THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 6 DAY 5 STANDARD PLAN Easy Taco Pizza. Baked Hawaiian Chicken

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1 STANDARD PLAN THIS WEEK'S MENU: DAY 1 Easy Taco Pizza Cake Batter Cheesecake Bars Recipe DAY 2 Baked Hawaiian Chicken DAY 3 Standard Plan- Heavenly Halibut Garlic Tomato Pasta DAY 4 DAY 5 DAY 6 DAY 7 Slow Cooker Beef Cheesy Parmesan Bacon LEFTOVERS Slow Cooker Parmesan Minestrone Soup Chicken Honey Pork Roast Recipe The BEST Chewy Butternut Squash Bake Chocolate Chip Cookies

2 DAY 1 EASY TACO PIZZA M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 8 Minutes 1 (13.8 ounce) can Pillsbury pizza crust dough 1 pound ground beef 1 (1 ounce) envelope taco seasoning 1/2 cup refried beans 1/2 cup sour cream 1 cup Mexican blend cheese 1 cup shredded lettuce 1/2 cup sliced olives 1 tomato (chopped) 1. Bake dough according to directions on package. (400 degrees for 8 minutes) 2. Brown the ground beef over medium heat until completely cooked. 3. Drain grease and mix in taco seasoning. 4. Spread refried beans over pizza crust, and then spread sour cream over refried beans. 5. Top with cooked ground beef, cheese, lettuce, olives, and tomatoes. 6. Reduce the oven temp to 350 degrees and place pizza in oven for about 8 minutes or until cheese is melted and toppings are heated through. 7. Remove from oven and serve warm

3 CAKE BATTER CHEESECAKE BARS RECIPE D E S S E R T Serves: 9 Prep Time: 3 Hours 30 Minutes Cook Time: 40 Minutes 1 3/4 cups vanilla wafer crumbs 6 Tablespoons butter (melted) 2 Tablespoons sugar 2 (8 ounce) packages cream cheese (room temperature) 3/4 cup sugar 2 eggs 1 egg yolk 1/2 cup milk 2 Tablespoons milk 1 1/2 teaspoons vanilla 1/4 teaspoon salt 1/2 cup yellow cake mix 1/4 cup sprinkles 1. Preheat oven to 350 degrees F. 2. Grease a 9-inch square baking pan, then line with parchment paper; set aside. 3. Stir together vanilla wafer crumbs, the melted butter, and 2 Tablespoons sugar. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes. 4. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar and beat for an additional couple of minutes, until smooth. 5. Add the eggs and yolk, 1/2 cup + 2 Tablespoons milk, vanilla, salt and beat again until completely combined and smooth. 6. Finally, stir in the cake mix and sprinkles until smooth. 7. Pour the filling over the crust. Set the pan in a larger pan (a 9 13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. 8. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight. 9. Cut into bars. Store leftovers in an airtight container in the refrigerator.

4 DAY 2 BAKED HAWAIIAN CHICKEN M A I N D I S H Serves: 6 Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes 4 boneless skinless chicken breasts salt and pepper, to taste 1 1/2 cups cornstarch 3 eggs (lightly beaten) 1/4 cup canola oil Hawaiian Sauce Ingredients 1 cup pineapple juice 1/2 cup brown sugar 1/3 cup soy sauce 1 teaspoon minced garlic 1/2 Tablespoon cornstarch 1 red bell pepper (diced) 1 green bell pepper (diced) 4 green onions (roughly chopped) 1 (20 ounce) can pineapple tidbits (drained) 1. Preheat oven to 325 degrees F. 2. Cut chicken breasts into bite-sized pieces and season with salt and pepper. 3. Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!). 4. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. 5. Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray. 6. In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. 7. Add the red bell pepper, green bell pepper, green onions and pineapple tidbits. 8. Pour over chicken and bake for 1 hour, stirring every 20 minutes.

