SMALLER FAMILY- 10-19-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Burrito Bowls Smaller Family- One Pan Triple Berry Cobbler Smaller Family- Teriyaki Beef and Broccoli Skillet Smaller Family- Slow Cooker Cranberry Turkey Breast Smaller Family- Green Beans with Candied Pecans DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Ground Smaller Family- Chicken LEFTOVERS Smaller Family- Crescent Turkey Sausage Lasagna Tetrazzini Casserole Roll Burrito Bake Soup Recipe Smaller Family- Spanish Smaller Family- Cream Cauliflower Rice Cheese and Pumpkin Roll Bars
DAY 1 SMALLER FAMILY- CHICKEN BURRITO BOWLS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 2 cups cooked chicken (shredded) 2 cups cooked rice 4 cups Romaine lettuce (shredded) 1 (15 ounce) can black beans (rinsed and drained) 1 (15 ounce) can corn (drained) 2 roma tomatoes (diced) 1 green pepper (diced) 1 onion (diced) 1 avocado (diced) chipotle dressing (for topping) 1. To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and any other toppings you like. 2. Drizzle with chipotle dressing or your other favorite dressing.
SMALLER FAMILY- ONE PAN TRIPLE BERRY COBBLER D E S S E R T Serves: 12 Prep Time: 5 Minutes Cook Time: 45 Minutes 36 ounces frozen mixed berries 1 (15.25 ounce) yellow cake mix 1/2 cup butter (cut into small pieces) 1. Preheat oven to 375 degrees F. 2. Dump frozen berries into 9x13 inch pan. 3. Sprinkle your frozen berries with a dry, yellow cake mix. 4. Press the cake mix firmly into the berries, making sure they are all covered, but do not stir. 5. Cut 1/2 cup of butter into small slices. Layer them on top of the cake mix. 6. Bake for 45 minutes or until cake mix turns golden brown. 7. Serve warm or with a scoop of vanilla ice cream on top.
DAY 2 SMALLER FAMILY- TERIYAKI BEEF AND BROCCOLI SKILLET M A I N D I S H Serves: 4 Prep Time: 12 Minutes Cook Time: 15 Minutes 2 cups broccoli (chopped) 2 tablespoons olive oil 1/2 teaspoon salt 3-4 pounds of chuck steak 2 tablespoons honey 1/2 cup teriyaki sauce 1/4 cup low sodium soy sauce 1/3 cup honey green onion (for garnish) 1. Preheat oven to high broil. 2. Cover a baking sheet with foil, and add the chopped broccoli and olive oil. Toss until broccoli is covered in oil. 3. Sprinkle with salt. 4. Place in the oven and let broil for 4-5 minutes, flipping broccoli halfway through. 5. In a pan, over medium heat, add the steak. Cook until the red is gone, and all you can see is a dark pink. 6. Drizzle the honey over the beef. And cook until desired doneness. 7. Remove from heat. 8. In a small bowl, combine the teriyaki sauce, soy sauce, and honey until well combined. 9. Combine the beef and broccoli, or put it over rice, and drizzle the teriyaki glaze on top. 10. Serve immediately.
DAY 3 SMALLER FAMILY- SLOW COOKER CRANBERRY TURKEY BREAST M A I N D I S H Serves: 3-4 Prep Time: 10 Minutes Cook Time: 8 Hours 1/2 (16 ounce) can whole cranberry sauce 1/2 (1 ounce) package dry onion soup mix 1/8 cup orange juice 1/8 cup water 1 (1.5 pound) turkey breast 1. In a mixing bowl, combine cranberry sauce, onion soup mix, orange juice and water. 2. Place turkey breast in a slow cooker sprayed with nonstick cooking spray and pour prepared sauce on top. 3. Cover slow cooker and cook on low for 6-8 hours.
