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A Week of Easy Meals!              Find more family-friendly recipes for your weekly meal
                                         planning on our blog (
     MON        Chicken Fajitas

    2 tbsp vegetable oil, divided (or avocado oil #3515)   Assorted toppings, such as salsa,   Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add
    1 lb MSQM Chicken Strips for Fajitas, thawed (#2609)  sour cream, guacamole (#1060),   chicken strips; cook and stir 3 minutes or until lightly browned. Remove
    2-3 cups Flav-R-Pac Fajita Blend, frozen (#2069)  shredded cheese (#1866)  and   from skillet. Heat remaining 1 tablespoon oil in same skillet. Add vegetables;
    1/4 cup water               chopped tomatoes (optional)  cook and stir 3 to 5 minutes. Return chicken to skillet, add water and Fajita
    3 tbsp AP Fabulous Fajita Seasoning Mix (#1017)  Seasoning Mix; cook and stir 3 minutes or until heated through. Spoon into
    8 Mexican Original Flour Tortillas, thawed     warm tortillas. Serve with toppings, if desired.
    (#4970—8”, #1296—10”)

                                           Grilled Shrimp with Roasted Garlic Cilantro Sauce                 TUE

                            1.5 lb Black Tiger Shrimp (#2806)  Roasted garlic-cilantro sauce:  Preheat your oven to 400 degrees F. Peel, devein and rinse the shrimp. Pat dry and season with salt
                            Salt and pepper (#1146) (#1029)  1 tbsp minced garlic (#1289)  and pepper. Place the shrimp in the fridge until ready to grill. Trim the top of the garlic head off, but leave the garlic intact. Drizzle
                            Olive oil (can use avocado oil #3515)  1 cup chopped fresh cilantro leaves  generously with olive oil. Roast the garlic in the 400 degree F-heated oven for about 10-15 minutes or until slightly tender and
                                                                     fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. Now
                                              1 lime, juice of       prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of cilan-
                                              1 tbsp dry white wine  tro, lime juice, white wine, olive oil and chili sauce. Whisk together and set aside. When ready, lightly oil and heat a cast-iron grill
                                              3 tbsp olive oil (can use avocado oil #3515)  or griddle to medium-high. Coat the shrimp with a little olive oil and grill for 3-4 minutes on each side. You want to achieve some
                                              2 tbsp chili sauce     char, but be careful not to overcook the shrimp. Remove the shrimp from the grill to a bowl and coat well with the roasted garlic
                                                                     and cilantro sauce. Transfer to a serving platter. Alternatively, transfer the grilled shrimp to a serving platter and simply add the
                                                                     roasted garlic-cilantro sauce on the side. Serve with pasta or rice and a green salad for dinner, or simply as a party appetizer. Enjoy!
     WED        Tortellini & Sausage Soup

    1 lb. Italian sausage (Can sub with meatballs #9142)  3 cups Capri Blend veggies (#8737)  Brown sausage with onions and garlic. Drain Fat. In large stew
    6 cups Beef Broth (#1039 base)     1- 8 oz can tomato sauce  pot add sausage, beef broth, vinegar, tomatoes, Capri blend veg-
    1 cup chopped onions (#5772)       1 tsp dried Basil (#1443)  etables, tomato sauce, basil and oregano and simmer uncovered
    2 cloves garlic (chopped or minced)  1 tsp Oregano (#1445)  minimum 30 minutes. Add tortellini and simmer until pasta is
    1- 14 oz can Diced Tomatoes        16 oz. (2 cups) Tri colored Tortellini (#1815)  tender. Serve, sprinkle parmesan cheese on each serving.
    2 tbsp Herbed Vinegar (may use cider vinegar with 1 tbsp dried herbs)  Grated Parmesan cheese (#1683)

                                                                   Dump & Bake Meatball Casserole  THU

                              1 (16 ounce) package uncooked rotini pasta  2 cups shredded mozzarella cheese  Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pasta, marinara
                              (can substitute with macaroni noodles #1332)  Optional: Parmesan cheese and fresh   sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes.  Uncover;
                              1 (25 ounce) jar marinara sauce  chopped herbs (such as basil, oregano,   stir. At this point you should check the pasta to make sure that it is al dente (firm but just about
                              3 cups water             and parsley) for garnish  finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente.
                              14 oz (about ¾ bag) Italian Style Meatballs (#9142)  Then move on to the next step. Sprinkle mozzarella over the top and bake uncovered for 5-10
                                                                             more minutes (or until cheese is melted and pasta is tender).

      FRI       Turkey Taco Lettuce Wraps

    1 tbsp Avocado oil (#3516)  1 tsp ground cumin (#1442)       Heat Avocado oil in a non-stick skillet over medium-high heat. Add
    3/4 cup chopped onion (#5772)  1/2 tsp paprika (#1697)       onion and sauté 2 minutes. Add turkey and garlic, season with salt and
    1 lb ground turkey (#3568)  1/2 cup tomato sauce             pepper, and cook, tossing and breaking up turkey occasionally, until
    2 tsp minced garlic (#1020)  1/2 cup chicken broth (#1038 base)  cooked through, about 5 minutes. Add chili powder, cumin, paprika,
    Salt and freshly ground black pepper (#1146) (#1029)  Iceberg or Romaine lettuce leaves, doubled up, for serving  tomato sauce and chicken broth. Reduce to a simmer and cook about 5
    1 tbsp chili powder (#1014)  Shredded Mexican cheese, diced Roma tomatoes, diced red onion,   minutes until sauce has reduced. Serve mixture over lettuce leaves with
                               diced avocado, chopped cilantro, light sour cream, for serving  desired toppings.

                                                                                   Sweet Pulled Pork          SAT

                             2 cups salsa           Combine salsa, brown sugar, and lemon-lime soda and pour over Shredded Smoked Pork in a crock
                             2 cups brown sugar (#1150)  pot. Heat through on low for 2 hours. Serve this delicious Sweet Pork in salads, tacos, or on a bun.
                             2 cups lemon lime soda
                             Shredded smoked pork (#5586)

     SUN       One Pan Asian Beef & Rice Skillet

    1 lb. ground beef (#2622)  1 tsp garlic powder (#1021)  Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until
                                                  no longer pink, breaking apart and stirring as the meat cooks. Drain the grease from the pot; add the rice,
    1 cup Jasmine Rice (#1152)  Freshly ground black pepper, to taste (#1029)  beef broth, soy sauce, oyster sauce, garlic powder, and pepper, and stir well to combine. Increase heat
    3 cups beef broth (#1039 base)  1 cup finely shredded carrots  to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for 10 minutes, stirring
    3 tbsp soy sauce   1 cup frozen peas, thawed (#6208)  occasionally. Stir in shredded carrots and continue to cook for 5 to 10 more minutes, stirring occasionally,
    1 tbsp oyster sauce                           until rice and carrots are tender and the liquid is mostly absorbed. Stir in the thawed peas and cook for
                                                  another minute until heated through.                         3
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