on average, main dish recipes are only per serving* Fix It Fast 10-Meal Kit Recipes fall-winter 2018 BBQ Bacon Pork Tenderloin

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1 on average, main dish recipes are only $3.05 per serving* TM Fix It Fast 10-Meal Kit Recipes BBQ Bacon Pork Tenderloin fall-winter 2018

2 WEEK A Grocery List c ½ bunch fresh cilantro c 1-1½ pounds Brussels sprouts c 1 small onion c 2 medium spaghetti squash c 1½ pounds boneless skinless chicken breasts c 1 (1½ pound) pork tenderloin c 1 pound bacon c 3 pounds lean ground beef c 1½ pounds (26-30 count) raw shrimp c 14.5 ounce can diced tomatoes with basil, garlic and oregano c 28 ounce can crushed tomatoes c 12 ounces linguine pasta c 15 ounce can baby corn nuggets c 4 ounces reduced sodium chicken broth c 1 cup white or brown rice (3 cups cooked) c 12 ounces extra-wide egg noodles c 15 ounce jar 3-cheese Alfredo sauce c 4 ounces finely shredded Italian-blend cheese c 3 ounces grated Parmesan cheese c 16 ounce package frozen sugar snap pea stir-fry blend c 16 ounce package frozen California blend vegetables c Optional for Sautéed Brussels Sprouts: ¼ teaspoon crushed red pepper flakes, shredded Parmesan cheese Pantry Items: c cornstarch c olive oil c salt and pepper Tastefully Simple Items: Bayou Bourbon Glaze, Dried Tomato & Garlic Pesto Mix, Onion Onion Seasoning, Roasted Garlic Infused Oil, Smoky Bacon BBQ Sauce, Ultimate Steak Seasoning. 2

3 only $ 2.13 per serving* 5-star recipe Bayou Glazed Chicken & Veggie Stir-Fry 1½ pounds boneless skinless chicken breasts, thinly sliced 2 tablespoons Roasted Garlic Infused Oil, divided 1 tablespoon + 2 teaspoons Onion Onion Seasoning, divided 2 tablespoons cornstarch, divided 1 (16 ounce) package frozen sugar snap pea stir-fry blend 1 (15 ounce) can baby corn nuggets, drained ½ cup reduced sodium chicken broth ¼ cup Bayou Bourbon Glaze 3 cups cooked white or brown rice 1. In small bowl, combine chicken with 1 tablespoon Roasted Garlic Infused Oil, 1 tablespoon Onion Onion Seasoning and 1 tablespoon cornstarch. Salt and pepper as desired. 2. In large skillet or wok, heat remaining 1 tablespoon Roasted Garlic Infused Oil over high heat. Add chicken and stir-fry 2-3 minutes. Add sugar snap stir-fry and corn; continue stir-frying 3-4 minutes. 3. I n small bowl, combine chicken broth, Bayou Bourbon Glaze, 1 tablespoon cornstarch and 2 teaspoons Onion Onion Seasoning; stir into skillet. Continue stir-frying 1-2 minutes. Active Time: 30 minutes Total Time: 30 minutes Calories: 410 Total Fat: 9g Sat. Fat:1.5g Cholest: 130mg Sodium: 530mg Carbs: 41g Fiber: 3g Sugar: 13g Protein: 40g Serve with cooked white or brown rice. Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Prepare step 3 in a quart freezer bag. Place both bags in a gallon freezer bag with frozen vegetables. Seal well, label and freeze. Thaw completely. Continue with step 2. Wine Pairing: Pinot Gris *Including the average cost of groceries. Optional Ingredients and/or suggested toppings are not calculated into the serving cost. 3

only $ 2.36 per serving* BBQ Bacon Pork Tenderloin 1 (1½ pound) pork tenderloin 1½ teaspoons Ultimate Steak Seasoning, divided 6 slices bacon ½ cup Smoky Bacon BBQ Sauce 1. Preheat oven to 425 F.

