STANDARD PLAN - 09-14-2018 THIS WEEK'S MENU: DAY 1 French Dip Crescents The Best Creamy Pasta Salad DAY 2 Slow Cooker Swiss Chicken Recipe Peach Crisp Trifle DAY 3 Braided Pizza Loaf Recipe Fresh Spinach Dip Recipe with veggies DAY 4 DAY 5 DAY 6 DAY 7 Meatloaf Cupcakes Honey Lime Chicken LEFTOVERS Standard Family Easy Enchiladas Recipe Slow Cooker Pork Chops (5 ingredients) Reese's Brownies
DAY 1 FRENCH DIP CRESCENTS M A I N D I S H Serves: 16 Prep Time: 10 Minutes Cook Time: 13 Minutes 2 (8 ounce) packages refrigerated crescent rolls 1 (16 ounce) package deli roast beef (sliced thin) 16 slices Provolone cheese 2 (1 ounce) packages Au Jus gravy mix 1. Unroll crescents onto a large ungreased cookie sheet. 2. Place a slice of roast beef and a piece of cheese on each crescent. 3. Roll crescents starting from the wide end and ending at the narrow end. 4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color. 5. Serve with Au Jus for dipping.
THE BEST CREAMY PASTA SALAD S I D E D I S H Serves: 10 Prep Time: 1 Hour 15 Minutes Cook Time: 10 Minutes 1 (16 ounce) package Ditalini pasta 1 cup broccoli florets 1/2 red onion (minced) 1 red bell pepper (minced) 1 cucumber (diced) 1 (3.8 ounce) can sliced olives 1 cup cubed Colby Jack cheese Dressing: 1 cup Mayonnaise (We used Best Foods) 2 teaspoons white wine vinegar 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon salt 1. Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold. 2. Place cooked and cooled pasta in a large mixing or serving bowl. 3. Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese. 4. Whisk together all dressing ingredients and pour over pasta and other ingredients. 5. Gently fold in dressing until all ingredients are evenly coated. 6. Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
DAY 2 SLOW COOKER SWISS CHICKEN RECIPE M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 4 Hours 6 boneless skinless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can cream of chicken soup 1/4 cup milk 1 (6 ounce) package chicken stuffing mix 1/4 cup butter (melted) 1. Spray slow cooker with nonstick cooking spray. 2. Place chicken breasts on the bottom of the slow cooker. 3. Cover chicken with slices of Swiss cheese. 4. In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese. 5. Sprinkle stuffing mix on top and drizzle butter over the top. 6. Cover and cook on low for 4-6 hours or high for 2-3 hours.
PEACH CRISP TRIFLE D E S S E R T Serves: 12 Prep Time: 1 Hour Cook Time: 12 Minutes Brown Sugar Crumble: 3/4 cup graham cracker crumbs (or vanilla wafer crumbs) 3/4 cup quick oats 1 teaspoon cinnamon 3/4 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon ginger 1/2 cup butter (slightly melted) 1/2 cup chopped pecans Pudding layer: 2 (3.4 ounce) boxes instant vanilla pudding 2 cups milk 2 cups whipping cream 1/2 cup powdered sugar Other layers: 4 cups fresh peaches (diced) 1 Tablespoon lemon juice 1 Tablespoon sugar 1 (16 ounce) prepared angel food cake (cubed) 1. For the brown sugar crumble, combine graham cracker crumbs, oats, cinnamon, brown sugar, salt, nutmeg, ginger, butter, and pecans in a bowl and mix together. 2. Spread the mixture onto a baking sheet and bake for 12-15 minutes at 350 degrees. Set aside and cool completely. 3. For the pudding layer whisk the pudding and milk until well combined. 4. In another bowl beat the whipping cream and powdered sugar until thick and peaks appear. Set aside 1/2 cup of whipped cream to pipe onto the top of the finished trifle. 5. Then combine the whipped cream with the pudding mixture. 6. In another bowl combine the diced peaches in a bowl with the lemon juice and sugar to prevent them from browning. Set aside until ready to layer. 7. Cube the Angel food cake. 8. Then start layering the trifle dessert. 9. Cover the bottom of the trifle dish with angel food cake cubes. 10. Then carefully cover with pudding. Spread it around with a spoon. 11. Then cover with the crumble mixture. 12. Top that with fresh diced peaches. 13. Repeat all of the layers again. 14. Pipe on the whipped topping and then sprinkle a little crumble topping on the whipped cream. 15. Refrigerate until ready to serve.
