STANDARD PLAN - 10-19-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Hawaiian Pasta Skillet Creamy Yogurt Fresh Fruit Salad Savory Chicken Stuffing Bake Cream Cheese and Pumpkin Roll Bars Recipe Mom's Slow Cooker Chili (our Halloween Tradition!) DAY 4 DAY 5 DAY 6 DAY 7 Standard Plan Honey Poppy Seed Chicken LEFTOVERS Kneaders Turkey Pork Tacos Casserole Cranberry Salad Zucchini Parmesan Bake Double Chocolate Cake Cookies
DAY 1 HAWAIIAN PASTA SKILLET M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 15 Minutes 1 Tablespoon olive oil 2 cups cubed ham 1 cup tomato sauce 1 cup chicken broth 1/2 teaspoon onion powder 1/4 teaspoon garlic salt 1/4 teaspoon pepper 4 cups rigatoni noodles 1 (20 ounce) can pineapple chunks (drained) 1 1/2 cups shredded mozzarella cheese 1/2 cup cilantro leaves (chopped) 1. Heat stove to medium-high heat. 2. In a large skillet, add olive oil and cubed ham and cook until the ham starts to brown. 3. Add the tomato sauce, chicken broth, onion powder, garlic salt, pepper, and mix until well combined. 4. Add the noodles to the mixture and continue stirring until all the ingredients are mixed. 5. Bring the pasta to a boil, and cover with a lid. 6. Let the pasta boil, covered for about 15 minutes or until the noodles are soft. 7. Remove lid, and stir in pineapple. 8. Remove the skillet from the heat and top with mozzarella cheese and until it melts into the pasta. 9. Sprinkle with cilantro before serving as garnish and for extra flavor.
CREAMY YOGURT FRESH FRUIT SALAD S I D E D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 2 cups strawberries (sliced) 2 fresh peaches (diced) 2 bananas (sliced) 2 cups red seedless grapes 2 Tablespoons lime juice 1 (8 ounce) container vanilla yogurt 2 teaspoons lemon juice 1 teaspoon sugar 1/2 teaspoon vanilla 1. Mix together the prepared fruit in a large bowl. 2. Gently mix in 2 Tablespoons of lime juice to keep the fruit from browning. 3. In a separate small bowl, mix together yogurt, lemon juice, sugar, and vanilla. 4. Add yogurt mixture to the prepared fruit. 5. Mix until combined.
DAY 2 SAVORY CHICKEN STUFFING BAKE M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 45 Minutes 1 (6 ounce) package Chicken flavored Stove Top stuffing mix 6 boneless skinless chicken breasts 2 (10.75 ounce) cans Cream of Chicken soup 2 teaspoons dried parsley 2/3 cup milk paprika, to taste 1. Prepare stuffing as directed, set aside. 2. Place chicken in a 13 x 9 inch greased pan. 3. Mix together soup, parsley, and milk. Pour on top of chicken. 4. Spread stuffing on top of soup mix and chicken. 5. Cover with foil and bake at 400 degrees for 20 minutes. 6. Uncover and bake for 20-25 more minutes (until chicken is not pink). 7. Sprinkle with paprika.
CREAM CHEESE AND PUMPKIN ROLL BARS RECIPE D E S S E R T Serves: 20 Prep Time: 10 Minutes Cook Time: 35 Minutes Cake 6 Tablespoons butter (melted) 1 1/2 cups sugar 2 eggs 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla 1/4 cup water 2 cups flour 2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cream Cheese Filling 1 (8 ounce) package cream cheese (softened) 1 egg 1/4 cup sugar 1/2 teaspoon vanilla 1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. 2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. 3. Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 4. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. 5. Spread about 2/3 of the batter evenly into the prepared pan. 6. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth. 7. Spread cream cheese mixture evenly over the pumpkin batter. 8. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. 9. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. 10. Cool completely in pan, then cut into bars.
DAY 3 MOM'S SLOW COOKER CHILI (OUR HALLOWEEN TRADITION!) M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 4 Hours 1 pound ground beef 1 onion (diced) 2 (14 ounce) cans diced tomatoes 1 (8 ounce) can tomato sauce 1/3 cup ketchup (or chili sauce) 1/2 cup water 1 (15 ounce) can dark red kidney beans (drained and rinsed) 1 (1.25 ounce) packet chili seasoning mix 3 stalks celery (chopped) 2 Tablespoons Worcestershire sauce 1 Tablespoon sugar 1 1/2 cups shredded cheddar cheese (for topping) 1 (9.25 ounce) bag Frito's Corn Chips (topping) 1. Brown ground beef with chopped onion until no longer pink. Drain grease well. 2. Combine the following ingredients in the slow cooker - Diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together. 3. Add the browned hamburger/onion mixture in the slow cooker. Stir everything together. 4. Cook low for 6-8 hours or on high for 3-4 hours. 5. Top with shredded cheese and Frito's corn chips.
