SMALLER FAMILY- 10-05-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Avocado Chicken Bites Apple Coffee Cake Smaller Family- Slow Cooker Turkey Burger Joes Smaller Family- Loaded Baked Potato Skins Smaller Family- Bacon Cheeseburger Chowder DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Slow Smaller Family- Chicken LEFTOVERS Smaller Family- Slow Cooker Beef Gyros Curry Rice Bowls Cooker Creamy Lemon Chicken Smaller Family- Healthy Fried Zucchini Smaller Family- Pumpkin Cupcakes with Cream Cheese Frosting
DAY 1 SMALLER FAMILY- AVOCADO CHICKEN BITES M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 12 Minutes 1 avocado (diced) 1 cup cooked chicken (shredded) 1/4 cup shredded Monterey Jack cheese garlic salt (to taste) 1 (8 ounce) package refrigerated crescent dough 1 egg 1 Tablespoon water 1. Preheat oven to 375 degrees. 2. In a medium bowl, mix together avocado, shredded chicken, cheese, and garlic salt. As you mix, the avocado will break down slightly, turning the mixture green, but that's what it should look like. You can continue to mix until all the avocado is smooth, or you can leave a few larger pieces of avocado in the mixture. Set aside. 3. Lightly dust a work surface with flour and roll out crescent dough. 4. Cut dough into 12 small rectangles. (A pizza cutter works great for cutting) 5. Place a small spoonful of chicken mixture onto the edge of each rectangle. 6. Fold the other side over the top, and press the edges together, sealing in the chicken mixture. 7. After stuffing and folding each pastry, place on a baking sheet. 8. Whisk egg and water together and brush over the top of each pastry. 9. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. 10. Cool a few minutes before serving.
APPLE COFFEE CAKE D E S S E R T Serves: 9 Prep Time: 15 Minutes Cook Time: 35 Minutes Topping: 1/2 cup brown sugar 3 tablespoons flour 1 1/2 teaspoons cinnamon 1 tablespoon butter Cake: 1 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup butter, softened 2 eggs 3/4 cup milk 2 cups apple pie filling (I used canned filling) 1. Preheat oven to 350 degrees. 2. In a small bowl, mix together all the topping ingredients and set aside. 3. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. Slowly add in butter, eggs and milk and mix until completely combined. 4. In a greased 9x9" pan, pour half of the batter. 5. Top the first half of the batter with the apple pie filling. Pour the remainder of the batter over the apple pie filling. 6. Sprinkle with the topping mixture. 7. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
DAY 2 SMALLER FAMILY- SLOW COOKER TURKEY BURGER JOES M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 2 Hours 1/2 pound ground turkey 1/8 onion (chopped) 1/2 Tablespoon prepared mustard 1/4 Teaspoon garlic powder 1 Tablespoon ketchup 1 Tablespoon barbecue sauce 1 Tablespoon dill pickles (chopped) 1/2 cup shredded Velveeta Cheese 4 hamburger buns 1. Brown 1/2 pound of ground turkey over the stove. 2. In a bowl, mix together onion, mustard, garlic powder, ketchup, barbecue sauce, and chopped pickles. 3. Place browned ground turkey in slow cooker and pour sauce mixture over top, along with the cheese. Mix gently to cover all the meat. 4. Cook on high for 2 hours, stirring half way through. 5. Serve on hamburger buns.
SMALLER FAMILY- LOADED BAKED POTATO SKINS S I D E D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 16 Minutes 2 large baking potatoes (baked) 1 1/2 Tablespoons olive oil 1/2 Tablespoon grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon paprika dash of pepper 4 bacon strips (cooked and crumbled) 3/4 cups shredded cheddar cheese 1/4 cup sour cream 2 green onions (sliced) 1. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe). 2. Place potatoes skins on a greased baking sheet. 3. In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. 4. Brush over both sides of skins. 5. Bake at 475 degrees F for 7 minutes; turn over. Bake until crisp, about 7 minutes more. 6. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. 7. Top with sour cream and onions. 8. Serve immediately.
