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We will email you a weekly dinner menu, recipes and shopping list for the entire week.  

We include easy-to-follow recipes and our unique color-coded printable shopping list. We even review our meals weekly for you so you know what to expect.  

~ Well Balanced Weekly Menu ~- 

  DAY 1:    
BAKE PORK CHOPS WITH CREAMY MUSHROOM RISOTTO
Sautéed Green Beans

  
DAY 2:     
HONEY MUSTARD CHICKEN 
Red Skin Mashed Potatoes with garlic
Petite Green Peas


DAY 3:      
COUNTRY INN SWISS STEAK
Buttered Egg Noodles
Fresh Steamed Asparagus 


DAY 4:   
SUPER  SKILLET LASAGNA
Caesar Salad


DAY 5: 
SCRUMPTIOUS LEMON CHICKEN
Rice Pilaf
Creamed Spinach


DESSERT: 
SIMPLY DELICIOUS PINEAPPLE CAKE

SAMPLE DINNER RECIPES

  BAKED PORK CHOPS WITH CREAMY MUSHROOM RISOTTO 

4-6 boneless pork chops 
1 (8 oz.) package fresh, sliced mushrooms
1- 1/2 Tbsp. olive oil 
1 medium onion, chopped
2 cloves garlic, chopped
1 cup enriched white rice
1 (14 oz.) can beef broth
1 teaspoon beef bouillon granules
1/2 Tbsp. dried parsley
2/3 cup milk
1/2 cup shredded parmesan cheese
salt and pepper to taste 


Preheat oven to 350 degrees.  Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add pork chops and cook about 3-4 minutes per side. Remove from skillet and drain on paper towels. 

Add mushrooms, onions and garlic to the skillet. Sauté for a about 4-5 minutes until mushrooms are soft. Add beef broth, milk, bouillon granules, dried parsley, and parmesan cheese.  Stir and bring to a light boil.  Remove from heat

Spread 1/2 tablespoon olive oil over bottom of a 9 x 13" casserole dish using your fingers.  Spread 1 cup of rice over bottom of casserole dish.  Carefully pour beef broth & mushrooms mixture over rice.  Stir slightly and place pork chops on the top of mixture.

Cover and bake for  50 minutes. 

SAUTÉED GREEN BEANS

1 (16 oz.) bag whole green beans (thawed)
1 Tbsp. butter
1 Tbsp olive oil
3  Tbsp.  almond slivers
salt & pepper

In a large skillet, sauté green beans in butter and olive oil for 4-5 minutes.  Salt and Pepper to taste. Add almonds and continue to sauté for an additional 2 minutes.  Can also sprinkle with fresh lemon.

* small bags of almonds can be bough in the baking section of the grocery store.

Suggested Side Dish:  Sautéed Green Beans

 ---------------------------------------------------------------

  HONEY MUSTARD CHICKEN 

1-3/4  lbs.  boneless, skinless chicken thighs
3 tablespoons honey
3 tablespoons stone ground mustard (with seeds)
1 teaspoon apple cider vinegar
1/2 cup sour cream
1 cup Panko Crispy Bread crumbs (Italian Style)


Preheat oven to 375 degrees. In a medium sized bowl, stir together  honey, mustard, vinegar and sour cream.  In a second large shallow bowl, add Panko bread crumbs.

Swirl your chicken breasts on both sides in the honey mustard mixture.  Leave sit in the mixture for a couple of seconds.  Dip in the breading mixture coating both sides well.

Spray a cookie sheet with non-stick spray and lay chicken pieces evenly on the sheet.  Bake for  30 - 35 minutes. Garnish with parsley.

RED SKINNED MASHED POTATOES WITH GARLIC

8-9  medium red potatoes (cut in half with skins on)
3-4 cloves garlic, peeled
2 Tbsp. butter
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper


Place potatoes and garlic in a large saucepan. Cover potatoes with water and bring to a boil. Simmer for 20-25 minutes or until the potatoes are tender. Drain potatoes well.  Add milk, butter, salt and pepper.  Mash with a potato masher or with an electric mixer.  

Suggested Side Dish:  Red Skinned Mashed Potatoes, Petite Green Peas

-----------------------------------------------------------------

  COUNTRY INN SWISS STEAK

1-1/2 lbs. thick-cut round steak 
1/2 c. flour
1 Tbsp. dry mustard
2 Tbsp. canola oil
1 (14-1/2 oz.)  can diced tomatoes
1 medium sliced onion
1/2 c. diced celery
3 carrots, diced
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.

Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces. Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides. Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper.  Pour over beef.  Cover and bake until meat is tender when pierced, about 1-1/2 hours. 

LIGHTLY BUTTERED EGG NOODLES

8 ounces medium egg noodles 
2 tsp. chicken flavored soup base 
3 tablespoons butter
1 Tbsp. dried parsley 
1/4 tsp. salt
1/4 tsp. pepper 

Bring a medium pot of water to a boil and stir in chicken bouillon. Add the noodles and cook according to package directions. Drain noodles reserving 1/4 cup of liquid. Leave noodles in colander.

Pour the 1/4 cup of the noodle cooking water back into the pan. Over low heat, stirring constantly, add the butter and bring to a light simmer. Stir in parsley,  salt and pepper. Place noodles back in the pan and mix through.

