Here is this week s menu: White Creamy Chicken Chili / Mini Banana Chocolate Chip Muffins

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1 Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please! The shopping list attached only includes the ingredients needed to make the 10 recipes in the menu plan, with a few optional side dish options. Any personal items or desired ingredients will need to be added individually. If you have any questions or comments, please us at Here is this week s menu: Honey Lime Chicken Enchiladas with Parmesan Ranch Corn Spinach and Mushroom Pasta Casserole / Brownie Caramel Cheesecake Red Potatoes and Ham Casserole with Green Salad White Creamy Chicken Chili / Mini Banana Chocolate Chip Muffins The Best Pork Chop Marinade with Orange Glazed Carrots LEFTOVERS Slow Cooker Philly Cheese Steak Sandwiches with Fresh Vegetables

2 Honey Lime Chicken Enchiladas Serves: 3 4 Prep time: 30 minutes Cook time: 20 minutes 3 Tablespoons honey 2 ½ Tablespoons lime juice ½ Tablespoon chili powder ¼ teaspoon garlic powder 2 boneless, skinless chicken breasts, cooked and shredded ½ (16 ounce) can green enchilada sauce 4 6 flour tortillas 1 cup Monterey jack cheese, shredded ½ cup heavy cream Whisk honey, lime juice, chili powder and garlic powder together in a large mixing bowl. Add shredded chicken to the marinade, cover and let marinate in the fridge for at least 4 hours. After chicken is done marinating, preheat oven to 350 degrees F. Pour ¼ cup enchilada sauce on the bottom of a 8x8 inch baking pan. Fill the tortillas with chicken (saving marinade) and a little shredded cheese (saving ½ cup of cheese to sprinkle on top of enchiladas) and roll up. Put rolled tortillas, seam side down in the 8 8 inch pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes, or until brown and crispy on top.

3 Spinach and Mushroom Pasta Casserole Serves: 4 5 Prep time: 15 minutes Cook time: 15 minutes ½ (8 ounce) package uncooked penne pasta 1 Tablespoon vegetable oil ½ cup sliced portobello mushrooms ¼ cup butter ⅛ cup all purpose flour ½ teaspoon minced garlic ¼ teaspoon dried basil 1 cup milk 1 cup mozzarella cheese ½ (10 ounce) package frozen spinach, thawed and drained ⅛ cup soy sauce Preheat oven to 350 degrees F. Lightly grease a 8x8 inch baking dish. Cook pasta according to al dente package directions and drain. Heat oil in saucepan over medium heat. Add mushrooms and saute for 1 minute and set them aside. Melt butter in the saucepan. Whisk in flour, garlic and basil. Gradually mix in milk until thickened. Stir in ½ cup cheese until melted. Remove saucepan from heat and stir in cooked pasta, mushrooms, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese. Bake for 15 minutes, or until heated through and cheese is melted.

4 Red Potatoes and Ham Casserole Serves: 3 4 Prep time: 20 minutes Cook time: minutes Nonstick cooking spray 3 4 red potatoes 1 cup cooked ham, cubed ½ (14.25 ounce) can cream of potato soup ½ (1 ounce) envelope dry Ranch salad dressing mix ½ (8 ounce) cream cheese, softened ¼ cup shredded Parmesan cheese ½ bag green salad (optional side) Salad dressing (optional side) Preheat oven to 350 degrees F. Spray a 8x8 inch baking dish with nonstick cooking spray. Chop potatoes into large cubes and boil in a pot of water on the stovetop until softened (about minutes);drain. Mix cooked potatoes with ham and put in the dish. In a separate bowl, beat together soup, salad dressing mix, and cream cheese. Stir soup mixture into potatoes and ham and top with shredded Parmesan cheese. Cover pan with aluminum foil and cook for minutes. Optional side dish: Green salad with dressing.

5 Creamy White Chicken Chili Serves: 3 4 Prep time: 10 minutes Cook time: 25 minutes 2 boneless, skinless chicken breasts, cut into bite sized pieces ½ medium onion, chopped ¾ teaspoon garlic powder ½ Tablespoon olive oil 1 (15 ounce) can small white beans, rinsed and drained ½ (14 ounce) can chicken broth 1 (4 ounce) can chopped green chiles ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon dried oregano ¼ teaspoon pepper Pinch of cayenne pepper ½ cup sour cream ¼ cup whipping cream In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 25 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

6 The Best Pork Chop Marinade Serves: 3 Prep time: 8 minutes Cook time: 16 minutes ¼ cup soy sauce ⅛ cup chili sauce ⅛ cup honey 1 Tablespoon vegetable oil 1 Tablespoon green onion, finely chopped ½ teaspoon curry powder 3 boneless pork chops In a gallon sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined. Add in the pork chops, then seal the bag. Place in the fridge for at least 2 hours, but I highly recommend letting them marinate for 6 8 hours (or even overnight!). Remove bag from fridge, place pork chops on a grill (or skillet on your stovetop) over medium high heat and discard marinade. Grill for 6 8 minutes on each side or until the insides of the pork chops are no longer pink.

7 Slow Cooker Philly Cheese Steak Sandwiches Serves: 3 4 Prep time: 20 minutes Cook time: 6 7 hours Nonstick cooking spray 1 pound beef round steak ½ green pepper, sliced thin ½ medium onion, sliced thin ½ (14 ounce) can beef broth ½ envelope Italian dressing mix 3 4 hoagie buns 3 4 slices provolone cheese Steak sauce, optional 1 cups cauliflower florets 1 cups broccoli florets Spray slow cooker with nonstick cooking spray. Cut beef into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 6 7 hours, or high 3 4 hours. Spoon meat mixture onto bread, and top with a slice of cheese. Another option is to toast bread in a 375 degree F oven for 5 10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese. Top with steak sauce, if desired. Optional side dish: Fresh cauliflower and broccoli.

