------------------------------- Thank you for shopping with DinnerPlanner.com ------------------------------ THINGS YOU MAY HAVE milk (1-3/4 cup) eggs (2) flour butter sugar brown sugar onions olive oil beef bouillon granules chicken bouillon granules bulb of garlic jar of minced garlic Spices: dried oregano dried parsley  garlic powder onion powder paprika chili powder ground cumin

MEAT/FISH/SEAFOOD 1-1/2   lbs. boneless chicken breasts   4-6 center-cut pork loin chops   1 (2 or 2-1/2  lb.) chuck roast  1 lb. salmon DAIRY   container  fresh shredded Parmesan cheese   (1) 8 oz. container sour cream   (1) container feta cheese 1  (8 oz.) container whipped topping 2 (8 oz.) containers raspberry yogurt, blended RICE/NOODLES  1 (12 oz.)  bag medium egg noodles 1 box orzo pasta 1 box rice 1 box fettuccine pasta   FROZEN VEGETABLES 1 lb. bag of frozen green beans, French style FRESH FRUITS/VEGETABLES 1 (8 oz.) package sliced mushrooms 1 bunch broccoli 2 lemons 1  bunch of green leaf lettuce 1   cucumber 1  small container of blueberries 2 medium tomatoes 1 small red pepper 6-8 ears of corn 2 limes  2 or 2-1/2 lbs. red potatoes  1 head cauliflower CANNED GOODS - none this week -   SOUPS/SAUCES  bottle of your favorite barbeque sauce 1 can chicken broth    WINES & SPIRITS   Marsala wine MISCELLANEOUS 1 (16 oz.) jar salsa soy sauce jar of orange marmalade 1 extra large graham cracker crust 1 box raspberry gelatin

 

BUTTERED EGG NOODLES

1 (12 oz.) bag medium egg noodles 
2 tsp. chicken bouillon
2 -3 Tbs. butter
2  Tbsp. dried parsley

Cook egg noodles according to package directions but add the chicken bouillon to the water.  Drain noodles reserving 1/2 cup liquid.  Melt butter in the same pan used to cook the noodles and add reserved broth.  Bring broth mixture to a light boil and add parsley.  Return egg noodles back to the pan and mix through.

Suggested Side Dish:  Buttered Egg Noodles, Steamed Broccoli

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  SAVORY PORK CHOPS

4-6 center-cut pork loin chops
1/2 cup barbecue sauce

SPICES:
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sugar
1 tsp. paprika
1 tsp. chili powder
1 tsp. ground cumin
2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper


Combine all spices and salt and pepper. Rub pork chops with spice mixture and let stand for about 20 minutes.

Grill pork on each side for about 3 minutes. Brush each pork chop with barbecue sauce and continue grilling until done to your liking. Thse can also sprinkle with parmesan cheese if desired.

GARLIC-LEMON ORZO PASTA

1-1/2 cups orzo pasta
2 Tbsp. butter
1 Tbsp. olive oil
1 lemon
8 oz. sour cream
1/2 tsp. salt
1/4 cup parmesan cheese
1 Tbsp. dried parsley

Cook pasta according to package directions.  While pasta is cooking, melt butter with the olive oil in a medium-sized skillet and sauté garlic until soft.  Squeeze the juice of 1 lemon into the skillet.  Remove skillet from the heat and add the sour cream and salt; stir to combine.   Drain orzo pasta well and place back in the same pan.  Stir in sour cream sauce, parmesan cheese, and parsley; heat until warmed.

Suggested Side Dish: Garlic-Lemon Orzo Pasta, French-Style Green Beans

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  SAVORY ROAST


1 (2 or 2-1/2  lb.) chuck roast 

Sauce Ingredients:

1 (16 oz.) jar salsa
2 cloves garlic, minced
2 Tbsp. brown sugar
1 Tbsp. soy sauce
2 Tbsp. lime juice
1 tsp. cumin

Salt and pepper roast and place in the crockpot.    Stir all sauce ingredients together in a medium bowl.  Pour over roast and cook for 6-7 hours on low or 4-5 hours on high.

Suggested Side Dish:  Rice, Corn on the Cob

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  FARMER'S MARKET FETTUCCINE

10 oz. fettuccine, uncooked
2 ears sweet corn, husks removed
2-1/2 Tbsp.  olive oil, divided
1 small red pepper, cleaned and chopped
1 small onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 cup crumbled feta cheese
2 Tbsp. minced fresh basil

Cook fettuccine according to package directions, adding the corn during the last 8 minutes of cooking.

Heat 1/2 tablespoon of oil over medium-high heat. Add red pepper and onions; cook and stir until tender, adding the garlic during the last minute of cooking. 

Drain pasta and corn; transfer pasta to a large bowl. Let the corn cool and then cut kernels from the cob. Add corn, tomatoes, salt, pepper, remaining oil and the red pepper mixture; toss to combine. Sprinkle with cheese and fresh basil.

Suggested Side Dish:  Tossed Salad with Cucumber and Blueberries

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  SIMPLE ORANGE-GINGER SALMON

1 lb. salmon
3 Tbsp. orange marmalade
1/2 Tbsp. fresh lime juice
1/2 Tbsp. soy sauce
3 tsp.  ground ginger
1 tsp. minced garlic
1/4 tsp. salt


Preheat oven to 450 degrees. Place a sheet of foil on a cookie sheet and spray with nonstick spray. Combine orange marmalade, lime juice, soy sauce, ginger, garlic, and salt in a small bowl. Place salmon on the foil and squeeze a small amount of extra lime juice over fish. Pour marmalade mixture over the top of the fish and let sit for 1/2 hour on the kitchen counter. Bake fish for 12-14 minutes.

MASHED RED SKINNED POTATOES

2 or 2-1/2 lbs. red potatoes 
3/4 cup milk 
1/2 stick butter 
1/2 tsp. salt
1/4 tsp. butter 

Cut potatoes into 1-inch pieces, leaving skins on. Place potatoes in a large saucepan covered with water. Bring to a boil; reduce heat and simmer until potatoes are tender about 15 to 20 minutes. Heat the milk, butter, salt, and pepper in the microwave until the butter is melted. 

Drain potatoes well and put back in the pan. Mash potatoes with a potato masher. Add the warm milk and mash again until creamy.

ROASTED CAULIFLOWER

1 head cauliflower, cut into florets
3 Tbsp. minced garlic
juice of 1 lemon

Preheat oven to 450 degrees. 

Lay foil on a cookie sheet and spray well with nonstick spray. Mix olive oil, garlic, and lemon in as small bowl. Pour oil mixture into a large resalable bag. Place cauliflower in the bag and shake well until cauliflower is coated with oil. Place cauliflower in a single layer on cookie sheet and sprinkle with salt and pepper. Bake for 20 - 30 minutes, stirring once. 

Suggested Side Dish: Mashed Red Skinned Potatoes, Roasted Cauliflower


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EASY AS PIE

1 extra large graham cracker crust
1- 8 oz. container whipped topping
2- 8 oz. containers raspberry yogurt, blended
1 box sugar-free raspberry gelatin
1/4 c. boiling water

Boil 1/4 cup of water in the microwave and mix with the gelatin in a small bowl.
It will be very thick, and still gritty. In a large bowl, add the gelatin to the yogurt, and mix well. Add the whipped topping to this, and stir all together until well blended.

Pour into the graham cracker crust, and place in the refrigerator for at least 2 hours. The longer the better.

Remove from refrigerator and serve immediately. Refrigerate any leftovers.

This recipe can also be made with any flavors. Just make sure you are choosing gelatins and yogurts that will mesh!