SMALLER FAMILY- 08-31-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Easy Pizza Quesadillas Smaller Family- Sea Salt Caramel Muddy Buddies Smaller Family- Frito Chip Taco Salad Smaller Family- Lunch Lady Peanut Butter Bar Cookies Recipe Smaller Family- Korean BBQ Beef Smaller Family- Roasted Veggie Pasta Salad DAY 4 DAY 5 DAY 6 DAY 7 Smaller Family- Smaller Family- Slow LEFTOVERS Smaller Family- Pineapple Grilled Cooker Orange Glazed Southwest Pasta Bake Chicken Pork Tenderloin Recipe Smaller Family- Butternut Squash Bake
DAY 1 SMALLER FAMILY- EASY PIZZA QUESADILLAS M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes 6 ounces sliced pepperoni 8 flour tortillas 1 (16 ounce) jar pizza sauce (divided) 8 ounces shredded mozzarella cheese 1. Heat a skillet over medium heat and fry the pepperoni until crisp - transfer to a paper towel to drain 2. Brush each tortilla with a thin layer of pizza sauce. 3. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni. Sprinkle another layer of cheese and place the other tortilla on top, sauce side down 4. Preheat a greased skillet over medium heat. 5. Gently place quesadilla in the pan and cook for 3 to 5 minutes on each side, until cheese is melted and tortillas are crispy. 6. Slice into quarters and serve with a bowl of warm pizza sauce.
SMALLER FAMILY- SEA SALT CARAMEL MUDDY BUDDIES D E S S E R T Serves: 14 Prep Time: 20 Minutes Cook Time: 10 Minutes 11 cups Chocolate Chex Cereal 1/2 cup unsalted butter 1 (11.5 ounce) bag milk chocolate chip 25 caramel squares (unwrapped) 1 1/2 cup powdered sugar 20 Rolos (cut in half) 1 Tablespoon Sea Salt 1. Measure out the Chocolate Chex Cereal into a large bowl and set aside. 2. In a saucepan at medium heat, stirring constantly, melt the butter, chocolate chips and caramel squares until silky and smooth. 3. Pour over the Chex Cereal and mix and fold gently until all the cereal pieces are covered. 4. Add the powdered sugar and continue folding and mixing until the Muddy Buddies Appear white. 5. In a clean saucepan, melt the Rolos so they are soft. (You don't want them completely melted so you can have chocolaty caramel chunks in your Muddy Buddies.) Put the partially melted Rolos into the Muddy Buddies. 6. Sprinkle Sea Salt throughout.
DAY 2 SMALLER FAMILY- FRITO CHIP TACO SALAD M A I N D I S H Serves: 3-4 Prep Time: 15 Minutes Cook Time: 10 Minutes 1/2 pound ground beef 1/2 ounce taco seasoning mix 1 1/2 cups Frito corn chips 1/2 cup shredded cheddar cheese 1 medium tomato (chopped) 1 (10 ounce) package leafy romaine lettuce (chopped) 1 (6 ounces) can olives (sliced) 1/2 avocado (diced) 1/8 cup red onion (chopped) 1/2 cup french dressing 1. Brown ground beef over medium-high heat until cooked through. Drain off excess grease. 2. Add the taco seasoning mix to cooked beef according to package directions. Stir in until well combined. 3. In a large bowl combine the seasoned beef, frito chips, cheese and tomatoes. 4. Line 4 plates with the romaine lettuce. 5. Top with the meat /chip mixture. 6. Then top each salad plate with olives, onion and avocado. 7. Drizzle French dressing over each salad.
SMALLER FAMILY- LUNCH LADY PEANUT BUTTER BAR COOKIES RECIPE D E S S E R T Serves: 18 Prep Time: 10 Minutes Cook Time: 12 Minutes 1/2 cup sugar 1/2 cup brown sugar (packed) 1/2 cup butter (softened room temp) 1/2 teaspoon vanilla 1 egg 1 1/4 cups creamy peanut butter (divided) 1 cups oatmeal 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt Frosting: 1/4 cup butter (softened room temp) 1/8 cup milk 1 teaspoons vanilla 1 1/2 Tablespoons cocoa 1 1/2 cups of powdered sugar 1. Preheat oven to 350 degrees. 2. In a large bowl, cream the sugar, brown sugar, and butter together. 3. Add the vanilla, egg, and 1 cup peanut butter and stir to combine. 4. Then add oatmeal, flour, baking soda, and salt and mix together. 5. Roll dough into 1" balls and place on an ungreased cookie sheet. 6. Bake for 10-12 minutes, or until golden brown. 7. Melt remaining peanut butter in the microwave for about 30 seconds and stir until smooth. 8. Spread a spoonful of melted peanut butter on top of each cookie. 9. Let cool until the peanut butter has become solid again (I usually throw them in the fridge so they set up faster and so I can eat them sooner). 10. While cooling, mix together all of the frosting ingredients with a hand mixer and then spread on top of cookies.