DAY 4 STANDARD PLAN HONEY PORK TACOS M A I N D I S H Serves: 6 Prep Time: 35 Minutes Cook Time: 10 Minutes 1 1/2 Tablespoons honey 1 1/2 Tablespoons olive oil 1 1/2 teaspoons lime juice 1 1/2 teaspoons soy sauce 1 1/2 teaspoons Tabasco Chipotle sauce 1 1/2 pounds pork chops (cut into thin strips) 12 small flour tortillas 1 1/2 cups shredded lettuce (toppings) 3/4 cup pico de gallo (toppings) 3/4 cup sour cream (toppings) 1 1/2 cups shredded cheddar cheese (toppings) 1. In a small bowl, mix together honey, oil, lime juice, soy sauce, and chipotle sauce. 2. Pour the mixture into a ziploc bag and add in the pork strips. Shake until all the pork has been covered with the marinade. 3. Place in the fridge and let it marinade for 30 minutes or longer. (sometimes I let it sit overnight). 4. Heat a skillet on high heat. Dump the contents of the bag into the skillet. 5. Cook for a few minutes on each side (1-3 minutes should do). 6. Add pork to each flour tortilla, and finish with desired toppings.
DAY 5 POPPY SEED CHICKEN CASSEROLE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes 3 boneless skinless chicken breasts (cooked and diced) 1 (10.75 ounce) can cream of chicken soup 1 1/2 cups sour cream 1 teaspoon Worcestershire sauce 1 teaspoon minced garlic 1 Tablespoon lemon juice 2 cups Ritz crackers (crushed) 1 Tablespoon poppy seeds 1/2 cup butter (melted) 2 cups white rice (cooked) 1. Preheat oven to 350 degrees F. 2. Mix together diced chicken, soup and sour cream in a large bowl. 3. Add in Worcestershire sauce, garlic, and lemon juice. 4. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated. 5. Spray a 9x13-inch baking pan with nonstick cooking spray. 6. Spread chicken mixture on the bottom and top with cracker mixture. 7. Cover pan with foil and bake for 15 minutes. 8. Remove foil and bake for 15 more minutes. 9. Serve over cooked rice.
ZUCCHINI PARMESAN BAKE S I D E D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 15 Minutes 3 Tablespoons olive oil 1/2 cup red onion, chopped 1 teaspoon minced garlic 4 medium Zucchini (cubed) 1 cup frozen corn 1/2 cup shredded Mozzarella cheese 1/4 cup shredded Parmesan cheese Salt and Pepper, to taste 1. Heat your oven to 350 F. 2. In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender. 3. Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. 4. Remove from heat and add corn, cheeses, and salt and pepper. 5. Place into a 9 X 9 inch pan and bake uncovered for 15 minutes. 6. Remove and serve.
DAY 7 KNEADERS TURKEY CRANBERRY SALAD M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 1 (10 ounce) bag spring mix lettuce 1 (10 ounce) bag romaine lettuce 1 red onion (sliced) 1 cup Craisins 1 cup feta cheese (or mozzarella, if you would like) 2 cups turkey (cooked and shredded) 1/2 cup sunflower seeds (toasted and salted are best) 1 (8 ounce) bottle Raspberry Poppy Seed Vinaigrette dressing 1. Combine all ingredients except for the dressing in a large bowl. 2. Mix and fold until well combined. 3. Place in fridge until ready to serve. 4. Drizzle salad dressing over salad and mix in well when ready to serve. (use as much dressing as you like on your salad)
DOUBLE CHOCOLATE CAKE COOKIES D E S S E R T Serves: 24 Prep Time: 45 Minutes Cook Time: 10 Minutes 1 (15.25 ounce) box Devil's Food Cake mix 2 eggs 1/3 cup vegetable oil 1 teaspoon vanilla 1 teaspoon baking powder 1/2 cup mini chocolate chips Frosting 1/2 cup butter (softened room temp) 1 teaspoon vanilla 3 cups powdered sugar 1/4 cup milk 5 drops orange food coloring 1/2 cup sprinkles (you can change them for any holiday) 1. In a large bowl combine the cake mix, eggs, vegetable oil, vanilla, and baking powder together. 2. Stir until combined. 3. Then fold in the chocolate chips. 4. Chill dough for about 30 minutes so it will be easier to roll into balls, and so the cookies don't flatten out as much when cooking. 5. After chilling, roll into ball and place on a cookie sheet covered in parchment paper or a silpat. 6. Bake at 350 degrees for about 10 minutes. 7. Remove from cookie sheet and let cool completely. Frosting 8. Beat all of the frosting ingredients together until smooth and creamy. 9. If the frosting is too runny, add a little more powdered sugar. If it's too thick add a little more milk. 10. Spread frosting onto the cooled cookies or you can pipe on the frosting with a decorating bag. 11. Add sprinkles on top.
