Traditional April Week 17 eatathomecooks.com

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1 Chicago Style Pizza Pot Pie, Wedge Salad Pulled Pork, One Pot Macaroni and Cheese, Green Beans Slow Cooker or Instant Pot Italian Sausage with Bow Ties, Roasted Brussels Sprouts 15 Minute Grilled Ham and Apple Sandwich, Carrots and Ranch Dip 15 Minute Meal Roasted Chicken with Garlic and Wine, Rice and Broccoli Slow Cooker Chicken and Dumplings with Gnocchi, Tossed Salad Slow Cooker Blueberry Cobbler PRODUCE Onion +1 +½ cup chopped +½ small Garlic clove {Iceberg lettuce 1 head} {Tomatoes 2-3} Brussels sprouts 2 lbs. Apples 2 (suggest Granny Smith but any are fine) {Baby carrots 1 bag} +1 cup chopped Baby spinach 1 cup {Tossed Salad Kit} Blueberries 2 2 ½ cups CANNED/DRY Yeast 1 package (2 ¼ tsp.) Sugar 1 tsp. +1 ¾ cups Flour (Bread flour or All Purpose) 2 ½ cups +1 cup Pizza sauce 1 jar {Bacon Bits} {Ranch Dressing} {+additional for dipping carrots} {Croutons} Ketchup 2 cups Taco sauce 8 oz. Liquid smoke 1 tsp. Chicken broth 1 can (PC) +12 oz. {Macaroni 16 oz.} Bowtie pasta 1 box Italian style stewed tomatoes 2 cans Chutney 1 small jar White wine ¼ cup {Rice 2-3 cups} Cream of chicken soup 2 cans Baby spinach 1 cup {Tossed Salad Kit} FROZEN {Green Beans 1 bag} {Broccoli 1 bag} Potato Gnocchi 8 oz. {Vanilla Ice Cream half gallon} DAIRY Shredded mozzarella cheese 2-3 cups Butter 2 Tbsp. +1 stick {Milk 1 ½ cups} +1 cup {Half and half 1 ½ cups} +1 ½ cups {Shredded cheddar cheese 8 oz.} {Shredded Monterey Jack cheese 8 oz.} Swiss cheese slices 1 lb. MEAT Italian sausage 1 lb. +1 lb. Pork shoulder or beef/pork roast 4 lbs. Deli ham 1 lb. Whole chicken Chicken breasts 2 cups cooked, shredded BREAD Cinnamon swirl bread 1 loaf ITEMS TO HAVE IN PANTRY/FRIDGE Vegetable Oil 2 Tbsp. Dried oregano +1 tsp. Dried basil +¼ tsp. Brown sugar 2 Tbsp. Vinegar 2 Tbsp. Worcestershire sauce 2 Tbsp. Dry mustard 1 Tbsp. {+1 tsp.} Garlic powder 1 tsp. {Cayenne pepper a pinch} Crushed red pepper flakes ½ tsp. Thyme 1 tsp. Italian seasoning 1 Tbsp. Baking powder 2 tsp. Salt Pepper Olive Oil

2 Chicago Style Pizza Pot Pie, Wedge Salad Time: 20 Minutes Hands On, 25 Minutes Cook Time 1 pkg. yeast (or 2¼ tsp.) 1 cup warm water 1 tsp. sugar 2 Tbs. vegetable oil 2½ cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust) For the filling: 1 lb. Italian sausage 1 onion, diced 1 clove garlic, minced or crushed 2-3 cups shredded mozzarella cheese 1 jar pizza sauce For top of crust: 2 Tbs. melted butter dried oregano and basil Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage. Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat. Heavily grease a 9 13 casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out. On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 25 minutes. Wedge Salad Iceberg lettuce 1 head Tomatoes 2-3 Bacon Bits Ranch Dressing Croutons Rinse the head, tear off the weird and wilted outer leaves and chop. Two or three cuts with a sharp knife and the lettuce is ready to go! I like to add chopped tomatoes, bacon bits and a drizzle of ranch dressing. If I ve got croutons, I ll add those too. Serving Suggestion: Wedge Salad

3 Pulled Pork, One Pot Macaroni and Cheese, Green Beans Time: 10 Minutes Hands On, Hour Total Cook Time *Plan to cook the meat 8-10 Hours overnight and then another 2-6 Hours the day of serving 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. I froze it in approximate 4 cup quantities. That was enough for our family of 6 to eat dinner and have a bit of leftovers for the next day. You can also freeze it in muffin cups, then drop those into a Ziploc freezer bag - perfect for individual sandwiches. Pulled Pork Pressure Cooker Add pork, salt, and 1 can chicken broth to the pressure cooker. Set cook time for 90 minutes. Do a quick pressure release. Drain and shred meat. Return pork to the pressure cooker pot and add remaining ingredients. Set cook time for 15 minutes and do a quick pressure release.

