THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 6 DAY 5 STANDARD PLAN Slow Cooker Chicken Enchilada Chili (Cafe Zupas Copycat)

Transcription

1 STANDARD PLAN THIS WEEK'S MENU: DAY 1 5-Ingredient Ravioli Lasagna Winter Cranberry Apple Salad DAY 2 Slow Cooker Chicken Enchilada Chili (Cafe Zupas Copycat) Corn Flake Wreaths DAY 3 Hashbrown and Egg Breakfast Casserole DAY 4 DAY 5 DAY 6 DAY 7 Standard Plan Tuscan Super Easy Country- LEFTOVERS Slow Cooker Beef and Garlic Chicken Style Ribs Sweet Potato Stew Restaurant Style Onion Mini Apple Spice Cakes Rings Recipe

2 DAY 1 5-INGREDIENT RAVIOLI LASAGNA M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes 1 (24 ounce) jar pasta sauce 1 (25 ounce) package frozen ravioli 1 1/2 cups shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 Tablespoon chopped fresh basil (for topping) 1. Heat the oven to 375 degrees. 2. Spray a 9 x 9 baking pan with cooking spray. 3. Pour 1/3 of the pasta sauce in the bottom of the pan. 4. Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese. 5. Repeat layers, then top with shredded Parmesan cheese. 6. Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted. 7. Sprinkle with chopped fresh basil and serve warm.

3 WINTER CRANBERRY APPLE SALAD S I D E D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 6 cups romaine lettuce salad 1/2 cup sweetened pecans 1/2 cup Craisins 1 gala apple (chopped) 1 green apple (chopped) 1/4 cup red onion (chopped) 1/3 cup feta cheese crumbles Salad Dressing 2 teaspoons poppy seeds 4 Tablespoons apple cider vinegar 2 Tablespoons honey 1 teaspoon Dijon mustard 1/2 teaspoon salt 2/3 cup olive oil 1. In a large bowl, combine the romaine salad leaves, pecans, Craisins, apples, red onion, and feta cheese. 2. I like to leave mine on top for presentation, but you can mix it all together. 3. In a smaller bowl, mix the poppy seed, apple cider vinegar, honey, Dijon mustard, salt, and slowly add in the olive oil, stirring constantly. 4. Pour the dressing over the salad. 5. Serve immediately.

4 DAY 2 SLOW COOKER CHICKEN ENCHILADA CHILI (CAFE ZUPAS COPYCAT) M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 6 Hours 15 Minutes 3 boneless skinless chicken breasts 2 (10 ounce) cans red enchilada sauce 1 (10 ounce) can green enchilada sauce 1 (10.75 ounce) can cream of chicken soup 1 (10 ounce) can Rotel tomatoes with green chilis (I used original) 1 (15 ounce) can black beans (rinsed and drained) 1 (15 ounce) can sweet corn (drained) 1 green bell pepper (diced) 1 red bell pepper (diced) 1/2 cup diced onion 2 Tablespoons chili powder 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 cup shredded sharp cheddar cheese 1/2 cup sour cream 1 1/2 cups milk 1/2 cup sour cream- optional topping 1 cup shredded cheddar cheese- optional topping 1 cup tortilla strips- optional topping 1. Spray a large slow cooker with non-stick cooking spray. 2. Add the first 15 ingredients to the slow cooker (from the chicken through the salt) and let cook on low for 6-8 hours or until chicken is fully cooked. 3. Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer). 4. Shred the chicken with two forks and return to slow cooker. 5. Let soup cook on low for minutes or until cheese is melted and soup has reached desired thickness. 6. Serve topped with sour cream, shredded cheese, and tortilla strips if desired.

5 CORN FLAKE WREATHS D E S S E R T Serves: 15 Prep Time: 10 Minutes Cook Time: 10 Minutes 5 1/2 cups corn flakes cereal (slightly crushed) 1/2 cup butter 5 heaping cups miniature marshmallows 1/2 teaspoon green food coloring 1/2 cup mini M & M's 1. Place corn flakes into a large bowl. 2. Melt butter in a large saucepan over low heat. Once melted, add the marshmallows and stir continuously until completely melted. 3. Stir in food coloring. 4. Pour melted marshmallows into the large bowl with the corn flakes. Stir until well coated. 5. Lay out a piece of parchment paper on your kitchen counter. 6. Dollop spoonfuls of the corn flake mixture onto the parchment paper. 7. Grease clean hands with butter or cooking spray and use your fingers to shape each spoonful into an individual wreath. 8. Top each wreath with red candies.

