Chipotle Ranch Chicken Pasta with Grilled or Sauteed Zucchini 15 Minute Meal Beefy Penne Bake with Tossed Salad Garlic Dijon Fish Sheet Pan Dinner Breakfast Burritos and Fresh Fruit Mexican Beans and Rice with Chips and Guacamole 15 Minute Meal Slow Cooker Chicken Parmesan Soup with Garlic Bread Slow Cooker or Instant Pot Peanut Butter Fluff Pie PRODUCE Tomato ½ Red onion ¼ {Zucchini 1} Onion ¼ +½ Garlic clove 1 small +1 small +1 small {+1} +2 {Tossed Salad Kit} Butternut squash cubes 1 small container Brussels sprouts 1 small bag {Fresh Fruit} {Avocados 1} CANNED/DRY Penne pasta ½ lb. + ½ lb. Ranch dressing ½ cup Chipotle sauce 1 tsp. Crushed tomatoes 14 oz. can Tomato sauce ½ 15 oz. can Lemon juice 1 Tbsp. Dark red kidney beans 1 can Salsa ½ cup Brown or white rice 1 ½ cups {Tortilla chips 1 bag} Tomato juice 23 oz. Chicken broth 16 oz. Small shaped pasta 3-4 oz. Powdered sugar 2 cups Peanut butter 2/3 cup Chocolate graham cracker pie crust FROZEN Corn 1/2 cup O Brien potatoes ¼ bag Chicken tenders ¾ - 1 lb. {Garlic Bread 1 package} Cool Whip 8 oz. DAIRY Colby Jack cheese 4 oz. Mozzarella cheese 1 cup Butter 2 Tbsp. Eggs 3 Monterey Jack cheese ½ cup Shredded cheddar cheese optional for topping Sour cream optional for topping Shredded parmesan cheese ½ cup Cream cheese 8 oz. Milk 1 cup MEAT Chicken breast ½ lb. Ground Beef ½ lb. Tilapia filets 3-4 Sausage ¼ lb. BREAD Flour tortillas ITEMS TO HAVE IN PANTRY/FRIDGE Basil + ½ tsp. Oregano + ½ tsp. Thyme Parsley Dijon mustard Dried parsley Seasoned salt Chili powder Cumin {lemon or lime juice, to taste} {red pepper} Salt Pepper Olive Oil
Chipotle Ranch Chicken Pasta with Grilled or Sauteed Zucchini Yield: 3-4 Servings Total Time Needed: 15 Minutes ½ lb. mini penne ½ cup ranch dressing 1 tsp. chipotle sauce, or more, to taste ½ lb. cooked chicken breast, cut into bite-sized pieces ½ cup frozen corn, thawed ½ tomato, diced (refrigerate or freeze remaining for later use) ¼ red onion, diced (refrigerate or freeze remaining for later use) 4 oz. Colby Jack cheese, shredded Cook pasta according to package directions. Drain and rinse with cold water to stop cooking. In a small bowl, whisk together the ranch dressing and chipotle sauce. In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed. Refrigerate until ready to serve. Serving Suggestion: Grilled or Sauteed Zucchini
Beefy Penne Bake with Tossed Salad Yield: 4 Servings Time: 15 Minutes Hands On, 25-30 Minutes Cook Time ½ lb. penne pasta ½ lb. ground beef (refrigerate or freeze remaining for later use) ¼ onion, diced (refrigerate or freeze remaining for later use) 1 small garlic clove, crushed 14 oz can Red Gold crushed tomatoes ½ 15 oz can Red Gold tomato sauce (refrigerate or freeze remaining for later use) ½ tsp. basil ¾ tsp. oregano ½ tsp. thyme ½ tsp. parsley salt and pepper to taste 1 cup shredded mozzarella cheese Cook the penne pasta according to the package directions, al dente. In a large skillet, brown the ground beef, onion and garlic together. Stir in remaining ingredients, except the cheese. Heat sauce over medium heat until pasta is done. Stir sauce into cooked and drained pasta. Pour into 9x9 casserole dish. Top with cheese. Bake covered at 350 for 20-30 minutes. Serving Suggestion: Tossed Salad
