SMALLER FAMILY DAY 2 DAY 6. Smaller Family- Macadamia Nut. Mediterranean Chicken Pancakes

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1 SMALLER FAMILY DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Avocado BLT s Smaller Family- Baked Parmesan Tomatoes Smaller Family- Easy Slow Cooker Pork Chops Smaller Family- Pineapple Chicken Tenders Smaller Family- Spaghetti Squash Chow Mein DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Smaller Family- Fresh LEFTOVERS Smaller Family- Macadamia Nut Pesto Pizza Mediterranean Chicken Pancakes Pita Tacos Smaller Family- Disney s Apple Caramel Pie Smaller Family- Chili s Hot Fudge Molten Lava Cake Recipe

2 DAY 1 SMALLER FAMILY- AVOCADO BLT S M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes 1/2 pound turkey bacon 4 tomatoes (thinly sliced) Salt and pepper 4 whole wheat rolls 2 Tablespoons of extra olive oil 2 avocados (thinly sliced) 4 romaine lettuce leaves 1. Cook the bacon in a large skillet over medium heat until crisp - 8 to 10 minutes. 2. Heat a grill pan over high heat. brush the cut sides of each roll with the olive oil and grill, cut-side down, until toasted, about 2 minutes. 3. Put your tomatoes on the bottom of the roll then add your salt and pepper. 4. Layer the avocado slices, bacon, and lettuce on the tomatoes and top with other half of roll.

3 SMALLER FAMILY- BAKED PARMESAN TOMATOES S I D E D I S H Serves: 4 Prep Time: 5 Minutes Cook Time: 10 Minutes 2 tomatoes 1/2 cup Parmesan cheese 1 teaspoon fresh oregano 1 Tablespoon olive oil salt and pepper (to taste) 1. Preheat oven to 425 degrees F. 2. Wash tomatoes and slice in half horizontally. 3. If that is too thick for your liking, you can cut out some of the tomato from the center to make the ends thinner. 4. Place tomatoes open ends up on a baking sheet. 5. Sprinkle cheese and oregano over the tomatoes. 6. Drizzle with olive oil and top with salt and pepper. 7. Bake for 10 minutes. 8. Best if served immediately.

4 DAY 2 SMALLER FAMILY- EASY SLOW COOKER PORK CHOPS M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 4 Hours 4 thick-cut pork chops (boneless) 1 (10.75 ounce) can cream of chicken soup 1 (1 ounce) package dry ranch dressing mix 4 cloves garlic (minced) 1/2 cup chicken broth pepper (to taste) 1. Combine soup, dressing mix, garlic, and broth. 2. Sprinkle chops with pepper (do not salt). 3. Place chops in slow cooker and pour soup mixture over top. 4. Cover and cook on high for 3-4 hours or low for 6 hours. 5. Serve over rice or hot potatoes.

5 DAY 3 SMALLER FAMILY- PINEAPPLE CHICKEN TENDERS M A I N D I S H Serves: 4-6 Prep Time: 1 Hour 10 Minutes Cook Time: 30 Minutes 2 pounds chicken tenders 1 (23.5 ounce) jar pineapple chunks (drained) 1/3 cup barbecue sauce 2 Tablespoons soy sauce 1 Tablespoon honey 2 Tablespoons sesame seeds (optional) 1. Arrange chicken tenders in a lightly sprayed 9 x 13 inch baking dish. 2. In a blender or food processor combine the pineapple chunks, barbecue sauce, soy sauce, and honey. 3. Blend until smooth. 4. Pour 3/4 of the blended mixture over the chicken tenders arranged in the baking dish. 5. Cover and marinate in the fridge for an hour. 6. Remove from fridge and bake at 350 degrees for minutes, or until no longer pink in middle. 7. Sprinkle sesame seeds on top of chicken if desired. 8. Serve with the remaining sauce for dipping.

6 SMALLER FAMILY- SPAGHETTI SQUASH CHOW MEIN S I D E D I S H Serves: 4 Prep Time: 30 Minutes Cook Time: 1 Hour 10 Minutes 1 small spaghetti squash 2 Tablespoons coconut oil 1 1/2 teaspoons minced garlic 1/4 yellow onion (diced) 2 stalks celery 1 cup shredded cabbage coleslaw 1 Tablespoon sugar 1/4 teaspoon pepper 1/8 teaspoon salt 2 Tablespoons low sodium soy sauce 1. Heat oven to 375 degrees. 2. In a 9 x 13 inch pan, place about 1/2 inch of water, and place spaghetti squash in the pan. 3. Cover with aluminum foil and place in oven. 4. Cook for about 1 hour or until the squash shell is soft. 5. After it is cooked, scoop out the seeds. With a fork, shred out the spaghetti squash. 6. In a large skillet on medium high heat, place coconut oil, garlic, onion, celery and coleslaw in pan. 7. Saute until the onions go soft and almost clear. 8. Add the shredded spaghetti squash, sugar, pepper, salt, and soy sauce and mix until all the ingredients are fully incorporated. 9. Saute for about 3 more minutes and remove from heat. 10. Serve warm.

