Traditional Large Plan December 17 Week 51 eatathomecooks.com

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1 Chipotle Chile Chicken Nachos with Cilantro Lime Broccoli Slaw 15 Minute Meal Meatballs and Spanish Rice, Roasted Broccoli and Red Peppers Boneless Pork Chops and Veggies Sheet Pan Dinner Tilapia with Veggies Baked in Foil Packets, Parmesan Fettucine Chicken Minestrone, Breadsticks Slow Cooker Pulled Pork over Cornbread, Roasted Okra Slow Cooker Gingerbread Bars with Orange Cream Cheese Frosting PRODUCE Onion ½ Red bell pepper ½ {+2} Garlic cloves 2 {+2} +2 {Broccoli slaw -1 bag} {Red onion ¼ cup} {Cilantro 1 large handful} {Lime juice 3 Tbsp.} {Broccoli 2-3 bunches} Potatoes 3-4 cups chopped Green Beans 3-4 cups Tomatoes 3-4 Green onions 3-4 Basil small handful Lemon juice 1 Tbsp. Carrots 2-3 Zucchini 1 Kale 2 cups {Okra pods 36} Orange zest 2 tsp. Orange juice 1-2 Tbsp. CANNED/DRY Diced tomatoes 1 can +1 can Black beans 1 can Chopped green chilies 1 can Tortilla chips 1 bag Olive Oil 1 Tbsp. {+¼ cup} {+2 Tbsp.} Almond flour 2/3 cup Stewed tomatoes 2 15 oz. cans Beef broth 1 can Brown rice 1 ½ cups +1/3 cup Smokehouse maple seasoning or other seasoning blend {Fettucine 1 lb.} Chicken broth 64 oz. Dark, red kidney beans 1 can Brown sugar 2 Tbsp. +1 cup Ketchup or BBQ sauce 2 cups Taco sauce 8 oz. {Cornmeal 1 ½ cups} {Flour ¾ cup} +3 cups Molasses ½ cup Honey ½ cup Powdered sugar 3 ½ cups FROZEN {Breadsticks 1 package/box} DAIRY Shredded cheddar cheese 2 cups Sour cream ½ cup Eggs 2 {+1} +1 {Butter 3-4 Tbsp.} +2/3 cup +1 stick {Grated parmesan 1-2 cups} +enough for topping {Milk about 1 cup} Buttermilk 1 cup Cream cheese 8 oz. MEAT Chicken 2-3 cups chopped Ground Beef 2 lbs. Boneless thin cut pork chops 2 lbs. Tilapia filets 6-8 Bone in-chicken breasts 2 Pork shoulder or beef or pork roast 4 lbs. BREAD {Dinner Rolls 1 package} ITEMS TO HAVE IN PANTRY/FRIDGE Sugar Chipotle Chile pepper {Hot sauce} Cumin Garlic powder Oregano Basil Cornstarch Ms. Dash seasoning Aluminum foil heavy duty Worcestershire sauce Vinegar Liquid Smoke Dry mustard {Baking powder} Baking soda Cinnamon Ginger Allspice Vanilla Salt Pepper

2 Chipotle Chile Chicken Nachos Yield: 6-8 Servings Time: 15 Minutes 1 Tbs. olive oil ½ onion, diced ½ red bell pepper, diced 2 garlic cloves, crushed 1 can diced tomatoes, lightly drained 1 can black beans, rinsed and drained 1 can chopped green chilis ½ tsp. sugar 1 tsp. Chipotle Chile Pepper 1 tsp. cumin 2-3 cups cooked chicken, chopped 1 bag tortilla chips 2 cups shredded cheddar ½ cup sour cream ⅛ tsp. Chipotle Chile Pepper In a saucepan, heat the oil and cook onion, red bell pepper and garlic for 2-3 minutes. Add tomatoes, black beans, green chili, sugar, chipotle chile powder, cumin and chicken. Bring to a boil over medium high heat. Place tortilla chips on baking sheet or stone. Using a slotted spoon, top tortilla chips with chicken chili fixings. Spread cheddar over the top of everything. Broil until cheese is melted and chips are beginning to brown. Watch it close so you don't burn it! Stir sour cream and chipotle chile pepper together. Dollop on top of finished nachos. Note: Remaining onion and bell pepper can be tossed in salads throughout the week.

