SMALLER FAMILY- 08-03-2018 THIS WEEK'S MENU: DAY 1 Smaller Family- Chicken Fajita Salad Smaller Family- Disneyland Dole Whips DAY 2 Smaller Family- Hearty Ground Beef Enchiladas DAY 3 Smaller Family- Grilled Chinese Chicken Kabobs Smaller Family- Italian Tortellini Salad DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Healthy Smaller Family- Skinny LEFTOVERS Smaller Family- Asian Glazed Chicken Cheeseburger Casserole Rosemary Ranch Grilled Drumsticks Chicken Smaller Family- KFC Smaller Family- Mini Copycat Coleslaw Recipe Reese s Peanut Butter Trifles
DAY 1 SMALLER FAMILY- CHICKEN FAJITA SALAD M A I N D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 10 Minutes 2 cups chicken (diced) 1 Tablespoon olive oil 1 green bell pepper (sliced) 1 red bell pepper (sliced) 1/2 red onion (sliced) 1/2 (1.25 ounce) package taco seasoning 1 bunch fresh romaine lettuce (chopped) 1 cup corn 1/2 cup olives (sliced) 2 roma tomatoes (diced) Low Fat Chipotle Southwest Dressing (for topping) 1. In a large skillet over medium heat, brown chicken in olive oil. 2. Add in peppers and onion until they start to get a little bit tender. 3. Remove from heat and stir in taco seasoning. 4. In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers. 5. Serve with Chipotle dressing.
SMALLER FAMILY- DISNEYLAND DOLE WHIPS D E S S E R T Serves: 3-4 Prep Time: 2 Hours 10 Minutes Cook Time: 1 (16 ounce) bag of frozen pineapple chunks 4 cups vanilla ice cream 1 teaspoon lime juice 1 teaspoon lemon juice 12 ounces pineapple juice 1. Puree frozen pineapple in a blender. It works best if it is about halfway thawed. 2. To that, add the ice cream, lime juice, lemon juice, and half (6 ounces) of the pineapple juice. Blend together until it is well mixed. 3. Freeze the mixture for about 2 hours to set up. 4. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving.
DAY 2 SMALLER FAMILY- HEARTY GROUND BEEF ENCHILADAS M A I N D I S H Serves: 4 Prep Time: 30 Minutes Cook Time: 20 Minutes 1 pound lean ground beef 1 onion, chopped 1 (16 ounce) can chili beans (do not drain) 1 (10 ounce) can red enchilada sauce (divided) 1/2 cup salsa (divided) 8 (10 inch) flour tortillas 1 cup shredded cheddar cheese 1/2 (2.25 ounce) can sliced olives 1. In a large skillet, brown the ground beef and onion over medium heat until meat is no longer pink; drain well. 2. Stir in the beans, 1/2 can of enchilada sauce and 1/4 cup salsa; set aside. 3. Top each tortilla with 2/3 cup beef mixture. 4. Roll up and place seam side down in a greased 9 x 13 inch baking dish. 5. Drizzle with the other 1/2 of enchilada sauce and remaining salsa. 6. Sprinkle with cheese and olives. 7. Bake uncovered at 350 for 20-25 minutes.
DAY 3 SMALLER FAMILY- GRILLED CHINESE CHICKEN KABOBS M A I N D I S H Serves: 4-6 Prep Time: 2 Hours 10 Minutes Cook Time: 10 Minutes 1/2 cup soy sauce 1/2 cup brown sugar 2 Tablespoons onion (minced) 1/4 cup rice vinegar 3 cloves garlic (minced) 2 teaspoons ginger 2 tablespoons sesame oil 1 1/2 pounds chicken breasts (cut into bite-size pieces) 1. Mix together the first seven ingredients and place in a gallon-sized resealable bag. 2. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours). 3. Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade. 4. Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
SMALLER FAMILY- ITALIAN TORTELLINI SALAD S I D E D I S H Serves: 4-5 Prep Time: 2 Hours 15 Minutes Cook Time: 10 ounces tortellini 1/2 (16 ounce) bottle Italian dressing 1/2 red pepper (diced) 1/2 (6 ounce) can olives (drained and diced) 1/2 (14 ounce) can artichoke hearts (drained and diced) 1/2 cup Mozzarella cheese cubes 1/4 cup shredded Parmesan cheese 1. Cook tortellini according to package directions and let it cool. 2. Combine tortellini, dressing, pepper, olives, artichokes and Mozzarella. Stir until everything is coated with dressing. 3. Top with Parmesan Cheese. 4. Refrigerate at least two hours (or overnight). Serve cold.
