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MEAT/FISH/SEAFOOD
2 lbs. boneless chicken breasts
2 lbs. pork tenderloin
1 1/4 lbs. shrimp, cooked
1 1/2 lbs. boneless sirloin
steakDAIRY 
pkg. fresh-grated Parmesan cheese
small container butter-milk (12 oz.)
sour cream (for baked potatoes)
container crumbled Feta cheese 6 oz. low fat
cream cheeseRICE/NOODLES
box/bag riceFROZEN VEGETABLES/FRUITS
1 bag French-style green beans
1-2 boxes spinachFRESH VEGETABLES/FRUITS
(1) 8 oz. pkg. sliced
mushrooms
bag of new potatoes (at least 2
lbs.)
large bunch or head of lettuce
4-6 baking potatoes
1 pint blueberries
4 ear fresh corn
bag of carrots
2 tomatoesCANNED GOODS 1 can pumpkin
small can tomato paste
SOUPS/SAUCES
jar of powdered chicken bouillon
jar (26 oz.) Classico Fire
Roasted Tomato and Garlic sauce
1 can beef brothWINES & SPIRITS
red wine/burgandy wineMISCELLANEOUS
seasoned dry bread crumbs
apple juice
apple butter
12-18 oz. jar roasted red peppers
2 bags frozen cheese ravioli 1 box spice or yellow
cake mix bottle
chocolate syrup (optional) |
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APPLE-FLAVORED PORK TENDERLOIN2 lbs. pork tenderloin
seasoning salt to taste
2 c. apple juice
1/2 c. apple butter
1/4 c. brown sugar
2 Tbsp. water
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves, or about 6 whole cloves
Preheat the oven to 350 degrees. Sprinkle the pork with seasoning salt, and place in a 9x13x2 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover with a lid or aluminum foil. Bake for one hour. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork from the oven, and spread the apple butter mixture over top and sides.
Cover again and return to the oven for 1 1/2 to 2 hours, or until fork tender. Let pork sit for about 5 minutes before slicing. Serve immediately.
BUTTERED NEW POTATOES
6-8 new potatoes, scrubbed*
butter as desired
salt and pepper to taste
dried parsley
Cut each potato in half, and place in a large pot of water, with just enough water to cover. Bring to a boil, and cook until potatoes are soft when tested with a fork. Drain, leave in pot, and add butter and salt and pepper to taste. Stir to coat, adding parsley. Serve immediately.
*Since these potatoes tend to be somewhat small, make sure you have the right amount for your family.
Suggested Side Dish: Buttered New Potatoes,
French-style Green Beans
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RAVIOLI WITH ROASTED RED PEPPER SAUCE
1 Tbsp. olive oil
1 c. chopped onion
1 tsp. minced garlic in water
1 c. chicken broth or bouillon
1 Tbsp. plus 1 tsp. sugar
1 Tbsp. plus 1 tsp. red wine vinegar
3 tsp. dried basil
12-16 oz. jar roasted red peppers, drained
2 bags (24 oz.) frozen cheese ravioli*
1/2 c. fresh-grated Parmesan cheese
Heat the oil in a large nonstick skillet over medium-high heat. Saute
onion and garlic for about 3 minutes. Place in a food processor or blender
with the broth, sugar, vinegar, basil and peppers. Process until smooth.
Return the sauce to the skillet, and cook over medium-high heat until
thoroughly heated. Cook ravioli according to manufacturer's
directions. Drain well. Place desired amount of ravioli on each serving
plate, and spoon on sauce. Sprinkle with Parmesan and serve immediately.
*Adjust the amount of ravioli to fit your family!
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: Easy Caesar Salad
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SIMPLY DELICIOUS BAKED
CHICKEN
2 lbs. boneless chicken breasts
1 1/2 cups buttermilk
1 Tbsp. Dijon Mustard
1 tsp. minced garlic
1 cup seasoned bread crumbs
Mix buttermilk, mustard and garlic. Carefully pour into a large reseal able bag. Pound chicken breasts until thin, or if thick, cut on the diagonal. Place chicken breast in bag with buttermilk mixture and leave marinate for at least 30 minutes at room temperature or up to 6 hours in the refrigerator.