8 Parmesan Ranch Corn Serves: 3 4 Prep time: 5 minutes Cook time: 3 minutes 1 ½ cups frozen corn 1 Tablespoon butter ¼ cup shredded Parmesan cheese ½ Tablespoon ranch dressing mix salt and pepper, to taste Cook the corn according to package. Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted. Add the Parmesan cheese, ranch dressing mix, and salt and pepper. Mix until well combined and serve warm.

9 Orange Glazed Carrots Serves: 3 4 Prep time: 5 minutes Cook time: 8 minutes 1 pound fresh carrots, cut into slices 1 Tablespoon butter ⅛ cup orange juice 1 Tablespoon brown sugar 1 Tablespoon fresh parsley, finely chopped Place an inch of water in a saucepan and add carrots. Bring to a boil then reduce heat to low and cover with a lid. Let simmer for 5 8 minutes or until the carrots are tender. Drain the water when the carrots are done cooking and set aside. In another saucepan over medium heat, melt butter. Whisk in orange juice and brown sugar. Fold in carrots and parsley and stir until carrots are evenly coated in glaze. Cook over medium heat for 2 3 minutes until the glaze thickens slightly.

10 Brownie Caramel Cheesecake Serves: 4 Prep time: 30 minutes Cook time: 55 minutes ½ (8 ounce) Jiffy Brownie Mix 2 eggs ½ Tablespoon cold water ½ (14 ounce) package individually wrapped caramels ½ (5 ounce) can evaporated milk 1 ½ (8 ounce) packages of cream cheese, softened ¼ cup +2 Tablespoons white sugar ¾ teaspoons vanilla extract ½ cup chocolate fudge topping Preheat oven to 350 degrees F and grease the bottom of a 8 springform pan. In a small bowl, mix together brownie mix, 1 egg, and cold water. Spread in the bottom of the greased pan and bake for minutes. Remove from the oven. Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it has reached a smooth consistency. Pour ⅔ of the caramel mixture over the baked brownies, reserving ⅓ to pour over the top of the cheesecake at the end. In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the 1 egg one, beating well. Pour cream cheese over caramel mixture. Bake the cheesecake for 40 minutes, still at 350 degrees. Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.

11 Mini Banana Chocolate Chip Muffins Serves: 6 Prep time: 10 minutes Cook time: 12 minutes ¼ cup butter ½ cup sugar 1 egg ½ cup mashed bananas (3 4 bananas) ⅛ cup milk ½ teaspoon lemon juice 1 cups all purpose flour ¾ teaspoons baking powder ¼ teaspoon baking soda ⅛ teaspoon salt 1 cups mini milk chocolate chips Preheat oven to 350 degrees F. In a large bowl, cream together butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Sift together flour, baking powder, baking soda and salt and add to wet ingredients. Fold in chocolate chips. Spray mini muffin tins with nonstick cooking spray and fill with batter. Bake for 8 12 minutes or until golden brown on top.

12 SHOPPING LIST PRODUCE DAIRY MEAT CANNED GOODS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Portobello mushrooms, sliced ½ cup Monterrey jack cheese, shredded 1 cup Boneless, skinless chicken breasts 4 breasts Green enchilada sauce ½ (16 oz) can Red potatoes 4 potatoes Heavy cream ¾ cup Boneless pork chops 3 chops Cream of potato soup ½ (14.25 oz) can Yellow onion 1 onion Butter ¾ cup Beef round steak 1 pound White beans 1 (15 oz) can Green onion ½ bunch Milk 1 ⅛ cups Cooked ham 1 cup, cubed Chicken broth ½ (14 oz) can Green bell pepper ½ pepper Mozzarella cheese, shredded 1 cup Chopped green chiles ½ (4 oz) can Carrots 1 pound Cream cheese 2 (8 oz) pkg. Beef broth ½ (14 oz) can Parsley 1 Tbl. chopped Parmesan cheese, shredded ½ cup Bananas 2 bananas Sour cream ½ cup Green salad (optional side) Cauliflower Broccoli ½ bag Provolone cheese 3 4 slices 1 cup florets 1 cup florets

13 BAKING SUPPLIES SPICES DRY GOODS FROZEN MISCELLANEOUS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Flour 1 ⅛ cups Chili powder ½ Tbl. Flour tortillas 4 6 tortillas Spinach ½ (10 oz) pkg. Honey 5 Tbl. Nonstick cooking spray Garlic powder 1 tsp. Penne pasta ½ (8 oz) pkg. Corn 1 ½ cups Lime juice 2 ½ Tbl. Brown sugar 1 Tbl. Dried basil ¼ tsp. Dry ranch dressing mix Jiffy brownie mix ½ (8 oz) pkg. salt Dry Italian dressing mix 1 (1 oz) pkg. Vegetable oil 2 Tbl. ½ (1 oz) pkg. Minced garlic ½ tsp. Caramels ½ (14 oz) pkg. Ground cumin ½ tsp. Hoagie buns 3 4 buns Soy sauce ¼ cup +2 Tbl. Evaporated milk ½ (5 oz) can Dried oregano ½ tsp. Olive oil ½ Tbl. Sugar ¾ cup + 2 Tbl. Pepper Chili sauce ⅛ cup Vanilla extract ¾ tsp. Cayenne pepper pinch Steak sauce optional Chocolate fudge topping ½ cup Curry powder ½ tsp. Orange juice ⅛ cup Baking powder ¾ tsp. Eggs 3 eggs Baking soda ¼ tsp. Lemon juice ½ tsp. Mini milk chocolate chips 1 cup Salad dressing (optional side) 1 bottle

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