Slow Cooker Beef Roast with Apples & Veggies Smothered Okra with ...
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➊ Slow Cooker Beef Roast with Apples & Veggies 4-6 Servings
active Time 5 minutes Cook Time 8 to 10 hours
I ng r e d i e n ts
2 lb. beef chuck roast 3 medium sized apples, peeled, cored and diced 4 carrot sticks, peeled and chopped 8 small red potatoes 1 cup frozen pearled onions 1 tsp garlic powder 1 tsp onion powder Salt and pepper
D ire cti ons 1. Place the beef roast in the base of a 5 quart or larger slow cooker. Add about 1/2 cup of water, which will help dilute the broth and steam the vegetables. 2. Place the diced apples, carrots, red potatoes and pearled onions around the roast and then sprinkle the garlic and onion powder and then the salt and pepper over the roast and vegetables. 3. Set the slow cooker on low and cook for 8 or 10 hours. 4. Once cooked, remove from slow cooker. Let cool slightly before slicing and serving. 5. Serve Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions.
N OT E S Save the broth in the slow cooker by straining it, letting it cool, skimming off any fat and then put into a freezer safe plastic container or baggie. Freeze to use in soups that call for beef broth. Use leftovers on roast beef sandwich, shredded beef sandwich, or shredded into soup that calls for beef stew meat.
➋ Smothered Okra with Chicken & Rice 4 servings
active Time 10 minutes Cook Time up to 50 minutes*
I ng r e d i e n ts
1 1/2 cups white or brown rice 1 1/2 lb. boneless skinless chicken thighs Couple dashes Cajun seasoning 12 oz. bag frozen okra 12 oz. bag frozen pepper blend 10 oz. can diced tomatoes with green chilies Couple drops Tabasco Salt and pepper to taste
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook the white rice or brown rice according to package instructions. Preheat oven to 350 F. 2. In an ovenproof Dutch oven or saucepan, saute the chicken pieces in olive oil with some Cajun seasoning and salt and pepper. 3. Add the frozen okra and pepper blends, then add the Rotel. Mix up and add in some drops of Tabasco. 4. Once the veggies have thawed, cover and move the dutch oven to the oven. 5. Bake in the preheated oven for 20 to 25 minutes, or until the chicken has cooked through. Cooking time may vary depending on the thickness of the chicken pieces. 6. Serve Smothered Okra and Chicken over the rice.
N OT ES *Brown rice can take 50 minutes to cook.
page 1
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➌ Vegetarian Lasagna Soup 4 Servings
active Time 10 minutes Cook Time 20 minutes
I ng r e d i e n ts
2 cups vegetable broth 15 oz. can diced tomatoes 6 oz. can tomato paste 1 lb. asparagus, chopped 1 tsp garlic powder 1 tsp dried basil 1 tsp Italian seasoning 2 cups broken lasagna noodles (or other small shell pasta) 2 dollops of ricotta cheese Shredded mozzarella cheese, to garnish Fresh veggies, as side dish
D ire cti ons 1. In large saucepan, add broth, canned tomatoes, tomato paste plus 2 cans worth of water and whisk together. 2. Add finely chopped asparagus and seasonings, to taste, and bring to bubbling. 3. Add 2 cups of pasta noodles and 2 dollops of ricotta cheese to the soup. 4. Let cook about 10 minutes, until pasta is cooked through. 5. Garnish with favorite shredded cheese. 6. Serve immediately. 7. Prepare fresh veggies. 8. Serve Vegetarian Lasagna Soup with veggies.
N OT E S Don’t add the pasta until you are 10 minutes away from serving it. If you let the pasta sit in a simmering soup, it will turn to mush. If you forget, remove it from the heat to slow down the mushing process. :)
➍ Italian Stuffed Shells 8 to 10 Servings active Time 25 minutes Cook Time 30 minutes
I ng r e d i e n ts
2 boxes of jumbo pasta shells 2 - 26 oz. jars spaghetti sauce 10 oz. box frozen spinach 1 1/2 lbs. ground beef 1 small white onion, chopped 2 tsp garlic powder 1 tsp each salt and pepper 2 eggs 2 cups shredded mozzarella cheese Fresh veggies, as side dish
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Preheat oven to 350 F. In large pot, cook pasta shells according to package instructions. Drain and set aside. Spread 1/2 – 1 cup spaghetti sauce into base 2 9x13-inch baking dishes. 2. Cook frozen spinach as directed on package. Drain excess liquid after cooking. 3. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet. Add the rest of the spaghetti sauce, garlic powder, salt and pepper. Stir in the spinach. Stir in the eggs. 4. Spoon meat mixture into pasta shells and place into baking dishes and sprinkle with cheese. Bake in the preheated oven for 20 to 30 minutes. 5. Serve Italian Stuffed Shells with veggie side.
