baked honey mustard chicken SLow Cooker Shredded ...
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➊ baked honey mustard chicken 4 Servings active Time Cook Time
10 minutes 40 minutes
I ng r e d i e n ts
4 small boneless skinless chicken breasts 1 Tbsp minced onion Salt and pepper, to taste 1/4 cup honey 1/4 cup yellow mustard 1/2 tsp cider vinegar Fresh veggies, as side dish Dinner rolls, as side dish
D ire cti ons 1. Preheat oven to 400 F. 2. To glass baking dish, add the chicken breasts and sprinkle minced onion, salt and pepper over top of the chicken. 3. In a small bowl, whisk together the honey, yellow mustard and vinegar. Pour over the top of the chicken. 4. Bake in the preheated oven for about 30-40 minutes, or until chicken is cooked through. Cooking time may vary depending on thickness of the chicken. 5. Prepare fresh veggies and dinner rolls. 6. Serve Baked Honey Mustard Chicken with a side of veggies and dinner rolls.
N OT E S *Check 5DollarDinners.com for freezer meal instructions.
➋ SLow Cooker Shredded beef oven tacos 4 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes 8 hours slow cooker*
1 to 1 1/2 lb. beef chuck roast Salt and pepper, to taste 8 oz. can tomato sauce 1/4 cup lime juice 1 packet taco seasoning (or 2 Tbsp homemade taco seasoning) 8 hard shell tacos 1 cup shredded Pepper Jack cheese Taco toppings: pico de gallo, guacamole, shredded lettuce Fresh fruit, as side dish
D ire cti ons 1. Add the beef roast to the slow cooker insert and season with salt and pepper. Pour the tomato sauce, lime juice and taco seasoning over the top of the beef roast. Set on low and cook for 8 hours. 2. Just before dinner, preheat the oven to 350 F. Once the beef is done cooking, shred with 2 forks and add to hard shell tacos in baking dish. Top with shredded cheese. 3. Bake in the preheated oven for 10 minutes, or until cheese has melted. 4. Prepare fresh fruit and taco toppings. 5. Serve Shredded Beef Oven Tacos with favorite toppings and a side of fruit.
N OT E S *Allow 10 minute oven time.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 1
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➌ minestrone Soup 4 Servings active Time Cook Time
10 minutes 20 minutes
I ng r e d i e n ts
2 Tbsp butter 1 small white onion, chopped 2 stalks celery, chopped 2 garlic cloves, crushed 4 carrot sticks, peeled and chopped 1/2 lb. green beans, trimmed and cut into 1” pieces 15 oz. can tomato sauce 15 oz. can red kidney beans, drained and rinsed 6 cups chicken or vegetable stock 1 1/2 cups elbow pasta noodles Salt and pepper, to taste Parmesan cheese & fresh basil, optional garnishes
D ire cti ons 1. In a large saucepan, melt the butter and saute the onion, celery, garlic and carrots for 4 to 5 minutes. Stir in the green beans, tomato sauce, kidney beans and chicken stock. Bring to bubbling. 2. Once bubbling, stir in the pasta noodles and cook for 8 to 10 minutes, or until al dente. Seaon with salt and pepper to taste. 3. Remove soup from the heat and prepare to spoon into serving bowls. (You don’t want the pasta to overcook!) 4. Serve Minestrone Soup with optional Parmesan cheese and chopped fresh basil.
➍ balsamic & Brown Sugar Pork Chops 4 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes* 40 minutes**
4 pork chops, about 1 1/4 lbs. Salt and pepper, to taste 2-3 Tbsp balsamic vinegar 4 tsp brown sugar 1 cup brown rice, as side dish Fresh veggies, as side dish
D ire cti ons 1. Place the pork chops in the bottom of a glass baking dish. Sprinkle some salt and pepper onto both sides of the pork chops. Then drizzle the balsamic vinegar over the top. Add 1 tsp of brown sugar on top of each pork chop and spread into the vinegar. Let marinate for at least 30 minutes in the fridge.* 2. Prepare rice as directed on package. 3. Preheat oven to 350 F. 4. Bake the pork chops for 30-40 minutes, or until cooked through. Cooking time will depend on the thickness of the chop. 5. Prepare fresh veggies. 6. Serve Balsamic & Brown Sugar Pork Chops with a side of veggies and rice.
