Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please! The shopping list attached only includes the ingredients needed to make the 10 recipes in the menu plan, with a few optional side dish options. Any personal items or desired ingredients will need to be added individually. If you have any questions or comments, please email us at contact@sixsistersmenuplan.com. Here is this week s menu: Slow Cooker Chicken Cordon Bleu with Green Salad / Chocolate Sugar Cookie Bars 20 Minute Skillet Lasagna with Parmesan and Herb Crescent Dinner Rolls Fajita Salad with Corn on the Cob Kalua Pork and Rice Bowls / Rolo Stuffed Snickerdoodle Cookies BBQ Turkey Burgers with Baked Red Potato Wedges LEFTOVERS Papa Murphy s CopyCat Gourmet Vegetarian Pizza
Slow Cooker Chicken Cordon Bleu Serves: 3 4 Prep time: 5 mins Cook time: 6 hours 3 boneless, skinless chicken breasts ½ (10.75 ounce can) can condensed cream of chicken soup ½ cup milk 3 slices deli ham 3 slices Swiss cheese ½ (8 ounce) package herbed dry bread stuffing mix ⅛ cup butter, melted Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on low for 4 6 hours, or high for 2 3 hours. Optional side dish: Green salad with dressing. 1 bag green salad (optional side) Salad dressing (optional side)
20 Minute Skillet Lasagna Serves: 3 4 Prep time: 5 mins Cook time: 15 mins ½ pound lean ground beef ½ (12 oz) package bowtie noodles, uncooked ½ (26 oz) jar of your favorite spaghetti sauce ½ Tablespoon olive oil ½ teaspoon salt ¼ teaspoon garlic powder ½ teaspoon Italian Seasoning ¼ cup mozzarella cheese ¼ cup sour cream Brown ground beef in small pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Fajita Salad Serves: 3 4 Prep time: 10 mins Cook time: 0 1 cup diced chicken ½ Tablespoon olive oil ½ green pepper, sliced ½ red pepper, sliced ¼ red onion, sliced ¼ (1.25 ounce) package taco seasoning ½ fresh bunch romaine lettuce, chopped ½ cup corn ¼ cup sliced olives, drained 1 tomato, diced Chipotle Southwest Dressing or Chipotle Ranch for topping In a large skillet over medium heat, brown chicken in olive oil. Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad). Remove from heat and stir in taco seasoning. In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers. Serve with Chipotle dressing. Optional side dish: Corn on the cob 4 ears of corn (optional side)
Slow Cooker Kalua Pork and Rice Bowls Serves: 3 4 Prep time: 10 mins Cook time: 8 hours 1 (1 2 pound) pork shoulder or butt roast, fat trimmed ½ Tablespoon sea salt ½ Tablespoon liquid smoke flavoring 1 ½ 2 cups cooked brown or white rice Chopped green peppers (optional) Diced tomatoes (optional) Chopped onions (optional) Banana peppers (optional) Diced cucumbers (optional) Sliced olives (optional) Teriyaki sauce (optional) Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat. Place roast in a slow cooker. Cover and cook on low 6 8 hours. Turn once about halfway through cooking time. Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. Serve over rice, topped with your favorite veggies and teriyaki sauce.
BBQ Turkey Burgers Prep time: 10 mins Cook time: 14 mins Serves: 2 ⅛ cup chopped onion ⅛ cup barbecue sauce, divided 1 Tablespoon dry bread crumbs 1 teaspoon prepared mustard ⅜ teaspoon chili powder ¼ teaspoon garlic powder ⅛ teaspoon salt ½ pound ground turkey 2 large leaf lettuce leaves 2 tomato slices 2 hamburger buns In a mixing bowl, combine onion, 1 Tablespoons barbecue sauce, breadcrumbs, mustard, chili powder, garlic powder, salt and ground turkey. Mix until well combined. Divide turkey mixture into 2 equal portions and shape into patties. Heat grill to medium high heat and place patties on the grill. Cook 5 7 minutes on each side, or until they reach an internal temperature of 165 degrees F. Serve patties on a bun with lettuce, tomato and remaining barbecue sauce.
Gourmet Vegetarian Pizza Serves: 4 Prep time: 10 mins Cook time: Varies 1 unbaked pizza crust 1 recipe Creamy Garlic Sauce (see recipe below) Fresh spinach Sliced zucchini Mushrooms Artichoke hearts Tomatoes Minced Onions 1 2 cups grated mozzarella cheese ¼ cup Parmesan cheese Spread pizza crust in pan (I used a small 8 cake pan for this recipe). Spread creamy garlic sauce on top of crust. Add fresh vegetables (and any other toppings you like), sprinkle cheeses on top, and bake according to crust directions. Creamy Garlic Sauce 1 cup ranch dressing 1 Tablespoon minced garlic 1 Tablespoon Parmesan cheese 1 teaspoon garlic salt Dash of minced green onions Dash of Italian seasoning Mix all ingredients together and use as desired.
Parmesan and Herb Crescent Dinner Rolls Makes 8 rolls Prep time: 10 mins Cook time: 12 mins 1 (8 ounce) can refrigerated crescent dinner rolls 3 Tablespoons grated Parmesan cheese 1 egg, beaten 1 teaspoon dried parsley flakes ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon garlic powder Heat oven to 375 degrees F. Separate dough into 8 triangles. Sprinkle each triangle with a pinch of parmesan cheese. Roll up each crescent roll and place, point side down, on an ungreased cookie sheet. Brush each roll with beaten egg. In a small bowl, combine parsley, oregano, basil, garlic powder and any remaining Parmesan cheese. Sprinkle mixture on top of rolls. Bake for 10 to 12 minutes, or until golden brown.