N OT ES
This easily made 2 dinners plus lunch leftovers. Freeze extra tray of stuffed shells before baking. Cover the dish with foil and label. Thaw completely in the refrigerator before baking as directed.
page 2
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➎ Slow Cooker Honey Ham Bean Soup 4 servings
active Time 15 minutes Cook Time 8 hours
I ng r e d i e n ts
1 lb. package Hurst HamBeens Slow Cooker Bacon and Beans 1 ham bone 2 cups cubed or diced ham 15 oz. can diced tomatoes with juices 1/4 cup honey 4 large carrot sticks, peeled and chopped 1 small onion, chopped 2 celery stalks, chopped 4 cloves garlic, smashed 1 Tbsp chili powder 1 tsp garlic powder Salt and pepper, to taste
D ire cti ons 1. Place all the ingredients (except fresh veggies) in the slow cooker and add 7 1/2 cups of water. Set the slow cooker on low and cook for 8 hours. 2. Prepare fresh veggies. 3. Serve Slow Cooker Honey Ham and Bean Soup as one-dish dinner.
N OT E S
HamBeens Slow Cooker Bacon and Beans is a combination of pinto beans and Great Northern Beans with bacon seasoning. If you can’t find them in your store, use 1/2 lb. of pinto beans and 1/2 lb. Great Northern beans. You don’t need any bacon seasoning because the ham and ham bone will give off enough flavor. You could use 2 15 oz. cans of pinto beans and 1 15 oz. can Great Northern beans as alternative to the dried beans.
➏ Greek Salad with Grilled Chicken 4 Servings
active Time 15 minutes Cook Time 20 minutes*
I ng r e d i e n ts
2/3 cup olive oil 1/3 cup red wine vinegar 1 tsp each of salt & oregano 1/4 tsp fresh ground pepper 1 clove, crushed garlic 1 head romaine lettuce, chopped 2 roma tomatoes, diced 3 green onions, diced 1 green or red bell pepper, diced 1 cucumber, sliced 4 oz. crumbled feta cheese 2 chicken breasts, grilled* © 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. *Grill the 2 chicken breasts, or saute in a skillet with some olive oil and salt and pepper. Slice or chop, once cooked. 2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and garlic for the tangy Greek salad dressing. 3. Assemble all the salad with all the chopped veggies. Pour the dressing over the top and add the grilled chicken pieces. 4. Serve Greek salad.
page 3
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➐ Ham Broccoli Breakfast Casserole 6-8 servings
active Time 10 minutes Cook Time 65 minutes*
I ng r e d i e n ts
4 whole wheat English muffins, cut into bite size pieces 2 cups broccoli florets 2 cups ham, diced 8 oz. shredded extra sharp cheddar cheese 12 eggs 1 cup milk 1 tsp paprika 1/4 tsp crushed red pepper Salt and pepper Fresh fruit, as side dish
D ire cti ons 1. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray. 2. In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish. 3. In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well. 4. Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight*. 5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 F for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top. 6. Serve the Ham and Broccoli Breakfast Casserole warm with side of fresh fruit.
N OT ES *This is a ‘make ahead’ dish where you refrigerate the casserole overnight to allow the bread to soak up the egg-milk mixture. Freezer Friendly: The cooked casserole can be cut up into individual, meal size portions and frozen in small plastic baggies.
