Page 3 - 0319flipbook

A Week of Easy Meals! Find more family-friendly recipes for your weekly meal planning on our blog (www.blog.alisonspantry.com).

MON Slow Cooker Italian Chicken and Potatoes

4 chicken breast (#5513) 1 tsp Garlic Powder (#1021) Place Slow Cooker Liners (#1089) in crockpot. In a large bowl combine chicken and
3 cups Roasted Baby Bakers (#2423) salt and pepper to taste, potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian
3 tbsp Avocado Oil (#3515) fresh herbs for garnish seasoning over the chicken and potatoes, then toss to coat well. Transfer to slow cooker(OR
1 tbsp Italian Salad Dressing Seasoning (#1698) (optional) optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for
2-3 minute to brown before transferring to slow cooker to cook all the way through), cover
and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
Garnish with fresh herbs like oregano and thyme (optional) and serve hot.
Homemade Creamy Tortellini Soup TUE

2 tsp Fresh Garlic, minced (#1289) 3 cups Chicken Stock or Bouillon Add all ingredients (except Tortellini and cheese) in a
1 tsp Onion Powder (#1027) 1 tsp salt (#1146) large pot over medium heat and bring to simmer. Once simmering,
1 tbsp Italian and Pizza Seasoning (#1432) 1 tsp black ground pepper (#1029) drop Tortellini into soup; cook until soft and tender. Top with
4 10 ¾ oz. cans of Tomato Soup 12 oz. Rosini ® Tri-Colored Tortellini (#1815) Parmesan cheese.
3 cups half & half (I use Cream) ½ cup Shredded Parmesan Cheese (for garnish)

WED Slow Cooker Beef Stroganoff

2 lbs. beef stew meat, cut into 1 inch cubes (#2607) Place beef, mushrooms and onions in slow cooker. Mix seasoning and water until blended. Pour over
1 pkg. (8 oz.) fresh mushrooms, halved or sliced beef and vegetables; toss to coat well. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Stir in sour
1/2 cup chopped onion (#5772) cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over cooked egg noodles.
3 tbsp. Mushroom Soup/Stroganoff Mix (#1672)
1 cup water
1 cup sour cream

Tilapia and Asparagus en Papilotte THU

1 tilapia fillet, frozen (#8027) Onion powder to taste (#1027) Brush inside of parchment packets with oil. Place frozen asparagus and tilapia.
1 handful frozen asparagus spears (#3127) Thyme to taste (#1444) Season as desired. Bake in 375°F oven for 20-25 minutes until parchment puffs
1 tbsp olive oil, or avocado oil (#3515) Parchment paper (#1153) and starts to turn brown. Let sit 5 minutes to rest then open and enjoy!
Sea salt to taste (#1146)

FRI Teriyaki Turkey Meatballs

1 lb Ground Turkey (#3568) Teriyaki Sauce: In a large bowl, combine the turkey, scallions, carrot,
6 scallions, thinly sliced 4 tbsp honey (#1148) egg, teriyaki sauce and bread crumbs. Blend well. Using a
1 large carrot, shredded 4 tbsp soy sauce 2-ounce scoop, form meatballs with wet hands and place
1 egg, beaten 4 tbsp dry white wine (can substitute chicken broth #1038) on a baking pan lined with #1153 parchment paper or
1/2 cup Teriyaki sauce (#1042) 2 garlic clove, minced (#1289) aluminum foil. Spray meatballs with vegetable oil. Roast in
1 cup whole wheat bread crumbs, fresh. 2 tsp fresh ginger root a 375° F oven for 20 minutes or until golden brown on the
Or Kikkoman breadcrumbs (#1193) 2 tsp sesame oil outside and cooked through. Serve meatballs with extra
Vegalene, for spraying (#1212) teriyaki sauce, rice and/or pasta. Sauce Directions: Combine
all ingredients. Blend well and heat in sauce pan, if desired.

Chicken Alfredo Pasta SAT

2 chicken breasts, thawed (#6519) Cook fettuccine according to package directions (al dente). Drain when done. Sprinkle both sides of
Salt (#1146) and pepper (#1029) to taste the chicken with salt and pepper. Heat olive oil over medium-high heat. Add chicken and cook for 3
1 tbsp olive oil, or Avocado oil (#3516) minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes,
8 oz. fettuccine then slice. Prepare Alfredo Sauce by combining 1/2 cup Shirley J Universal Sauce with 2 cups water
1/2 cup Shirley J Universal Sauce (#5240) in a saucepan. Whisk lightly. Bring to a slow boil and then simmer for 5 minutes, mixing frequently.
2 cups water Add 1/4-1/3 cup grated parmesan cheese, stir. Simmer another 5 minutes. Combine all the ingre-
1/4—1/3 cup Kraft Parmesan Cheese (#1683) dients together in the wiped out frying pan (or larger saucepan) on low heat, stir to warm through,
Parsley, for garnish and serve with a little more parmesan cheese sprinkled on top and garnished with parsley.
SUN Hamburger Soup

1 lb ground turkey (#3568) or 1 can condensed tomato soup Brown onion, ground meat and garlic until no pink remains.
1 lb ground beef (#2622) 2 tsp Worcestershire sauce Drain any fat. Add potatoes, broth, tomatoes, tomato soup,
1 cup chopped onion (#5772) 1 tsp Italian seasoning (#1432) Worcestershire sauce, seasoning and bay leaves. Simmer covered
2 tsp minced garlic (#1020) 1 bay leaf (#1753) 10 minutes. Stir in vegetables. Simmer 15-20 minutes or until
2 cups diced redskin potatoes (#8569) Salt (#1146) and pepper (#1029) to taste potatoes are tender.
3 1/2 cups beef broth (#1039 base) 3 cups mixed vegetables (#1493)
1 can (28 oz) diced tomatoes with juice 3