​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 [email protected]. Here is this week’s menu: Turkey Egg Roll Skillet / Lemon Fluff Dessert Beef and Noodle Casserole with Bacon Parmesan Green Beans Barbeque Chicken Fajita Pizza with Breadsticks Slow Cooker Au Jus Beef Sandwiches with Italian Fresh Green Salad Grilled Sweet and Sour Chicken Kabobs / Chocolate Chip Pudding Cookies LEFTOVERS Slow Cooker Chile Verde Pork Roast with Steamed Broccoli Turkey Egg Roll Skillet Serves: 3­4 Prep time: 15 mins Cook time: 15 mins Ingredients: Directions: ½ lb. ground turkey ⅛ cup chopped green onion 1 cup shredded cabbage ½ cup shredded carrots 1 Tablespoon soy sauce salt and pepper to taste 2 cups cooked rice In a large skillet over medium heat, brown turkey for 5 minutes, it may still be a little pink. Add chopped green onion and continue to cook until turkey has completely browned. Add chopped cabbage and carrots to skillet and continue stirring until carrots become tender. Add soy sauce or dressing and combine. Top with salt and pepper and serve over rice. Beef and Noodle Casserole Serves: 3­4 Prep time: 10 mins Cook time: 20 mins Ingredients: Directions: ½ (8 ounce) package wide egg noodles, uncooked ½ lb. lean ground beef ⅛ teaspoon garlic salt salt and pepper to taste ½ (15 ounce) can tomato sauce 6 Tablespoons sour cream ½ cup small curd cottage cheese ¼ cup green onions, finely diced ½ cup sharp cheddar cheese, shredded Preheat oven to 350 degrees F. Cook egg noodles following directions on packaging. Rinse noodles in cold water and drain. While noodles are cooking, brown hamburger and add garlic salt and salt and pepper. Drain meat, then pour in tomato sauce and let simmer over low heat for 5 minutes. In another bowl, mix sour cream, cottage cheese, and green onions together. Add salt and pepper if desired. Add sour cream mixture to meat in skillet and mix well. Place noodle and meat mixture in a 8x8­inch baking pan sprayed with nonstick cooking spray and top with shredded cheese. Cook for 15­20 minutes. Barbeque Chicken Fajita Pizza Serves: 4 Prep time: 5 mins Cook time: 10 mins Ingredients: Directions: 1 (8 inch) pre­cooked pizza crust ½ cup barbecue sauce 1 cup shredded Mexican blend cheese 2 Tablespoons feta cheese, crumbled 1 cup cooked chicken, diced or shredded ¼ red onion, sliced ½ yellow bell pepper, sliced 1 small handful spinach 1 teaspoon garlic salt Breadsticks (optional side) Turn broiler on high heat. Cover cookie sheet with aluminum foil. Place the pre­cooked pizza crust on the foil covered pan. Spread the barbecue sauce evenly over the crust. Sprinkle the cheeses over the sauce. You can add as much or as little as you prefer. Top the pizza with the chicken, onion, pepper, and spinach. Sprinkle the garlic salt over the finished pizza. Place in oven and broil for 10 minutes or until crust is golden. Optional side dish: Breadsticks Slow Cooker Au Jus Beef Sandwiches Serves: 4 Prep time: 8 mins Cook time: 8 hours Ingredients: Directions: 1 (2­4 lb) beef chuck roast 1 (14 ounce) can beef broth 1 (1 ounce) envelope dry onion soup mix ½ teaspoon dried oregano 1 teaspoon minced garlic 4 buns/sandwich rolls Spray slow cooker with nonstick cooking spray. Place roast in slow cooker, pour beef broth on top, and sprinkle onion soup mix, oregano, and garlic on top of roast. Place lid on slow cooker and cook on low for 8­10 hours or 4­5 hours on high. Shred meat with two forks and spoon meat on top of buns. Pour leftover juice in the bottom of the slow cooker into small bowls to use as an au jus dip. Grilled Sweet and Sour Chicken Kabobs Serves: 4 Prep time: 10 mins Cook time: 3 hours 10 mins Ingredients: Directions: 4 boneless, skinless chicken breasts, cut into bite­size pieces 1 (10 ounce) bottle sweet and sour sauce 1 red bell pepper, cut into bite­size pieces 1 green bell pepper, cut into bite­size pieces 1 pineapple, cut into bite­size pieces 1 medium onion, cut into bite­size pieces Place bite­size chicken pieces in a large resealable bag. Pour ¾ of the sauce on top of the chicken and close bag (save the rest of the sauce for basting while grilling). 