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Thank you for milk (about 1 cup) butter (about 2 sticks) eggs (3) flour sugar canola oil olive oil onions Worcestershire sauce cider vinegar brown sugar jar of minced garlic in water fresh bulb garlic Caesar salad dressing seasoned croutons favorite salad dressing(s) Seasonings: |
MEAT/FISH/SEAFOOD
3 lbs. boneless chicken
breasts
1-1/2 pounds cod 
3-4 lb. boneless pork loin roast
3-4 lb. chuck roast DAIRY 
8 oz. ricotta cheese
8 oz. Swiss cheese
pkg. fresh-grated Parmesan cheese
8 oz. heavy cream
8 oz. sharp cheddar cheese, shredded
butterRICE/NOODLES
box of jumbo shells
box of rice
1 lb. penne pastaFROZEN VEGETABLES
1 box (10 oz.) chopped broccoli
1 box (10 oz) corn
bag of French-style green beansFRESH VEGETABLES
1 bunch of lettuce
1-2 tomatoes, or grape tomatoes
bag of potatoes
1 bunch of asparagus
2 lbs. baby red potatoes
1 lemon
1 bag baby spinach
1 red pepper
bunch of broccoliCANNED GOODS
1 can (29 oz.) crushed tomatoes
1 can (8 oz.) tomato sauce
2 cans (4 oz.) whole mushrooms
1 can (12 oz.) evaporated
milk16
oz. can crushed pineappleSOUPS/SAUCES 1
can (14.5 oz.) chicken broth
2 cans (14.5 oz.) beef broth
1 can (6 oz.) tomato pasteWINES & SPIRITS
none this weekMISCELLANEOUS
Panko style bread crumbs
canister of regular bread crumbs
1 jar (18 oz.) apricot preserves
Dijon mustard
slivered almonds (optional)
box graham cracker crumbs
bag powdered sugar
3 large bananas
12 oz. container whipped topping
chopped walnuts (optional)
jar maraschino cherries (optional) |
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BROCCOLI AND CHEESE STUFFED
SHELLS
1 box jumbo shells
1 10 oz. package frozen chopped broccoli, thawed
1 c. ricotta cheese
1/2- 1 c. shredded Swiss cheese
1 Tbsp. finely chopped onion
1 (29 oz.) can crushed tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and freshly ground black pepper, to taste
Preheat oven to 375
degrees. Prepare pasta
according to manufacturer's directions. Drain and set aside. Combine
broccoli, ricotta cheese, Swiss cheese, onion, basil, oregano, salt, and
pepper. Stir together until well blended. Pour about 1 cup tomatoes over
the bottom of a lightly sprayed 9x13x2 inch baking pan. Spread tomatoes
evenly over the bottom. Spoon
about 1 round tablespoon of cheese mixture into each shell and place
open-side up in an even layer in the pan. Pour remaining tomatoes over and
around shells. Cover pan with foil.
Bake for about 25 minutes or until heated through, and serve immediately.
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PARMESAN BAKED CHICKEN WITH GARLIC
1-1/2 lbs. boneless chicken breasts, split
3 tsp. minced garlic (in the jar)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning
1/2 cup Panko bread crumbs
1/2 cup Parmesan cheese
Preheat oven to 400 degrees. Combine garlic, olive oil, and poultry seasoning in a small dish and microwave for 1 minute.
Make small crosswise slits down the length of each chicken breast, being careful not to cut too far into the chicken. Pour oil mixture over chicken and marinate at least one hour.
Mix bread crumbs and Parmesan and place in a shallow dish. Dip each chicken breast into breadcrumb mixture pressing on as much of the coating as you can.
Spray a baking sheet with nonstick spray and lay each chicken piece on sheet. Bake for 30 minutes.
EASY CREAMED CORN
1 (10 ounce) package corn, thawed
1/2 cup heavy cream
1/2 teaspoon salt
1 Tbsp. sugar
1/4 teaspoon freshly ground black pepper
1 Tbsp. butter
1/2 cup milk
1 Tbsp. flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted.
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FAMILY BAKED FISH
1-1/2 pounds cod
1/4 cup flour
1/4 teaspoon salt
1 tsp. Creole seasoning
2 eggs, lightly beaten
1-1/2 cups dry bread crumbs
Preheat to 425 degrees. Coat a large baking sheet with cooking spray.
Place flour, Creole seasoning and salt in a shallow dish. Place eggs in a
third shallow dish. Dredge fish in the flour mixture until well coated.
Dip floured fish in eggs and then coat all sides with breadcrumbs. Place
fish on baking sheet and spray fish lightly with cooking spray. Bake fish
about 20 minutes until well browned.
ROASTED RED POTATOES
2 lbs. baby red potatoes, unpeeled and quartered
1/4 cup butter, melted
2 tsp. minced garlic
1 tsp. salt
1/2 lemon, juiced
1 tbsp. grated Parmesan cheese
Preheat oven to 425 degrees. Place potato quarters in a medium sized bowl
or large resealable plastic bag with melted butter, garlic, salt, lemon
juice, and Parmesan cheese. Coat well and place potatoes on large rimmed
baking sheet and roast potatoes until golden brown and tender, stirring
occasionally, about 40-50 minutes.
