STANDARD PLAN - 09-28-2018 THIS WEEK'S MENU: DAY 1 Standard Family Barbecue Pork Baked Sweet Potatoes DAY 2 Lattice Top Chicken Stew DAY 3 Ham and Pineapple Pizza Roll-Ups Disneyland's Peanut Butter Cookies DAY 4 DAY 5 DAY 6 DAY 7 Turkey Bacon Egg Muffin Maple Dijon Glazed LEFTOVERS Slow Cooker Roast Beef Cups Recipe Chicken Recipe and Gravy Recipe Citrus Fruit Salad Seven Layer Green Salad Chocolate Strawberry Cake Mix Cookies with Chocolate Ganache Recipe
DAY 1 STANDARD FAMILY BARBECUE PORK BAKED SWEET POTATOES M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 6 Hours 3 Tablespoons paprika 3/4 Tablespoon salt 3/4 Tablespoon pepper 3/4 teaspoon garlic powder 3/4 teaspoon dry mustard 1/3 cup liquid smoke 3 pound pork shoulder butt roast (you can use bone-in) 1 (24 ounce) bottle BBQ sauce 6 sweet potatoes 1 1/2 cups shredded mozzarella cheese 1 bunch green onions (chopped) 1. Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). 2. Combine paprika, salt, pepper, garlic powder, dry mustard, and liquid smoke in a small bowl. 3. Rub all over the roast, covering all sides. 4. Poke your roast with a large fork a couple of times to let the flavors really soak in. 5. Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours). 6. Shred meat when finished and add bottle of BBQ sauce. 7. To cook potatoes, dampen a paper towel and wrap potato, covering all sides and ends. 8. Microwave each potato for 3 minutes, stop the microwave and rotate potatoes. 9. Microwave for another 3 minutes. 10. Depending on thickness of your potato, microwave again until soft if needed. 11. Cut potato in half lengthwise and fill with meat. 12. Top with cheese and green onions. 13. Broil potatoes on high for 2-3 minutes until cheese melts and begins to brown.
DAY 2 LATTICE TOP CHICKEN STEW M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 35 Minutes 1 (16 ounce) package California blend vegetables (frozen) 2 cups cooked chicken (cubed) 1 (10.75) ounces condensed cream of potato soup 1 cup milk 1 cup shredded cheddar cheese 1 cup french fried onions 1/2 teaspoon seasoned salt 1 (8 ounce) package refrigerated crescent roll dough sheet 1. In a large bowl combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. 2. Carefully spoon into a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray. 3. Bake uncovered at 350 degrees for 20 minutes. 4. While it is cooking spread out the roll dough into a big sheet. Using a pizza cutter cut 4 strips from the dough lengthwise. With the remaining dough, cut into 6 equal shorter strips. 5. Remove dish from oven after 20 minutes and quickly do 4 lengthwise strips and 6 strips width wise. Quickly weave them over the warm casserole to give it a lattice look. 6. Place back in the oven for another 15 minutes, or until the top crust is golden brown.
DAY 3 HAM AND PINEAPPLE PIZZA ROLL-UPS M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 15 Minutes 1 (13.8 ounce) refrigerated pizza dough 1 cup marinara sauce (plus more for dipping, optional) 1 cup cooked cubed ham 1 cup pineapple tidbits (drained) 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese Italian seasoning, to taste Garlic salt, to taste 1. Preheat oven to 350 degrees (F). 2. Line a 15 x 10 x 1 inch baking sheet with aluminum foil and spray with non-stick cooking spray. 3. Spread pizza dough out on the baking sheet and spread the marinara sauce over the dough. 4. Top with ham, pineapple, cheddar cheese, mozzarella cheese, and seasonings. 5. Roll up the dough into a tube-shape and using a sharp knife, cut into 1" slices. 6. Spread rolls out on the baking sheet covered with aluminum foil and bake for 15-20 minutes, or until the roll is golden and the dough is fully cooked. 7. Serve with marinara sauce for dipping (optional).