5 DAY 3 STANDARD PLAN- HEAVENLY HALIBUT M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 10 Minutes 3/4 cup shredded mozzarella cheese 3 Tablespoons butter (softened) 3 Tablespoons mayonnaise 1 1/2 Tablespoons lemon juice 4 1/2 Tablespoons chopped green onions 1/3 teaspoon salt 1 dash hot pepper sauce 3 pounds skinless halibut fillets 1. Preheat the oven broiler to low broil. 2. Line a baking sheet with foil 3. In a bowl, mix the cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. 4. Arrange the halibut fillets in the prepared baking dish. 5. Broil halibut fillets 8 minutes in the preheated oven, or until easily flaked with a fork. Spread with the cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

6 GARLIC TOMATO PASTA S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 22 Minutes 1 (16 ounce) package pasta shells 15 ounces ricotta cheese 1/2 cup water 1 cup cherry tomatoes (diced) 1 boneless skinless chicken breast (cooked and cubed) 2 cups baby spinach leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon garlic powder 1/8 teaspoon garlic salt 1/2 cup shredded Parmesan cheese 1. Boil the shells according to the package. Drain the water. 2. In another bowl combine the ricotta cheese and water 3. Microwave the mixture for 1 minute and stir until creamy. 4. Add in the diced tomatoes, cubed chicken, and spinach leaves. 5. Mix in the salt, pepper, garlic powder, and garlic salt until well combined. 6. Toss well and top with shredded Parmesan cheese.

7 DAY 4 SLOW COOKER BEEF MINESTRONE SOUP M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 4 Hours 1 pound ground beef 1 (14.5 ounce) can diced tomatoes (do not drain) 2 cups carrots (chopped) 2 cups potatoes (chopped) 1 1/2 cups celery (chopped) 1 yellow onion (diced) 3 teaspoons minced garlic 1 Tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 4 cups beef stock 2 cups water 3 cups tomato juice 1 (15 ounce) can red kidney beans (drained and rinsed) 1 (15 ounce) can cannellini beans (drained and rinsed) 1 1/2 cups zucchini (diced) 1 cup ditalini pasta (uncooked) 1 (15 ounce) can green beans (drained) 1. In a medium skillet, brown ground beef until completely cooked. 2. Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker. 3. Add in beef stock, water, and tomato juice. 4. Cover and cook on low heat 6-8 hours or high 3-4 hours. 5. After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

8 DAY 5 CHEESY PARMESAN BACON CHICKEN M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 32 Minutes 2 eggs (beaten) 2 Tablespoons water 1 1/2 cups grated Parmesan cheese 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 6 boneless skinless chicken breasts 2 cups shredded mozzarella cheese 6 slices bacon (cooked and crumbled) 1. Heat oven to 350 degrees. 2. In a mixing bowl mix together the eggs and water. Set aside. 3. In another mixing bowl combine the Parmesan cheese, salt, pepper, and garlic powder. 4. Dip each chicken breast into the egg mixture and then into the cheese mixture. 5. Place in a greased 9 x 13 inch baking dish. 6. Bake for minutes or until juices run clear and chicken is cooked through. 7. Remove from oven and turn oven to broil. 8. Top each chicken breast with mozzarella cheese and bacon. 9. Broil for 1 to 1 1/2 minutes to melt cheese.

9 THE BEST CHEWY CHOCOLATE CHIP COOKIES D E S S E R T Serves: cookies Prep Time: 10 Minutes Cook Time: 15 Minutes 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter (melted) 1 cup packed brown sugar 1/2 cup sugar 1 Tablespoon vanilla 1 egg 1 egg yolk 2 cups semi-sweet chocolate chips 1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner. 2. In a large bowl, sift together the flour, baking soda and salt; set aside. 3. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon. 4. Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 5. Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown. 6. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

10 DAY 7 SLOW COOKER PARMESAN HONEY PORK ROAST RECIPE M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 6 Hours 3 pound boneless pork roast 2/3 cup grated Parmesan cheese 1/2 cup honey 3 Tablespoons soy sauce 2 Tablespoons dried basil 2 Tablespoons minced garlic 2 Tablespoons olive oil 1/2 teaspoon salt 2 Tablespoons cornstarch 1/4 cup cold water 1. Spray slow cooker with non-stick cooking spray, and place roast in slow cooker. 2. In a small bowl, combine the Parmesan cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 3. Cover and cook on low for 6-7 hours or until a meat thermometer reads Remove meat to a serving platter; cover with foil to keep warm. 5. Skim fat from cooking juices and transfer to a small saucepan. 6. Bring liquid to a boil. Combine cornstarch and water until smooth and gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. 7. Slice roast and serve with gravy

