THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family- Balsamic Steak and Vegetable Kabobs

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1 SMALLER FAMILY DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Cheesy Broccoli Chicken Skillet Smaller Family- S mores Pizza Smaller Family- Balsamic Steak and Vegetable Kabobs Smaller Family- Loaded Broccoli Salad Smaller Family- Chicken Pesto and Asparagus Skillet DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Philly Smaller Family- Salsa LEFTOVERS Smaller Family- Easy Cheesesteak Wrap Verde Enchiladas Lasagna Cupcakes Smaller Family- Street Smaller Family- Triple Corn Pasta Salad Peanut Butter Muddy Buddies

2 DAY 1 SMALLER FAMILY- CHEESY BROCCOLI CHICKEN SKILLET M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 30 Minutes 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon paprika 1 Tablespoon olive oil 4-5 cloves garlic (minced) 1 (10.5 ounce) can Cream of Chicken Soup 1/2 cup greek yogurt 1 cup cheddar cheese 3 cups chopped broccoli 1 teaspoon fresh parsley (chopped) 1. Season chicken with salt, pepper and paprika. Set aside. 2. Heat large pan to medium-high heat. 3. Pour the olive oil in the pan. 4. Place the chicken in the pan and cook for 5 minutes on each side or until the chicken is browned. 5. Remove the chicken from the pan, cover and keep warm. 6. In same pan you used for the chicken, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the cream of chicken soup and greek yogurt. Cook until the mixture is hot and bubbly, then turn the heat down to low. 7. Add chicken and broccoli back into the pan. 8. Sprinkle cheese over the chicken and broccoli and cover it with a lid. 9. Cook for another 10 minutes or until chicken is cooked through. 10. Serve with rice or pasta. Garnish with chopped parsley.

3 SMALLER FAMILY- S MORES PIZZA D E S S E R T Serves: 1 pizza Prep Time: 15 Minutes Cook Time: 10 Minutes 2 cups graham cracker crumbs 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter (room temperature) 1 cup light brown sugar 2/3 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 4 cups miniature marshmallows 2 cups milk chocolate chips (divided) 1. Preheat the oven to 350 degrees F. 2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside. 3. In another bowl, beat the butter and sugars together until creamy and smooth. 4. Add in egg and vanilla extract and mix until combined. 5. Slowly add the dry ingredients and mix until just combined. 6. Roll out dough onto a 13-inch pizza pan sprayed with nonstick cooking spray. 7. Bake for minutes, or until the middle is set. Remove from oven. 8. Cover crust in mini marshmallows and 1 cup chocolate chips then return to the oven for 3 minutes or until marshmallows turn golden brown. Remove from oven. 9. Melt remaining chocolate chips in the microwave and drizzle over the top of the pizza. 10. Sprinkle on extra graham cracker crumbs, if desired.

4 DAY 2 SMALLER FAMILY- BALSAMIC STEAK AND VEGETABLE KABOBS M A I N D I S H Serves: 3 Prep Time: 2 Hours 10 Minutes Cook Time: 10 Minutes 1/8 cup olive oil 1/8 cup balsamic vinegar 1/8 cup Worcestershire sauce 1/8 cup soy sauce 1 teaspoon dijon mustard 1 1/2 teaspoons minced garlic salt and pepper (to taste) 1 pound sirloin steak (cut into bite-sized pieces) 1/2 yellow onion (cut into bite-sized pieces) 1/2 yellow bell pepper (cut into bite-sized pieces) 1/2 orange bell pepper (cut into bite-sized pieces) 1/2 (16 ounce) package fresh mushrooms (cut into bite-sized pieces) 1. In a large bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard, minced garlic and salt and pepper. 2. Add cut steak to marinade. 3. Cover bowl with saran wrap and store in the fridge for at least 2 hours before grilling. 4. After steak has marinated, slide alternating pieces of steak, onion, bell peppers and mushrooms onto skewers. 5. Heat grill to medium-high heat and grill for 8-10 minutes or until done.

5 SMALLER FAMILY- LOADED BROCCOLI SALAD S I D E D I S H Serves: 4-6 Prep Time: 2 Hours 15 Minutes Cook Time: 2 cups broccoli florets (chopped) 1/3 cup shredded carrots 2 Tablespoons red onion (diced) 1/2 gala apple (diced) 1/4 cup Craisins 2 Tablespoons chopped walnuts 2 ounces sharp cheddar cheese (cubed) 4 slices bacon (cooked and crumbled) Dressing ingredients: 1/4 cup light mayonnaise 1/4 cup plain Greek yogurt 1 Tablespoon red wine vinegar 1/2 Tablespoon fresh lemon juice 1/2 Tablespoon sugar 1. In a large bowl, mix together broccoli, carrots, onion, apple, craisins, walnuts, cheese, and bacon. 2. In a smaller bowl, combine dressing ingredients. 3. Gently fold the dressing into the broccoli bowl until all ingredients are coated with dressing. 4. Cover and chill in the fridge for 2 hours before serving. 5. Salad will remain fresh for up to 2 days covered in the fridge.