Baked Red Potato Wedges Serves: 3 4 Prep time: 10 mins Cook time: 40 mins 1 2 Tablespoons olive oil 1 ½ Tablespoons flour 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon seasoned salt ¼ teaspoon ground black pepper 3 4 red potatoes, cut into lengthwise quarters (each potato cut into 8 wedges) Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Pour olive oil on top of the aluminum foil and spread around the foil. Combine all dry ingredients into a bag either gallon sized resealable plastic bag or paper bag and add a few potatoes at a time. Shake to coat well. Place the coated potatoes on prepared pan. Continue doing this until all the potatoes have been coated and placed on the pan. Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes, or until golden brown and crispy on the outside. Pull wedges out of the oven and, if desired, sprinkle with salt. Serve hot.
Chocolate Sugar Cookie Bars Makes 12 bars Prep time: 15 mins Cook time: 10 mins ¼ cup butter, softened ¼ cup brown sugar ¼ cup sugar 1 egg 1 teaspoon vanilla ⅛ cup sour cream (could also substitute plain Greek yogurt) 1 cup flour ¼ cup cocoa powder ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt sprinkles Preheat the oven to 375 degrees F. Grease a 8x8 inch baking pan with nonstick cooking spray. In a large bowl, beat together the butter, brown sugar, and sugar. Add in the egg, vanilla, and sour cream and mix until completely incorporated. Add in the flour, cocoa powder, baking powder, baking soda, and salt and mix well. Stir together the flour, cocoa powder, baking powder, and salt. Press the dough into the prepared pan (I had to use my hands to press the thick dough all the way to the edges of the pan) and bake for 8 10 minutes (be sure not to overbake or they will become dry). While waiting for the bars to cool, make your frosting by mixing all ingredients together in a bowl until smooth (I used a hand mixer). Add more powdered sugar or milk until you reach desired consistency and spread on top of bars. If desired, top frosting with sprinkles. Frosting: ¼ cup butter, softened ⅛ cup milk ½ 1 teaspoons vanilla (depending on your taste) 1 ½ Tablespoons of cocoa 1 1 ½ cups of powdered sugar
Rolo Stuffed Snickerdoodles Makes 24 cookies Prep time: 10 mins Cook time: 9 mins ¼ cup butter ¼ cup shortening ¾ cup sugar 1 egg 1 ½ cups all purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 24 Rolo candies 1 Tablespoon sugar 1 teaspoon cinnamon Preheat oven to 400 degrees F. In a large bowl, cream together butter, shortening, sugar and egg. Mix in flour, baking powder, baking soda and salt. Roll dough into 1 inch balls, flatten in your palm, place a Rolo in the middle and form a ball around it. Combine remaining sugar and cinnamon and roll each ball of cookie dough in it then place on an ungreased cookie sheet. Bake for 7 9 minutes until lightly browned, but still soft.
SHOPPING LIST PRODUCE DAIRY MEAT CANNED GOODS / SAUCES ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Green pepper 2 peppers Milk ½ cup + 2 Tbl. Boneless, skinless chicken breasts 5 breasts Cream of chicken soup 1 (10.75 ounce) can Red pepper ½ pepper Swiss Cheese 3 slices Deli ham 3 slices Spaghetti sauce ½ (26 ounce) jar Red onion 1 onion Butter ¾ cup + 2 Tbl. Lean ground beef ½ pound Sliced olives 2 small cans Romaine lettuce, chopped 1 head or 1 bag Mozzarella cheese 2 3 cups (1 2 pound) pork shoulder or butt roast 1 roast Artichoke hearts 1 can Tomatoes 4 tomatoes Sour cream ¼ cup +2 Tbl. Ground turkey ½ pound Chipotle Southwest dressing 1 bottle Cucumber 1 cucumber Parmesan cheese 1 cup Liquid smoke ½ Tbl. Yellow onion 2 onions Teriyaki sauce 1 bottle Corn (opt. side) 4 ears Barbecue sauce ⅛ cup Green onions Fresh spinach Zucchini Mushrooms Red potatoes Green salad (opt. side) 1 onion ½ bag 1 zucchini ½ cup 4 red potatoes 1 bag
BAKING SUPPLIES SPICES DRY GOODS FROZEN MISCELLANEOUS ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY Cinnamon 1 tsp. Salt 1 ⅛ tsp. Bowtie pasta ½ (12 oz) pkg. Corn ½ cup Ranch dressing 1 cup Flour 3 ½ cup + 1 ½ Tbl. Garlic powder 1 ¾ tsp. Rice 1 ½ 2 cups Eggs 3 eggs Vanilla extract 2 tsp. Italian Seasoning 1 tsp. Bread crumbs 1 Tbl. Refrigerated crescent dinner rolls 1 (8 ounce) can Cocoa powder ¼ cup + 1 ½ Tbl. Taco seasoning ¼ (1.25 ounce) pkg. Hamburger buns 2 buns Banana peppers 1 bottle Powdered sugar 1 ½ cup Sea salt ½ Tbl. Herbed dry bread stuffing mix ½ (8 ounce) pkg. Olive oil 3 Tbl. Brown sugar ¼ cup Chili powder ⅜ tsp. Unbaked pizza crust 1 crust Sugar 1 cup + 1 Tbl. Garlic salt 1 tsp. Preferred salad dressing (optional side) 1 bottle Baking powder 1 ¾ tsp. Ground black pepper Baking soda ¾ tsp. Dried parsley flakes ¼ tsp. Mustard 1 tsp. 1 tsp. Rolo candy 24 pieces Sprinkles For garnish Dried oregano ½ tsp. Minced garlic 1 Tbl. Shortening ¼ cup Dried basil ½ tsp. Onion powder Seasoned salt 1 tsp. ½ tsp.