➑ Strawberry Spinach Quinoa Salad 2 lunch servings, 4 side dish servings active Time 10 minutes Cook Time 20 minutes*
I ng r e d i e n ts
2 cups white quinoa 6 large strawberries, hulled and chopped 2 handfuls fresh baby spinach, chopped About 1/3 cup chopped or slivered almonds Dressing drizzles – balsamic, poppyseed, or other sweet vinaigrette
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook the quinoa according to package directions. Cool for at least 2 hours in the fridge*. 2. When ready to serve, mix together the chilled quinoa, strawberries, chopped spinach and almonds. Drizzle the dressing over the top. 3. Serve the Strawberry Spinach Quinoa Salad chilled for lunch, or as side dish.
page 4
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➒ Zucchini Pineapple Bread 6 bread servings active Time 5 minutes Cook Time 1 hour
I ng r e d i e n ts
3 cups white flour 3 eggs 1 1/4 cups sugar 1 tsp each baking powder, baking soda, salt 1 cup chopped nuts (optional) 2 tsp vanilla 2 cups shredded zucchini 1/2 - 15 oz. can crushed pineapple
D ire cti ons 1. Preheat oven 325 F. Spray 2 9x5-inch loaf pans with non-stick cooking spray. 2. Mix ingredients well in bowl and scrape every last bit of dough into the pans! 3. Bake in the preheated oven for 50 to 60 minutes, or until knife comes out clean in the center. Let cool slightly before serving. 4. Serve Zucchini Pineapple Bread. 5. Slice leftover bread and freeze in plastic freezer baggie.
➓ Buttery Succotash with Dill 4 side dish servings active Time 5 minutes Cook Time 10 minutes
I ng r e d i e n ts
12 oz. bag frozen baby lima beans 1 cup frozen corn 1 to 2 Tbsp butter or margarine 1/2 tsp dill Salt and pepper to taste
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook baby lima beans and corn according to package instructions. 2. Once cooked, stir in the butter or margarine, dill and salt and pepper to taste. 3. Serve Buttery Succotash with Dill.
page 5
Shopping List Shopping List Produce
item
quantity
meals used
medium apples
3
➊
carrots
1 lb. bag
➊➎
small red potatoes
8
➊
asparagus
1 lb.
small white onion 2
➍➎
celery
2 stalks
➎
garlic
5 cloves
➎➏
romaine lettuce
1 head
➏
roma tomatoes
2
➏
green onions
3
➏
green or red bell pepper
1
➏
cucumber
1
broccoli florets
DAIRY-FROZEN item
quantity
meals used
frozen pearled onion
1 cup
➊
frozen okra
12 oz. bag
➋
frozen pepper blend
12 oz. bag
➋
ricotta cheese
2 Tbsp
➌
shredded mozzarella cheese
2 1/2 cups ➌ ➍
frozen spinach
10 oz. box
➍
eggs
17
➍➐➒
crumbled feta cheese
4 oz.
➏
➏
shredded extra sharp cheese
8 oz.
➐
2 cups
➐
milk
1 cup
➐
strawberries
6 large
➑
baby spinach
8 oz.
12 oz. bag
➓
➑
frozen baby lima beans
large zucchini
1
➒
frozen corn
1 cup
➓
fresh veggies (side dish)
3
butter
2 Tbsp
➓
➌➍➎
fresh fruit (side dish)
1
➐
quantity
meals used
➌
MEATS
item
Bread-Bakery-STARCHES item
quantity
beef roast
2 lbs.
➊
chicken thighs, boneless skinless
1 1/2 lbs.
➋
ground beef
1 1/2 lbs.
➍
ham bone
1
➎
ham, cubed
4 cups
➎➐
chicken breasts, boneless skinless
1 lb.
➏
meals used
brown or white rice
1 1/2 cups ➋
lasagna noodles (or other small shell pasta)
2 cups
jumbo shells
2 boxes
➍
whole wheat English muffins
4
➐
white quinoa
2 cups
➑
➌
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
➊ Slow Cooker Beef Roast ➏ Greek Salad w Chicken ➋ ➌ ➍ ➎
Smothered Chicken Rice
➐ Veg. Lasagna Soup ➑ Italian Stuffed Shells ➒ Slow Cooker Bean Soup ➓
Ham&Broccoli Casserole Strawberry Quinoa Salad Zucch. Pineapple Bread Buttery Succotash page 6
20-minute meal
Shopping List freezerfriendly
slowcooker one-dish meal dinner
PANTRY STAPLES
BAKING-SPICES
Add to your list if you don’t have them on hand.