N OT ES **Cook time will depend on the thickness of the chop.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 2
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➎ skillet chicken marsala 4 Servings
active Time 15 minutes Cook Time 15 minutes
I ng r e d i e n ts
16 oz. small shell pasta 4 Tbsp butter 4 Tbsp flour 1 tsp garlic powder 1 tsp minced dried onion 2 to 3 cups chicken stock (depending on how thick you want the sauce) 1/2 cup marsala cooking wine 8 oz. sliced baby bella mushrooms 2 cups shredded cooked chicken Salt and pepper, to taste Fresh parsley, chopped, optional Fresh veggies, as side dish
D ire cti ons 1. Cook the pasta as directed. 2. In a large skillet, melt the butter and whisk in the flour and then the garlic powder and minced onion. Stream in the chicken stock and marsala cooking wine and whisk quickly to prevent clumping of the liquid with the flour. 3. Add the sliced mushrooms and simmer for a few minutes until they reduce down in size. Then stir in the cooked, rotisserie chicken. Add chopped parsley as garnish, if you like. 4. Prepare fresh veggies. 5. Serve Skillet Chicken Marsala over pasta with a side of veggies.
➏ cuban black beans 6-8 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes 1 hour 30 minutes
1 Tbsp olive oil 1 small red onion, finely chopped 1 small green bell pepper, seeded and chopped 2 tsp minced garlic 1 Tbsp Caribbean Jerk seasoning 1 lb. dry black beans 2 cups chicken stock + 6 cups hot water 4 sprigs fresh cilantro 1 Tbsp white vinegar 1 Tbsp brown sugar Salt and pepper, to taste Brown rice, as side dish Fresh veggies, as side dish
D ire cti ons 1. In a large saucepan, heat the olive oil and saute the chopped red onion, chopped bell pepper, minced garlic and the Jerk seasoning for 4 to 5 minutes. Stir in the dry beans, chicken stock plus 6 cups hot water. 2. Bring to bubbling, then float in the cilantro sprigs and pour in the vinegar and brown sugar. Season with salt and pepper and bring to boil over medium heat. Cover and simmer for 1 hour 15 minutes, stirring once or twice. Cook another 15 minutes, if the beans aren’t soft yet. 3. Cook rice, as directed. 4. Once beans are softened, remove the cilantro sprigs and spoon over rice. 5. Prepare fresh veggies. 6. Serve Cuban Black Beans with a side of veggies and rice.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 3
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➐ Quinoa & Berries Smoothie Bowl 4 Servings
active Time 5 minutes Cook Time 0 minutes
I ng r e d i e n ts
2 cups plain yogurt 1/2 cup cooked quinoa 1 Tbsp hemp hearts 1 small pear, sliced 12 strawberries, sliced 1 pint blueberries 1 Tbsp chopped walnuts 4 Tbsp honey
D ire cti ons 1. Rinse quinoa in cool water and cook according to directions on package, if needed. Let cool completely or chill. 2. Slice the fruit and chop the walnuts, as needed. 3. Into each serving bowl, evenly divide and spoon in the yogurt, blueberries, strawberries, and sliced pears. Sprinkle the cooked quinoa, chopped walnuts and hemp hearts over the top. Drizzle the honey over the fruit, yogurt and toppings. 4. Serve Quinoa & Berries Smoothie Bowl.
➑ wedge cobb salad 4 Servings
active Time 15 minutes Cook Time 0 minutes
I ng r e d i e n ts
4 slices bacon, cooked and crumbled 2 eggs, hard boiled 1 head iceberg lettuce 1 cup ranch dressing (or use homemade ranch dressing) about 1 cup cooked shredded chicken about 1 cup chopped tomatoes about 1 cup chopped cucumber 1/2 cup shredded cheddar cheese Other favorite cobb salad toppings, whatever you have on hand – sliced ham or turkey, blue cheese crumbles, etc.