3 Cilantro Lime Broccoli Slaw 1 bag of broccoli slaw ¼ cup thinly sliced red onion 1 large handful chopped cilantro 3 Tbs. fresh lime juice ½ tsp. cumin 2 cloves garlic, minced a few dashes of hot sauce ¼ cup olive oil Mix a bag of broccoli slaw with some thinly sliced red onion and chopped cilantro in a bowl. Blend lime juice, ground cumin, garlic, hot sauce and olive oil. Pour on top of broccoli slaw mix and stir. Serving Suggestion: Cilantro Lime Broccoli Slaw

4 Meatballs and Spanish Rice Yield: 6-8 Servings Time: 10 Minutes Hands On, 45 Minutes 1 Hour Cook Time 2 lbs. ground beef 2 eggs 1 large onion, shredded ⅔ cup almond flour 2-15 oz. cans stewed tomatoes 1 can beef broth 1 tsp. garlic powder 1 tsp. oregano 1 tsp. basil 1 Tbsp. cornstarch 1½ cups brown rice In a medium bowl, mix together the ground beef, eggs, shredded onion and almond flour. Roll beef mixture into 1-1½ inch balls. Place the tomatoes, broth, seasonings and cornstarch in a saucepan. Simmer for 5 minutes. Spread rice in the bottom of a greased 9 13 casserole dish. Spoon the sauce over the rice and top with meatballs. Bake uncovered at 375 degrees for 45 minutes to 1 hour, until the rice is cooked. Roasted Broccoli and Red Peppers 2-3 bunches fresh broccoli, cut into florets 2 red bell peppers, cut into strips olive oil Kosher salt black pepper This is more method than recipe. Use the amounts you need for your family. Toss the broccoli and red peppers with a drizzle of olive oil. You want the veggies to be lightly coated with oil. It doesn t take very much oil. Sprinkle with seasonings and toss again. Place on a rimmed cookie sheet and put it in the oven at 350 degrees for about minutes. Serving Suggestion: Roasted Broccoli and Red Peppers

5 Boneless Pork Chops and Veggies Sheet Pan Dinner Yield: 6-8 Servings Time: 10 Minutes Hands On, Minutes Cook Time Olive oil 3-4 cups small potatoes or chopped potatoes 3-4 cups green beans, trimmed and cleaned kosher salt black pepper 2 lbs. boneless thin cut pork chops Smokehouse Maple seasoning or other seasoning blend Brush one large or two small rimmed baking sheets with olive oil. Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan. Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning. Place pan in a 425-degree oven for minutes until meat is cooked through and potatoes are tender. Serving Suggestion: Dinner Rolls

6 Tilapia with Veggies Baked in Foil Packets Yield: 6-8 Servings Time: 10 Minutes Hands On, 20 Minutes Cook Time Tilapia fillets (1 per person) Mrs. Dash seasoning 3-4 Tomatoes, sliced 3-4 Green onions, sliced Basil, small handful, chopped 1 Tbs. Lemon juice 1 Tbs. Olive oil Foil squares to wrap the fish and veggies (heavy duty foil works best) Rub a bit of olive oil on the foil so the fish won t stick. Place a tilapia fillet in the middle of the foil. Shake some Mrs. Dash seasoning on the fish. Layer tomatoes, green onions and basil on top. Shake a bit of lemon juice over it all. Wrap the foil around the fish loosely to make a packet. Bake at 450 degrees for 20 minutes. Parmesan Fettucine 1 lb. fettucine 3-4 Tbs. butter, sliced into pats 1-2 cups Parmesan, grated or shredded fresh ground black pepper, to taste Boil the fettucine according to the package directions. Drain and add the butter, Parmesan and pepper. Serving Suggestion: Parmesan Fettucine

