THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 GLUTEN FREE- 06/29/2018. Chicken Pesto and Asparagus Skillet

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1 GLUTEN FREE- 06/29/2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Chicken Pesto and Asparagus Skillet Gluten Free- Pineapple Lime Jello Easy Baked Salmon Gluten Free- Slow Cooker Turkey Burger Joes Gluten Free- Patriotic Fruit Pizza DAY 4 DAY 5 DAY 6 DAY 7 LEFTOVERS Gluten Free- Spinach Ham and Veggie Frittata Gluten Free- Korean and Artichoke Stuffed Recipe Beef Chicken Gluten Free- Patriotic Gluten Free- Zucchini Crepes Parmesan Bake

2 DAY 1 CHICKEN PESTO AND ASPARAGUS SKILLET M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 25 Minutes 3 Tablespoons olive oil 1 1/2 pounds boneless, skinless chicken tenders (sliced into strips) Salt and pepper, to taste 1/2 cup sun-dried tomatoes (drained of oil, chopped) 1 pound asparagus (ends trimmed and cut in half) 1 cup broccoli florets 1/2 cup basil pesto 1 1/2 cups cherry tomatoes (halved) 1. Heat olive oil in a large skillet over medium heat. Add in chicken tenders and season with salt and pepper. Add in sun-dried tomatoes and cook until chicken is heated through (about 7-10 minutes). Remove chicken and tomatoes from skillet, set aside. 2. Add asparagus and broccoli to skillet and season with salt and pepper. Cook for 6-10 minutes or until vegetables are crisp tender. Remove vegetables from skillet. 3. Add chicken and tomatoes back to skillet and add in pesto, continuing to cook over medium heat until chicken is heated through. Add in cherry tomatoes and cooked vegetables and lightly mix until everything is coated with pesto. 4. Remove from heat and serve warm.

3 GLUTEN FREE- PINEAPPLE LIME JELLO S I D E D I S H Serves: 6 Prep Time: 5 Minutes Cook Time: 1 (8 ounce) container of low fat Cool Whip 1 (4 ounce) box of Lime Jello 1 (12 ounce) container of fat free Cottage Cheese 1 (21 ounce) can of tidbit pineapple, drained 2 Bananas, sliced 1. Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip. Next fold in the cottage cheese, pineapple and bananas. Stick into the refrigerator until you are ready to eat!

4 DAY 2 EASY BAKED SALMON M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 large salmon filet 1 bag frozen brussels sprouts, steamed 1 bunch asparagus 2 Tablespoons olive oil Garlic salt Salt and pepper, to taste Fish seasoning 2 Tablespoons butter 1. Place the salmon skin side down in the middle of the pan. 2. Cook brussels sprouts as directed on the package. Once they are cooked put them on one side of the salmon in the pan. 3. Place uncooked asparagus on the other side of the of the salmon. 4. Drizzle olive oil over both vegetables and sprinkle with garlic salt. 5. Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning. 6. Cut your butter into small pieces and place it on top of salmon. 7. Bake at 400 degrees F for 20 minutes, or until cooked through.

5 DAY 3 GLUTEN FREE- SLOW COOKER TURKEY BURGER JOES M A I N D I S H Prep Time: Cook Time: 1 Pound Ground Turkey 1/4 Onion (chopped) 1 Tablespoon Prepared Mustard 1/2 Teaspoon Garlic Powder 2 Tablespoons Ketchup 2 Tablespoons GF BBQ Sauce 2 Tablespoons Chopped Dill Pickles 1 Cup Shredded Velveeta Cheese 6 GF Buns 1. Brown 1 pound of ground turkey over the stove. 2. In a bowl, mix together onion, mustard, garlic powder, ketchup, BBQ sauce, and chopped pickles. 3. Place browned ground turkey in slow cooker and pour sauce mixture over top, along with the cheese. Mix gently to cover all the meat. 4. Cook on high for 2 hours, stirring half way through. 5. Serve on your favorite hamburger buns with your favorite condiments, and enjoy!

6 GLUTEN FREE- PATRIOTIC FRUIT PIZZA D E S S E R T Serves: 8 Prep Time: 20 Minutes Cook Time: 2 1/2 cups crushed GF graham crackers (I use Kinnikinnick S'moreables Graham Crackers) 1/2 cup sweetened condensed milk 1 teaspoon vanilla 1 (8 ounce) package cream cheese 1/2 cup plain Greek yogurt 1/2 cup powdered sugar 10 strawberries (diced) 1/2 cup fresh blueberries 1/3 cup sweetened shredded coconut 1. Combine the crushed graham crackers, sweetened condensed milk, and vanilla until well combined. 2. Spread the mixture out on a pizza pan (you can also use a 9x13 baking dish). 3. In a separate bowl, combine cream cheese, Greek yogurt, and powdered sugar until fully mixed and smooth. 4. Spread this mixture over the graham cracker crust, leaving a little graham cracker crust showing. 5. Decorate your pizza with the strawberries and blueberries, and sprinkle powdered sugar over to finish.

