Slow Cooker Thai Peanut Chicken, Brown Rice, Roasted Zucchini Slow Cooker Spicy Garlic Chicken Pizza, Tossed Salad Pepperoni Pizza Pasta, Caesar Salad, Baguette 15 Minute Meal Hamburger and Onion Skillet, Oven Fries, Steamed Broccoli Grilled Ham and Apple Sandwiches, Sliced Cucumbers, Chips 15 Minute Meal Italian Sausage and Spinach Stuffed Shells with Garlic Bread and Green Salad Caramel Fudge S more Nachos PRODUCE Red bell pepper 1 +1 Garlic cloves 2 +2 +2 +1 {Zucchini 3} Green onions ¼ cup chopped {Tossed Salad Kit} {+1} Green pepper -1 Red onion ½ {Caesar Salad Kit} Onion 1 +1 {Baking potatoes 4-6} Apple 1 Large (recommended Granny Smith) (Cucumbers 3-4) Spinach 1 bag CANNED/DRY Coconut Milk ¼ cup Soy sauce ¼ cup +2 Tbsp. Brown sugar 5 Tbsp. Champagne, rice wine or white wine vinegar 2 Tbsp. +2 Tbsp. Peanut butter ½ cup Brown rice 3 cups Vegetable Oil 3 Tbsp. Pizza crust 1 Penne pasta 1 lb. Crushed tomatoes 28 oz. can Peach chutney enough for sandwich spread {Chips 1 bag} Jumbo pasta shells 1 box Spaghetti sauce 2 24 oz. cans Graham crackers 1 sleeve Hot fudge ½ jar Caramel topping Marshmallows plain or caramel swirl about 16 FROZEN {Broccoli 1 large bag} {Garlic Bread 1 package} DAIRY Monterey Jack cheese ½ cup grated Mozzarella cheese ½ cup grated Italian five cheese shredded 1 cup +1 cup Butter 1 Tbsp. Swiss cheese 8-12 slices Ricotta cheese 2 lbs. MEAT Chicken breasts 2 ½ lbs. +12 oz. Pepperoni 6 oz. Ground Beef 2 lbs. Deli ham 1 lb. Italian sausage 1 lb. BREAD {Baguette} Cinnamon raisin Ezekiel bread -12-16 slices ITEMS TO HAVE IN PANTRY/FRIDGE Ground ginger Garlic powder Honey Cornstarch Crushed red pepper Seasoned salt Cayenne pepper Basil Oregano Olive Oil Salt Pepper
Slow Cooker Thai Peanut Chicken, Brown Rice, Roasted Zucchini Time: 20 Minutes Hands On, 6 Hours and 20 Minutes Cook Time 2½ lbs. boneless, skinless chicken breast 1 red bell pepper, cut into thin strips 2 cloves of garlic, minced ¼ cup coconut milk ⅓ cup teriyaki glaze* 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar 1 tsp. crushed red pepper ½ cup creamy peanut butter Brown rice, for serving Place the chicken in the slow cooker. Top with the sliced peppers. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat. Cook on low for 6 hours. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes. Serve chicken and peppers over rice. Homemade Teriyaki Glaze 1 4 cup soy sauce 1 cup water 1 2 teaspoon ground ginger 1 4 teaspoon garlic powder 5 tablespoons packed brown sugar 1-2 tablespoon honey 2 tablespoons cornstarch 1 4 cup cold water Mix all but cornstarch and ¼ cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken.