DAY 3 SMALLER FAMILY- BACON CHEESEBURGER CHOWDER M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1/2 pound ground beef 1/2 medium onion (diced) 1/2 red pepper (diced) 1/2 garlic clove (minced) 1 1/2 tablespoons all-purpose flour 1 1/4 cups milk 1/2 pound red potatoes (chopped) 3/4 cups water 1/2 tablespoon beef bouillon granules 1/2 (12 ounce) package Velveeta cheese (cubed) 3 bacon strips (cooked and crumbled) 1. In a large stockpot, cook beef, onion, and red pepper over medium heat until beef is no longer pink (about 6-8 minutes). 2. Drain fat, then add garlic and cook for 1 more minute. Stir in flour until blended. 3. Stir in milk, then add in potatoes, water, and bouillon granules; bring to a boil. 4. Reduce heat, cover, and let simmer for 15-20 minutes or until potatoes are tender. 5. Add cheese and stir until melted. 6. Scoop into bowls and top each bowl with crumbled bacon.
DAY 4 SMALLER FAMILY- SLOW COOKER BEEF GYROS M A I N D I S H Serves: 3-4 Prep Time: 6 Hours 10 Minutes Cook Time: 8 Hours 1/4 cup beef broth 1 1/2 pounds sirloin steak (cut into 1/2 inch strips) 1/2 onion (thinly sliced) 1/8 cup olive oil 2 teaspoons minced garlic 1/2 teaspoon oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 Tablespoons lemon juice 4 pita breads 1/2 cup shredded lettuce 1 tomato (diced) 1/2 cucumber (sliced) Tzatziki sauce: 16 ounces plain yogurt 1 cucumber (peeled and seeded) 1 1/2 teaspoons minced garlic 1 teaspoon red wine vinegar 1/2 teaspoon lemon juice 1/4 teaspoon dried dill weed salt and pepper (to taste) olive oil (to taste) 1. Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker. 2. Place steak in the slow cooker and top with onion slices. 3. In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice. 4. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours. 5. When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. Drizzle with homemade Tzatziki sauce. Tzatziki instructions: 6. Strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious). 7. Shred or grate the cucumbers and blot them with a paper towel to get rid of as much moisture as possible. 8. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. 9. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
DAY 5 SMALLER FAMILY- CHICKEN CURRY RICE BOWLS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1 cup uncooked brown rice 2 stalks celery (thinly sliced) 1/2 medium onion (diced) 1/2 green pepper (diced) 1/2 cup carrots (diced) 2 tablespoon coconut oil 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/4 teaspoon cayenne sea salt (to taste) pepper (to taste) 2 chicken breasts (cooked and cubed) 1/4 cup broth 1. Cook the rice on the stove according to the package directions. 2. While the rice is cooking, chop all the vegetables. 3. Melt the coconut oil over medium low heat. 4. Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes. 5. Add in the spices, stir, and cook for one minute more. 6. Stir in the chicken, then the cooked rice, and finally the broth.
SMALLER FAMILY- HEALTHY FRIED ZUCCHINI S I D E D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 7 Minutes 2 Medium zucchini 6 egg whites 1/4 cup of milk Salt and Pepper (to taste) 1. Heat a skillet to 300 degrees F. 2. Cut the zucchini into circles that are about 1/4 inch thick. 3. Whisk the egg whites, milk and salt and pepper in a small bowl. 4. Once the skillet is hot enough, coat the zucchini in the egg mixture and place on the skillet. 5. Cook the zucchini until brown and a little tender. This will be about 5-7 minutes. (If you like the zucchini very tender, cut them thinner.)
