Sample Standard Plan
Print
Download PDF
DAY 1

BBQ Pork Sloppy Joes

Loaded Macaroni Salad

DAY 2

Slow Cooker Chicken Enchiladas

Dipped Peanut Butter Sandwich Cookies

DAY 3

One Pan Egg and Turkey Skillet

DAY 4

Rainforest Cafe Copycat Beef Lava Nachos

DAY 5

Cranberry Pecan Chicken

S'mores Pizza

DAY 6
LEFTOVERS
DAY 7

Slow Cooker Roast Beef and Gravy Recipe

Baked Butternut Squash

DAY 1
BBQ Pork Sloppy Joes
MAIN DISH
Serves: 6
Prep Time: 5 Minutes
Cook Time: 12 Minutes
INGREDIENTS:
  • 1 pound Italian Pork Sausage
  • 1/2 onion, diced
  • 1 (18 ounce) bottle barbecue sauce
  • 6 strips bacon, cooked and crumbled
  • 3 Tablespoons butter, melted
  • 6 hamburger buns
  • 12 red onion slices, topping for sandwich
  • 1 cup sliced bread and butter pickles, topping for sandwich
DIRECTIONS:
  1. Cook the sausage and onion together in a pan. You'll want to brown the sausage all the way through until completely cooked. Drain grease well. Then add in about 1 1/2 cups of the bbq sauce. You may add more for your liking. Heat through.
  2. Spread the open hamburger buns on a cookie sheet. Spread butter on the inside of each bun and broil for about 1-2 minutes until barely golden. (watch closely so they don't burn) Remove from oven and spread the meat mixture onto the bottom half of the bun. Top with cooked bacon crumbles, onion slices, and pickles.
Loaded Macaroni Salad
SIDE DISH
Serves: 8
Prep Time: 15 Minutes
Cook Time: 8 Minutes
INGREDIENTS:
  • 10 ounces elbow macaroni
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 3 teaspoons Honey Dijon mustard
  • 2 teaspoons honey
  • 1 1/2 Tablespoons white wine vinegar
  • 1/4 teaspoon garlic powder
  • Salt & pepper, to taste
  • 1 red bell pepper (diced)
  • 2/3 cup grape tomatoes (halved)
  • 3 eggs (hard boiled and diced)
  • 1 cucumber (diced)
  • 1 cup shredded carrots
  • 4 radishes (diced)
  • 3 stalks celery (diced)
  • 1/3 cup red onion (diced)
  • 1 Tablespoon fresh parsley (chopped)
DIRECTIONS:
  1. Cook macaroni according to package directions. Drain well. Rinse with cold water and drain again. Set aside.
  2. In a small bowl combine the yogurt, mayonnaise, Dijon mustard, honey, white wine vinegar, garlic powder, salt and pepper. Set aside.
  3. In a large bowl mix together the cooled macaroni, red pepper, tomatoes, eggs, cucumber, carrots, radishes, celery, red onion, and parsley.
  4. Add in the dressing mixture and toss until well combined. Top with some extra parsley and serve.
DAY 2
Slow Cooker Chicken Enchiladas
MAIN DISH
Serves: 12
Prep Time: 20 Minutes
Cook Time: 6 Hours 25 Minutes
INGREDIENTS:
  • 4-6 boneless, skinless chicken breasts (frozen works fine!)
  • 1 (1 ounce) packet taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 small onion, chopped
  • 1 (4 ounce) can green chilis
  • 1 teaspoon lime juice
  • 1/4 cup water
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cheddar cheese (any cheese would work- use your favorite)
  • 1 (10 ounce) can enchilada sauce (you can use red or green)
  • 2 Tablespoons green onions, chopped
  • olives, sliced
  • 12 tortillas
DIRECTIONS:
  1. Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
  2. Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
  3. Mix together cream of chicken soup and sour cream.
  4. Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
  5. Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
  6. Repeat with the rest of the tortillas.
  7. Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
  8. Bake at 350 degrees for 25-30 minutes.
Dipped Peanut Butter Sandwich Cookies
DESSERT
Serves: 24 cookie sandwiches
Prep Time: 30 Minutes
Cook Time: 10 Minutes
INGREDIENTS:
    Peanut Butter Cookies:
  • 1 cup margarine (Softened at room temp)
  • 1 cup brown sugar
  • 1 cup white granulated sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 1/2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Peanut Butter Filling
