STANDARD PLAN - 06-08-2018 THIS WEEK'S MENU: DAY 1 Pepperoni Pizza Pull- Apart Monkey Bread Dulce De Leche Cupcakes DAY 2 Grilled Sweet and Sour Chicken Kabobs Garlic Dinner Rolls Recipe DAY 3 Baked Mexican Fish Street Corn Pasta Salad DAY 4 DAY 5 DAY 6 DAY 7 Italian Pork Roast with Standard Family Sweet LEFTOVERS Salsa Verde Enchiladas Sweet Potatoes and Sour Shrimp and Broccoli Gooey Turtle Bars Recipe
DAY 1 PEPPERONI PIZZA PULL-APART MONKEY BREAD M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 30 Minutes 3 (7.5 ounce) packages refrigerated biscuit dough 1 (24 ounce) jar spaghetti sauce (we used Prego Traditional) 1 teaspoon Italian seasoning 1 (7 ounce) package pepperoni slices (divided) 2 cups shredded mozzarella cheese (divided) Toppings 1 (4 ounce) can sliced mushrooms (drained) 1 green bell pepper (diced) 1 onion (diced) 1. Preheat oven to 350 degrees. 2. Open biscuits and cut biscuit into quarters and place into a large bowl 3. Pour spaghetti sauce on top of biscuit pieces and add Italian seasoning. Mix all together. 4. Then add about 3/4 of the pepperoni pieces (reserving 1/4 to put on top) and 1 cup of cheese and stir well. 5. Pour everything into a greased 9 x 13 inch baking dish. 6. Sprinkle remaining pepperoni, cheese, and other toppings on the top of pizza. Place in the oven and bake for 25-30 minutes or until the biscuits are fully cooked. They will be slightly firm when you press down on them.
DULCE DE LECHE CUPCAKES D E S S E R T Serves: 24 Prep Time: 20 Minutes Cook Time: 22 Minutes Cupcakes: 3 eggs 1/2 cup vegetable oil 1/2 cup sour cream 3/4 cup milk 2 teaspoons vanilla 1/2 cup dulce de leche (warmed) 1 (15.25 ounce) butter pecan cake mix (or caramel cake mix) Frosting: 2 cups butter (softened to room temp) 5 cups powdered sugar 1 (13.4 ounce) can dulce de leche 2 Tablespoons vanilla 1/4 cup dulce de leche (for topping) (optional) 1/4 cup Toffee bits (optional topping) Cupcakes: 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. In a large bowl mix together eggs, oil, sour cream, milk, vanilla and dulce de leche. 3. Add in the cake 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 in the cupcake comes out clean. 5. Cool completely. Frosting: 6. Whip the butter on high for 4-5 minutes, stopping to scrape the bowl once or twice. 7. Reduce the speed to low and slowly add in the powdered sugar (you can add more or less depending on how thick you want your frosting). 8. Once the powdered sugar is all incorporated, add in the can of dulce de leche and vanilla. 9. Increase the speed to medium-high and whip until light and fluffy (about 2 minutes). 10. Top cupcakes with frosting. 11. Add a drizzle of dulce de leche and toffee bits on top.
DAY 2 GRILLED SWEET AND SOUR CHICKEN KABOBS M A I N D I S H Serves: 6 Prep Time: 3 Hours 10 Minutes Cook Time: 10 Minutes 5 boneless skinless chicken breasts 1 1/4 cups sweet and sour sauce (divided) 1 red bell pepper (chopped into bite sized pieces) 1 green bell pepper (cut into bite sized pieces) 1 pineapple (cut into bite sized pieces) 1 onion (cubed pieces) 1. Cut chicken into bite-size pieces in a large resealable bag. Pour 3/4 of the sauce on top of the chicken and close bag (save the rest of the sauce for basting while grilling). 2. Put chicken in the fridge and let marinate for at least 3 hours (up to 24 hours- the longer you let it marinate, the more flavorful the chicken will be). 3. After chicken is finished marinating, thread chicken, peppers, pineapple, and onion onto skewers. 4. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning while grilling. 5. Once all the chicken and peppers are threaded on skewers, discard bag with marinade. 6. Place skewers on grill over medium heat and cook until chicken is completely cooked through and vegetables are tender, turning a couple times to make sure each side is cooked. Baste as needed with remaining sweet and sour sauce that you set aside.