7 DAY 4 SMALLER FAMILY- MACADAMIA NUT PANCAKES M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes 1 cup all-purpose flour 2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 Tablespoons butter (melted) 1 large egg 1/4 cup macadamia nuts Syrup: 1/2 (13.5 ounce) can coconut milk 1/2 Tablespoon cornstarch 1/4 cup white sugar pinch of salt 1 Tablespoon light corn syrup 1/4 cup shredded coconut 1/4 teaspoon vanilla 1/8 teaspoon coconut flavoring Pancakes: 1. In a large bowl, whisk together flour, sugar, baking powder and salt. 2. In a separate bowl, whisk together milk, butter, and egg. 3. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts. 4. Heat a griddle or large skillet on medium heat (approx. 350 degrees F). 5. Spray griddle or skillet with nonstick cooking spray. 6. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle. 7. Cook pancakes for a few minutes on each side, or until golden brown. Coconut syrup: 8. In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth. 9. Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. 10. Stir continuously until the mixture starts to thicken (almost boiling). 11. Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.

8 DAY 5 SMALLER FAMILY- FRESH PESTO PIZZA M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 7 Minutes 4 (8 inch) flat pita breads 3/4 cup prepared pesto 1 1/2 cups shredded mozzarella cheese 1 pint cherry tomatoes (halved) 4 slices deli turkey (cut into small pieces) 12 basil leaves 1. Preheat oven to 350 degrees F. 2. Place pita bread on large baking sheets. Spread pesto sauce on top of each pita. 3. Top each pita bread with cheese, tomatoes, and deli turkey. Add a few basil leaves on top. 4. Place in the oven and cook for 5-7 minutes or until cheese melts and basil leaves are wilted. 5. Serve immediately.

9 SMALLER FAMILY- DISNEY S APPLE CARAMEL PIE D E S S E R T Serves: 1 pie Prep Time: 20 Minutes Cook Time: 1 Hour Crust: 1 (16.5 ounce) package refrigerated sugar cookie dough 1/2 cup flour Filling: 2 1/2 pounds apples (peeled, cored and sliced thin) 1/2 cup sugar 1/8 cup flour 1 1/2 teaspoons Apple Pie Spice 1 1/4 cups caramel topping Topping: 1 cup flour 1/2 cup brown sugar (packed) 1/2 cup sugar 1 teaspoon vanilla 1 1/2 teaspoons apple pie spice 1/2 cup butter 1. Heat oven to 350 degrees F. Lightly spray a 10 inch springform pan or a pan similar to that size with an edge. 2. Mix the cookie dough and flour in a bowl until combined well. 3. Press into the bottom of the pan and go up the side of the pan about 3/4 inch. Make sure it's completely covered with no holes. 4. In a mixing bowl toss the apples with sugar, flour, and apple pie spice and then turn into the prepared crust and carefully spread out evenly. 5. Drizzle 3/4 cup caramel topping over the apple mixture. Cover with aluminum foil and cook for about 45 minutes. 6. While the pie is baking, combine flour, brown sugar, sugar, vanilla and apple pie spice. Then cut in the butter mixture and mix until if forms a wet crumb mixture. 7. Remove pie from oven and take off the foil. Sprinkle crumb mixture over the warm pie. Put back in the oven and do not cover. Continue baking for another 15 to 20 minutes or until the topping is lightly browned. 8. Allow the pie to cool and then remove springform pan sides. When ready to serve slice the pie and then drizzle with additional caramel topping.

10 DAY 7 SMALLER FAMILY- MEDITERRANEAN CHICKEN PITA TACOS M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 2 cups grilled chicken (cooked and diced) 1 roma tomato (diced) 1/2 cucumber (diced) 1/2 red onion (diced) 1/2 cup red wine vinaigrette 1/2 cup feta cheese (crumbled) chopped cilantro (for topping) 4 whole-wheat pitas Lime Crema: 1/2 cup plain greek yogurt zest of one lime juice of one lime 1/4 teaspoon salt 1. In a small bowl, mix together chicken, tomato, cucumber, and red onion. Toss with red wine vinaigrette and set aside. 2. In a separate small bowl, mix together all ingredients for the lime crema. 3. On each pita, place an equal portion of the chicken mixture, then top with feta cheese, cilantro, and drizzle with crema. 4. Serve and enjoy.