SMALLER FAMILY- GREEN BEANS WITH CANDIED PECANS S I D E D I S H Serves: 4-5 Prep Time: 10 Minutes Cook Time: 10 Minutes 1 pound green beans (trimmed) 1/2 cup chopped pecans 1/8 cup brown sugar 1 Tablespoons butter salt and pepper (to taste) 1. Place green beans in a large pan of boiling water. 2. Place a colander in a large bowl of ice water; set aside. 3. Cook beans for 5 minutes and transfer to colander in ice water to stop cooking then drain well. 4. Place pecans and brown sugar in a frying pan over medium-high heat. 5. Stir continually until the sugar is completely melted and pecans are evenly coated in melted sugar. 6. Spread in an even layer on waxed paper until cool. Break apart into smaller pieces if necessary. 7. Melt butter in a large pan over medium heat, add beans and saute until heated through. 8. Season with salt and pepper. 9. Place beans in a serving dish and top with candied pecans. 10. Serve immediately.
DAY 4 SMALLER FAMILY- GROUND TURKEY SAUSAGE LASAGNA SOUP M A I N D I S H Serves: 3-4 Prep Time: 20 Minutes Cook Time: 20 Minutes 1/2 onion (diced) 1 teaspoons minced garlic 1/2 pound ground turkey 3 cups chicken broth 1 (15 ounce) can petite diced tomatoes (do not drain) 1/2 (6 ounce) can tomato paste 1/2 teaspoon oregano 1/4 teaspoon Italian seasoning 1 1/2 Tablespoons fresh basil (chopped) 4 whole wheat lasagna noodles (uncooked and broken into bite-sized pieces) 1/2 zucchini (diced) 1/4 cup shredded Parmesan cheese Salt and pepper (to taste) 1. In a large stock pot, add onion, garlic and turkey; cook until turkey is browned. Drain grease. 2. Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil. 3. Mix well and bring to a boil. 4. Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender. 5. Stir in Parmesan cheese and add salt and pepper to taste.
SMALLER FAMILY- CREAM CHEESE AND PUMPKIN ROLL BARS D E S S E R T Serves: 20 bars 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 F. 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 5 SMALLER FAMILY- CHICKEN TETRAZZINI CASSEROLE RECIPE M A I N D I S H Serves: 4-5 Prep Time: 20 Minutes Cook Time: 45 Minutes 1/2 (16 ounce) package linguine 3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon pepper dash cayenne pepper (doesn't add heat, but adds flavor - add more or less as desired) 1 (14.5 ounce) can chicken broth 1/2 cup half and half 2 cups shredded chicken (cooked) 1/2 cup fresh mushrooms (sliced) 1/2 (4 ounce) jar diced pimentos (drained) 1/4 cup fresh parsley (chopped) 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1. Preheat oven to 350 degrees F. 2. Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. 3. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth. 4. Carefully pour in the broth, stirring as you pour it in. 5. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. 6. Remove saucepan from stovetop and stir in half-and-half. 7. After pasta is done cooking, drain the water and pour into a large bowl. 8. Add the chicken, mushrooms, pimentos, and parsley. 9. Pour sauce on top and mix until everything is covered in sauce. 10. Spray a 9 x9 inch baking dish with non-stick cooking spray. 11. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese. Cover with aluminum foil and bake for 25-30 minutes. 12. Remove foil and bake for another 15-20 minutes. 13. Remove from oven and let cool for at least 10 minutes, serve.
DAY 7 SMALLER FAMILY- CRESCENT ROLL BURRITO BAKE M A I N D I S H Serves: 5 Prep Time: 10 Minutes Cook Time: 40 Minutes 1/2 pound ground beef 1/4 cup onion, chopped 1/2 (16 ounce) can refried beans 1/2 (1.25 ounce) package taco seasoning mix 1/2 (8 ounce) package refrigerated crescent dough sheet 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1/2 cup shredded lettuce (for topping) 1 tomato (diced for topping) 1/2 (2.25 ounce) can sliced olives (topping) 1. In a skillet, cook ground beef and onion over medium heat until beef is no longer pink. 2. Drain grease well. 3. Add the beans and taco seasoning to the hamburger mixture and mix well. 4. Unroll crescent dough sheet. Press onto the bottom and up the sides of a greased 9 x 9 inch baking dish. 5. Spoon the beef mixture over crust and spread gently. 6. Then cover with cheddar and mozzarella cheese. 7. Bake uncovered at 350 degrees for 28-30 minutes or until golden brown. 8. Sprinkle lettuce, tomatoes, and olives on top.
