Traditional December Week 50 eatathomecooks.com

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1 Hamburger and Onions in a Skillet, Roasted Potatoes and Brussels Sprouts Tony s Tilapia with Rice and Broccoli Italian Seasoned Salt and White Wine Pork Tenderloin, Green Beans and Mashed Potatoes Slow Cooker Chicken and Dumplings with Gnocchi Soup, Salad and Rolls Slow Cooker 15 Minute Sweet and Sour Chicken, Spring Rolls and Rice 15 Minute Meal Meatball Gyros, Baby Carrots, Caesar Salad 15 Minute Meal Candy Cane Fudge Ice Cream Sandwich Cake PRODUCE Onion ½ + ¼ small + ½ {Russet Potatoes 1-2} {+2-3} {Brussels sprouts 1 small bag} Garlic clove 1 small +1 small +1 Carrots ½ cup chopped Baby spinach ½ cup {Tossed Salad Kit} Green pepper ½ Cucumber ¼ large or ½ small {Baby Carrots 1 package} {Caesar Salad Kit} CANNED/DRY {Rice 1 ½ cups} +1 cup White wine ¼ cup Progresso Recipe Starter Cooking Sauce Creamy Roasted Garlic Flavor ½ can Chicken broth 6 oz. Pineapple chunks 10 oz. can Candy canes 6 Hot fudge oz. BREAD Hamburger buns 1 package optional {Dinner rolls 1 package} Pita bread 1 package ITEMS TO HAVE IN PANTRY/FRIDGE Creole or Cajun seasoning Paprika Garlic powder Onion powder Ground red pepper Italian seasoning Vinegar Brown sugar Soy sauce Cornstarch Lemon juice Dried mint Oregano Salt Pepper Olive Oil FROZEN {Broccoli} {Green Beans} Potato gnocchi 4 oz. Frozen popcorn chicken ½ large bag {Spring rolls 1 package} Meatballs ¾ - 1 lb. Ice cream sandwiches 12 Cool whip 8 oz. DAIRY Butter or ghee ½ Tbsp. + ¼ stick {+ ¼ stick} {Milk a few Tbsp.} Greek style yogurt 4 oz. MEAT Ground beef 1 lb. Tilapia filets 3 Pork tenderloin 1 1 ½ lbs. Chicken 1 cup cooked, shredded

2 Hamburger and Onions in a Skillet, Roasted Potatoes and Brussels Sprouts Yield: 3 Servings Time: 5 Minutes Hands On, 15 Minutes Cook Time 1 lb. good quality hamburger Kosher salt and fresh ground pepper ½ Tbs. olive oil ½ Tbs. butter or ghee ½ large or 1 small onion, sliced Pat the hamburger into 6-8 patties. Season with salt and pepper. Heat butter and olive oil in a skillet over medium heat. Add burgers to the skillet and cook about 10 minutes per side. Add onions to the skillet during the last 5 minutes of cooking. Serve on buns or on a plate. Roasted Potatoes and Brussels Sprouts 1-2 Russet Potatoes 1 Small bag Brussels Sprouts Olive Oil Salt Pepper Clean and chop the potatoes and Brussels sprouts. Toss with olive oil, kosher salt and fresh ground pepper. Put the potatoes in first and bake them at 400 degrees for about 45 minutes or so, depending on how big you cut the potatoes. When there is approximately minutes left on cook time for potatoes, add Brussels Sprouts to the baking sheet and cook for remaining minutes. Serving Suggestion: Roasted Potatoes and Brussels Sprouts

3 Tony s Tilapia with Rice and Broccoli Yield: 3 Servings Time: 5 Minutes Hands On, 17 Minutes Cook Time 3 Tilapia fillets, thawed ¼ stick Butter, melted Creole or Cajun seasoning to taste Place the fillets on a foil covered baking sheet. Pour the melted butter over them and sprinkle with the seasoning. Tony s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot). Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork. Serving Suggestion: Rice and Steamed Broccoli