4 only $ 2.36 per serving* BBQ Bacon Pork Tenderloin 1 (1½ pound) pork tenderloin 1½ teaspoons Ultimate Steak Seasoning, divided 6 slices bacon ½ cup Smoky Bacon BBQ Sauce 1. Preheat oven to 425 F. Line a medium rimmed baking sheet with aluminum foil. 2. Season pork with 1 teaspoon Ultimate Steak Seasoning. Wrap with bacon slices and place on baking sheet. Sprinkle with remaining ½ teaspoon Ultimate Steak Seasoning. 3. Bake 15 minutes. Brush with Smoky Bacon BBQ Sauce. Continue baking 5-10 minutes or until internal temperature reaches 150 F on an instant-read food thermometer. Serve with any remaining Smoky Bacon BBQ Sauce for dipping, if desired. Serve with Roasted Vegetable Blend (recipe on page 5). Active Time: 10 minutes Total Time: 30 minutes Calories: 210 Total Fat: 7g Sat. Fat: 3g Cholest: 70mg Sodium: 920mg Carbs: 11g Fiber: 0g Sugar: 10g Protein: 25g Wine Pairing: Syrah 4

Roasted Vegetable Blend 1 (16 ounce) package frozen California blend vegetables (broccoli, carrots, cauliflower) 2 tablespoons olive oil 1½ tablespoons Onion Onion Seasoning 1. Preheat oven to 425 F.

5 Roasted Vegetable Blend 1 (16 ounce) package frozen California blend vegetables (broccoli, carrots, cauliflower) 2 tablespoons olive oil 1½ tablespoons Onion Onion Seasoning 1. Preheat oven to 425 F. Line large rimmed baking sheet with aluminum foil. 2. Toss all ingredients together on baking sheet. Bake 15 minutes or until desired doneness. Active Time: 5 minutes Total Time: 20 minutes Calories: 60 Total Fat: 4.5g Sat. Fat: 0.5g Cholest: 0mg Sodium: 150mg Carbs: 4g Fiber: 2g Sugar: 2g Protein: <1g 5

6 only $ 3.43 per serving* 5-star recipe Cheesy Pesto Wicked Beef 1 (12 ounce) package extra-wide egg noodles 1½ pounds lean ground beef 5 tablespoons Dried Tomato & Garlic Pesto Mix, divided 1½ tablespoons Onion Onion Seasoning 1 (15 ounce) jar 3-cheese Alfredo sauce 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained 1 cup finely shredded Italian-blend cheese 1 3 cup chopped fresh cilantro, optional 1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside. 2. Meanwhile, in large skillet over medium-high heat, combine ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired. Cook and crumble until no longer pink, abut 5-7 minutes. Drain off liquid. 3. Reduce heat to medium-low. Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining ¼ cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes. Active Time: 30 minutes Total Time: 30 minutes Calories: 590 Total Fat: 25g Sat. Fat: 10g Cholest: 155mg Sodium: 800mg Carbs: 53g Fiber: 4g Sugar: 10g Protein: 37g 4. Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro, if desired. Serve with Sautéed Brussels Sprouts (recipe on page 7) and bread sticks. Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. 6 Wine Pairing: Cabernet Sauvignon

Sautéed Brussels Sprouts ½ pound bacon, chopped 1-1½ pounds Brussels sprouts, cleaned and halved, or quartered if large 1½ tablespoons Onion Onion Seasoning 1 8-¼ teaspoon crushed red pepper flakes,

7 Sautéed Brussels Sprouts ½ pound bacon, chopped 1-1½ pounds Brussels sprouts, cleaned and halved, or quartered if large 1½ tablespoons Onion Onion Seasoning 1 8-¼ teaspoon crushed red pepper flakes, optional Shredded Parmesan cheese, optional 1. In large skillet, sauté bacon until crispy. Using a slotted spoon, transfer bacon to clean paper towels to drain. Drain off all but 2 tablespoons bacon drippings. 2. Add Brussels sprouts, Onion Onion Seasoning and red pepper flakes, if desired, to skillet. Salt and pepper as desired. Sauté 3-4 minutes; add 2 tablespoons water to skillet. Continue sautéing until liquid is absorbed and sprouts are browned to desired doneness, about 3-4 minutes. 3. Remove from heat and toss with bacon and desired amount of Parmesan cheese. Active Time: 20 minutes Total Time: 20 minutes (does not include optional ingredients) Calories: 140 Total Fat: 10g Sat. Fat: 3g Cholest: 15mg Sodium: 370mg Carbs: 10g Fiber: 4g Sugar: 2g Protein: 7g Have you created your online recipe box on tastefullysimple.com? add to recipe box Save your favorite recipes for at-your-fingertips access anytime. 7