DAY 3 SMALLER FAMILY- KOREAN BBQ BEEF M A I N D I S H Serves: 4 Prep Time: 1 Hour 30 Minutes Cook Time: 10 Minutes 1 1/2 pounds sirloin steak (1/4 inch slices) 1/2 cup rice wine 1/2 cup low-sodium soy sauce 2 Tablespoon brown sugar 2 Tablespoon minced garlic 1 teaspoon Sriracha chili sauce 1 1/2 teaspoon sesame oil 1. Combine rice wine, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. 2. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. 3. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. 4. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. 5. Serve immediately.
SMALLER FAMILY- ROASTED VEGGIE PASTA SALAD S I D E D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes 1/2 cup zucchini (chopped) 1/4 cup red onion (chopped) 1/2 cup yellow squash (chopped) 1 small bunch asparagus (chopped) 1/2 cup red pepper (chopped) salt and pepper (for taste) 8 ounces whole wheat rotini pasta 6 ounces balsamic vinaigrette dressing 1. Preheat oven to 350 degrees and line baking sheet with tinfoil. Spread out chopped vegetables on tin foil and sprinkle with salt and pepper. Roast vegetables for 12-15 minutes or until softened and beginning to brown. 2. While vegetables are cooking, prepare pasta according to box directions. In a large bowl, toss together pasta and cooked vegetables. 3. Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking. Serve immediately or store in refrigerator.
DAY 4 SMALLER FAMILY- PINEAPPLE GRILLED CHICKEN M A I N D I S H Serves: 4 Prep Time: 4 Hours Cook Time: 10 Minutes 1/2 cup lemon lime soda 1/2 (20 ounce) can crushed pineapple (do not drain) 1/4 cup soy sauce 1/4 cup brown sugar 4 boneless skinless chicken breasts 1. In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves. 2. Add chicken to marinade. 3. Cover and refrigerate for at least 4 hours or overnight. 4. Remove chicken from fridge and preheat grill to medium high heat. 5. Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
SMALLER FAMILY- BUTTERNUT SQUASH BAKE S I D E D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 50 Minutes 1 small butternut Squash 2 Tablespoons butter (melted) 2 cloves of garlic (minced) 1/2 cup Italian bread crumbs 1/3 cup grated Parmesan cheese Salt and pepper (to taste) 1. Preheat oven to 375 degrees. 2. Grease a 9 x 9" pan and set aside. 3. Wash and peel squash 4. Slice squash vertically down the center and remove seeds. 5. Slice squash halves into 1/2 inch slices 6. Arrange slices into rows in pan, like pictured. 7. In a small bowl, combine butter, garlic, breadcrumbs, and parmesan cheese. 8. Sprinkle mixture over squash making sure each one is coated with cheese and breadcrumb mixture. 9. Sprinkle with salt and pepper. 10. Bake for 45-50 minutes, or until squash is cooked all the way through and topping begins to golden.
DAY 5 SMALLER FAMILY- SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE M A I N D I S H Serves: 4-6 Prep Time: 10 Minutes Cook Time: 6 Hours 1 teaspoon salt 1 Tablespoon minced garlic 1/4 teaspoon dried thyme 1/4 teaspoon ginger 1/4 teaspoon pepper 1 (2 pound) pork tenderloin 1/4 cup brown sugar 1 Tablespoon cornstarch 1 cup orange juice 1/3 cup water 1 Tablespoon Dijon mustard 1. Spray slow cooker with nonstick cooking spray. 2. In a small bowl, mix together salt, minced garlic, thyme, ginger and pepper. 3. Rub spice mixture on the outside of the pork tenderloin and place in slow cooker. 4. In a saucepan over medium heat, combine brown sugar, cornstarch, orange juice, water and Dijon mustard. 5. Cook for a few minute until glaze starts to thicken. 6. Pour glaze over pork tenderloin, cover slow cooker and cook on low for 6 hours, or until tender and cooked through.
