Eatathomecooks.com. BREAD {Whole Wheat Flour Tortilla, 3-4}+large tortillas. FROZEN Cool Whip, 8 oz.

Transcription

1 Southwestern Beef Salad, Cheese Quesadillas Smoked Sausage and Vegetables Foil Packets Slow Cooker Chicken Cacciatore, Whole Wheat Pasta, Spinach Salad with Spiced Nuts Thai Chicken Curry Soup, Side Salad Cuban Style Black Beans and Rice, Simple Wedge Salad East Meets West Burgers, Sweet Potato Fries Peanut Butter Fluff Pie PRODUCE Baby Spinach, 1 small bag or container {+ ½ } Grape Tomatoes, + ½ cup Red Onion, 1 small Russet Potatoes, 1-2 medium Onion, 1 small sweet, +1 small, +1, +1 Pepper, 1 small Zucchini, 1 small Baby Carrots, ½ -1 cup Garlic Cloves, 2, +1 Green Pepper, 1 {Apples, 1} {Celery, ½ cup}, +1-2 stalks Carrots, 1-2 Cilantro (optional topping) {Side Salad} Red or Green Pepper, ¼ {Iceburg Lettuce, ½ head} {Tomato, diced for topping} {Lemon Juice, 1 Tbs.} Slaw Mix 1 cup {Sweet Potatoes, ½ -1/person} CANNED/DRY Creole or Cajun Seasoning, + ¾ tsp. Slivered Almonds Garbanzo Beans, ½ can Ranch Dressing (or use homemade) Mayonnaise, 1 cup, {+1/3 cup}{+1 cup} {Whole Wheat Flour Tortilla, 6-8}+large tortillas Herbs de Provence (optional) Worchestershire Sauce (optional) Crushed Tomatoes, 1-15 oz. can Tomato Paste, 3 oz. Red Wine, ¼ cup (optional) Whole Wheat Pasta, ½ lb. {Pecans, 1 cup} {Sugar, 1 Tbs.} {No-Sugar Added Apple Juice, 2 Tbs.} {Cider Vinegar, 1 Tbs.} {Brown Sugar, 1 Tbs.} {Dijon Mustard, 1 Tbs.} {Olive Oil, 6 Tbs.} {Poppy Seeds, 1 Tbs.} Curry Powder, 1 Tbs. Chicken Broth, 1-32 oz. box Brown Rice, ¼ cup, +2 cups cooked Coconut Milk, ½ can Sriracha Sauce (optional topping) Black Beans, ½ -15 oz. can Diced Tomatoes, ½ -15 oz. can {Ranch or Blue Cheese dressing (or use homemade)} Hoisin Sauce, 4-5 Tbs. Rice Vinegar, 1 tsp. Powdered Sugar, 2 cups Peanut Butter, 2/3 cup Chocolate Graham Cracker Crust Eatathomecooks.com DAIRY Gorgonzola Cheese, 3 oz. Buttermilk, 1 cup{+1 cup} {Shredded Cheese} Butter, ½ Tbs/packet, {+1 Tbs.} {Blue Cheese Crumbles, 1/3 cup} {Sour Cream, 1/3 cup} Cream Cheese, 8 oz. Milk, 1 cup MEAT Top Loin Beef Steaks, ½ -1 lb. Smoked Sausage, 1 Chicken Tenders, 1 lb. Bone-In Chicken, 1 lb. {Bacon, cooked and crumbled for topping} Lean Ground Beef, 1 lb. BREAD {Whole Wheat Flour Tortilla, 3-4}+large tortillas FROZEN Cool Whip, 8 oz. ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Butter Garlic Powder Onion Powder Dried Parsley Cooking Oil Spray Foil Oregano Basil Bay Leaves Seasoned Salt Garlic Salt Cayenne Pepper

