Minutes 1 1/2 cups whole wheat flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vanilla flavored greek yogurt 1/2 cup honey 1 egg 1 teaspoon vanilla 1/2 cup milk 2 bananas (ripened and mashed) 1 1/3 cups dark chocolate chips (divided) 1. Preheat oven to 350 degrees. Lightly grease and flour a 9x5-inch loaf pan and set aside. 2. In a medium bowl, mix together the flour, cocoa powder, baking powder and salt. 3. In a separate bowl, use an electric mixer to beat together the yogurt, honey, egg and vanilla. Add half the flour mixture into the yogurt mixture and beat on low speed while slowly pouring in half the milk. Turn mixer off, scrape down the sides with a spatula and then add remaining flour mixture to the bowl with the remaining milk. 4. Stir in the mashed bananas until well combined. Fold in 1 cup of the chocolate chips. 5. Spread batter into prepared loaf pan. Press other 1/3 cup of chocolate chips into the top of the batter before baking, if desired. 6. Bake on the middle rack of the oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. 7. Let the bread cool in the pan for about 20 minutes before removing to a wire rack to cool completely.

6 DAY 4 SLOPPY JOE CASSEROLE M A I N D I S H Serves: 10 Prep Time: 15 Minutes Cook Time: 17 Minutes 1 pound ground beef 1 (15 ounce) can Manwich sauce 2 (8 ounce) packages crescent roll dough 4 cups shredded mozzarella cheese (divided) 1. Preheat your oven to 350 degrees. 2. Spray a 9 x 13 inch pan with nonstick cooking spray. Set aside. 3. In a frying pan, brown ground beef. When it is cooked all the way through, drain the grease and add the Manwich. Cook until it simmers. 4. Open one package of the crescent rolls. Unroll it and place it in the bottom of your sprayed pan. Spread it out with your hands until it covers the whole bottom of the pan. 5. Take half the mozzarella cheese (2 cups) and sprinkle it on the dough evenly. 6. Carefully pour all of the Manwich mixture over top of the cheese. Spread it out with a spoon evenly. 7. Sprinkle the rest of the mozzarella cheese (2 cups) on top of the Manwich mixture. 8. Open the second package of crescent rolls and unroll it. Place it on your table top and press it together the best you can. You can press in on parchment paper if it is easier for you. Carefully pick up the pressed crescent rolls and put them over your cheese. It doesn't have to fit perfectly, you just want it to cover the majority of the top. 9. Place in the oven and cook for about 10 to 12 minutes, or until crescents are golden brown.

7 CRISPY ZUCCHINI FRIES S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 20 Minutes 2 large eggs (beaten) 3 Tablespoons flour 1/2 cup bread crumbs 1/4 teaspoon garlic powder 2 Tablespoons grated Parmesan cheese Salt and pepper, to taste 3 medium zucchini (cut into skinny sticks) Sauce: 1/2 cup BBQ Sauce 1/2 cup mayonaise 1. Preheat oven to 425. Spray a baking sheet with cooking spray. Set aside. 2. In a small bowl, beat egg with a fork until well combined. 3. In another bowl add the flour. 4. In a third bowl fill with bread crumbs. Toss the breadcrumbs with garlic powder and Parmesan cheese, and salt and pepper to taste. Then set aside. 5. Dip the zucchini sticks into the flour (shake off the extra flour) then dip it in the beaten egg, and then into the bread crumb mixture. Make sure all sides get coated well. Place the sticks on the prepared baking sheet. 6. Bake at 425 for about 20 minutes, or until golden brown and crispy. 7. To make the creamy BBQ Sauce, mix BBQ Sauce and Mayo.

8 DAY 5 BUFFALO CHICKEN PIZZA M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 16 Minutes 1 (13.8 ounce) refrigerated pizza dough (or homemade dough) 1/2 cup tomato sauce 1/2 cup buffalo sauce (divided) 1 1/2 cups shredded Monterey Jack cheese 1 1/2 cups grilled chicken (diced) 2 green onions (diced) 1/2 cup bleu cheese (crumbled) 1. Preheat oven to 400 degrees. Bake pizza dough on a greased cookie sheet for 8 minutes. Remove from oven. 2. In a small bowl, mix together tomato sauce and 3 Tablespoons buffalo sauce. Spread on top of pizza dough. Top with Monterey Jack cheese. 3. In another small bowl, mix together chicken and remaining buffalo sauce. Sprinkle over top the cheese, then top with green onions and bleu cheese (optional). 4. Bake for an additional 8-10 minutes, until cheese is melted and the crust starts to brown. 5. Serve warm.

9 BUTTERSCOTCH CHOCOLATE CHIP PUDDING COOKIES RECIPE D E S S E R T Serves: 36 Prep Time: 10 Minutes Cook Time: 12 Minutes 3/4 cup butter (softened) 3/4 cup brown sugar 1/4 cup sugar 1 teaspoon vanilla 1 egg 1/2 teaspoon salt 2 1/4 cups flour 1 (3.5 ounces) box instant butterscotch pudding mix 1 teaspoon baking soda 1 cup butterscotch chips 1 cup milk chocolate chips 1. Preheat oven to 350 degrees F. 2. In a large mixing bowl, cream together butter, brown sugar and sugar. 3. Stir in vanilla and egg and mix well. 4. In a separate bowl, sift together salt, flour, pudding mix and baking soda. 5. Add dry ingredients to wet ingredients and mix until combined. 6. Fold in butterscotch and chocolate chips. 7. Roll into 1-inch balls and place two inches apart on cookie sheets. 8. Bake minutes, or until golden brown.