6 DAY 3 SMALLER FAMILY- CHICKEN PESTO AND ASPARAGUS SKILLET M A I N D I S H Serves: 3 Prep Time: 10 Minutes Cook Time: 25 Minutes 1 1/2 Tablespoons olive oil 3/4 pounds boneless, skinless chicken tenders (sliced into strips) Salt and pepper (to taste) 1/4 cup sun-dried tomatoes (drained of oil, chopped) 1/2 pound asparagus (ends trimmed and cut in half) 1/2 cup broccoli florets 1/4 cup basil pesto 3/4 cup 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 sun dried 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.

7 DAY 4 SMALLER FAMILY- PHILLY CHEESESTEAK WRAP M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 onion 1 green bell pepper 2 Tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound flank steak 4 tortillas 4 slices provolone cheese 1. Thinly slice onion and green pepper. 2. In a skillet over medium heat, cook onion, pepper, and olive oil until tender and slightly browned. Remove from heat and set aside. 3. Salt and pepper flank steak and thinly slice, then cook over medium heat until it reaches desired doneness. 4. Place an even portion of steak, onions, and peppers on each tortilla, then top each with a slice of provolone cheese. Roll up and serve while warm.

8 DAY 5 SMALLER FAMILY- SALSA VERDE ENCHILADAS M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 20 Minutes 1/2 (16 ounce) bottle salsa verde (divided) 1/2 cup sour cream 1/4 cup chopped cilantro (divided) 2 boneless skinless chicken breasts (cooked and shredded) 4 flour tortillas 1 1/2 cups shredded Monterrey Jack cheese 3/4 cup shredded lettuce 1 tomato (diced) 1. Preheat oven to 350 degrees F. 2. Pour 1/4 cup salsa verde in the bottom of a 9 x 9 inch baking dish. 3. In a small bowl, mix together remaining salsa verde, sour cream, and 2 Tablespoons chopped cilantro. 4. On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese. 5. Roll up and place each tortilla seam-side down in 9 x 9 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese. 6. Bake for minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.

9 SMALLER FAMILY- STREET CORN PASTA SALAD S I D E D I S H Serves: 3 Prep Time: 10 Minutes Cook Time: 10 Minutes 5 ounces bow tie pasta 1 Tablespoon olive oil 1 cup frozen corn 6 Tablespoons mayonnaise 2 ounces Cotija cheese (crumbled) 1 Tablespoon lime juice 2 1/2 Tablespoons fresh cilantro (finely chopped) 1 Tablespoon red onion (finely chopped) 1 teaspoon minced garlic 1/4 teaspoon chili powder 1/2 teaspoon jalapeno pepper (chopped and optional) 1. Cook pasta according to directions on package. Set aside to cool. 2. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred). 3. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and jalapeno pepper (optional). 4. When corn is done, gently fold together pasta, corn, and mayonnaise mixture. Top with additional cilantro and cotija cheese as desired.

10 DAY 7 SMALLER FAMILY- EASY LASAGNA CUPCAKES M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 20 Minutes 1 Tablespoons olive oil 1/2 medium onion (finely diced) 2 cloves garlic (minced) 1/2 pound Jennie-O lean turkey sausage 1/8 cup tomato paste 1/2 (28-ounce) can diced tomatoes 1/8 cup fresh basil (chopped) Salt and Pepper (to taste) 6 whole small basil leaves 1/2 package wonton wrappers (at least 24) Cheese Filling: 6 Tablespoons part-skim ricotta 6 Tablespoons freshly grated Parmesan (plus more for topping) 3/4 cup shredded mozzarella (plus more for topping) Salt and pepper (to taste) 1. Preheat the oven to 350 degrees F. For the meat sauce: 2. In a large skillet over medium-high heat, warm the olive oil, once it is hot add the onion and garlic, sprinkle with a little salt and saute until softened. 3. Add the sausage, breaking up the clumps with your spoon. 4. Cook until the sausage is no longer pink, 3 to 4 minutes. 5. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/8 cup chopped basil, as well as some salt and pepper. 6. Stir to combine and simmer uncovered, for about 3 minutes, stirring every now and then. Take off the burner once cooked, and let it cool a little bit while you prepare the cheese filling. For the cheese filling: 7. Stir together the ricotta, Parmesan, and 1/2 of mozzarella. Season with salt and pepper. Set aside. To assemble the cupcakes: 8. spray cupcake pan with nonstick cooking spray. Place a wonton wrapper in each cup. 9. Drop about 1 Tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. 10. Repeat this until you've built 3 layers total. 11. Top each with a small basil leaf, then another wonton wrapper. 12. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Your cup will be very full! 13. Bake in oven for 15 to 20 minutes. Check them at about 10 minutes to see how much longer they need. Once they are cooked, let them rest in the muffin tin for about 10 minutes. They should come out very easily! Top with more basil if you want.