D ire cti ons 1. Cook the bacon and hard boil the eggs, if needed. Crumble the bacon once cooked. 2. Cut the lettuce head into quarters, removing the stem. 3. Place the wedge flat on a plate or shallow bowl. Pour the ranch dressing over the wedges. 4. Top with the shredded chicken, tomatoes, cucumbers, crumbled bacon, crumbled boiled egg, shredded cheese and whatever other toppings. 5. Serve Wedge Cobb Salad.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 4
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➒ Mocha brownies 16 Servings active Time Cook Time
15 minutes 35 minutes
I ng r e d i e n ts
4 oz. dark chocolate, chopped 1 cup butter 2 cups chocolate chips, divided 4 eggs 1 3/4 cups sugar 2 tsp vanilla (or use homemade vanilla extract!) 1 cup flour 2 Tbsp cocoa powder 1 tsp baking powder 1/2 tsp salt 2 tsp instant coffee granules
D ire cti ons 1. Preheat the oven to 350 F. and grease and flour a 9×13 inch baking dish. 2. Melt the chopped dark chocolate with the butter and 1 cup of the chocolate chips in a glass bowl in the microwave for 1 1/2 minutes. Stir together. Let cool while you start on the next part. 3. In a stand mixer or mixing bowl, beat together the eggs, sugar and vanilla. After the chocolate mixture has cooled, beat it into the eggs mixture. Stir in the flour, cocoa powder, baking powder and salt. 4. Then gently fold in the instant coffee and the rest of the chocolate chips. Pour the batter into the prepared baking dish. 5. Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the center. 6. Let cool slightly before cutting and serving. 7. Serve Mocha Brownies.
➓ Roasted potato chunks 4 Side Servings active Time 5 minutes Cook Time 30 minutes
I ng r e d i e n ts
2 medium sweet potatoes, chopped into 1 inch pieces 2 large russet potatoes, chopped into 1 inch pieces Olive oil, to coat Salt and pepper, to taste Dried basil
D ire cti ons 1. 2. 3. 4.
Preheat oven to 425 F. Place chopped potato chunks in an even layer in baking pan. Drizzle potatoes with olive oil and toss to coat Sprinkle in plenty of salt, pepper to taste, and basil and give them another toss. 5. Bake for 30 minutes until easily pierced with a fork. 6. Serve Roasted Potato Chunks as an easy side dish!
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 5
20-minute meal
Produce
item
quantity
meals used
lime juice
1/4 cup
➋
white onion
1 small
➌
celery
2 stalks
➌
garlic cloves
2
➌
whole carrots
4
➌
green beans
1/2 lb.
baby bella mushrooms
Shopping List
freezer- slow cooker one-dish friendly meal dinner
chop ahead
DAIRY-FROZEN item
quantity
meals used
Pepper Jack shredded cheese
1 cup
➋
butter
1 cup + 6 Tbsp
➌➎➒
Parmesan cheese, shredded, garnish optional
➌
➌
plain yogurt
2 cups
➐
8 oz.
➎
eggs
6
➑➒
shredded cheddar cheese
1/2 cup
➑
quantity
meals used
red onion
1
➏
green bell pepper
1
➏
pear
1 small
➐
strawberries
12
➐
blueberries
1 pint
➐
iceberg lettuce
1 head
➑
tomatoes
1
➑
cucumber
1 large
➑
sweet potatoes
2 medium
➓
russet potatoes
2 large
➓
boneless, skinless chicken breasts
4 small
➊
fresh fruit (side)
1
➋
beef chuck roast
1 1/2 lb.
➋
fresh veggies or salad (side)
4
➊➍➎➏
pork chops
4
➍
shredded cooked chicken
3 cups
➎➑
Bread-Bakery-STARCHES
bacon
4 slices
➑
item
make ahead
MEATS
item
quantity
meals used
dinner rolls
4
➊
hard shell tacos
8
➋
elbow pasta noodles
1 1/2 cups
➌
brown rice
2 cups
➍➏
small shell pasta
16 oz.
➎
cooked quinoa
1/2 cup
➐
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
➊ Honey Mustard Chicken ➏ Cuban Black Beans ➋ Shredded Beef Tacos ➐ Quinoa Berries Smoothie ➌ Minestrone Soup ➍ Balsamic Pork Chops ➎ Skillet Chicken Marsala
➑ Wedge Cobb Salad ➒ Mocha Brownies ➓ Roasted Potato Chunks page 6
20-minute meal
Shopping List freezer- slow cooker one-dish friendly meal dinner
PANTRY STAPLES
BAKING-SPICES
Add to your list if you don’t have them on hand.
item
item
quantity
meals used
olive oil
2 Tbsp
➏➓
honey
1/2 cup
➊➐
yellow mustard
1/4 cup
➊
cider vinegar
1/2 tsp
➊
tomato sauce
15 oz. can ➋ ➌ + 8 oz. can
red kidney beans
15 oz. can
➌
chicken stock
11 cups
➌➎➏
balsamic vinegar
2-3 Tbsp
➍
dry black beans
1 lb.
