Traditional Small Plan August 6 Week 32 eatathomecooks.com

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1 BBQ Chicken Sandwiches, Corn on the Cob, Cantaloupe Slices Slow Cooker Garlic Dijon Fish Sheet Pan Dinner, Rolls World s Best Burger, Slow Cooker Baked Beans, Sliced Watermelon Slow Cooker BLT Pizza, Simple Wedge Salad 15 Minute Meal Fried Eggs and Spinach over Quinoa, Mixed Fruit 15 Minute Meal Chipotle Chile Chicken Nachos, Cilantro Lime Broccoli Slaw 15 Minute Meal Lemonade Cake PRODUCE Onion ½ {+½ small or ¼ cup diced} +½ {Cantaloupe 1 small} Garlic clove 1 +1 {+1} Butternut squash cubes ½ container Brussels sprouts ½ bag Lemon juice 1 Tbsp. {Watermelon ½} Green onions ¼ cup sliced Tomato 1 {+1} Shredded lettuce 1 cup {Iceberg lettuce ½ head} Spinach 3-4 cups {Mixed fruit small bowl} Red bell pepper ¼ {Broccoli Slaw ½ bag} {Red onion small amount, thinly sliced} {Cilantro small handful} {Lime 1 ½ Tbsp. juice} CANNED/DRY Ketchup or BBQ Sauce 1 cup {+1/8 cup} Taco sauce 4 oz. Liquid Smoke ½ tsp. Brown sugar 1 Tbsp. {+1/3 cup}. Onion soup mix ¼ package Country Bob s All Purpose Sauce ¼ cup {Navy beans 2 cans} {Molasses 1/8 cup} {Chili sauce ½ bottle} Ranch dressing or sauce ½ cup {+enough for drizzling} Quinoa ½ 12 oz. box Diced tomatoes ½ can Black beans ½ can Chopped green chiles 1 small can Chipotle Chile Pepper ½ tsp. +dash Tortilla Chips ½ bag {Hot sauce few dashes} Lemon cake mix Lemon pudding mix 3 oz. box Powdered sugar 1 cup FROZEN Frozen chicken breasts 1 ½ lbs. {Corn on the cob 3-4 ears} Frozen lemonade 6 oz. DAIRY Butter 2 Tbsp. +1 stick Mozzarella cheese 2 cups Eggs Grated parmesan optional for serving Shredded cheddar cheese 1 cup Sour cream ¼ cup Milk 1 1/3 cups MEAT White fish fillets 3-4 Ground sirloin 1 ¼ lbs. {Bacon 3 slices} + 1/3 lb. {+2-3 strips} Chicken 1 1 ½ cups, cooked/chopped BREAD Hamburger Buns {Dinner Rolls 1 package} Whole grain pizza crust 1 ITEMS TO HAVE IN PANTRY/FRIDGE Dry mustard Vinegar Worcestershire sauce Oregano Garlic powder Dried parsley Dijon mustard Seasoned Salt Onion powder Sugar Cumin Salt Pepper Olive Oil

2 BBQ Chicken Sandwiches, Corn on the Cob, Cantaloupe Slices Time: 10 Minutes Hands On, 5-8 Hours Cook Time 1 ½ lbs. frozen chicken breasts ½ onion, diced 1 cup of any combo of ketchup or any kind of bbq sauce (clean out the fridge time!) 4 oz taco sauce (Not salsa) 1 Tbs. brown sugar ½ Tbs. dry mustard 1 Tbs. vinegar 1 Tbs. Worcestershire sauce ½ tsp. oregano ½ tsp. garlic powder ½ tsp. liquid smoke Hamburger Buns 3-4 Toss all the ingredients into the slow cooker. You don't even need to stir. Cook on high for 5-6 hours or low for 7-8. Shred the meat and stir it all up. Serve on buns. Serving Suggestion: Corn on the Cob, Cantaloupe Slices

3 Garlic Dijon Fish Sheet Pan Dinner, Rolls Time: 10 Minutes Hands On, 20 Minutes Bake Time 3-4 white fish fillets 2 Tbs. butter, melted 1 Tbs. lemon juice 1 tsp. Dijon mustard 1 garlic clove, crushed ½ - 1 tsp. dried parsley salt and pepper to taste ½ container butternut squash cubes ½ bag fresh Brussels sprouts Preheat oven to 400 degrees. Place fillets on buttered baking sheet. Stir remaining ingredients, except for squash and brussels sprouts, together 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 together and pour over fish. Cover and store in fridge until you re ready to bake that night. Serving Suggestion: Rolls

