Traditional October Week 40 eatathomecooks.com

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1 Slow Cooker Cilantro Lime Chicken Sandwiches, Green Beans Slow Cooker Beef and Black Bean Taco Bake, Chips & Salsa, Sliced Avocado Pesto and Crushed Tomato Shells, Garlic Breadsticks, Salad 15 Minute Meal Chicken-Fried Chops in the Slow Cooker, Mashed Potatoes, Broccoli Slow Cooker Chicken Minestrone Soup with French Bread Slow Cooker or Pressure Cooker Smoked Sausage and Vegetables Foil Packets, Caesar Salad Pumpkin Spice Éclair Cake with Chocolate Frosting (No Bake) PRODUCE Lettuce optional Tomato optional {Avocados 1-2} {Tossed salad kit} Onion ½ + ½ sweet Garlic clove Carrots 1-2 Zucchini ½ + ½ Kale 1 cup Russet potatoes 1-2 medium Large pepper ½ Baby carrots ½ - 1 cup Grape tomatoes ½ cup {Caesar Salad kit} CANNED/DRY Hidden Valley Cilantro Lime dressing ¼ - ½ cup Black beans ½ 15 oz. can Black bean and corn salsa ½ jar {Tortilla chips} {Salsa 1 jar} Medium pasta shells ½ lb. Crushed tomatoes 14 oz. can Pesto sauce 2 oz. Cream of chicken soup ½ 10 ½ oz. can Diced tomatoes 10 oz. can Chicken broth 32 oz. Dark, red kidney beans ½ can Shell pasta 1/3 ½ cup Cinnamon graham crackers 1 box Instant pumpkin spice pudding mix 2 boxes MEAT Boneless chicken breasts or tenders 1 1 ¼ lbs. Ground beef ½ lb. Tortillas corn or flour 4-5 Pork chops (boneless or with bones) 3 Bone in chicken breast 1 large Smoked sausage 1 lb. BREAD Sandwich buns 4 {French Bread} ITEMS TO HAVE IN PANTRY/FRIDGE Paprika Garlic powder + ¼ tsp. Onion powder Thyme Flour ¼ cup Ground mustard Herbs de provence optional Worcestershire sauce optional Aluminum foil Non-stick cooking spray Cinnamon optional Allspice optional Sugar 1 cup Unsweetened cocoa 1/3 cup Vanilla Salt Pepper Olive Oil FROZEN {Green Beans} {Garlic Breadsticks} {Mashed potatoes} {Broccoli} Cool Whip 1 container DAIRY Cheddar or Mexican blend cheese, shredded 1 cup Parmesan cheese, shredded optional Butter optional + ¼ cup Milk 3 cups + ¼ cup

2 Slow Cooker Cilantro Lime Chicken Sandwiches, Green Beans Yield: 4 Servings Time: 5 Minutes Hands On, 5-8 Hours Cook Time 1 1 ¼ lbs. boneless chicken or chicken tenders ½ tsp. kosher salt ½ tsp. black pepper ¼ tsp. paprika ½ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. thyme ¼ - ½ cup Hidden Valley Ranch Cilantro Lime dressing 4 sandwich buns lettuce and tomato for serving, optional Place chicken in slow cooker. Sprinkle spices over chicken, tossing to coat chicken with spices. Cook on high 5-6 hours or low 7-8 hours. Shred chicken. Stir dressing into chicken, using enough to make it as creamy as you'd like. Serve on sandwich buns, topped with lettuce and tomato if desired. Serving Suggestion: Green Beans

3 Beef and Black Bean Taco Bake, Chips & Salsa, Sliced Avocado Yield: 4 Servings Time: 15 Minutes Hands On, Minutes Cook Time ½ lb. ground beef, browned ½ 15 oz. can black beans, drained and rinsed ½ jar of black bean and corn salsa 4-5 tortillas, corn or flour, cut into bite sized pieces 1 cup cheddar or Mexican blend cheese, shredded extra cheese for the top, if desired Mix all the ingredients together in a large bowl. Pour into a 9 9 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 degrees for minutes. Serving Suggestion: Chips & Salsa, Avocado Slices

4 Pesto and Crushed Tomato Shells, Garlic Breadsticks, Salad Yield: 3-4 Servings Total Time Needed: 15 Minutes ½ lb. medium pasta shells 14 oz crushed tomatoes 2 oz pesto (1/4 prepared jar) Cook the pasta according to the package directions. Stir the crushed tomatoes and pesto together in a saucepan. Heat over medium-high heat while the pasta cooks. Drain the shells and combine with the sauce. Serve with a sprinkle of cheese, if you like. The extra pesto can be frozen for later. Serving Suggestion: Garlic Breadsticks, Tossed Salad