➏
white vinegar
1 Tbsp
➏
ranch dressing
1 cup
➑
OTHER INGREDIENTS item
quantity
meals used
meals used
minced onion
1 Tbsp + 1 tsp
➊➎
taco seasoning
1 packet
➋
brown sugar
2 Tbsp + 1 tsp
➍➏
flour
1 cup + 4 Tbsp
➎➒
garlic powder
1 tsp
➎
minced garlic
2 tsp
➏
Caribbean Jerk seasoning
1 Tbsp
➏
hemp hearts
1 Tbsp
➐
dark chocolate
4 oz.
➒
chocolate chips
2 cups
➒
sugar
1 3/4 cups ➒
vanilla
2 tsp
➒
cocoa powder
2 Tbsp
➒
baking powder
1 tsp
➒
marsala cooking wine
1/2 cup
➎
chopped walnuts
1 Tbsp
➐
instant coffee granules
ADDITIONAL ITEMS
2 tsp
➒
item
quantity
taco toppings like pico de gallo, guacamole, shredded lettuce etc.
basil, optional garnish
parsley, optional garnish
➊ Honey Mustard Chicken ➏ Cuban Black Beans ➋ Shredded Beef Tacos ➐ Quinoa Berries Smoothie
cilantro, 4 sprigs
cobb salad dressings like ham, turkey, blue cheese etc.
➌ Minestrone Soup ➍ Balsamic Pork Chops ➎ Skillet Chicken Marsala
➑ Wedge Cobb Salad ➒ Mocha Brownies ➓ Roasted Potato Chunks
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
make ahead
quantity
chop ahead
page 7
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➊ baked honey mustard chicken 4 Servings active Time Cook Time
10 minutes 40 minutes
I ng r e d i e n ts
4 small boneless skinless chicken breasts 1 Tbsp minced onion Salt and pepper, to taste 1/4 cup honey 1/4 cup yellow mustard 1/2 tsp cider vinegar Fresh veggies, as side dish Dinner rolls, as side dish
D ire cti ons 1. Preheat oven to 400 F. 2. To glass baking dish, add the chicken breasts and sprinkle minced onion, salt and pepper over top of the chicken. 3. In a small bowl, whisk together the honey, yellow mustard and vinegar. Pour over the top of the chicken. 4. Bake in the preheated oven for about 30-40 minutes, or until chicken is cooked through. Cooking time may vary depending on thickness of the chicken. 5. Prepare fresh veggies and dinner rolls. 6. Serve Baked Honey Mustard Chicken with a side of veggies and dinner rolls.
N OT E S *Check 5DollarDinners.com for freezer meal instructions.
➋ SLow Cooker Shredded beef oven tacos 4 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes 8 hours slow cooker*
1 to 1 1/2 lb. beef chuck roast Salt and pepper, to taste 8 oz. can tomato sauce 1/4 cup lime juice 1 packet taco seasoning (or 2 Tbsp homemade taco seasoning) 8 hard shell tacos 1 cup shredded Pepper Jack cheese Taco toppings: pico de gallo, guacamole, shredded lettuce Fresh fruit, as side dish
D ire cti ons 1. Add the beef roast to the slow cooker insert and season with salt and pepper. Pour the tomato sauce, lime juice and taco seasoning over the top of the beef roast. Set on low and cook for 8 hours. 2. Just before dinner, preheat the oven to 350 F. Once the beef is done cooking, shred with 2 forks and add to hard shell tacos in baking dish. Top with shredded cheese. 3. Bake in the preheated oven for 10 minutes, or until cheese has melted. 4. Prepare fresh fruit and taco toppings. 5. Serve Shredded Beef Oven Tacos with favorite toppings and a side of fruit.