How to sauté spinach: Add
about 1/4 cup of chicken broth to a large skillet. Clean
spinach and remove stems or any rough parts. Place all of the
spinach in the skillet and cook on medium-high until well wilted; stirring
constantly. When spinach in tender, squeeze lemon over spinach and
add small amounts of butter, olive oil, salt and pepper.
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APRICOT GLAZED PORK ROAST* allow 8-9 hours for this recipe
1 can chicken broth
1 jar (18 oz.) apricot preserves
1 large onion, chopped
2 Tbsp. Dijon mustard
3-4 lb. boneless pork loin roast
cornstarch (optional)
Mix the broth, preserves, onion, and mustard
together in a crockpot/slow cooker. Add pork and turn to coat. Cover and
cook on low for 8 to 9 hours.
Remove pork from pot. If thicker sauce is desired, mix 2 Tbsp. cornstarch
and 2 Tbsp. water together. Stir into cooker, cover and cook on high for
about 10 minutes, or until mixture thickens. Slice pork and serve topped
with the sauce.
RICE CASSEROLE
1 stick butter
1 large onion, chopped fine
2 c. regular uncooked rice
2 cans (14.5 oz.) beef broth
1/2 lb. sharp Cheddar cheese, grated
2 (4 oz.) cans whole mushrooms, with liquid
1 c. toasted slivered almonds (optional)*
Preheat oven to 325 degrees. Sauté the onion in butter. Add uncooked rice, and simmer for 5 minutes.
Pour all ingredients except the almonds into a lightly greased casserole.
Bake uncovered for one hour. (If rice appears too soupy, bake an
additional 10 minutes). Remove from oven and stir in almonds, if desired.
Serve immediately. *If desired, place almonds in a single layer on a piece
of aluminum foil in the toaster oven. Set control to top brown. Keep your
eye on them to prevent burning, and turn every once in a while to evenly
brown. If you don't have a toaster oven, place in the preheated oven while
you are preparing the rice.
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SUNDAY SUPER
POT ROAST
1 Tbsp. canola oil
3 lb. chuck roast
1 medium onion, chopped
Sauce Ingredients:
3 cloves garlic, minced
8 oz. can tomato sauce
6 oz. can tomato paste
2/3 c. packed brown sugar
1/2 c. cider vinegar
2 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
Spread canola oil on bottom of crockpot. Add onions and then chuck
roast. Mix sauce ingredients in a medium bowl and pour on top of the
roast. Cook on low for 7-8 hours or medium for 4-5 hours.
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DIJON CHICKEN AND BROCCOLI PASTA
1 lb. penne pasta
1 1/2 lbs. boneless chicken breasts, cut into 1 inch pieces
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. minced garlic in water
3 c. fresh broccoli florets
1-2 large red peppers, cut into thin strips
1/2 c. chicken bouillon
1 (12 oz.) can evaporated milk
1 Tbsp. cornstarch
3 Tbsp. Dijon mustard
fresh-grated Parmesan cheese (optional)
Coat a large, nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken. Add salt, pepper, and garlic, and
stir-fry 4 to 5 minutes or until chicken is browned and cooked through.
Remove chicken from skillet and place in a medium bowl.
Meanwhile, put on a large pan of water and
prepare penne pasta according to manufacturer's directions. Drain and keep
warm. Set pot aside. Add broccoli, red pepper, and chicken bouillon to
skillet. Simmer over medium heat 5 to 6 minutes or until vegetables are
crisp-tender. Transfer to bowl with chicken. In a small bowl or measuring
cup, combine 1/4 cup of the milk with cornstarch, and mix until smooth.
Add to the skillet with the remaining milk, and stir until thickened.
Reduce heat and stir in mustard. Add the reserved chicken and vegetables.
Return the drained pasta to the cooking pot, and add the chicken and
vegetable mixture. Stir well to combine, and place on individual serving
plates. Serve immediately with Parmesan cheese, if desired.
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BANANA SPLIT CAKE
2 c. graham cracker crumbs
2/3 c. butter, melted
2 sticks butter, softened
2 eggs
2 c. powdered sugar
1 tsp. vanilla
3 large bananas, sliced
16 oz. crushed pineapple, drained (save juices)
12 oz. whipped topping
chopped walnuts (optional)
maraschino cherries, chopped (optional)
Mix graham cracker crumbs
and melted butter, and press in the bottom of a 9x13x2 inch pan.
Beat the softened butter, eggs, sugar, and vanilla until firm. Spread over
crumbs. Layer with banana slices, which have been dipped in the pineapple
juice. Top with the crushed pineapple, then a thick layer of whipped
topping. Sprinkle with nuts and maraschino cherry pieces, if desired.
Chill at least 8 hours before serving. Refrigerate leftovers.