7 DAY 5 GLUTEN FREE- SPINACH AND ARTICHOKE STUFFED CHICKEN M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1/2 cup plain greek yogurt 1/2 cup light mayonnaise 1/8 cup onion (diced) 1 teaspoon minced garlic 1 teaspoon garlic salt 1 cup spinach (chopped) 1/2 cup artichoke hearts (chopped) 1/2 cup mozzarella cheese 1/4 cup grated Parmesan cheese 4 boneless skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 2 Tablespoons olive oil 1. Preheat oven to 350 degrees. 2. In a bowl, combine greek yogurt, mayonnaise, onion, garlic, garlic salt, spinach, artichoke hearts, and cheese. Combine well and set aside. 3. Butterfly chicken breasts, leaving them attached on one side. 4. Open chicken breasts and spoon 1/4 cup cheese mixture into middle. Secure closed with toothpicks. 5. Top chicken breasts with salt, pepper, and paprika. 6. Heat oil in skillet over medium heat. 7. Once heated, place chicken breasts on skillet and sear 3-4 minutes on each side. 8. If using an oven safe skillet, transfer directly to the oven from there, or carefully transfer chicken to greased baking dish and bake for minutes, or until chicken reaches internal temperature of 165 degrees.

8 GLUTEN FREE- ZUCCHINI PARMESAN BAKE S I D E D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 15 Minutes 3 Tablespoons of olive oil 1/2 cup red onions (chopped) 1 teaspoon minced garlic 4 medium Zucchini's (chopped into cubes) 1 cup frozen corn 1/2 cup of Mozzarella cheese 1/4 cup of shredded Parmesan cheese Salt and Pepper, to taste 1. Preheat your oven to 350 F. 2. In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat and add corn, cheese, and salt and pepper. 3. Place into a 9X9 pan and bake uncovered for 15 minutes. Remove and serve.

9 DAY 6 HAM AND VEGGIE FRITTATA RECIPE M A I N D I S H Serves: 6-8 Prep Time: 10 Minutes Cook Time: 30 Minutes 2 Tablespoons olive oil 2 large russet potatoes, peeled and diced 1 cup sliced mushrooms 1 onion, diced 12 large eggs 1 cup diced cooked ham 1 tomato, diced 1 cup shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon ground pepper 1. Preheat oven to 400 degrees F. 2. In a large pan, saute potatoes, onions and mushrooms in olive oil over medium heat for 15 minutes or until potatoes are soft and cooked through. 3. In a large mixing bowl, whisk together eggs. 4. Add ham, tomato, cheese, salt and pepper. 5. Add cooked potato mixture to egg mixture and mix until combined. 6. Spray a large skillet with nonstick cooking spray and pour in egg and potato mixture. 7. Cook for minutes or until eggs are set up.

10 GLUTEN FREE- PATRIOTIC CREPES D E S S E R T Serves: 20 Prep Time: 1 Hour 20 Minutes Cook Time: 20 Minutes Red Velvet Crepes 2 large eggs 1 egg yolk 1 cup fat free milk 1/2 cup water 1/4 teaspoon salt 4 Tablespoons butter (melted) 1 Tablespoon sugar 1/2 teaspoon vanilla 1 cup GF flour (I use Bob's Red Mill 1:1) 2 Tablespoon cocoa powder 2 teaspoons red food color White Crepes 2 large eggs 1 egg yolk 1 cup fat free milk 1/2 cup water 1/4 teaspoon salt 3 Tablespoons butter (melted) 1 tablespoon sugar 1/2 teaspoon vanilla 1 cup GF flour (I use Bob Red's Mill 1:1) Filling 1 (8 ounce) block cream cheese 1 cup marshmallow cream 1 (8 ounce) can whipped cream Fruit for filling 1 cup strawberries, sliced 1 cup blueberries 1 cup blackberries 1. In a blender, combine the eggs, egg yolk, milk, water, salt, butter, sugar, vanilla, flour, cocoa powder, and red food coloring until smooth. 2. Clean the blender and repeat the process for the white crepes. 3. Keep the batter's separate and let them sit for one hour before cooking them. 4. While they sit, make the cream filling by beating the cream cheese until it is smooth and creamy. 5. Then add the marshmallow cream and continue to blend. 6. Fold in the whipped cream until everything is fully combined. 7. Place in fridge until ready to use. 8. Once the batters have sat for an hour, preheat the stovetop to medium heat. 9. Spray a pan with non-stick cooking spray. 10. Add about 1/3-1/4 cup of batter to the pan and tilt the pan in a circular motion until the batter is spread out in a rounded circle. 11. Let the crepe cook for about 1 minute on each side. 12. Once they crepe is done, add about 2-3 tablespoons of the cream mixture to the crepe, and decorate with desired fruit. 13. We prefer strawberries, blueberries and blackberries, but all fruit would be delicious with these!