DAY 7 SMALLER FAMILY- SLOW COOKER CREAMY LEMON CHICKEN M A I N D I S H Serves: 3 Prep Time: 15 Minutes Cook Time: 6 Hours 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 pound skinless, boneless chicken breast halves 1 tablespoons butter 1/2 (15 ounce) can chicken broth 3 tablespoons fresh lemon juice 2 cloves garlic (minced) zest of 1/2 lemon 1 1/2 tablespoons onion (diced) 1/2 teaspoon fresh parsley (chopped) 1/2 (8 ounce) package cream cheese 1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken. 2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray. 3. In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken. 4. Cover and cook on high for 2-3 hours or low for 5-6 hours. 5. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time. 6. About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. 7. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
SMALLER FAMILY- PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING D E S S E R T Serves: 24 Prep Time: 10 Minutes Cook Time: 20 Minutes Cupcakes: 1 (15.25 ounce) package spice cake mix 1 (15 ounce) can pure pumpkin 1/3 cup water 1/3 cup vegetable oil 3 eggs Frosting: 1 (8 ounce) package cream cheese (softened to room temperature) 1/4 cup butter 2 teaspoons vanilla extract 2 Tablespoons sour cream 6 cups powdered sugar Cupcakes: 1. Preheat oven to 350 degrees F and line a muffin tins with paper liners. 2. Mix together cake mix, pumpkin, water, oil and eggs until well combined. 3. Pour batter into prepared cups, filling 2/3 full. 4. Bake for 18-23 minutes or until an inserted toothpick comes out clean. 5. Let cool completely. Frosting: 6. In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy. 7. Beat in powdered sugar until smooth.
SHOPPING LIST BAKING GOODS 1 1/2 Tablespoons All-purpose Flour 2 Cups Apple Pie Filling 2 Teaspoons Baking Powder 1/2 Cup Brown Sugar 1 3/4 Cup Flour 6 Cups Powdered Sugar 1 (15 Ounce) Can Pure Pumpkin 1 (15.25 Ounce) Package Spice Cake Mix 3/4 Cup Sugar 2 Teaspoons Vanilla Extract 1/3 Cup Vegetable Oil PRODUCE 1 Avocado 1/2 Cup Carrots 1 1/2 Cucumber 1/2 Teaspoon Fresh Parsley 2 Green Onions 1/2 Green Pepper 2 Large Baking Potatoes 1 Medium Onion 2 Medium Zucchini 1 1/3 Tablespoons Minced Garlic 1/4 Tablespoon Onion 1/2 Red Pepper 1/2 Pound Red Potatoes 1/2 Cup Shredded Lettuce 2 Stalks Celery 1 Tomato 1/2 Zest Of Lemon 2 1/2 Cloves Garlic 5 Tablespoons Lemon Juice MEAT 7 Bacon Strips 2 Chicken Breasts 1 Cup Cooked Chicken 1/2 Pound Ground Beef 1/2 Pound Ground Turkey 1 1/2 Pounds Sirloin Steak 1 Pound Skinless, Boneless Chicken Breast Halves CANS/SAUCES 1 Tablespoon Barbecue Sauce 1/4 Cup Beef Broth 1/4 Cup Broth 1/2 (15 Ounce) Can Chicken Broth 1 Tablespoon Dill Pickles 1 Tablespoon Ketchup 1/2 Tablespoon Prepared Mustard
SPICES 1/2 Tablespoon Beef Bouillon Granules 1/4 Teaspoon Cayenne 1 Tablespoon Cinnamon 1 Teaspoon Curry Powder 1/4 Teaspoon Dried Dill Weed 1 Teaspoon Garlic Powder Garlic Salt 1/4 Teaspoon Ground Black Pepper 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1/4 Teaspoon Paprika 1 Tablespoon Salt 1 Teaspoon Turmeric SPICES 1 Teaspoon Dried Oregano DAIRY/FROZEN 6 Tablespoons Butter 1/2 Cup Butter, Softened 1 1/2 (8 Ounce) Packages Cream Cheese 6 Egg Whites 1/2 Tablespoon Grated Parmesan Cheese 2 1/4 Cups Milk 16 Ounces Plain Yogurt 3/4 Cup Shredded Cheddar Cheese 1/4 Cup Shredded Monterey Jack Cheese 1/2 Cup Shredded Velveeta Cheese DAIRY/FROZEN 6 Tablespoons Sour Cream 1/2 (12 Ounce) Package Velveeta Cheese 6 Eggs MISCELLANEOUS 2 Tablespoons Coconut Oil 1/4 Tablespoon Olive Oil 1 Teaspoon Red Wine Vinegar 1 (8 Ounce) Package Refrigerated Crescent Dough DRY GOODS 4 Hamburger Buns 4 Pita Breads 1 Cup Uncooked Brown Rice