N OT E S *Allow 10 minute oven time.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 1
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➌ minestrone Soup 4 Servings active Time Cook Time
10 minutes 20 minutes
I ng r e d i e n ts
2 Tbsp butter 1 small white onion, chopped 2 stalks celery, chopped 2 garlic cloves, crushed 4 carrot sticks, peeled and chopped 1/2 lb. green beans, trimmed and cut into 1” pieces 15 oz. can tomato sauce 15 oz. can red kidney beans, drained and rinsed 6 cups chicken or vegetable stock 1 1/2 cups elbow pasta noodles Salt and pepper, to taste Parmesan cheese & fresh basil, optional garnishes
D ire cti ons 1. In a large saucepan, melt the butter and saute the onion, celery, garlic and carrots for 4 to 5 minutes. Stir in the green beans, tomato sauce, kidney beans and chicken stock. Bring to bubbling. 2. Once bubbling, stir in the pasta noodles and cook for 8 to 10 minutes, or until al dente. Seaon with salt and pepper to taste. 3. Remove soup from the heat and prepare to spoon into serving bowls. (You don’t want the pasta to overcook!) 4. Serve Minestrone Soup with optional Parmesan cheese and chopped fresh basil.
➍ balsamic & Brown Sugar Pork Chops 4 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes* 40 minutes**
4 pork chops, about 1 1/4 lbs. Salt and pepper, to taste 2-3 Tbsp balsamic vinegar 4 tsp brown sugar 1 cup brown rice, as side dish Fresh veggies, as side dish
D ire cti ons 1. Place the pork chops in the bottom of a glass baking dish. Sprinkle some salt and pepper onto both sides of the pork chops. Then drizzle the balsamic vinegar over the top. Add 1 tsp of brown sugar on top of each pork chop and spread into the vinegar. Let marinate for at least 30 minutes in the fridge.* 2. Prepare rice as directed on package. 3. Preheat oven to 350 F. 4. Bake the pork chops for 30-40 minutes, or until cooked through. Cooking time will depend on the thickness of the chop. 5. Prepare fresh veggies. 6. Serve Balsamic & Brown Sugar Pork Chops with a side of veggies and rice.
N OT ES **Cook time will depend on the thickness of the chop.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 2
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➎ skillet chicken marsala 4 Servings
active Time 15 minutes Cook Time 15 minutes
I ng r e d i e n ts
16 oz. small shell pasta 4 Tbsp butter 4 Tbsp flour 1 tsp garlic powder 1 tsp minced dried onion 2 to 3 cups chicken stock (depending on how thick you want the sauce) 1/2 cup marsala cooking wine 8 oz. sliced baby bella mushrooms 2 cups shredded cooked chicken Salt and pepper, to taste Fresh parsley, chopped, optional Fresh veggies, as side dish
D ire cti ons 1. Cook the pasta as directed. 2. In a large skillet, melt the butter and whisk in the flour and then the garlic powder and minced onion. Stream in the chicken stock and marsala cooking wine and whisk quickly to prevent clumping of the liquid with the flour. 3. Add the sliced mushrooms and simmer for a few minutes until they reduce down in size. Then stir in the cooked, rotisserie chicken. Add chopped parsley as garnish, if you like. 4. Prepare fresh veggies. 5. Serve Skillet Chicken Marsala over pasta with a side of veggies.
