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MEAT/FISH/SEAFOOD
1 1/4 to 1 1/2 lbs. ground beef
2-1/2 lbs. boneless, skinless chicken thighs
1-1/4 lb. salmon
fillet
1 lb. ground turkeyDAIRY
Parmesan cheese (fresh grated)
8 oz. container of sour cream
1 lb. of Monterey Jack cheese
1 pkg. sharp Cheddar cheese
1 pkg. of large tortillas
1 pkg. of Feta cheese 8 oz. pkg.
cream cheeseRICE/NOODLES
1 bag medium egg noodles
1 box of regular riceFROZEN VEGETABLES none this week FRESH VEGETABLES
4 large russet baking potatoes
5-6 green peppers
3-4 tomatoes
1 lemon
1 head green leaf lettuce
1-1/2 lbs. baby red potatoes
1 lime
1 medium cucumber
1 small red pepperCANNED GOODS
2 cans of Spanish rice
1 (15 oz) can pineapple slices
1 can of black olives, optional 14-16 oz. can
crushed pineapple
SOUPS/SAUCES
1 (28 oz.) jar of spaghetti sauce
bottle of BBQ sauce
1 (15 oz.) can of tomato sauce
jar of salsa, optionalWINES & SPIRITS none this week MISCELLANEOUS
package of buns (if using for turkey burgers) 3 oz. box
strawberry jello 1 large box
Dream Whip |
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EASY STUFFED PEPPERS
1 1/4- 1 1/2 lbs. ground beef
2 cans Spanish rice
1 28 oz. jar spaghetti sauce
4-5 whole green peppers
Parmesan cheese
Preheat oven to 350 degrees. Cut peppers in half from top to bottom,
and remove the membranes and seeds. Set aside. In a large bowl, combine
the ground beef and 1 can of the Spanish rice. Mix thoroughly. Add about
half the second can, mixing so everything sticks together, but is not
overly wet. Add more as needed to achieve this consistency. Distribute the
meat mixture evenly in the pepper halves. Place in a 9x13x2 inch pan, and
spread the spaghetti sauce evenly over top of the peppers. Cover, and bake
for 1-1/2 hours. Remove cover, and sprinkle with Parmesan cheese, if
desired. Let stand for 5 minutes, and serve immediately.
GARLIC MASHED POTATOES
4 large russet potatoes, peeled and cubed
3-4 cloves garlic, peeled
1/2 cup milk
1/4 cup Parmesan cheese, grated
1 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
In a large pot of boiling salted water, cook potatoes and garlic cloves until potatoes are tender when pierced with a fork. (About 20 minutes.) Drain potatoes. Place drained potatoes and garlic in a large bowl. Add remaining ingredients; beat with a mixer until smooth.
Suggested Side Dish: Garlic Mashed Potatoes
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CROCKPOT BBQ AND PINEAPPLE
CHICKEN THIGHS
2-1/2 lbs. boneless, skinless chicken thighs
3/4 cup barbecue sauce
1-1/4 cup pineapple slices, drained and chopped (about 5 slices of pineapple)
1/4 teaspoon salt
1/4 teaspoon pepper
Lightly salt & pepper chicken thighs and lay them in the bottom of your crockpot.
Pour the barbecue sauce over chicken followed by the pineapple. Stir lightly to combine.
Cook on high for 2-1/2 hours or low for 6 hours.
Suggested Side Dish: Egg Noodles
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CHEESE ENCHILADAS
2 1/2 c. Monterey Jack cheese, grated
1 1/4 c. cheddar cheese, grated
1 small onion, grated
3/4 c. sour cream
2 tsp. parsley
1/4 tsp. pepper
1 pkg. (8 ct.) large tortillas
1/2 c. green pepper, chopped
1 Tbsp. plus 1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/2 tsp. minced garlic in water
15 oz. tomato sauce
sliced black olives, optional
salsa, optional
additional sour cream and cheddar, optional
Preheat oven to 350 degrees. Lightly spray a 9x13x2 inch pan with nonstick cooking spray. In a large bowl, mix the cheeses, onion, sour cream parsley and pepper together. Spoon mixture down the center of all torillas, making sure each has approximately the same amount. Roll tortillas and place seam side down in the baking pan. Mix the remaining ingredients together, and pour over top of the enchiladas. Bake, uncovered, about 20 minutes, or until enchiladas are hot and bubbly. Serve with additional sour cream, salsa, and black olives, if desired.
Suggested Side Dish: Refried Beans, Tomato Slices with Italian Dressing and Feta Cheese
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SCRUMPTIOUS SALMON WITH BROWN
SUGAR & LEMON
1-1/4 lb. salmon fillet
1 lemon
3 tsp. olive oil
2 Tbsp. brown sugar
2 tsp. lemon pepper seasoning
2 tsp. minced garlic
1/4 tsp. salt
Preheat oven to 450 degrees.
In a small bowl, combine the brown sugar, lemon pepper seasoning, minced
garlic, and salt. Lay foil over a baking sheet and spray well with
non-stick spray. Place salmon, skin side down, on the foil. Squeeze the
juice of 1/2 of a lemon over the salmon. Lightly salt & pepper. Coat
the top of the salmon with a thin layer of olive oil. Spoon the sugar
topping over the salmon and press down making sure to coat all of the top
of the salmon.
Bake for 10 - 12 minutes. Broil the top of the salmon under the broiler for about 1 minute before serving.
Suggested Side Dish: Tossed Garden Salad
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GROUND TURKEY BURGERS
1 lb. ground turkey
1 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Gently mix everything together using your hands. Form meat mixture into 4 patties about 1/2 thick.
Heat grill to medium-high and cook patties about 4-5 minutes per side. Make sure patties are cooked through.
PINEAPPLE CUCUMBER SALSA
1 medium cucumber, peeled and seeds removed
6 slices of pineapple
1 small red pepper, seeds and ribs removed
juice from 1/2 lime
1/4 cup feta cheese
salt & pepper
Dice vegetables and pineapple into small pieces and mix together in a medium bowl. Add the feta cheese and lightly salt and pepper. Squeeze juice from 1/2 lime over everything and then gently mix.
SIMPLE ROASTED BABY RED POTATOES
1-1/2 lbs. baby red potatoes, quartered
2 Tbsp. olive oil
sat & pepper
1 teaspoon dried thyme
Preheat oven to 425 degrees.
In a medium bowl, toss potatoes with oil and thyme. Arrange potatoes in a single layer on a baking sheet and sprinkle with salt and pepper.
Bake for 30-35 minutes, stirring once during baking.
Suggested Side Dish: Simple Roasted Baby Red
Potatoes
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STRAWBERRY JELLO DESSERT
1 small box (3 oz.) strawberry jello*
1/4 c. sugar
1 can (14-16 oz.) crushed pineapple
8 oz. cream cheese, softened
2 envelopes Dream Whip (1 large box)
Pour crushed pineapple and juice in a medium saucepan. Add 1/4 cup
sugar and the jello. Bring to a boil. Further soften the cream cheese in
the microwave, being careful not to melt it, if it isn't quite soft
enough. Add to the saucepan and mix well, trying not to leave any cream
cheese lumps. (Don't sweat it if you do). Refrigerate for 1- 1 1/2 hours,
or until partially set. Make both envelopes of Dream Whip following the directions on the box. Add
to pineapple jello mixture. Pour into a serving dish, and refrigerate
until well set.
*You can use any flavor of jello for this recipe!