​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: Short Rib Quesadillas with Creamy Yogurt Fresh Fruit Salad Easy Chicken and Noodle Casserole with Jello / Peanut Butter Cup Cracker Toffee Mom’s Slow Cooker Chili with Cheesy Pull Apart Garlic Bread Slow Cooker Stuffed Creamy Ranch Mexican Pork Chops and Chicken Shells Potatoes with with Corn Green Beans LEFTOVERS Asian Style Meatballs with Rice / Mini Pumpkin Cinnamon Rolls Short Rib Quesadillas Serves: 4 Prep time: 10 mins Cook time: 2 hrs 50 mins Ingredients: Directions: 2 pounds boneless short ribs 1 cup chipotle salsa ½ onion, sliced 2 cups beef stock 6 large tortillas 1 Tablespoon butter 3 cups shredded mozzarella cheese Cotija cheese, for garnish In a slow cooker, place meat, salsa, onion and beef stock. Cook on high for 2­3 hours. Remove meat from slow cooker, shred, and place back in the slow cooker for 30 minutes. With a slotted spoon, remove meat and onions from the slow cooker and set aside. In a large skillet over medium heat, melt butter. Place one tortilla in the bottom, then top with 1 cup cheese and ⅓ of the meat mixture and place a second tortilla on top. Cook until cheese starts to melt and the tortilla starts to brown, about 3­4 minutes. Then flip the quesadilla and brown the other side, about another 3­4 minutes. Repeat two more times. Cut into triangles and serve warm. Easy Chicken and Noodle Casserole Serves: 4 Prep time: 20 mins Cook time: 30 mins Ingredients: Directions: 1 cup shredded chicken ½ (16 ounce) package egg noodles, cooked ½ (10.75 ounce) can cream of chicken soup ½ cup sour cream ⅛ cup onion, chopped ¼ cup mushrooms, chopped ½ red bell pepper, chopped ¼ cup frozen peas salt and pepper to taste 1 (3.4 ounce) package jello (opt. side) Preheat oven to 350 degrees F. Place your noodles and chicken in a 8x8 inch baking dish that has been sprayed with nonstick cooking spray. Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add salt and pepper and mix well in your pan. Cover and bake for 30 minutes Optional side dish: jello Mom’s Slow Cooker Chili Serves: 3­4 Prep time: 20 mins Cook time: 8 hours Ingredients: Directions: 1 pound ground beef ½ onion, diced 1 (14 ounce) can diced tomatoes ½ (8 ounce) can tomato sauce ⅛ cup ketchup ⅛ cup water ½ (15 ounce) can dark red kidney beans, drained ½ (1.25 ounce) packet chili seasoning mix 1 ½ stalks celery, chopped 1 Tablespoon Worcestershire sauce ½ Tablespoon sugar ½ cup shredded cheddar cheese, for topping Fritos corn chips, for topping Brown ground beef with chopped onion. While they are browning, combine all other ingredients in slow cooker. Stir together and add browned hamburger with onion. Cook low for 6­8 hours or on high for 3­4 hours. Top with shredded cheese and Fritos corn chips. Stuffed Mexican Chicken Shells Serves: 4­5 Prep time: 20 mins Cook time: 30 mins Ingredients: Directions: 20 large pasta shells 2 cups chicken breast, cooked and diced ½ (14.5 ounce) can black beans, rinsed & drained 3 green onions, diced ½ green pepper, diced ½ red pepper, diced ½ teaspoon cumin 1 ½ (8 ounce) blocks cream cheese, softened ⅛ cup chicken broth 1 (14 ounce) can diced tomatoes with chiles, undrained 1 cup salsa ¾ cups sharp cheddar cheese, shredded 2 cups frozen corn (opt. side) Preheat oven to 350 degrees F. Cook pasta shells in well salted, boiling water until al dente. Drain the pasta and set aside while you make the filling. For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well. In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well, if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave. Spread ¾ cup salsa in the bottom of 9×13″ baking pan. Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa­covered pan. Continue until all shells are filled and arranged in the pans. When the pans are full, drizzle the shells with the remaining ¼ cup of salsa and then sprinkle with the shredded cheddar cheese. Cover the baking pan with foil and bake for about 30 minutes or until hot and bubbly. Optional side dish: corn Slow Cooker Creamy Ranch Pork Chops and Potatoes Serves: 3­4 Prep time: 5 mins Cook time: 7 hrs Ingredients: Directions: 4 medium potatoes, chopped into large pieces 4 pork chops 1 (10.75 ounce) can cream of chicken soup 1 package dry Ranch dressing mix ½ cup milk dried parsley, for garnish 2 (14.5 ounce) cans green beans (opt. side) Spray your slow cooker with nonstick cooking spray and put chopped potatoes on the bottom. Place the pork chops on top of the potatoes. In a separate bowl mix together the condensed soup, Ranch dressing mix and milk. Pour on top of the pork chops and cook on low for 6­7 hours or on high for 4 hours. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley Optional side dish: green beans Asian Style Meatballs Serves: 4 Prep time: 5 mins Cook time: 25 mins Ingredients: Directions: ½ (32 ounce) bag frozen meatballs ⅓ cup Hoisin sauce ⅛ cup rice vinegar 1 teaspoon minced garlic 1 Tablespoon soy sauce ½ teaspoon ground ginger 2 green onions, chopped 2 cups instant rice (opt. side) Bake meatballs for 15 minutes at 350 degrees F. While meatballs are baking, whisk together all remaining ingredients for the sauce. Pour sauce into large skillet over medium heat, mix in baked meatballs. Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically. Optional side dish: rice Creamy Yogurt Fresh Fruit Salad Serves: 4 Prep time: 10 mins Cook time: 0 mins Ingredients: Directions: 1 cup strawberries, sliced 1 fresh peach, diced 1 banana, sliced 1 cup green grapes 1 Tablespoon lime juice 4 ounces vanilla yogurt 1 teaspoon lemon juice 1 teaspoon sugar ¼ teaspoon vanilla extract Mix together the prepared fruit in a large bowl. Add in 1 Tablespoon of lime juice to keep the fruit from browning. In a separate small bowl mix together yogurt, lemon juice, sugar, and vanilla. Add yogurt mixture to the prepared fruit and stir in gently. Cheesy Pull Apart Garlic Bread Serves: 4­6 Prep time: 5 mins Cook time: 20 mins Ingredients: Directions: ½ cup butter, melted 2 Tablespoons Johnny's Garlic Spread and Seasoning 1 loaf sourdough bread 2 cups shredded mozzarella cheese Preheat oven to 350 degrees F. Whisk together melted butter and garlic seasoning in a small mixing bowl; set aside. Cut the bread on a diagonal into 1­inch diamonds but not cutting all the way through. Open each crack and drizzle in butter mixture and cheese until the entire loaf is filled. Drizzle any remaining butter mixture over the top of the bread. Wrap loaf in foil and place on a baking sheet. Bake for 15 minutes, unwrap and bake for 5 more minutes or until golden brown. Serve immediately. Peanut Butter Cup Cracker Toffee Serves: 16 pieces Prep time: 10 mins Cook time: 7 mins Ingredients: Directions: 8 graham cracker sheets, halved ½ cup butter 6 Tablespoons brown sugar ¾ cups milk chocolate chips ¾ cups peanut butter chips 6 ounces mini Reese's peanut butter cups, unwrapped and cut into quarters ¾ cups peanuts, salted and halved Heat oven to 350 degrees F. Line a small cookie sheet with foil or parchment paper lightly sprayed with nonstick cooking spray. Break graham crackers into quarters and cover the cookie sheet in a single layer. In a saucepan combine the butter and brown sugar and stir over medium heat. Bring to a boil stirring constantly for about 3 minutes. Remove from heat and pour evenly over the graham crackers. You may need to