THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 STANDARD PLAN Baked Saltine Cracker Chicken. Slow Cooker Ham and Bean Soup

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1 STANDARD PLAN THIS WEEK'S MENU: DAY 1 One Pan Stuffed Pepper Casserole DAY 2 Baked Saltine Cracker Chicken Standard Plan Cheesy Potato Wedges DAY 3 Slow Cooker Ham and Bean Soup Easy Homemade Cornbread Recipe DAY 4 DAY 5 DAY 6 DAY 7 Mexican Lasagna Pepperoni Pizza Rolls LEFTOVERS Standard Plan Cashew Recipe Chicken Ranger Cookies Recipe Peanut Butter S'mores Bars

2 DAY 1 ONE PAN STUFFED PEPPER CASSEROLE M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 35 Minutes 1 pound ground beef 1 onion (diced) 3 teaspoons minced garlic 1 green bell pepper (diced) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1 teaspoon Italian Seasoning 1 (14.5 ounce) can diced tomatoes (undrained) 2 cups beef broth 1 (8 ounce) can tomato sauce 1 Tablespoon soy sauce 1 cup long grain white rice (uncooked) 1 1/2 cups shredded cheddar cheese 1. In a large saucepan brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through. 2. Drain grease well. 3. Add in diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft. 4. Reduce heat to medium and add in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling. 5. Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes. 6. When rice is tender, sprinkle with shredded cheese. 7. Serve immediately from the pan.

3 DAY 2 BAKED SALTINE CRACKER CHICKEN M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 30 Minutes 1/2 cup butter 2 sleeves saltine crackers 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder salt and pepper, to taste 6 boneless skinless chicken breasts 1. Preheat oven to 375 degrees F. 2. Melt butter in a small bowl and set aside. 3. Crush crackers in a food processor or a Ziploc bag with a rolling pin, until they become fine crumbs. 4. Combine crushed crackers, Italian seasoning, garlic powder, salt and pepper in a separate mixing bowl. 5. Spray a 9x13-inch baking pan with nonstick cooking spray. 6. Dip each chicken breast in melted butter, coat completely in crumb mixture and place in prepared pan. 7. Bake for minutes, or until cooked through.

4 STANDARD PLAN CHEESY POTATO WEDGES S I D E D I S H Serves: 8 Prep Time: 4 Minutes Cook Time: 10 Minutes 6 Russet Potatoes 1/2 cup shredded Parmesan cheese 2 teaspoons garlic salt 2 Tablespoons seasoned salt 2 Tablespoons butter (melted) 1. Scrub potatoes clean, and cut into eight lengthwise wedges. 2. Place Parmesan cheese, garlic salt, and seasoning salt in a gallon size resealable bag. 3. Add potatoes to the bag and shake until they are evenly coated. 4. Arrange potatoes on a microwave safe plate and cook for 4 minutes on high in the microwave. 5. Rearrange the potatoes, and cook for another 4 minutes on high. 6. In a small bowl, combine melted butter and the leftover Parmesan mixture. Sprinkle over the potatoes and serve.

5 DAY 3 SLOW COOKER HAM AND BEAN SOUP M A I N D I S H Serves: 12 Prep Time: 10 Minutes Cook Time: 5 Hours 1 (20 ounce) package Hurst s HamBeens 15 Bean Soup (dry beans) 2 celery stalks (diced) 3 carrots (diced) 1 onion (diced) 1 (16 ounce) package diced ham 8 cups chicken broth 1 Tablespoon minced garlic 1 teaspoon paprika 1 bay leaf 1 teaspoon fresh thyme (chopped) 1. Remove seasoning packet from beans and set aside. Sort any unwanted debris from beans, then rinse and drain. 2. Place celery, carrots, onion, ham, chicken broth, garlic, paprika, bay leaf, thyme, and beans in a 6-quart slow cooker. 3. Cook on high 5-7 hours (or low for 7-8) or until beans are tender. (Crock pots all cook at different rates, so check the beans for doneness). 4. Once tender-remove the bay leaf. 5. Stir in the Ham Flavor packet. 6. Cook for additional 30 minutes, then serve warm.