Garlic Dijon Fish Sheet Pan Dinner Yield: 3-4 Servings Time: 10 Minutes Hands On, 35 Minutes Cook Time 3-4 frozen tilapia fillets 2 Tbs. butter, melted 1 Tbs. lemon juice 1 tsp. Dijon mustard 1 small garlic clove, crushed ½ - 1 tsp. dried parsley salt and pepper to taste 1 small container butternut squash cubes 1 small bag fresh brussels sprouts Preheat oven to 400 degrees. Place thawed fillets on buttered baking sheet. Stir remaining ingredients, except butternut squash and brussels sprouts, together and pour over fish. Set in refrigerator till ready to cook. Brush olive oil on a second baking sheet. Toss butternut squash cubes with a drizzle of olive oil, salt and pepper. Place in 400 degree oven for 15 minutes. Meanwhile, clean, stem and cut brussels sprouts in half. Drizzle with olive oil and season with salt and pepper. Pull butternut squash from oven and add brussels sprouts that have stems removed, cut in half and drizzled with olive oil, salt and pepper. Place them on the baking sheet with the butternut squash. Place fish in oven at 400 degrees and bake for 20 minutes or until fish easily flakes with a fork. Fish and vegetables should be done at the same time. Serving Suggestion: Brussels Sprouts and Butternut Squash
Breakfast Burritos and Fresh Fruit Yield: 6 Servings Total Time Needed: 20 Minutes about ¼ bag O brien potatoes 3 eggs Seasoned salt and pepper, to taste ½ cup Monterey Jack cheese, shredded ¼ lb. sausage, browned flour tortillas Heat a skillet and add several Tbs. oil. Pour the potatoes into the hot skillet in a single layer. Let them brown and then flip them over to brown the other side. While the potatoes cook, beat the eggs in a bowl. Add in the seasoned salt and pepper. Stir in the cheese. After the potatoes are done, add in the browned sausage and pour the eggs over the top. Let the eggs cook, stirring only enough to help them cook. If you stir too much the potatoes will fall apart. Warm tortillas and fill with the egg/sausage/potato mixture Serving Suggestion: Fresh Fruit
Mexican Beans and Rice with Chips and Guacamole Yield: 3-4 Servings Total Time Needed: 15 Minutes 1 1 ½ Tbs. olive oil ½ onion, chopped (use leftover from previous recipe) 1 small garlic clove, crushed ½ Tbs. chili powder ½ tsp. cumin 1 can dark red kidney beans, drained and rinsed ½ cup salsa 1 ½ cups brown or white rice, cooked cheddar cheese, shredded sour cream, if desired Cook onion and garlic in oil in a large skillet until onion is soft. Add spices, beans and salsa. Cook several more minutes until it's all hot. Serve beans over rice. Top with cheese and sour cream, if desired. Guacamole 1 ripe avocado 1 clove garlic, pressed or minced lemon or lime juice to taste salt and red pepper to taste Slice the avocados in half and take out the pit. Mash them together with the other ingredients. I put everything in the stand mixer to do this. Adjust the seasonings as needed. Serving Suggestion: Chips and Guacamole
Slow Cooker Chicken Parmesan Soup with Garlic Bread Yield: 8-10 Servings Time: 10 Minutes Hands On, 5-8 Hours Cook Time ¾ -1 lb. frozen chicken tenders 23 oz. tomato juice 16 oz. chicken broth 2 garlic cloves, crushed ½ cup shredded Parmesan cheese ½ tsp. basil ½ tsp. oregano salt and pepper to taste 3-4 oz. small shaped pasta Place all ingredients, except pasta in the slow cooker. Cook on high for 5-6 hours or low 7-8 hours. Remove the chicken and shred. Return chicken to the slow cooker. Add pasta and cook 30 minute longer. Chicken Parmesan Soup Instant Pot Add all ingredients, except pasta, to the pressure cooker pot. Set the cook time for 15 minutes. Do a quick pressure release. Remove chicken, shred, and return to the pot. Add pasta. Set the cook time for 2 minutes. Do a quick pressure release. Serving Suggestion: Garlic Bread
Peanut Butter Fluff Pie Yield: 6 Servings Time: 10 Minutes Hands On, Several Hours for Refrigerating or Freezing 8 oz cream cheese, softened 2 cups powdered sugar ⅔ cup peanut butter 1 cup milk 8 oz Cool Whip, thawed 1 chocolate graham cracker crust Beat cream cheese and powdered sugar together with an electric mixer. Add peanut butter and mix till smooth. Add milk and mix till well combined. Fold in Cool Whip. Pour into crust. Refrigerate or freeze for several hours before serving.