STANDARD PLAN - 02-15-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Ham and Veggie Frittata Recipe Easy Chicken and Broccoli Casserole Recipe Chocolate Chip Cookie Cupcakes Hawaiian Hamburger Sliders DAY 4 DAY 5 DAY 6 DAY 7 Wisconsin Bacon and Easy Oven Baked BBQ LEFTOVERS Chicken Crescent Potato Cheese Soup Ribs Casserole Mini Red Velvet Baked Red Potato Raspberry Pretzel Jello Cheesecakes Recipe Wedges Recipe Salad
DAY 1 HAM AND VEGGIE FRITTATA RECIPE M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 30 Minutes 2 Tablespoons olive oil 2 large russet potatoes (peeled and diced) 1 cup sliced mushrooms 1 onion (diced) 12 large eggs 1 cup diced cooked ham 1 tomato (diced) 1 cup shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1. Preheat oven to 400 degrees F. 2. In a large pan, saute potatoes, mushrooms, and onions in olive oil over medium heat for 15 minutes or until potatoes are soft and cooked through. 3. In a large mixing bowl, whisk together eggs. 4. Add ham, tomato, cheese, salt and pepper. 5. Add cooked potato mixture to egg mixture and mix until combined. 6. Spray a large skillet or baking dish with nonstick cooking spray and pour in egg and potato mixture. 7. Cook for 25-30 minutes or until eggs are set up.
DAY 2 EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 35 Minutes 4 cups fresh broccoli (chopped) 3 boneless skinless chicken breasts (cooked and cubed) 1 (10.5 ounce) can cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon curry powder 3/4 cup shredded sharp cheddar cheese 1/2 cup soft bread crumbs 2 Tablespoons butter (melted) 1. Preheat oven to 350 degrees. 2. Cook broccoli in boiling salted water until tender,then drain. 3. In a small bowl mix together cream of chicken soup, sour cream, lemon juice and curry. Set aside. 4. In a 9 x 13 greased baking dish add broccoli and chicken. 5. Pour soup mixture over top and mix together. 6. Sprinkle with grated cheese. Combine bread crumbs with butter and sprinkle on top. 7. Bake for 25-30 minutes.
CHOCOLATE CHIP COOKIE CUPCAKES D E S S E R T Serves: 15 Prep Time: 20 Minutes Cook Time: 20 Minutes Cupcakes 3 eggs 1/2 cup vegetable oil 3/4 cup milk 1/2 cup sour cream 2 teaspoons vanilla 1 (17.5 ounce) chocolate chip cookie mix Frosting 1/2 cup butter (softened) 1/2 cup cocoa 1 1/2 teaspoon vanilla 2 2/3 cups powdered sugar 1/2 cup whipping cream (or whole milk) 15 mini Chips Ahoy cookies Cupcakes 1. Preheat oven to 350 degrees and line muffin tins with cupcake liners. 2. In a large bowl, mix together the eggs, oil, milk, sour cream, and vanilla extract and mix until thoroughly combined. 3. Add in the cookie mix and stir until smooth. 4. Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted comes out clean. 5. Cool completely Frosting 6. Cream the butter in a medium bowl (whip on high for 2-4 minutes). 7. Blend in the cocoa powder, and vanilla then slowly add confectioners sugar, alternately with the cream. 8. Beat with an electric mixer, until the desired texture is achieved (you can add more or less powdered sugar depending on how thick you want your frosting). 9. Frost cooled cupcakes. 10. Top with a mini Chips Ahoy cookie.
DAY 3 HAWAIIAN HAMBURGER SLIDERS M A I N D I S H Serves: 12 Prep Time: 10 Minutes Cook Time: 15 Minutes 1 1/2 pounds ground beef 2/3 cup barbecue sauce (divided) 1 teaspoon steak seasoning 1 (12 count) package King's Hawaiian Dinner Rolls 3 slices swiss cheese (quartered) 1 (8 ounce) can pineapple rings (drained and cut in half) 1 red onion (thinly sliced) 1. Preheat a grill or frying pan to medium heat. 2. In a large bowl, combine ground beef, 1/3 cup barbecue sauce and steak seasoning until well combined. 3. Shape mixture into 12 small patties. 4. Grill patties 3 to 4 minutes on each side over medium heat or until cooked through. 5. Remove rolls from package, cut in half and toast insides on grill for a few minutes until golden brown. 6. Spread remaining barbecue sauce on rolls and top with patties, cheese, pineapple, red onion and other half of roll.
