Page 3 - 0719Flipbook

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

MON Cobb Salad

2 cups Garlic Herb Chicken Breast Pieces (#1405) 2 tomatoes (sliced or diced) First, prepare the dressing according to the instructions on the package.
8 cups romaine lettuce (spinach or spring mix) 3/4 cup diced avocado (#1645) Place the avocado oil in a large skillet over medium-high heat. Place the
2 Tbsp avocado oil (#3516) 2 boiled eggs (sliced or diced) chicken into the pan. Cook for about 10 minutes or until cooked through the
center. Then, once cooked, remove from the heat. Next, layer the lettuce
Italian Dressing Seasoning (#1698) 4 strips of bacon (#4835) in one large bowl, or 4 individual bowls. Top with chicken, tomatoes,
1 cup corn (#4664) 1/4 cup green onion (sliced thin) avocado, eggs, bacon and onion. Drizzle the dressing over the top of the
salad and toss until combined. Salt (#1146) & Pepper (#1028), to taste.
TUE Instant Pot 10-Minute Steak Tacos

1/2 lb. Flat Iron Steak fat trimmed and sliced into Guacamole (#9247), for topping Turn the Instant Pot on the saute’ function. When the pot displays “Hot” add the
thin pieces, (#1554) 1 Tbsp avocado oil (#3516) avocado oil to the pot. Season the Flank Steak with the seasonings. Add the steak
to the pot. Cook both sides of the steak for 2-3 minutes until the steak turns brown.
1/2 cup chopped onion (#5772) 2 Tbsp cilantro chopped Remove the steak from the pot. Top the steak with cheese immediately if you
1/4 cup tomatoes chopped Ole Taco Seasoning (#1037), to taste prefer melted cheese on your tacos. Turn the oven on Broil. When heated, add
3/4 cup Mexican Cheese Montreal Steak Seasoning (#1023), to taste the corn tortillas to the oven. Place the tortillas directly on an oven rack. Allow the
2 Tbsp sour cream Tortillas, corn or flour tortillas to warm for a couple of minutes. Remove the tortillas and add the steak,
6 Tbsp authentic salsa, one Tbsp per taco cream cheese, salsa, and tomatoes. Sprinkle the cilantro throughout.
WED Baked Lemon Butter Tilapia

1/4 cup lemon dill butter Kosher salt (#1147) and black pepper (#1028), Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray
3-4 tsp minced garlic (#1285) to taste (#1212). In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set
aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking
4 tilapia fillets (#8027) 2 Tbsp chopped fresh parsley leaves dish. Drizzle with butter mixture. Place into oven and bake until fish flakes easily with a
fork, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

THU 15-Minute Garlic Shrimp Zoodles

2 medium zucchini Red pepper flakes (optional) Spiralize the zucchini on the medium setting. Set aside. Add the avocado oil and lemon juice &
zest to a skillet on medium heat. Once the pan is warm, add the shrimp. Cook the shrimp for one
3/4 pounds Black Tiger Shrimp (#2806) Salt (#1146) & pepper (#1030) to taste minute per side. Add the garlic and red pepper flakes. Cook for an additional minute, stirring
1 Tbsp *avocado oil (#3516) Chopped fresh parsley often. Add the zucchini noodles and stir/toss (e.g. with tongs) constantly for 2-3 minutes until
Juice and *zest of 1 lemon Chopped cherry tomatoes, optional they’re slightly cooked and warmed up. Season with salt and pepper and sprinkle with the
1-2 tsp minced garlic (#1289) chopped parlsey. Serve immediately.

FRI Chicken Bacon Ranch Pizza

1 12" Rizzuto Par-Baked Pizza Crust (#1078) 4 slices frozen Daily’s Precooked Bacon First, take out your pizza crust and let thaw (about 30 minutes). Next,
mix ranch dressing mix in prepared Shirley J Universal Sauce and spread
1/3 cup prepared Shirley J Universal Sauce (#5240) cut up (#4835) on pizza crust. Then, top with shredded mozzarella cheese, diced chicken
1 tsp Rosie’s Ranch Buttermilk Dressing mix (#3893) 1 cup Pierce Seasoned Diced Chicken breast pieces and precooked bacon. Bake in a 425 degree oven for 12
1 cup shredded mozzarella cheese Breast Pieces frozen (#7787) minutes or until crust and cheese start to brown.

SAT Oven-Baked Meatball Sandwiches

4-6 Tuscan Mini Dinner Loaves (#8196), thawed Spray a baking sheet with Vegalene (#1212). Preheat oven to 400 degrees F. Place meatballs in a large pot. Cover
16-24 Rosina Italian Style Meatballs (#9142) with pasta sauce. Gently fold the meatballs with the sauce. Heat on low-medium heat, stirring occasionally
until the meatballs are heated through. Cut each roll in half, lengthwise leaving one edge still attached. Add 4-5
1 jar Pasta Sauce meatballs on the roll. Top with more pasta sauce from your pot. Place the filled sandwich rolls closely together
Shredded Mozzarella Cheese on a baking sheet (#5957) Top each sandwich with cheese and bake until cheese is melted and bubbly, approx.
5-6 min.
SUN Kaylea’s Mississippi Pot Roast

3-4 pound roast (beef or pork) Crock Pot: Instant Pot:
2 Tbsp Rosie’s Ranch Dressing Mix (#3893) Line your crockpot with a PanSaver Liner (#1089). I usually cook it for 2-3 hours give or take on high pressure just so it shreds
4 1/2 tsp Au Jus Base (#2061) Place the roast in pot, then the rest of the ingredients easy. Once cooked all the way shred the meat! I use any of the rolls you
guys sell . You make the rolls then put 1-2 tablespoons of cream cheese on
1 stick of Butter (1/4 cup) mentioned above on top of the roast. Cover and cook on the roll then the shredded Mississippi roast with pepperoncinis and you’re
low for 8 hours in crockpot or high for 5-6 hours.
1 jar of pepperoncini peppers with the juice all done! Now if you don’t like spice or can’t handle too much spicy then
don’t do the whole jar of pepperoncinis. Just do half a jar.
3