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MEAT/FISH/SEAFOOD
1- 1/4 lbs. ground beef
3 lbs. boneless chicken breasts, divided
1-1/2 lbs. salmon
2-3 pork chopsDAIRY
pkg. fresh-shredded Parmesan cheese
3 oz. package cream cheese
pkg. shredded Mexican Four Cheese Blend (optional)
8 oz. container sour cream
2 pkgs. crescent rolls
1 package flour tortillas
1 package shredded Cheddar/Montery jack cheeseRICE/NOODLES
box of your favorite spaghetti
box of regular riceFROZEN VEGETABLES
1 (10 oz.) box chopped broccoli
small bag frozen corn FRESH VEGETABLES
1 large green pepper
(8 oz.) package sliced mushrooms1 bunch or head of lettuce
pkg. grape tomatoes, or 1-2 tomatoes
1 medium cucumber
1 medium red pepper
1 medium tomato
1 bunch green onions
1 lime
1lb. fresh green beansCANNED GOODS
1 (28 oz) can crushed tomatoes in light puree
2 (15.5 oz.) cans kidney beans
1 (29 oz.) can diced tomatoes
1- 2 cans refried beansSOUPS/SAUCES
1 (8 oz) can tomato sauce
powdered chicken bouillon
2 (14.5 oz.) cans vegetable broth, or vegetable bouillon cubes
1 (14.5 oz.) can chicken broth
1 can cream of chicken soup
1 jar picante sauceWINES & SPIRITS none this week MISCELLANEOUS
box of barley
Italian bread (also use 2 slices
for meatballs)
box Panko bread crumbs
Dijon-style mustard
sesame seeds (optional)
sesame oil
peanut oil 1 large graham cracker
crust 2 (3.9 oz.) pkgs. instant
chocolate mint pudding 8 oz. container whipped
topping jar chocolate fudge
topping, optional |
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SPAGHETTI & SKILLET MEATBALLS
1-1/4 lb. lean ground beef
2 slices white bread
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. onion salt
1 egg
1/2 cup grated parmesan cheese
1 Tbsp. dried parsley
1/2 Tbsp. canola oil
1 small onion, diced
4 cloves of garlic, minced
1 (28 oz.) can of crushed tomatoes in light
puree
1 (8 oz) can tomato sauce
1/4 cup water
1 tsp. sugar
1/2 tsp. onion salt
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
Soak the 2 slices of bread in milk. Place ground beef into a large bowl and sprinkle with onion salt, salt and pepper. Add egg, grated parmesan cheese, parsley and soaked bread. Mix well with your hands.
Form meat into golf ball sized
meat balls and lay on a sheet of waxed paper. (You can let meat
balls sit for 15-20 minutes before cooking.) In a large skillet with
a lid, sauté onion and garlic in oil over very low heat until tender.
Add crushed tomatoes, tomato sauce, water, sugar, and onion salt.
Stir and bring to a light boil. Add meatballs in a single layer on
top of sauce. Reduce heat; cover and simmer for 20 minutes.
Stir meatballs once during cooking. Uncover and stir lightly;
simmer for an additional 10 -15 minutes.
Suggested Side Dish: Tossed Salad
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CREAMY CHICKEN
ENCHILADAS
10 flour tortillas (8"), room temperature
1 can (10 3/4 oz.) cream of chicken soup
8 oz. sour cream
1 c. picante sauce (we like medium)
2 tsp. chili powder
2 c. chopped cooked chicken
1 1/2 c. shredded Monterey Jack cheese, divided
1 medium tomato, chopped
1-2 green onions, sliced
Preheat oven to 350 degrees. In a medium bowl, mix soup, sour cream, picante sauce, and chili powder. In another bowl, mix 1 cup of the picante sauce mixture, chicken, and 1 c. cheese. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up, and place seam-side down in a 3-qt. shallow baking dish, or a 9x13x2 inch pan. Pour remaining picante sauce mixture over enchiladas. Sprinkle with the remaining 1/2 cup cheese. Cover. Bake for 40 minutes, or until hot. Top with chopped tomatoes and onion slices. Serve immediately.
Suggested Side Dish: Refried beans
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VEGETARIAN CHILI
2 (14 1/2 oz.) cans vegetable broth
1 c. medium barley
1/2 tsp. ground cumin
3-4 tsp. chili powder
1 large onion, chopped
1 large green pepper, chopped
8 oz. fresh sliced mushrooms, chopped
2 (15 1/2 oz.) cans kidney beans
1 (29 oz.) can diced tomatoes
1 tsp. sugar
1 pkg. shredded Mexican four cheese blend (optional)
sour cream (optional)
Pour the vegetable broth into a 5-quart (or larger) slow cooker. Add the barley, cumin and chili powder. Stir well. Add the chopped onion, green pepper, and mushrooms to the pot. Put the beans in a colander, rinse well, and drain. Add the beans to the pot. Add the tomatoes with their juices. Sprinkle the sugar evenly over the tomatoes. Cook on low for 8 to 10 hours. Stir well to combine, and ladle into individual serving bowls. Serve immediately with shredded cheese and sour cream, if desired.