DAY 4 SMALLER FAMILY- HEALTHY ASIAN GLAZED CHICKEN DRUMSTICKS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes 8 medium chicken drumsticks (skin removed) non-stick cooking spray 1 cup water 1/2 cup balsamic vinegar 1/2 cup soy sauce 4 teaspoon sugar 3 cloves garlic (crushed) 1 teaspoon ginger (grated) 1 Tablespoon sriracha hot sauce (more or less to taste) 2 tablespoon chives (chopped) 1 teaspoon sesame seeds 1. In a heavy large skillet pan, brown chicken on high for 3-4 minutes with non stick cooking spray. 2. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. 3. Reduce heat to low and simmer, covered for about 20 minutes. 4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick). 5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
SMALLER FAMILY- KFC COPYCAT COLESLAW RECIPE S I D E D I S H Serves: 3-4 Prep Time: 4 Hours 10 Minutes Cook Time: Dressing: 1/4 cup Miracle Whip 3 Tablespoons sugar 1/8 cup milk 1/8 cup buttermilk 1 1/4 Tablespoons lemon juice 3/4 Tablespoons white vinegar 1/4 teaspoon salt dash of pepper Slaw: 1/2 head cabbage (finely chopped) 1/8 cup carrots (finely chopped) 1 Tablespoon onion (minced) 1. Combine all of the dressing ingredients in a large bowl and whisk together. 2. Finely chop cabbage or run through a food processor. 3. Combine cabbage, carrots, and onion and toss together. 4. Pour dressing over the slaw and mix until well combined. 5. Cover and refrigerate for at least 4 hours before serving.
DAY 5 SMALLER FAMILY- SKINNY CHEESEBURGER CASSEROLE M A I N D I S H Serves: 3-4 Prep Time: 20 Minutes Cook Time: 25 Minutes 4 ounces whole wheat penne pasta 1 teaspoon olive oil 1/2 pound ground turkey 1/4 cup diced onion 1/2 teaspoon minced garlic 1/2 teaspoon steak seasoning 1 (14.5 ounce) can diced tomatoes 1 Tablespoon tomato paste 1/2 Tablespoon mustard 1/2 Tablespoon pickle relish 1/2 cup shredded cheddar cheese 1/4 cup sour cream diced tomato (for topping) shredded lettuce (for topping) 1. Preheat oven to 350 degrees F. 2. Bring a large pot of water to a boil, add pasta and cook according to package directions for al dente; drain and set aside. 3. In a large skillet or pan, heat olive oil over medium-high heat. 4. Add ground turkey, diced onion, minced garlic and steak seasoning to the pan and cook until turkey is browned; drain any excess liquid. 5. Add undrained cans of diced tomatoes, tomato paste, mustard, pickle relish, 1/4 cup cheddar cheese and sour cream. 6. Reduce heat to medium and stir continuously until it starts bubbling. 7. Add mixture to cooked penne pasta and mix until well combined. 8. Pour mixture into a 9x9-inch baking dish sprayed with nonstick cooking spray. 9. Top with remaining 1/4 cup cheese. 10. Bake for 20 minutes or until cheese is melted and casserole is completely heated through. 11. Top with shredded lettuce and diced tomatoes before serving.
DAY 7 SMALLER FAMILY- ROSEMARY RANCH GRILLED CHICKEN M A I N D I S H Serves: 3 Prep Time: 2 Hours 10 Minutes Cook Time: 10 Minutes 1/8 cup olive oil 1/4 cup ranch dressing 1 1/2 Tablespoons Worcestershire sauce 1/2 Tablespoon fresh rosemary (minced) 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/2 teaspoon white vinegar salt and pepper (to taste) 3 boneless, skinless chicken breasts 1. In a resealable gallon-sized bag, mix together olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, vinegar, and salt and pepper. 2. Add in chicken breasts, close zipper, and place bag in the fridge to marinate for 2-8 hours (I recommend letting it marinate for as long as possible). 3. Remove chicken from fridge and discard marinade. 4. Preheat grill over medium high heat and cook chicken breasts for a couple minutes on each side, until completely cooked through (internal temperature reaching 165 degrees F).
