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MEAT/FISH/SEAFOOD
2 lb. ground beef
4 salmon fillets, or about 1 1/4 lb.
1 lb. pkg. sweet or hot Italian sausage links
1 1/2 lbs. boneless chicken breasts
6 oz. thin-sliced deli hamDAIRY 
1 ( 8oz.) heavy cream
tube refrigerated rolls
small container of Feta cheese
small container of Greek yogurt
16 oz. cottage cheese
pkg. fresh-grated Parmesan cheese
1 package grated Romano cheese
6 oz. thin-sliced swiss cheese 1 pint heavy
creamRICE/NOODLES
1 lb. angel hair pasta
brown rice
1 package orzo pastaFROZEN VEGETABLES
2 (10 oz.) pkgs. chopped spinachFRESH FRUITS/VEGETABLES
1 bunch fresh asparagus
1 red pepper
1 (8 oz.) package sliced mushrooms
2 medium cucumbers
1 green pepper
3-4 potatoes
bunch of green leaf lettuce
2 watermelon slices
1-1/4 lb. baby red potatoes
1 lb. green beans
1 sweet onion
2 lemons 1 pint
strawberries CANNED GOODS
1 small can (or jar) applesauceSOUPS/SAUCES 1 can chicken brothMISCELLANEOUS
loaf of whole grain bread 2 (3 oz.)
boxes strawberry Jello |
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EASY PASTA PRIMAVERA WITH FRESH ASPARAGUS
1 lb. angel hair pasta
2 tbsp. olive oil
2 tbsp. butter
2 - 3 teaspoons minced garlic
2 cups chicken broth
1 bunch asparagus, cut in 2-inch slices
1 small red pepper, diced into small pieces
1 (8 oz.) package of sliced fresh mushrooms
1 cup heavy cream
1/2 teaspoon basil
1/2 cup grated Parmesan cheese
salt and pepper to taste
In a large skillet, heat the olive oil & butter over medium-low heat. Turn heat to medium-high and add all the vegetables and garlic. Saute for about 5 minutes being careful not to brown. Salt & pepper to taste.
(Start water to boil at this point and cook your pasta.)
Add the chicken broth and turn heat up to high until it begins to boil, turn the heat to medium-low and let simmer for about
6-7 minutes. Add heavy cream, parmesan cheese, and basil. Stir until heated through.
Serve over pasta with extra parmesan cheese.
Hint: If your pasta is done first and
needs to sit, just rinse with hot water if sticky.
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APPLESAUCE MEATLOAF
2 lbs. ground beef
1 c. applesauce
1 onion, finely diced
1 green pepper, finely diced
1/2 tsp. minced garlic
6 slices whole grain bread, ripped into small pieces (like rye or whole
wheat)
1 egg
2 tsp. salt
pepper to taste
1/2 c. ketchup
Preheat oven to 350 degrees. Combine all ingredients except ketchup.
Mix together with your hands until all ingredients are well blended. Form
meat mix into a loaf, and place on a lightly sprayed broiler pan, or in a
loaf pan. Spread ketchup over top and sides of loaf. Bake in preheated
oven for 2 hours. Turn out of loaf pan or take off the broiler pan, and
let sit for 5 minutes. Slice and serve immediately.
BAKED POTATO WEDGES
3-4 potatoes, cut into wedges
1 1/2 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add
remaining ingredients, and toss to completely coat all potato wedges.
Cover a cookie sheet with aluminum foil. Spray lightly with non-stick
cooking spray. Place potatoes on the sheet, and loosely cover with another
sheet of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes,
and bake an additional 20 minutes, or until potatoes are
browned on top.
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OPEN FACE CHICKEN CORDON BLUE
1/2 c. plain bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
4-6 thin, boneless chicken breasts*
6 oz. thin-sliced deli ham
6 oz. thin-sliced Swiss cheese
Preheat oven to 350 degrees.