SHOPPING LIST BAKING GOODS 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 (15.25 Ounce) Box Devils Food Cake Mix 5 Drops Orange Food Coloring 2 Cups Flour 1/2 Cup Mini Chocolate Chips 3 Cups Powdered Sugar 1 (15 Ounce) Can Pumpkin Puree 1/2 Cup Sprinkles 2 Cup Sugar 1 2/3 Tablespoons Vanilla 1/3 Cup Vegetable Oil PRODUCE 2 Bananas 1/2 Cup Cilantro Leaves 2 Fresh Peaches 4 Medium Zucchini 1 Onion 3/4 Cup Pico De Gallo 1 Red Onion 1/2 Cup Red Onion, Chopped 2 Cups Red Seedless Grapes 1 (10 Ounce) Bag Romaine Lettuce 1 1/2 Cups Shredded Lettuce 1 (10 Ounce) Bag Spring Mix Lettuce 3 Stalks Celery 2 Cups Strawberries MEAT 9 Boneless Skinless Chicken Breasts 2 Cups Cubed Ham 1 Pound Ground Beef 1 1/2 Pounds Pork Chops 2 Cups Turkey DAIRY/FROZEN 1 1/2 Cup Butter 1 (8 Ounce) Package Cream Cheese 1 Cup Feta Cheese 1 Cup Frozen Corn 1 Cup Milk 3 Cups Shredded Cheddar Cheese 2 Cups Shredded Mozzarella Cheese 1/4 Cup Shredded Parmesan Cheese 2 1/4 Cups Sour Cream 1 (8 Ounce) Container Vanilla Yogurt 5 Eggs CANS/SAUCES 1 Cup Chicken Broth 3 (10.75 Ounce) Cans Cream Of Chicken Soup 1 (15 Ounce) Can Dark Red Kidney Beans 2 (14 Ounce) Cans Diced Tomatoes 1/3 Cup Ketchup 1 (20 Ounce) Can Pineapple Chunks 1 1/2 Teaspoons Soy Sauce 1 1/2 Teaspoons Tabasco Chipotle Sauce 1 Cup, 1 (8 Ounce) Can Tomato Sauce 2 1/3 Tablespoons Worcestershire Sauce DRY GOODS 1 (6 Ounce) Package Chicken Flavored Stove Top Stuffing Mix 1 (9.25 Ounce) Bag Fritos Corn Chips 4 Cups Rigatoni Noodles 2 Cups Ritz Crackers 12 Small Flour Tortillas 2 Cups White Rice
SPICES 1 (1.25 Ounce) Packet Chili Seasoning Mix 2 Teaspoons Cinnamon 1/2 Teaspoon Cloves 2 Teaspoons Dried Parsley 1/4 Teaspoon Garlic Salt 1/2 Teaspoon Ginger 2 Teaspoons Minced Garlic 1/2 Teaspoon Nutmeg 1/2 Teaspoon Onion Powder Paprika, To Taste 1/4 Teaspoon Pepper 1 Tablespoon Poppy Seeds 1/4 Teaspoon Salt Salt And Pepper, To Taste MISC. 1 Cup Craisins 1 1/2 Tablespoons Honey 1 2/3 Tablespoons Lemon Juice 2 2/3 Tablespoons Lime Juice 5 2/3 Tablespoons Olive Oil 1 (8 Ounce) Bottle Raspberry Poppy Seed Vinaigrette Dressing 1/2 Cup Sunflower Seeds