Traditional April Week 14 eatathomecooks.com

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1 Maple Balsamic Roast Chicken Sheet Pan Dinner, Rolls Pizza Sloppy Joes, Cucumber Slices and Ranch Dip 15 Minute Meal Ham Steak, Au Gratin, Potatoes and Peas Slow Cooker Chili Lime Panko Tilapia, Parmesan Fettuccini, Asparagus Mexican Vegetables over Cornbread, Salad 15 Minute Chicken Noodle Soup, Spring Mix Salad, Dinner Rolls 15 Minute Meal Easy Almond Pastries PRODUCE Butternut squash ½ Brussels sprouts 1 small bag Onion ¼ +½ +½ {Cucumbers 1-2} Potatoes ¾ lb. Garlic clove 1 small +1 {Asparagus ½ bunch} Zucchini 1 Carrots 2 Green pepper ½ {Tossed Salad Kit} {Spring Mix Salad Kit} CANNED/DRY Tomato sauce ½ 15 oz. {Ranch dip or dressing} Flour 1 Tbsp. +1/3 cup +1 ½ Tbsp. Panko crumbs ¼ cup Fettuccini ½ lb. Diced tomatoes 1 can Cornmeal ¾ cup Chicken broth 32 oz. Vermicelli noodles 1 cup Almond pastry filling or Nutella 1 can Powdered sugar 2 cups Food coloring (optional) FROZEN {Peas 1 small bag} Corn 1 cup Puff pastry 1 box MEAT Chicken (breasts or thighs) 1 ½ lbs ½ cups chopped Italian sausage ½ lb. Ham steak 1 ¼ - 1 ½ lbs. Tilapia filets 3-4 BREAD {Dinner Rolls 1 package} {+1} Sandwich buns 3-4 ITEMS TO HAVE IN PANTRY/FRIDGE Balsamic Vinegar ½ Tbsp. Maple syrup ½ Tbsp. Dijon mustard ½ tsp. Cinnamon 1/8 tsp. Ginger ¼ tsp. Thyme leaves ½ tsp. Garlic Powder ½ tsp. Oregano ½ tsp. Basil ¼ tsp. Seasoning blend (lemon pepper, chili lime, etc.) ½ tsp. Cumin ½ tsp. Coriander ½ tsp. Baking powder ½ Tbsp. Poultry seasoning 1/8 tsp. Olive Oil Salt Pepper DAIRY Mozzarella or provolone slices 3-4 Parmesan cheese ½ tsp. + ½ - 1 cup Butter 1 Tbsp Tbsp. +1 ½ Tbsp. Milk ¾ cup +about ½ cup +1 cup +3 Tbsp. Shredded cheddar cheese ¼ cup +¼ cup,+some for topping Egg - 1 small +1 Sour cream, for topping

2 Maple Balsamic Roast Chicken Sheet Pan Dinner, Rolls Time: 15 Minutes Hands On, Minutes Cook Time ½ Tbs. olive oil, plus extra ½ Tbs. balsamic vinegar ½ Tbs. maple syrup ½ tsp. Dijon mustard salt and pepper to taste 1-1 ½ lbs. chicken, any cut is fine ½ butternut squash, peeled and cubed (freeze remaining for later use) 1/8 tsp. cinnamon ¼ tsp. ginger ½ tsp. thyme leaves 1 small bag Brussels sprouts, cut in half Mix 1 Tbs. olive oil with vinegar, maple syrup, mustard, salt and pepper. Pour over chicken and toss to coat. Place chicken on large sheet pan that's been brushed with olive oil. Toss butternut squash cubes with drizzle of olive oil, cinnamon, ginger, thyme, salt and pepper. Pour onto sheet pan next to chicken. (You may need to use more than one sheet pan if you don't have one big enough.) Place in oven at 425 degrees for 20 minutes. Meanwhile, toss brussels sprouts with olive oil, salt and pepper. Pull pan from the oven and add brussels sprouts. Continue roasting for minutes more or until chicken is done. Serving Suggestion: Rolls

3 Pizza Sloppy Joes, Cucumber Slices and Ranch Dip Total Time Needed: 15 Minutes ½ lb. Italian sausage ¼ onion, diced (refrigerate or freeze remaining for later use) ½ 15 oz can tomato sauce (refrigerate or freeze remaining for later use) ½ tsp. garlic powder ½ tsp. oregano ¼ tsp. basil salt and pepper to taste 3-4 sandwich buns 3-4 mozzarella or provolone slices Brown the sausage and onion together in a pan. Drain and rinse the meat with hot water to remove grease. Return to pan and add tomato sauce and seasonings. Heat thoroughly. Broil buns to toast. Top with meat and cheese. Broil to melt cheese. Serving Suggestion: Cucumber Slices and Ranch Dip