➏ cuban black beans 6-8 Servings active Time Cook Time
I ng r e d i e n ts
10 minutes 1 hour 30 minutes
1 Tbsp olive oil 1 small red onion, finely chopped 1 small green bell pepper, seeded and chopped 2 tsp minced garlic 1 Tbsp Caribbean Jerk seasoning 1 lb. dry black beans 2 cups chicken stock + 6 cups hot water 4 sprigs fresh cilantro 1 Tbsp white vinegar 1 Tbsp brown sugar Salt and pepper, to taste Brown rice, as side dish Fresh veggies, as side dish
D ire cti ons 1. In a large saucepan, heat the olive oil and saute the chopped red onion, chopped bell pepper, minced garlic and the Jerk seasoning for 4 to 5 minutes. Stir in the dry beans, chicken stock plus 6 cups hot water. 2. Bring to bubbling, then float in the cilantro sprigs and pour in the vinegar and brown sugar. Season with salt and pepper and bring to boil over medium heat. Cover and simmer for 1 hour 15 minutes, stirring once or twice. Cook another 15 minutes, if the beans aren’t soft yet. 3. Cook rice, as directed. 4. Once beans are softened, remove the cilantro sprigs and spoon over rice. 5. Prepare fresh veggies. 6. Serve Cuban Black Beans with a side of veggies and rice.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 3
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➐ Quinoa & Berries Smoothie Bowl 4 Servings
active Time 5 minutes Cook Time 0 minutes
I ng r e d i e n ts
2 cups plain yogurt 1/2 cup cooked quinoa 1 Tbsp hemp hearts 1 small pear, sliced 12 strawberries, sliced 1 pint blueberries 1 Tbsp chopped walnuts 4 Tbsp honey
D ire cti ons 1. Rinse quinoa in cool water and cook according to directions on package, if needed. Let cool completely or chill. 2. Slice the fruit and chop the walnuts, as needed. 3. Into each serving bowl, evenly divide and spoon in the yogurt, blueberries, strawberries, and sliced pears. Sprinkle the cooked quinoa, chopped walnuts and hemp hearts over the top. Drizzle the honey over the fruit, yogurt and toppings. 4. Serve Quinoa & Berries Smoothie Bowl.
➑ wedge cobb salad 4 Servings
active Time 15 minutes Cook Time 0 minutes
I ng r e d i e n ts
4 slices bacon, cooked and crumbled 2 eggs, hard boiled 1 head iceberg lettuce 1 cup ranch dressing (or use homemade ranch dressing) about 1 cup cooked shredded chicken about 1 cup chopped tomatoes about 1 cup chopped cucumber 1/2 cup shredded cheddar cheese Other favorite cobb salad toppings, whatever you have on hand – sliced ham or turkey, blue cheese crumbles, etc.
D ire cti ons 1. Cook the bacon and hard boil the eggs, if needed. Crumble the bacon once cooked. 2. Cut the lettuce head into quarters, removing the stem. 3. Place the wedge flat on a plate or shallow bowl. Pour the ranch dressing over the wedges. 4. Top with the shredded chicken, tomatoes, cucumbers, crumbled bacon, crumbled boiled egg, shredded cheese and whatever other toppings. 5. Serve Wedge Cobb Salad.
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 4
20-minute meal
freezer- slow cooker one-dish friendly meal dinner
chop ahead
make ahead
➒ Mocha brownies 16 Servings active Time Cook Time
15 minutes 35 minutes
I ng r e d i e n ts
4 oz. dark chocolate, chopped 1 cup butter 2 cups chocolate chips, divided 4 eggs 1 3/4 cups sugar 2 tsp vanilla (or use homemade vanilla extract!) 1 cup flour 2 Tbsp cocoa powder 1 tsp baking powder 1/2 tsp salt 2 tsp instant coffee granules
D ire cti ons 1. Preheat the oven to 350 F. and grease and flour a 9×13 inch baking dish. 2. Melt the chopped dark chocolate with the butter and 1 cup of the chocolate chips in a glass bowl in the microwave for 1 1/2 minutes. Stir together. Let cool while you start on the next part. 3. In a stand mixer or mixing bowl, beat together the eggs, sugar and vanilla. After the chocolate mixture has cooled, beat it into the eggs mixture. Stir in the flour, cocoa powder, baking powder and salt. 4. Then gently fold in the instant coffee and the rest of the chocolate chips. Pour the batter into the prepared baking dish. 5. Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the center. 6. Let cool slightly before cutting and serving. 7. Serve Mocha Brownies.
➓ Roasted potato chunks 4 Side Servings active Time 5 minutes Cook Time 30 minutes
I ng r e d i e n ts
2 medium sweet potatoes, chopped into 1 inch pieces 2 large russet potatoes, chopped into 1 inch pieces Olive oil, to coat Salt and pepper, to taste Dried basil
D ire cti ons 1. 2. 3. 4.
Preheat oven to 425 F. Place chopped potato chunks in an even layer in baking pan. Drizzle potatoes with olive oil and toss to coat Sprinkle in plenty of salt, pepper to taste, and basil and give them another toss. 5. Bake for 30 minutes until easily pierced with a fork. 6. Serve Roasted Potato Chunks as an easy side dish!