2 Southwestern Beef Salad Hands On Time: 10 Minutes Cook Time: 10 Minutes ½ -1 lb top loin beef steaks Creole or Cajun seasoning Olive Oil Butter 1 small bag or container baby spinach Grape tomatoes Slivered almonds 1 small red onion, sliced thin 3 oz gorgonzola cheese ½ can garbanzo beans** Ranch dressing* Sprinkle the steaks with the Creole or Cajun seasoning. Let the meat come to room temperature before cooking. Twenty minutes on the counter, before hitting the hot pan will make for better steaks. In a medium-hot skillet, add 1 Tbs. olive oil and a tablespoon of butter. Cook over medium-high heat for 2 minutes, then flip it and cook the other side for 2 more minutes. Turn down the heat to medium and finish cooking for 2-4 more minutes, until it s as done as you like. OR place meat on a hot grill. Cook a minute or two and turn the meat 90 degrees so you get nice grill marks. Flip the steaks and repeat so you have grill marks on the other side. Continue to cook for 2-4 more minutes, until the meat is cooked to your preference. Slice the meat thin. You can toss the salad all together before serving or set it up like a salad bar and let people fix it how they want it. *Homemade Ranch Dressing 1 cup buttermilk 1 cup mayonnaise 1 tsp garlic powder 1 tsp onion powder 1 Tbs. dried parsley Mix in blender for 10 seconds. *Note: This should make plenty of dressing to serve with the wedge salads later in the week. Grocery list reflects only one recipe of the Homemade Ranch Dressing. **Notes: Freeze the remaining beans for future use. Serving Suggestion: Cheese Quesadillas

3 Cheese Quesadillas Time: 10 Minutes 3-4 whole wheat flour tortillas shredded cheese cooking oil spray Heat griddle over medium heat. Spray with cooking oil. Sprinkle cheese on half of a tortilla, fold over. Place on hot griddle and cook until lightly browned. Flip over and cook on the other side until browned.

4 Smoked Sausage and Vegetable Foil Packets Hands On Time: 15 Minutes Cook Time: 25 Minutes 1-2 medium Russet potatoes, sliced thin 1 small sweet onion, cut into chunks 1 small pepper, cut into chunks 1 small zucchini, sliced into thick rounds ½ -1 cup baby carrots ½ cup grape tomatoes 1 Tablespoons olive oil 1 smoked sausage 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 sliced sausages, additional spices and Worcestershire (if using). Place butter on top of sausages. 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.

5 Slow Cooker Chicken Cacciatore Hands On Time: 10 Minutes Slow Cooker Time: 5-8 Hours Pressure Cooker Time: 17 Minutes 1 lb. chicken tenders 1 small onion, sliced 1 green pepper, sliced 15 oz can crushed tomatoes 3 oz tomato paste* ¼ cup red wine (optional) 2 cloves garlic, crushed ½ tsp. oregano ½ tsp. basil 1 bay leaf salt and pepper to taste ½ lb. whole wheat pasta, cooked Place chicken in bottom of slow cooker. Add onions and peppers on top of chicken. Stir together remaining ingredients, except the pasta. Pour sauce over chicken and peppers. Cook on low 7-8 hours or high for 5-6 hours. Serve over cooked pasta. Pressure Cooker Instructions: Place chicken, peppers and onions in the pressure cooker pot. Combine remaining ingredients, except pasta, and pour over chicken. Set cook time for 17 minutes. Do a quick pressure release. *Notes: Extra tomato paste can be frozen for future use. Serving Suggestion: Whole Wheat Pasta, Spinach Salad with Spiced Nuts

6 Spinach Salad with Spiced Nuts Time: 15 Minutes For the Nuts: 1 cup pecans 1 Tbs. butter 1 Tbs. sugar ½ tsp. seasoned salt ¼ tsp. garlic salt Dash of cayenne pepper Melt the butter in a skillet and add the sugar and spices. Stir over medium heat for about 2 minutes. Add the pecans and stir about 4 min. over medium heat. Pour them out onto a cutting board lined with wax paper and sprinkle them with sugar to make them sparkly. For the Dressing: 2 Tbs. no sugar added apple juice 1 Tbs. cider vinegar 1 Tbs. brown sugar 1 Tbs. dijon mustard 6 Tbs. olive oil 1 Tbs. poppy seeds Mix all the ingredients together and pour over the salad just before serving. For the Salad: ½ bag of baby spinach 1 apple, chopped and mixed with a bit of lemon juice to keep them from browning ½ cup chopped celery

