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MEAT/FISH/SEAFOOD:
1 lb. boneless chicken breasts
1- 1 1/4 lbs. ground beef
1 lb. bulk pork sausage
1 lb. baconDAIRY:
pkg. fresh-grated Parmesan cheese
8 oz. sour cream
1-2 tubes crescent rolls
1 lb. provolone
1 lb. sharp cheddar
1 (3 oz.) package of cream cheese
16 oz. heavy whipping creamRICE/NOODLES:
box of thin spaghetti
box of rice, regular or instantFROZEN VEGETABLES:
1 bag of Birdseye Steam Fresh Asian Medley
1 bag of corn
1 bag of broccoli, cauliflower, and carrotsFRESH VEGETABLES:
3-4 tomatoes
1 lb. bag cole slaw
1 large green pepper
bunch of lettuce
bunch of celery
small bag of potatoesCANNED GOODS:
can (14.5 oz.) great Northern beans
1-2 cans refried beans
2 (6 oz.) cans chopped clams 1 (15 oz). can pure pumpkinSOUPS/SAUCES:
3 (8 oz.) cans tomato sauce
jar of salsa or picante, optionalWINES AND SPIRITS: none this week MISCELLANEOUS:
4-6 whole wheat pita bread rounds
pkg. (10 ct.) tortillas
8 oz. clam juice (usually near clams)
1 loaf Italian bread
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CHICKEN STIR FRY
1 lb. boneless chicken breast, cut into cubes
1/2 Tbsp. oil
1/2 c. Wishbone Italian dressing.
2 Tbsp. soy sauce
1 or 2 (10.8 oz.) packages of Birdseye Steam Fresh Asian Medley (thawed)
1/2 box Barilla Thin Spaghetti
Mix Italian dressing and soy sauce. Use about 1/2 of the mixture to marinate chicken for about 30 minutes. Heat oil in a large skillet and cook chicken over medium-high heat. Cook and stir until chicken is no longer pink.
Add vegetables to the skillet with the chicken and cook until crisp-tender.
Add additional sauce and stir until chicken and vegetables are well coated with sauce.
Stir hot pasta in the skillet and mix again to coat.
* Make additional sauce if needed by combining 1/4 cup of dressing with 1 tablespoon of soy sauce.
Suggested Side Dish: Fresh Tomato Slices
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STUFFED CABBAGE CASSEROLE
1 lb. bag of cole slaw
1- 1 1/4 lbs. ground beef
1 medium onion, chopped
3 cups cooked rice
3 (8 oz.) cans tomato sauce
1 (8 oz.) can water
salt and pepper to taste
Preheat oven to 350 degrees. Spray a 9x13x2 inch casserole or baking pan with nonstick cooking spray. Distribute cole slaw evenly in the bottom of the pan. In a medium nonstick skillet, brown the beef and the onion. Drain. Stir in the cooked rice, and blend completely. Season with salt and pepper. Spread the meat/rice mixture over the cole slaw. In a small bowl, combine the tomato sauce and the water. Pour over top of everything in pan, spreading evenly. Cover with foil, and bake for one hour. Serve immediately.
Suggested Side Dish: Hot Crescent Rolls
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PITA PIZZA
4-6 whole wheat pita bread rounds
1/3 c. chopped onion
1/2 tsp. minced garlic
1 can (14.5 oz.) great Northern beans
2 tsp. dried basil
1 large tomato, seeded and diced
1 large green pepper, cut into thin rings
2 c. or more shredded provolone cheese
Preheat oven to 425 degrees. Cut each pita in half with a knife, to form two thin rounds. Place on ungreased baking sheets. Bake, uncovered, about 3 minutes, or until just crisp. Drain beans, reserving 1/4 c. liquid. In a medium nonstick skillet, cook onion and garlic in bean liquid over medium heat about 5 minutes, stirring occasionally. Stir in beans, and heat through. Place bean mix in a blender or food processor and blend until smooth. Spread bean mix evenly on pita halves. Top each evenly with tomato, pepper, and cheese. Place pitas on baking sheets and bake for about 5 to 7 minutes, or until cheese is bubbly. Let stand for a few minutes before serving.
Suggested Side Dish: Tossed Salad
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SAUSAGE-FILLED TORTILLAS
1 lb. bulk pork sausage
1/4 c. chopped onion
2 c. shredded sharp cheese
1 (3 oz.) pkg. cream cheese, softened
1/4 tsp. dried marjoram
sour cream
prepared salsa or picante sauce (optional)
1 pkg. (10 ct.) flour tortillas
Preheat oven to 350 degrees. Make filling by cooking sausage and onion; drain. Add cheddar cheese and marjoram. Spread each tortilla lightly with cream cheese. Place an equal amount of the sausage filling down the center of each tortilla. Roll, and place seam-side down in a 9x13x2 inch baking dish, which has been lightly sprayed with nonstick cooking spray. Cover and bake for 35 minutes. Remove cover, and top tortillas with about a tablespoon of sour cream. Place back in oven, and cook uncovered for an additional 5 minutes. Serve immediately with salsa or picante sauce, if desired.
Suggested Side Dish: Refried Beans
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CLAM AND CORN CHOWDER
1/4 lb. pork bacon, diced
1 onion, peeled and chopped
2 stalks celery, chopped
4 potatoes, peeled and chopped
2 c. clam stock*
1 1/2 c. cooked corn (we used frozen)
3 c. milk
1 1/2 c. heavy whipping cream
2 cans (6 oz. each) chopped clams
1/2 tsp. salt
1/8 tsp. pepper
Fry bacon in nonstick skillet until crisp.
Remove with slotted spoon and set aside. Saute onions and celery in fat
until tender. Place the potatoes and stock in a large soup pot and simmer,
covered, about 15 minutes. Remove the onions and celery from the skillet
with a slotted spoon, and add to the soup pot. Add corn, milk and cream.
Simmer uncovered for 10 minutes. Do not boil. Add clams and heat through.
Season with salt and pepper. Ladle into soup bowls, and garnish with the
crumbled bacon. Serve immediately.
*We bought one 8 oz. bottle of clam juice, then drained 1 cup of juice
from the clams.
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: Fresh Italian Bread and Butter,
Easy Caesar Salad
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EASY PUMPKIN SPICED MUFFINS
2 c. sugar
1 c. canola oil
2/3 c. water
4 eggs
3 1/2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1/2 c. coarse decorating sugar
Preheat oven to 350 degrees Line muffin pan with 12 regular-sized cupcake
liners. Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine.
Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.
Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean.
(Total cooking time should be 25-30
minutes). Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.