STANDARD PLAN - 07-20-2018 THIS WEEK'S MENU: DAY 1 Chicken Parmesan Bundles Pineapple Banana Bread DAY 2 Balsamic Steak and Vegetable Kabobs Berry Cheesecake Pudding Salad DAY 3 Turkey Enchiladas Chocolate Thin Mint Brownies DAY 4 DAY 5 DAY 6 DAY 7 Grilled Tuscan Pork Easy Homemade LEFTOVERS Standard Family Slow Chops Lasagna Recipe Cooker Bacon Wrapped BBQ Chicken Cheesy Artichoke Bread
DAY 1 CHICKEN PARMESAN BUNDLES M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 30 Minutes 4 ounces cream cheese (softened) 1 (10 ounce) package frozen spinach (thawed, drained and chopped) 1 1/4 cups shredded mozzarella cheese (divided) 6 Tablespoons grated Parmesan cheese (divided) 6 boneless skinless chicken breasts 1 egg 10 Ritz crackers (crushed) 1 1/2 cups spaghetti sauce (heated) 1. Heat oven to 375. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tablespoons Parmesan cheese until well blended. 2. Pound chicken breasts to 1/4 inch thick. 3. Spread mixture onto chicken breasts. 4. Roll up chicken tightly and secure with toothpicks. Set aside. 5. Beat egg in shallow dish. 6. Mix remaining Parmesan cheese and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. 7. Place seam sides down in baking dish sprayed with cooking spray. 8. Bake 30 minutes or until chicken is done. 9. Remove toothpicks. 10. Top with spaghetti sauce and remaining Mozzarella.
PINEAPPLE BANANA BREAD D E S S E R T Serves: 20 Prep Time: 1 Hour 20 Minutes Cook Time: 42 Minutes 2 bananas (mashed) 1 (15.25 ounce) box yellow cake mix 1 (3.4 ounce) box instant vanilla pudding mix 4 eggs 1/4 cup vegetable oil 1 teaspoon cinnamon 1 (20 ounce) can crushed pineapple (reserve juice and divide) 1/2 cup chopped pecans Glaze 2 ounces cream cheese (softened) (1 Tablespoon pineapple juice from above) 1 cup powdered sugar 1. Mash the bananas in a small bowl with a fork and set aside. 2. In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, cinnamon and pineapple juice from the crushed pineapple (reserve 1 Tablespoon for glaze). 3. Blend for 2 minutes on medium/low speed. 4. Fold in crushed pineapple, bananas in the bowl, and chopped pecans.stir them in with a spoon or hand mixer on low. 5. Pour batter into 5 mini loaf pans that have been lightly sprayed with non stick cooking spray. 6. Heat oven to 350 degrees and bake for 40-42 minutes and then cool completely. You can remove them from the pans after 5 minutes to continue cooling. Glaze 7. Mix the cream cheese, 1 Tablespoon pineapple juice that has been reserved from above, and powdered sugar. Mix until creamy. 8. Drizzle the glaze over the cooled loaves.
DAY 2 BALSAMIC STEAK AND VEGETABLE KABOBS M A I N D I S H Serves: 6 Prep Time: 2 Hours 10 Minutes Cook Time: 10 Minutes 1/4 cup olive oil 1/4 cup balsamic vinegar 1/4 cup Worcestershire sauce 1/4 cup soy sauce 2 teaspoons dijon mustard 3 teaspoons minced garlic salt and pepper, to taste 2 pounds sirloin steak (cut into bite-sized pieces) 1 yellow onion (cut into bite-sized pieces) 1 yellow bell pepper (cut into bite-sized pieces) 1 orange bell pepper (cut into bite-sized pieces) 1 (16 ounce) package whole mushrooms (cut into bite-sized pieces) 1. In a large bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and salt and pepper. 2. Add cut steak to marinade. 3. Cover bowl with plastic wrap and store in the fridge for at least 2 hours before grilling. 4. After steak has marinated, slide alternating pieces of steak, onion, bell peppers and mushrooms onto skewers. 5. Heat grill to medium-high heat and grill for 8-10 minutes or until done.
BERRY CHEESECAKE PUDDING SALAD S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 1 (32 ounce) container low fat strawberry yogurt 2 (3.4 ounce) boxes instant cheesecake pudding (white chocolate flavor also works) 1 (16 ounce) container light Cool-Whip 1 (16 ounce) package frozen mixed berries (partially thawed) 3 bananas (sliced) 1 pound fresh strawberries (sliced) 1. Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). 2. Fold in the Cool-Whip (the lumps will go away as you stir it). 3. Fold in the fruit until combined. 4. Keep refrigerated until ready to serve.
