Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a

suggestion, but you can mix and match the recipes as you please! The shopping list attached only includes the ingredients needed to make the 10

recipes in the menu plan, with a few optional side dish options. Any personal items or desired ingredients will need to be added individually. If you

have any questions or comments, please email us at contact@sixsistersmenuplan.com.

Here is this week’s menu:

Apple Cider Rump Roast with

Steamed Carrots

Chicken and Vegetable

Quesadillas with Mexican Ranch

Dip

Hamburger Vegetable Soup with GF Rolls /

Lion House Cheesecake

Skinny Bean and Turkey Stir Fry with Steamed

White Rice

Spinach and Mushroom Pasta with Bacon and Brussel Sprout

Salad

LEFTOVERS

Grilled Pork Loin Medallions with

Steamed Broccoli / White Chocolate

Pretzel Hearts

Apple Cider Rump Roast

Serves: 8 Prep time: 10 min. Cook time: 7 hours

Ingredients: 1 cup apple cider 3 Tablespoons tomato paste 2 Tablespoons GF flour 2 Tablespoons Worcestershire sauce 1 ¼ teaspoons kosher salt 1 ¼ teaspoons pepper 2 medium sweet potatoes, cut into 1 inch cubes 1 medium onion, chopped 2 teaspoons minced garlic 2 sprigs fresh rosemary 3 pound bottom round roast or chuck roast

2 pounds carrots (opt. side)

Directions: In a 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and ¼ teaspoon each salt and pepper. Add the sweet potatoes, onion, garlic, and rosemary and toss to combine. Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low. Transfer the roast to a cutting board and slice.

Optional side dish: steamed carrots (add carrots in with roast to cook)

Chicken and Vegetable Quesadillas

Serves: 6-8 Prep time: 10 min. Cook time: 20 min.

Ingredients: 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon pepper 3 boneless, skinless chicken breasts 1 onion, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 Tablespoons olive oil 12 GF flour tortillas 2 cups shredded Monterey Jack Cheese sour cream, for topping

Directions: In a large bowl, combine paprika, garlic powder, oregano, cumin, salt and pepper. Cut chicken breasts into bite sized pieces and add to bowl of seasoning. Add diced onion and bell peppers to bowl. Toss to combine and coat chicken and ingredients in seasoning. Heat a skillet to medium-high heat and pour in olive oil. Saute chicken and vegetable mixture for 8-10 minutes, or until chicken is cooked through and vegetables are soft. Place equal amounts of the cooked chicken and vegetable mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top. Cook quesadillas on a nonstick skillet on medium heat for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown. Cut into slices and top with sour cream, if desired.

Hamburger Vegetable Soup

Serves: 8 Prep time: 15 min. Cook time: 30 min.

Ingredients: 1 pound lean ground beef 1 onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 2 stalks celery, diced 2 teaspoons minced garlic 1 (10-12 ounce) mixed frozen vegetables 1 (15 ounce) can Great Northern Beans, drained and rinsed 4 medium Russet potatoes, cut into 1" pieces 1 (32 ounce) container beef stock 2 Tablespoons Worcestershire sauce 1 Tablespoon sugar 1 ½ teaspoons seasoned salt 1 teaspoon ground black pepper 1 teaspoon GF dry Italian seasoning ½ teaspoon red pepper flakes 2 bay leaves 8 GF rolls (opt. side)

Directions: In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain, then add back to pot. Add in bell peppers, celery, and garlic and saute for 2-3 minutes or until peppers start to become tender. Add in frozen vegetables, beans, potatoes, beef stock, Worcestershire sauce, and all remaining spices. Bring to a boil, then lower heat and let simmer uncovered for 20 minutes. Remove bay leaves and serve.

Optional side dish: GF Rolls

Skinny Bean and Turkey Stir Fry

Serves: 4 Prep time: 10 min. Cook time: 20 min.

Ingredients: ⅓ cup rice vinegar ⅓ cup GF hoisin sauce ¼ cup GF soy sauce ⅓ cup brown sugar 1 pound ground turkey 1 teaspoon minced garlic 1 teaspoon garlic salt 1 teaspoon black pepper ½ teaspoon onion salt 1 pound fresh cut green beans 1 cup fresh mushrooms 1 Tablespoon olive oil

2 cups white rice (opt. side)

Directions: Heat stove to medium high heat. In a small bowl, mix the rice vinegar, hoisin sauce, soy sauce, and brown sugar until well combined. Grease the pan with nonstick cooking spray and place the ground turkey and minced garlic in the pan. Sprinkle the garlic salt, black pepper and onion salt over the meat. Add half of the liquid mixture to the pan so the juices cook in with the meat. Cook the meat about 15 minutes or until it is fully cooked and there is no pink. Set the meat aside, and place the green beans and mushrooms into the pan and drizzle the olive oil over it. Cook until the mushrooms are a shiny brown and the green beans soften. Add the meat back into the pan and pour the rest of the liquid mixture over the meat, mushrooms and beans. Cook until the juice is a little more soaked in.

