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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 Sweet & Sour Meatballs

24 frozen meatballs (#8963) 1/3 cup chicken broth (#1038 base) In a 4-quart slow cooker, insert a PanSavers Liner (#1089, pg. 47) and then add
meatballs and pineapple chunks to slow cooker. In a medium skillet, heat the oil
1 cup pineapple chunks (#8277) 1/4 cup soy sauce until shimmering. Add the onion and bell pepper and saute until tender, about
1 tbsp oil (#3515) 2 tbsp rice vinegar 5 to 7 minutes. Add this to the slow cooker. In a small dish, whisk together the bles with a slotted spoon. Cover to keep warm. Whisk together the cornstarch and
1/2 cup chopped onion (#5772) 1 tbsp brown sugar (#1150) pineapple juice, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, 2 tablespoons water. Add this mixture to the liquid in the crock, whisking until
1/2 cup chopped bell pepper (#6386) 1 tsp sesame oil and crushed red pepper. Pour this mixture into the slow cooker. Cover the slow well blended. Cook until thickened, about 10 to 15 minutes. Add the meatballs,
1/3 cup pineapple juice 1/4 tsp crushed red pepper
2 tbsp cornstarch (#2849) cooker and cook 4 hours on high. Remove the meatballs, pineapple, and vegeta- pineapple, and vegetables back to the crock. Stir gently to coat with the sauce.
Serve with white rice and steamed vegetables.
Creamy Shrimp Tortellini Skillet TUE

1 lb Rosina Tri-Color Cheese Tortellini (#1815) 1 tbsp All Purpose Flour (#1333) Cook tortellini per package directions; drain. Melt butter in large skillet and cook
1 lb Contessa Black Tiger Shrimp, thawed (#2806) 1/2 cup Heavy Whipping Cream shrimp until it begins to turn pink; approximately 2-3 minutes. Add the basil
2 tbsp Butter 1/4 cup Fresh Grated Parmesan Cheese and garlic and cook for another 1-2 minutes until the shrimp is cooked through
1 tbsp Fresh Basil, chopped 4 slices Daily’s Precooked Hickory Smoked and is white/pink and not clear. Stir in the flour; then add the whipping cream
2 tsp Kirkland Minced Garlic (#1289) Bacon, crumbled (#4835) and Parmesan. Mix well; then add the cooked tortellini and crumbled bacon and
1 tsp Creamy Horseradish Kosher Salt, to taste stir until well combined. Sprinkle with extra cheese, salt, pepper and chopped
Black Pepper, to taste (#1029) basil for garnish.
WED Slow Cooker Chicken Burritos

1 lb boneless chicken breasts, approx. 4 1 cup brown rice or 3/4 cup Quinoa (#8940) Line crock pot with Pan-Saver Liner (#1089). Add chicken breasts, rice, tomatoes plus
breasts (#6519) 1 can chicken broth (#1038 base) liquid, broth and spices. Cover and cook on low 3-4 hours – checking rice periodically.
1 can black beans 2 tsp Chili Powder (#1014) Add liquid as needed. Shred chicken breasts and add corn and beans; cook 1-2 hours
1 cup frozen corn (#5349) 2 tsp salt, optional (#1146) longer or until rice is done. Serve on tortillas with favorite toppings and your favorite
1 can diced tomatoes 1 tsp Cumin (#1442) fruits from AP (we had Mango #2655)
10" Flour tortillas (#1296)
Skillet Mongolian Beef & Broccoli THU

16 ounces broccoli florets (#8197) 1 tbsp minced garlic (#1020) In a bowl whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar until completely
½ cup soy sauce ¼ cup brown sugar (#1150) combined. Set aside. Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the broccoli and
½ cup cold water, plus additional as needed 1 lb. Main Street Meats Beef Strips stir for about 1 minute. Remove to a plate and set aside. Add meat to the skillet in a single layer (still over
¼ cup cornstarch (#2849) (#2604) high heat) and cook for about 1 minute – do not stir or move the meat while it is browning. Flip the meat,
½ tsp ginger (#1420) cook on the other side for about 30 more seconds, and then remove to the plate with the broccoli. Pour the
sauce into the skillet and bring to a boil, then allow to simmer while whisking until the sauce thickens (about
1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Add
broccoli and beef back to the skillet and stir to coat with the sauce. Serve over rice.
FRI Cheesy Hash Brown Potato Chowder

1 (30 oz.) bag frozen shredded hash browns (#2418) 1/2 cup sour cream Combine chicken broth and hash browns in a large pot or Dutch oven over
high heat and bring to a boil. Reduce heat to medium and stir in chicken soup,
1 (10 oz.) can condensed cream of chicken soup 1 tsp onion powder (#1027) cheddar cheese and onion powder. Season generously with salt and pepper
4 cups chicken broth (#1038 base) 1/2 tsp dried oregano (#1445) and cook for 10-15 minutes. Stir in sour cream and cream cheese and cook until
2 cups cheddar cheese, grated, kosher salt and freshly ground pepper, to taste completely incorporated, then blend everything together (or leave as is). Transfer
plus more for serving (#1866) croutons, garnish to serving bowls and serve topped with oregano, croutons and more cheese.
1/2 cup cream cheese, softened Optional garnish: crumbled bacon (#1013)

Meatloaf with Sauce SAT

Meatloaf: 1 teaspoon dried thyme leaves (#1444) Combine all ingredients for meatloaf. In a separate bowl, mix sauce ingredients.
1 1/2 lb. lean ground meats, combined, 3/4 teaspoon pepper (#1029) Shape meatloaf in medium loaf pan, or 6-7 mini loaf pans. Spread with sauce.
use beef, pork or both (#2622) 1/2 teaspoon salt (#1146) Bake at 350º for 45 minutes for minis and approx 1 1/4 hours for loaf.
2/3 cup dry bread crumbs (#1193)
1 cup milk Sauce:
2 eggs, beaten 3 tbsp brown sugar (#1150)
1/4 cup chopped Dry Onions (#1026) 1/4 cup ketchup
1 tablespoon Worcestershire sauce 1/4 tsp Regal Ground Nutmeg (#8550)
2 teaspoons minced garlic (#1020) 1 tsp Dijon mustard
SUN Beef Tips with Peppered Mushroom Gravy

Heat a large nonstick skillet over medium-high heat. Coat pan with Vegalene spray (#1212). Add beef pieces;
1 lb Main Street Stew Meat (#2607) 1 tbsp soy sauce sauté 5 minutes, browning on all sides. Remove from pan; cover. Melt butter in pan over medium-high heat.
1 tbsp butter 2 tbsp all-purpose flour (#1333) Add onions and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle 2 tbsp
2 tbsp finely sliced onions (#5772) ¼ cup Pan Roast Beef gravy mix (#3586) of flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.
1 (8-ounce) package pre-sliced baby 1 1/2 cups beef broth (#1039 or #1041) Add gravy mix and stir. Add pepper, salt. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan;
mushrooms 1/2 tsp black pepper (#1029) cook 1 minute or until thoroughly heated.
1 tsp minced garlic (#1289) 1/4 tsp salt (#1146) 3