6 EASY HOMEMADE CORNBREAD RECIPE S I D E D I S H Serves: 10 Prep Time: 10 Minutes Cook Time: 25 Minutes 1 cup flour 1 cup cornmeal 2/3 cup sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 1 egg 1 cup milk 1/3 cup vegetable oil 1. Preheat oven to 400 degrees F. 2. Spray a 9-inch round cake pan with nonstick cooking spray. 3. In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder. 4. Stir in egg, milk and vegetable oil until well combined. 5. Pour batter into prepared pan and bake for minutes, or until an inserted toothpick comes out clean.

7 DAY 4 MEXICAN LASAGNA M A I N D I S H Serves: 15 Prep Time: 15 Minutes Cook Time: 30 Minutes 3 Tablespoons olive oil 2 pounds ground turkey 2 Tablespoons chili powder 2 teaspoons ground cumin 1/2 cup chopped red onion 1 cup taco sauce 1 (15 ounce) can black beans (drained) 1 cup frozen corn Salt, to taste 8 (8 inch) flour tortillas 2 1/2 cups shredded cheddar cheese (divided) 2 scallions (finely chopped) 1. Preheat the oven to 425 degrees F. 2. Preheat a large skillet over medium high heat. Add 2 Tablespoons olive oil around the pan. 3. Add ground turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. 4. Add taco sauce, black beans, and corn. 5. Heat the mixture for 2 to 3 minutes until heated through, then season with salt, to your taste. 6. Coat a shallow baking dish with olive oil, about 1 Tablespoon. Cut the tortillas in half or quarters to make them easy to layer with. 7. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. 8. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

8 DAY 5 PEPPERONI PIZZA ROLLS RECIPE M A I N D I S H Serves: 10 Prep Time: 10 Minutes Cook Time: 12 Minutes 2 (13.8 ounce) packages refrigerated pizza crust dough garlic salt, to taste Italian seasoning, to taste 1 cup mini pepperoni slices (divided) 2 cups shredded Mozzarella cheese (divided) 1 (14 ounce) jar pizza sauce (for dipping) 1. Preheat oven to 425 degrees. 2. On a lightly floured surface, roll out each pizza crust. 3. Season each crust with garlic salt and Italian seasoning. 4. Sprinkle one cup of shredded Mozzarella onto each crust. 5. Top each crust with 1/2 cup chopped pepperoni. 6. Roll up each crust into a tight log. 7. Slice into 1 inch sections with a knife or pizza cutter. 8. Place on a lightly greased baking sheet. 9. Bake for minutes. 10. Serve with marinara sauce for dipping.

9 RANGER COOKIES RECIPE D E S S E R T Serves: 45 Prep Time: 10 Minutes Cook Time: 10 Minutes 2 1/4 cups flour 1/2 Tablespoon baking powder 1/2 Tablespoon baking soda 1/2 Tablespoon cinnamon 2/3 teaspoon salt 1 cup butter (softened to room temp) 1 cup brown sugar 1 cup sugar 2 eggs 2/3 Tablespoon vanilla 1 cup butterscotch chips 1 cup milk chocolate chips 2 cups quick oats 1 cup sweetened coconut 3/4 cup chopped pecans 1. Heat oven to 350 degrees. In a bowl combine flour, baking powder, baking soda, cinnamon and salt. Set aside. 2. In a separate large bowl beat butter until smooth, and then add in brown sugar and sugar and mix well into the butter mixture. 3. Then add in eggs and vanilla. 4. Then add in the flour mixture from the other bowl into the creamy mixture and stir just until combined 5. Fold in the butterscotch and chocolate chips, oats, coconut, and pecans. 6. Line your pan with parchment paper or a baking mat. 7. Roll dough into 1 1/2 inch balls and place on the lined pans. 8. Bake 9 to 11 minutes or until edges are lightly browned.

10 DAY 7 STANDARD PLAN CASHEW CHICKEN M A I N D I S H Serves: 8 Prep Time: 20 Minutes Cook Time: 15 Minutes 1/2 cup cashews 4 boneless skinless chicken breasts (diced bite sized pieces) 4 Tablespoons canola oil 2 green bell peppers (chopped) 1/2 cup chopped red onion 4 teaspoons minced garlic 2 Tablespoons sunflower oil 2 Tablespoons white rice vinegar 2 Tablespoons chili garlic sauce 4 Tablespoons soy sauce 1 teaspoon ginger 1/2 teaspoon salt 1/2 teaspoon pepper 3 cups rice (cooked)- optional side 1. In a pan over medium heat, roast cashews until golden brown. 2. Remove cashews from pan and set aside. 3. Add chicken (diced into one inch pieces) and canola oil to pan and cook until chicken is completely cooked through. 4. Add peppers, onions, and garlic to pan and cook for 2-3 minutes or until peppers begin to soften. 5. Add remaining ingredients and stir until sauce thickens. 6. Mix in cashews and mix until coated in sauce (there won't be a lot of sauce left in the pan.) 7. Serve over rice, if desired.

