| -------------------------------
Thank you for ------------------------------
|
MEAT/FISH/SEAFOOD
1-1/2 lbs. lean ground beef
4 skinless, boneless chicken
breasts
4 thick-cut pork chops
4 (6-8 ounce) cod fish fillets DAIRY
8 oz. sour cream
container fresh grated Parmesan cheese
(1/2 cup)RICE/NOODLES
1 box regular white rice
1 bunch fresh asparagus
1 lb. box thin spaghetti
12 oz. bag medium egg noodlesFRESH VEGETABLES
1 tomato
corn on the cob (enough for your family)
1 medium green pepper
8 oz. sliced mushrooms
1-1/4 lb. baby red potatoes
1 lb. Brussels sprouts
1 fresh lemon
bag of broccoli slaw mix
bunch or head of lettuceCANNED GOODS
28 oz. can crushed tomatoes
8 oz. can tomato sauceSOUPS/SAUCES
1 carton chicken broth (2-1/4 cups)WINES & SPIRITS  bottle of KahluaMISCELLANEOUS
bottle of BBQ sauce
large loaf of Italian
bread
can or pack of peanuts, optional
1 pkg. Kaiser rolls, or other semi-hard
roll box chocolate cake mix 12 oz. container whipped topping large box instant chocolate pudding 6 (1.4 oz.) Heath bars, or other candy
bars of choice |
||
BBQ MEATBALLS
1-1/2 lbs. lean ground beef
1-1/4 cups BBQ sauce
1 egg
1/2 cup dry seasoned breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 375 degrees.
Mix together the ground beef, 1/4 cup BBQ sauce, egg, bread crumbs, salt and pepper. Roll mixture into 1 1/2" balls and place in a casserole dish.
Drizzle meatballs with the remaining BBQ sauce. Bake for about 25 minutes, or until meat is cooked through.
Baste once during baking.
EASY FETTUCCINE NOODLES
8 oz. medium egg noodles
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
4 oz. sour cream
1 Tbsp. dried parsley
In a large pot, boil the pasta according to
manufacturer's directions. Drain. Return the pasta to the pot.
Melt the butter in a medium sauce pan over medium-high heat. Lightly salt the butter first then add the flour and stir until well blended. (stir quickly) Continue stirring for an additional minute. Slowly pour in the milk then the broth, stirring continuously. Stir for about 1 minute or until sauce start to thicken. Add the Parmesan cheese and parsley. Stir until cheese is melted and blended. Remove from heat and add the sour cream. Pour over egg noodles and stir through to combine.
Sprinkle additional Parmesan Cheese on top of noodles. Serve immediately.
Suggested Side Dish: Easy Fettuccine Noodles
-----------------------------------------------------------------------------------------------------------------------------------
GRILLED ASIAN CHICKEN SANDWICHES
4 skinless, boneless chicken breasts, cut in half lengthwise,
or 4 to 6 thin-sliced breasts
4 tsp. sesame oil
1 tsp. crushed red pepper flakes
1/4 c. sugar
1/4 c. peanut butter
1/4 C. soy sauce
2 Tbsp. oil
1 tsp. minced garlic
2 c. broccoli slaw mix
1/4 c. chopped peanuts (optional)
Kaiser rolls
Combine the sesame oil and crushed
red pepper flakes, and brush over the chicken pieces.
Prepare grill. Spray with nonstick cooking spray. Grill chicken over
medium heat for about 10-12 minutes (chicken should be thin), or until
tender and no longer pink, turning once. In a small saucepan, stir the
sugar, peanut butter, soy sauce, oil, garlic, and 2 Tbsp. water together.
Heat over medium heat, stirring frequently, until sugar is dissolved. For
the last minute or two of grilling, place the kaiser rolls (split) on the
grill to toast slightly. Place the cooked chicken breasts on bottom of
rolls, and spoon on the sauce. Top with the broccoli slaw mix and peanuts,
if desired. Place top of bun on sandwich, and serve immediately.
Suggested Side Dish: Corn on the Cob, Tossed salad
-----------------------------------------------------------------------------------------------------------------------------------
DIJON CRUSTED PORK CHOPS
4 boneless pork chops
2-1/2 Tbsp. Dijon mustard
1/2 cup Panko breadcrumbs
1/2 Tbsp. oil
salt & pepper
Lightly season both sides of pork chops with salt & pepper and brush with mustard. Spread breadcrumbs on a plate and press both sides of the pork chops into the crumbs until well coated. Add oil to frying pan and fry pork chops on both sides about 5 minutes per side or until cooked through.