7 Chicken Minestrone Yield: 8-10 Servings Time: 10 Minutes Hands On Slow Cooker: 5-8 Hours Cook Time Pressure Cooker: 40 Minutes Cook Time 2 bone-in chicken breasts 1 onion, diced 2 garlic cloves, crushed 1 can diced tomatoes 2-32 oz. box chicken broth 1 can dark, red kidney beans 2-3 carrots, sliced 1 zucchini, chopped ⅓ cup rice 2 cups kale, chopped Salt and pepper to taste Parmesan cheese for topping, optional Place chicken breasts in the slow cooker. Add onion, garlic, tomatoes, chicken broth, beans and carrots to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. 30 minutes before serving, remove chicken breasts from the pot and add zucchini, rice and kale to the pot. Use a fork to pull chicken off of bones. Chop or shred the meat and return to the slow cooker. Return meat to the soup. Season with salt and pepper. Top each bowl with Parmesan, if desired. Chicken Minestrone Pressure Cooker Add all ingredients except zucchini, rice, and kale to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. Remove chicken breasts from the pot and add zucchini, rice, and kale to the pot. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the pot. Set cook time for 10 minutes. Do a quick pressure release. Season with salt and pepper. Top each bowl with Parmesan, if desired. Serving Suggestion: Breadsticks

8 Pulled Pork over Cornbread Yield: Servings Time: 10 Minutes Hands On, Hours Cook Time 4 lbs. pork shoulder or beef or pork roast 2 tsp. salt 1 onion, chopped fine 2 cups ketchup or BBQ sauce 8 oz. taco sauce (not salsa) 2 Tbs. brown sugar 2 Tbs. vinegar 2 Tbs. worcestershire sauce 1 tsp. liquid smoke 1 tsp. oregano 1 tsp. black pepper 1 Tbs. dry mustard 1 tsp. garlic powder The night before, put the meat and salt in the crockpot. Cook on low 8-10 hours. The next morning, drain and shred the meat. It will be very tender. Put the shredded meat back in the crockpot and mix in all the other ingredients. Cook another 2-6 hours on low, watching so it doesn t burn. Freezer Option: Freeze in 4 cup quantities, which is approximately 6 servings. Cornbread 1½ cups cornmeal ¾ cups unbleached all-purpose flour heaping Tbs. baking powder salt 1 egg enough milk to make a batter (about 1 cup) Heat the oven to 425 degrees. Put the skillet in the oven to heat (mine is 10¼ inches). Stir together the dry ingredients. Add the egg and milk and stir till well blended. Pull the hot skillet from the oven and add oil or spray with cooking spray. Pour in the batter and bake for minutes.

9 Roasted Okra 36 fresh okra pods 2 Tbs. olive oil salt to taste pepper to taste Preheat oven to 425 degrees. Arrange okra slices in a single layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for minutes. Serving Suggestion: Roasted Okra

10 Gingerbread Bars with Orange Cream Cheese Frosting Yield: 10x15 pan Time: 30 Minutes Hands On, Minutes Bake Time For the cake: 3 cups unbleached all-purpose flour ½ tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1½ tsp. ginger 1 tsp. allspice ⅔ cup butter 1 cup dark brown sugar 1 egg ½ cup molasses ½ cup honey 1 cup buttermilk (or milk soured with ½ Tbs. vinegar) Mix the dry ingredients together in a bowl. In a mixer bowl, cream the butter and sugar. Add the eggs, molasses and honey. Alternately add the flour mixture and milk until well combined. Pour into a greased 10" x 15" pan. Bake at 350 degrees for minutes. For the Frosting: 1 stick butter, softened 8 oz cream cheese, softened 2 tsp. vanilla 2 tsp. orange zest 3½ cups powdered sugar 1-2 Tbs. orange juice In a mixer bowl, beat the cream cheese and butter together. Add vanilla and orange zest and mix well. Alternate powdered sugar with orange juice, beating until frosting is spreadable consistency. Smooth on top of cooled cake.