Place the bread crumbs, salt, and pepper in a gallon-size food storage
bag. Shake to combine. Rinse the chicken breasts with cool water, and
place a few at a time in the bag and shake to coat. Repeat until all
chicken breasts are coated. Place chicken breasts on a lightly-sprayed,
foil lined baking pan, and bake uncovered for 25 minutes. Remove
from the oven, and top each breast with an equal amount of ham and cheese.
Place back in oven and continue cooking for an additional 10 minutes, or
until cheese begins to melt. Serve immediately.
*You can use regular chicken breast halves, (they will be thicker) or
slice them in half horizontally to make thin pieces of chicken.
EASY ORZO WITH LEMON ROMANO
2 cups orzo pasta (dry)
1 clove garlic, minced (can use fresh or 1 teaspoon minced in water)
2 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. dried parsley
1 lemon
salt & pepper
1/4 c. Romano cheese
Cook orzo pasta as directed. Careful not to overcook. Drain in colander and rinse lightly with cold water to prevent sticking. (leave pasta in the colander)
In the same pan you cooked the pasta in, melt the butter and olive oil. Sauté garlic for about 1 minute. Squeeze the juice of 1 lemon into the pan and stir to combine with butter and olive oil. Place the orzo back in the pan with butter and olive oil. Lightly salt and pepper. Add the parsley and cheese, stirring well to combine. Serve immediately.
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PAN POACHED SALMON WITH
CUCUMBER LEMON DILL SAUCE
4 salmon fillets, about 1/2" thick (or large piece which
can be cut)
1 Tbsp. olive oil
1 lemon
salt & pepper
1/2 tsp. dried dill
Cucumber Lemon Dill Sauce
1 small cucumber, peeled and chopped
into small pieces
1/4 c. mayonnaise
1/4 c. Greek yogurt, plain
1/4 tsp. salt
1 tsp. dried dill
1 tsp. Dijon mustard
2 tsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. sugar
To make the Dill Sauce: Blend everything with the exception of cucumber. Once the sauce is blended, stir in the cucumber. Cover and refrigerate for about 30 minutes. Spoon over cooked fish.
Lightly sprinkle a little lemon, salt, pepper and dried dill on top of each piece of salmon. Heat oil in a large frying pan. Add salmon filets to the pan skin side down. Cook for about 2 minutes.
Pour 1/2 cup of water in the skillet along with 3 slices of lemon cut into small pieces. Bring to a light simmer: cover and reduce heat slightly. Cook for 10-14 minutes depending on thickness of fish.
SPINACH CASSEROLE
2 10 oz. pkgs. frozen chopped spinach
2 c. cottage cheese
1 tsp. salt
1/2 c. fresh-grated Parmesan cheese
3 eggs, lightly beaten
Preheat oven to 350 degrees. Microwave spinach and drain in a colander,
pressing out extra water. In a large bowl, combine spinach, cottage
cheese, salt, Parmesan cheese, and eggs. Mix together thoroughly. Pour
into a greased shallow casserole. Bake for 30-40 minutes.
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SHEET PAN SAUSAGE AND
POTATOES
1 lb. sweet Italian sausage links
1-1/4 lb. baby red potatoes, halved
1 lb green beans, trimmed
1 small sweet onion, sliced
2 Tbsp. olive oil
1 tsp. Cajun seasoning
Salt and black pepper, to taste
Preheat oven to 400°F. Using a cookie sheet, arrange baby red potatoes, green beans, and onion slices. Drizzle with olive oil. Season with Cajun seasoning, salt and pepper; toss to coat. Lay sausage links on top. Bake about 35-40 minutes or until sausages are cooked through.
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FRESH STRAWBERRY MOUSSE
1pint fresh strawberries
2 ( 3 oz.) packages of strawberry Jello
1 Pint whipping cream
2 Tbsp. sugar
Crush the strawberries and sprinkle with a little bit of water and sugar. Let sit for about 5 minutes. Drain the juice and add enough water to make 1-1/2 cups. Bring the juice mixture to a boil and stir in the gelatin. Dissolve and cool. Add the fresh crushed strawberries and sugar. Whip the cream until it forms soft peaks and fold it into the strawberry mixture.
Pour mixture into a 2 quart ring mold. Let chill in the refrigerator for at least 2 hours.