item
item
chop ahead
quantity
meals used
quantity
meals used
onion powder
1 tsp
➊
olive oil
2/3 cup
➏
garlic powder
5 tsp
➊➌➎
red wine vinegar
1/3 cup
➏
Cajun seasoning
1 tsp
➋
diced tomatoes with green chilies
10 oz. can
➋
dried basil
1 tsp
➌
tomato paste
6 oz. can
➌
Italian seasoning
1 tsp
➌➍
diced tomatoes
2 -15 oz. cans
➌➎
chili powder
1 Tbsp
➎
oregano
1 tsp
➏
vegetable broth
2 cups
➌
paprika
1 tsp
➐
spaghetti sauce
2 - 26 oz. jars
➍
crushed red pepper
1/4 tsp
➐
white flour
3 cups
➒
vanilla
2 tsp
➒
baking soda
1 tsp
➒
baking powder
1 tsp
➒
OTHER INGREDIENTS item
quantity
meals used
sugar
1 1/4 cups ➒
dried dill
1 tsp
Tabasco sauce
1 tsp
➋
Hurst HamBeens Slow Cooker Bacon & Beas
1 pkg
➎
honey
1/4 cup
➎
slivered almonds
1/3 cup
➑
ADDITIONAL ITEMS
make ahead
➓
balsamic dressing, poppy seed or any sweet 2 Tbsp vinalgrette
➑
crushed pineapple
15 oz. can
➒
nuts, optional
1 cup
➒
item
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
quantity
➊ Slow Cooker Beef Roast ➏ Greek Salad w Chicken ➋ ➌ ➍ ➎
Smothered Chicken Rice
➐ Veg. Lasagna Soup ➑ Italian Stuffed Shells ➒ Slow Cooker Bean Soup ➓
Ham&Broccoli Casserole Strawberry Quinoa Salad Zucch. Pineapple Bread Buttery Succotash page 7
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➊ Slow Cooker Beef Roast with Apples & Veggies 4-6 Servings
active Time 5 minutes Cook Time 8 to 10 hours
I ng r e d i e n ts
2 lb. beef chuck roast 3 medium sized apples, peeled, cored and diced 4 carrot sticks, peeled and chopped 8 small red potatoes 1 cup frozen pearled onions 1 tsp garlic powder 1 tsp onion powder Salt and pepper
D ire cti ons 1. Place the beef roast in the base of a 5 quart or larger slow cooker. Add about 1/2 cup of water, which will help dilute the broth and steam the vegetables. 2. Place the diced apples, carrots, red potatoes and pearled onions around the roast and then sprinkle the garlic and onion powder and then the salt and pepper over the roast and vegetables. 3. Set the slow cooker on low and cook for 8 or 10 hours. 4. Once cooked, remove from slow cooker. Let cool slightly before slicing and serving. 5. Serve Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions.
N OT E S Save the broth in the slow cooker by straining it, letting it cool, skimming off any fat and then put into a freezer safe plastic container or baggie. Freeze to use in soups that call for beef broth. Use leftovers on roast beef sandwich, shredded beef sandwich, or shredded into soup that calls for beef stew meat.
➋ Smothered Okra with Chicken & Rice 4 servings
active Time 10 minutes Cook Time up to 50 minutes*
I ng r e d i e n ts
1 1/2 cups white or brown rice 1 1/2 lb. boneless skinless chicken thighs Couple dashes Cajun seasoning 12 oz. bag frozen okra 12 oz. bag frozen pepper blend 10 oz. can diced tomatoes with green chilies Couple drops Tabasco Salt and pepper to taste
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook the white rice or brown rice according to package instructions. Preheat oven to 350 F. 2. In an ovenproof Dutch oven or saucepan, saute the chicken pieces in olive oil with some Cajun seasoning and salt and pepper. 3. Add the frozen okra and pepper blends, then add the Rotel. Mix up and add in some drops of Tabasco. 4. Once the veggies have thawed, cover and move the dutch oven to the oven. 5. Bake in the preheated oven for 20 to 25 minutes, or until the chicken has cooked through. Cooking time may vary depending on the thickness of the chicken pieces. 6. Serve Smothered Okra and Chicken over the rice.
