------------------------------- Thank you for shopping with DinnerPlanner.com ------------------------------ THINGS YOU MAY HAVE butter milk onions flour honey soy sauce sugar bread cornstarch brown sugar minced garlic in water favorite salad dressing(s) Spices: garlic salt garlic powder onion powder cumin Dessert: powdered sugar, granulated sugar milk vanilla extract

MEAT/FISH/SEAFOOD 1 1/2 lbs. London broil, sirloin, or flank steak  1-1/2 lbs. boneless chicken breasts 1-1/2 lbs. fresh cod fish 2 lbs. pork shoulder roast DAIRY 8 oz. half and half   1 pkg. fresh-grated Parmesan cheese 1 container crumbled feta cheese 1 pkg. shredded Monterey Jack cheese 1 pkg. flour tortillas 3 oz. pkg. cream cheese 8 oz. container whipping cream RICE/NOODLES  box of regular rice 1 lb. linguine noodles FROZEN VEGETABLES small bag of peas FRESH VEGETABLES/PRODUCE 1 bunch of broccoli  corn on the cob (enough for family) 2 lbs. baby red potatoes 2 bunches of green leaf lettuce 1 cucumber 1 large tomato 1 lemon 1 container blueberries 6 oz. pre-sliced portabello mushrooms, or 2 whole   2 limes 1 avocado   1 small red pepper CANNED GOODS  1 (15 oz.) can black beans SOUPS/SAUCES  none this week   WINES & SPIRITS sherry MISCELLANEOUS 1 envelope taco seasoning mix   rolls Kraft Classic Caesar salad dressing box of seasoned croutons    (16 oz.) jar salsa Verde  9 inch chocolate cookie pie crust 1 pkg. (10 oz.) peanut butter chips pkg. unflavored gelatin small can unsweetened cocoa powder

  BROCCOLI WITH BEEF OVER RICE

1 bunch of fresh broccoli, cut into florets
1 1/2 lbs. London broil, sirloin, or flank steak
8 Tbsp. soy sauce
4 tsp. sugar
3 Tbsp. cornstarch
4 Tbsp. sherry
2 tsp. salt
oil for frying

  GRILLED FIESTA CHICKEN

1 1/2 lbs. chicken breast
1/3 cup vegetable or canola oil
1/3 cup water
1 envelope taco seasoning mix
2-3 teaspoons minced garlic (jar)
1 lime (use 1/2)

Prepare chicken breasts:  Rinse in cold water and pat dry. If the breasts are thick, cut on the diagonal to split breast in half. This will decrease amount of grilling time which can dry out chicken while cooking. 

In a small bowl, mix together the oil, water, seasoning mix, garlic.  Squeeze 1/2 of the lime into mixture and stir.  Pour into a large resealable bag, add chicken and marinate overnight or at least for 2 hours. (turn bag occasionally.)

Lay chicken on grill and spoon some marinade on each piece. Grill Chicken for 6-7 minutes per side or until no longer pink.

GRILLED BABY RED POTATOES * takes about 40 minutes

2 lbs. red potatoes washed and cut into 1/4" to 1/2" slices
2 Tbs. olive oil
1/8 tsp pepper
1/4 tsp garlic salt

Put potatoes into large bowl and toss with olive oil.  Sprinkle with garlic salt and pepper.  Toss to combine.

Lay potatoes on a large piece of foil and spread them out so that the pile is an even thickness, about 1-1/2 inches deep. Have to enough foil to completely wrap potatoes, sealing on top to allow easy opening to check and stir.  Grill for about 40 minutes.  

Can also be baked in the oven.  Preheat oven to 350 degrees.  Line baking sheet with foil and spread potatoes on foil.  Bake for about 40 minutes or until tender.


HONEY LIME BUTTER

4 tablespoons butter, softened
1 tablespoon honey
2 teaspoons fresh lime juice (use the other 1/2 lime)

In small bowl, stir together all ingredients well. Cover and refrigerate until serving. Spread on dinner rolls.

