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MEAT/FISH/SEAFOOD:
1 1/2 lbs. of flank, London Broil, or sirloin steak
1-1/2 lbs. of boneless chicken breasts
1 lb. skinless salmon
1 lb. of ground beef
4-6 boneless pork chops DAIRY:
10 ct. pkg. of flour tortillas
8 oz. container of sour cream
8 oz. pkg. of sharp Cheddar cheese
4 oz. pkg. of Athenos basil-tomato-feta cheese
24 oz. container of cottage or ricotta cheese
1 lb. of provolone or mozzarella cheese
pkg. of fresh-grated Parmesan cheese 16 oz.
container whipping creamRICE/NOODLES:
1 lb. of fettucine noodles
1 box of regular or brown uncooked rice
1 box of lasagna noodlesFROZEN VEGETABLES:
small bag frozen peas
small bag frozen cornFRESH VEGETABLES:
1 lime
1 green pepper
1 red peppers
2 medium tomatoes
bag of carrots
1 bunch of green leaf lettuce
2 lbs. baby red or white potatoesCANNED GOODS: 20 oz.
can crushed pineappleSOUPS/SAUCES:
jar of salsa
26-28 oz. can or jar of favorite spaghetti sauce
15 oz. can of tomato sauce
1 can of chicken broth WINES AND SPIRITS: none this week MISCELLANEOUS
Sesame oil
packet of ranch seasoning mix
loaf of Italian bread
bottle of Kraft Classic Caesar salad dressing
1 pkg. of seasoned croutons 1 box angel
food cake mix |
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SOUTHWEST BEEF FAJITAS
1 1/2 lbs. flank, London Broil, or sirloin steak
1/4 c. olive oil
Seasonings:
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin.
1 tsp. paprika
1 tsp. dried oregano.
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
juice of one lime
2 Tbsp. water
1 medium green pepper, cut into strips
1 medium onion, cut into strips
1 pkg. (10 ct.) flour tortillas, warmed in a 200 degree oven
salsa (optional)
sour cream (optional)
grated sharp Cheddar cheese (optional)
In a small bowl, combine olive
oil, seasonings, lime juice, and water. Stir. Cut all
visible fat from steak, pierce with a fork, and place in a gallon-size
food storage bag. Pour marinade ingredients over steak, add the pepper and
onion strips, and close bag. Turn several times to coat all vegetables and
the steak, and place in the refrigerator. Marinate for 30 minutes, or
longer if possible.
Prepare barbeque grill. Spray lightly with nonstick cooking spray.
Remove steak from marinade, and grill to desired doneness. (Always
remember to make a cut in the thickest part of the meat to determine
doneness). Pour the vegetables into a medium nonstick skillet, and sauté over medium-high heat until crisp-tender, a few minutes. Cut the meat into thin slices. Serve in warmed
tortillas with vegetables, and garnish with salsa, grated cheese, and sour
cream if desired.
SIMPLE SPANISH RICE
1 Tbsp. canola oil
1 small onion, chopped fine
1 1/2 cups enriched white rice (uncooked)
2 tsp. minced garlic
2 1/2 cups chicken broth
1 cup salsa
1/2 teaspoon chili powder
Heat oil in a medium pan over medium heat. Stir in onion, and cook until tender, about 4 minutes.
Pour rice into the pan, stirring often until rice turns translucent. Stir in garlic and stir through. Stir in chicken broth, salsa, and chili powder; bring to a light boil. Reduce heat, cover and simmer 20 - 25 minutes, or until liquid has been absorbed.
Suggested Side Dish: Easy Spanish Rice, Corn on the Cob
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FETTUCINE,
CHICKEN, AND FETA CHEESE
1/2 c. olive oil
1 1/2 lbs. boneless chicken breasts, cut into 1-inch pieces
1 red pepper, cut into strips
2 Tbsp. finely chopped onion
1 tsp. minced garlic
3 medium fresh tomatoes, cored and chopped
2 Tbsp. chopped fresh basil, or 2 tsp. dried
1 Tbsp. chopped fresh parsley, or 1 tsp. dried
4 oz. pkg. Athenos basil-tomato-feta cheese
1 lb. fettucine noodles, cooked and drained
salt and pepper to taste
Prepare fettucine noodles
according to manufacturer's directions. Drain and keep warm.
