STANDARD PLAN DAY 2 DAY 6. Teriyaki Chicken and Stir Dinner Pot Roast and

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1 STANDARD PLAN THIS WEEK'S MENU: DAY 1 Cheesy Pizza Roll Spinach Mandarin Poppy Seed Salad Recipe DAY 2 Mushroom Chicken Alfredo Casserole DAY 3 Taco Turkey Meatballs Easy S'more Bites DAY 4 DAY 5 DAY 6 DAY 7 Slow Cooker Sunday Ham and Pine Bake LEFTOVERS Teriyaki Chicken and Stir Dinner Pot Roast and Fry Veggies Gravy Recipe Cheesy Pull Apart Garlic Bread Cinnamon Roll Cake Recipe

2 DAY 1 CHEESY PIZZA ROLL M A I N D I S H Serves: 8 Prep Time: 1 Hour 10 Minutes Cook Time: 25 Minutes 2 (16 ounce) loaves frozen bread dough 1 (16 ounce) package of deli sliced ham 2 cups shredded mozzarella cheese 1 (20 ounce) can pineapple tidbits (drained) 1 (8 ounce) bottle pizza sauce 1. Preheat oven to 350 degrees F. 2. Let the dough thaw out for about an hour. 3. Roll out the dough with a rolling pin so that it is thin. 4. Layer the sliced ham over all of the dough, letting it overlap. 5. Cover the ham with the shredded mozzarella cheese. 6. Then spread the pineapple over the cheese. 7. Carefully roll up your pizza roll and place on a baking sheet. (I had to cut mine in half because it was so long) 8. Bake for minutes. Keep an eye on it so it doesn't burn. 9. Let cool for 5 minutes then cut into 4 inch pieces. 10. Dip in your favorite sauce. We like ranch or pizza sauce.

3 SPINACH MANDARIN POPPY SEED SALAD RECIPE S I D E D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 8 ounces baby spinach 1/2 head Romaine lettuce (chopped) 1/2 red onion (thinly sliced) 1 avocado (diced) 1 cup shredded mozzarella cheese 1 (12 ounce) package bacon (cooked and crumbled) 1 (15 ounce) can Mandarin oranges (drained) Poppy Seed Dressing: 1/3 cup white vinegar 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup sugar 1 teaspoon mustard 1 green onion (diced) 1/2 cup vegetable oil 1 teaspoon poppy seeds 1. Combine all salad ingredients in a large bowl and refrigerate until ready to serve. 2. Combine all dressing ingredients in a blender and blend until completely smooth. 3. When ready to serve, toss salad with desired amount of salad dressing and serve immediately. 4. If you anticipate leftovers, dress salads individually to avoid wilting.

4 DAY 2 MUSHROOM CHICKEN ALFREDO CASSEROLE M A I N D I S H Serves: 8 Prep Time: 25 Minutes Cook Time: 25 Minutes 4 boneless skinless chicken breasts (cooked and shredded) 3 cups Penne pasta (cooked and drained) 2 cups Alfredo sauce 1 Tablespoon olive oil 1 cup fresh mushrooms (sautéd) 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 1. Preheat oven to 350 degrees. 2. Heat olive oil in a small frying pan over medium-high heat and sauté mushrooms until they're soft. 3. Spray a 9 x 13 inch pan with non stick cooking spray. 4. In the pan, combine the shredded chicken, cooked pasta, Alfredo sauce and mushrooms. You could also do this in a bowl, then transfer to the pan, but I'm all about saving time and dishes. 5. Fold and toss until well combined. 6. Sprinkle both the Parmesan and mozzarella cheese on top. 7. Place in oven and bake for 20 minutes or until cheese is melted and begins to turn barely golden on top. 8. Remove from oven and enjoy warm.

5 DAY 3 TACO TURKEY MEATBALLS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 25 Minutes 2 pounds ground turkey 2 Tablespoons Taco Seasoning mix 1 teaspoon salt 1/2 cup bread crumbs 1 egg 1/2 yellow onion (chopped) 1 Tablespoon Worcestershire sauce 1 (6.8 ounce) package Spanish rice (prepared) 1. Preheat oven to 375 degrees F. 2. In a bowl, combine the turkey, taco seasoning, salt, bread crumbs, egg, chopped onion, and Worcestershire sauce, together in a bowl until well combined. 3. Roll into 1 inch balls, and place on cookie sheet. 4. Bake for 25 minutes. 5. Serve with Spanish rice and any other desired sides.