GARLICKY BABY RED POTATOES WITH BRUSSELS SPROUTS
1-1/4 lb. baby red potatoes
1 lb. Brussels sprouts
3 cloves garlic, minced
3 Tbsp. olive oil
1 tsp. dried rosemary
1/2 teaspoon garlic salt
salt & pepper to taste
Preheat oven to 400 degrees. Cut each potato into 4 pieces. Cut Brussels sprouts into
quarters. Toss all ingredients in a medium bowl until well combined. Spread out mixture on a cookie sheet in one layer. Bake for about 25-35 minutes or until potatoes are fork tender.
Suggested Side Dish: Garlicky Baby Red
Potatoes with Brussels Sprouts
-----------------------------------------------------------------------------------------------------------------------------------
FAMILY EASY BAKED SCROD
4 (6-8 ounce) cod fish fillets
1 tablespoon olive oil
1 1/2 cups plain breadcrumbs
2 teaspoons parsley
2 teaspoons lemon pepper seasoning
2 teaspoons minced garlic
Salt (to taste)
Preheat oven to 400°F Line a baking dish with aluminum foil. Combine
bread crumbs, parsley, garlic, lemon seasoning, and salt and place in a
shallow plate. Brush the top of each fillet with olive oil. Press fillet
into the crumb mixture. Place cod fillets in baking dish, crust-side up.
Bake until firm, about 15 minutes.
RICE PILAF
1 cup white rice
1 small onion, minced
2 Tbsp. butter
1/4 cup thin spaghetti, broken into small pieces
2 cups chicken broth
2 tsp. dried parsley
salt & pepper
Melt butter in a medium saucepan and saute onion over medium heat. Stir in rice and pasta, cooking for an additional minute. Season with salt and pepper.
Stir in chicken broth and bring to a light boil. Cover; reduce heat to low and simmer for 20 minutes. Stir in parsley.
Suggested Side Dish: Rice Pilaf, Steamed Asparagus
-----------------------------------------------------------------------------------------------------------------------------------
QUICK AND EASY SPAGHETTI
MARINARA
3/4 of a 1 lb. box thin spaghetti
2-3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (8 oz.) package fresh mushrooms, sliced
1 small green pepper, diced
1 (28 ounce) can crushed tomatoes
1 (8 oz.) can tomato sauce
1/2 cup water
2 teaspoons brown sugar
1 teaspoon oregano,
1 teaspoon basil
salt and pepper to taste
Sauté onion, mushrooms, and green
pepper in olive oil over medium-high heat for 5-6 minutes. Add garlic for
the last minute careful not to burn. Salt & pepper vegetables to
taste.
Add crushed tomatoes, tomato sauce, water, brown sugar, and spices. Stir
to combine and simmer on low for 15 minutes.
Serve over hot thin spaghetti.
EASY GARLIC
BREAD
Slices of Italian bread
butter
garlic salt
parmesan cheese
Turn oven broiler to high.
Slice Italian bread into 1/2 inch pieces. Butter one side of bread. Sprinkle garlic salt and parmesan cheese on each piece. Broil on high for about 40 seconds careful not to burn.
-----------------------------------------------------------------------------------------------------------------------------------
CHOCOLATE TRIFLE*
1 box chocolate cake
12 oz. container whipped topping, thawed
1 large box instant chocolate pudding
6 Heath bars, 1.4 oz. each, or other candy bars of your choice
Kahlua
Make cake in a 9x13x2 inch pan according to
manufacturer's directions. Cut into 1" squares when cooled. Make
chocolate pudding according to manufacturer's directions. Refrigerate.
Place Heath bars in a gallon-size, zip top food storage bag. Using a
rolling pin, mallet, or the bottom of a glass, crush the candy into
bite-size pieces. (Try not to puncture the bag!)
To assemble, fit half the cake into a trifle bowl, or any large bowl.
Drizzle with Kahlua. (Don't be shy). Spread half the pudding over the
cake, and top with half of the whipped topping and half of the candy.
Repeat layers. Refrigerate until ready to serve.
*This dessert is best made the day it is to be served.