Optional side dish: steamed white rice

Spinach and Mushroom Pasta

Serves: 8-10 Prep time: 15 min. Cook time: 30 min.

Ingredients: 1 (8 ounce) package uncooked GF penne pasta 2 Tablespoons vegetable oil 1 cup sliced portobello mushrooms ½ cup butter ¼ cup GF flour 1 teaspoon minced garlic ½ teaspoon dried basil 2 cups milk 2 cups mozzarella cheese 1 (10 ounce) package frozen spinach, thawed and drained ¼ cup GF soy sauce

Directions: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish. Cook pasta according to al dente package directions and drain. Heat oil in saucepan over medium heat. Add mushrooms and saute for 1 minute and set them aside. Melt butter in the saucepan. Whisk in flour, garlic and basil. Gradually mix in milk until thickened. Stir in one cup cheese until melted. Remove saucepan from heat and stir in cooked pasta, mushrooms, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese. Bake for 20 minutes, or until heated through and cheese is melted.

Grilled Pork Loin Medallions

Serves: 4-5 Prep time: 45 min. Cook time: 10 min.

Ingredients: ½ cup packed brown sugar ½ cup Italian salad dressing ¼ cup unsweetened pineapple juice 3 Tablespoons soy sauce 2 (1 pound) pork tenderloins, cut into ¾-inch slices

1 (12 ounce) bag broccoli (opt. side)

Directions: In a large bowl, mix together the brown sugar, salad dressing, pineapple juice, and soy sauce. Pour half of the marinade into a gallon-sized resealable bag and cover the other half of the marinade and place in the fridge until you are ready to grill. Place the tenderloins into the bag with the pork loins and place in the fridge to marinate. You will want to marinate them for at least 30 minutes, but I think that they taste best when they marinate for 4-6 hours. Grill over medium heat for 4-5 minutes per side or until the internal temperature reads 160 degrees F, basting the entire time with the reserved marinade.

Optional side dish: steamed broccoli

Mexican Ranch Dip

Serves: 12 Prep time: 10 min. Cook time: -

Ingredients: 2 (8 ounce) packages cream cheese 1 cup canned corn 2 chopped jalapenos (deseeded) 1 red pepper chopped ¼ cup chopped olives 1 (1 ounce) package ranch dip seasoning mix dash of salt and pepper ½ teaspoon garlic salt GF crackers, for dipping (optional)

Directions: Combine cream cheese, corn, jalapeno, red pepper, chopped olives, ranch dip seasoning mix, salt and pepper and garlic salt until well combined, and the cream cheese is a smooth texture.

Bacon and Brussel Sprout Salad

Serves: 4-6 Prep time: 10 min. Cook time: -

Ingredients: 1 ½ cups chopped brussels sprouts 1 (5 ounce) bag spring mix salad greens 1 avocado 1 cup halved cherry tomatoes 10 strips bacon, cooked and crumbled ½ cup feta cheese ½ cup craisins

Dressing: 1 teaspoon dijon mustard 2 Tablespoons honey 3 Tablespoons apple cider vinegar 3 Tablespoons olive oil ½ teaspoon salt ½ teaspoon pepper

Directions: Wash and cut off stems of brussels sprouts. Chop into slices. Toss spring mix and brussels sprout in a large bowl. Toss in diced avocado, cherry tomatoes, crumbled bacon, feta cheese, and craisins. In a blender or food processor, blend ingredients for dressing until well combined. Pour dressing over salad and toss until combined.

Lion House Cheese

Serves: 8 Prep time: 20 min. Cook Time: 1 hour 25 min.