5 Chicken-Fried Chops in the Slow Cooker, Mashed Potatoes, Broccoli Yield: 3 Servings Time: 15 Minutes Hands On, 5-8 Hours Cook Time 3 pork chops (boneless or with bones) ¼ cup flour 1 tsp. salt ¾ tsp. ground mustard ¼ tsp. garlic powder oil for frying chops ½ can cream of chicken soup (freeze remaining for later use) 3 Tbsp. water Mix the flour, salt, ground mustard and garlic powder together. Dredge the chops in the flour mixture and fry in a skillet. You don t need to cook them all the way, just get them browned. Put the chops in the slow cooker. Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops. Pour the gravy over the top of the chops in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Serving Suggestion: Mashed Potatoes and Broccoli

6 Chicken Minestrone Soup with French Bread Yield: 4-5 Servings Time: 10 Minutes Hands On, 5-8 Hours Cook Time 1 large bone-in chicken breast ½ onion, diced 1 garlic clove, crushed 10 oz. can diced tomatoes 1 box chicken broth (32oz) ½ can dark, red kidney beans (freeze remaining for later use) 1-2 carrots, sliced ½ zucchini, chopped 1/3 ½ cup shell pasta 1 cup kale, chopped salt and pepper to taste Parmesan cheese for topping, optional Place chicken breasts in bottom of slow cooker. Add onion, garlic, tomatoes, chicken broth, beans and carrots to slow cooker. Cook on high 5-6 hours or low 7-8 hours. 30 Minutes before serving, remove chicken breasts from pot and add zucchini, pasta and kale to the pot. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the slow cooker. Season with salt and pepper. Top each bowl with Parmesan, if desired. Chicken Minestrone Soup Pressure Cooker Add all ingredients to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. 30 Minutes before serving, remove chicken breasts from pot and add zucchini, pasta and kale to the pot. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the slow cooker. Season with salt and pepper. Top each bowl with Parmesan, if desired. Serving Suggestion: French Bread

7 Smoked Sausage and Vegetables Foil Packets, Caesar Salad Yield: 3-4 Servings Time: 15 Minutes Hands On, 25 Minutes Cook Time 1 pound smoked sausage, cut into chunks 1-2 medium Russet potatoes, sliced thin ½ sweet onion, cut into chunks ½ large pepper, cut into chunks ½ zucchini, sliced into thick rounds ½ - 1 cup baby carrots ½ cup grape tomatoes 1 Tablespoon olive oil herbs de provence (optional), to taste Worcestershire sauce (optional), to taste salt and pepper, to taste ½ tablespoon butter for each packet (optional) *aluminum foil *non-stick cooking spray Light grill to medium-high heat or preheat oven to 400 degrees. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat. Spray inch pieces of aluminum foil with cooking spray. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices. Top with sausage chunks, additional spices and Worcestershire (if using). Place butter on top of sausage. Seal foil around the sausage and vegetables, pinching at seams to seal. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until sausage has reached 165 degrees on a meat thermometer. Serving Suggestion: Caesar Salad

8 Pumpkin Spice Éclair Cake with Chocolate Frosting (No Bake) Yield: 9-12 Servings Time: 20 Minutes Hands On, Plus Additional Time in Refrigerator to Set 1 box Cinnamon Graham Crackers (you will have some leftover) 2 boxes Instant Pumpkin Spice Pudding mix 3 cups milk 1 container Cool Whip ½ tsp. cinnamon (optional) ¼ tsp. allspice (optional) For Frosting - 1 cup sugar ⅓ cup unsweetened cocoa ¼ cup milk ¼ cup butter 1 teaspoon vanilla Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken. Fold in container of Cool Whip. Line a 9 x 13 pan with single layer of graham crackers. Spread ⅓ of pudding mixture on top of crackers. Place another layer of graham crackers on top of pudding. Repeat layers, ending with pudding mixture. Place in refrigerator to chill while making frosting* For the Frosting Mix sugar, cocoa and milk in a medium size pot. Bring to a boil over medium heat - stirring the entire time with a wooden spoon. Boil for one minute (still stirring!) Remove from heat and add butter and vanilla. Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake. Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake. Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.