11 DAY 7 GLUTEN FREE- KOREAN BEEF M A I N D I S H Serves: 4 Prep Time: Cook Time: 20 Minutes 1 pound ground beef 2 teaspoons minced garlic 1 tablespoon sesame oil 1/2 cup brown sugar 1/4 cup GF soy sauce 1/4 teaspoon ground ginger salt and pepper, to taste 1/2-1 teaspoon crushed red peppers (depending on how spicy you like it) Rice, cooked 1 bunch green onions (diced) 1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil. 2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 3. Simmer for a few minutes to blend the flavors. 4. Serve over steamed rice and top with green onions.

12 SHOPPING LIST MISCELLANEOUS 1/2 Cup Artichoke Hearts 2 Tablespoons Chopped Dill Pickles 2 Tablespoons Ketchup 1/2 Cup Light Mayonnaise 3/4 Cup Olive Oil 1 Tablespoon Sesame Oil PRODUCE 1 Pound, 1 Bunch Asparagus 2 Bananas, Sliced 1 Cup Blackberries 1 Cup Broccoli Florets 1 1/2 Cups Cherry Tomatoes 1 Bunch Green Onions 2 Large Russet Potatoes, Peeled And Diced 4 Medium Zucchinis 1/4 Onion 1 Onion, Diced 1/2 Cup Red Onions 1 Cup Sliced Mushrooms 1 Cup Spinach 10 Strawberries 1 Cup Strawberries, Sliced 1 Tomato, Diced 1 1/2 Cups Blueberries CANS/SAUCES 1/2 Cup Basil Pesto 2 Tablespoons GF BBQ Sauce 1/4 Cup GF Soy Sauce 1/2 Cup Sun-dried Tomatoes 1 (21 Ounce) Can Tidbit Pineapple, Drained DAIRY/FROZEN 1 (8 Ounce) Block Cream Cheese 2/3 Cup Butter 1 (8 Ounce) Package Cream Cheese 2 Egg Yolk 1 (12 Ounce) Container Fat Free Cottage Cheese 2 Cups Fat Free Milk 1 Bag Frozen Brussels Sprouts, Steamed 1 Cup Frozen Corn 1/4 Cup Grated Parmesan Cheese 16 Large Eggs 1 (8 Ounce) Container Low Fat Cool Whip 1 Cup Mozzarella Cheese 1 Cup Plain Greek Yogurt 1 Cup Shredded Cheddar Cheese 1/4 Cup Shredded Parmesan Cheese 1 Cup Shredded Velveeta Cheese 1 (8 Ounce) Can Whipped Cream

13 MEAT MEAT 4 Boneless Skinless Chicken Breasts 1 1/2 Pounds Boneless, Skinless Chicken Tenders 1 Cup Diced Cooked Ham 1 Pound Ground Beef 1 Pound Ground Turkey 1 Large Salmon Filet BAKING GOODS 1/2 Cup Brown Sugar BAKING GOODS 2 Tablespoons Cocoa Powder 2 Cups GF Flour 1 (4 Ounce) Box Lime Jello 1 Cup Marshmallow Cream 1/2 Cup Powdered Sugar 2 Teaspoons Red Food Color 2 Tablespoons Sugar 1/2 Cup Sweetened Condensed Milk 1/3 Cup Sweetened Shredded Coconut 2 Teaspoons Vanilla DRY GOODS 2 1/2 Cups Crushed GF Graham Crackers 6 GF Buns Rice, Cooked SPICES 1/2-1 Teaspoon Crushed Red Peppers Fish Seasoning 1/2 Teaspoon Garlic Powder 1 Teaspoon, Garlic Salt 1/4 Teaspoon Ground Ginger 1/4 Teaspoon Ground Pepper 1 1/3 Tablespoons Minced Garlic 1 Teaspoon Paprika 1 Teaspoon Pepper 1 Tablespoon Prepared Mustard 1 1/3 Tablespoons Salt