In a large skillet over medium high heat, heat oil and saute chicken,
pepper, onion, and garlic until chicken is almost done, approximately 5 to
8 minutes. Add chopped tomatoes and cook for another 3 to 5 minutes. Add
basil, parsley, feta cheese, and cooked pasta and gently toss. Season with
salt and pepper. Serve immediately.
Suggested Side Dish: Fresh tomato
slices
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FRIED RICE WITH SALMON
1 lb. salmon fillets
2 Tbsp. olive oil, divided
2 cloves garlic, grated
2 tsp. freshly grated ginger
1 small/medium carrot, grated
1 c. frozen corn, thawed
1 c. frozen peas, thawed
3 c. cooked and cooled brown rice
Sauce Ingredients:
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. brown sugar
2 tsp. sesame oil
Mix together the sauce ingredients and set aside. Lightly salt and pepper
salmon.
Using a large skillet, cook garlic over medium heat for about 30 seconds
in 1 Tbsp. oil. Add salmon to the skillet and cook for about 3 minutes per side. Drizzle salmon lightly with a small amount of sauce mixture while cooking.
Remove the fish to a plate and drizzle skillet with 1/2 tablespoon of olive oil. Add the ginger, grated carrot, peas and corn. Cook for about 3-4 minutes and then push to the side.
Lightly salt and pepper while cooking. Drizzle the rest of the oil and add the eggs. Scramble the eggs until the eggs are cooked through.
Add the rice and mix until everything is combined. Drizzle with remaining sauce mixture. Add the salmon back to the pan and cut into small pieces.
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SHORTCUT
LASAGNA
1 box lasagna noodles, uncooked
24 oz. container of cottage or ricotta cheese (not lite)
1 lb. chunk of provolone or mozzarella cheese, grated, or
pre-grated
26-28 oz. jar of your favorite spaghetti sauce
15 oz. can of tomato sauce
1 lb. of ground beef
Parmesan cheese
cooking spray
Preheat the oven to 350 degrees.
Fry the ground beef, and add the jar of spaghetti sauce and can of tomato
sauce. Simmer for 15-20 minutes on low heat. Lightly spray a 13x9x2”
baking pan. Begin by putting a thin layer of meat sauce on the bottom.
Then, add a layer each of uncooked noodles (3 noodles side-by-side
lengthwise, and 1 noodle, broken, on the short end), cottage or ricotta
cheese, and provolone or mozzarella. Use only half of these ingredients,
as you will be making another layer. Repeat the layers, ending with a
layer of meat sauce. Cover the pan tightly with a double layer of aluminum
foil. Set the pan on a cookie sheet, and bake for 1 hour. Do not open
while baking. Remove the pan from the oven, and let the lasagna sit
unopened for about 5 minutes. Remove the foil, sprinkle with Parmesan
cheese, cut and serve.
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.
Suggested Side Dish: Italian bread and butter, Easy Caesar salad
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RANCH CHOPS WITH POTATOES
4-6 boneless pork chops
2 Tbsp. olive oil
1 packet ranch seasoning mix
1 tsp smoked paprika
2 lb baby red or white potatoes
3 carrots, peeled and sliced into strips
Preheat your oven to 400 degrees F.
Spray a cookie sheet with nonstick spray. Place potatoes and carrot strips in a bowl and drizzle with 1-1/2 Tbsp. of olive oil. Sprinkle with a little salt & pepper and half of the ranch seasoning. Mix well to coat and combine.
Place Pork chops on the cookie sheet and drizzle with remaining olive oil. Rub oil on both sides of the pork chops and sprinkle with remaining seasoning.
Lay potatoes and carrots on the cookie sheet in a single layer if possible. Sprinkle
paprika over everything.
Bake for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are
fork tender.
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PINEAPPLE
ANGEL FOOD CAKE WITH WHIPPED CREAM ICING
1 angel food cake mix
20 oz. can crushed pineapple
2 c. heavy cream
1/4 c. powdered sugar
Place the cake mix in a large mixing bowl. Drain about 1/4 c. of the
juice from the pineapple, and discard (or give to one of the kids to
drink). Add the pineapple and remaining juice from the can to the cake
mix. Mix and bake according to manufacturer's directions. Do NOT add the
water listed in the directions. The pineapple/pineapple juice combination
replaces it.
When cake is removed from the pan and completely cooled, whip the heavy
cream with the powdered sugar in a large bowl until frosting consistency.
Frost cake, and place in refrigerator until ready to serve. Store
leftovers in the refrigerator.