DAY 7 SMALLER FAMILY- SOUTHWEST PASTA BAKE M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 30 Minutes 1/2 pound ground Turkey 1 1/2 teaspoons minced garlic 1/4 cup chopped onion 3/4 cup salsa 1/2 (8 ounce) can tomato paste 1/2 (12 ounce) can tomato sauce 1 cup fresh spinach 1/2 cup frozen yellow corn 1/2 (15 ounce) can black beans (drained and use half of can) 1/2 Tablespoon taco seasoning mix 1/2 (16 ounce) box whole wheat penne pasta 1/2 cup shredded mozzarella cheese 1. Preheat the oven to 350 degrees. 2. Heat a large skillet over medium heat. Add your ground turkey, garlic, and onion and cook until meat is browned and onions are soft. Drain grease. Then add salsa, tomato paste, and tomato sauce to the meat mixture. 3. Cook for a 2 minutes then add your spinach, corn, black beans and taco seasoning and cook for another 2 minutes. 4. In a separate pan, cook your pasta per package instructions. 5. In a 9 x 9 inch pan, add your noodles and meat sauce and mix well. 6. Bake for 20 minutes, sprinkle shredded mozzarella over top of the dish and continue baking for 5 more minutes.
SHOPPING LIST PRODUCE 1/2 Avocado 1/4 Cup Chopped Onion 2 Cloves Of Garlic 1 Cup Fresh Spinach 1 (10 Ounce) Package Leafy Romaine Lettuce 1 Medium Tomato 3 2/3 Tablespoons Minced Garlic 1/2 Cup Red Pepper 1 Bunch Small Asparagus 1 Small Butternut Squash 1/2 Cup Yellow Squash 1/2 Cup Zucchini 6 Tablespoons Red Onion BAKING GOODS 1/2 Teaspoon Baking Soda 1 1/4 Cup Brown Sugar 1 1/2 Tablespoons Cocoa 1 Tablespoon Cornstarch 1 1/4 Cups Flour 1 (11.5 Ounce) Bag Milk Chocolate Chip 3 Cups Powdered Sugar 1/2 Cup Sugar 2 Teaspoons Vanilla CANS/SAUCES 6 Ounces Balsamic Vinaigrette Dressing 1/2 (15 Ounce) Can Black Beans 1 1/4 Cups Creamy Peanut Butter 1/2 (20 Ounce) Can Crushed Pineapple 1 Tablespoon Dijon Mustard 1/2 Cup French Dressing 1 (6 Ounces) Can Olives 1 (16 Ounce) Jar Pizza Sauce 3/4 Cup Salsa 1 Teaspoon Sriracha Chili Sauce 1/2 (8 Ounce) Can Tomato Paste 1/2 (12 Ounce) Can Tomato Sauce 3/4 Cup Soy Sauce MEAT 4 Boneless Skinless Chicken Breasts 1/2 Pound Ground Beef 1/2 Pound Ground Turkey 1 (2 Pound) Pork Tenderloin 1 1/2 Pounds Sirloin Steak 6 Ounces Sliced Pepperoni DAIRY/FROZEN 1 Cup Butter 1 Egg 1/2 Cup Frozen Yellow Corn 1/3 Cup Grated Parmesan Cheese 1/4 Cup Milk 1/2 Cup Shredded Cheddar Cheese 8 Ounces, 1/2 Cup Shredded Mozzarella Cheese 1/2 Cup Unsalted Butter MISCELLANEOUS 25 Caramel Squares 1/2 Cup Lemon Lime Soda 1 Cup Orange Juice 1/2 Cup Rice Wine 20 Rolos 1 1/2 Teaspoons Sesame Oil
DRY GOODS 11 Cups Chocolate Chex Cereal 8 Flour Tortillas 1 1/2 Cups Frito Corn Chips 1/2 Cup Italian Bread Crumbs 1 Cup Oatmeal 1/2 (16 Ounce) Box Whole Wheat Penne Pasta 8 Ounces Whole Wheat Rotini Pasta SPICES 1/4 Teaspoon Dried Thyme 1/4 Teaspoon Ginger 1/4 Teaspoon Pepper 2 Teaspoons Salt 1 Tablespoon Sea Salt 1/2 Ounce, 1/2 Taco Seasoning Mix Tablespoon