6 DAY 3 HASHBROWN AND EGG BREAKFAST CASSEROLE M A I N D I S H Serves: 12 Prep Time: 15 Minutes Cook Time: 45 Minutes 12 eggs 1 cup milk 1 pound ground sausage (cooked) 1/2 red bell pepper (chopped) 1/2 green bell pepper (chopped) 1 cup broccoli (chopped) 1/2 onion (diced fine) 1 tomato (diced) 16 ounces frozen shredded hash browns 1 cup shredded cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper 1. In a bowl, beat eggs and milk. 2. Stir in all other ingredients. 3. Put in greased 9 x 13 inch pan and bake at 350 for min or until well set.

7 DAY 4 STANDARD PLAN TUSCAN GARLIC CHICKEN M A I N D I S H Serves: 6 Prep Time: 25 Minutes Cook Time: 25 Minutes 1 1/2 cups flour 2 1/4 Tablespoons garlic salt 1 1/2 teaspoons pepper 1 1/2 teaspoons basil 3/4 teaspoons oregano 3/4 teaspoons Italian Seasoning 6 boneless skinless chicken breasts 11 Tablespoons olive oil (divided) 24 ounces Fettuccine noodles 1 1/2 Tablespoons minced garlic 1 1/2 red bell peppers (diced) 3 3/4 Tablespoons cornstarch (divided) 3/4 cup chicken broth 3/4 cup heavy cream 9 ounces spinach leaves 1 1/2 cups milk 1 1/2 cups grated Parmesan cheese 1. Preheat oven to 350. Combine the flour, garlic salt, pepper, basil, oregano, and Italian Seasoning. 2. Dip each chicken breast in the flour mixture and coat well. 3. In a large skillet, heat 8 Tablespoons oil until hot. Place the breaded chicken in the oil until each side is golden. Don't cook all the way through, it will finish cooking in the oven. 4. Line a cookie sheet with aluminum foil and spray with non stick cooking spray. 5. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use. 6. While the chicken is baking, prepare the noodles as directed on package. 7. Wipe the skillet with some paper towels and add the remaining 3 tablespoons of olive oil. 8. Cook the garlic and diced red pepper for about 3 minutes. Stir in 1 1/2 tablespoons of corn starch and stir constantly for one minute. 9. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes. 10. In a separate small bowl, whisk together the heavy cream and the rest of the cornstarch. Add the spinach, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to soften and go a dark green color. Stir in the cheese. 11. Top the noodles with the breaded chicken and spoon the sauce on top.

8 DAY 5 SUPER EASY COUNTRY-STYLE RIBS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 6 Hours 1 1/2 cups ketchup 1/2 cup brown sugar 1/2 cup white vinegar 1 1/2 Tablespoons Old Bay Seasoning 1/2 teaspoon liquid smoke 2 1/2 pounds boneless country style pork ribs 1. In a medium sized mixing bowl, stir together the ketchup, brown sugar, vinegar, Old Bay seasoning, and the liquid smoke. 2. Place the ribs in the bottom of your slow cooker. 3. Pour sauce over the ribs. 4. Cook on low for six hours until ribs are tender.

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

10 DAY 7 SLOW COOKER BEEF AND SWEET POTATO STEW M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 6 Hours 1 1/2 pounds stew meat (cut into one-inch pieces) 1/4 cup flour 1/2 onion (diced) 1/2 Tablespoon minced garlic 2 sweet potatoes (peeled and cubed) 5 baby golden potatoes (cubed) 3 carrots (sliced) 1 red bell pepper (diced) 1 (14 ounce) can beef broth 1 (14.5 ounce) can diced tomatoes 1 teaspoon crushed beef bouillon 1/2 teaspoon salt 1/4 teaspoon pepper 3 stalks celery (sliced) 1/2 teaspoon paprika 1 teaspoon parsley 1. Place the meat and flour in the slow cooker. Toss the meat to coat completely. Then add in the remaining ingredients. 2. Cover and cook on high 4-6 hours. 3. Garnish with parsley before serving.