Roasted Zucchini 3 zucchini Olive oil Seasoned salt Slice the zucchini and lay it on a baking sheet. Brush with olive oil and sprinkle with seasoned salt. Roast at 425F degrees for 15-20 minutes. Serving Suggestion: Brown Rice and Roasted Zucchini
Spicy Garlic Chicken Pizza, Tossed Salad Time: 20 Minutes Hands On, 30 Minutes in Refrigerator, 12-14 Minutes Cook Time 12 oz boneless, skinless chicken breasts or tenders ¼ cup green onions, chopped 2 cloves garlic, minced 2 Tbs. vinegar 2 Tbs. soy sauce 2 Tbs. vegetable oil + 1 Tbs. for cooking chicken ¼ tsp. cayenne pepper ½ tsp. black pepper 1 Tbs. water 1 Tbs. cornstarch 1 pizza crust ½ cup grated Monterey Jack cheese ½ cup grated Mozzarella cheese Cut the chicken into bite size pieces. In a bowl, combine the onions, garlic, vinegar, soy sauce, 2 Tbs. of the oil, and the cayenne and black peppers. Add the chicken, stirring to combine. Refrigerate for at least 30 minutes. Heat the remaining Tbs. of oil in a skillet. Drain the chicken and reserve the marinade. Add the chicken to the skillet and cook until done, stirring often. Add the cornstarch and Tbs. of water to the marinade. Pour the marinade mixture into the skillet with the chicken. Cook until thickened and bubbly. Spread marinade mixture with chicken on pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes. Freezer Instructions Toss Chicken in the marinade and let cool together before bagging in a ziplock for the freezer. Put cheese blend into a separate bag and place together in the freezer with these instructions on the label: Thaw chicken mixture in the fridge. Spread chicken mixture on the pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes Serving Suggestion: Tossed Salad
Pepperoni Pizza Pasta, Caesar Salad, Baguette Time: 15 Minutes 1 lb. penne pasta 2 Tbs. oil 1 green pepper, chopped 1 red (or yellow or orange) pepper, chopped 2 cloves garlic ½ red onion, chopped 28 oz crushed tomatoes 1 tsp. basil 1 tsp. oregano 6 oz pepperoni, cut in halves salt and pepper, to taste 1 cup Italian five cheese, shredded Cook the pasta according to package directions. While it cooks, saute the peppers, onions and garlic in oil in a large skillet. When the veggies are tender-crisp, add crushed tomatoes, basil, oregano and pepperoni. Cook over medium heat till pasta is done. Season with salt and pepper. Drain pasta and put back in cooking pan. Pour sauce over pasta and stir to combine. Serve with shredded cheese. Serving Suggestion: Caesar Salad and Baguette
Hamburger and Onion Skillet, Oven Fries, Steamed Broccoli Time: 5 Minutes Hands On, 25 Minutes Cook Time 2 lbs. good quality ground beef Kosher salt and fresh ground pepper, to taste 1 Tbsp. olive oil 1 Tbsp. butter 1 large onion, sliced Pat the hamburger into 6-8 patties. Season with salt and pepper. Heat butter and olive oil in a skillet over medium heat. Add burgers to the skillet and cook about 10 minutes per side. Add onions to the skillet during the last 5 minutes of cooking. Oven Fries 4-6 baking potatoes Olive oil Seasoned salt Preheat the oven to 400 degrees. Cut the potatoes into wedges. Toss with a drizzle of olive oil and sprinkle with seasoned salt. Bake for 35 minutes. Serving Suggestion: Oven Fries and Steamed Broccoli
Grilled Ham and Apple Sandwiches, Sliced Cucumbers, Chips Time: 15 Minutes Cinnamon raisin Ezekiel bread, 2 slices/person 1 lb. deli ham 1 Large thin sliced apple (I like granny smith) Swiss cheese, 1-2 slices/person A bit of peach chutney Assemble the sandwich and toast in a skillet. Serving Suggestion: Sliced Cucumbers and Chips
Italian Sausage and Spinach Stuffed Shells, Garlic Bread and Green Salad Time: 20 Minutes Hands On, 45 Minutes 1 Hour Cook Time 1 lb. Italian sausage 1 onion, chopped 1 clove garlic, minced or crushed 1 bag fresh spinach 2 lbs. ricotta cheese 1 cup Italian style blend cheese, shredded 1 box jumbo pasta shells, cooked according to package directions 2-24 oz. cans spaghetti sauce Brown the sausage with the onion and garlic. Drain and rinse under hot water. Cook the spinach in 1 cup of water until soft and wilted. Drain and squeeze out the water, then coarsely chop the spinach. Mix the sausage, spinach, ricotta and Italian cheese together. Fill each cooked shell with the mixture. Spread a bit of sauce on the bottom of two 9 13 pans. Put the stuffed shells in the pans as you fill them. Cover with the rest of the sauce. To bake, cover the pan with foil and bake at 350 degrees for 45 minute to 1 hour. To freeze, cover tightly with foil and label with directions, Thaw in fridge. Bake at 350 degrees for 1 hour Serving Suggestion: Garlic Bread and Green Salad
Caramel Fudge S more Nachos Time: 15 Minutes 1 sleeve graham crackers about 1/2 jar hot fudge, warmed generous squirt of caramel topping about 16 marshmallows or caramel swirl marshmallows Break the graham crackers into pieces. Place them in uneven layers on a baking stone or cookie sheet. Swirl hot fudge and caramel topping over the top. Place marshmallows on top of it all. Bake at 350 for several minutes, until marshmallows start to melt a bit. Test this by smooshing them with the back of a spoon. Turn the oven to broil and toast the marshmallows. Serve with a big glass of milk.