8 only $ 2.60 per serving* One Pot Pesto Linguine 1½ pounds lean ground beef ½ cup chopped onion 1 tablespoon Ultimate Steak Seasoning, divided 1 (28 ounce) can crushed tomatoes 2½ cups water ¼ cup Dried Tomato & Garlic Pesto Mix 12 ounces linguine pasta, broken in half ½ cup grated Parmesan cheese, optional 1. In large saucepan with lid or Dutch oven over medium-high heat, cook and crumble ground beef, onions and 2 teaspoons Ultimate Steak Seasoning until no longer pink, about 6-8 minutes; drain off liquid. 2. Stir in tomatoes, water, Dried Tomato & Garlic Pesto Mix and remaining 1 teaspoon Ultimate Steak Seasoning until combined. Stir in pasta; bring to a boil. 3. Reduce heat and simmer, covered, minutes or until pasta is tender, stirring occasionally to break up pasta. Add additional water if pasta becomes too dry. Remove from heat; stir in Parmesan cheese, if desired. Active Time: 30 minutes Total Time: 30 minutes (does not include optional cheese) Calories: 500 Total Fat: 18g Sat. Fat: 7g Cholest: 75mg Sodium: 770mg Carbs: 54g Fiber: 5g Sugar: 8g Protein: 31g Serve with a green salad and garlic toast. Wine Pairing: Chianti 8

9 only $ 5.46 per serving* Shrimp Pesto Bowls 4 tablespoons Dried Tomato & Garlic Pesto Mix 4 tablespoons water 6 tablespoons Roasted Garlic Infused Oil, divided 2 medium spaghetti squash, cut in half 1½ pounds (26-30 count) raw shrimp, peeled and deveined 2 teaspoons Ultimate Steak Seasoning, divided ¼ cup grated Parmesan cheese 1. In microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, water and 4 tablespoons Roasted Garlic Infused Oil. Microwave on HIGH 1 minute. Stir; set aside. 2. Scrape out seeds from center of squash. Place, upside-down, in a shallow dish. Add a small amount of water to dish. Microwave on HIGH 15 minutes or until strands can easily be removed. Remove squash from microwave. Set aside. 3. In large skillet, heat 1 tablespoon Roasted Garlic Infused Oil over medium-high heat. Add shrimp; sprinkle with 1 teaspoon Ultimate Steak Seasoning. Sauté until cooked through and opaque in color, about 5-6 minutes. Remove from heat; stir in pesto and Parmesan cheese. 4. Pull a fork across spaghetti squash to create strands. Transfer to a serving bowl. Toss with remaining 1 tablespoon Roasted Garlic Infused Oil and 1 teaspoon Ultimate Steak Seasoning. 5. Top spaghetti squash with pesto shrimp. Sprinkle with additional Parmesan cheese, if desired. Active Time: 30 minutes Total Time: 30 minutes Calories: 270 Total Fat: 17g Sat. Fat: 2.5g Cholest: 145mg Sodium: 1,070mg Carbs: 14g Fiber: 3g Sugar: 5g Protein: 18g Note: Visit tastefullysimple.com for alternative oven directions to cook squash. Wine Pairing: Sauvignon Blanc 9

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10 easy! 1 capful of our seasonings = 2 tablespoons crazy delicious, incredibly easy find more ways to use your products at tastefullysimple.com/recipes 10 Rate and review the recipes to help others plan their next delicious Tastefully Simple meal! hungry something more? for join us! what s for dessert? Add Absolutely Almond Pound Cake Mix, Creamy Caramel Sauce and Twisty Grahams to your next meal kit order.