11 PEANUT BUTTER S'MORES BARS D E S S E R T Serves: 24 Prep Time: 5 Minutes Cook Time: 20 Minutes 1 cup butter (softened) 2/3 cup peanut butter 1 cup brown sugar 3/4 cup sugar 2 eggs 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1 teaspoon baking soda 3 cups flour 1 cup milk chocolate chips 1 cup peanut butter chips 1 3/4 cups miniature marshmallows 1. Heat oven to 350 degrees. Grease a 9 x 13 inch glass pan. 2. In a large mixing bowl mix together butter, peanut butter, brown sugar and sugar. 3. Then add in eggs and vanilla. 4. Stir in the salt, baking soda, and flour just until blended. 5. Fold in the chocolate chips, peanut butter chips, and miniature marshmallows. 6. Spread batter into the greased pan and bake for 20 minutes. 7. They may seem gooey at first, but set up when cooled. 8. These are even better the next day! They store great in an airtight container in the fridge.

12 SHOPPING LIST BAKING GOODS 2 Tablespoons Baking Powder 1 Tablespoon Baking Soda 2 Cups Brown Sugar 1 Cup Butterscotch Chips 4 Tablespoons Canola Oil 3/4 Cup Chopped Pecans 1 Cup Cornmeal 6 1/4 Cups Flour 2 Cups Milk Chocolate Chips 1 3/4 Cups Miniature Marshmallows 1 Cup Peanut Butter Chips 2 1/2 Cup Sugar 2 Tablespoons Sunflower Oil 1 Cup Sweetened Coconut 1 1/3 Tablespoons Vanilla 1/3 Cup Vegetable Oil SPICES 1 Bay Leaf 2 Tablespoons Chili Powder 1/2 Tablespoon Cinnamon 1 Teaspoon Fresh Thyme 1/2 Teaspoon Garlic Powder 2 Teaspoons Garlic Salt Garlic Salt, To Taste 1 Teaspoon Ginger 2 Teaspoons Ground Cumin 2 Teaspoons Italian Seasoning Italian Seasoning, To Taste 3 1/3 Tablespoons Minced Garlic 1/2 Teaspoon Oregano 1 Teaspoon Paprika 1 Teaspoon Pepper 1 1/3 Tablespoons Salt 2 Tablespoons Seasoned Salt CANS/SAUCES 2 Cups Beef Broth 1 (15 Ounce) Can Black Beans 8 Cups Chicken Broth 2 Tablespoons Chili Garlic Sauce 1 (14.5 Ounce) Can Diced Tomatoes 1 (14 Ounce) Jar Pizza Sauce 5 Tablespoons Soy Sauce 1 Cup Taco Sauce 1 (8 Ounce) Can Tomato Sauce MEAT 10 Boneless Skinless Chicken Breasts 1 (16 Ounce) Package Diced Ham 1 Pound Ground Beef 2 Pounds Ground Turkey 1 Cup Mini Pepperoni Slices DAIRY/FROZEN 2 2/3 Cup Butter 1 Cup Frozen Corn 1 Cup Milk 4 Cups Shredded Cheddar Cheese 2 Cups Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 5 Eggs PRODUCE 3 Carrots 2 Celery Stalks 1 Cup Chopped Red Onion 2 Onion 6 Russet Potatoes 2 Scallions 3 Green Bell Peppers

13 MISCELLANEOUS 1/2 Cup Cashews 3 Tablespoons Olive Oil 2/3 Cup Peanut Butter 2 (13.8 Ounce) Packages Refrigerated Pizza Crust Dough 2 Tablespoons White Rice Vinegar DRY GOODS 8 (8 Inch) Flour Tortillas 1 (20 Ounce) Package Hurst s HamBeens 5 Bean Soup 1 Cup Long Grain White Rice 2 Cups Quick Oats 3 Cups Rice - Optional Side 2 Sleeves Saltine Crackers