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MEAT/FISH/SEAFOOD
4-6 boneless pork chops
3 lbs. chicken thighs
l lb. cubed beef stew
1 1/2 lbs. flounder filletsDAIRY
8 oz. sour cream
1 (8 oz.) bag shredded sharp cheddar cheese
8 oz. ricotta cheese
pkg. fresh-grated Parmesan cheese
1 (4 oz.) package cream cheese small
container of buttermilkRICE/NOODLES
1 box enriched rice
2 (12 oz.) boxes rotini
egg noodlesFROZEN VEGETABLES
20 oz. bag hash brown potatoes
bag of French-style green beans
bag of frozen petite peasFRESH VEGETABLES
1 bunch of green leaf lettuce
2-3 tomatoes
6 oz. bag of baby spinach
1 bunch fresh broccoli CANNED GOODS
1 can French-fried onions
jar of applesauce 1
(14.5 oz.) can diced tomatoes
2 (6oz.) cans tomato paste can
evaporated milk
SOUPS/SAUCES
1 can cream of celery soup
1 jar of spaghetti sauce
2 (14.5 oz.) cans chicken broth
1 (14.5 oz.) can beef brothWINES & SPIRITS - none this week - MISCELLANEOUS
1 loaf of Italian bread
Italian-seasoned dry bread crumbs
cornmeal
unsweetened coco powder 1 German
chocolate cake mix bag of
walnuts for 1 c. chopped 12. oz. bag
semi-sweet chocolate chips
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PORK CHOPS AND CREAMY POTATOES
1 Tbsp. oil
4-6 boneless pork chops
1 (10.75 oz.) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 oz.) pkg. frozen hash brown potatoes, thawed*
1 1/2 c. sharp cheddar cheese, grated and divided
1 (2.8 oz.) can French-fried onions, divided
Preheat oven to 350 degrees. Heat
oil in a large, nonstick skillet over medium-high heat. Add pork chops and
cook about 5 minutes per side. Remove from skillet and drain on paper
towels. In a large bowl, mix together soup, milk, sour cream, salt,
and pepper to taste. Stir in potatoes, 3/4 cup cheese and 1/3 can of
onions. Mix together and spread mixture in the bottom of a 9x13x2 inch
baking dish or pan, which has been lightly sprayed with nonstick cooking
spray. Arrange pork chops over potato mixture. Cover dish and bake
for about 40 minutes. Remove cover, and top with remaining cheese and
onions, and bake uncovered for and additional 5 minutes.
*If you can't find the 20 oz. bag of hash browns, use a 2 lb. bag, and
leave about 1/3 in the bag.
Suggested Side Dish: Applesauce and Cinnamon,
French-style Green Beans
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SKILLET ARROZ CON POLLO
2 Tbsp. canola oil
3 lbs. chicken thighs
1 medium onion, chopped
3 cloves garlic, minced
1 (14.5) can petite diced tomatoes
2 Tbsp. tomato paste
2 cups chicken broth
1 cup long-grain rice (uncooked)
1-1/2 cups frozen petite peas, thawed
1/2 Tbsp. dried parsley
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
In a large skillet with lid, heat oil over medium-high heat. Season chicken with
paprika, salt & pepper. Cook the chicken, turning, until well browned, about 5 minutes per side. Remove chicken
from the pan and pour off all but 1 tablespoon of fat.
Reduce heat to medium-low. Add the onion, and garlic, stirring occasionally until the onion
starts to soften, about 2 minutes.
Add the tomatoes, tomato paste, broth, cumin, oregano, parsley, salt and pepper; bring to a
simmer and then stir in the peas. Add rice stirring well to combine; bring to a light boil. Reduce heat, add the chicken in an even layer on top of the rice mixture. Cover and simmer 20 to 25 minutes.
