FROZEN/REFRIGERATED White Fish Filets, 6-8 Butternut Squash Cubes, 1 container Unbaked Pie Shell (Or Homemade), 1

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1 Ginger Peach Pork Tenderloin, Roasted Root Vegetables, Steamed Spinach Beef and Black Bean Taco Bake, Chips and Salsa, Sliced Avocado Crockpot Chicken Spaghetti, Cucumbers and Tomatoes Quick Bean Soup, Whole Wheat Rolls, Side Salad Garlic Dijon Fish Sheet Pan Dinner Zesty Crockpot Chicken, Baked Sweet Potatoes, Green Beans Kentucky Nut Pie PRODUCE Peaches, 2 {Carrots, 1 lb.} {Parsnips, 1 lb.} {Potatoes, 3 small} {Spinach, 1 lb.} {Avocados for Slicing} {Red Onion, 1} {Garlic Cloves}, +1, +1 {Lime Juice, 2 Tbs.} {Cilantro, large handful} Onion, 1, + ½, +1 large Green Pepper, ½ Red Pepper, ½ {Cucumbers} {Tomatoes} {Side Salad} Lemon Juice, 2 Tbs. Brussels Sprouts, 1 bag {Sweet Potatoes, ½ -1/person} {Green Beans} CANNED/DRY Sugar, 1/3 cup, +1 cup Kosher Salt, 1/3 cup Brown Sugar, 1 tsp. Soy Sauce, 1 tsp. Black Beans, 1 can Black Bean and Corn Salsa, 1 jar {Whole Tomatoes, oz. can} {Jalapenos, 4 oz. can} {Tortilla Chips} Hot Sauce, 3-4 drops Cream of Chicken Soup, 2 cans (or use homemade) Spaghetti, 12 oz. Unbleached All-Purpose Flour, 8 Tbs., + ½ cup Chicken Broth, 1 ½ cups, +1 box Butter Beans, 1 can Kidney Beans, 1 can Pinto Beans, 1 can Diced Tomatoes, 1 can Dijon Mustard, 2 tsp. Cous Cous, 1 box Vanilla, 1 tsp. (Or 3 Tbs. Bourbon) Chopped Pecans or Walnuts, ¾ cup Chocolate Chips, ¾ cup Pastry Flour or Whole Wheat White Flour, 1 cup FROZEN/REFRIGERATED White Fish Filets, 6-8 Butternut Squash Cubes, 1 container Unbaked Pie Shell (Or Homemade), 1 MEAT Pork Tenderloin, 2-3 lbs. Ground Beef, 1 lb. Boneless Chicken, 2-2 ½ lbs. Bacon, 2-3 slices or Diced Ham or Smoked Sausage, ½ -1 cup Whole Chicken, 1 BREAD Corn or Flour Tortillas, 6-10 {Whole Wheat Rolls} ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Ground Ginger Foil Cumin Vegetable Oil Oregano Dried Parsley Paprika Cayenne Pepper Onion Powder Thyme White Pepper Garlic Powder DAIRY Cheddar or Mexican Blend Shredded Cheese, 2 cups+some for topping, +2 cups cheddar Butter, 8 Tbs., +4 Tbs., + 1 cup Milk, 1 ½ cups Eggs, 2 Eatathomecooks.com

2 Ginger Peach Pork Tenderloin Marinade Time: 45 Minutes Grill Time: Minutes ⅓ cup kosher salt ⅓ cup sugar 4 cups cool water 2-3 lbs. pork tenderloin 2 peaches, peeled, pitted and pureed 1 tsp. ground ginger 1 tsp. brown sugar 1 tsp. soy sauce Stir kosher salt, sugar and water together. Place meat in a dish and pour water over meat. Refrigerate for 45 minutes. Remove meat from brine and pat dry. Stir pureed peaches and ground ginger together. Rub some of the peach puree on the meat. Heat grill on high for 10 minutes. Place pork on grill, close lid and cook on high for 7 minutes without turning meat. Flip tenderloins over to grill the other side, close lid and cook on high heat for 6 more minutes. Turn grill off, but leave pork on the grill for another 5 minutes. Remove pork from grill, cover loosely with foil and let rest 5 more minutes before serving. Stir brown sugar and soy sauce into remaining peach puree. Heat in microwave 1 minute and serve with pork. Serving Suggestion: Roasted Root Vegetables, Steamed Spinach

3 Roasted Root Vegetables Hands On Time: 15 Minutes Bake Time: Minutes 1 lb. bag carrots 1 lb. bag parsnips 3 small potatoes olive oil kosher salt Wash, peel and chop the carrots, parsnips and potatoes. I opted to leave the peels on the potatoes, but you can peel them too if you like. In a large bowl, drizzle a couple tablespoons of olive oil over the veggies and sprinkle with salt. Mix it well and pour onto a large baking pan. Bake at 400 degrees for minutes or until the veggies are tender. Steamed Spinach Time: 10 Minutes 1 lb. spinach, stems removed 2 tsp. olive oil Coarse sea salt and freshly ground pepper Place spinach in a large pot with a very small amount of water. Just enough to steam. Cover tightly, and cook on high heat until spinach begins to wilt. Toss with oil, salt and pepper.

4 Beef and Black Bean Taco Bake Hands On Time: 10 Minutes Bake Time: Minutes 1 lb. ground beef, browned 1 can black beans, drained and rinsed 1 jar of black bean and corn salsa 6-10 tortillas, corn or flour, cut into bite sized pieces 2 cups cheddar or Mexican blend cheese, shredded extra cheese for the top, if desired Mix all the ingredients together in a large bowl. Pour into a 9 13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 degrees for minutes. Serving Suggestion: Chips, Salsa and Sliced Avocado Easy Homemade Salsa Time: 10 Minutes 1 can of whole tomatoes oz, drained 1 red onion, quartered a couple garlic cloves whole or minced (whatever you have) 2 Tbs. of lime 2 tsp of salt 2 tsp of cumin a large handful of fresh cilantro 1-4 oz. can of jalapenos Put everything in a food processor and blend until consistency is like you prefer. Serve chilled!