  • 3/4 cup peanut butter
  • 1/4 cup powdered sugar
  • 2 teaspoons melted butter or margarine
  • 1 teaspoon milk
  • Chocolate dip
  • 1 cup milk chocolate chips
  • 4 teaspoons vegetable oil
DIRECTIONS:
    Peanut Butter Cookies:
  1. In a mixing bowl combine softened  margarine, eggs, brown sugar, white sugar, and peanut butter.  Then stir in flour, baking soda, baking powder, and salt.  Roll into 1 inch balls and place on ungreased baking sheet.  Make criss cross marks with a fork. Bake at 350 degrees for 8 to 9 minutes. Cool completely.
  2. Peanut Butter Filling:
  3. Spread 1 tablespoon filling on the flat side of a cookie and then top with another cookie to make a sandwich.
  4. Chocolate Dip:
  5. Melt chocolate chips and oil in a microwave safe bowl for about 1 minute.  Stir until melted and smooth. Dip cookies halfway into the chocolate.  Let the excess chocolate drip off.  Place onto a cookie sheet lined with waxed paper. Drizzle with remaining chocolate. Refrigerate to set.
DAY 3
One Pan Egg and Turkey Skillet
MAIN DISH
Serves: 6
Prep Time: 5 Minutes
Cook Time: 20 Minutes
INGREDIENTS:
  • 1 pound lean, ground turkey
  • 1 cup of salsa
  • 6 eggs
  • Salt and Pepper for taste
DIRECTIONS:
  1. Spray skillet with non stick spray and put your ground turkey into it.
  2. Cook until turkey is browned.
  3. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes.
  4. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to how you like them. I cooked mine for the whole 9 minutes because I liked my yolks cooked all the way through.
DAY 4
Rainforest Cafe Copycat Beef Lava Nachos
MAIN DISH
Serves: 6
Prep Time: 10 Minutes
Cook Time: 18 Minutes
INGREDIENTS:
  • 1 1/2 pounds lean ground beef
  • 1 yellow onion, diced
  • 1 (1 ounce) packet taco seasoning
  • 1/3 cup water
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) bag tortilla chips
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded
  • 3 teaspoons green onions, chopped
  • 1/2 cup sour cream
  • 1 cup pico de gallo (or favorite salsa)
  • 1/2 cup guacamole
DIRECTIONS:
  1. In a large skillet over medium high heat, brown ground beef and onion until beef is no longer pink. Add in taco seasoning and water, reduce heat to low, and let simmer for 4-5 minutes.
  2. On a large platter, spread out a single layer of tortilla chips. Top with half of the beef mixture, half of the black beans, half of the green and red bell peppers, half of the cheese, and half of the green onions. Repeat layers.
  3. Place nachos in microwave and heat for 60 seconds or until the cheese starts to melt or place in an oven at 350 degrees until the cheese starts to melt.
  4. Top nachos off with sour cream, pico de gallo, and guacamole.
  5. Serve immediately.
DAY 5
Cranberry Pecan Chicken
MAIN DISH
Serves: 6-8
Prep Time: 5 Minutes
Cook Time: 1 Hour
INGREDIENTS:
  • 6 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 (14 ounce) can whole berry cranberry sauce
  • 1 (8 ounce) bottle Catalina dressing
  • 1 (1 ounce) package dry onion soup mix
  • 1 cup Craisins (dried cranberries)
  • 1 cup chopped pecans
  • 6 cups cooked rice
DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13-inch baking dish with nonstick cooking spray.
  3. Place chicken breasts in prepared dish and sprinkle with salt and pepper, to taste.
  4. In a mixing bowl, whisk together cranberry sauce, dressing and onion soup mix.
  5. Fold in craisins and chopped pecans and pour over chicken.
  6. Cover pan with foil and bake for 1 hour, or until chicken is cooked through.
  7. Serve over cooked rice.
S'mores Pizza
DESSERT
Serves: 12
Prep Time: 15 Minutes
Cook Time: 10 Minutes
INGREDIENTS:
  • 2 cups graham cracker crumbs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups miniature marshmallows
  • 2 cups milk chocolate chips, divided
DIRECTIONS:
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
  3. In another bowl, beat the butter and sugars together until creamy and smooth.