DAY 3 BRAIDED PIZZA LOAF RECIPE M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 (13.8 ounce) refrigerated pizza dough 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese 1 (3 ounce) package sliced pepperoni 1 Tablespoon olive oil 1/2 teaspoon garlic powder 1 teaspoon dried Italian seasoning 2 Tablespoons grated parmesan cheese 1. Preheat oven to 400 degrees F. 2. Unroll pizza dough on a greased baking sheet. 3. Spread pizza sauce down the middle of your dough. 4. Add mozzarella cheese and pepperoni on top of sauce. 5. Cut 1-inch diagonal strips up each side of the dough. 6. Fold 1-inch strips up and over pizza filling, alternating sides to get a braided look. 7. Brush the tops of the braided dough with olive oil and then sprinkle with the garlic, Italian seasoning and Parmesan cheese 8. Bake for 15-20 minutes, or until golden brown. 9. Let cool for a few minutes then cut into slices and serve.
FRESH SPINACH DIP RECIPE WITH VEGGIES S I D E D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 5 ounces fresh spinach leaves 1 (8 ounce) package cream cheese (softened) 1 teaspoon accent seasoning 2 Tablespoons minced onion 1 1/2 cup mayonnaise 1/4 cup half and half Veggies for Dipping 1 (16 ounce) package baby carrots 6 celery stalks (cut up) 4 cucumbers (sliced) 1. Chop up your spinach leaves in a food processor or blender; put into bowl and set aside. 2. Cut up cream cheese into small blocks and put in the food processor. 3. Add the accent and minced onion; blend together until well combined. 4. Add the mayonnaise and blend until smooth. 5. Add the chopped up spinach and half and half to the cream cheese/mayo mixture and blend well. 6. If it is too thick, you can add a little more half and half until you get it to the consistency you like. 7. Dip fresh veggies.
DAY 4 MEATLOAF CUPCAKES M A I N D I S H Serves: 12 Prep Time: 15 Minutes Cook Time: 25 Minutes 1 Tablespoon olive oil 1 onion (finely diced) 1/2 cup carrots (finely diced) 1/2 cup celery (finely diced) 1 teaspoon dried oregano 2 teaspoons minced garlic 1 cup ketchup (divided) 1 1/2 pounds ground beef 1 cup Italian seasoned bread crumbs 2 Tablespoons mustard 2 Tablespoons Worcestershire sauce 1/4 teaspoon black pepper 2 eggs 3 Russet potatoes (cooked and mashed) 1/4 cup bacon bits 3 green onions (sliced) 1. Preheat oven to 350 degrees. 2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes. 3. Combine onion mixture, 1/2 cup ketchup, beef, bread crumbs, mustard, Worcestershire sauce, pepper, and eggs, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated. 4. Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 1-2 teaspoons ketchup. 5. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. 6. Let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf. 7. Sprinkle with bacon bits and green onions.
DAY 5 HONEY LIME CHICKEN ENCHILADAS RECIPE M A I N D I S H Serves: 8 Prep Time: 45 Minutes Cook Time: 30 Minutes Marinade: 6 Tablespoons honey 5 Tablespoons lime juice 1 Tablespoon chili powder 1/2 teaspoon garlic powder 3 boneless skinless chicken breasts (cooked and shredded) Enchiladas: 1(16 ounce) can green enchilada sauce 10 flour tortillas 2 cups shredded cheddar cheese (divided) 1 cup heavy cream 1. Whisk together marinade ingredients and toss with shredded chicken in a Ziploc bag or airtight container. 2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours. 3. Preheat oven to 350 degrees F. 4. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan. 5. Fill the tortillas with chicken, saving marinade, and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. 6. Placed rolled tortillas into prepared pan. 7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas. 8. Sprinkle with remaining cheese. 9. Bake for 30 minutes, or until brown and crispy on top.
DAY 7 STANDARD FAMILY EASY SLOW COOKER PORK CHOPS (5 INGREDIENTS) M A I N D I S H Serves: 8 Prep Time: 10 Minutes Cook Time: 4 Hours 2 (10.75 ounce) cans cream of chicken soup 2 (1 ounce) package dry ranch dressing mix 6 teaspoons minced garlic 1 cup chicken broth 8 thick-cut pork chops (bone in or boneless) pepper, to taste 1. Combine soup, dressing mix, garlic, and broth. 2. Sprinkle chops with pepper. Do not salt them. 3. Place chops in slow cooker and pour soup mixture over top. 4. Cover and cook on high for 3-4 hours or low for 6 hours.