11 Grocery List WEEK B c 8 ounce package fresh button mushrooms c 8 ounce package fresh sliced baby bella mushrooms c green leaf lettuce leaves c 10 ounce package power blend slaw mix or broccoli slaw mix c 1 tablespoon lemon juice c 16 ounces fresh spinach leaves c 1 large tomato c 1 medium cucumber c 1-2 fresh rosemary sprigs c 2 cups shredded carrots c 1½ pounds fresh sweet potato yams c 1½-2 pounds fresh green beans c 9-12 hamburger buns c 1½ pounds ground chicken or turkey c 1½ pounds lean ground beef c ½ pound bacon c 1½ pounds ribeye steak, flat-iron steak or sirloin steak c 6 (4-5 ounce) salmon fillets c 1 pound boneless skinless chicken breasts c 8 ounces chicken broth c 1 tablespoon honey c 5 ounce package garlic & butter croutons c ¼ cup brown sugar c 1 8 teaspoon cayenne pepper c 1-2 teaspoons toasted sesame oil c 2.8 ounce canister French-fried onions c 10 ounces rotini pasta c ½ cup orange juice c 6 ounces shredded Cheddar cheese c Optional toppings for Bayou Chicken Lettuce Wraps: chopped green onions, chopped peanuts, chopped cilantro Pantry Items: c butter c cornstarch c mayonnaise c milk c vegetable oil c salt and pepper Tastefully Simple Items: Bayou Bourbon Glaze, Onion Onion Seasoning, Rhubarb Strawberry Fruit Spread, Roasted Garlic Infused Oil, Smoky Bacon BBQ Sauce, Ultimate Steak Seasoning. 11

12 only $ 3.41 per serving* 5-star recipe Bayou Chicken Lettuce Wraps 1 tablespoon vegetable oil 1½ pounds ground chicken or turkey 1 (8 ounce) package fresh button mushrooms, chopped 1 cup shredded carrots 1½ tablespoons Onion Onion Seasoning ¼ cup Bayou Bourbon Glaze 1 tablespoon cornstarch green leaf lettuce leaves Chopped green onions, chopped peanuts, chopped cilantro 1. In large skillet, heat oil over medium-high heat. Add chicken, mushrooms, carrots and Onion Onion Seasoning. Salt and pepper as desired. 2. Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes. Stir in Bayou Bourbon Glaze and cornstarch. Cook 1-2 minutes. 3. Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro. Serve with fresh fruit. Make Ahead & Freeze: Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Active Time: 30 minutes Total Time: 30 minutes (does not include toppings) Calories: 310 Total Fat: 18g Sat. Fat: 4.5g Cholest: 90mg Sodium: 360mg Carbs: 16g Fiber: 2g Sugar: 11g Protein: 21g 12 Wine Pairing: Sauvignon Blanc

13 only $ 2.68 per serving* Bayou Joes with Sesame Broccoli Slaw 1½ pounds lean ground beef 1 tablespoon Ultimate Steak Seasoning, divided ½ cup Bayou Bourbon Glaze 1 (10 ounce) package power blend slaw mix or broccoli slaw mix ¼- 1 3 cup mayonnaise 1-2 teaspoons toasted sesame oil 9-12 hamburger buns 1 (2.8 ounce) canister French-fried onions, toasted 1. In large skillet over medium-high heat, cook and crumble ground beef and 2 teaspoons Ultimate Steak Seasoning until no longer pink, about 6-8 minutes; drain off liquid. 2. Stir in Bayou Bourbon Glaze. Simmer until heated through, about 5 minutes. 3. Meanwhile, in medium bowl, combine slaw mix, mayonnaise, sesame oil and remaining 1 teaspoon Ultimate Steak Seasoning. Toss to coat. 4. Serve meat mixture in hamburger buns topped with slaw mixture and toasted French-fried onions. Active Time: 20 minutes Total Time: 20 minutes Calories: 670 Total Fat: 33g Sat. Fat: 11g Cholest: 80mg Sodium: 1,250mg Carbs: 61g Fiber: 3g Sugar: 24g Protein: 29g Serve with chips and assorted vegetable sticks. Wine Pairing: Pinot Gris 13