Suggested Side Dish:  Lightly Buttered Egg Noodles, Fresh Steamed Asparagus

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Brown the ground beef, onions, and garlic over medium high heat.  This should take about 4-5 minutes.  Season meat with onion salt, oregano, and pepper.  Drain off any grease. Stir in can of tomato sauce and 1 1/4 cup water and bring to a slight boil.  Add the egg noodles and stir until all egg noodles are covered with sauce.  Cover and simmer for about 6-7 minutes.  

Blend the Ricotta cheese with the parmesan cheese and drop 4 spoonfuls on top of the noodles.  Sprinkle mozzarella cheese over all and cover for about 3-4 minutes until the cheese melts and is heated through.

Suggested Side Dish:  Caesar Salad

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SCRUMPTIOUS LEMON CHICKEN 

1-3/4 lb. boneless chicken breast
1 Tbsp. butter
1 Tbsp. olive oil
3-1/2 Tbsp. flour
1/4 teaspoon salt
1/8 teaspoon pepper

1/2 cup chicken broth or stock
2 lemons
2 tsp. minced garlic (jarred)
1 Tbsp.  dried parsley 

Rinse chicken in cold water and pat dry with a paper towel. Using a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces.

Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated.

Add the oil and butter to a large skillet and turn the heat to medium-high.  Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.

Place the chicken into the  skillet and cook for about 2-3 minutes on one side. Turn chicken over and cook for another 2-3 minutes.

While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup.  Squeeze into the broth the juice of 2 lemons.  Add garlic and parsley, stirring to blend. 

Turn the heat to medium and add lemon broth mixture to the pan with chicken.  Simmer uncovered for about 15 minutes, turning the chicken occasionally.  All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.  

EASY RICE PILAF

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
2-1/2 cups chicken broth or stock
1 Tbsp. dried parsley
1 Tbsp. Parmesan Cheese


In a medium saucepan with lid, sauté onions in butter and olive oil until onions are soft.  Add rice and noodles, sauté for an additional 2 minutes. Stir in broth; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.  Remove from heat and stir through the Parmesan cheese and parsley. 

CREAMED SPINACH

2 (10 oz) boxes chopped spinach
3 tsp. garlic, minced (in water)
1 Tbsp. butter
1 cup of heavy cream
1/8 tsp. nutmeg
2/3 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. shredded Parmesan cheese
3/4 cup shredded Mozzarella cheese

Defrost spinach and squeeze out as much water as possible.  In a medium sauce pan, sauté garlic  in butter over low heat for 1 minute. Add cream, milk, nutmeg, salt, and pepper. Bring to a light simmer and add Parmesan cheese; stir through to combine.  Simmer for 2 minutes.  Add spinach and stir through until well combined with the sauce.  Stir in Mozzarella cheese and stir again until creamy and heated through.

Suggested Side Dish:  Easy Rice Pilaf, Creamed Spinach

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DESSERT

SIMPLY DELICIOUS PINEAPPLE CAKE

1 box yellow cake mix
1/2 stick butter
1/2 cup brown sugar
1 (20 oz.) can crushed pineapple in 100% pineapple juice  (do not drain) 
2 eggs
1/2 cup sour cream

Preheat oven to 350°F. In a 13 x 9 inch  pan, melt butter in oven. Remove from oven and sprinkle brown sugar evenly over melted butter. In a large bowl, beat together the two eggs. Add cake mix, can of pineapple (undrained)  and sour cream.

Mix according to package directions. Pour cake batter on top of butter/sugar mixture. Bake according to package directions.

SHOPPING LIST

MEAT/FISH/SEAFOOD:
4-6 boneless pork chops 
  1- 3/4 lbs. boneless, skinless chicken thighs  
  1-1/2 lbs. thick-cut round steak 
1-1/2 lb. ground beef  
1-3/4 lbs. boneless chicken breasts 

DAIRY:
1 container shredded Parmesan Cheese
  1 (8 oz.) container sour cream (buy more for baked potatoes if desired)
1 small container ricotta cheese
1 (8 oz.) package shredded mozzarella cheese
1 (8 oz.) container heavy cream

RICE/NOODLES: 
1 bag/box enriched white rice
1 box vermicelli
1 (16 oz) bag medium egg noodles

FROZEN VEGETABLES: 
1 (16 oz.) bag whole green beans
1 bag/box peas 
2 (10 oz.) boxes frozen chopped spinach 

FRESH VEGETABLES:
1 (8 oz.) package fresh, sliced mushrooms
1 small bag carrots 
1 small package celery
1 bunch asparagus
8-9  medium red potatoes
1 bunch Romaine lettuce
  2 lemons

CANNED GOODS:
 1 (14-1/2 oz.)  can diced tomatoes
1 (20 oz.) can crushed pineapple in 100% pineapple juice  

SOUPS/SAUCES: 
1 (14 oz.) can beef broth
jar of chicken flavored soup base
1 ( 29 oz.) can tomato sauce
2  (14 oz.) cans chicken broth or carton chicken stock (need 24 oz.) 

MISCELLANEOUS:   
1 small bag sliced almonds
1 container Panko Crispy Bread crumbs (Italian-Style)
1 jar stoned ground mustard
1  jar honey
apple cider vinegar  
  bag of brown sugar
1 bottle Caesar salad dressing
1 box croutons
1 box yellow cake mix
 

THINGS YOU NEED, BUT MAY ALREADY HAVE