DAY 3 TURKEY ENCHILADAS M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 23 Minutes 2 cups cooked turkey (shredded) 1/2 teaspoon Chili powder (optional) 2 cups shredded Monterey Jack cheese (divided) 8 soft flour tortillas 3 Tablespoons butter 3 Tablespoons flour 2 cups chicken broth 1 cup sour cream 1 (4 ounce) can diced green chiles (drained) 1 teaspoon dried cilantro 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1. Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray. 2. Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan. 3. In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper. 5. **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream! 6. Pour over enchiladas and top with remaining cheese. 7. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
CHOCOLATE THIN MINT BROWNIES D E S S E R T Serves: 48 Prep Time: 1 Hour 40 Minutes Cook Time: 25 Minutes Brownies: 1 1/2 cups butter (melted) 3/4 cup cocoa 3 cups sugar 6 eggs (beaten) 1 1/2 teaspoons vanilla 3/4 teaspoon salt 2 1/4 cups flour Mint Frosting Layer: 3/4 cup butter (softened) 3 Tablespoons milk 3 cups powdered sugar 1 1/2 teaspoons peppermint extract 4 drops green food coloring (optional) Chocolate layer: 2 1/4 cups semi-sweet chocolate chips 3/4 cup butter 1. In a large bowl, whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix. 2. Spread batter in greased 12 x 17 inch cookie sheet and bake at 350 for 25-30 min. 3. Cool and then put in the freezer for 20 minutes. Frosting 4. Mix butter, milk, powdered sugar and extract. If you want to add color, add in food coloring (you could also use red food coloring). 5. Remove from freezer and frost brownies, then put in freezer for another 20 minutes. Chocolate Layer 6. Melt chocolate chips and butter in the microwave and spread on top of the frosting layer. Freeze another 20 minutes to set.
DAY 4 GRILLED TUSCAN PORK CHOPS M A I N D I S H Serves: 6 Prep Time: 6 Hours 15 Minutes Cook Time: 8 Minutes 6 boneless pork chops (3/4 inch thick) 1 (16 ounce) bottle Italian salad dressing 1/4 cup balsamic vinegar 1/8 cup honey 1 teaspoon rosemary 1/2 teaspoon pepper 1. Place the pork chops in a large Ziploc bag and pour in the whole bottle of salad dressing. 2. Seal the bag, removing the excess air, and shake to coat the chops well. 3. Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter. 4. Pour the marinade into a small sauce pan and add the balsamic vinegar, honey, rosemary, and pepper. Bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat. This kills any germs that were hanging out in the marinade. 5. Start your grill and prepare for direct grilling over medium-high heat (400-450º). 6. Grill the chops until they readily release from the grate, about three minutes. To make them look extra fancy, rotate the chops 45º and continue cooking for about two minutes. Note: These cooking times are approximate, and they are based on chops that are about 3/4" thick. Each chop is going to vary slightly. 7. Flip the chops over and grill three minutes more. 8. Brush the chops generously with the finishing sauce. Rotate the chops 45º and continue cooking for about two minutes more. Brush them with another good dose of the finishing sauce. 9. Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes. Serve with a good drizzle of the finishing sauce and enjoy!
CHEESY ARTICHOKE BREAD S I D E D I S H Serves: 12 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 (14 ounce) can artichoke hearts (drained and chopped) 2 green onions (sliced) 2 teaspoon minced garlic 4 ounces cream cheese (softened to room temp) 1/4 cup mayonnaise 1/2 cup sour cream 1/2 cup grated mozzarella cheese 1/4 cup grated Parmesan cheese 1 loaf Italian bread (sliced in half lengthwise) 1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella cheese, and Parmesan cheese, reserving some of the cheese for topping. 2. Hollow 1/2 inch out of the center of both halves of the bread. 3. Spread the mixture into the hole in the bread halves and top with the reserved cheese. 4. Cover with foil and bake in a preheated oven set at 350 degrees for 20 minutes. 5. Remove the foil and continue to bake until the cheese is melted and golden brown.