DAY 4 WISCONSIN BACON AND POTATO CHEESE SOUP M A I N D I S H Serves: 10 Prep Time: 20 Minutes Cook Time: 25 Minutes 4 Tablespoons butter 1/2 cup baby carrots (sliced) 2 stalks celery (sliced) 1/3 cup chopped onion 1/3 cup red bell pepper (diced) 1/2 cup fresh sliced mushrooms 3 potatoes (peeled and diced small) 4 1/2 cups chicken broth (divided) 1/4 cup flour 2 cups half and half 10 strips cooked bacon (diced and divided) 1 teaspoon dry mustard 1 teaspoon Franks Hot Sauce 1/2 teaspoon garlic salt (could also use minced garlic) 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 1/2 cups shredded sharp cheddar cheese 1. In a large pan melt butter, and then add carrots, celery, onion, red bell pepper, and mushrooms. Cook over medium heat until tender. 2. In another pan cook the diced potatoes in 1 1/2 cups chicken broth until tender. Then drain. 3. Add the cooked potatoes to the cooked vegetable mixture. Stir in the 1/4 cup flour and coat all veggies. 4. Then stir in 3 cups chicken broth, half and half. Cook over medium heat stirring until slightly thickened. Reduce heat and add in 3/4 cup of bacon bits, dry mustard, hot sauce, garlic salt, and salt & pepper. 5. Then gradually stir in cheese stirring until melted. To avoid curdling, don't let the soup boil after the cheese has been added. 6. Top each serving with the remaining bacon bits.
MINI RED VELVET CHEESECAKES RECIPE D E S S E R T Serves: 16 Prep Time: 2 Hours Cook Time: 30 Minutes 20 Oreo cookies (remove white filling and then crush) 4 Tablespoons butter 20 ounces cream cheese 2/3 cup sugar 1/4 cup cocoa 2 teaspoons vanilla 2 Tablespoons red food color 2 eggs 1 cup heavy whipping cream 4 Tablespoons powdered sugar 1 (1.55 ounce) Hershey bar 1. Heat oven to 350 degrees. 2. Place foil baking cups into 16 regular size muffin cups. 3. In a small bowl combine the cookie crumbs and melted butter. 4. Divide the mixture evenly between the 16 cups. Press the mixture firmly into each foil liner with your fingers or back of a spoon. 5. Cook for about 5 minutes then remove from oven. 6. In a large bowl beat the cream cheese with an electric mixer until smooth. 7. Gradually add the sugar and cocoa and beat until fluffy. 8. Beat in vanilla and food coloring. 9. Then add eggs one at a time and beat until well blended. 10. Divide the batter among the baking cups by spooning batter into each baking cup. Fill about 3/4 (not quite to the top) You may have a little batter left over but you don't want to overfill them. 11. Bake for about 23 to 25 minutes. Then turn off the oven and leave them in the oven for about 15 additional minutes with door closed. 12. Then carefully remove from the oven and leave at room temperature on the counter for another 30 minutes. This will help the cheesecakes from falling as much. The center will sink a little. (don't worry, you fill it with the whipped topping) 13. After cooling on the counter, refrigerate for an hour. When completely cooled remove the cupcake liner on each individual cheesecake. 14. In a small bowl beat whipping cream and powdered sugar with an electric mixer on high speed until stiff. You can spoon on the whipped cream or pipe it on. 15. Use a vegetable peeler and make chocolate curls with the Hershey chocolate bar. 16. Then garnish the tops with chocolate curls. 17. Store in the refrigerator in an airtight container.
DAY 5 EASY OVEN BAKED BBQ RIBS M A I N D I S H Serves: 8 Prep Time: 40 Minutes Cook Time: 1 Hour 2 1/2 pounds baby back pork ribs 1 Tablespoon garlic powder 1 teaspoon pepper 2 Tablespoons salt 1 cup BBQ sauce 1. Place ribs in a large pot and fill with water until ribs are completely covered. You may need to cut the ribs into smaller sections to fit into the pot. 2. Add garlic powder, pepper and salt to pot and bring to a boil. 3. Boil for 40 minutes, or until ribs are tender. 4. Preheat oven to 325 degrees F. 5. Remove ribs from pot and place in a 9x13-inch baking dish. 6. Brush BBQ sauce over ribs. 7. Cover dish with foil and bake for 1 hour, or until internal temperature of pork has reached 160 degrees F. 8. Brush on additional BBQ sauce before serving, if desired.
BAKED RED POTATO WEDGES RECIPE S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes 4 Tablespoons olive oil 3 Tablespoons flour 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon seasoned salt 1/2 teaspoon pepper 8 red potatoes (cut into wedges) 1/2 teaspoon salt 1. Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. (I used a 15 x 10 x 1 inch cookie sheet.) 2. Pour olive oil on top of the aluminum foil and spread around the foil. 3. Combine the flour, onion powder, garlic powder, seasoned salt, and pepper into a medium sized bowl and add a few potatoes at a time. stir around to coat well. 4. Place the coated potatoes onto the foil lined pan. 5. Continue doing this until all the potatoes have been coated and placed on the pan. 6. Bake for about 20 minutes and then pull out and flip over to the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and sprinkle with salt.