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). After chicken is finished marinating, thread chicken, peppers, pineapple, and onion onto skewers. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning while grilling. Once all the chicken and peppers are threaded on skewers, discard bag with marinade. 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 a basting brush) with remaining sweet and sour sauce that you set aside. Slow Cooker Chili Verde Pork Roast Serves: 3­4 Prep time: 10 mins Cook time: 8 hours Ingredients: Directions: 1 (1­2 lb) pork roast ½ onion, minced 1 ½ teaspoons minced garlic ½ green pepper, finely chopped 1­2 tomatillos, husked and chopped ½ jalapeno, seeded and chopped (optional) ½ (16 ounce) jar green salsa ½ (4 ounce) can green chiles ½ (14 ounce) can diced tomatoes, drained ½ teaspoon cumin 8­10 flour tortillas lettuce (optional) tomatoes (optional) salsa (optional) sour cream (optional) cheese (optional) green peppers (optional) jalapenos (optional) 2 broccoli florets (optional side) Spray slow cooker with nonstick cooking spray. Place roast in slow cooker. Add onion, minced garlic, green pepper, tomatillos, jalapeno, green salsa, chiles, diced tomatoes, and cumin on top of the roast. Cover and cook on low for 8­10 hours. Once finished, shred the roast with two forks. Serve on flour tortillas for tacos and add desired toppings; lettuce, tomatoes, salsa, sour cream, cheese, green peppers, jalapenos, etc. Optional Side Dish: Steamed Broccoli Italian Fresh Green Salad Serves: 5 Prep time: 10 mins Cook time: 0 mins Ingredients: Directions: 3 cups romaine lettuce, torn into small pieces 2 cups fresh baby spinach 1 cup cherry tomatoes ½ (14 ounce) can artichoke hearts, rinsed, drained, and cut into bite­size pieces ½ green bell pepper, thinly sliced ½ red bell pepper, thinly sliced 6 Tablespoons red onion, thinly sliced ½ small cucumber, sliced ½ (4 ounce) can sliced olives, drained ¼ cup sliced banana peppers ½ cup fresh shredded parmesan cheese 1 bottle Italian or balsamic vinaigrette dressing In a large bowl, combine all salad ingredients. Top with your favorite Italian or balsamic vinaigrette dressing Bacon Parmesan Green Beans Serves: 3­4 Prep time: 10 mins Cook time: 10 mins Ingredients: Directions: 6 Tablespoons water ½ lb fresh green beans ½ Tablespoon olive oil 2 Tablespoons + 2 teaspoons red onion finely chopped ½ Tablespoon lemon juice ½ teaspoon minced garlic ¼ teaspoon onion salt ¼ teaspoon garlic salt pepper to taste 3 Tablespoons grated parmesan cheese 2­3 strips of bacon, cooked In a large skillet or pot, bring water to a boil and add the green beans. Let the beans boil for about 3 minutes, then cover with a lid for about 5 minutes and reduce the heat to low, to allow the beans to steam and soften. Drain the beans and add the olive oil, red onion, lemon juice and minced garlic. Change the heat to medium, and saute the beans, garlic, and onions until onions soften. Add the onion salt, garlic salt, pepper, Parmesan cheese, and bacon until everything is heated through and well incorporated. Lemon Fluff Dessert Serves: 8 Prep time: 40 mins Cook time: 35 mins Ingredients: Directions: Crust: ¼ cup butter 1 cup crushed graham crackers Middle Layer: ½ (8 ounce) pkg. fat free cream cheese ½ cup sugar ½ cup cool whip Filling: 1 (3.4 ounce) box instant lemon pudding 1 ½ cups milk Topping: Remaining Cool Whip Lemon zest for