DAY 5 EASY HOMEMADE LASAGNA RECIPE M A I N D I S H Serves: 8 Prep Time: 30 Minutes Cook Time: 1 Hour 1 pound ground Italian sausage 1 onion (chopped) 1 (4.5 ounce) can sliced mushrooms 1 (28 ounce) jar spaghetti sauce 1 (16 ounce) package cottage cheese 1 pint ricotta cheese 1/4 cup grated parmesan cheese 2 eggs 1 (16 ounce) package lasagna noodles 2 cups shredded mozzarella cheese (divided) 1. Preheat oven to 350 degrees F. 2. In a large skillet, cook and stir Italian sausage until brown. 3. Add onions and mushrooms; saute until onions are clear. 4. Stir in spaghetti sauce, and heat through. 5. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. 6. Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan. 7. Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 8. of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. 9. Cover pan with aluminum foil. 10. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. 11. Bake for an additional 15 minutes. 12. Remove from oven, and let stand 10 to 15 minutes before serving.
DAY 7 STANDARD FAMILY SLOW COOKER BACON WRAPPED BBQ CHICKEN M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 6 Hours 3/4 cup BBQ sauce 3 Gala apples (peeled and grated) 2 lemons (juiced) 12 slices bacon 6 boneless skinless chicken breasts 1. In small bowl, combine BBQ sauce with grated apple and juice from one lemon. 2. Wrap 2 pieces of bacon around each chicken breast. 3. Place wrapped chicken breasts in slow cooker and pour BBQ mixture over the chicken. 4. Cover and cook on low for 6-8 hours.
SHOPPING LIST CANS/SAUCES 1 (14 Ounce) Can Artichoke Hearts 3/4 Cup BBQ Sauce 2 Cups Chicken Broth 1 (20 Ounce) Can Crushed Pineapple 1 (4 Ounce) Can Diced Green Chiles 2 Teaspoons Dijon Mustard 1 (4.5 Ounce) Can Sliced Mushrooms 1/4 Cup Soy Sauce 1 1/2 Cups, 1 (28 Ounce) Spaghetti Sauce Jar 1/4 Cup Worcestershire Sauce MISCELLANEOUS 1/2 Cup Balsamic Vinegar 1/4 Cup Honey 1 (16 Ounce) Bottle Italian Salad Dressing 1/4 Cup Mayonnaise 1/4 Cup Olive Oil PRODUCE 5 Bananas 1 Pound Fresh Strawberries 3 Gala Apples 2 Green Onions 2 Lemons 1 Onion 1 Orange Bell Pepper 1 (16 Ounce) Package Whole Mushrooms 1 Yellow Bell Pepper 1 Yellow Onion MEAT 6 (3/4 Inch Thick) Boneless Pork Chops 12 Boneless Skinless Chicken Breasts 2 Cups Cooked Turkey 1 Pound Ground Italian Sausage 2 Pounds Sirloin Steak 12 Slices Bacon DAIRY/FROZEN 3 1/4 Cup Butter 1 (16 Ounce) Package Cottage Cheese 10 Ounces Cream Cheese 1 (16 Ounce) Package Frozen Mixed Berries 1 (10 Ounce) Package Frozen Spinach 1 Cup Grated Parmesan Cheese 1 (16 Ounce) Container Light Cool-Whip 1 (32 Ounce) Container Low Fat Strawberry Yogurt 3 Tablespoons Milk 1 Pint Ricotta Cheese 2 Cups Shredded Monterey Jack Cheese 1 1/2 Cups Sour Cream 13 Eggs 3 3/4 Cups Shredded Mozzarella Cheese SPICES 1/2 Teaspoon Chili Powder 1 Teaspoon Cinnamon 1 Teaspoon Dried Cilantro 1/2 Teaspoon Garlic Powder 1 2/3 Tablespoons Minced Garlic 1/2 Teaspoon Onion Powder 1 Teaspoon Pepper 1 Teaspoon Rosemary 3/4 Teaspoon Salt Salt And Pepper, To Taste
BAKING GOODS 1/2 Cup Chopped Pecans 3/4 Cup Cocoa 4 Drops Green Food Coloring 2 1/2 Cup Flour 2 (3.4 Ounce) Boxes Instant Cheesecake Pudding 1 (3.4 Ounce) Box Instant Vanilla Pudding Mix 1 1/2 Teaspoons Peppermint Extract 4 Cups Powdered Sugar 2 1/4 Cups Semi-sweet Chocolate Chips 3 Cups Sugar 1 1/2 Teaspoons Vanilla 1/4 Cup Vegetable Oil 1 (15.25 Ounce) Box Yellow Cake Mix DRY GOODS 1 (16 Ounce) Package Lasagna Noodles 1 Loaf Italian Bread 10 Ritz Crackers 8 Soft Flour Tortillas