Suggested Side Dish: Italian Bread and
Butter
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EASY PANKO CRUSTED SALMON
1-1/2 lb. Salmon filets
salt & pepper
1 cup Panko breadcrumbs
2 Tbsp. olive oil
1 tsp. lemon zest
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
Preheat oven to 375 degrees. In a small bowl combine the Panko, lemon zest and olive oil. Stir until well blended.
In another small bowl, mix together the mustard and mayonnaise.
Place salmon filets on a baking sheet sprayed with nonstick spray. Sprinkle salmon with salt and pepper. Spread the
mayonnaise and Dijon mixture evenly over the filets. Sprinkle the Panko crumb mixture evenly over the fish and press lightly to adhere.
Bake the salmon for 15-20 minutes or until cooked through.
CREAMY RICE & BROCCOLI
1 cup white rice (uncooked)
1 Tbsp. butter
1 (14.5 oz.) can chicken broth
1 (10 oz.) box chopped broccoli - thawed
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1 (3 oz.) package of cream cheese, cut into small cubes
1/2 cup shredded Parmesan cheese
In a large pan with a lid, sauté rice in butter for about 2 minutes over medium-high heat. Add chicken broth, chopped broccoli, salt, and pepper. Stir well to combine and bring to a light boil. Reduce heat; cover and simmer for 15-20 minutes. Turn heat to very low and add milk, cream cheese, and parmesan cheese. Gently stir through until cheese is melted. Add additional milk if necessary.
Suggested Side Dish: Creamy Rice with
Broccoli
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SESAME PORK RICE SALAD
3 c. cooked rice
1 1/2 c. cooked pork, cut into thin strips*
1 medium cucumber, peeled, seeded and cut into julienne strips
1 medium red pepper, cut into julienne strips
1/2 c. chopped onion
2 tablespoons sesame seeds, toasted (optional)
1/4 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. white vinegar
1 Tbsp. peanut oil
1 tsp. sesame oil
Combine rice, pork, cucumber, pepper, onions and sesame seeds in large
bowl. Combine broth, vinegar, soy sauce and oils in
small bowl, and pour over rice mixture. Toss lightly. Serve at room
temperature or slightly chilled.
* You can substitute 1 1/2 c. slivered cooked chicken for pork, if desired.
Suggested Side Dish: Crescent Rolls and
Butter
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HONEY-LIME CHICKEN
1-1/4 lb. boneless skinless chicken
breasts
1/4 cup Honey
2 Tbsp. Dijon mustard
2 Tbsp. lime juice
2 cloves garlic, minced fine
2 Tbsp. soy sauce
1 tsp. grated lime zest
Mix honey, mustard, lime juice,
garlic, soy sauce and lime zest until well blended. Reserve 1/2 cup of the
honey mustard mixture for serving with cooked chicken. Pour 1/4 cup of the
mustard mixture over chicken; cover. Marinate for 1 to 4 hours in the
refrigerator. Remove chicken from marinade; discard marinade.
Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture. Serve with reserved honey mustard mixture.
GREEN BEANS AND CORN
1 Tbsp. olive oil
1 Tbsp. butter
1 pound green beans (about 20 total green beans, trimmed)
1 small bag frozen corn, thawed
2 large garlic cloves, minced
1 tsp. dried basil
salt and pepper to taste
Heat olive oil and butter in a skillet over medium high heat. Add the green beans and a splash of water, cover the skillet and cook for 3 to 5 minutes. Lightly salt and pepper beans as they cook. Add the corn, garlic and
basil; sauté another 2 minutes. Season again lightly with salt and pepper.
Suggested Side Dish: Green Beans and Corn
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CHOCOLATE
MINT CREAM PIE
1 large graham cracker crust
2 pkgs. (3.9 oz.) instant chocolate mint pudding
milk
8 oz. container whipped topping
chocolate fudge topping, optional
In a large bowl, prepare the pudding mix according to the
manufacturer's directions for pie preparation. Remember to double the
milk, as you are using two boxes of pudding mix. Pour into the graham
cracker crust and refrigerate.
Before serving, top the pie with a layer of whipped topping. Warm the hot
fudge in the microwave to soften to drizzle consistency. (It tends to
"blob" on the pie anyway). Drizzle over the whipped topping, and
serve. Refrigerate any leftovers.