garnish (optional) Raspberries for garnish (optional) Preheat oven to 350 degrees F. Combine melted butter and graham cracker crumbs until evenly combined. Press down into the bottom of a greased 8x8­inch pan and bake for 5 minutes. In a separate bowl, combine softened cream cheese, sugar, and cool whip. Blend with a hand mixer until light and fluffy. Pour and spread the fluffy mixture over the graham cracker crust. Refrigerate for 30 minutes. In a different bowl, combine and mix together lemon pudding and milk until it is thick. Spread over the cream cheese topping. Top the dessert off with the remaining whip cream, lemon zest, and raspberries. Chocolate Chip Pudding Cookies Serves: 24 cookies Prep time: 10 mins Cook time: 8­12 mins Ingredients: Directions: ½ teaspoon baking soda 1 cup + 2 Tablespoons all­purpose flour 6 Tablespoons butter, softened 6 Tablespoons brown sugar 2 Tablespoons granulated sugar ½ (3.4 ounce) package instant vanilla pudding 1 egg ½ teaspoon vanilla 1 cup chocolate chips Preheat oven to 350° F. Combine baking soda and flour; set aside. In a large bowl, cream together butter, brown sugar, granulated sugar and pudding mix. Beat in egg and vanilla. Add flour mixture until combined. Fold in chocolate chips. Roll into 1″ balls and place on a greased baking sheet. Bake for 8­12 minutes, or until golden brown. SHOPPING LIST PRODUCE ITEM PRODUCE QUANTITY ITEM DAIRY QUANTITY MEAT ITEM QUANTITY ITEM CANNED GOODS/SAUCES QUANTITY ITEM QUANTITY Green onions 1 bunch Tomato (optional) 1 tomato Sour cream 1 cup + more for topping Lean ground turkey ½ pound Soy sauce 1 Tablespoon Shredded cabbage 1 cup Tomatillos 1­2 tomatillos Cottage cheese (small curd) ½ cup Lean ground beef ½ pound Tomato sauce 1 (15 ounce) can Shredded carrots ½ cup Jalapeno (optional) 1 pepper Shredded sharp cheddar cheese ½ cup + more for topping Beef chuck roast 1 (2­4 pound) roast Barbecue sauce ½ cup Red onion 2 onions Romaine lettuce 4 cups Shredded Mexican blend cheese 1 ½ cups Skinless, boneless chicken breast 6 breasts Beef broth 1 (14 ounce) can Yellow bell pepper 1 pepper Broccoli (optional side) 2 broccoli florets Feta cheese (crumbled) 2 Tablespoons Pork roast 1 (1­2 pound) roast Sweet and sour sauce 1 (10 ounce) bottle Baby spinach 3 cups Cherry tomatoes 1 cup Fresh grated parmesan cheese ¾ cups Bacon 2­3 strips, cooked and crumbled Diced green chiles 1 (4 ounce) can Yellow onion 2 onions Raspberries (optional) 1 carton, for garnish Butter ¾ cup Diced tomatoes 1 (14 ounce) can Red bell pepper 2 peppers Fresh green beans ½ pound Fat free cream cheese 1 (8 ounce) pkg. cream cheese Artichoke hearts 1 (14 ounce) can Green bell pepper 3 peppers Cucumber 1 cucumber Milk 1 ½ cups Sliced olives 1 (4 ounce) can Pineapple 1 pineapple Lemon 1 lemon, for zesting Sliced banana peppers ¼ cup BAKING SUPPLIES ITEM SPICES QUANTITY ITEM DRY GOODS QUANTITY ITEM MISCELLANEOUS QUANTITY ITEM QUANTITY Olive Oil ½ Tablespoon Salt Egg noodles ½ (8 ounce) package Green salsa 1 (16 ounce) jar Sugar ½ cup Pepper Pre­cooked pizza crust 1 (8 inch) crust Cool whip ½ cup Brown sugar 6 Tablespoons Garlic salt 1 ⅜ teaspoons Buns or sandwich rolls 4­6 buns or rolls Instant lemon pudding 1 (3.4 ounce) small box Sugar 2 Tablespoons Onion salt ¼ teaspoon Graham crackers 1 cup Instant vanilla pudding 1 (3.4 ounce) box Vanilla extract ½ teaspoon Dried oregano ½ teaspoon Breadsticks (optional side) 4­6 breadsticks Egg 1 egg Baking soda ½ teaspoon Cumin ½ teaspoon Rice 2 cups Lemon Juice ½ Tablespoon All­purpose flour 1 ⅛ cups Flour tortillas 8­10 tortillas Salsa (optional) 1 cup Milk chocolate chips 1 cup Dry onion soup mix 1 (1 ounce) envelope Skewers 1 package Nonstick cooking spray Favorite italian or balsamic dressing 1 bottle Minced garlic 3 teaspoons