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MEAT/FISH/SEAFOOD |
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1-1/2 lbs. boneless chicken breasts
4- 6 tilapia fillets
1 lb. lean ground beef
8-10 chicken thighs 
4-6 boneless center-cut pork chops
12 oz. cream cheese
8 oz. pkg.
cream cheese
PICKY EATERS CHICKEN FRIED RICE
1-1/2 lbs. boneless chicken breasts
1/4 cup flour
2 Tbsp. butter, divided
1 Tbsp. canola oil
2 Tbsp. soy sauce, divided
3 cloves garlic, minced
3 Tbsp. sliced almonds
1-1/4 cups enriched white rice (uncooked)
1 (14.5 oz) can chicken broth
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper
Rinse chicken well and lay on a large cutting board. Salt and pepper both sides of chicken. Using a very sharp knife, cut chicken into thick strips on the vertical. Sprinkle flour on both sides of chicken and evenly coat. In a large skillet, melt 1 Tbsp. butter with the oil and
sauté chicken for 3-4 minutes over medium-high heat until well browned. Half way through browning,
sprinkle 1/2 Tbsp. soy sauce over chicken. Remove chicken to a plate. Melt remaining butter in skillet and
sauté garlic for about 1 minute. Add rice and almonds and sauté for an additional 2 minutes. Pour in chicken broth, 1-1/2 Tbsp. soy sauce, ginger, salt, and pepper. Stir to combine and bring to a light boil. Add chicken in a single layer on top of the rice mixture. Reduce heat and simmer for 20-22 minutes.
Suggested Side Dish: French-Style Green Beans
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CREAMY GARLIC TILAPIA
4- 6 tilapia fillets
2 tablespoons olive oil
1 tsp. Cajun seasoning, divided
2 tablespoons butter
2 cloves garlic, minced
1 small jar Alfredo sauce
1/2 cup milk
Preheat oven to 400 degrees. Brush fish fillets with oil on both sides and lightly season with 1/2 tsp.
Cajon seasoning. Place fillets into a 9 x 13" baking dish sprayed with non-stick spray and bake for 10-12 minutes.
Melt butter in a medium saucepan over medium heat. Stir in the garlic and sauté
for 2 minutes careful not to burn. Stir in the Alfredo sauce. Pour milk into the empty
Alfredo sauce jar; shake well and pour into the sauce. Stir in 1/2 tsp.
Cajun seasoning and bring to a simmer. Reduce heat to low, cover and keep warm until the fish is fully cooked. Pour the sauce over the fish and rice.
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: Fluffy White Rice, Easy Caesar Salad
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CHILI WITH BOW TIE PASTA
2 cups uncooked Farfalle Pasta (bow tie)
1 lb. lean ground beef
1/4 salt
1/8 teaspoon pepper
1 small onion, diced
2 cloves fresh garlic, diced
1 (14. 5 oz ) can diced tomatoes
1 (14 .5 oz ) can tomato sauce
1 (15.5 oz. ) can kidney beans, drained
1 1/2 teaspoons chili powder
1/2 teaspoon paprika
1 tablespoon dried parsley
1 cup shredded Cheddar Jack cheese
Cook pasta as directed. While pasta is cooking, brown ground beef in a large skillet with onions and garlic. Season ground beef with salt and pepper while browning. Drain off any remaining grease. Add diced tomatoes, tomato sauce, kidney beans and spices. Bring to a light boil, reduce heat and simmer for 5 minutes. Drain pasta and stir into beef mixture until well combined. Remove from heat and top with cheddar jack cheese. Cover for about 3 minutes or until cheese has melted.
Suggested Side Dish: Italian Bread and
Butter
This meal is rated a one scrubbie clean-up.
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OVEN FRIED CHICKEN
8-10 chicken thighs
1 cup buttermilk
1 packet ranch buttermilk salad dressing mix
1/2 cup mayonnaise
1-1/2 cups dry breadcrumbs
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 degrees. Prick the chicken thighs with a fork. In a large bowl or
resealable bag, mix together the buttermilk, ranch dressing mix, and mayonnaise. Marinate
chicken for at least 1 hour. Mix together breadcrumbs, paprika, thyme, salt, and pepper. Dip
each chicken piece in breadcrumb mixture and coat well. Spray a baking sheet with nonstick
spray and bake for 40-45 minutes.
BAKED POTATO WEDGES
4-6 potatoes, cut into wedges
1 1/2 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add remaining ingredients, and toss to completely coat all
potato wedges. Cover a cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray. Place
potatoes on the sheet, and loosely cover with another sheet of aluminum foil. Bake for 20
minutes. Remove foil, turn potatoes, and bake an additional 20 minutes, or until potatoes are
browned on top.
Suggested Side Dish: Baked Potato Wedges,
Chopped Spinach
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SESAME PORK CHOPS
4-6 boneless center cut pork chops
4 tsp. sesame oil, divided if necessary
2 1/2 Tbsp. sesame seeds, divided if necessary
1 1/2 tsp. ground ginger, divided if necessary
3 Tbsp. soy sauce
1/3 c. dry white wine
1/2 lb. fresh-sliced mushrooms
2 Tbsp. finely-chopped onion
Heat sesame oil in a large, nonstick skillet over medium heat. Add
chops and brown, sprinkling with sesame seed and ginger, about 5 minutes
per side. (If you can only do about 2-3 chops at a time, use only half the
oil, sesame seeds, and ginger, then place fried chops in a 200 degree oven
while others are browning in remaining oil, sesame seeds, and ginger).
When both sides are browned, return all chops to the skillet, and add soy
sauce and white wine. Add mushrooms and onions. Stir gently to sauté,
then cover loosely, cooking about 5 minutes. Stir once during the 5
minutes. Serve immediately with the mushrooms and onions.
Suggested Side Dish: Long Grain and Wild
Rice, Broccoli and Cauliflower
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PASTA DELICIOSO
1 1/2 lbs. penne pasta
3 Tbsp. olive oil
1 tsp. minced garlic in water
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. dried parsley
1 tomato, diced, or 1 c. sliced grape tomatoes
salt and pepper to taste
12 oz. (1 1/2 pkgs.) cream cheese, slightly softened
Cook pasta according to manufacturer's directions. Drain and keep warm.
In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. Whisk until well-blended. Heat through, toss with cooked pasta, and serve on individual serving plates.
Suggested Side Dish: Tossed Salad
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QUICK PEANUT BUTTER PIE
4 oz. cream cheese, softened
8 oz. whipped topping, divided
1/2 c. peanut butter
1/2 c. powdered sugar
1 chocolate cookie pie crust
1 small chocolate bar, optional
In a large bowl, combine all ingredients, except the pie crust and
chocolate bar. Using 4 oz. of the whipped topping, beat until smooth.
Pour into the cookie pie crust. Use remaining whipped topping, and spread
on top of pie. Shave the chocolate bar with a potato peeler over the top
of pie, if desired. Refrigerate at least 2 hours before serving. Keep
leftovers in the refrigerator.