Page 3 - 0419Flipbook

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 Tangy BBQ Chicken

6 Pilgrim’s skinless, boneless chicken 1/2 cup Italian salad dressing Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing,
breasts halves (#6519) (Can also use prepared #1698) brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours
1 (12 ounce) bottle barbecue sauce 1/4 cup brown sugar (#1150) on High or 6 to 8 hours on Low. Serve on Stone Ground Bakery Ciabatta Buns (#1051) or
2 tbsp Worcestershire sauce over baked potatoes.

Ground Turkey Stuffed Peppers TUE

6 large bell peppers, any color 1 16 oz. jar crushed tomatoes Preheat oven to 350 degrees. Prepare your rice and set aside. You
2 cups wild rice, cooked (for an even lower 1 tsp Italian ‘N Pizza seasoning (#1432) will need two cups of cooked rice. Carefully slice off the top and bottom of the pepper,
carb option, try using cauliflower rice 1 tsp salt (#1146) remove the seeds, and rinse thoroughly. Cutting the bottom help the pepper sit flat while
#2743) 1/2 tsp pepper (#1029) cooking. Boil the peppers in a large pan for 5 minutes, remove peppers and turn upside
1 lb. Lean ground turkey (#3568) 1 1/2 cups sharp cheddar cheese, down on a paper towel to dry. In a large skillet add the avocado oil, garlic, and onion,
saute until tender. Add the ground turkey and brown until cooked. Add the crushed
or ground beef (#2622) shredded (#1866) tomatoes, rice, Italian ‘N Pizza seasoning, salt, pepper and ½ cup of the shredded cheese
2 cloves garlic, minced (#1289) 1 tbsp olive oil, can use Avocado Oil and stir until well blended. Generously load up the peppers with the mixture, set in a
1 cup onion, diced (#5772) (#3516) lightly greased baking dish. Bake uncovered for 25-30 minutes. Remove and top the
peppers with the remaining cheese, and bake an additional 5 minutes or until cheese
is melted.
WED Beef Tips with Peppered Mushroom Gravy

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

1 lb Rosina Tri-Color Cheese Tortellini (#1815) 1/2 cup Heavy Whipping Cream Cook tortellini per package directions; drain. Melt butter in large skillet and
1 lb Contessa Black Tiger Shrimp, thawed (#2806) 1/4 cup Fresh Grated cook shrimp until it begins to turn pink; approximately 2-3 minutes. Add
2 tbsp Butter Parmesan Cheese (#1683) the basil and garlic and cook for another 1-2 minutes until the shrimp is
1 tbsp Fresh Basil, chopped 4 slices Daily’s Precooked Hickory cooked through and is white/pink and not clear. Stir in the flour; then add the
2 tsp Kirkland Minced Garlic (#1289) Smoked Bacon, crumbled (#4835) whipping cream and Parmesan. Mix well; then add the cooked tortellini and
1 tsp Creamy Horseradish Kosher Salt, to taste crumbled bacon and stir until well combined. Sprinkle with extra cheese, salt,
1 tbsp All Purpose Flour (#1333) Black Pepper, to taste (#1028) pepper and chopped basil for garnish.
FRI Vegetarian Minestrone Soup

8 oz of noodles 2 15 oz cans kidney beans 2 Bay Leaves (#1753) Cook 8 ounces of noodles until al dente and set aside. Heat a large
2 tbsp Avocado Oil (#3515) 1 28oz can crushed tomatoes 2 tbsp Basil (#1443) pot over medium/high heat. Add olive oil. Add onion, carrot,
2 cups Chopped Onions (#5772) 3 tbsp tomato paste 1 tsp Black Pepper (#1029) and celery to heated olive and cook for 3-5 minutes. Add garlic
1 large carrot 8 cups low sodium chicken broth (#1038) 1 tsp Oregano (#1445) and cook together for another minute. Then, add the rest of the
2 celery stalks 1/4 cup red wine 1 tsp salt (#1146) ingredients to the pot (except for noodles and peas) and bring
3 tbsp Minced Garlic (#1289) 5 sprigs of fresh oregano, tied in a bundle 12 oz Petite Green Peas (#6208) soup to a boil. Turn heat to low/medium heat and let simmer for
1 15oz can garbanzo beans 4 cups spinach or kale 15-20 minutes. Finally, add peas and let simmer for an additional
5 minutes. Serve over shell noodles and salt and pepper to taste.
Slow Cooker Teriyaki Chicken SAT

2 lbs boneless chicken breasts 1/2 tsp ground ginger (#1420) Place chicken in the Crock-Pot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pep-
(#5513) 2 tsp garlic supreme (#2592) per. Pour over chicken and cook on LOW for 4-5 hours. (Check at 3 hours for doneness, if possible) Carefully
1/2 cup sugar 1/8 tsp pepper (#1029) remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet and
1/2 cup soy sauce 2 tsp cornstarch (#2849) bring to a boil. In a small bowl, whisk cornstarch and water until combined. Slowly add cornstarch mixture
3 tbsp cider vinegar 2 tsp water to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back
in. Coat chicken with sauce and let heat through.

SUN Holiday Glazed Ham

1 (8 – 10 lb) fully cooked spiral sliced ham 3/4 tsp freshly ground black pepper (#1029) Let covered ham rest in warm water for 90 minutes, changing water halfway through.
(#5986) 1/4 tsp ground cinnamon (#1005) Preheat oven to 250 degrees. Unwrap ham then transfer to oven bag. Bake ham in
2 tbsp unsalted butter 1/4 tsp ground ginger (#1420) roasting pan in oven until center registers 100 degrees on an instant read thermometer,
1/2 cup honey (#1148) 1/8 tsp ground cloves (#1517) about 1 – 1 1/2 hours (about 10 minutes per pound). Meanwhile prepare glaze and let
1/2 cup packed light brown sugar (#1150) 1/2 tsp fresh orange zest,optional (or #1669) cool slightly. Remove ham from oven. Increase oven temperature to 375 degrees. Cut
1 tbsp dijon mustard 1 oven bag oven bag and roll down to expose ham. Brush all over with 1/2 of the glaze. Bake in
oven 5 minutes then remove and brush with remaining glaze. Bake 10 minutes longer.
Remove from oven, tent with foil and let rest 10 minutes before carving and serving. 3