10 DAY 7 SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 6 Hours 1 teaspoon salt 1 Tablespoon minced garlic 1/4 teaspoon dried thyme 1/4 teaspoon ginger 1/4 teaspoon pepper 1 (2 pound) pork tenderloin 1/4 cup brown sugar 1 Tablespoon cornstarch 1 cup orange juice 1/3 cup water 1 Tablespoon Dijon mustard 1. Spray slow cooker with nonstick cooking spray. 2. In a small bowl, mix together salt, minced garlic, thyme, ginger and pepper. Rub spice mixture on the outside of the pork tenderloin and place in slow cooker. 3. In a saucepan over medium heat, combine brown sugar, cornstarch, orange juice, water and Dijon mustard. Cook for a few minute until glaze starts to thicken. 4. Pour glaze over pork tenderloin, cover slow cooker and cook on low for 6 hours, or until tender and cooked through.

11 STRAWBERRY POPPYSEED PASTA SALAD RECIPE S I D E D I S H Serves: 10 Prep Time: 1 Hour 15 Minutes Cook Time: 10 Minutes 1 (16 ounces) package bowtie pasta 3/4 cup creamy poppyseed dressing 3/4 cup light mayonnaise 4 green onions (sliced) 1 (11 ounce) can mandarin oranges (drained) 2 cups fresh strawberries (sliced) 1. Cook pasta as directed on package; drain and set aside until cool. 2. Mix poppyseed dressing and mayonnaise in a large mixing bowl. Add in cooled pasta and onions and mix gently until evenly coated. 3. Fold in oranges and sliced strawberries. 4. Refrigerate at least 1 hour before serving.

12 SHOPPING LIST MISCELLANEOUS 3/4 Cup Apricot Preserves 1 (20 Ounce) Package Cheese Tortellini 2 1/4 Cups Coconut Milk 2 (8 Ounce) Packages Crescent Roll Dough 1 Tablespoon Dijon Mustard 3/4 Cup Honey 4 1/2 Tablespoons Honey Mustard 3 Tablespoons Olive Oil 1 Cup Orange Juice 1 1/2 Cups Pineapple Juice 1 (13.8 Ounce) Refrigerated Pizza Dough 4 1/2 Teaspoons Vinegar 1 1/4 Cups Light Mayonnaise PRODUCE 9 Cups Baby Spinach Leaves 2 Bananas 2 Cups Cherry Tomatoes 1/2 Cup Fresh Cilantro 2 Cups Fresh Strawberries 6 Green Onions 1/2 Cup Green Onions, Sliced 3 Medium Zucchini BAKING GOODS 1 1/2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 Cup Brown Sugar 1 Cup Butterscotch Chips 1 Tablespoon Cornstarch 1 1/3 Cups Dark Chocolate Chips 2 1/2 Cup Flour 1 (3.5 Ounces) Box Instant Butterscotch Pudding Mix 1 Cup Milk Chocolate Chips 1/4 Cup Sugar 1 1/2 Cups Sweetened Shredded Coconut 1/2 Cup Unsweetened Cocoa Powder 2 Teaspoons Vanilla 1 1/2 Cups Whole Wheat Flour CANS/SAUCES 1/2 Cup BBQ Sauce 1 (15 Ounce) Can Black Beans 1/2 Cup Buffalo Sauce 3/4 Cup Creamy Poppyseed Dressing 2 (10 Ounce) Cans Green Enchilada Sauce 1 (11 Ounce) Can Mandarin Oranges 1 (15 Ounce) Can Manwich Sauce 1 (20 Ounce) Can, 1 (8 Pineapple Tidbits Ounce) Can 1 (2.25 Ounce) Can Sliced Olives 3 Tablespoons Soy Sauce 1/2 Cup Tomato Sauce

13 DAIRY/FROZEN 1/2 Cup Bleu Cheese 3/4 Cup Butter 2 Tablespoons Grated Parmesan Cheese 1/2 Cup Milk 3 Tablespoons Plain Greek Yogurt 1 Cup Shredded Mexican Cheese 1 1/2 Cups Shredded Monterey Jack Cheese DAIRY/FROZEN 4 Cups Shredded Mozzarella Cheese 1/2 Cup Vanilla Flavored Greek Yogurt 4 Eggs MEAT 4 Boneless Skinless Chicken Breasts 2 Cups Cooked Turkey 1 1/2 Cups Grilled Chicken 1 Pound Ground Beef 1 (2 Pound) Pork Tenderloin 6 (8 Ounce) Salmon Fillets DRY GOODS 1 (16 Ounces) Package Bowtie Pasta 1/2 Cup Bread Crumbs 1 1/2 Cups Italian Bread Crumbs SPICES 1 Teaspoon Cumin 1/4 Teaspoon Dried Thyme 1/4 Teaspoon Garlic Powder 1 1/2 Teaspoons Garlic Salt 2 1/3 Tablespoons Ginger 2 Tablespoons Minced Garlic 1/4 Teaspoon Pepper 1 1/3 Tablespoons Salt 0 Salt And Pepper, To Taste