SMALLER FAMILY- 08-24-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Slow Cooker Cheesy Chicken Taquitos Smaller Family- Grilled Tilapia Tacos Smaller Family- Reese s Nutter Butter Cookie Truffles Recipe Smaller Family- Creamy Honey Mustard Chicken DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Mexican Smaller Family- Open LEFTOVERS Smaller Family- Apple Grilled Salmon Faced Tuna Melts Cider Rump Roast Smaller Family- Cheesy Smaller Family- Chewy Smaller Family- Cheesy Pull Apart Garlic Bread Chex Bars Recipe Potato Balls
DAY 1 SMALLER FAMILY- SLOW COOKER CHEESY CHICKEN TAQUITOS M A I N D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 4 Hours 10 Minutes 2 boneless, skinless chicken breasts 1 (1 ounces) packet taco seasoning 6 ounces cream cheese 1/4 cup water 1 1/2 cups shredded cheddar cheese 12 (6 inch) flour tortillas 1 Tablespoon butter (melted) Salsa (for dipping) 1. Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water. 2. Cook on high for 4-6 hours on high, 6-8 hours on low. 3. Preheat oven to 400 degrees. 4. Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine. 5. Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet. 6. Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden. 7. Serve warm with salsa for dipping.
DAY 2 SMALLER FAMILY- GRILLED TILAPIA TACOS M A I N D I S H Serves: 4 Prep Time: 5 Minutes Cook Time: 12 Minutes 1 pound tilapia fillets (in an Easy for You Grilling Pack seasoned with sriracha) 1 cup red cabbage (finely sliced) 1 cup pico de gallo 12 white corn tortillas cotija cheese (for topping) Avocado Cilantro Dressing: 1 (5.3 ounce) container plain greek yogurt 1/2 avocado 1/4 cup cilantro 2 Tablespoons lime juice 2 Tablespoons milk 1. Grill (or bake) tilapia according to package directions. (For one pound of tilapia fillets, we grilled ours on medium-high heat for about 12 minutes.) 2. While tilapia is cooking, mix together ingredients for the avocado cilantro dressing in a high-power blender or food processor until smooth. 3. You may need to add more milk to reach desired consistency. Set aside. 4. Remove tilapia from the grill and flake with a fork. 5. Distribute tilapia, cabbage, pico, and cotija cheese evenly over the tortillas. 6. Top with a drizzle of dressing, or use the dressing for dipping.
SMALLER FAMILY- REESE S NUTTER BUTTER COOKIE TRUFFLES RECIPE D E S S E R T Serves: 20 truffles Prep Time: 1 Hour Cook Time: 8 ounces Nutter Butter Cookies 4 ounces cream cheese (room temperature) 4 ounces Reese's Mini Peanut Butter Cups (each one quartered) 6 ounces milk chocolate chips 1/4 Tablespoon shortening 1/2 Tablespoon sprinkles (optional for top) 1. Blend the Nutter Butter cookies in a food processor until they are fine crumbs. 2. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. 3. Remove blade from blender or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups. 4. Roll dough into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes. 5. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. 6. Dip each frozen truffle into the melted chocolate. 7. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. We used a plastic fork to dip each truffle, but you could also use a chocolate dipping tool. 8. Set truffle back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. 9. Repeat the process until all the truffles are covered in chocolate. 10. The chocolate will set up quickly because the balls are so cold from being in the freezer.
DAY 3 SMALLER FAMILY- CREAMY HONEY MUSTARD CHICKEN M A I N D I S H Serves: 1 Prep Time: 10 Minutes Cook Time: 10 Minutes 1/3 cup honey 3 tablespoons whole grain mustard (the one with the seeds) 1 1/2 tablespoons minced garlic 1 tablespoon olive oil Salt to season 5 skinless and boneless chicken breasts 1/2 cup bacon bits 1 1/2 cups milk 1 teaspoon cornstarch 1 Tablespoon water 2 green onions (chopped) 2 tablespoon fresh parsley (chopped) 1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste. Coat chicken evenly in the sauce. Set aside. 2. Heat a nonstick pan (or skillet) over medium heat. Sear chicken fillets on each side in the oil until it just begins to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce). 3. Add any remaining honey mustard sauce into the pan along with milk. Bring to a simmer while stirring occasionally to mix the favors through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate. 4. Mix cornstarch with water. 5. Pour the cornstarch mixture into the center of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley and green onions.