Preheat oven to 400 degrees.
Place bread crumbs in a large shallow dish. Dredge chicken pieces in crumbs on both sides until completely covered. Spray a cookie sheet with non-stick cooking spray and place chicken on sheet. Bake chicken for 20 - 25 minutes.
If baking the potatoes with the
chicken:
Wash potatoes and pierce with a
fork. Place in oven, baking for 40 minutes. After 40 minutes
move potatoes to one side of the oven and add the chicken. Continue baking
both for 20 - 25 minutes.
BLUEBERRY, CORN AND FETA SALAD
4 ears of corn, husked
1 c. fresh blueberries
1/4 c. crumbled feta cheese
1-1/2 Tbsp.
white balsamic vinegar
1-1/2 Tbsp.
olive oil
1/2 Tbsp.
dried chives
salt & pepper
Boil corn for 10 minutes or wrap in foil and bake in the oven for about 20 minutes. Slice corn from the cobs and place in a medium bowl. Whisk together the vinegar, oil, chives, and salt & pepper. Stir mixture into the corn. Gently stir in blueberries and feta cheese. Let sit for 1/2 hour in the refrigerator before serving.
Suggested Side Dish: Baked Potatoes and Blueberry, Corn and Feta Salad
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SAUCY
SHRIMP WITH FETA CHEESE
1 medium onion, grated
1 Tbsp. olive oil
1 tsp. minced garlic
1 (26 oz.) jar Classico Fire Roasted Tomato and Garlic sauce
1 c. red wine
1 1/4 lbs. shrimp, cooked and cleaned
4 oz. pkg. feta cheese, crumbled
In a large nonstick skillet, saute onion and garlic in oil for 5
minutes. Add sauce and wine. Bring to a boil, reduce heat, and simmer
uncovered for 10 minutes. Add shrimp, bring to a boil again, and
simmer at least 5 more minutes. Add feta cheese, stir, and heat for
a few minutes more. Serve immediately.
Suggested Side Dish: White Rice,
Spinach
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STOVE-TOP BEEF BURGUNDY
1 1/2 lbs. boneless sirloin steak
2 c. carrots, sliced
8 oz. fresh sliced mushrooms
3/4 c. coarsely chopped onion
1 lb. small red potatoes, quartered
1 tsp. dried thyme
1/4 tsp. pepper
3 Tbsp. tomato paste
1 can (14.5 ounces) beef broth
3 Tbsp. flour
1 c. Burgundy or other dry red wine
Trim fat from steak. Cut the steak into 1-inch cubes. Coat a
large nonstick skillet with nonstick cooking spray, and place over
medium-high heat until hot. Add steak and cook 4 minutes or until steak
loses its pink color. Remove steak from skillet, drain and set aside.
Recoat skillet with cooking spray, and again place over medium-high heat
until hot. Add carrots and next 3 ingredients, and saute for about 5
minutes. Return steak to skillet. Add thyme, pepper, half the broth,
tomato paste and
half the Burgundy wine. Stir well. Cover, reduce heat, and simmer 30
minutes or until meat and vegetables are tender, stirring occasionally.
Place flour in a small bowl. Gradually add remaining broth and wine,
blending with a wire whisk. Add to steak mixture. Cook 5 minutes or until
thickened and bubbly, stirring constantly. Serve immediately.
Suggested Side Dish: Tossed Garden Salad
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PUMPKIN SHEET CAKE
Cake:
1 box cake mix preferably either spice or yellow
1 can pumpkin
1/2 cup apple juice or apple cider
1 tsp vanilla
Frosting:
1 (6 oz) package 1/3 less fat cream cheese, softened
1-1/4 cups powdered sugar
1 tsp. vanilla
2 Tbsp. apple juice or cider if necessary
Mix cake ingredients together and either spread in a greased 11 x 16 jelly roll pan or greased (no liners) muffin tins. Bake 20-25 minutes.
Frosting - Beat together with a mixer until smooth and creamy. Spread over muffins/cake. A a few tablespoons of apple juice or cider to thin if necessary.