SMALLER FAMILY- SPANISH CAULIFLOWER RICE S I D E D I S H Serves: 3-4 Prep Time: 5 Minutes Cook Time: 15 Minutes 1/4 cup onion, chopped 1/2 Tablespoon olive oil 1/2 (12 ounce) bag frozen riced cauliflower 1 Tablespoons tomato paste 1/2 (10 ounce) can Rotel diced tomatoes and green chiles (drained) 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon minced garlic salt and pepper (to taste) 1. In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes). 2. Increase heat to medium-high. 3. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. 4. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot. 5. Serve warm.
SHOPPING LIST PRODUCE 1 Avocado 2 Cups Broccoli 1 1/2 Tablespoons Fresh Basil 1/2 Cup Fresh Mushrooms 1/4 Cup Fresh Parsley 1 Pound Green Beans 1 Green Pepper 2 Teaspoons Minced Garlic 1 1/2 Onion 1/2 Cup Onion, Chopped 2 Roma Tomatoes 4 Cups Romaine Lettuce 1/2 Cup Shredded Lettuce 1 Tomato 1/2 Zucchini BAKING GOODS 1/2 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/4 Cup Brown Sugar 2 1/4 Cup Flour 1 (15 Ounce) Can Pumpkin Puree 1 3/4 Cups Sugar 2 Teaspoons Vanilla 1 (15.25 Ounce) Yellow Cake Mix CANS/SAUCES 1 (15 Ounce) Can Black Beans 3 Cups, 1 (14.5 Ounce) Chicken Broth Can Chipotle Dressing 1 (15 Ounce) Can Corn 1/2 (4 Ounce) Jar Diced Pimentos 1/4 Cup Low Sodium Soy Sauce 1 (15 Ounce) Can Petite Diced Tomatoes 1/2 (16 Ounce) Can Refried Beans 1/2 (10 Ounce) Can Rotel Diced Tomatoes And Green Chiles 1/2 (2.25 Ounce) Can Sliced Olives 1/2 Cup Teriyaki Sauce 1/2 (6 Ounce) Can, 1 Tomato Paste Tablespoon 1/2 (16 Ounce) Can Whole Cranberry Sauce DAIRY/FROZEN 1 1/4 Cup Butter 1 (8 Ounce) Package Cream Cheese 36 Ounces Frozen Mixed Berries 1/2 (12 Ounce) Bag Frozen Riced Cauliflower 1/4 Cup Grated Parmesan Cheese 1/2 Cup Half And Half 1/2 (8 Ounce) Package Refrigerated Crescent Dough Sheet 1 Cup Shredded Cheddar Cheese 1 1/4 Cups Shredded Mozzarella Cheese 1/4 Cup Shredded Parmesan Cheese 3 Eggs
SPICES 1/4 Teaspoon Chili Powder 2 Teaspoons Cinnamon 1/2 Teaspoon Cloves 1/2 Teaspoon Cumin Dash Cayenne Pepper 1/2 (1 Ounce) Package Dry Onion Soup Mix 1/2 Teaspoon Ginger 1/4 Teaspoon Italian Seasoning 1/2 Teaspoon Nutmeg SPICES 1/2 Teaspoon Oregano 1/4 Teaspoon Pepper 2 Teaspoons Salt 0 Salt And Pepper 1/2 (1.25 Ounce) Package Taco Seasoning Mix MISCELLANEOUS 1/2 Cup Chopped Pecans 7 1/3 Tablespoons Honey 2 2/3 Tablespoons Olive Oil 1/4 Cup Orange Juice MEAT 3-4 Pounds Chuck Steak 1/2 Pound Ground Beef 1/2 Pound Ground Turkey 1 (1.5 Pound) Turkey Breast 4 Cups Cooked Shredded Chicken DRY GOODS 2 Cups Cooked Rice 1/2 (16 Ounce) Package Linguine 4 Whole Wheat Lasagna Noodles