14 only $ 2.51 per serving* BBQ Chicken Rotini Skillet ½ pound bacon, chopped 1 pound boneless skinless chicken breasts, cubed 1 tablespoon Onion Onion Seasoning 1 teaspoon Ultimate Steak Seasoning 10 ounces rotini pasta 2½ cups 2% milk 1 cup chicken broth ½ cup Smoky Bacon BBQ Sauce 1½ cups shredded Cheddar cheese 1. In large skillet over medium-high heat, sauté bacon until crispy, about 4-5 minutes; remove to clean paper towels. Remove all but 2 tablespoons bacon drippings from pan. 2. Add chicken, Onion Onion Seasoning and Ultimate Steak Seasoning to skillet. Sauté 3-4 minutes. 3. Stir in pasta, milk, chicken broth and Smoky Bacon BBQ Sauce. Bring to a simmer. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove cover and continue cooking 8-10 minutes or until pasta is desired doneness, stirring occasionally. 4. Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing. Serve with Creamy Onion Spinach Salad (recipe on page 15). Active Time: 15 minutes Total Time: 30 minutes Calories: 660 Total Fat: 26g Sat. Fat: 13g Cholest: 170mg Sodium: 1,520mg Carbs: 54g Fiber: <1g Sugar: 17g Protein: 53g 14 Wine Pairing: Cabernet Franc

Creamy Onion Spinach Salad ½ cup milk 1 tablespoon lemon juice ½ cup mayonnaise or light mayonnaise 1½ tablespoons Onion Onion Seasoning 1 tablespoon honey 16 ounces fresh spinach leaves 1 large

15 Creamy Onion Spinach Salad ½ cup milk 1 tablespoon lemon juice ½ cup mayonnaise or light mayonnaise 1½ tablespoons Onion Onion Seasoning 1 tablespoon honey 16 ounces fresh spinach leaves 1 large tomato, seeded and diced 1 medium cucumber, sliced 1 cup shredded carrots 1 (5 ounce) package garlic & butter croutons 1. In pint-size mason jar or storage container, combine milk and lemon juice. Let stand 1-2 minutes. 2. Add next 3 ingredients to jar; salt and pepper as desired. Seal and shake well. 3. Divide remaining ingredients among 6 salad bowls. Drizzle with desired amount of dressing. Make Ahead: Prepare through step 2. Refrigerate up to 1 week. Note: Any leftover dressing can be refrigerated up to 1 week. Active Time: 15 minutes Total Time: 15 minutes (based on 2 tablespoons dressing per serving) Calories: 230 Total Fat: 13g Sat. Fat: 1.5g Cholest: 5mg Sodium: 500mg Carbs: 27g Fiber: 3g Sugar: 5g Protein: 6g 15

16 only $ 4.10 per serving* Pan-Seared Steak with Mushrooms 1½ pounds ribeye steak, flat-iron steak or sirloin steak 2 teaspoons Ultimate Steak Seasoning, divided 2 tablespoons Roasted Garlic Infused Oil 2 tablespoons butter 1-2 fresh rosemary sprigs 1 (8 ounce) package sliced baby bella mushrooms 1 Heat a large cast iron or non-stick skillet over medium-high heat. Season steak with 1½ teaspoons Ultimate Steak Seasoning; set aside. 2. When skillet is hot add Roasted Garlic Infused Oil and butter to skillet. When melted and sizzling, carefully add steak to skillet. Sear 3-4 minutes. Turn steak over, placing rosemary sprigs directly under steak as it s being turned over. 3. Using a spoon, frequently ladle butter oil in pan over steak as it continues to sear until desired doneness is reached on an instant-read food thermometer (145 F for medium-rare, 160 F for medium) about 4-8 minutes. Remove steak from pan; let rest 5-10 minutes. Active Time: 30 minutes Total Time: 30 minutes (based on ribeye) Calories: 410 Total Fat: 36g Sat. Fat: 14g Cholest: 90mg Sodium: 400mg Carbs: 2g Fiber: 0g Sugar: <1g Protein: 20g 4. Add mushrooms and remaining ½ teaspoon Ultimate Steak Seasoning to hot pan; reduce heat slightly. Sauté until golden brown, about 3-4 minutes. Serve steak with sautéed mushrooms. Serve with Ultimate Sweet Potatoes (recipe on page 17). Tip: If desired, add 2-3 tablespoons dry sherry to mushrooms the last 1-2 minutes of sautéing. 16 Wine Pairing: Cavernet Sauvignon