Ingredients: Crust: 1 ½ cups GF graham cracker crumbs 3 Tablespoons granulated sugar 1 teaspoon cinnamon 6 Tablespoons butter, melted

Filling: 3 (8 ounce) packages cream cheese, softened 1 cup sugar 3 eggs 1 teaspoon vanilla 2 teaspoons lemon juice

Topping: 2 cups sour cream 3 Tablespoons granulated sugar ½ teaspoon vanilla

Directions: Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar, cinnamon and melted butter until crumbly. Press crumb mixture firmly into the bottom of a 10-inch springform pan; set aside. In a large mixing bowl, beat together cream cheese and sugar. Beat in eggs one at a time. Add vanilla and lemon juice and combine thoroughly. Pour mixture into springform pan (or 9 inch circle pan), filling to within half an inch of the top of the pan. Bake for 1 hour and 15 minutes, or until the middle is set, checking after 1 hour. When cheesecake is almost done baking, beat together topping ingredients. Pour over baked cheesecake and bake an additional 10 minutes. Let cook completely. Store cheesecake in the fridge until ready to serve.

White Chocolate Pretzel Hearts

Serves: 48 Prep time: 50 min. Cook time: -

Ingredients: 48 mini GF pretzel twists ½ pound (8 ounce) white chocolate almond bark Jumbo heart sprinkles

Directions: Lay pretzels in a single layer on a piece of parchment paper. Melt almond bark according to directions on package and scoop melted bark into a resealable plastic bag. Cut a small hole in the corner of the bag and pipe the melted bark into each pretzel in the form of a heart. Immediately place a jumbo heart candy into the center of heart, pressing down slightly to set. Continue until all pretzels are filled and then let sit until almond bark is set (about 40-45 minutes). Remove from parchment paper and enjoy.

SHOPPING LIST

Produce DAIRY MEAT CANNED GOODS / SAUCES

ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY

Sweet Potatoes 2 potatoes Shredded Monterey Jack Cheese

2 cups Bottom Round Roast 3 Lb Tomato Paste 3 Tbl

Onion 3 onions Sour Cream Topping + 2 cups Boneless, skinless Chicken Breasts

3 breasts Worcestershire Sauce 4 Tbl

Fresh Rosemary 2 sprigs Butter ½ cup + 6 Tbl Ground Beef 1 Lb Great Northern Beans 1 (15 oz) can

Cherry Tomatoes 1 cup Milk 2 cups Ground Turkey 1 Lb Beef Stock 1 (32 oz) container

Orange Bell Pepper

1 pepper Mozzarella Cheese 2 cups Pork Tenderloins 2 (1 lb) tenderloins GF Hoisin Sauce ⅓ cup

Red Bell Pepper 3 peppers Cream Cheese 5 (8 oz) blocks Bacon 10 strips GF Soy Sauce ½ cup + 3 Tbl

Green Bell Pepper 2 peppers Feta Cheese ½ cup Italian Salad Dressing ½ cup

Celery 2 stalks Eggs 3 eggs Canned Corn 1 cup

Russet Potatoes 4 potatoes Olives ¼ cup, chopped

Green Beans 1 Lb Ranch Seasoning Mix 1 (1 oz) packet

Mushrooms 2 cups

Baby Carrots 2 lbs (opt. side)

Jalapenos 2 jalapenos

Brussels Sprouts 1 ½ cups, chopped

Spring Salad Mix 1 (5 oz) bag

Avocado 1 avocado

BAKING SUPPLIES SPICES DRY GOODS FROZEN MISCELLANEOUS

ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY ITEM QUANTITY

GF Flour 2 Tbl + ½ cup Salt GF Flour Tortillas 12 tortillas Mixed Vegetables

1 (10-12 oz) bag Apple CIder 1 cup

Sugar 7 Tbl + 1 cup Pepper White Rice 2 cups (opt. side) Spinach 1 (10 oz) bag Minced Garlic 6 tsp

Brown Sugar 1 cup Paprika 2 tsp GF Penne Pasta 8 oz Broccoli 1 (12 oz) bag (opt. side)

Olive Oil 3 Tbl

Vanilla 1 ½ tsp Garlic Powder 1 tsp GF Rolls 8 rolls (opt. side) Rice Vinegar ⅓ cup

White Chocolate Almond Bark

8 oz Ground Cumin 1 tsp GF Graham Cracker Crumbs

1 ½ cups Vegetable Oil 5 Tbl

Jumbo Heart Sprinkles

Dried Oregano 1 tsp GF Pretzel Twists 48 pretzels Unsweetened Pineapple Juice

¼ cup

Seasoned Salt 1 ½ tsp GF Crackers For dipping (opt) Craisins ½ cup

GF Italian Seasoning

1 tsp Dijon Mustard 1 tsp

Red Pepper Flakes

½ tsp Honey 2 Tbl

Bay Leaves 2 leaves Apple Cider Vinegar

3 Tbl

Garlic Salt 1 ½ tsp Lemon Juice 2 tsp

Onion Salt ½ tsp

Dried Basil ½ tsp

Cinnamon 1 tsp