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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 Chicken Lo Mein

Yakisoba Noodles (#9176) 2 tbsp cornstarch (#2849) Prepare noodles according to package directions; set aside. In a large
4 tsp soy sauce 2 cups cooked chicken, cubed saucepan over medium-high heat, prepare chicken broth then reserve
2 cups chicken broth, reserving 3 tbsp (2 cups water, (#6519 or #7787—Seasoned Diced 3 Tablespoons. Add soy sauce. Add the celery and onion and cook for
1.5 tsp #1038—Custom Culinary Real Meat Chicken Base) Chicken Breast Pieces) 10 minutes, or until vegetables are tender. In a small bowl, combine
cornstarch and 3 Tablespoons of chicken broth; stir into the vegetable
2 celery stalks, sliced 1/4-inch thick mixture to thicken. Add chicken and cooked noodles and mix well. Cook for
1 small onion, cut in half and sliced (#5772) 3-4 minutes, or until chicken is heated through.
TUE Baja Shrimp Tacos

3 Tbsp unsalted butter, softened Flour (#4970) or Corn Tortillas In a small bowl, mix together the first 6 ingredients (through cilantro) until
1 tsp honey (#1148) Romaine Lettuce, Shredded incorporated. Heat up a sauté pan until just before smoking. Add the honey
butter mixture; let melt. Add the shrimp. Sauté until cooked through and
1/4 tsp red pepper flakes 1 cup diced mango (#2655), thawed beginning to brown. Warm the tortillas. Place some of the shrimp into each
1 lime, juice only 3/4 cup diced avocado (#1645), thawed tortilla. Spoon some of the remaining butter over the top of the shrimp. Add
Salt (#1146), to taste 2 limes, cut into wedges the shredded lettuce and top with fresh mango and avocado. Serve with fresh
2 tsp fresh cilantro, chopped 1 jalapeno pepper, sliced into thin rings (optional) lime wedges and a side of jalapenos, if desired.
1 lb. shrimp (#1545), shelled, deveined, any size
WED Grilled Brown Sugar Pork Chops

6 boneless pork chops, or bone-in (#6305) 1/2 tsp ground ginger (#1420) Preheat an outdoor grill for high heat. In a small saucepan, combine brown
1/2 cup brown sugar, firmly packed (#1150) salt and pepper to taste (#1146) (#1029) sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil.
Combine water and cornstarch in small bowl, and whisk into brown sugar
1/2 cup apple juice 2 tsp cornstarch (#2849) mixture. Stir until thick. Brush grate lightly with oil before placing pork chops
4 tbsp vegetable oil 1/2 cup water on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with
1 tbsp soy sauce sauce just before removing chops from grill. Serve with remaining sauce.

THU Pasta Carbonara

1 tbsp olive oil or unsalted butter 1 cup Kraft Grated Parmesan Cheese (#1683) Put a large pot of salted water on to boil (1 tbsp for every 2 quarts of water.) While the
water is coming to a boil, heat the olive oil in a large saute pan over medium heat. Add the
1/2 lb Daily’s thick sliced bacon, diced (#8463) 1 lb Spaghetti noodles (#1331) bacon and cook slowly until crispy. Add the garlic (if using) and cook another minute, then
1 tsp Kirkland Minced Garlic (#1289) Salt and black pepper to taste (#1146) (#1029) turn off the heat and put the pancetta and garlic into a large bowl. In a small bowl, beat
3-4 whole eggs the eggs and mix in about half the cheese. Once the water has reached a rolling boil, add
the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (Still a little firm, not mushy),
use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta
to be hot. The heat of the pasta will heat the eggs sufficiently the create a creamy sauce. Toss everything to combine, then add the
beaten eggs with cheese and toss quickly to combine once more. Add salt to taste Serve at once with the rest of the Parmesan and
freshly ground black pepper.
FRI Skillet Mongolian Beef & Broccoli

16 ounces broccoli florets (#8197) 1 tablespoon minced garlic (#1020) Prepare the Sauce: In a bowl whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar
until completely combined. Set aside. Heat 2 tablespoons of canola oil in a large skillet over high heat. Add
½ cup soy sauce ¼ cup brown sugar (#1150) the broccoli and stir for about 1 minute. Remove to a plate and set aside. Add meat to the skillet in a single
½ cup cold water, plus additional as needed 1 lb. Main Street Meats Beef Strips layer (still over high heat) and cook for about 1 minute – do not stir or move the meat while it is browning.
¼ cup cornstarch (#2849) (#2604) Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the
½ teaspoon ginger (#1420) 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.
SAT Ground Turkey Stuffed Peppers

6 large bell peppers, any color 1 small onion, diced (#5772) First, preheat oven to 350 degrees. Prepare your rice and set aside. You will need two
cups of cooked rice. Carefully slice off the top and bottom of the pepper, remove the
2 cups wild rice, cooked (for an even lower carb 1 16 oz. jar crushed tomatoes seeds, and rinse thoroughly. Cutting the bottom help the pepper sit flat while cooking.
option, try using cauliflower rice- #2743) 1 tsp Italian ‘N Pizza seasoning (#1432) Boil the peppers in a large pan for 5 minutes, remove peppers and turn upside down
1 lb. Lean ground turkey (#3568) or ground beef 1 tsp salt (#1146) on a paper towel to dry. In a large skillet add the avocado oil, garlic, and onion, saute
(#2622) 1/2 tsp pepper (#1029) until tender. Add the ground turkey and brown until cooked. Add the crushed tomatoes, rice, Italian ‘N Pizza
1-2 tsp Kirkland Minced Garlic (#1289) 1 1/2 cups sharp cheddar cheese, shredded (#1651) seasoning, salt, pepper and ½ cup of the shredded cheese and stir until well blended. Then, generously load up the peppers
with the mixture, set in a lightly greased baking dish. Bake uncovered for 25-30 minutes. Remove and top the peppers with
1 tbsp olive oil, can use Avocado Oil (#3516)
the remaining cheese, and bake an additional 5 minutes or until cheese is melted.
SUN Slow Cooker Italian Chicken and Potatoes

4 chicken breast (#5513) 1 tsp Garlic Powder (#1021) First, place Slow Cooker Liners #1089 in crockpot. This will help prevent a mess to clean up!
3 cups Roasted Baby Bakers (#2423) salt (#1147) and pepper (#1029), In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic
powder and Italian seasoning over the chicken and potatoes, then toss to coat well. Transfer to slow
3 tbsp Avocado Oil (#3515) to taste cooker(OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3
1 tbsp Italian Salad Dressing Seasoning (#1698) fresh herbs for garnish (optional) 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. 3