11 SMALLER FAMILY- CHILI S HOT FUDGE MOLTEN LAVA CAKE RECIPE D E S S E R T Serves: 12 Prep Time: 10 Minutes Cook Time: 16 Minutes 1 (15.25 ounce) chocolate cake mix 1/4 cup vegetable oil 1 (11.5 ounce) bag chocolate chips 1 (3.9 ounce) box instant chocolate pudding 1 1/4 cup water hot fudge (for topping) vanilla ice cream (for topping) whipped cream (for topping) maraschino cherries (for topping) 1. Spray a Mini-Fluted Mold Pan or muffin tin really well with non-stick cooking spray. 2. Mix together cake mix, oil, pudding, and water. 3. Add chocolate chips and gently stir with a spoon so that the chocolate chips don't get crushed. 4. Divide the batter into the 12 molds or 24 muffin tin molds. 5. Bake at 350 degrees F for minutes (don't over bake! You want these to be moist!). How to serve: 6. Top cake with generous spoonful of hot fudge. 7. Place scoop of vanilla ice cream on top. 8. Drizzle more hot fudge on top of ice cream. 9. Top with whipped cream and a cherry.

12 SHOPPING LIST BAKING GOODS 1 Cup All-purpose Flour 2 Teaspoons Baking Powder 1/2 Cup Brown Sugar 1 (15.25 Ounce) Chocolate Cake Mix 1 (11.5 Ounce) Bag Chocolate Chips 1/4 Teaspoon Coconut Flavoring 1/2 (13.5 Ounce) Can Coconut Milk 1/2 Tablespoon Cornstarch 1 2/3 Cup Flour 1 (3.9 Ounce) Box Instant Chocolate Pudding 1 Tablespoon Light Corn Syrup 1/4 Cup Shredded Coconut 2 Teaspoons Vanilla 1 1/2 Cup Sugar SPICES 1 Tablespoon Apple Pie Spice 1 (1 Ounce) Package Dry Ranch Dressing Mix, 1/4 Teaspoon Pepper 1 1/4 Pinch Salt 2 Tablespoons Sesame Seeds PRODUCE 2 1/2 Pounds Apples 2 Avocados 12 Basil Leaves 1 Pint Cherry Tomatoes Chopped Cilantro 4 Cloves Garlic 1/2 Cucumber 1 Teaspoon Fresh Oregano Juice Of One Lime 1 1/2 Teaspoons Minced Garlic 1/2 Red Onion 4 Romaine Lettuce Leaves 1 Cup Shredded Cabbage Coleslaw 1 Small Spaghetti Squash 2 Stalks Celery 1/4 Yellow Onion Zest Of One Lime 7 Roma Tomatoes CANS/SAUCES 1/3 Cup Barbecue Sauce 1/2 Cup Chicken Broth 1 (10.75 Ounce) Can Cream Of Chicken Soup 1 (23.5 Ounce) Jar Pineapple Chunks 3/4 Cup Prepared Pesto 1/2 Cup Red Wine Vinaigrette 4 Tablespoons Low Sodium Soy Sauce

13 DAIRY/FROZEN 2/3 Cup Butter 1/2 Cup Feta Cheese 1 Large Egg 1 Cup Milk 1/2 Cup Parmesan Cheese 1/2 Cup Plain Greek Yogurt DAIRY/FROZEN 1 1/2 Cups Shredded Mozzarella Cheese Vanilla Ice Cream Whipped Cream MISCELLANEOUS 1 1/4 Cups Caramel Topping 2 Tablespoons Coconut Oil 1 Tablespoon Honey Hot Fudge 1/4 Cup Macadamia Nuts Maraschino Cherries MISCELLANEOUS 1 (16.5 Ounce) Package Refrigerated Sugar Cookie Dough 1/4 Cup Vegetable Oil 3 Tablespoons Olive Oil MEAT 2 Pounds Chicken Tenders 2 Cups Grilled Chicken 4 Slices Deli Turkey 4 Thick-cut Pork Chops 1/2 Pound Turkey Bacon DRY GOODS 4 (8 Inch) Flat Pita Breads 4 Whole Wheat Rolls 4 Whole-wheat Pitas