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  HEALTHY BAKE COD

1-1/2 lb. fresh cod
1 small lemon
1 large ripe tomato, sliced thin
1 Tbsp. olive oil
2 cloves garlic, chopped fine
salt & pepper
2-3 tablespoons fresh Parmesan Cheese

Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with olive oil. If you prefer, use a 9 x 12-inch baking dish lightly greased with olive oil or a good nonstick spray.

Lay fish on baking dish and squeeze with a small amount of lemon. In a small dish, mix olive oil and garlic. Microwave for about 30 seconds to blend flavors. Brush oil mixture over both sides of the fish. Lightly salt & pepper both sides of the fish.
Sprinkle a small amount of the Parmesan cheese over the top of the fish. Layer the tomatoes on top of the fish, and again, lightly salt and pepper.

Sprinkle the rest of the Parmesan cheese over the tomatoes and bake in hot oven for 20 to 30 minutes, depending on the thickness of the fish. Fish will easily flake apart with a fork when finished cooking.

Suggested Side Dish:  Tossed Salad with Blueberries, Cucumber and Feta Cheese

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  PORTABELLO MUSHROOM PASTA

2 small onions, chopped
1 tsp. minced garlic in water
6 oz. pre-sliced portabello mushrooms, or 2 whole sliced
2 Tbsp. butter
salt and pepper to taste
1 c. frozen peas
1 c. half and half
1 lb. linguine noodles, cooked
1 c. fresh-grated parmesan cheese

Cook linguine according to manufacturer's directions. Drain and keep warm. Saute onion, garlic, and mushrooms in butter until onion is transparent. Add salt, pepper, peas, and half and half. Simmer on low for 15 minutes, and spoon over the linguine. Top with parmesan cheese, and serve immediately. 

EASY CAESAR SALAD

1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper

Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately. 

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  SALSA VERDE SHREDDED PORK SOFT TACOS 

2 lb. pork shoulder roast
1/2 tsp garlic powder
1/2 tsp. onion powder
1 tsp ground cumin
1 (16 oz.)  salsa Verde sauce
2 cups shredded Monterey Jack cheese
Salt & pepper to taste

8 flour tortillas

Place the pork roast into your crockpot and sprinkle with garlic powder, onion powder, cumin, and salt & pepper. Pour salsa Verde over the pork. Cook on low for 6 - 8 hours or high for 4 hours. Shred pork with 2 forks and serve wrapped in flour tortillas with shredded cheese.

SIMPLE BLACK BEANS AND AVOCADO

1 (15 oz.) can black beans, drained and rinsed
1 avocado, peeled and chopped into small pieces
1 small red pepper, cleaned, ribs removed and cut into small pieces
1/2 tsp. ground cumin
1/2 lime, juiced
1/2 Tbsp. olive oil
salt & pepper

Mix beans, vegetables and cumin together in a medium bowl. Squeeze lime juice and drizzle olive oil. Lightly salt & pepper; stir to combine. Stir in additional lime juice if necessary.

Suggested Side Dish: Simple Black Beans and Avocado

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PEANUT BUTTER MOUSSE PIE

9-inch chocolate cookie pie crust 
1 pkg. (10 oz.) peanut butter chips, divided
3 oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/3 c. plus 2 Tbsp. milk, divided
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water
1/2 c. granulated sugar
1/3 c. unsweetened cocoa powder
1 c. cold heavy cream (whipping cream)
1 tsp. vanilla extract 

In a medium saucepan, double-boiler, or the microwave, melt 1 1/2 cups of the peanut butter chips. (If you melt in the microwave, be careful not to burn them like we tried to do). Beat the cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into the bottom of the crust.

Sprinkle the gelatin over the cold water in a small bowl, and let stand 1 minute to soften. Add the boiling water, and stir until gelatin is completely dissolved. Cool. (It doesn't need to be completely cooled). Combine granulated sugar and cocoa in medium bowl, and add the whipping cream and vanilla. Beat at medium speed until stiff, then add the gelatin mixture, and beat until well blended. Spread evenly over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Store leftovers in refrigerator.