Week Three:

Day One:

Crockpot Sweet & Sour Chicken

Ingredients:
3 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup flour
2 tbsp olive oil

1/2 can frozen pineapple juice concentrate, thawed
3 tbsp brown sugar
3 tbsp ketchup
1 tbsp balsamic vinegar
1 tsp salt
1 cup water

Directions:

Heat olive oil in skillet over medium heat. Toss chicken pieces in flour then move to skillet. Brown chicken pieces and remove to crockpot.

Meanwhile, in a medium bowl, mix juice concentrate, water, sugar, ketchup, vinegar and salt. Pour over chicken in crockpot and toss to coat.

Cook 3-4 hours on high or 6 hours on low, stirring occasionally.


Day Two:

Spaghetti with Ranch Meatballs

Ingredients:
Spaghetti
1 jar spaghetti sauce

Ranch Meatballs
1/2 cup italian bread crumbs
1/4 cup milk
1 tbsp ranch dressing mix powder
1 egg, beaten
1 small onion, diced
1 pound ground beef

Directions:
Make ranch meatballs first: Preheat oven to 375 degrees. In a large bowl combine bread crumbs & milk. Let soak 5 minutes. Add ranch dressing powder and onion; stir to combine. Add ground beef & egg. Mix well. Form into 20 small/medium meatballs (they will shrink in the oven). Place meatballs on a cookie sheet that has been sprayed with nonstick cooking spray. Cook for about 25 minutes until browned & cooked through.

Boil spaghetti according to package directions. Heat spaghetti sauce and add in as many meatballs as you would like to top your spaghetti. You can freeze the rest in a ziploc bag. They can be reheated any time for a number of uses or just eaten alone! Yummy!


Day Three:

Carribean Grilled Shrimp Salad

Ingredients:

Dressing
1 tbsp vegetable oil
2 tbsp fresh ginger, minced
2 limes, juiced
2 cloves garlic, minced
1 tbsp soy sauce
1/2 tsp white sugar
1/2 tsp red pepper flakes

1/2 cup fresh cilantro, chopped
1 small can corn
1 avocado, cut into pieces

2 pounds large shrimp, peeled
1 tsp old bay seasoning (or more but the shrimp get spicy)

Directions:
Sprinkle shrimp with old bay seasoning (to taste). Grill shrimp until pink & cooked through. Set aside.

Combine the seven dressing ingredients in a large bowl. Add shrimp and toss to combine. Add cilantro, corn and avocado and toss again. Enjoy!


Day Four:

Slow Cooker Pulled Pork Sandwiches w/Rootbeer Sauce
(and no, the end result does NOT taste like root beer!)

Ingredients:
1 tbsp vegetable oil
1 boneless pork loin roast (around 2 pounds)
2 1/2 tsp salt, divided
1/2 tsp pepper
1 medium onion, chopped
2 cans root beer (do NOT use diet)
1 bottle (12 oz) chili sauce (Found with the ketchup in the grocery store)
Sandwich Buns

Directions:
In a skillet heat oil over high heat. Brown roast on all sides (about 6-10 minutes).

Place roast in slow cooker. Add 2 tsp salt, pepper, onion and one can of root beer. Cook on low 7-8 hours or on high for 4-5 hours.

About 30 minutes before serving, in a saucepan, heat remaining can of root beer, chili sauce and 1/2 tsp of salt to boiling over med-high heat. Reduce heat to medium. Cook 8-10 minutes, stirring occasionally until glossy & reduced.

Remove pork from slow cooker, discarding liquid. "Smash" pork roast until shredded. Place pork on buns and spoon chili sauce mixture over top OR mix shredded pork with sauce and serve that way. Either way is good!


Day Five:

Bruschetta Chicken Bake

Ingredients:
2 medium roma tomatoes, diced
2 tsp minced garlic
1 tsp basil flakes
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper (to taste)

1 pkg stove top stuffing (6 oz)
1/2 cup water
3-4 boneless, skinless chicken breasts, cut into bite sized pieces
1 cup shredded mozzarella cheese

Directions:
Make bruschetta ahead of time by combining first six ingredients in a small bowl and allowing to rest in the refrigerator for one hour to overnight (the longer the better!)

Preheat oven to 400 degrees. Place bruschetta in medium bowl and add stuffing and 1/2 cup of water. Stir until stuffing mix is moistened. Set aside.

Place chicken into 9x13 pyrex dish. Sprinkle with cheese, top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

The bruschetta tastes good on it's own if you ever need a quick and easy appetizer!


Shopping List for Week Three:

6-7 boneless, skinless chicken breasts
1 pound ground beef
2 pounds large shrimp, peeled
1 boneless pork loin roast (around 2 pounds)

frozen pineapple juice concentrate
2 cans root beer (do NOT use diet)
Spaghetti
spaghetti sauce
canned corn
1 bottle (12 oz) chili sauce (Found with the ketchup in the grocery store)
Sandwich Buns
1 pkg stove top stuffing (6 oz)
shredded mozzarella cheese

2 onions
fresh ginger
2 limes
fresh garlic
Avocado
fresh cilantro
2 medium roma tomatoes

flour
olive oil
vegetable oil
brown sugar
ketchup
balsamic vinegar
salt & pepper
water
italian bread crumbs
milk
ranch dressing mix powder
egg
soy sauce
white sugar
red pepper flakes
basil flakes
old bay seasoning