N OT ES *Brown rice can take 50 minutes to cook.
page 1
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➌ Vegetarian Lasagna Soup 4 Servings
active Time 10 minutes Cook Time 20 minutes
I ng r e d i e n ts
2 cups vegetable broth 15 oz. can diced tomatoes 6 oz. can tomato paste 1 lb. asparagus, chopped 1 tsp garlic powder 1 tsp dried basil 1 tsp Italian seasoning 2 cups broken lasagna noodles (or other small shell pasta) 2 dollops of ricotta cheese Shredded mozzarella cheese, to garnish Fresh veggies, as side dish
D ire cti ons 1. In large saucepan, add broth, canned tomatoes, tomato paste plus 2 cans worth of water and whisk together. 2. Add finely chopped asparagus and seasonings, to taste, and bring to bubbling. 3. Add 2 cups of pasta noodles and 2 dollops of ricotta cheese to the soup. 4. Let cook about 10 minutes, until pasta is cooked through. 5. Garnish with favorite shredded cheese. 6. Serve immediately. 7. Prepare fresh veggies. 8. Serve Vegetarian Lasagna Soup with veggies.
N OT E S Don’t add the pasta until you are 10 minutes away from serving it. If you let the pasta sit in a simmering soup, it will turn to mush. If you forget, remove it from the heat to slow down the mushing process. :)
➍ Italian Stuffed Shells 8 to 10 Servings active Time 25 minutes Cook Time 30 minutes
I ng r e d i e n ts
2 boxes of jumbo pasta shells 2 - 26 oz. jars spaghetti sauce 10 oz. box frozen spinach 1 1/2 lbs. ground beef 1 small white onion, chopped 2 tsp garlic powder 1 tsp each salt and pepper 2 eggs 2 cups shredded mozzarella cheese Fresh veggies, as side dish
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Preheat oven to 350 F. In large pot, cook pasta shells according to package instructions. Drain and set aside. Spread 1/2 – 1 cup spaghetti sauce into base 2 9x13-inch baking dishes. 2. Cook frozen spinach as directed on package. Drain excess liquid after cooking. 3. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet. Add the rest of the spaghetti sauce, garlic powder, salt and pepper. Stir in the spinach. Stir in the eggs. 4. Spoon meat mixture into pasta shells and place into baking dishes and sprinkle with cheese. Bake in the preheated oven for 20 to 30 minutes. 5. Serve Italian Stuffed Shells with veggie side.
N OT ES
This easily made 2 dinners plus lunch leftovers. Freeze extra tray of stuffed shells before baking. Cover the dish with foil and label. Thaw completely in the refrigerator before baking as directed.
page 2
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➎ Slow Cooker Honey Ham Bean Soup 4 servings
active Time 15 minutes Cook Time 8 hours
I ng r e d i e n ts
1 lb. package Hurst HamBeens Slow Cooker Bacon and Beans 1 ham bone 2 cups cubed or diced ham 15 oz. can diced tomatoes with juices 1/4 cup honey 4 large carrot sticks, peeled and chopped 1 small onion, chopped 2 celery stalks, chopped 4 cloves garlic, smashed 1 Tbsp chili powder 1 tsp garlic powder Salt and pepper, to taste
D ire cti ons 1. Place all the ingredients (except fresh veggies) in the slow cooker and add 7 1/2 cups of water. Set the slow cooker on low and cook for 8 hours. 2. Prepare fresh veggies. 3. Serve Slow Cooker Honey Ham and Bean Soup as one-dish dinner.
N OT E S
HamBeens Slow Cooker Bacon and Beans is a combination of pinto beans and Great Northern Beans with bacon seasoning. If you can’t find them in your store, use 1/2 lb. of pinto beans and 1/2 lb. Great Northern beans. You don’t need any bacon seasoning because the ham and ham bone will give off enough flavor. You could use 2 15 oz. cans of pinto beans and 1 15 oz. can Great Northern beans as alternative to the dried beans.