GARLIC DINNER ROLLS RECIPE S I D E D I S H Serves: 32 Prep Time: 6 Hours 30 Minutes Cook Time: 10 Minutes 1 Tablespoon active dry yeast 1/2 cup sugar 3 eggs (beaten) 1 cup lukewarm water 1/2 cup butter (melted) 1/2 teaspoon salt 4 cups flour Garlic topping: 1/2 cup butter (melted) 4 teaspoons dried parsley 1 teaspoon garlic powder 1. Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once. 2. Add 4 cups of flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. 3. Do not knead the dough. Turn out dough on a lightly floured surface and divide in half. Roll each half of dough into a circle. 4. Combine garlic topping ingredients and brush on top of each dough circle. 5. Cut each circle into 16 pieces, like a pizza. 6. Roll up each piece from the large end to the point. Place rolls on a cookie sheet, brush on remaining garlic topping and let rise 30-60 minutes. 7. Bake at 375 for 8-10 minutes.
DAY 3 BAKED MEXICAN FISH M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes 1 1/2 pounds halibut (or cod) 1 cup salsa 1 cup shredded Cheddar cheese 1/2 cup corn chips (coarsely crushed) 1. Preheat oven to 400 degrees. Lightly grease a 9 x 13 inch baking dish. 2. Rinse fish fillets under cold water, and pat dry with paper towels. 3. Lay fillets side by side in the prepared baking dish. 4. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. 5. Bake uncovered in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork.
STREET CORN PASTA SALAD S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes 10 ounces bow tie pasta 2 Tablespoons olive oil 2 cups frozen corn 3/4 cup mayonnaise 4 ounces Cotija cheese, crumbled 2 Tablespoons lime juice 1/3 cup fresh cilantro (finely chopped) 2 Tablespoons red onion (finely chopped) 2 teaspoons minced garlic 1/2 teaspoon chili powder 1 teaspoon jalapeno pepper (chopped and optional) 1. Cook pasta according to directions on package. Set aside to cool. 2. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred). 3. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and jalapeno pepper (optional). 4. When corn is done, gently fold together pasta, corn, and mayonnaise mixture. Top with additional cilantro and cotija cheese as desired.
DAY 4 ITALIAN PORK ROAST WITH SWEET POTATOES M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 30 Minutes 3 sweet potatoes 1/2 onion (chopped) 1 Tablespoon olive oil (divided) 2 teaspoons Italian Seasoning (divided) 2 teaspoons dried parsley flakes (divided) 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 pounds pork tenderloin 1 teaspoon minced garlic 1/4 cup grated parmesan cheese 1. Preheat oven to 425. 2. Peel and slice sweet potatoes and onions and spread evenly in foil lined 9 x 13 inch pan. 3. Drizzle 1/2 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon dried parsley flakes, salt, and pepper over the potatoes. 4. Roast for 10 minutes. 5. After the sweet potatoes and onions have roasted for 10 minutes, push them evenly to both sides of the pan. 6. Place the pork loin in the middle. 7. In a small bowl, mix together the remaining olive oil, Italian seasoning, parsley flakes from the sweet potato mixture, and add in the minced garlic and Parmesan cheese. Brush the mixture over the pork loin, coating it evenly. 8. Roast uncovered for 30 minutes, or until inside is no longer pink. 9. Slice roast and serve with sweet potatoes and onions on the side.
DAY 5 STANDARD FAMILY SWEET AND SOUR SHRIMP AND BROCCOLI M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 15 Minutes 4 heads of broccoli (steamed) 4 pounds peeled and deveined shrimp (sauteed) 4 teaspoons minced garlic salt and pepper, to taste 1 1/2 cups sweet and sour sauce 2 teaspoons sesame seeds (for garnish) 1. Steam broccoli as preferred. 2. Cook shrimp according to package directions. 3. In a pan, combine the steamed broccoli, sauteed shrimp, and minced garlic and cook over medium heat until the garlic starts to become clear. 4. Add salt and pepper for taste. 5. Add the sweet and sour sauce to the pan and continue sauteing until fully combined and all the flavors are mixed. 6. Remove from heat and sprinkle sesame seeds for garnish.