DAY 4 SMALLER FAMILY- MEXICAN GRILLED SALMON M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 8 Minutes 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon onion powder 2 teaspoons garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon olive oil Juice from one lime 4 (4 ounce) skinless salmon fillets 1. Preheat grill to medium heat. 2. In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, garlic salt, salt, pepper, olive oil and lime juice. 3. Brush salmon pieces with the spiced mixture 4. Place on grill and flip every three minutes until the center of the fish is flaky and cooked all the way through. 5. Continue basting the fish with the spice mixture with every flip of the fish.
SMALLER FAMILY- CHEESY PULL APART GARLIC BREAD S I D E D I S H Serves: 8 Prep Time: 5 Minutes Cook Time: 20 Minutes 1 small loaf sourdough bread 1/2 cup butter (melted) 2 Tablespoons Johnny's Garlic Spread and Seasoning 2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. 2. Whisk together melted butter and garlic seasoning in a small mixing bowl; set aside. 3. Cut the bread on a diagonal into 1-inch diamonds but not cutting all the way through. 4. Open each crack and drizzle in butter mixture and cheese until the entire loaf is filled. 5. Drizzle any remaining butter mixture over the top of the bread. 6. Wrap loaf in foil and place on a baking sheet. 7. Bake for 15 minutes, unwrap and bake for 5 more minutes or until golden brown. 8. Serve immediately.
DAY 5 SMALLER FAMILY- OPEN FACED TUNA MELTS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 3 Minutes 1/2 cup light mayonnaise 1/3 cup chopped green bell pepper 1 1/2 Tablespoons chopped onion 1 1/2 Tablespoons chopped celery 1/2 Tablespoon prepared mustard 1/4 teaspoon Worcestershire sauce 2 (6 ounces) tuna, drained and flaked 4 slices whole wheat bread, toasted 8 slices tomato 4 Tablespoons shredded cheddar cheese 1. In a small bowl, combine the first six ingredients; stir in tuna. 2. Spread over each piece of bread; top with a tomato slices. Sprinkle with cheese. 3. Place bread on a baking sheet. Broil 3-4 inches from the heat for 2-3 minutes or until lightly browned and cheese is melted.
SMALLER FAMILY- CHEWY CHEX BARS RECIPE D E S S E R T Serves: 4 Prep Time: 15 Minutes Cook Time: 3 Minutes 1/8 cup butter 1/2 (10 ounce) bag large marshmallows 4 cups Rice Chex cereal 1 cups of candy coated chocolates 1/4 cup of milk chocolate chips 1. Spray 9 9-inch dish with non stick cooking spray. 2. In a large bowl, microwave butter on high for 45 seconds or until all of the butter has melted. Add marshmallows and mix them into the butter. Microwave the butter and marshmallows together for 1 to 1 1/2 minutes longer. Stir until marshmallows are melted and everything is mixed together well. 3. Pour the cereal and candy coated chocolates into the large bowl and mix. Press the mixture evenly into baking dish. 4. Melt the chocolate chips in the microwave in a small bowl stirring every 30 seconds. Take a spoon and gently drizzle the chocolate over the Chex Bars. Let cool 10 minutes before serving.
DAY 7 SMALLER FAMILY- APPLE CIDER RUMP ROAST M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 7 Hours 1/2 cup apple cider 1 1/2 Tablespoons tomato paste 1 Tablespoons flour 1 Tablespoons Worcestershire sauce Salt and pepper (to taste) 1 sweet potato (cut into cubes) 1/2 medium onion (chopped) 1 teaspoons minced garlic 1 sprig fresh rosemary 1 (1.5 pound) chuck roast 1. In a 5-6 quart slow cooker, whisk together the apple cider, tomato paste, flour, Worcestershire, and salt and pepper. 2. Add the sweet potatoes, onion, garlic, and rosemary. Toss to combine. 3. Season the roast with more salt and pepper and nestle among the vegetables. 4. Cover and cook until the meat is tender - about 6 to 7 hours on high or 8 to 9 hours on low. 5. Transfer the roast to a cutting board and slice.
