PRODUCE DAIRY CANNED/DRY

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1 1. Shrimp Scampi, Sauteed Spinach 2. Sticky Coconut Chicken, Brown Rice, Broccoli 3. Quick Ham and Pineapple Over Couscous, Spinach Salad 4. Sausage and Corn Quesadillas, Salsa and Tortilla Chips 5. Pasta Primavera, Side Salad 6. All Veggie Vegetable Soup, Whole Wheat Dinner Rolls 7. Cherry Oat Bars PRODUCE Garlic Cloves, 4-6, +2, {+2-4}, +2 Flat-Leaf Parsley, ½ cup Lemon, 1 {Spinach}{+Spinach Salad} Ginger, 1 Tbs. {Broccoli} Red Onion, ¼ large, {+1} Red Bell Pepper, 1 Jalapeno, 1, + ½ {Lime, 2 Tbs.} {Cilantro, large handful} Various Veggies of Choice Basil {Side Salad} Potatoes, carrots, parsnips, onion, plus any other veggies of choice-6-8 cups total MEAT Boneless Chicken Thighs or Breasts, 6-8 Ham Cubes, 1 lb. Italian Sausage, 1 lb. CANNED/DRY Whole Wheat Angel Hair Pasta, 1 lb. White Wine, ½ cup Canned Coconut Milk, 1 cup Rice Vinegar, ¾ cup Sugar, ½ cup Soy Sauce, 3 Tbs. {Brown Rice} Vegetable Oil, 2-3 Tbs. Pineapple Tidbits, 20 oz. Couscous Chicken Broth Tortillas, 8-10 Oil or Cooking Spray {Tortilla Chips} {Whole Tomatoes, oz. can} {Jalapenos, 4 oz. can} Linguini, 1 lb. Tomato Juice, 46 oz. Quick Oats, 1 ½ cups Flour, 1 ½ cups Brown Sugar, 1 cup Cherry Preserves, oz. DAIRY Butter, 5 Tbs., + ¼ cup, +1 ¾ sticks Monterey Jack Cheese, 8 oz. Half and Half, 1 ½ cups Parmesan or Italian Blend Cheese, 1 ½ cups FROZEN Pre-Cooked Shrimp, 1 lb. Corn, 1 cup BREAD {Whole Wheat Rolls} ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Crushed Red Pepper Flakes Cumin Baking Powder

2 Shrimp Scampi Total Time Needed: Minutes 1 pound whole wheat angel hair pasta 4-6 cloves garlic, minced or crushed about 1/2 cup flat-leaf parsley, chopped olive oil 1 lb. frozen, pre-cooked shrimp, medium size 1 tsp. crushed red pepper flakes salt and pepper 1/2 cup white wine juice of 1 lemon 5 Tbs. butter 1 few ladles of the pasta cooking water Boil the water for the pasta and when it s ready cook the pasta according to the package directions. Run the frozen shrimp under cold water to thaw it out. In a large skillet, put the garlic, parsley, salt, pepper, crushed red pepper flakes and about 1/4 cup olive oil. Cook that for just a couple of minutes over medium-high heat. Add the wine to the skillet, then add a couple of ladles of the pasta cooking water and the lemon juice. Add the shrimp and the butter to the skillet and let it cook for a few minutes. Drain the pasta and add it to the skillet, stirring to combine everything with the pasta. Serving Suggestion: Sauteed Spinach

3 Sticky Coconut Chicken Marinade Time: 1+ hours Total Hands on Time: 25 Minutes 6-8 boneless chicken thighs or breasts (I used tenders) 1 cup canned coconut milk 1 Tbs. minced fresh ginger 1 tsp. black pepper 1 tsp. red pepper flakes Glaze ¾ cup rice vinegar ½ cup sugar 3 Tbsp. Soy Sauce 1 tsp. red pepper flakes Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken. While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. Glaze the chicken with the sauce during the last few minutes of grilling. Skillet Instructions: Cook over medium heat until chicken is cooked through. Serving Suggestion: Brown Rice, Broccoli

