| -------------------------------
Thank you for ------------------------------
|
MEAT/FISH/SEAFOOD 
2-3/4 lbs. boneless chicken breasts
1/4 lb. thick sliced deli ham
1-1/2 pounds boneless pork
1 lbs. ground beefDAIRY
8 oz. Swiss cheese
8 oz. shredded cheddar cheese
3 oz. cream cheese
8 oz. sour cream
pkg. fresh-grated Parmesan
cheese
16 oz. cottage cheese
8 oz. ricotta cheese
8 oz. pkg. cream cheese
8 oz. sour cream
1 qt. milk
RICE/NOODLES
1-box or bag of rice
1 lb. box linguine
box of manicotti
FROZEN VEGETABLES
bag of petite peas
1 (16 oz) bag of Oriental Style vegetables FRESH VEGETABLES
bunch of green onions
bag of potatoes
small bag of carrots
1 medium sweet potato
1 medium apple
1 small container apple cider (2-1/2 cups)
1-2 limes
avocado
bunch of lettuce
1-2 tomatoes, or grape tomatoes
CANNED GOODS
1 (15 oz.) can black beans
1 (15 oz). tomato sauce
2 cans (16 oz.) diced tomatoes
can evaporated milkSOUPS/SAUCES
1 (10 1/2 oz) can Campbell's beef consomméWINES & SPIRITS 
none this week
MISCELLANEOUS |
||
 |
STUFFED CHICKEN BREASTS
4-6 thick chicken breast halves
1 1/2 c. grated Swiss cheese, divided
1/4 lb. thick sliced deli ham, finely diced
1/2 c. green onions
bread crumbs
1/4 cup butter
Preheat oven to 350 degrees. Slice chicken
breasts in half, lengthwise, to make two thin slices the same shape. Keep
pieces together, as you will be assembling these like a sandwich. In
a medium bowl, toss 1 cup of cheese with salami and onions. Divide the mix
evenly over half of the chicken slices. Place the other piece of the
chicken breast on top of the the chicken and cheese, and secure with
toothpicks. Place in a 9x13x2 inch pan which has been lightly sprayed with
nonstick cooking spray. Melt the butter in the microwave, and drizzle
evenly over top of the chicken breasts. Shake bread crumbs over surface of
the chicken. Sprinkle with remaining Swiss cheese.
Bake, uncovered, for 40 minutes. Serve immediately.
GOOD MASHED POTATOES
4 to 6 medium to large baking potatoes
3 oz. cream cheese
1 egg, beaten
1/4 c. sour cream
1 Tbsp. butter
salt and pepper to taste
Preheat oven to 350 degrees.
Peel potatoes and boil in water until flaky and done. Drain water and mash
potatoes. Add cream cheese, sour cream and butter. Whip until creamy. Add
salt and pepper to taste. Put mixture into buttered baking dish, and bake
for 20 to 30 minutes. To prepare ahead of time and serve later, keep
in refrigerator (2 to 3 days, covered). Bake 30 minutes at 350 degrees or
until steaming and hot in center.
Suggested Side Dish: Good Mashed Potatoes,
Petite Peas
-----------------------------------------------------------------------------------------------------------------------------------
APPLE CIDER PORK STEW
1-1/2 pounds boneless pork, cut into 3/4-inch cubes
4 tablespoons flour, divided
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. pepper
4 carrots, cut into 1/2-inch slices
2 medium potatoes, peeled and cut into 3/4-inch cubes
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1 small onion, chopped
1 medium apple, peeled, cored, and chopped
2-1/2 cups apple cider
1 Tbsp. balsamic vinegar
Combine 2 tablespoons flour, salt,
thyme, sage and pepper; toss with meat. Put carrots, potatoes, onion and
apple in slow cooker. Add pork cubes last. Combine apple cider and
vinegar; pour over meat. Cover and cook on low for 8 to 9 hours or medium
5 to 6 hours. (Stir twice during cooking.)
Turn slow cooker to high heat. Remove 1/2 cup of liquid from
slow-cooker and stir in 2 Tbsp. of flour, stirring until smooth. Stir
flour mixture back into slow cooker. Cover and cook 15 minutes longer, or
until thickened.
CHEDDAR CHEESE BISCUITS
2 cups Bisquick mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup butter, melted
1/4 tsp. garlic powder
Preheat oven to 450°F
In medium bowl, stir baking mix, milk and cheese with wire whisk or fork
until soft dough forms. On ungreased cookie sheet, drop dough by 10 to 12
spoonfuls about 2 inches apart. Bake 8 to 10 minutes or until golden
brown. In small bowl, stir butter and garlic powder until well mixed;
brush on warm biscuits before removing from cookie sheet.