11 SMALLER FAMILY- TRIPLE PEANUT BUTTER MUDDY BUDDIES D E S S E R T Serves: 5 Prep Time: 5 Minutes Cook Time: 3 Minutes 3 cups Rice Chex cereal 5 ounces Peanut Butter chips 1/2 cup powdered sugar 1/2 (10.2 ounce) bag of peanut butter M&M's 8 Reese's peanut butter cups (cut into sixths) 1. Pour the rice chex into a big mixing bowl. 2. Melt the peanut butter chips in the microwave stirring every 45 seconds until completely melted. Pour over the cereal mixture and stir gently. 3. Toss with the powdered sugar until all the cereal is completely covered. (Using your hands to toss works best) 4. Fold in the M&M's and Reese's chunks.

12 SHOPPING LIST BAKING GOODS 2 1/2 Cups All-purpose Flour 1 Teaspoon Baking Soda 2/3 Cup Granulated Sugar 1 Cup Light Brown Sugar 2 Cups Milk Chocolate Chips 4 Cups Miniature Marshmallows 5 Ounces Peanut Butter Chips 1/2 Cup Powdered Sugar 1/2 Tablespoon Sugar 2 Teaspoons Vanilla Extract PRODUCE 1/2 Pound Asparagus 3/4 Cup Cherry Tomatoes 7 Cloves Garlic 1/4 Cup Fresh Basil 1/2 (16 Ounce) Package Fresh Mushrooms 1 Teaspoon Fresh Parsley 1/2 Gala Apple 1 Green Bell Pepper 1/2 Teaspoon Jalapeno Pepper 1 Tablespoon Lime Juice 1/2 Medium Onion 1 Tablespoon Minced Garlic 1 Onion 1/2 Orange Bell Pepper 3 Tablespoons Red Onion 1/3 Cup Shredded Carrots 3/4 Cup Shredded Lettuce 1 Tomato 6 Whole Small Basil Leaves 1/2 Yellow Bell Pepper 1/2 Yellow Onion 5 1/2 Cups Broccoli 6 2/3 Tablespoons Cilantro 1/2 Tablespoon Lemon Juice MISC. 1/4 Cup Balsamic Vinegar 1/4 Teaspoon Chili Powder 2 Tablespoons Chopped Walnuts 1/4 Cup Craisins 2/3 Cup Olive Oil 1/2 (10.2 Ounce) Bag Peanut Butter M&Ms 1 Tablespoon Red Wine Vinegar 8 Reeses Peanut Butter Cups 1/2 Package Wonton Wrappers CANS/SAUCES 1/4 Cup Basil Pesto 1 (10.5 Ounce) Can Cream Of Chicken Soup 1/2 (28-ounce) Can Diced Tomatoes 1 Teaspoon Dijon Mustard 1/4 Cup Light Mayonnaise 6 Tablespoons Mayonnaise 1/2 (16 Ounce) Bottle Salsa Verde 1/4 Cup Soy Sauce 1/4 Cup Sun-dried Tomatoes 1/4 Cup Tomato Paste 1/4 Cup Worcestershire Sauce

13 MEAT 3/4 Pound Boneless, Skinless Chicken Tenders 1 Pound Flank Steak 1/2 Pound Jennie-O Lean Turkey Sausage MEAT 1 Pound Sirloin Steak 4 Slices Bacon 6 Boneless, Skinless Chicken Breasts DRY GOODS 5 Ounces Bow Tie Pasta 2 Cups Graham Cracker Crumbs 3 Cups Rice Chex Cereal 8 Flour Tortillas DAIRY/FROZEN 1 Cup Cheddar Cheese 2 Ounces Cotija Cheese 2 Eggs 6 Tablespoons Freshly Grated Parmesan 1 Cup Frozen Corn 6 Tablespoons Part-skim Ricotta 2 Ounces Sharp Cheddar Cheese 1 1/2 Cups Shredded Monterrey Jack Cheese 3/4 Cup Shredded Mozzarella 4 Slices Provolone Cheese 1/2 Cup Sour Cream 1 Cup Unsalted Butter 3/4 Cup Plain Greek Yogurt SPICES 1/2 Teaspoon Paprika 2 Teaspoons Pepper 1 Tablespoon Salt