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MEAT/FISH/SEAFOOD:
2 3/4 -3 lbs.
ground beef, divided
4-6 pork chops
4-6 salmon fillets, or large fillet to cut
3
lbs. boneless chicken breastsDAIRY:
8 oz. sharp cheddar cheese (shredded)
24 oz. sour cream
2 pkg. crescent rolls
16 oz. half and half
pkg. fresh-grated Parmesan cheese
16-24 oz. cottage cheese
RICE/NOODLES: |
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bag or box rice
can of
unsweetened cocoa powder
QUICK VEGETABLE STIR-FRY
2 bags frozen oriental stir-fry
2 cloves garlic, chopped
3 teaspoons sesame oil
Sauce:
3/4 cup vegetable broth
2 tablespoons soy sauce
1 tablespoons brown sugar
1 tablespoons rice wine vinegar
2 teaspoons cornstarch
Whisk sauce ingredients together in a medium-bowl and let sit for 10
minutes.
Heat skillet or wok over medium high heat and add the oil. Cook garlic for 30 seconds before adding the frozen vegetables. Cook vegetables for about 5 minutes or until thawed. Stir in sauce mixture and cook until sauce has thickened.
Suggested Side Dish: Serve over white rice
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CHEESEBURGER BURRITOS
1 1/4 - 1 1/2 lbs. ground beef
3/4 c. water
1 packet (1.25 oz.) taco seasoning mix
8 oz. sharp cheddar cheese, grated
2 Tbsp. prepared brown mustard
1-2 pkgs. large burritos, warmed
2 c. shredded lettuce
2 c. chopped tomato
1 c. chopped onion
salsa or picante sauce
Preheat oven to 200 degrees. Wrap the burritos in aluminum foil, and
place in oven to keep warm. Brown beef in a large, nonstick skillet.
Drain. Stir in water and seasoning mix, and bring to a boil. Reduce heat
to low, and cook until thickened. Add the grated cheese and mustard, and
stir until cheese is melted. Keep warm on low heat. Place a small amount
of the beef mixture down the center of the burritos, and top with lettuce,
tomato, onions, and salsa. Roll up burritos, and serve immediately.
Suggested Side Dish: Refried Beans
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BALSAMIC VINEGAR PORK CHOPS
4-6 pork chops
lemon pepper seasoning
1 Tbsp. oil (not olive)
1/4 c. chicken bouillon
3 Tbsp. balsamic vinegar
2 Tbsp. butter
Preheat oven to 200 degrees. Rinse pork chops and pat dry. Coat both sides with lemon pepper. Heat oil in large, nonstick skillet over medium-high heat. Add pork chops and brown about 6 minutes. Turn, and brown about an additional 6 minutes. Remove pork chops from skillet and keep warm. (If you can't fry all chops at the same time, keep fried ones warmed while you cook the remaining ones). Add bouillon and vinegar to skillet. Heat and stir until thickened (about 1-2 minutes). Stir in butter, and blend well. Spoon sauce over chops, and serve immediately.
Suggested Side Dish: Baked Potatoes and
Sour Cream, French-Style Green Beans
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CROCKPOT
CHICKEN NOODLE SOUP
1-1/2 lbs boneless chicken breast
1 medium onion, chopped fine
3 cloves garlic
2 stalks celery, chopped
2 cups carrots, peeled and cut into small pieces
2 tablespoons olive oil
2 tablespoons butter
7 cups chicken broth
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups wide egg noodles uncooked
2 tablespoons chopped fresh parsley
Saute onions and garlic in melted butter and olive oil until soft. Add carrots and celery, cooking for a few more minutes.
Add the cooked vegetable mixture to your slow cooker with the rest of the ingredients, with the exception of the noodles and parsley.
Cook on low for 6-7 hours. Remove chicken breast and chop into small pieces with a knife.
Turn the crockpot to high and add the noodles and parsley. Cook about 12 minutes or until noodles are tender.
Suggested Side Dish: Dinner Rolls
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MOUNTAIN-STYLE CHILI
1 1/2 lbs. lean ground beef
1 tsp. minced garlic in water
1 1/2 c. chopped onions
1 c. chopped green pepper
2 (15.75 oz.) cans Campbell's pork and beans, including sauce
16 oz. can tomato sauce
1 c. water
4 tsp. chili powder
In a Dutch oven or large, deep, nonstick skillet, sauté beef, garlic, onions, and green pepper until meat is browned and vegetables are tender, about 3 to 5 minutes. Drain off fat. Add pork and beans, tomato sauce, water, and chili powder. Bring to a boil, then simmer for 10-15 minutes to blend flavors. Serve immediately.