Suggested Side Dish: Cheddar Cheese
Biscuits
-----------------------------------------------------------------------------------------------------------------------------------
EASY SOUTHWEST CHICKEN BOWLS
1-1/4 lb. boneless chicken breasts
2 Tbsp. taco seasoning
2 Tbsp. olive oil, divided
1 (15 oz.) can black beans, drained and rinsed
1/2 tsp. dried cumin
1 ripe avocado, peeled and seed removed
1 cup rice, uncooked
1/4 cup chopped fresh cilantro
1 or 2 limes
1 tsp. grated lime peel
Sprinkle both sides of chicken breast with taco seasoning. In a large
skillet, cook chicken using 1 Tbsp. of olive oil about 4-5 minutes per
side or until chicken is cooked through. Cut cooked chicken into strips.
Cook rice according to package directions, making sure to salt the
water. When rice is finished cooking, stir in 1 Tbsp. olive oil, fresh
cilantro, juice from the lime and lime peel.
Sprinkle beans with salt and cumin and heat in the microwave until warm. Dice avocado and sprinkle with a little salt and lime juice.
Divide everything into 4 bowls and drizzle
with extra lime juice.
-----------------------------------------------------------------------------------------------------------------------------------
EASY HAMBURGER & VEGETABLE TERIYAKI
1lb. box linguine
1 lb. lean ground beef
1 Tbsp. sesame oil
1/2 Tbsp. soy sauce
1 small onion, chopped
3 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz) bag of Oriental Style vegetables - well thawed
Sauce ingredients:
1 (10 1/2 oz) can Campbell's beef consommé
1/4 cup water
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1/2 tsp. ginger
1/4 cup creamy peanut butter
2 Tbsp. cornstarch
Cook 3/4 package of linguine according to package direction, breaking pasta into 3 pieces before cooking.
While pasta is cooking, using a large skillet, sauté ground beef, onion, and garlic in sesame oil until beef is browned and onion is tender. While browning the beef, sprinkle with salt, pepper and 1/2 Tbsp of soy sauce. Drain beef of any grease. Combine sauce ingredients in a medium bowl and mix well to blend. Add sauce to the cooked ground beef and bring to a light simmer; stirring constantly for about 1-2 minutes. Stir in vegetables and stir through to combine. When pasta is finished cooking, drain well and add to skillet; stir through until all is well coated and heated through.
Suggested Side Dish: Fresh Italian Bread and Butter
-----------------------------------------------------------------------------------------------------------------------------------
CHEESE MANICOTTI
Tomato sauce:*
1/2 tsp. minced garlic
1 Tbsp. olive oil
15 oz. tomato sauce
2 (16 oz.) cans diced tomatoes
1 1/2 tsp. oregano
1 1/2 tsp. dried parsley
Cheese filling:
2 c. cottage cheese
1 c. ricotta cheese
3 Tbsp. fresh-grated Parmesan cheese
2 eggs
1 1/2 tsp. dried parsley
dash pepper
8 oz. uncooked manicotti noodles
1 c. water
Preheat oven to 375 degrees. Place oil in a
large, nonstick skillet or a Dutch oven, and saute garlic. Add tomato
sauce and diced tomatoes. Stir in oregano and parsley. Bring to a boil,
and simmer, covered, for at least 20 minutes, but it can be as long as a
couple of hours. In a large bowl, combine all filling ingredients, and
stuff uncooked manicotti noodles. Lightly spray a 9x13x2 inch baking pan
with cooking spray. Pour about 2 cups of the sauce evenly over the bottom
of the pan. Arrange stuffed manicotti in a single layer over the sauce,
placing them side by side. Cover manicotti with the remaining sauce, and
pour 1 cup of water over the sauce. Cover pan with a double layer of
aluminum foil, place on a baking sheet, and bake for about 50 minutes.
Remove foil, and continue baking for an additional 10 minutes. Let stand a
few minutes before serving.
*To save time, you may want to use jarred spaghetti sauce for this recipe.
Just make sure that you use 5 cups of sauce.
Suggested Side Dish: Tossed Garden Salad
-----------------------------------------------------------------------------------------------------------------------------------
TURTLE CHEESECAKE
1 (7 oz., or half a 14 oz. bag) caramels
1/4 c. evaporated milk
3/4 c. chopped pecans, divided (optional)
1 chocolate cookie crumb pie crust
6 oz. cream cheese, softened
1/2 c. sour cream
1 1/4 c. milk
3.9 oz. pkg. chocolate instant pudding
fudge topping for drizzling
Unwrap caramels, and place in a
heavy pan with evaporated milk. Heat over medium-low heat, stirring
constantly until smooth. Stir in 1/2 c. chopped pecans, if desired. Pour
into chocolate pie crust. Combine softened cream cheese, sour cream, and
milk in a blender or a food processor, but a blender works best. Process
on a medium setting until smooth. Add pudding mix, and blend for an
additional 30 seconds. Scrape sides. Pour pudding mix evenly over caramel
layer. Chill until set, about an hour. Drizzle the fudge topping over the
pudding layer, creating a decorative pattern. If pecans were used,
sprinkle the remaining 1/4 c. over top of the cheesecake. Keep covered and
refrigerated.