6 EASY S'MORE BITES D E S S E R T Serves: 24 Prep Time: 10 Minutes Cook Time: 7 Minutes 1 cup graham cracker crumbs 1/4 cup powdered sugar 6 Tablespoons butter (melted) 2 (1.55 ounce) Hershey Bars 12 Marshmallows 1. Preheat oven to 350 degrees 2. Spray pan with non stick spray. 3. In a medium sized bowl mix graham cracker crumbs, powdered sugar and butter with a spoon 4. Evenly spoon the mixture to the 24 mini muffin cups. Press along the bottom and sides to make a cup. 5. Bake for 5 minutes 6. While they are baking cut 12 large marshmallows in half. 7. Remove the pans from the oven and place one piece of the Hershey bar in the graham cracker cup and cover with 1/2 of marshmallow (cut side facing down). 8. Turn your oven on broil 9. Put the pan back in and broil for 1-2 minutes (WATCH THEM!!) Take them out as soon as they start to brown. (I like mine light brown so I only did a minute) 10. Let cool and take out of the pan when you are ready to eat!

7 DAY 4 SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 7 Hours 2 Tablespoons olive oil 3 pounds beef chuck roast salt and pepper, to taste 1 pound baby carrots 1 sweet onion (sliced) 4 potatoes (peeled and cubed) 4 teaspoons minced garlic 1 (16 ounce) can diced tomatoes 2 cups beef broth 1 chicken bouillon cube Pot Roast Gravy (drippings from roast) 2 Tablespoons butter (cold) 2 Tablespoons flour 1 teaspoon cornstarch (if needed) 2 teaspoons cold water (if needed) 1. Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper. 2. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings. 3. Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. 4. Pour in the diced tomatoes (with juices) and stir to combine. 5. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved. 6. Cook on low for 7-8 hours. 7. Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. 8. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). 9. Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine. 10. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. 11. Season with freshly ground black pepper (I don't normally need anymore salt).

8 CINNAMON ROLL CAKE RECIPE D E S S E R T Serves: 12 Prep Time: 10 Minutes Cook Time: 30 Minutes Cake: 3 cups flour 1/4 teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 4 Tablespoons butter (melted) Cinnamon Topping: 1 cup butter (softened) 1 cup brown sugar 2 Tablespoons flour 1 Tablespoon cinnamon Glaze: 2 cups powdered sugar 5 Tablespoons milk 1 teaspoon vanilla 1. Preheat oven to 350 degrees F. 2. With a hand or stand mixer, combine flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined, mix in melted butter. 3. Pour batter into a 9 x 13 inch baking pan sprayed with nonstick cooking spray. 4. In a large bowl, mix together softened butter, brown sugar, flour and cinnamon until combined. 5. Drop by spoonfuls over the batter and use a knife to swirl cinnamon topping into the cake for a marbling effect. 6. Bake for minutes, or until an inserted toothpick comes out clean. 7. Whisk together all glaze ingredients until smooth and drizzle over warm cake. 8. Cut into slices and serve.

9 DAY 5 HAM AND PINE BAKE M A I N D I S H Serves: 6 Prep Time: 20 Minutes Cook Time: 40 Minutes 3 pounds spiral sliced ham 1 (20 ounce) can sliced pineapple rings (reserve juice) 1/2 cup brown sugar 1/2 cup honey 2 Tablespoons water 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup pineapple juice (reserved from pineapple rings) 1. Preheat oven to 350 degrees. 2. Carve the ham into pieces as you would when you normally carve your ham. 3. Cut the pineapple slices in half. 4. Spray a 9 x 13 inch pan with non stick cooking spray 5. Place the ham and pineapple slices in a row, in the pan. I did every 2 or 3 slices of ham to 1 slice of pineapple. 6. In a bowl, mix the brown sugar, honey, water, cinnamon, nutmeg and pineapple juice until fully combined. 7. Pour the mixture over the ham and pineapple. 8. Cover the pan with foil, place in oven and bake for 40 minutes or until ham and pineapple are hot.