4 Quick Ham and Pineapple Over Couscous Total Time Needed: 15 Minutes 2 garlic cloves, crushed ¼ of a large red onion, chopped 2-3 Tbs. vegetable oil 1 red bell pepper, chopped 1 jalapeno, seeds removed, diced 1 lb. ham cubes 20 oz can pineapple tidbits, drained and juice reserved salt and pepper to taste couscous cooked in chicken broth Cook garlic and onion in a large skillet in oil. Cook several minutes over medium heat. Add red pepper, jalapeno and ham cubes to the skillet. Cook till onion is done and ham is hot. Add pineapple and several spoonfuls of juice. Season with salt and pepper. Serve over couscous. Serving Suggestion: Spinach Salad EATATHOMECOOKS.COM

5 Sausage and Corn Quesadillas Total Time Needed: 15 Minutes 1 lb. Italian sausage 1 cup corn ½ jalapeño, seeds removed and diced 8 oz Monterey Jack cheese, shredded 8-10 tortillas oil or cooking spray Cook sausage over medium heat in a skillet until done. Add corn and jalapeño and heat through. Spread sausage/corn mix on one half of tortilla. Top with cheese and fold tortilla over. Cook over medium heat in large skillet or griddle until toasted on the outside. Serving Suggestion: Salsa and Tortilla Chips Easy Homemade Salsa 1 can of whole tomatoes oz, drained 1 red onion, quartered a couple garlic cloves whole or minced (whatever you have) 2 Tbs of lime 2 tsp of salt 2 tsp of cumin a large handful of fresh cilantro (I used almost a whole bunch) 1 can of jalapenos (I used a 4 oz can) Put everything in a food processor and blend until consistency is like you prefer. Serve chilled! Note this salsa is best once it sits together a bit in the fridge. Also, I not sure how long it lasts but it has been gone in 4-5 days in my house.

6 Pasta Primavera Total Time Needed: Minutes Your choice of veggies, cut up into bite size pieces. I used broccoli, asparagus, zucchini, green onions and grape tomatoes. Snow pea pods are also good, as are mushrooms if you like them. 1/4 cup butter 2 garlic cloves, minced 1 1/2 cups half and half 1 1/2 cups cheese (parmesan or an Italian blend) fresh basil, chopped salt and pepper 1 lb. linguini Start the water for the pasta and cook it to package directions. The broccoli, asparagus and zucchini can be added to the boiling pasta water during the last few minutes of cooking time if there s room in the pot, or you can steam them separately until they re tender crisp. Melt the butter in a sauce pan. Saute the garlic in the butter. Stir in the half and half. Whisk in the cheese and let it melt into the sauce over medium heat. Try to keep it from boiling. Season the sauce with salt and pepper. Drain the pasta and veggies and put them back into the large cooking pot. Add the sauce, green onions, tomatoes and basil. Toss it all to combine. Serving Suggestion: Side Salad

7 All Veggie Vegetable Soup Hands on Time: 10 Minutes Cook Time: 5-6 Hours 46 oz. can of tomato juice Potatoes, carrots, parsnips, onion-chopped* Any other veggie you would like to add (diced tomatoes, corn, cabbage, green pepper, etc )* Salt and Pepper to taste 5 cups of water *Use 6-8 cups of chopped vegetables, total. Put juice and water into crock pot. Add the chopped veggie and cook on low for 5-6 hours, or until veggies are tender. Season with salt and pepper. Serving Suggestion: Whole Wheat Rolls

8 Cherry Oat Bars Hands on Time: 15 minutes Bake Time: minutes 1½ cups quick oats 1½ cups flour 1 cup brown sugar 1 tsp. baking powder ½ tsp. salt 1¾ sticks butter, softened oz cherry preserves Put all ingredients except preserves in mixing bowl and mix until well combined. Press half of mixture into buttered square baking pan. Spread jam on top. Put remaining mixture on top of jam. Spread with your hands to cover jam and gently press flat. Bake at 350 for minutes. Cool completely before serving. These really do taste better at room temperature.