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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 Easy Keto Cashew Chicken

3 cups seasoned diced chicken breast (#7787) 1/2 tbsp chili garlic sauce Heat a pan over low heat and toast the cashews for 8 minutes or until they start
2 tbsp coconut oil, for cooking (#8287) 1 tbsp minced garlic (#1289) to lightly brown and become fragrant. Remove and set aside. Cut onion and
1/4 cup raw cashews (#9116) 1 tbsp Sesame Oil pepper into equally large chunks. (Ignore this step if using our precut products.)
1/2 medium Green Bell Pepper (#6386) 1 tbsp Sesame Seeds Increase heat to high and add coconut oil to pan. Once oil is up to temperature,
saute the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt,
1 cup broccoli florets, optional (#8197) 1 tbsp green onions pepper). Cook on high for 2-3 minutes. Stir in precooked, diced chicken pieces and heat
1/2 tsp ground ginger (#1420) 1/4 medium white onion (#5772) through. Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky
1 tbsp rice wine vinegar Salt (#1146) + Pepper (#1029) consistency, There should not be excess liquid in the pan upon completing cooking. Serve in a bowl, top with sesame seeds
1 1/2 tbsp soy sauce and drizzle with sesame oil. Enjoy!
TUE Garlic Butter Shrimp Scampi

2 Tbsp avocado oil (#3516) Salt (#1146) and fresh ground black pepper Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic
4 Tbsp butter (#1028) to taste and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp,
season with salt and pepper to taste and sauté for 1-2 minutes on one side
1 1/2 Tbsp minced garlic (#1289) 1/4 cup dry white wine or chicken broth (#1038) (until just beginning to turn pink), then flip. Pour in wine (or broth), add
1 1/4 pounds large shrimp prawns (#1545), 1/2 tsp crushed red pepper flakes or to taste red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine
shelled with tails on or off (optional) reduces by about half and the shrimp is cooked through (don’t over cook your shrimp). Stir
2 Tbsp lemon juice in the remaining butter, lemon juice and parsley and take off heat immediately. Serve over rice, pasta, garlic bread or
1/4 cup chopped parsley steamed vegetables (cauliflower, broccoli, zucchini noodles).
WED Lazy Day Beef & Vegetable Soup

2-1/2 lb Beef Stew Meat (#2607) 1 tsp Italian ‘N Pizza Seasoning (#1432) Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning,
2 cans (14 to 14-1/2 ounces each) reduced-sodium 1/2 tsp salt (#1146) salt and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat
well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring
beef broth (#1039) 1/2 tsp pepper (#1029) is necessary during cooking.) Stir in mixed vegetables and pasta.
1 can (15 ounces) chickpeas, rinsed, drained 2 cups frozen mixed vegetables (#1493) Continue cooking, covered, 1 hour or until beef and pasta are tender.
1 can (14-1/2 ounces) no-salt added diced 1 cup uncooked ditalini or other small pasta Season with salt and pepper, as desired. Stir well before serving.
tomatoes, undrained Shredded Romano cheese (optional) Serve with cheese, if desired.
1 cup water
THU Cheesy Tortellini Bake

2 cups Rosina Tri-Color Tortellini (#1815) 1 ½ tsp AP Italian N’ Pizza Seasoning (#1432) In a large skillet, sauté onion, zucchini and garlic until tender.
1 cup marinara sauce 1 tsp. Kirkland California Mince Garlic (#1289) Add in marinara, diced tomatoes, seasonings, Parmesan cheese, and
Tortellini, mix well. Cook covered 8-10 minutes, until Tortellini is soft.
1 zucchini, diced Pepper (#1028), to taste Remove from heat, and sprinkle with mozzarella cheese. Bake on 400
½ of 14 oz. can diced tomatoes ¼ cup Parmesan Cheese (#1683) degrees for 15 minutes or until cheese is a bit crispy.
¼ cup onion (#5772) 1 cup mozzarella cheese, shredded

FRI Butternut Squash and Black Bean Enchiladas

3 lbs Del Monte Riced Butternut Squash (#1518) 1 tsp ground cumin (#1442) Heat oven to 375°F. In a microwave safe bowl, measure out 1.5 lbs of Riced Butternut Squash.
¼ cup olive oil, or avocado oil (#3515) 4 cans (12 oz) enchilada sauce Microwave on high, uncovered, for 10 minutes (stirring halfway through). Repeat with the
remaining 1.5 lbs of Butternut Squash. Next, spray 4 13×9-inch (3 quart) glass baking dishes
2 cups chopped onions (#5772) 4 packages (12 count) 6-inch yellow with cooking spray. Meanwhile, in large skillet, heat oil. Add onions; cook 2 to 3 minutes or
4 cans (15 oz) black beans, rinsed and drained corn tortillas until tender. In large bowl, mix Butternut Squash, onions, black beans, garlic salt, chipotle
2 Tbsp garlic salt (#1019) 2 lbs Queso Fresco, crumbled powder, chili powder and cumin until well mixed. In same large skillet, heat corn tortillas 15 seconds or until soft. Pour ½
1 tsp chipotle powder ½ cup chopped fresh cilantro cup enchilada sauce in bottom of each baking dish. Fill each tortilla with about ¼ cup squash mixture; roll up. Place seam side
1 tsp chili powder (#1014) down in baking dish. Top with remaining enchilada sauce; sprinkle with cheese. Bake 15 to 20 minutes or until cheese is melted
and enchiladas are thoroughly heated. Sprinkle with cilantro.
SAT Orange Chicken

Ingredients: Sauce: 2 tbsp soy sauce Bake chicken nuggets as directions on
package. Cook 1/2 cup of rice per person.
4 or 5 Pierce’s Tempura Chicken Breast Nuggets 1 1/2 cup water 1/2 tsp ground ginger (#1420) Add all sauce ingredients to a medium
(#6838), per person baked in the oven 2 tbsp frozen orange juice concentrate Garlic salt, to taste (#1019) sauce pan. Boil sauce until thick. You can
1/2 cup uncooked rice per person (#1152) 1 cup packed brown sugar (#1150) 1/4 tsp red pepper flakes add frozen and fresh carrots to sauce, and
1/3 cup white vinegar 2 tbsp Clabber Girl Cornstarch (#2849) cook thoroughly. Pour over cooked chicken nuggets and serve over rice
or oriental noodles.
FRI Slow Cooker Sweet Pork Quesadillas

1-2 lb Swift Premium Pork Tenderloin Roast 2-3 cups shredded cheddar jack cheese Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast. Cook
(#1044) (you can use shoulder, butt or loin) (#1651) on high for 3 hours. Drain the water and cut the pork in thirds. Mix together salsa, Dr. Pepper,
and brown sugar and pour over the pork. Cook on low for 3 more hours. Drain the liquid
8 oz Garden Salsa Optional toppings: sour cream, (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork
1 12-oz can Dr. Pepper guacamole(#1060), pico de gallo, with the reserved liquid. Heat a nonstick griddle or pan to medium heat, place a tortilla on
1 cup brown sugar (#1150) lettuce, salsa, etc. the heated griddle. Sprinkle on about ½ cup cheese and a ½ cup pork and place a second tortilla on top. Cook for 3 to
10 Receta De Oro Flour Tortillas (#1323) 5 minutes, or until tortilla is golden brown, turning over halfway through. Repeat 3-4 more times. 3