5 Crockpot Chicken Spaghetti Hands On Time: 10 Minutes Slow Cooker Time: 5-8 Hours + 30 Minutes lbs. boneless chicken 1 onion, diced ½ green pepper, diced** ½ red pepper, diced** 1 garlic clove, crushed salt and pepper to taste 3-4 drops hot sauce 2 cans cream of chicken soup* 2 cups shredded cheddar cheese 12 oz. broken spaghetti pieces, cooked Place chicken, onions, peppers, garlic in crockpot. Sprinkle with salt and pepper and hot sauce. Spoon cream of chicken soup over the top. Cover and cook on high for 5-6 hours or low for 7-8 hours. Shred meat with a fork or tongs. It will fall apart easily. Stir in cooked spaghetti and 1½ cups of cheese. Let heat for another 30 minutes. Top with remaining cheese. Let melt and then serve. *Homemade Cream of Chicken Soup (this makes the equivalent of two cans) 8 Tbs. butter 8 Tbs. unbleached all-purpose flour 1 ½ cups milk 1 ½ cups chicken broth Don t want to use cream of chicken soup? Melt butter in a pan. Whisk in flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in milk and broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. **Notes: Toss extra peppers in side salads throughout the week. Serving Suggestion: Sliced Cucumbers and Tomatoes

6 Quick Bean Soup Time: 15 Minutes 1/2 Onion, diced 1 Tbs. Vegetable oil 2-3 Slices of bacon, diced and fried or 1/2-1 cup diced ham or smoked sausage 1 can Butter beans, drained 1 can Kidney beans, drained 1 can Pinto beans, drained 1 can Diced tomatoes with juice 1 box (or 2 cans) Chicken broth 1/2 tsp. Oregano Cook the onion in oil in a large pot. When it's tender and translucent add all the other ingredients. Salt and pepper to taste. Heat and eat. Serving Suggestion: Whole Wheat Rolls, Side Salad

7 Garlic Dijon Fish Sheet Pan Dinner Hands On Time: 15 Minutes Bake Time: 35 Minutes 6-8 frozen white fish fillets 4 Tbs. butter, melted 2 Tbs. lemon juice 2 tsp. Dijon mustard 1 garlic clove, crushed 1-2 tsp. dried parsley salt and pepper to taste 1 container butternut squash cubes 1 bag fresh Brussels sprouts Preheat oven to 400 degrees. Place thawed fillets on buttered baking sheet. Stir remaining ingredients together, except butternut squash cubes and brussels sprouts, and pour over fish. Set in refrigerator till ready to cook. Brush olive oil on a second baking sheet. Toss butternut squash cubes with a drizzle of olive oil, salt and pepper. Place in 400 degree oven for 15 minutes. Meanwhile, clean, stem and cut Brussels sprouts in half. Drizzle with olive oil and season with salt and pepper. Pull butternut squash from oven and add Brussels sprouts that have stems removed, cut in half and drizzled with olive oil, salt and pepper. Place them on the baking sheet with the butternut squash. Place fish in oven at 400 degrees and bake for 20 minutes or until fish easily flakes with a fork. Fish and vegetables should be done at the same time. Note: If you prep this in the morning, you can place frozen fillets on a buttered baking sheet. Stir remaining ingredients, except butternut squash cubes and brussels sprouts, together and pour over fish. Cover and store in fridge until you re ready to bake that night. Serving Suggestion: Baked Sweet Potatoes Baked Sweet Potatoes 1/2-1 sweet potato/person Put a small sheet of foil on the rack below the rack the sweet potatoes are on. This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes. Don't preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the foil. Turn the oven on to 425. Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes. After the time has elapsed, don't open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.

8 Zesty Crockpot Chicken with Cous Cous Hands On Time: 10 Minutes Slow Cooker Time: 5-9 Hours 1 whole chicken 1 large onion, sliced thin 4 tsp. salt 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper ½ tsp. garlic powder ½ tsp. black pepper 1 box couscous Clean the chicken and remove the giblets from the insides. Place the onions on the bottom of the slow cooker. Mix all the spices together and rub all over the chicken. Place the chicken in the slow cooker on top of the onions. Cook on high for 5-6 hours or low for 7-9 hours. For the couscous: Cook according to the package directions, except instead of water use the broth and onions from the chicken. Serving Suggestion: Green Beans

9 Kentucky Nut Pie Hands On Time: 20 Minutes Bake Time: 30 Minutes 1/2 cup butter, melted 1 cup sugar 1/2 cup unbleached all-purpose flour 2 eggs, slightly beaten 1 tsp. vanilla (or 3 Tbs. bourbon) 3/4 cup nuts, pecans or walnuts 3/4 cup chocolate chips pie shell, unbaked* Put the pie shell in a shallow pie plate. In a large bowl, stir together the ingredients in the order given. Pour into the pie shell and bake at 350 degrees for 30 minutes. *Homemade Pie Crust 1 cup pastry flour or white whole wheat flour ½ cup (less) butter 1 tsp. salt 2 Tbs. + 1 tsp. water I always use butter in my crusts and I soften it a bit. Notice that you ll use a bit less than ½ cup. I use about ½ Tbs. less. The basic directions are to cut the butter into the flour and salt. Add the water and stir with a fork until it forms a ball. Roll it out and put it in the pie pan.