4 Ham Steak, Au Gratin Potatoes and Peas Time: 20 Minutes Hands On, 4-5 Hours Cook Time ¾ pound potatoes, unpeeled 1 Tbs. butter 1 small garlic clove, minced 1 Tbs. flour ¾ cup hot milk ¼ cup cheddar cheese, shredded ½ tsp. parmesan salt and pepper extra cheese for the top Boil the potatoes in lightly salted water until tender. Cool and store in the fridge for up to one day. Melt the butter in a saucepan. Add the garlic and cook it for a minute over medium heat. Whisk in the flour and cook for another minute. Whisk in the hot milk, stirring constantly. Stir in the cheeses and keep stirring until it s all melted and smooth. Cool and store the finished cheese sauce in the refrigerator for up to a day. Butter the inside of a slow cooker. Slice potatoes into ¼" slices and arrange in the crock. Spoon cheese sauce over the top. Cook on low for 4-5 hours. Note: Ham steak can be heated in a skillet or on the grill. Serving Suggestion: Ham Steak and Peas

5 Chili Lime Panko Tilapia, Parmesan Fettuccini, Asparagus Total Time Needed: 15 Minutes ¼ cup Shredded Cheddar ¼ cup Panko crumbs ½ tsp Favorite seasoning blend (Chili lime, lemon pepper, etc.) Tilapia, 3-4 fillets Mix cheddar, panko, and seasoning. Then coat the tilapia in the crust. Then bake 425 for minutes. Parmesan Fettuccini ½ lb. Fettuccini 1-2 Tbs. butter, sliced into pats ½ - 1 cup Parmesan, grated or shredded Fresh ground black pepper, to taste Boil the fettuccini according to the package directions. Drain and add the butter, Parmesan and pepper. Serving Suggestion: Asparagus

6 Mexican Vegetables over Cornbread, Salad Yield: 3 Servings Time: 20 Minutes Hands On, 20 Minutes Cook Time 1 zucchini 2 carrots ½ green pepper (refrigerate or freeze remaining for later use) ½ onion (refrigerate or freeze remaining for later use) 1 clove garlic 1 cup frozen corn 1 can diced tomatoes with juice ½ tsp. cumin ½ tsp. coriander salt 1 recipe Cornbread (below) Chop all the veggies. Saute the onion and garlic in a large skillet. Add in the carrots and saute for a few minutes, covering to cook for about 5 minutes. Add in the other veggies and seasonings and let it cook until the veggies are tender. Serve hot over cornbread with shredded cheese and sour cream. Cornbread ¾ cup cornmeal 1/3 cup flour ½ Tbsp. baking powder salt 1 small egg enough milk to make a batter (about ½ cup) Heat the oven to 425 degrees. Put the skillet in the oven to heat. Stir together the dry ingredients. Add the egg and milk and stir till well blended. Pull the hot skillet from the oven and add oil or spray with cooking spray. Pour in the batter and bake for minutes Serving Suggestion: Salad

7 15 Minute Chicken Noodle Soup, Spring Mix Salad, Dinner Rolls Total Time Needed: 15 Minutes 1-2 Tbs. butter ½ onion, diced (use leftovers from previous recipe) 1 ½ Tbs. flour 32 oz. chicken broth 1/8 tsp. poultry seasoning 1 c. broken vermicelli noodles 1-1 ½ c. cooked chicken, chopped 1 c. milk, warmed salt and pepper to taste Melt butter in large pot over medium heat. Cook onion in butter until soft, about 3 minutes. Stir flour into onion until it makes a smooth paste. Cook 1 minute. Add broth and poultry seasoning. Increase heat to medium-high. Add noodles and cook about 10 minutes or until noodles are soft. Add chicken and milk and heat through. Season with salt and pepper. Serve. Serving Suggestion: Spring Mix Salad and Dinner Rolls

8 Easy Almond Pastries Yield: 6-8 Servings Time: 15 minutes + more for decorating, 20 Minutes Bake Time 1 box of frozen puff pastry, thawed 1 can of almond pastry filling or Nutella 1 egg, lightly beaten 2 c. powdered sugar 3 T. milk Food coloring, if desired Preheat the oven to 400F degrees. Using a cookie cutter (or a sharp knife) cut out an even number of puff pastry pieces. Generously spread the almond pastry filling on half of the cut-out shapes, and then use the remaining shapes to top them off. Using a fork, press together the edges of the pastry to seal in the almond filling. Transfer the pastries to a lined baking sheet. Brush the tops with the beaten egg. Bake for 20 minutes, until the pastries are golden brown. Set them aside to cool. Meanwhile, whisk together the powdered sugar and milk. Add more sugar or milk to reach desired consistency. Stir in food coloring as desired. Drizzle the icing over the cooled pastries to decorate. Alternatively, you can brush the icing on using a pastry brush or new paint brush.