4 One Pot Macaroni and Cheese 16 oz macaroni 1 tsp. salt 1 tsp. dry mustard pinch cayenne pepper 1½ cups milk, warmed 1½ cups half & half, warmed 8 oz cheddar cheese, shredded 8 oz Monterey Jack cheese, shredded black pepper, to taste Add macaroni and salt to a pot of boiling water and cook according to package directions. Drain, but don't shake all the water from the pasta. It's okay to leave it a little wet. Place macaroni back in the pot. Stir in mustard, cayenne, milk, half & half and cheese. Stir to combine and let the cheese melt with the pan over the burner on very low heat. Serving Suggestion: Mac and Cheese, Green Beans

5 Italian Sausage and Bowties, Roasted Brussels Sprouts Total Time Needed: 25 Minutes 1 box bowtie pasta 1 lb. bulk Italian sausage ½ cup chopped onion (refrigerate remaining to use for a later recipe) 2 cloves of garlic ½ tsp. crushed red pepper flakes 2 cans Italian style stewed tomatoes, drained and chopped 1 ½ cups half and half (or heavy whipping cream) ½ tsp. salt ¼ tsp. dried basil Cook the pasta according to the package directions. While that cooks, brown the sausage, onion, garlic, red pepper flakes in a large skillet. Drain and rinse under hot water to remove the extra fat. Return to the skillet and add the tomatoes and half & half, salt and basil. Bring it to a boil, then simmer it until the sauce reduces a bit. Drain the pasta and put it back into the cooking pot. Add in the sauce and stir. Serve with parmesan cheese. Roasted Brussels Sprouts 2 lbs fresh Brussels sprouts olive oil salt and pepper Rinse the Brussels sprouts under cool water. Trim the stem end off. I like to cut the sprouts in half too, especially if they are on the larger size. Toss in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Pour out onto a baking sheet. Roast in 400 degree oven for minutes, until tender. Serving Suggestion: Roasted Brussels Sprouts

6 15 Minute Grilled Ham and Apple Sandwich, Carrots and Ranch Total Time Needed: 15 Minutes Cinnamon Swirl Bread 1 lb Deli Ham 2 Apples sliced thin (I like granny smith) 1 lb Swiss cheese A bit of chutney There s no secret method to this. Just assemble the sandwich and toast in a skillet. Dinner done easy, friends! Serving Suggestion: Carrots and Ranch Dip

7 Roasted Chicken with Garlic and Wine, Rice and Broccoli Time: 10 Minutes Hands On, 1 ½ Hours Cook Time 1 whole chicken ½ cup olive oil ¼ cup white wine 2 cloves garlic, minced or pressed 1 tsp thyme Salt and pepper to taste Wash the chicken and place it in a casserole dish or roasting pan. Mix the other ingredients together and then rub the dressing onto the chicken. If you have extra, drizzle it over the top. Bake uncovered at 350 degrees for 1 1/2 hours, or until done. Serving Suggestion: Rice and Broccoli

8 Slow Cooker Chicken and Dumplings with Gnocchi, Tossed Salad Time: 15 Minutes Hands On, 6-8 Hours Cook Time 2 cans Cream of Chicken Soup 3 garlic cloves 12 oz. chicken broth 1 c. chopped carrots ½ small onion, diced (use leftover from previous recipe) 2 c. cooked, shredded chicken breast 8 oz. frozen potato gnocchi 1 T. Italian seasoning 1 c. baby spinach, chopped In your slow cooker, whisk together the cream of chicken soup, garlic and chicken broth until well combined. Stir in chopped carrots, diced onion, shredded chicken, gnocchi and Italian seasoning. Cook on low for 6-8 hours. A half hour before serving, stir in chopped spinach. If soup is too thick, stir in some additional chicken broth; if too thin, vent the lid for the last half hour. Serving Suggestion: Tossed Salad

9 Blueberry Cobbler Time: 10 Minutes Hands On, 45 Minutes Cook Time 2 2 1/2 cups blueberries 3/4 cup sugar 2 Tbs. water to dissolve the sugar and juice up the berries 1 stick butter 1 cup flour 1 cup sugar 1/2 tsp. salt 2 tsp. baking powder 1 cup milk Preheat the oven to 375 degrees. Put the stick of butter in a 2-quart casserole dish and place it in the oven to melt it while you prep the other ingredients. Stir the blueberries, 3/4 cup sugar and 2 Tbs. water together until the sugar has dissolved. Stir the flour, sugar, salt and baking powder together in a bowl. Stir in the milk and mix till smooth. Pull the casserole dish from the oven. The butter should be melted by now. Pour the batter over the butter, then spoon the blueberries over the batter. Bake for 45 minutes. Serving Suggestion: Vanilla Ice Cream