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
page 5
20-minute meal
Produce
item
quantity
meals used
lime juice
1/4 cup
➋
white onion
1 small
➌
celery
2 stalks
➌
garlic cloves
2
➌
whole carrots
4
➌
green beans
1/2 lb.
baby bella mushrooms
Shopping List
freezer- slow cooker one-dish friendly meal dinner
chop ahead
DAIRY-FROZEN item
quantity
meals used
Pepper Jack shredded cheese
1 cup
➋
butter
1 cup + 6 Tbsp
➌➎➒
Parmesan cheese, shredded, garnish optional
➌
➌
plain yogurt
2 cups
➐
8 oz.
➎
eggs
6
➑➒
shredded cheddar cheese
1/2 cup
➑
quantity
meals used
red onion
1
➏
green bell pepper
1
➏
pear
1 small
➐
strawberries
12
➐
blueberries
1 pint
➐
iceberg lettuce
1 head
➑
tomatoes
1
➑
cucumber
1 large
➑
sweet potatoes
2 medium
➓
russet potatoes
2 large
➓
boneless, skinless chicken breasts
4 small
➊
fresh fruit (side)
1
➋
beef chuck roast
1 1/2 lb.
➋
fresh veggies or salad (side)
4
➊➍➎➏
pork chops
4
➍
shredded cooked chicken
3 cups
➎➑
Bread-Bakery-STARCHES
bacon
4 slices
➑
item
make ahead
MEATS
item
quantity
meals used
dinner rolls
4
➊
hard shell tacos
8
➋
elbow pasta noodles
1 1/2 cups
➌
brown rice
2 cups
➍➏
small shell pasta
16 oz.
➎
cooked quinoa
1/2 cup
➐
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
➊ Honey Mustard Chicken ➏ Cuban Black Beans ➋ Shredded Beef Tacos ➐ Quinoa Berries Smoothie ➌ Minestrone Soup ➍ Balsamic Pork Chops ➎ Skillet Chicken Marsala
➑ Wedge Cobb Salad ➒ Mocha Brownies ➓ Roasted Potato Chunks page 6
20-minute meal
Shopping List freezer- slow cooker one-dish friendly meal dinner
PANTRY STAPLES
BAKING-SPICES
Add to your list if you don’t have them on hand.
item
item
quantity
meals used
olive oil
2 Tbsp
➏➓
honey
1/2 cup
➊➐
yellow mustard
1/4 cup
➊
cider vinegar
1/2 tsp
➊
tomato sauce
15 oz. can ➋ ➌ + 8 oz. can
red kidney beans
15 oz. can
➌
chicken stock
11 cups
➌➎➏
balsamic vinegar
2-3 Tbsp
➍
dry black beans
1 lb.
➏
white vinegar
1 Tbsp
➏
ranch dressing
1 cup
➑
OTHER INGREDIENTS item
quantity
meals used
meals used
minced onion
1 Tbsp + 1 tsp
➊➎
taco seasoning
1 packet
➋
brown sugar
2 Tbsp + 1 tsp
➍➏
flour
1 cup + 4 Tbsp
➎➒
garlic powder
1 tsp
➎
minced garlic
2 tsp
➏
Caribbean Jerk seasoning
1 Tbsp
➏
hemp hearts
1 Tbsp
➐
dark chocolate
4 oz.
➒
chocolate chips
2 cups
➒
sugar
1 3/4 cups ➒
vanilla
2 tsp
➒
cocoa powder
2 Tbsp
➒
baking powder
1 tsp
➒
marsala cooking wine
1/2 cup
➎
chopped walnuts
1 Tbsp
➐
instant coffee granules
ADDITIONAL ITEMS
2 tsp
➒
item
quantity
taco toppings like pico de gallo, guacamole, shredded lettuce etc.
basil, optional garnish
parsley, optional garnish
➊ Honey Mustard Chicken ➏ Cuban Black Beans ➋ Shredded Beef Tacos ➐ Quinoa Berries Smoothie
cilantro, 4 sprigs
cobb salad dressings like ham, turkey, blue cheese etc.
➌ Minestrone Soup ➍ Balsamic Pork Chops ➎ Skillet Chicken Marsala
➑ Wedge Cobb Salad ➒ Mocha Brownies ➓ Roasted Potato Chunks
© 2016 - 5DollarMealPlan.com - 2016 - Week 43 Classic Plan
make ahead
quantity
chop ahead
page 7