4 World s Best Burger, Slow Cooker Baked Beans, Sliced Watermelon Time: 10 Minutes Hands On, 15 Minutes Cook Time, 3-4 Hours for Baked Beans 1 ¼ lbs. ground ¼ package Onion Soup mix ¼ cup Country Bob s All Purpose Sauce ½ Tbsp. seasoned salt Combine all the ingredients and form into patties. Grill and top with whatever burger toppings you prefer. Slow Cooker Baked Beans 2 cans navy beans, drained and rinsed 1/3 cup brown sugar 1/8 cup molasses 1/8 cup ketchup ½ bottle chili sauce ½ small onion diced (about ¼ cup) 3 slices bacon, cooked and chopped or crumbled Combine all the ingredients in the slow cooker. Cook on high for 3-4 hours. The beans may be soupy when you first take the lid off, but will thicken up after a few minutes. Serving Suggestion: Watermelon Slices

5 BLT Pizza, Simple Wedge Salad Total Time Needed: 15 Minutes 1 Whole grain pizza crust 2 cups of Mozzarella Cheese 1/3 lb Bacon, crumbled ¼ cup of sliced green onions 1 tomato chopped 1 cup of shredded lettuce ½ cup of ranch Preheat the oven to 375. Lay the pizza crust out on a pan. Cover with the cheese, bacon, and green onions. Bake for 5-7 minutes until all toppings are melted and lightly browned. Mix the tomato, lettuce, and ranch together in a bowl. Serve the pizza with the lettuce mixture on top of it. Simple Wedge Salad Iceberg Lettuce, ½ head Diced Tomatoes 2-3 strips bacon, crumbled Ranch Dressing Cut the head of lettuce into 3-4 pieces, place one piece on a salad plate. Top with diced tomatoes and bacon pieces. Lightly drizzle with dressing. Serving Suggestion: Simple Wedge Salad

6 Fried Eggs and Spinach over Quinoa, Mixed Fruit Total Time Needed: 13 Minutes ½ 12 oz. box of quinoa 3-4 eggs 3-4 cups spinach 1/8 tsp. garlic powder 1/8 tsp. onion powder Salt and pepper, to taste Grated parmesan, for serving, if desired Cook quinoa according to package directions. In a skillet, fry the eggs until white is set but yolk is still runny. Remove eggs to a plate and add the spinach. Cook 2-5 minutes, until wilted. Stir in seasonings and cook an additional minute. Serve quinoa in bowls topped with spinach and an egg. Top with grated parmesan, if desired. Serving Suggestion: Mixed Fruit

7 Chipotle Chile Chicken Nachos, Cilantro Lime Broccoli Slaw Total Time Needed: 15 Minutes ½ Tbs. olive oil ½ small onion, diced ¼ red bell pepper, diced 1 garlic clove, crushed ½ can diced tomatoes, lightly drained ½ can black beans, rinsed and drained 1 small can chopped green chiles ¼ tsp. sugar ½ Chipotle Chile Pepper ½ tsp. cumin 1-1 ½ cups cooked chicken, chopped ½ bag tortilla chips 1 cup shredded cheddar ¼ cup sour cream Dash of Chipotle Chile Pepper In a saucepan, heat the oil and cook onion, red bell pepper and garlic for 2-3 minutes. Add tomatoes, black beans, green chili, sugar, chipotle chile powder, cumin and chicken. Bring to a boil over medium high heat. Place tortilla chips on baking sheet or stone. Using a slotted spoon, top tortilla chips with chicken chili fixings. Spread cheddar over the top of everything. Broil until cheese is melted and chips are beginning to brown. Watch it close so you don't burn it! Stir sour cream and chipotle chile pepper together. Dollop on top of finished nachos.

8 Cilantro Lime Broccoli Slaw ½ bag of broccoli slaw Small amount of thinly sliced red onion 1 small handful chopped cilantro 1 ½ Tbs. fresh lime juice. ¼ tsp. cumin 1 clove garlic, minced a few dashes of hot sauce 2 Tbs. olive oil Mix a bag of broccoli slaw with some thinly sliced red onion and chopped cilantro in a bowl. Blend lime juice, ground cumin, garlic, hot sauce and olive oil. Pour on top of broccoli slaw mix and stir. Serving Suggestion: Cilantro Lime Broccoli Slaw

9 Lemonade Cake Yield: 12+ Servings Time: 10 Minutes Hands On, Minutes Cook Time Lemon cake mix Lemon pudding mix, 3 oz box 1 stick butter, melted 3 eggs 1⅓ cups milk 6 oz frozen lemonade, thawed 1 cup powdered sugar, sifted In a mixer bowl, blend cake mix, pudding mix, butter, eggs and milk till well blended. Bake at 350 degrees for minutes, or until toothpick comes out clean. Stir thawed lemonade and powdered sugar together until smooth. Pour over the baked cake, before removing the cake from the pan and while the cake is still hot. Gently pull cake from edges of the pan so that the lemonade can run down between the cake and pan. Allow cake to cool in the pan for an hour before turning out onto a plate. Cool completely before serving.