DAY 7 SALSA VERDE ENCHILADAS M A I N D I S H Serves: 6-8 Prep Time: 15 Minutes Cook Time: 20 Minutes 1 (16 ounce) bottle salsa verde (divided) 1 cup sour cream 1/2 cup chopped cilantro (divided) 3 boneless skinless chicken breasts (cooked and shredded) 8 flour tortillas 3 cups shredded Monterrey Jack cheese 1 1/2 cups shredded lettuce 2 tomatoes (diced) 1. Preheat oven to 350 degrees. 2. Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish. 3. In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro. 4. On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese. 5. Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese. 6. Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.
GOOEY TURTLE BARS RECIPE D E S S E R T Serves: 20 Prep Time: 10 Minutes Cook Time: 25 Minutes 2 1/4 cups flour 2 1/4 cups old fashioned oats 1/2 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup butter (softened to room temp) 1 (12 ounce) bottle caramel topping 2 cups milk chocolate chips 2 cups pecans (coarsely chopped) 1. In a medium bowl combine flour, oats, brown sugar, salt and soda. 2. Add softened butter and stir until it makes crumbs. 3. Press 3/4 of the crumb mixture into the bottom of a large cookie sheet. 4. Bake at 350 degrees for 10 minutes. Remove from oven and pour caramel evenly over crust. Sprinkle with chocolate chips, pecans and remaining crumbs. Return to oven and bake for 15 minutes. 5. Cool slightly before cutting.
SHOPPING LIST BAKING GOODS 1 Tablespoon Active Dry Yeast 1/2 Teaspoon Baking Soda 1/2 Cup Brown Sugar 1 (15.25 Ounce) Butter Pecan Cake Mix 3/4 Cup, 1 (13.4 Ounce) Dulce De Leche Can 6 1/4 Cups Flour 2 Cups Milk Chocolate Chips 2 1/4 Cups Old Fashioned Oats 2 Cups Pecans 5 Cups Powdered Sugar 1/2 Cup Sugar 1/4 Cup Toffee Bits 2 2/3 Tablespoons Vanilla 1/2 Cup Vegetable Oil MEAT 8 Boneless Skinless Chicken Breasts 1 1/2 Pounds Halibut 4 Pounds Peeled And Deveined Shrimp 1 (7 Ounce) Package Pepperoni Slices 1 1/2 Pounds Pork Tenderloin DRY GOODS 10 Ounces Bow Tie Pasta 1/2 Cup Corn Chips 8 Flour Tortillas DAIRY/FROZEN 4 Cups Butter 4 Ounces Cotija Cheese, Crumbled 6 Eggs 2 Cups Frozen Corn 1/4 Cup Grated Parmesan Cheese 3/4 Cup Milk 1 Cup Shredded Cheddar Cheese 3 Cups Shredded Monterrey Jack Cheese 2 Cups Shredded Mozzarella Cheese 1 1/2 Cups Sour Cream MISCELLANEOUS 1 (12 Ounce) Bottle Caramel Topping 2 Tablespoons Lime Juice 3/4 Cup Mayonnaise 3 Tablespoons Olive Oil 3 (7.5 Ounce) Packages Refrigerated Biscuit Dough SPICES 1/2 Teaspoon Chili Powder 4 Teaspoons Dried Parsley 2 Teaspoons Dried Parsley Flakes 1 Teaspoon Garlic Powder 1 Tablespoon Italian Seasoning 2 1/3 Tablespoons Minced Garlic 1/2 Teaspoon Pepper 2 Teaspoons Salt 2 Teaspoons Sesame Seeds
PRODUCE 2 Green Bell Pepper 4 Heads Of Broccoli 1 Teaspoon Jalapeno Pepper 2 1/2 Onion 1 Pineapple 1 Red Bell Pepper 2 Tablespoons Red Onion 1 1/2 Cups Shredded Lettuce 3 Sweet Potatoes 2 Tomatoes 1 Cup Fresh Cilantro CANS/SAUCES 1 Cup Salsa 1 (16 Ounce) Bottle Salsa Verde 1 (4 Ounce) Can Sliced Mushrooms 1 (24 Ounce) Jar Spaghetti Sauce 2 3/4 Cups Sweet And Sour Sauce