4 Italian Seasoned Salt and White Wine Pork Tenderloin, Green Beans and Mashed Potatoes Yield: 4-5 Servings Time: 5 Minutes Hands On, 2 Hours Cook Time 1-1 ½ lb. pork tenderloin 1 small clove garlic ¼ cup white wine ½ - 1 Tbs. homemade Italian Seasoned Salt Place tenderloin in foil lined pan. Cut garlic clove in half and rub all over meat. Leave in pan with meat. Pour white wine over meat. Sprinkle with Italian Seasoned Salt. Wrap in foil, making a loose packet around meat but crimp the foil tightly. Bake at 350 degrees for 1 hour or until done. Homemade Italian Seasoned Salt ¼ cup Kosher salt ½ Tbs. fresh ground pepper 1 tsp. paprika 1 tsp. garlic powder ½ tsp. onion powder ½ tsp. ground red pepper Stir all ingredients together. Makes a ½ pint jar. Mashed Potatoes 2-3 Russet Potatoes Butter Milk Salt Wash the potatoes. Peel and chop them. Put them in a pan and shake salt over them. Add a dollop of butter and cover them with water. Bring to a boil and cook until very tender. The butter in the water helps keep them from boiling over on the stove. When they re done (fall apart when poked with a fork), drain them. If you have a hand-held mixer, you can mix right in your pan. Otherwise, transfer to the bowl of stand mixer. Add more butter to the potatoes and some salt. Begin to mix them, adding dribbles of milk as you go. It doesn t take much milk, so go easy. Taste to be sure you have the right amount of salt. If you like your potatoes lump-free, cook them a long time to be sure they re tender. Then mash them a bit before mixing. Serving Suggestion: Green Beans and Mashed Potatoes

5 Slow Cooker Chicken and Dumplings with Gnocchi Soup, Salad and Rolls Yield: 3-4 Servings Time: 10 Minutes Hands On, 6-8 Hours Cook Time ½ can Progresso Recipe Starters Cooking Sauce, Creamy Roasted Garlic Flavor 6 oz. chicken broth ½ c. chopped carrots ¼ small onion, diced 1 c. cooked, shredded chicken breast 4 oz. frozen potato gnocchi ½ T. Italian seasoning ½ c. baby spinach, chopped In your slow cooker, whisk together the Progresso Recipe Starter 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: Salad and Rolls

6 15 Minute Sweet and Sour Chicken, Spring Rolls and Rice Yield: 3-4 Servings Total Time Needed: 15 Minutes ½ bag frozen popcorn chicken 1 Tbs. vegetable oil ½ onion, chopped ½ green pepper, chopped 1 small garlic clove, crushed 10 oz can pineapple chunks, drained and juice reserved 1 ½ Tbs. vinegar 1 ½ Tbs. brown sugar 1 Tbs. soy sauce ½ Tbs. cornstarch 1 cup white rice, cooked Bake the popcorn chicken according to package directions. While the chicken bakes, cook the onion, green pepper and garlic in oil in a large skillet until vegetables are tender crisp. Mix up the sauce by combining the juice from the pineapple, vinegar, brown sugar, soy sauce and cornstarch. Remove chicken from oven and add to skillet, along with pineapple chunks. Pour sauce into skillet, stirring to coat chicken and vegetables. Bring to a boil. Serve over hot rice. Serving Suggestion: Spring Rolls and Steamed Rice

7 Meatball Gyros, Baby Carrots and Caesar Salad Yield: 3-4 Servings Total Time Needed: 15 Minutes ¾ - 1 lb. frozen meatballs 1 Tbsp. olive oil 1 ½ Tbsp. Lemon juice 1 clove garlic, crushed ½ tsp. dried mint ½ tsp. oregano ½ tsp. black pepper Pita Bread ¼ large cucumber or ½ small, diced 4 oz. Greek style yogurt Thaw the meatballs in a microwave-safe dish for 2 minutes. Stir all other ingredients (except pita, cucumber, and yogurt) together with a fork. Pour over meatballs and stir. Cover and cook in microwave for 3-5 more minutes or until hot. Stir cucumber and yogurt together in a small bowl. Serve meatballs in pita bread and garnish with cucumber-yogurt sauce. Serving Suggestion: Baby Carrots and Caesar Salad

8 Candy Cane Fudge Ice Cream Sandwich Cake Yield: 8-10 Servings Time: 15 Minutes Hands On, Hours freeze time 12 ice cream sandwiches 6 candy canes, crushed oz hot fudge 8 oz Cool Whip, thawed Place 4 ice cream sandwiches on large piece of foil. Spread fudge over the top. Sprinkle crushed candy canes. Repeat layers until you have 3 complete layers. Frost with Cool Whip. Freeze hours before serving. Store in the freezer.