➏ Greek Salad with Grilled Chicken 4 Servings
active Time 15 minutes Cook Time 20 minutes*
I ng r e d i e n ts
2/3 cup olive oil 1/3 cup red wine vinegar 1 tsp each of salt & oregano 1/4 tsp fresh ground pepper 1 clove, crushed garlic 1 head romaine lettuce, chopped 2 roma tomatoes, diced 3 green onions, diced 1 green or red bell pepper, diced 1 cucumber, sliced 4 oz. crumbled feta cheese 2 chicken breasts, grilled* © 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. *Grill the 2 chicken breasts, or saute in a skillet with some olive oil and salt and pepper. Slice or chop, once cooked. 2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and garlic for the tangy Greek salad dressing. 3. Assemble all the salad with all the chopped veggies. Pour the dressing over the top and add the grilled chicken pieces. 4. Serve Greek salad.
page 3
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➐ Ham Broccoli Breakfast Casserole 6-8 servings
active Time 10 minutes Cook Time 65 minutes*
I ng r e d i e n ts
4 whole wheat English muffins, cut into bite size pieces 2 cups broccoli florets 2 cups ham, diced 8 oz. shredded extra sharp cheddar cheese 12 eggs 1 cup milk 1 tsp paprika 1/4 tsp crushed red pepper Salt and pepper Fresh fruit, as side dish
D ire cti ons 1. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray. 2. In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish. 3. In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper. Add in a few dashes of salt and pepper as well. 4. Pour the egg mixture over top of the ingredients in the baking dish. Cover with foil and refrigerate overnight*. 5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 F for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top. 6. Serve the Ham and Broccoli Breakfast Casserole warm with side of fresh fruit.
N OT ES *This is a ‘make ahead’ dish where you refrigerate the casserole overnight to allow the bread to soak up the egg-milk mixture. Freezer Friendly: The cooked casserole can be cut up into individual, meal size portions and frozen in small plastic baggies.
➑ Strawberry Spinach Quinoa Salad 2 lunch servings, 4 side dish servings active Time 10 minutes Cook Time 20 minutes*
I ng r e d i e n ts
2 cups white quinoa 6 large strawberries, hulled and chopped 2 handfuls fresh baby spinach, chopped About 1/3 cup chopped or slivered almonds Dressing drizzles – balsamic, poppyseed, or other sweet vinaigrette
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook the quinoa according to package directions. Cool for at least 2 hours in the fridge*. 2. When ready to serve, mix together the chilled quinoa, strawberries, chopped spinach and almonds. Drizzle the dressing over the top. 3. Serve the Strawberry Spinach Quinoa Salad chilled for lunch, or as side dish.
page 4
20-minute meal
freezerfriendly
slowcooker one-dish meal dinner
chop ahead
make ahead
➒ Zucchini Pineapple Bread 6 bread servings active Time 5 minutes Cook Time 1 hour
I ng r e d i e n ts
3 cups white flour 3 eggs 1 1/4 cups sugar 1 tsp each baking powder, baking soda, salt 1 cup chopped nuts (optional) 2 tsp vanilla 2 cups shredded zucchini 1/2 - 15 oz. can crushed pineapple
D ire cti ons 1. Preheat oven 325 F. Spray 2 9x5-inch loaf pans with non-stick cooking spray. 2. Mix ingredients well in bowl and scrape every last bit of dough into the pans! 3. Bake in the preheated oven for 50 to 60 minutes, or until knife comes out clean in the center. Let cool slightly before serving. 4. Serve Zucchini Pineapple Bread. 5. Slice leftover bread and freeze in plastic freezer baggie.
➓ Buttery Succotash with Dill 4 side dish servings active Time 5 minutes Cook Time 10 minutes
I ng r e d i e n ts
12 oz. bag frozen baby lima beans 1 cup frozen corn 1 to 2 Tbsp butter or margarine 1/2 tsp dill Salt and pepper to taste
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
D ire cti ons 1. Cook baby lima beans and corn according to package instructions. 2. Once cooked, stir in the butter or margarine, dill and salt and pepper to taste. 3. Serve Buttery Succotash with Dill.
page 5
Shopping List Shopping List Produce
item
quantity
meals used
medium apples
3
➊
carrots
1 lb. bag
➊➎
small red potatoes
8
➊
asparagus
1 lb.
small white onion 2
➍➎
celery
2 stalks
➎
garlic
5 cloves
➎➏
romaine lettuce
1 head
➏
roma tomatoes
2
➏
green onions
3
➏
green or red bell pepper
1
➏
cucumber
1
broccoli florets
DAIRY-FROZEN item
quantity
meals used
frozen pearled onion
1 cup
➊
frozen okra
12 oz. bag
➋
frozen pepper blend
12 oz. bag
➋
ricotta cheese
2 Tbsp
➌
shredded mozzarella cheese
2 1/2 cups ➌ ➍
frozen spinach
10 oz. box
➍
eggs
17
➍➐➒
crumbled feta cheese
4 oz.