10 CHEESY PULL APART GARLIC BREAD S I D E D I S H Serves: 8 Prep Time: 5 Minutes Cook Time: 20 Minutes 1/2 cup butter (melted) 2 Tablespoons Johnny's Garlic Spread and Seasoning 1 loaf sourdough bread 2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. 2. Whisk together melted butter and garlic seasoning in a small mixing bowl; set aside. 3. Cut the bread on a diagonal into 1-inch diamonds but not cutting all the way through. 4. Open each crack and drizzle in butter mixture and cheese until the entire loaf is filled. 5. Drizzle any remaining butter mixture over the top of the bread. 6. Wrap loaf in foil and place on a baking sheet. 7. Bake for 15 minutes, unwrap and bake for 5 more minutes or until golden brown. 8. Serve immediately.

11 DAY 7 TERIYAKI CHICKEN AND STIR FRY VEGGIES M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 4 Hours 6 boneless skinless chicken breasts (I usually use frozen chicken breasts) 1 (10 ounce) bottle Teriyaki sauce 1 (16 ounce) bag frozen stir fry vegetables 4 cups cooked rice 1. Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot. 2. Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle). 3. Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry). 4. About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy. 5. Place some rice in a bowl, put veggies on next, then throw your chicken on top. 6. If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

12 SHOPPING LIST CANS/SAUCES 2 Cups Alfredo Sauce 2 Cups Beef Broth 1 (16 Ounce) Can Diced Tomatoes 1 (15 Ounce) Can Mandarin Oranges 1 (20 Ounce) Can Pineapple Tidbits 1 (8 Ounce) Bottle Pizza Sauce 1 (20 Ounce) Can Sliced Pineapple Rings 1 (10 Ounce) Bottle Teriyaki Sauce 1 Tablespoon Worcestershire Sauce PRODUCE 1 Avocado 1 Pound Baby Carrots 8 Ounces Baby Spinach 1 Cup Fresh Mushrooms 1 Green Onion 1/2 Head Romaine Lettuce 4 Potatoes 1/2 Red Onion 1 Sweet Onion 1/2 Yellow Onion MEAT 1 (12 Ounce) Package Bacon 3 Pounds Beef Chuck Roast 10 Boneless Skinless Chicken Breasts 1 (16 Ounce) Package Deli Sliced Ham 2 Pounds Ground Turkey 3 Pounds Spiral Sliced Ham BAKING GOODS 4 Teaspoons Baking Powder 1 1/2 Cups Brown Sugar 1 1/3 Tablespoons Cinnamon 1 Teaspoon Cornstarch 3 1/4 Cups Flour 1 Cup Graham Cracker Crumbs 3 Tablespoons Olive Oil 2 1/4 Cups Powdered Sugar 1 3/4 Cups Sugar 1 Tablespoon Vanilla 1/2 Cup Vegetable Oil DRY GOODS 1/2 Cup Bread Crumbs 4 Cups Cooked Rice 3 Cups Penne Pasta 1 (6.8 Ounce) Package Spanish Rice DAIRY/FROZEN 2 1/4 Cups Butter 1 (16 Ounce) Bag Frozen Stir Fry Vegetables 2 (16 Ounce) Loaves Frozen Bread Dough 2 Cup Milk 6 Cups Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 3 Eggs

13 SPICES 1 Chicken Bouillon Cube 2 Tablespoons Johnnys Garlic Spread And Seasoning 4 Teaspoons Minced Garlic SPICES 1/4 Teaspoon Nutmeg 1/2 Teaspoon Pepper 1 Teaspoon Poppy Seeds 1 Tablespoon Salt Salt And Pepper, To Taste 2 Tablespoons Taco Seasoning Mix MISCELLANEOUS 2 (1.55 Ounce) Hershey Bars 1/2 Cup Honey 1 Loaf Sourdough Bread 12 Marshmallows MISCELLANEOUS 1 Teaspoon Mustard 1/4 Cup Pineapple Juice 1/3 Cup White Vinegar