Weekly Grocery List

• Bubble Up Enchilada Bake
• Cajun Sausage & Shrimp Vegetable Sheet Pan Meal
• Italian Style Stuffed Zucchini Boats
• French Dips

Bubble Up Enchilada Bake

• Pillsbury Homestyle Biscuits (10 count)
• Ground Beef (1lb)
• Taco Seasoning Packet
• 10 oz can of Red Enchilada Sauce
• 4 oz can of Diced Green Chiles
• 2 cups of Shredded Monterey Jack/Cheddar Cheese
• Cilantro for garnish
• Sour Cream and Guacamole for toppings

Preheat oven to 350 degrees. Open the biscuits and cut each one into 8 small pieces. Add them to a bowl with the enchilada sauce and stir to cover evenly. Next, brown the ground beef. Drain the grease, add one packet of Taco Seasoning and 2 tablespoons of water. Stir together and then mix in the diced green chiles. Pour the biscuit mixture in to a greased 9×13 baking dish. Add the ground beef over the top of the biscuits and spread evenly. Sprinkle shredded cheese generously over the top and garnish with some cilantro. Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.

You can get creative with what you top it with! We like to add guacamole or sour cream. Salsa is a great option as well! You could serve it with a side of rice and beans, chips and salsa, or just eat it by itself!

Cajun Sausage & Shrimp Vegetable Sheet Pan Meal

• Johnsonville Smoked Sausage
• Medium/Large peeled/deveined shrimp
• Red & Yellow Pepper
• Zucchini
• Yellow Squash
• Cajun Seasoning
• Olive Oil/Salt/Pepper

Preheat oven to 375 degrees. Slice up smoked sausage in 1/4 inch slices. Chop up the veggies (zucchini, squash, red and yellow pepper) in similar size pieces. This helps it to all cook evenly. If you need to, peel and devein the shrimp. I typically buy it already ready to go. Put the sausage, shrimp, and veggies in a large mixing bowl. Cover with olive oil, salt, pepper, and cajun seasoning. Stir so that it is coated evenly. Spread the mixture on a large sheet pan/cookie sheet. I like to use a baking mat underneath for easy clean up. Bake in the oven for 30-35 minutes.

You can customize this with several different combos. Sometimes we add in red onion or asparagus to the veggie mix. It is a great meal to use with veggies that are in season!

Italian Stuffed Zucchini Boats

• Ground Italian Sausage
• 1 jar of Spaghetti Sauce
• 4 Zucchini
• 2 cups of Mozzarella
• Olive Oil/Salt/Pepper

Preheat oven to 375 degrees. Slice the zucchini longways so that you have two equal halves. Line them up in a 9×13 baking dish and coat with olive oil, salt and pepper. Bake for 30 minutes. While the zucchini is cooking, brown the Italian sausage in a skillet, ground it up, and drain the grease. Add spaghetti sauce to the skillet and continue to heat it with the ground sausage until the zucchini is done. Once the zucchini is done, remove it from the oven and scoop out the middle of each half. (They should be soft enough to do this, if not they need to be cooked a little longer.) You are creating a “boat”. Set the insides of the zucchini to the side. (Some people add the zucchini insides to the sauce mixture and some people just toss them. Personal preference!) Scoop the sauce mixture in to the boats. It’s fine if they overflow a little bit. Top the entire dish with mozzarella cheese. Put the dish back in the oven for 10-15 more minutes, until cheese is melted.

Serve with a caesar salad and some garlic bread!

French Dips with Au Jus

• French Bread or Hoagie Rolls
• 1 lb Roast Beef (best from deli counter)
• Provolone Cheese
• Chipotle Aioli (optional)
• 1 can Beef Broth
• Onion Powder/French Onion Soup Mix (optional for Au Jus)

Preheat oven to 350 degrees. Open up french bread/hoagie rolls. Spread a little bit of butter on each side and warm up the bread in the oven for a few minutes. Add roast beef slices, provolone cheese, and chipotle aioli to each sandwich. Put the sandwiches back in the oven for about 10-15 minutes until the cheese is melted and the roast beef has browned a little.

Au Jus- In a saucepan heat up a can of beef broth. I like to add about 1/4 can of water and a little onion powder or dried chopped onions to the broth. You could also use a 1/2 packet of the french onion soup mix in the broth. You will dip your sandwich in the au jus.

This meal goes great with some sweet potato fries, mac and cheese, or a salad!