STANDARD PLAN - 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Crock Pot Cheesy Ravioli Casserole Recipe Cinnamon Zucchini Cake with Cream Cheese Frosting Standard Plan Avocado Chicken Bites Standard Plan Mahi Mahi with Avocado Crema Loaded Baked Potato Skins DAY 4 DAY 5 DAY 6 DAY 7 Slow Cooker Lasagna Winger's Sticky Fingers LEFTOVERS Sheet Pan Italian Pork Recipe Copycat Recipe Chops with Potatoes and Carrots Walnut Chocolate Chip The Best Homemade Cookies Pasta Salad
DAY 1 CROCK POT CHEESY RAVIOLI CASSEROLE RECIPE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 5 Hours 1 Tablespoon olive oil 1/2 cup onion (chopped) 1 teaspoon minced garlic 2 (26 ounce) jars four cheese pasta sauce 1 (15 ounce) can tomato sauce 1 teaspoon Italian seasoning 2 cups shredded mozzarella cheese (divided) 2 (25 ounce) packages frozen beef ravioli 1. Spray slow cooker with Pam. 2. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. 3. Stir in pasta sauce, tomato sauce and Italian seasoning. 4. Place 1 cup of sauce in crock pot. 5. Add 1 package of the ravioli, top with 1 cup of the cheese. 6. Top with remaining package of ravioli and 1 cup cheese. 7. Pour remaining sauce over the top. 8. Cover and cook on low for 5-6 hours.
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING D E S S E R T Serves: 16 Prep Time: 12 Minutes Cook Time: 40 Minutes 3 eggs 1/2 cup vegetable oil 1/2 cup applesauce 3/4 cup sugar 3/4 cup brown sugar 2 teaspoons vanilla 2 1/2 cups flour 1/4 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon nutmeg 2 cups shredded zucchini Frosting: 1 (8 ounce) package cream cheese 1/4 cup butter (softened) 3 cups powdered sugar 1 teaspoon vanilla 1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. 2. Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl. 3. Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well. 4. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan. 5. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. 6. While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake. 7. If desired, sprinkle the top of the cake with cinnamon and sugar.
DAY 2 STANDARD PLAN AVOCADO CHICKEN BITES M A I N D I S H Serves: 8 Prep Time: 20 Minutes Cook Time: 12 Minutes 2 avocados (diced) 2 cups cooked chicken (shredded) 1/2 cup shredded Monterey Jack cheese garlic salt, to taste 2 (8 ounce) packages refrigerated crescent dough 2 eggs 2 Tablespoons 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 eggs 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.
DAY 3 STANDARD PLAN MAHI MAHI WITH AVOCADO CREMA M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 10 Minutes 2 teaspoons garlic powder 2 teaspoons chili powder Salt and pepper, to taste 2 limes (juiced) 2 Tablespoons olive oil 8 (6 ounce) Mahi Mahi fillets Avocado Crema: 2 avocados (diced) 1 teaspoon salt 1 teaspoon pepper 2 Tablespoons lime juice 1/2 cup plain Greek yogurt 1 cup cilantro (chopped) 1. Preheat oven to 400 degrees. 2. In a small bowl, mix together garlic powder, chili powder, salt and pepper, lime juice, and olive oil. 3. Place fillets on a baking dish. 4. Generously brush mixture over mahi mahi fillets. 5. Bake fish for 10-12 minutes, until fillets flake easily with a fork. 6. While fish is baking, blend together all avocado crema ingredients until smooth. Serve Mahi Mahi topped with avocado crema and cilantro for a garnish.
LOADED BAKED POTATO SKINS S I D E D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 16 Minutes 4 large baking potatoes (baked) 3 Tablespoons olive oil 1 Tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 bacon strips (cooked and crumbled) 1 1/2 cups shredded cheddar cheese 1/2 cup sour cream 4 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 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 4 SLOW COOKER LASAGNA RECIPE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 4 Hours 1 pound ground beef (could be substituted for Italian sausage) 1 (24 ounce) jar spaghetti sauce 1 cup water 1 (15 ounce) container ricotta cheese (can use skim ricotta) 2 cups shredded Italian Cheese (divided) 1/4 cup grated Parmesan cheese (divided) 1 egg 2 Tablespoons parsley 6 regular lasagna noodles (uncooked) 1. Brown ground beef in a large skillet; drain and rinse well. 2. Stir in spaghetti sauce and water. 3. In another bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley. 4. Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture. 5. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid. 6. Cook on low 4-6 hours or until liquid is absorbed. 7. Sprinkle with remaining cheese. 8. Let stand, covered for 10 minutes or until cheese is melted.
WALNUT CHOCOLATE CHIP COOKIES D E S S E R T Serves: 36 Prep Time: 10 Minutes Cook Time: 12 Minutes 1 cup butter (softened) 1 cup brown sugar 2/3 cup sugar 2 eggs 2 teaspoons vanilla 1 1/2 teaspoons baking soda 2 3/4 cups flour 1 (11.5 ounce) package milk chocolate chips 1 cup walnuts (chopped) 1. Preheat oven to 350 degrees. 2. Beat butter, brown sugar, and sugar with hand mixer on medium speed for 2 minutes until mixture is very fluffy and turns lighter in color 3. Beat in eggs, vanilla, and baking soda for 1 minute on low speed. Scrape the sides of bowl as needed. 4. Gradually mix in flour just until blended. Stir in chocolate chips and walnuts. 5. Roll into 1 1/2 inch balls and place on baking sheet. 6. Bake until golden around the edges - about 11 to 13 minutes. 7. Cool on cookie sheet for about 1 minute then transfer to a wire rack to finish cooling.