7 Thai Chicken Curry Soup Hands On Time: 15 Minutes Slow Cooker Time: 5-8 Hours Pressure Cooker Time: Minutes 1 lb. bone-in chicken 1 small onion, diced 1-2 carrots, diced 1-2 celery stalks, diced 1 Tbs. curry powder 1-32 oz box chicken broth ¼ cup brown rice ½ can coconut milk* cilantro, chopped, optional for topping Sriracha sauce, optional for topping Place chicken on bottom of the slow cooker. Add onion, carrots, celery, curry powder and broth. Cook on high 5-6 hours or low 7-8 hours. Remove chicken from crock and pull meat from bones. Stir rice, coconut milk and chicken meat back into the soup. Cook for more minutes or until rice is cooked. Serve with chopped cilantro and Siracha sauce. Pressure Cooker Instructions: Add all ingredients, except rice and coconut milk, to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. Remove chicken and shred. Return chicken to pot along with rice and coconut milk. Cook on sauté setting for minutes until rice is tender. *Notes: Remaining coconut milk can be frozen for future use. Serving Suggestion: Side Salad

8 Cuban Style Black Beans and Rice Time: 15 Minutes 1 Tbs. Olive Oil 1 small Onion, diced ¼ Red or green pepper, diced* 1 Garlic clove, crushed ½ -15-oz can Black beans, with liquid* ½ -15-oz can Diced tomatoes with juice* ¾ tsp. Creole or Cajun seasoning 2 cups Cooked brown rice Heat a skillet with oil. Cook the onion, garlic and peppers in the oil till the onion is soft. Stir in black beans and tomatoes. Add seasoning. Continue heating while the rice cooks. Serve beans over rice. *Notes: Toss extra peppers into side salads throughout the week. Extra beans can be frozen for future use. Extra diced tomatoes can be frozen for future use. Serving Suggestion: Simple Wedge Salad

9 Simple Wedge Salad Time: 10 Minutes Iceburg Lettuce, ½ head** Diced Tomatoes Crunched Up Pieces of Bacon Ranch or Blue Cheese Dressing* Cut the head of lettuce into 6-8 pieces, place one pieces on a salad plate. Top with diced tomatoes and bacon pieces. Lightly drizzle with dressing of choice. *Homemade Ranch Dressing 1 cup buttermilk 1 cup mayonnaise 1 tsp garlic powder 1 tsp onion powder 1 Tbs. dried parsley Mix in blender for 10 seconds. *Homemade Blue Cheese Dressing 1/3 cup mayonnaise 1/3 cup sour cream 1 T. lemon juice 1/8 t. pepper 1/8 t. salt 1/3 cup blue cheese crumbles Blend all ingredients in a food processor or blender. Add milk or water to thin to desired consistency. Store in an air tight container. **Notes: Ranch dressing recipe from earlier in the week should be enough dressing for this salad as well. Extra iceburg lettuce can be used for side salads.

10 East Meets West Burgers Hands On Time: 15 Minutes Grill Time: 15 Minutes 1 lb. lean ground beef 4-5 Tbs. Hoisin Sauce, plus more to top burgers 1 tsp. rice vinegar 1 tsp. olive oil 1 cup slaw mix large flour tortillas In a bowl, combine the ground beef and Hoisin Sauce, mixing well with your hands. Form into small patties. Grill until done. Mix the oil and vinegar into the cup of slaw mix. To serve, spread Hoisin Sauce in the middle of a flour tortilla. Place a burger on top. Add slaw and fold the tortilla over, placing it with the folds down on the plate. Cut this diagonally. Serving Suggestion: Sweet Potato Fries Sweet Potato Fries Hands On Time: 15 Minutes Bake Time: 30 Minutes ½ -1 sweet potato/person olive oil Kosher salt black pepper Wash the sweet potatoes and cut them into sticks. Put them in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place them on a greased baking sheet and bake at 400 degrees for about 30 minutes, or until the potatoes are tender.

11 Peanut Butter Fluff Pie Hands On Time: 15 Minutes Refrigerator or Freezer Time: 3+ Hours 8 oz cream cheese, softened 2 cups powdered sugar ⅔ cup peanut butter 1 cup milk 8 oz. Cool Whip, thawed 1 chocolate graham cracker crust Beat cream cheese and powdered sugar together with an electric mixer. Add peanut butter and mix till smooth. Add milk and mix till well combined. Fold in Cool Whip. Pour into crust. Refrigerate or freeze for several hours before serving.