REESE'S BROWNIES D E S S E R T Serves: 24 Prep Time: 25 Minutes Cook Time: 25 Minutes Brownies: 1 cup butter (melted) 1/2 teaspon salt 1/2 cup cocoa 1 1/2 Tablespoons vanilla 2 cups sugar 4 eggs 2 cups flour 1 cup peanut butter Frosting: 1/4 cup butter (softened) 4 Tablespoon whipping cream 1 Tablespoon water 4 ounces cream cheese 1/4 cup cocoa 1 (16 ounce) package powdered sugar Topping: 3/4 cup salted peanuts (chopped) 24 mini Reese's peanut butter cups (unwrapped and quartered) 3/4 cup peanut butter chips 1. Preheat oven to 350 degrees. 2. Grease 9 x 13 inch pan with non stick cooking spray. 3. In a large bowl, combine melted butter, salt, cocoa and vanilla. 4. Stir in the sugar and eggs. 5. Add in the flour and peanut butter and mix until smooth. 6. Pour into prepared pan and bake for 22-25 minutes. 7. Remove from oven and let cool. 8. While the brownies cool, prepare frosting by beating butter, whipping cream, water, and cream cheese in a bowl on medium speed until fluffy. Gradually beat in cocoa and powdered sugar until smooth. Spread over cooled brownies. 9. Sprinkle peanuts, peanut butter cups, and peanut butter chips on top of the frosting. 10. Cut into squares and serve.
SHOPPING LIST SPICES 1 Teaspoon Accent Seasoning 2 (1 Ounce) Packages Au Jus Gravy Mix 1 Tablespoon Chili Powder 1 Teaspoon Cinnamon 1 Teaspoon Dried Italian Seasoning 1 Teaspoon Dried Oregano 2 (1 Ounce) Packages Dry Ranch Dressing Mix 1 Teaspoon Garlic Powder 1/4 Teaspoon Ginger 2 2/3 Tablespoons Minced Garlic 2 Tablespoons Minced Onion 1/4 Teaspoon Nutmeg 1 Teaspoon Salt 1/2 Teaspon Salt 1 Teaspoon Pepper PRODUCE 1 (16 Ounce) Package Baby Carrots 1 Cup Broccoli Florets 1/2 Cup Carrots 1/2 Cup Celery 6 Celery Stalks 4 Cups Fresh Peaches 5 Ounces Fresh Spinach Leaves 3 Green Onions 1 Onion 1 Red Bell Pepper 1/2 Red Onion 3 Russet Potatoes 5 Cucumbers MISCELLANEOUS 1/4 Cup Bacon Bits 6 Tablespoons Honey 1 Cup Ketchup 1 Tablespoon Lemon Juice 5 Tablespoons Lime Juice 2 1/2 Cups Mayonnaise 24 Mini Reeses Peanut Butter Cups 2 Tablespoons Mustard 1 Cup Peanut Butter 1 (16 Ounce) Prepared Angel Food Cake 2 (8 Ounce) Packages Refrigerated Crescent Rolls 1 (13.8 Ounce) Refrigerated Pizza Dough 3/4 Cup Salted Peanuts 2 Teaspoons White Wine Vinegar MEAT 9 Boneless Skinless Chicken Breasts 1 (16 Ounce) Package Deli Roast Beef 1 1/2 Pounds Ground Beef 1 (3 Ounce) Package Sliced Pepperoni 8 Thick-cut Pork Chops
BAKING GOODS 3/4 Cup Brown Sugar 1/2 Cup Chopped Pecans 3/4 Cup Cocoa 2 Cups Flour 2 (3.4 Ounce) Boxes Instant Vanilla Pudding 2 Tablespoons Olive Oil 3/4 Cup Peanut Butter Chips BAKING GOODS 1 (16 Ounce) Package, 1/2 Powdered Sugar Cup 2 1/4 Cup Sugar 1 1/2 Tablespoons Vanilla DAIRY/FROZEN 2 Cups Butter 1 (8 Ounce) Package, 4 Cream Cheese Ounces 1 Cup Cubed Colby Jack Cheese 6 Eggs 2 Tablespoons Grated Parmesan Cheese 1/4 Cup Half And Half 1 Cup Heavy Cream DAIRY/FROZEN 2 1/4 Cups Milk 2 Cups Shredded Cheddar Cheese 1 1/2 Cups Shredded Mozzarella Cheese 16 Slices Provolone Cheese 6 Slices Swiss Cheese 2 1/4 Cups Whipping Cream CANS/SAUCES 1 Cup Chicken Broth 3 (10.75 Ounce) Cans Cream Of Chicken Soup 1 (16 Ounce) Can Green Enchilada Sauce 1/2 Cup Pizza Sauce 1 (3.8 Ounce) Can Sliced Olives 2 Tablespoons Worcestershire Sauce DRY GOODS 1 (6 Ounce) Package Chicken Stuffing Mix 1 (16 Ounce) Package Ditalini Pasta 10 Flour Tortillas 3/4 Cup Graham Cracker Crumbs 1 Cup Italian Seasoned Bread Crumbs 3/4 Cup Quick Oats