  4. Add in egg and vanilla extract and mix until combined.
  5. Slowly add the dry ingredients and mix until just combined.
  6. Roll out dough onto a 13-inch pizza pan sprayed with nonstick cooking spray.
  7. Bake for 10-15 minutes, or until the middle is set. Remove from oven.
  8. Cover crust in mini marshmallows and 1 cup chocolate chips then return to the oven for 3 minutes or until marshmallows turn golden brown. Remove from oven.
  9. Melt remaining chocolate chips in the microwave and drizzle over the top of the pizza.
  10. Sprinkle on extra graham cracker crumbs, if desired.
DAY 7
Slow Cooker Roast Beef and Gravy Recipe
MAIN DISH
Serves: 8
Prep Time: 10 Minutes
Cook Time: 10 Hours
INGREDIENTS:
  • 1 (4 pound) boneless beef chuck roast
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 1 Tablespoon fresh parsley
DIRECTIONS:
  1. Spray slow cooker with nonstick cooking spray and place roast inside.
  2. In a mixing bowl, combine soup, soup mix and water.
  3. Pour over roast and cover slow cooker with lid.
  4. Cook on low for 8-10 hours.
  5. Remove roast from slow cooker, slice and garnish with fresh parsley.
  6. Whisk together the gravy left in the slow cooker and serve over roast.
Baked Butternut Squash
SIDE DISH
Serves: 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
  • 2 pounds butternut squash (peeled, seeded, and cut into one-inch cubes)
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • Salt and pepper, to taste
DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash with olive oil and garlic in a large bowl.
  3. Season with salt and pepper, to taste.
  4. Arrange coated squash on a baking sheet.
  5. Roast for 25-30 minutes or until squash is tender and lightly browned.
SHOPPING LIST
BAKING SUPPLIES
QTY ITEM
1 Teaspoon Baking Powder
1 Tablespoon Baking Soda
2 Cups Graham Cracker Crumbs
4 Cups Miniature Marshmallows
1/4 Cup Powdered Sugar
2 Teaspoons Vanilla Extract
5 Cups All-purpose Flour
2 Cups Brown Sugar
3 Cups Milk Chocolate Chips
1 2/3 Cups Granulated Sugar
CANS/SAUCES
QTY ITEM
1 (18 Ounce) Bottle Barbecue Sauce
1 (14 Ounce) Can Black Beans, Rinsed And Drained
1 (10 Ounce) Can Enchilada Sauce
1 (8 Ounce) Bottle Catalina Dressing
1 (10.5 Ounce) Can Cream Of Chicken Soup
2 (10.75 Ounce) Cans Cream Of Mushroom Soup
1 (4 Ounce) Can Green Chilis
3 Teaspoons Honey Dijon Mustard
1/2 Cup Mayonnaise
Olives, Sliced
1 Cup Salsa
1 (14 Ounce) Can Whole Berry Cranberry Sauce
MEAT
QTY ITEM
1 (4 Pound) Boneless Beef Chuck Roast
12 Boneless, Skinless Chicken Breasts
1 Pound Italian Pork Sausage
1 1/2 Pounds Lean Ground Beef
1 Pound Lean, Ground Turkey
6 Strips Bacon, Cooked And Crumbled
PRODUCE
QTY ITEM
2 Pounds Butternut Squash
1 Cucumber, Diced
1 Tablespoon Fresh Parsley
2/3 Cup Grape Tomatoes, Halved
1 Green Bell Pepper, Diced
3 Tablespoons Green Onions, Chopped
2 Teaspoons Minced Garlic
4 Radishes, Diced
12 Red Onion Slices, Topping For Sandwich
1/3 Cup Red Onion, Diced
1 Cup Shredded Carrots
3 Stalks Celery, Diced
1 Tablespoon Fresh Parsley, Chopped
2 1/2 Yellow Onion
2 Red Bell Peppers
DAIRY/FROZEN
QTY ITEM
2 Cups Cheddar Cheese
1 Teaspoon Milk
1 1/2 Cups Monterey Jack Cheese, Shredded
1/2 Cup Plain Yogurt
1 1/2 Cups Sour Cream
1 1/2 Cups Shredded Cheddar Cheese
13 Eggs
2 1/4 Cup Butter or Margarine
SPICES
QTY ITEM
1/2 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
2 Teaspoons Salt
0 Salt & Pepper to Taste
MISCELLANEOUS
QTY ITEM
1 Cup Chopped Pecans
1 Cup Craisins
1/2 Cup Guacamole
2 Teaspoons Honey
1 Teaspoon Lime Juice
2 Tablespoons Olive Oil
1 3/4 Cups Peanut Butter
1 Cup Pico De Gallo
1 Cup Sliced Bread And Butter Pickles, Topping For Sandwich
2 (1 Ounce) Packets Taco Seasoning
4 Teaspoons Vegetable Oil
1 1/2 Tablespoons White Wine Vinegar
DRY GOODS
QTY ITEM
6 Cups Cooked Rice
2 (1 Ounce) Packages Dry Onion Soup Mix
10 Ounces Elbow Macaroni
6 Hamburger Buns
1 (10 Ounce) Bag Tortilla Chips
12 Tortillas