11 MINI APPLE SPICE CAKES D E S S E R T Serves: 12 Prep Time: 20 Minutes Cook Time: 40 Minutes 1 1/4 cups vegetable oil 2 cups sugar 3 eggs 3 cups flour 2 teaspoons cinnamon 1 teaspoon cloves 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 3 1/4 cups chopped apples, peeled and cored (I used honeycrisp apples) 1 teaspoon vanilla Glaze: 1/2 cup butter 1/3 cup brown sugar 3/4 cup sugar 2 teaspoons vanilla 4 Tablespoons heavy cream 2 Tablespoons powdered sugar (topping) 1. Preheat oven to 300 degrees. 2. Generously grease and flour 12 mini bundt pan cups or large muffin cups. 3. Combine oil and sugar in a large bowl and beat with a wire whisk until well blended. 4. Add eggs one at a time, beating after each egg. 5. In another bowl sift together flour, cinnamon, cloves, nutmeg, baking soda and salt. 6. Add flour mixture to the egg mixture and blend well. 7. Then add in the chopped apples and vanilla and stir until blended in. 8. Pour batter into the well greased and floured pans. Bake for 40 minutes. They should be very golden brown and toothpick comes out clean. 9. Remove from oven and let cool in the pans for about 10 minutes before removing onto a wire rack to cool. 10. During the last 10 minutes of baking time make the glaze. Melt the butter in a saucepan and then stir in sugars. 11. Add vanilla and cream stirring well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat. Pour glaze over warm cakes. Sprinkle with powdered sugar.

12 SHOPPING LIST MISC. 4 Tablespoons Apple Cider Vinegar 1/2 Cup Craisins 1 Teaspoon Crushed Beef Bouillon 1 Teaspoon Dijon Mustard 2 Tablespoons Honey 1/2 Cup Mini M & Ms 1 1/2 Cup Olive Oil 1/2 Cup White Vinegar PRODUCE 5 Baby Golden Potatoes 1 Cup Broccoli 3 Carrots 3 1/4 Cups Chopped Apples, Peeled And Cored 1/2 Cup Diced Onion 1 Gala Apple 1 Green Apple 1 1/2 Green Bell Pepper 1 (cut Into 1/4" Slices) Large Vidalia Onion 1 Onion 1/4 Cup Red Onion 6 Cups Romaine Lettuce Salad 9 Ounces Spinach Leaves 3 Stalks Celery 2 Sweet Potatoes 1 Tomato 4 Red Bell Peppers BAKING GOODS 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Cup Brown Sugar 3 3/4 Tablespoons Cornstarch 6 1/4 Cups Flour 1/2 Teaspoon Green Food Coloring 5 Cups Heaping Miniature Marshmallows 2 Tablespoons Powdered Sugar 2 3/4 Cups Sugar 1/2 Cup Sweetened Pecans 1 Tablespoon Vanilla Vegetable Oil SPICES 1 1/2 Teaspoons Basil 2 Tablespoons Chili Powder 1 Tablespoon Chopped Fresh Basil 2 Teaspoons Cinnamon 1 Teaspoon Cloves 1 Teaspoon Cumin 1/2 Teaspoon Garlic Powder 2 1/4 Tablespoons Garlic Salt 3/4 Teaspoon Italian Seasoning 2 Tablespoons Minced Garlic 1/2 Teaspoon Nutmeg 1 1/2 Tablespoons Old Bay Seasoning 3/4 Teaspoon Oregano 1 Teaspoon Paprika 1 Teaspoon Parsley 1 Tablespoon Pepper 2 Teaspoons Poppy Seeds 2 Tablespoons Salt Seasoned Salt, To Taste

13 CANS/SAUCES 1 (14 Ounce) Can Beef Broth 1 (15 Ounce) Can Black Beans 3/4 Cup Chicken Broth CANS/SAUCES 1 (10.75 Ounce) Can Cream Of Chicken Soup 1 (14.5 Ounce) Can Diced Tomatoes 1 (10 Ounce) Can Green Enchilada Sauce 1 1/2 Cups Ketchup 1/2 Teaspoon Liquid Smoke 1 (24 Ounce) Jar Pasta Sauce 2 (10 Ounce) Cans Red Enchilada Sauce 1 (10 Ounce) Can Rotel Tomatoes With Green Chilis 1 (15 Ounce) Can Sweet Corn MEAT 2 1/2 Pounds Boneless Country Style Pork Ribs MEAT 9 Boneless Skinless Chicken Breasts 1 Pound Ground Sausage 1 1/2 Pounds Stew Meat DAIRY/FROZEN 1 Cup Butter 17 Eggs 1/3 Cup Feta Cheese Crumbles 1 (25 Ounce) Package Frozen Ravioli 16 Ounces Frozen Shredded Hash Browns 1 1/2 Cups Grated Parmesan Cheese 1 Cup Heavy Cream 5 Cups Milk 1 Cup Shredded Cheddar Cheese 1 Cup Shredded Cheddar Cheese- Optional Topping 1 1/2 Cups Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 1 Cup Shredded Sharp Cheddar Cheese 1/2 Cup Sour Cream 1/2 Cup Sour Cream- Optional Topping DRY GOODS 5 1/2 Cups Corn Flakes Cereal 1 Cup Dry Bread Crumbs 24 Ounces Fettuccine Noodles 1 Cup Tortilla Strips- Optional Topping