Suggested Side Dish: Crescent Rolls and
Butter
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SALMON, CAJUN-STYLE
1/3 c. butter
2 Tbsp. Cajun seasoning, or blackened seasoning
1/2 tsp. minced garlic in water
1/2 c. dry vermouth
4-6 salmon fillets, or enough fillets to cut into 4-6 portions
1/4 c. finely chopped walnuts or pecans, optional
lemon wedges
Melt butter in large, nonstick skillet over medium-high heat. Stir in
Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add
vermouth. Cook for 3 minutes, stirring constantly. Add salmon
fillets and optional nuts. Cook for about 10 minutes per inch of
thickness, or until fish flakes easily when tested with a fork. Squeeze
lemon over salmon and serve immediately.
FETTUCCINE CASSEROLE
4-5 green onions, finely chopped
3/4 stick of butter
1 1/2 c. chicken bouillon
2 c. half and half
2 c. sour cream
1/2 c. fresh-grated Parmesan cheese
1 Tbsp. dried chives
1 lb. fettucine noodles, cooked and drained (we broke them in half first)
dry bread crumbs for topping
Preheat oven to 300 degrees. In a medium skillet, cook the green onions in
butter and bouillon for about 5 minutes. Remove from heat and stir in the
half and half. Using the pot you cooked the fettucine noodles in, mix
thoroughly with the next 4 ingredients. Pour into a large, greased
casserole, and top with a light sprinkling of bread crumbs. Bake,
uncovered, for 30 minutes, being careful not to overcook. Serve
immediately.
Suggested Side Dish: Fettucine Casserole,
Buttered Succotash
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GRILLED VEGETABLES AND CHICKEN SANDWICHES
1 1/2 lbs. boneless chicken breasts
4 Tbsp. olive oil (approximate)
4-6 semi-hard sandwich buns
1/2 tsp. minced garlic in water
1 medium sweet onion, thinly sliced
1 red pepper, cut into large strips
1 yellow pepper, cut into large strips
1 Tbsp. chopped fresh rosemary, or 1 tsp. dried rosemary
1 Tbsp. capers
salt and freshly-ground pepper
2 tomatoes, thinly sliced
Preheat oven broiler or barbeque grill. Brush chicken breasts
with about 1 tablespoon of the olive oil. Place over medium heat on the
grill, or under broiler. Cook on each side until tender and no longer
pink, about 10-12 minutes per side. Transfer to a warm platter and set
aside. While the chicken is grilling, heat 2 tablespoons of the olive oil
over medium heat in a medium-size nonstick skillet. Add garlic, onions,
peppers, and rosemary and sauté until tender. Stir in capers. Salt and
pepper to taste. Set aside. Cut rolls in half. Brush each half of the bun
with about 1 tablespoon of the olive oil. When the chicken is taken off
the grill or out of the broiler, grill or broil the buns until golden. Set
aside and keep warm. Cut grilled chicken breasts into thin slices. On the
bottom half of each bun, place chicken slices, and top with the pepper
mixture and tomato slices. Place the top of bun on each sandwich, and
press down firmly so that the juices soak into the bun. Serve immediately.
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CHOCOLATE MOUSSE
3/4 c. sugar
1/3 c. unsweetened cocoa
3 Tbsp. cornstarch
dash salt
2 c. milk
1/4 tsp. almond extract (can use imitation)
1 c. whipped topping, thawed
In a medium saucepan, combine sugar,
cocoa, cornstarch and salt, and blend well. With a whisk, blend in the
milk. Cook over medium heat until mixture comes to a boil, stirring
(whisking) constantly. Kick the heat back a little, so the mix is still
boiling, but isn't at such a high temperature. Boil 1 minute, whisking
constantly. Remove from heat. Stir in almond extract.
Pour into an ungreased 9x13x2 inch pan. Cover surface of chocolate with
plastic wrap, and freeze for about 30 minutes, or just until cool. (You
may want to start checking at 20 minutes). Put the chocolate mixture in a
medium bowl, and fold in the whipped topping. Place the mousse in parfait
glasses if you have them. Serve immediately, or refrigerate until served.
Keep leftovers refrigerated.