carefully spread mixture evenly over graham crackers with a spoon. Bake for 3­5 minutes at 350 F. Remove from oven and sprinkle chocolate chips and peanut butter chips over the baked toffee and let them melt for a few minutes. Then spread the melted chips around evenly over the toffee. Sprinkle the Reese's chunks and peanuts over the whole pan and press down lightly. Cool completely, put in fridge to set up faster. Then break apart and store in airtight container. Mini Pumpkin Cinnamon Rolls Serves: 10 cinnamon rolls Prep time: 10 mins Cook time: 14 mins Ingredients: Directions: 1 Pillsbury Seamless Crescent Dough Sheet 2 ounces cream cheese softened ¼ cup pumpkin puree cinnamon, to taste brown sugar, to taste Frosting: 2 ounces cream cheese softened 1 Tablespoon butter softened ¾ cup powdered sugar ¼ teaspoon vanilla extrac​t
Preheat oven to 375 degrees F. Spread Pillsbury Crescent sheet flat. In a bowl, mix together 2 ounces cream cheese and pumpkin puree. Spread mixture over Pillsbury Sheet in an even layer. Sprinkle cinnamon and brown sugar over pumpkin mixture until most of the dough is covered. Carefully roll Pillsbury sheet into jelly roll shape. Using floss, or serrated knife, carefully cut into ¾ inch sized slices. The sheet should make about 10 cinnamon rolls. Place cinnamon rolls into greased 8x8 pan and cook for 12­14 minutes or until tops turn golden brown. Frosting: Beat together cream cheese, softened butter, vanilla, powdered sugar, and vanilla. Spread over cinnamon rolls after they cool. SHOPPING LIST PRODUCE ITEM DAIRY QUANTITY ITEM MEAT QUANTITY ITEM CANNED GOODS/SAUCES QUANTITY ITEM QUANTITY Onion 2 onions Butter 2 Tablespoon + 1 cup Boneless short ribs 2 pounds Chipotle salsa 1 cup Mushrooms ¼ cup Shredded Mozzarella cheese 5 cups Boneless, skinless chicken breasts 6 breasts Beef stock 2 cups Red bell pepper 2 peppers Cotija cheese For garnish Ground beef 1 pound Cream of chicken soup 2 (10.75 ounce) cans Celery 2 stalks Sour cream ½ cup Pork chops 4 chops Diced tomatoes 1 (14 ounce) can Green onions 5 green onions Shredded cheddar cheese ½ cup Tomato sauce 1 (8 ounce) can Green bell pepper 1 pepper Cream cheese 3 (8 ounce) blocks Ketchup ⅛ cup Potatoes 4 medium potatoes Shredded sharp cheddar cheese ¾ cups Dark red kidney beans 1 (15 ounce) can Strawberries 1 cup Milk ½ cup Worcestershire sauce 1 Tablespoon Peach 1 peach Vanilla yogurt 4 ounces Black beans 1 (14.5 ounce) can Banana 1 banana Chicken broth ⅛ cup Green grapes 1 cup Diced tomatoes with chiles 1 (14 ounce) can Salsa 1 cup Green beans (opt. side) 2 (14.5 ounce) cans Hoisin sauce ⅓ cup Soy sauce 1 Tablespoon SPICES BAKING SUPPLIES ITEM QUANTITY ITEM FROZEN DRY GOODS QUANTITY ITEM QUANTITY ITEM QUANTITY MISCELLANEOUS ITEM QUANTITY Jello (opt. side) 1 (3.4 ounce) package Salt Tortillas 6 large tortillas Peas ¼ cup Rice vinegar ⅛ cup Sugar 1 Tablespoon Pepper Egg noodles 1 (16 ounce) package Corn (opt. side) 2 cups Minced garlic 1 teaspoon Vanilla extract ½ teaspoon Chili seasoning mix 1 (1.25 ounce) packet Fritos corn chips 1 bag, for topping Meatballs 1 (32 ounce) bag Lemon juice 1 teaspoon Brown sugar 6 Tablespoons + to taste Cumin ½ teaspoon Large pasta shells 20 shells Lime juice 1 Tablespoon Milk chocolate chips ¾ cups Dry Ranch dressing mix 1 packet Instant rice (opt. side) 2 cups Seamless Crescent Dough Sheets 1 sheet Peanut butter chips ¾ cups Dried parsley For garnish Sourdough bread 1 loaf Mini Reese’s PB cups 6 ounces Pumpkin puree ¼ cup Ground ginger ½ teaspoon Graham crackers 8 cracker sheets Salted peanuts ¾ cups Peanuts ¾ cup Johnny’s Garlic Spread and Seasoning 2 Tablespoons Non-stick cooking spray Powdered sugar ¾ cup Parchment paper