DAY 7 CHICKEN CRESCENT CASSEROLE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 35 Minutes 1 (10.5 ounce) can cream of chicken soup 3/4 cup shredded cheddar cheese 1/4 cup milk Filling 1 (8 ounce) package cream cheese (softened) 2 Tablespoons butter (melted) 1/2 teaspoon garlic powder 1/3 cup onion (finely chopped) 2 boneless skinless chicken breasts (cooked and cubed) 1/2 teaspoon salt 1/2 teaspoon pepper 1 (8 ounce) package Pillsbury crescent roll dough 2 cups shredded cheddar cheese 1. Heat oven to 350 F. 2. Spray a 9 x 9 casserole dish with non stick cooking spray 3. In a saucepan mix cream of chicken soup, cheese, and milk. 4. Heat just until the cheese melts, and then set aside. 5. For the filling, mix in a bowl the soft cream cheese with butter until very smooth, then add in garlic powder. 6. Add in the onion, cooked chicken, and mix well until combined. 7. Season with salt and pepper. 8. Spoon out a little bit of the soup mixture into the bottom of the baking dish. 9. Unroll the crescent rolls. 10. Place 1 heaping Tablespoon chicken mixture (or a little more) on top of each crescent triangle and the big end, then roll up starting at the big end. 11. Then place the crescent rolls seam-side down in the baking dish. 12. Spoon the remaining sauce on top and sprinkle with 2 cups of grated cheese. 13. Bake for 30 minutes.
RASPBERRY PRETZEL JELLO SALAD S I D E D I S H Serves: 20 Prep Time: 30 Minutes Cook Time: 7 Minutes 2 cups pretzels (broken into pieces) 1/2 cup margarine (melted) 3 Tablespoons sugar 1 cup sugar 1 (8 ounce) package cream cheese 1 (8 ounce) package Cool Whip 1 (6 ounce) box raspberry Jell-o 2 cups boiling water 3 cups frozen raspberries (or fresh) First Layer 1. Combine broken pretzels, melted margarine and sugar. Stir until well blended. 2. Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely. Second Layer 3. Beat 1 sugar and cream cheese until smooth. Fold in Cool Whip. 4. Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added. Third Layer 5. Mix Jello and boiling water until jello is dissolved. Add frozen raspberries. 6. Cool and set slightly. Pour over cream cheese layer. 7. Refrigerate until firm.
SHOPPING LIST MEAT 2 1/2 Pounds Baby Back Pork Ribs 5 Boneless Skinless Chicken Breasts 1 Cup Diced Cooked Ham 1 1/2 Pounds Ground Beef 10 Strips Cooked Bacon PRODUCE 1/2 Cup Baby Carrots 4 Cups Fresh Broccoli 1/2 Cup Fresh Sliced Mushrooms 2 Large Russet Potatoes 3 Potatoes 1/3 Cup Red Bell Pepper 1 Red Onion 8 Red Potatoes 1 Cup Sliced Mushrooms 2 Stalks Celery 1 Tomato 1, 2/3 Cup Onion CANS/SAUCES 2/3 Cup Barbecue Sauce 1 Cup BBQ Sauce 4 1/2 Cups Chicken Broth 2 (10.5 Ounce) Cans Cream Of Chicken Soup 1 Teaspoon Franks Hot Sauce 1 (8 Ounce) Can Pineapple Rings DAIRY/FROZEN 1 1/4 Cups Butter 1 (8 Ounce) Package Cool Whip 2 (8 Ounce) Packages, 20 Cream Cheese Ounces 3 Cups Frozen Raspberries 2 Cups Half And Half 1 Cup Heavy Whipping Cream 1/2 Cup Margarine 1 Cup Milk 3 3/4 Cups Shredded Cheddar Cheese 3 1/4 Cups Shredded Sharp Cheddar Cheese 3 Slices Swiss Cheese 1 Cup Sour Cream 1/2 Cup Whipping Cream 17 Large Eggs BAKING GOODS 1 (17.5 Ounce) Chocolate Chip Cookie Mix 3/4 Cup Cocoa 7 Tablespoons Flour 3 Cup Powdered Sugar 2 Tablespoons Red Food Color 2 Cup Sugar 2 Tablespoons Vanilla 1/2 Cup Vegetable Oil SPICES 1/2 Teaspoon Curry Powder 1 Teaspoon Dry Mustard 2 Tablespoons Garlic Powder 1/2 Teaspoon Garlic Salt 2 Teaspoons Onion Powder 1 1/3 Tablespoons Pepper 3 1/3 Tablespoons Salt 1 Teaspoon Seasoned Salt 1 Teaspoon Steak Seasoning
MISCELLANEOUS 1 (1.55 Ounce) Hershey Bar 1 Teaspoon Lemon Juice 15 Mini Chips Ahoy Cookies 6 Tablespoons Olive Oil 20 Oreo Cookies 1 (8 Ounce) Package Pillsbury Crescent Roll Dough 1/2 Cup Soft Bread Crumbs DRY GOODS 1 (12 Count) Package Kings Hawaiian Dinner Rolls 2 Cups Pretzels 1 (6 Ounce) Box Raspberry Jell-o