SMALLER FAMILY- MINI REESE S PEANUT BUTTER TRIFLES D E S S E R T Serves: 4-6 Prep Time: 10 Minutes Cook Time: 2 cups cold milk 1 (3.9 ounce) package instant chocolate pudding mix 1 (8 ounce) carton Cool Whip 1 (8 ounce) prepared angel food cake (cut into bite-size pieces) 8 full-size Reese's peanut butter cups (cut into small pieces) 1. In a large bowl, whisk milk and pudding together for about two minutes. Let stand for 2-3 minutes until it starts to set. 2. In a mini trifle dish (or goblet), layer a scoop of pudding, a scoop of Cool-Whip, a handful of angel food cake and a handful of peanut butter cup pieces. Repeat layers until dish is full. 3. Repeat steps for remaining mini trifle dishes. 4. Serve immediately or keep in the refrigerator until serving.
SHOPPING LIST CANS/SAUCES 1/2 (14 Ounce) Can Artichoke Hearts 1 (16 Ounce) Can Chili Beans 1 (14.5 Ounce) Can Diced Tomatoes 1/2 (16 Ounce) Bottle Italian Dressing Low Fat Chipotle Southwest Dressing 1/4 Cup Miracle Whip 1/2 Tablespoon Mustard 1/2 Tablespoon Pickle Relish 12 Ounces Pineapple Juice 1/4 Cup Ranch Dressing 1 (10 Ounce) Can Red Enchilada Sauce 1/2 Cup Salsa 1 Cup Soy Sauce 1 Tablespoon Sriracha Hot Sauce 1 Tablespoon Tomato Paste 1 1/2 Tablespoons Worcestershire Sauce 1/2 (2.25 Ounce) Can, 1/2 Olives Cup, 1/2 (6 Ounce) Can MISC. 1/2 Cup Balsamic Vinegar 8 Full-size Reeses Peanut Butter Cups Non-stick Cooking Spray 3 1/3 Tablespoons Olive Oil 1 (8 Ounce) Prepared Angel Food Cake 1/4 Cup Rice Vinegar 2 Tablespoons Sesame Oil 1 1/3 Tablespoons White Vinegar MEAT 3 Boneless, Skinless Chicken Breasts 2 Cups Chicken 1 1/2 Pounds Chicken Breasts 1/2 Pound Ground Turkey 1 Pound Lean Ground Beef 8 Medium Chicken Drumsticks BAKING GOODS 1/2 Cup Brown Sugar 1 (3.9 Ounce) Package Instant Chocolate Pudding Mix 4 1/3 Tablespoons Sugar
DAIRY/FROZEN 1/4 Cup Buttermilk 1 (8 Ounce) Carton Cool Whip 1 Cup Corn 1 (16 Ounce) Bag Frozen Pineapple Chunks 1/2 Cup Mozzarella Cheese Cubes 1 1/2 Cups Shredded Cheddar Cheese 1/4 Cup Shredded Parmesan Cheese 1/4 Cup Sour Cream 4 Cups Vanilla Ice Cream 2 1/4 Cup Milk PRODUCE 1/4 Cup Carrots 2 Tablespoons Chives 6 Cloves Garlic Diced Tomato 1 Bunch Fresh Romaine Lettuce 1/2 Tablespoon Fresh Rosemary 1 Green Bell Pepper 1/2 Head Cabbage 2 Tablespoons Lemon Juice 1 Teaspoon Lime Juice 1/2 Teaspoon Minced Garlic 1 Onion, Chopped 1/2 Red Onion PRODUCE 2 Roma Tomatoes Shredded Lettuce 1 1/2 Red Bell Pepper 7 Tablespoons Onion SPICES Dash Of Pepper 1 Tablespoon Ginger 1 Teaspoon Salt Salt And Pepper 1 Teaspoon Sesame Seeds 1/2 Teaspoon Steak Seasoning 1/2 (1.25 Ounce) Package Taco Seasoning DRY GOODS 8 (10 Inch) Flour Tortillas 10 Ounces Tortellini 4 Ounces Whole Wheat Penne Pasta