DISNEYLAND'S PEANUT BUTTER COOKIES D E S S E R T Serves: 30 Prep Time: 15 Minutes Cook Time: 9 Minutes 1 cup butter (softened) 1 cup creamy peanut butter 1 1/4 cups sugar (divided) 1 cup packed brown sugar 1 teaspoon vanilla 3 eggs 4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 1 cup peanut butter chips 1/4 cup sugar 1. Preheat oven to 375 degrees F. 2. In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar. 3. Add vanilla and mix. 4. Add the eggs in one at a time, mixing well after each one. 5. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. 6. Fold in peanut butter chips. 7. Roll dough into 1 1/2" balls. 8. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. 9. Place rolled dough on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick. 10. Bake the cookies for 7-9 minutes. 11. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. 12. These cookies are very soft - you don't want them to over bake or turn brown at all. They will continue to setup as they cool.
DAY 4 TURKEY BACON EGG MUFFIN CUPS RECIPE M A I N D I S H Serves: 12 Prep Time: 10 Minutes Cook Time: 30 Minutes 12 strips turkey bacon 6 slices wheat bread 12 eggs salt and pepper, to taste 1/2 cup shredded cheddar cheese 4 green onions (sliced) 1. Preheat oven to 375 degrees F. 2. Spray a muffin tin with nonstick cooking spray. 3. Place a piece of turkey bacon around the edge of each muffin cup. 4. Using a small circle cookie cutter, cut out 12 circles of bread and place in the bottom of each muffin cup. 5. Crack an egg in each muffin cup on top of the bread and inside the turkey bacon. 6. Top with salt and pepper, a sprinkle of cheddar cheese and garnish with sliced green onion. 7. Bake for 30 minutes, or until egg is set up in the middle.
CITRUS FRUIT SALAD S I D E D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 1 cantaloupe (cut into bite size pieces) 1 pineapple (cut into bite size pieces) 1 pound strawberries (sliced) 1/4 cup of orange juice (I used pulp free) 1. Place all the fruit into a Large bowl. 2. Pour the orange juice on top and mix well. 3. Refrigerate until ready to serve. 4. Mix again before serving.
DAY 5 MAPLE DIJON GLAZED CHICKEN RECIPE M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 40 Minutes 1/2 cup Dijon mustard 1/4 cup maple syrup 1 Tablespoon rice wine vinegar 1 1/2 pounds boneless skinless chicken thighs Salt and pepper, to taste 1/4 teaspoon dried rosemary 1. Preheat your oven to 450 degrees F. 2. Mix together Dijon mustard, maple syrup and rice wine vinegar. 3. Put the whole package of chicken thighs into an oven-proof baking dish (I lined mine with aluminum foil for easy clean up). 4. Salt and pepper the thighs. Pour maple mustard mixture over top, turning the thighs in the mixture so they are fully coated. 5. Put the chicken thighs in the oven, and let them bake for 40 minutes or until a meat thermometer reads 165 degrees F. 6. Baste the tops of the chicken with more sauce halfway through. 7. Let the chicken rest for 5 minutes before serving. 8. Sprinkle with rosemary.
SEVEN LAYER GREEN SALAD S I D E D I S H Serves: 10 Prep Time: 10 Minutes Cook Time: 5 eggs (hard boiled) 8 ounces bacon (cooked and crumbled) 3 cups lettuce (iceberg or romaine, chopped) 3 stalks celery (chopped) 1 cup cherry tomatoes (chopped) 6 green onions (chopped) 4 cups shredded cheddar cheese (divided) 10 ounces frozen peas (partially thawed) 3/4 cup mayonnaise 3/4 cup sour cream salt and pepper, to taste 1. Put 5 eggs in water in pan on stove to boil. Once they start boiling, set timer for 7 minutes. When timer goes off, remove eggs from heat. Run cold water over them, peel, and chop. While the eggs are cooking, start and cook the bacon. 2. Chop or tear up lettuce and place in 9x13 dish 3. Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper. 4. Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper. 5. Crush bacon and add on top of eggs. 6. Add chopped tomatoes and green onions, then top with 2 cups cheese. 7. Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.) 8. Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. 9. Sprinkle remaining cheese on top. (I used cheddar but parmesan would be delicious too!)