SMALLER FAMILY- CHEESY POTATO BALLS S I D E D I S H Serves: 5 Prep Time: 12 Hours 10 Minutes Cook Time: 1 Hour 3 medium russet potatoes 1/8 cup butter 1 egg yolk (save the egg whites) 1/4 cup milk 1 teaspoons onion (chopped very fine) salt and pepper (to taste) 1 1/2 ounces mild cheddar cheese (cut into small cubes) 2 ounces saltine crackers (1/2 package crushed fine) 2 beaten egg whites (use egg white from above plus one more egg white) vegetable oil (for frying) 1. Wash potatoes and pierce with a fork, then boil half an hour with skins on until fork tender. 2. Peel and mash the potatoes. 3. In a sauce pan mix together butter, beaten egg yolk, milk, onion and salt and pepper. Cook until well blended and then mix into the mashed potatoes and mash together well. 4. use hands and form into balls with a cheese cube in the center. Pack potatoes around the cheese. 5. Dip the balls into beaten egg whites and then roll into the saltine cracker crumbs. 6. Drop into the hot vegetable oil and cook until golden brown. 7. Refrigerate for 12 to 24 hours and then bake in a 200 degrees F oven for 1 hours
SHOPPING LIST CANS/SAUCES 1/2 Cup Apple Cider 1/2 Cup Light Mayonnaise 1/2 Tablespoon Prepared Mustard Salsa 1 1/2 Tablespoons Tomato Paste 2 (6 Ounces) Tuna, Drained And Flaked 1 1/3 Tablespoons Worcestershire Sauce PRODUCE 1/2 Avocado 1 1/2 Tablespoons Chopped Celery 1/3 Cup Chopped Green Bell Pepper 1/4 Cup Cilantro 2 Tablespoons Fresh Parsley 2 Green Onions 1/2 Medium Onion 3 Medium Russet Potatoes 1 Cup Pico De Gallo 1 Cup Red Cabbage 8 Slices Tomato 1 Sprig Fresh Rosemary 1 Sweet Potato 2 Tablespoons Minced Garlic 2 Tablespoons, Lime Juice 2 Tablespoons Chopped Onion MEAT 1/2 Cup Bacon Bits 1 (1.5 Pound) Chuck Roast 4 (4 Ounce) Skinless Salmon Fillets 1 Pound Tilapia Fillets 7 Boneless, Skinless Chicken Breasts DAIRY/FROZEN 2 Beaten Egg Whites 1 Cup Butter Cotija Cheese 10 Ounces Cream Cheese 1 Egg Yolk 1 1/2 Ounces Mild Cheddar Cheese 2 Cup Milk 1 (5.3 Ounce) Container Plain Greek Yogurt 1 3/4 Cups Shredded Cheddar Cheese 2 Cups Shredded Mozzarella Cheese MISCELLANEOUS 1 Cup Candy Coated Chocolates 1/3 Cup Honey 8 Ounces Nutter Butter Cookies 2 Tablespoons Olive Oil 4 Ounces Reeses Mini Peanut Butter Cups Vegetable Oil 3 Tablespoons Whole Grain Mustard SPICES 1 Teaspoon Chili Powder 1 Teaspoon Cumin 2 Teaspoons Garlic Salt 2 Tablespoons Johnnys Garlic Spread And Seasoning 1/2 Teaspoon Onion Powder 1 Teaspoon Paprika 1/2 Teaspoon Pepper 1 (1 Ounces) Packet Taco Seasoning, 1/2 Teaspoon Salt
BAKING 1 Teaspoon Cornstarch 1 Tablespoon Flour 1/2 (10 Ounce) Bag Large Marshmallows 1/4 Cup, 6 Ounces Milk Chocolate Chips 1/4 Tablespoon Shortening 1/2 Tablespoon Sprinkles DRY GOODS 12 (6 Inch) Flour Tortillas 4 Cups Rice Chex Cereal 2 Ounces Saltine Crackers 4 Slices Whole Wheat Bread, Toasted 1 Small Loaf Sourdough Bread 12 White Corn Tortillas