Suggested Side Dish: Fresh Italian Bread
and Butter
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SLOW
COOKED HUNGARIAN BEEF GOULASH
1 lb. cubed beef stew meat
2 Tbsp. butter
1 small onion, chopped
2 cloves garlic chopped
2 cups beef broth
1 (6 oz.) can tomato paste
2 tsp. sugar
1 Tbsp paprika
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/4 cup water
Using a large skillet, season beef with salt and pepper and brown over medium-high
heat in butter. Transfer meat (with
liquids) to your slow cooker.
Add beef broth, tomato paste, onions, garlic, sugar, paprika, and Worcestershire sauce; stirring to combine. Cook on low for 6 – 8 hours or high 4-5 hours. About 1/2 hour before the finished cooking time, turn crockpot to high; mix the flour and water and stir into the crockpot.
Suggested Side Dish: Egg Noodles
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ROTINI WITH SPINACH AND CHEESE
1 1/2 boxes rotini, 12 oz. each
2 c. jarred spaghetti sauce
6 oz. bag baby spinach, rinsed, stems removed
3/4 cup ricotta cheese
1/3 cup fresh-grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
Cook rotini according to manufacturer's directions. Drain and keep
warm. Meanwhile, heat spaghetti sauce in medium-size saucepan over medium
heat until heated through. Stir in spinach and heat until wilted, about 3
minutes. In large bowl, whisk together ricotta and Parmesan cheeses, salt,
pepper and nutmeg until well blended. Return the rotini to the
cooking pot, and add the cheese mixture. Add spinach sauce mixture, and
toss to combine all ingredients. Serve immediately.
Suggested Side Dish: Tossed Garden Salad
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OVEN
BAKED FISH
1 1/2 lbs. flounder fillets, cut into serving pieces
6 Tbsp. Italian-seasoned dry bread crumbs
6 Tbsp. cornmeal
1/2 tsp. lemon-pepper seasoning
2 Tbsp. cooking oil
1 egg, beaten
cocktail and tartar sauces, optional
Preheat oven to 500 degrees. Rinse fish and
pat dry with paper towels. Spray a shallow baking pan with nonstick
cooking spray and set aside. Stir together bread crumbs, cornmeal, and
lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of
each fish fillet with egg white, then dip in bread crumb mixture. Place
fish fillets, crumb sides up, in prepared pan. Bake, uncovered,
until fish flakes easily when tested with a fork, about 6-8 minutes. Serve
immediately with cocktail and/or tartar sauces, if desired.
CREAMY RICE & BROCCOLI
1 cup white rice (uncooked)
1 Tbsp. butter
1 can chicken broth
1/3 cup water
1/2 tsp. salt
1 small head fresh broccoli (washed &
cut into florets)
4 oz. cream cheese
2-3 Tbsp. shredded parmesan cheese
1/2 cup milk
Using a large sauce pan with lid, sauté rice in butter for about 1-2
minutes. Pour in chicken broth, water, and salt. Add broccoli florets and bring to a light
boil. Cover, reduce heat and simmer for
20-25 minutes. Remove lid and turn heat to low. Break up any large
broccoli pieces using a spatula. Add cream cheese, parmesan cheese and
milk. Stir gently to combine.
Suggested Side Dish: Creamy Rice & Broccoli
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CHOCOLATE SHEET CAKE - LOWER IN FAT
2 c. all purpose flour
1-3/4 c. sugar
1 tsp. baking soda
1-1/3 c. water
1/2 c. butter
1/3 c. unsweetened coco powder
1/2 c. buttermilk
2 egg whites
1 egg
2 tsp. vanilla
Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking sheet with nonstick spray. Mix together
flour, sugar and soda. In a medium saucepan,
combine water, butter and cocoa powder. Bring to a low boil,
stirring constantly. Remove from heat and add this to the dry ingredients.
Beat on low with an electric mixture until everything is combined. Add
buttermilk, egg whites, egg and vanilla. Beat on low for about 1 minute.
Batter will be a bit thin. Pour into
pan and bake for 20-25 minutes.