DAY 5 WINGER'S STICKY FINGERS COPYCAT RECIPE M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes 1 (25 ounce) package frozen breaded chicken strips 6 Tablespoons Frank's Hot Sauce 4 Tablespoons water 1 1/2 cups brown sugar 1. Prepare the chicken strips as directed on the back of the package. 2. Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved. 3. Pour sauce over chicken and serve warm. 4. (Serve with celery and ranch dressing for dipping)
THE BEST HOMEMADE PASTA SALAD S I D E D I S H Serves: 12 Prep Time: 2 Hours 20 Minutes Cook Time: 8 Minutes 1 (12 ounce) package Ronzoni Garden Delight Rotini Pasta 1 red bell pepper (diced) 1 green bell pepper (diced) 1 medium cucumber (diced) 1 (2.25 ounce) can sliced black olives 1 cup cherry tomatoes (halved) 1 (8 ounce) package pepperoni (cut into fourths) 1 (8 ounce) package block Colby Jack cheese (cubed) 1 red onion (minced) 1 (16 ounce) bottle Italian dressing 1. Cook pasta according to package directions for al dente. 2. Drain pasta and rinse in cold water. 3. Toss cold pasta with remaining ingredients until well combined. 4. Refrigerate for at least 2 hours before serving.
DAY 7 SHEET PAN ITALIAN PORK CHOPS WITH POTATOES AND CARROTS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes 5 Tablespoons olive oil 1 (1 ounce) packet Italian dressing mix 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 Tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper 6 pork chops 1 1/2 pounds baby red potatoes (halved) 1 pound baby carrots 1 Tablespoon fresh parsley (for garnish) 1. Preheat oven to 400 degrees. Spray a large sheet pan with non-stick cooking spray. 2. In a medium bowl, mix together olive oil, dressing mix packet, paprika, oregano, Parmesan cheese, salt and pepper. 3. Dip each pork chop in the oil mixture, making sure to coat both sides, and place on the prepared pan. Repeat with remaining pork chops. 4. Add the potatoes and carrots to the sheet pan and drizzle any remaining olive oil mixture on top. Toss lightly to mix together. 5. Bake for 35-40 minutes or until pork chops are full cooked. 6. Garnish with parsley and serve.
SHOPPING LIST MISCELLANEOUS 1/2 Cup Applesauce 2 Tablespoons Lime Juice 2 (8 Ounce) Packages Refrigerated Crescent Dough PRODUCE 4 Avocados 1 Pound Baby Carrots 1 1/2 Pounds Baby Red Potatoes 1 Cup Cherry Tomatoes 1 Cup Cilantro 1 Tablespoon Fresh Parsley 1 Green Bell Pepper 4 Green Onions 4 Large Baking Potatoes 2 Limes 1 Medium Cucumber 1/2 Cup Onion 1 Red Bell Pepper 1 Red Onion 2 Cups Shredded Zucchini MEAT 8 Bacon Strips 2 Cups Cooked Chicken 1 Pound Ground Beef 8 (6 Ounce) Mahi Mahi Fillets 1 (8 Ounce) Package Pepperoni 6 Pork Chops BAKING GOODS 1/4 Teaspoon Baking Powder 1 1/3 Tablespoons Baking Soda 3 1/4 Cups Brown Sugar 5 1/4 Cups Flour 1 (11.5 Ounce) Package Milk Chocolate Chips 3/4 Cup Olive Oil 3 Cups Powdered Sugar 1 1/2 Cup Sugar 1 2/3 Tablespoons Vanilla 1/2 Cup Vegetable Oil 1 Cup Walnuts
DAIRY/FROZEN 1 (8 Ounce) Package Block Colby Jack Cheese 1 1/4 Cups Butter 1 (15 Ounce) Can Container Ricotta Cheese 1 (8 Ounce) Package Cream Cheese 2 (25 Ounce) Packages Frozen Beef Ravioli 1 (25 Ounce) Package Frozen Breaded Chicken Strips 6 Tablespoons Grated Parmesan Cheese 1/2 Cup Plain Greek Yogurt 1 1/2 Cups Shredded Cheddar Cheese 2 Cups Shredded Italian Cheese 1/2 Cup Shredded Monterey Jack Cheese DAIRY/FROZEN 2 Cups Shredded Mozzarella Cheese 1/2 Cup Sour Cream 8 Eggs SPICES 2 Teaspoons Chili Powder 1 1/2 Teaspoons Cinnamon 1 Teaspoon Dried Oregano 1 Tablespoon Garlic Powder Garlic Salt, To Taste 1 Teaspoon Italian Seasoning 1 Teaspoon Minced Garlic 1/2 Teaspoon Nutmeg 1/4 Teaspoon Paprika 2 Tablespoons Parsley 1 Tablespoon Pepper 1 1/3 Tablespoons Salt 1 Teaspoon Smoked Paprika CANS/SAUCES 2 (26 Ounce) Jars Four Cheese Pasta Sauce 6 Tablespoons Franks Hot Sauce 1 (16 Ounce) Bottle Italian Dressing 1 (2.25 Ounce) Can Sliced Black Olives 1 (24 Ounce) Jar Spaghetti Sauce 1 (15 Ounce) Can Tomato Sauce DRY GOODS 1 (1 Ounce) Packet Italian Dressing Mix 6 Regular Lasagna Noodles 1 (12 Ounce) Package Ronzoni Garden Delight Rotini Pasta