11 BUTTERNUT SQUASH BAKE S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 50 Minutes 3 pound butternut Squash 1/4 cup butter (melted) 2 teaspoons minced garlic 1/2 cup Italian bread crumbs 1/2 cup grated Parmesan cheese Salt and pepper, to taste 1. Preheat oven to 375 degrees. 2. Grease a 9 x 13" pan and set aside. 3. Wash and peel squash using a potato peeler. 4. Slice squash vertically down the center and remove seeds. 5. Slice squash halves into 1/2 inch slices 6. Arrange slices into rows in pan, like pictured. 7. In a small bowl, combine butter, garlic, breadcrumbs, and Parmesan cheese. 8. Sprinkle mixture over squash making sure each one is coated with cheese and breadcrumb mixture. 9. Sprinkle with salt and pepper. 10. Bake for minutes, or until squash is cooked all the way through and topping begins to golden.

12 SHOPPING LIST PRODUCE 2 Cups Baby Spinach Leaves 3 Pounds Butternut Squash 2 Cups Carrots 1 1/2 Cups Celery 1 Cup Cherry Tomatoes 4 1/2 Tablespoons Chopped Green Onions 1 Green Bell Pepper 4 Green Onions 2 Cups Potatoes 1 Red Bell Pepper 1 Cup Shredded Lettuce 1 Tomato 1 Yellow Onion 1 1/2 Cups Zucchini BAKING GOODS 1/2 Teaspoon Baking Soda 1/2 Cup Brown Sugar 1/4 Cup Canola Oil 1 2/3 Cups Cornstarch 2 Cups Flour 1 Cup Packed Brown Sugar 2 Cups Semi-sweet Chocolate Chips 1/4 Cup Sprinkles 1 1/2 Cup Sugar 1 2/3 Tablespoons Vanilla CANS/SAUCES 4 Cups Beef Stock 1 (15 Ounce) Can Cannellini Beans 1 Dash Hot Pepper Sauce 1 (14.5 Ounce) Can Diced Tomatoes 1 (15 Ounce) Can Green Beans 1 (20 Ounce) Can Pineapple Tidbits 1 (15 Ounce) Can Red Kidney Beans 1/2 Cup Refried Beans 1/2 Cup Sliced Olives 2/3 Cup Soy Sauce MEAT 3 Pounds Boneless Pork Roast 2 Pounds Ground Beef 3 Pounds Skinless Halibut Fillets 6 Slices Bacon 11 Boneless Skinless Chicken Breasts DAIRY/FROZEN 2 (8 Ounce) Packages Cream Cheese 2 2/3 Cups Grated Parmesan Cheese 1 Cup Mexican Blend Cheese 2/3 Cup Milk 15 Ounces Ricotta Cheese 2 3/4 Cups Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 1/2 Cup Sour Cream 10 Eggs 1 2/3 Cup Unsalted Butter DRY GOODS 1 Cup Ditalini Pasta 1/2 Cup Italian Bread Crumbs 1 (16 Ounce) Package Pasta Shells 1 3/4 Cups Vanilla Wafer Crumbs 1/2 Cup Yellow Cake Mix

13 SPICES SPICES 2 Tablespoons Dried Basil 1 Teaspoon Garlic Powder 1/4 Teaspoon Garlic Salt 1 Tablespoon Italian Seasoning 4 Tablespoons Minced Garlic 2 Teaspoons Pepper 2 1/3 Tablespoons Salt 0 Salt And Pepper, To Taste 1 (1 Ounce) Envelope Taco Seasoning MISCELLANEOUS MISCELLANEOUS 1/2 Cup Honey 1 1/2 Tablespoons Lemon Juice 3 Tablespoons Mayonnaise 2 Tablespoons Olive Oil 1 (13.8 Ounce) Can Pillsbury Pizza Crust Dough 1 Cup Pineapple Juice 3 Cups Tomato Juice