Ultimate Sweet Potatoes 1½ pounds fresh sweet potato yams, scrubbed clean, cut into 1-inch cubes 2 tablespoons vegetable oil 1 tablespoon Ultimate Steak Seasoning 1. Preheat oven to 425 F.

17 Ultimate Sweet Potatoes 1½ pounds fresh sweet potato yams, scrubbed clean, cut into 1-inch cubes 2 tablespoons vegetable oil 1 tablespoon Ultimate Steak Seasoning 1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil. Add cubed potatoes. 2. Drizzle with oil and sprinkle with Ultimate Steak Seasoning. Salt and pepper as desired. Toss to coat potatoes. 3. Bake minutes or until fork tender and browned, turning over halfway through. Did You Know: Sweet potato skins are edible, tasty and full of valuable nutrients. So keep the skins on when roasting. Active Time: 10 minutes Total Time: 30 minutes Calories: 140 Total Fat: 4.5g Sat. Fat: 0.5g Cholest: 0mg Sodium: 520mg Carbs: 23g Fiber: 3g Sugar: 5g Protein: 2g 17

18 only $ 3.20 per serving* Rhubarb Strawberry Glazed Salmon ½ cup Rhubarb Strawberry Fruit Spread ½ cup orange juice ¼ cup brown sugar 2 teaspoons Onion Onion Seasoning 1 8 teaspoon cayenne pepper 6 (4-5 ounce) salmon fillets 1 tablespoon Roasted Garlic Infused Oil 2 teaspoons Ultimate Steak Seasoning 1. In small saucepan over medium-high heat, whisk together first 5 ingredients. Bring to a simmer. Simmer, stirring occasionally, until reduced by half, about 15 minutes. 2. Meanwhile, preheat oven to 425 F. Place salmon fillets, skin-side-down, on a foil-lined baking sheet. Brush with Roasted Garlic Infused Oil and sprinkle with Ultimate Steak Seasoning. Bake 8 minutes. 3. Brush salmon with sauce. Continue baking 5-8 minutes or until internal temperature reaches 145 F on an instant-read food thermometer. Drizzle with additional sauce, if desired. Active Time: 10 minutes Total Time: 25 minutes Calories: 290 Total Fat: 10g Sat. Fat: 1.5g Cholest: 60mg Sodium: 410mg Carbs: 28g Fiber: 0g Sugar: 22g Protein: 23g Serve with Sautéed Green Beans (recipe on page 19). Wine Pairing: Pinot Noir 18

5-star recipe Sautéed Green Beans 1½ pounds fresh green beans, trimmed 2-3 tablespoons Roasted Garlic Infused Oil 2 tablespoons Onion Onion Seasoning 1.

19 5-star recipe Sautéed Green Beans 1½ pounds fresh green beans, trimmed 2-3 tablespoons Roasted Garlic Infused Oil 2 tablespoons Onion Onion Seasoning 1. In large skillet over medium-high heat combine all ingredients; salt and pepper as desired. 2. Sauté until beans are crisp-tender, about 4-6 minutes. Make Ahead: Combine all ingredients in a gallon freezer bag; seal well. Refrigerate up to 1 day ahead. Continue with step 2. Active Time: 15 minutes Total Time: 15 minutes Calories: 80 Total Fat: 4.5g Sat. Fat: 0.5g Cholest: 0mg Sodium: 170mg Carbs: 8g Fiber: 3g Sugar: 4g Protein: 2g 19

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Family Faves 10-Meal Kit Recipes

TM on average, main dish recipes are only $ 2.51 per serving* Family Faves 10-Meal Kit Recipes Tex-Mex Chicken Lasagna fall-winter 2018 WEEK A Grocery List c 2 cups deli rotisserie chicken (or cooked chicken)