DAY 7 SLOW COOKER ROAST BEEF AND GRAVY RECIPE M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 10 Hours 1 (4 pound) boneless beef chuck roast 2 (10.75 ounce) cans cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 1 Tablespoon fresh parsley 1. Spray slow cooker with nonstick cooking spray and place roast inside. 2. In a mixing bowl, combine soup, soup mix and water. 3. Pour over roast and cover slow cooker with lid. 4. Cook on low for 8-10 hours. 5. Remove roast from slow cooker, slice and garnish with fresh parsley. 6. Whisk together the gravy left in the slow cooker and serve over roast.
CHOCOLATE STRAWBERRY CAKE MIX COOKIES WITH CHOCOLATE GANACHE RECIPE D E S S E R T Serves: 36 Prep Time: 10 Minutes Cook Time: 8 Minutes Cookies: 1 (15.25 ounce) milk chocolate cake mix 2 eggs 1/3 cup vegetable oil Strawberry Buttercream Filling: 1/2 cup butter (softened to room temp) 2 Tablespoons milk 1 teaspoon vanilla extract 1/4 cup strawberry preserves 3-4 cups powdered sugar 3 drops red food coloring Chocolate Ganache Layer: 2 1/4 cups semi-sweet chocolate chips 3/4 cup butter 1. Mix together the chocolate cake mix, eggs, and vegetable oil. 2. Roll into 1 inch balls. 3. Place on cookie sheet and bake at 350 degrees for 6-8 minutes. 4. Remove from baking sheet and let cool completely. 5. Mix buttercream filling ingredients together and spread a generous amount on each cookie. 6. For the chocolate Ganache layer melt the chocolate chips and butter in the microwave for 2 minutes, stirring halfway through. 7. Stir until smooth and spread over frosted cookies.
SHOPPING LIST MEAT 8 Ounces Bacon 1 (4 Pound) Boneless Beef Chuck Roast 1 1/2 Pounds Boneless Skinless Chicken Thighs 2 Cups Cooked Chicken 1 Cup Cooked Cubed Ham 3 Pounds Pork Shoulder Butt Roast 12 Strips Turkey Bacon BAKING GOODS 2 Teaspoons Baking Soda 3 Drops Red Food Coloring 4 Cups Flour 1 (15.25 Ounce) Milk Chocolate Cake Mix 1 Cup Packed Brown Sugar 1 Cup Peanut Butter Chips 3-4 Cups Powdered Sugar 2 1/4 Cups Semi-sweet Chocolate Chips 1 1/2 Cups Sugar 1/3 Cup Vegetable Oil CANS/SAUCES 1 (24 Ounce) Bottle BBQ Sauce 1 (10.75) Ounce Condensed Cream Of Potato Soup 2 (10.75 Ounce) Cans Cream Of Mushroom Soup 1/3 Cup Liquid Smoke 1/4 Cup Maple Syrup 1 Cup Marinara Sauce 1 Cup Pineapple Tidbits DAIRY/FROZEN 2 1/4 Cups Butter 1 (16 Ounce) Package California Blend Vegetables 22 Eggs 10 Ounces Frozen Peas 1 1/4 Cup Milk 6 1/2 Cups Shredded Cheddar Cheese 2 1/2 Cups Shredded Mozzarella Cheese 3/4 Cup Sour Cream PRODUCE 1 Cantaloupe 1 Cup Cherry Tomatoes 1 Tablespoon Fresh Parsley 1 Bunch, 10 Green Onions 3 Cups Lettuce 1 Pineapple 3 Stalks Celery 1 Pound Strawberries 6 Sweet Potatoes MISCELLANEOUS 1 Cup Creamy Peanut Butter 1/2 Cup Dijon Mustard 1 Cup French Fried Onions 3/4 Cup Mayonnaise 1/4 Cup Orange Juice 1 (8 Ounce) Package Refrigerated Crescent Roll Dough Sheet 1 (13.8 Ounce) Refrigerated Pizza Dough 1 Tablespoon Rice Wine Vinegar 1/4 Cup Strawberry Preserves
SPICES 1/4 Teaspoon Dried Rosemary 3/4 Teaspoon Dry Mustard 1 (1 Ounce) Package Dry Onion Soup Mix 3/4 Teaspoon Garlic Powder SPICES Garlic Salt, To Taste Italian Seasoning, To Taste 3 Tablespoons Paprika 3/4 Tablespoon Pepper 1 1/3 Tablespoons Salt 1/2 Teaspoon Seasoned Salt DRY GOODS 6 Slices Wheat Bread