➏
➏
shredded extra sharp cheese
8 oz.
➐
2 cups
➐
milk
1 cup
➐
strawberries
6 large
➑
baby spinach
8 oz.
12 oz. bag
➓
➑
frozen baby lima beans
large zucchini
1
➒
frozen corn
1 cup
➓
fresh veggies (side dish)
3
butter
2 Tbsp
➓
➌➍➎
fresh fruit (side dish)
1
➐
quantity
meals used
➌
MEATS
item
Bread-Bakery-STARCHES item
quantity
beef roast
2 lbs.
➊
chicken thighs, boneless skinless
1 1/2 lbs.
➋
ground beef
1 1/2 lbs.
➍
ham bone
1
➎
ham, cubed
4 cups
➎➐
chicken breasts, boneless skinless
1 lb.
➏
meals used
brown or white rice
1 1/2 cups ➋
lasagna noodles (or other small shell pasta)
2 cups
jumbo shells
2 boxes
➍
whole wheat English muffins
4
➐
white quinoa
2 cups
➑
➌
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
➊ Slow Cooker Beef Roast ➏ Greek Salad w Chicken ➋ ➌ ➍ ➎
Smothered Chicken Rice
➐ Veg. Lasagna Soup ➑ Italian Stuffed Shells ➒ Slow Cooker Bean Soup ➓
Ham&Broccoli Casserole Strawberry Quinoa Salad Zucch. Pineapple Bread Buttery Succotash page 6
20-minute meal
Shopping List freezerfriendly
slowcooker one-dish meal dinner
PANTRY STAPLES
BAKING-SPICES
Add to your list if you don’t have them on hand.
item
item
chop ahead
quantity
meals used
quantity
meals used
onion powder
1 tsp
➊
olive oil
2/3 cup
➏
garlic powder
5 tsp
➊➌➎
red wine vinegar
1/3 cup
➏
Cajun seasoning
1 tsp
➋
diced tomatoes with green chilies
10 oz. can
➋
dried basil
1 tsp
➌
tomato paste
6 oz. can
➌
Italian seasoning
1 tsp
➌➍
diced tomatoes
2 -15 oz. cans
➌➎
chili powder
1 Tbsp
➎
oregano
1 tsp
➏
vegetable broth
2 cups
➌
paprika
1 tsp
➐
spaghetti sauce
2 - 26 oz. jars
➍
crushed red pepper
1/4 tsp
➐
white flour
3 cups
➒
vanilla
2 tsp
➒
baking soda
1 tsp
➒
baking powder
1 tsp
➒
OTHER INGREDIENTS item
quantity
meals used
sugar
1 1/4 cups ➒
dried dill
1 tsp
Tabasco sauce
1 tsp
➋
Hurst HamBeens Slow Cooker Bacon & Beas
1 pkg
➎
honey
1/4 cup
➎
slivered almonds
1/3 cup
➑
ADDITIONAL ITEMS
make ahead
➓
balsamic dressing, poppy seed or any sweet 2 Tbsp vinalgrette
➑
crushed pineapple
15 oz. can
➒
nuts, optional
1 cup
➒
item
© 2014 - 5DollarMealPlan.com - Week 40 Classic Plan
quantity
➊ Slow Cooker Beef Roast ➏ Greek Salad w Chicken ➋ ➌ ➍ ➎
Smothered Chicken Rice
➐ Veg. Lasagna Soup ➑ Italian Stuffed Shells ➒ Slow Cooker Bean Soup ➓
Ham&Broccoli Casserole Strawberry Quinoa Salad Zucch. Pineapple Bread Buttery Succotash page 7
