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MEAT/FISH/SEAFOOD
1-1/2 lbs. boneless top sirloin steak
4-6 boneless pork chops, about 1/2" thick
1 1/2 lbs. boneless chicken
breasts
1-1/2 lb. ground beef
1 (6.4 oz) package Starkist tuna
in water
1 (2.6 oz) package Starkist tuna
in water
1 lb. ham slice(s)DAIRY 
container fresh-grated Parmesan cheese
container fresh-grated Romano cheese
eggs (need 10)
milk (need 7 1/3 cups)
1 ( 3 oz) package cream cheese
2 (8oz.) bags provolone cheese, shredded
1 (8 oz.) bag of sharp cheddar
cheese, shredded
1 box of unbaked pie crusts
8 oz. cream cheeseRICE/NOODLES
box of regular rice
box of orzo pasta
1 (12 oz.) bag medium egg noodlesFROZEN VEGETABLES
1 bag/box petite peasFRESH VEGETABLES
2 green peppers
2 large sweet potatoes
1 lb. fresh green beans
2 fresh lemons
1 small bunch fresh spinach
1 (8 oz.) package fresh sliced mushrooms
1-1/2 or 2 lbs baby red potatoes
5-6 tomatoes
2 bunches green leaf lettuce
bunch of basilCANNED GOODS
1 (6 oz.) can tomato paste
8 oz. can crushed pineapple SOUPS/SAUCES
jar beef bouillon
24 ozs. beef broth (3 cups)
jar of chicken soup base
16 ozs. chicken brothMISCELLANEOUS
dinner rolls
balsamic vinegar
soy sauce
1 pkg. slivered
almonds
1 container breadcrumbs
small pkg. pine nuts
2 pizza crusts
loaf of Italian bread
loaf of regular sliced bread
8 oz. container whipped topping |
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CROCKPOT BEEF & PEPPER
1-1/2 lbs. boneless top sirloin steak
2 teaspoons canola oil
1 medium onion, chopped
2 tablespoons flour
2 medium green peppers, cleaned with seeds removed, sliced into strips
3 cups beef broth
1 teaspoon beef bouillon
1 tablespoon soy sauce
3 ounces tomato paste (1/2 of a 6 oz. can)
1 teaspoon oregano
1/2 teaspoon onion salt
1/4 teaspoon pepper
salt
Sprinkle each side of beef with
salt & pepper. Using a very sharp knife, cut the steak into pieces.
Sprinkle flour over beef pieces until both sides of each piece is
covered. Rub the flour using your fingers. (This can be done right
on the cutting board.)
Spread canola oil first and then onions on the bottom of the crockpot.
Place beef pieces on top of the onions. In a medium
bowl, mix the beef broth, soy sauce, tomato paste, onion salt, oregano and pepper
until well blended. Pour mixture over beef and cook on low for 6-8
hours or high for 3-4 hours. If sauce is not thick enough use a little
cornstarch to thicken.
Add the green pepper slices to the
crockpot about 45 minutes before the end of cooking time.
Cornstarch: Turn crockpot to high. In a small cup, mix 2 teaspoons of
cornstarch with 2 teaspoons of water. Add to the crockpot liquid,
stirring well to combine. Let simmer on high for a few minutes.
Suggested Side Dish: Rice or Buttered Noodles, Dinner Rolls
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BROWN SUGAR PORK CHOPS
1 Tbsp. olive oil
1/4 cup brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. soy sauce
1 tsp. minced garlic
1/4 cup water
2 tsp. corn starch
Preheat oven to 350 degrees. Rub pork chops with oil and salt and
pepper to taste. Spray a baking dish with nonstick spray and place pork
chops in dish. Bake for 25 minutes.
Add the sugar, vinegar, soy sauce, garlic, cornstarch and water to a small
sauce pan. Stir well and bring to a light boil. simmer until sauce
thickens. Glaze chops with the mixture and place back in the oven for
about 20 minutes or until cooked through.
GREEN BEANS WITH ALMONDS
1 lb. fresh green beans, cleaned with ends removed (or 1 lb. Frozen is 2nd best)
4 Tbsp. slivered almonds
2 Tbsp. butter
2 tsp. fresh lemon juice
Place cleaned green beans in a glass casserole, add 4 Tbsp. water, and cover. Microwave for 13 to 15 minutes on high, stirring once, or until crisp-tender. Drain, and return to casserole to keep warm.
In a small saucepan, cook and stir almonds in butter on the range top until golden. Remove from heat and stir in lemon juice. Add the almond mixture to the green beans and stir to coat. Serve immediately.
Suggested Side Dish: Sweet Potato Wedges, Green Beans with Almonds
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HERB-FRIED CHICKEN
1 1/2 lbs. boneless chicken breasts
1/2 cup milk
COATING MIXTURE
1/4 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon sage
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
1 Tbsp. Canola oil
1 Tbsp. butter
Pound chicken breasts to flatten or cut horizontal if breasts are too thick. Soak chicken in milk while mixing the the herbs and flour. Mix the flour and herbs in a large plastic resealable bag and shake well to blend. Shake excess milk from chicken and place in resealable bag one piece at a time. Shake bag until chicken is well coated. Melt butter with the olive oil over medium heat. Turn heat to medium-high and place chicken in the skillet.
Brown chicken 3 minutes on one side then flip chicken over and brown the other side for about 3 minutes. Flip chicken over one more time; cover and reduce heat, cook chicken for 15-20 additional minutes or until cooked through.
LEMON CREAM ORZO WITH SPINACH
2 cups orzo pasta
2 tsp. chicken base
2-3 cups fresh spinach, chopped fine
1 (3 oz.) package of cream cheese
1/3 cup milk
1 lemon
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/4 tsp. pepper
Bring a medium pot of water to a boil. Add chicken base to the water. When water boils, add pasta and spinach at the same time and cook according to pasta instructions Drain orzo/spinach and leave in the colander while preparing the sauce. Using the same pot, melt cream cheese over low heat slowing adding the milk. Stir in the juice of 1 lemon, grated lemon peel, and salt & pepper. Stir through to combine adding a little more milk if necessary to get a creamy sauce.
Pour orzo back into the pan and stir gently until well coated with sauce.
Suggested Side Dish: Lemon Cream Orzo with
Spinach
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DREAMY MUSHROOM MEATLOAF
1-1/2 lbs. ground beef
1 (8 oz.) package fresh sliced mushrooms
1 medium onion – finely chopped
2 teaspoons minced garlic
1 tablespoon Worcestershire
2 tablespoons butter
1/2 cup bread crumbs
1/2 cup Romano cheese
1/2 cup milk
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat oven to 350 degrees.
Place mushrooms in a food processor and pulse until finely chopped. Melt butter in a small skill and add mushrooms, onions, (chop onions after the mushrooms) garlic and Worcestershire. Saute for about 3-4 minutes. Place ground beef in a medium size bowl. Pour mushroom mixture over the beef and let cool for 5 minutes.
Add bread crumbs, eggs, milk, cheese and seasonings. Mix with your hands to combine. Spray a casserole dish with non-stick spray and place meat mixture in dish forming a square shaped
meatloaf. Bake for 1 hour.
BABY RED POTATOES
1-1/2- 2 lbs. baby red potatoes
juice of half a lemon
1-2 tablespoons olive oil
1 tablespoon parsley
salt & pepper to taste
Bring a pot of lightly salted water to a boil. Cook the potatoes until tender,
20 to 25 minutes. Toss with lemon, olive oil, salt, pepper, and fresh parsley
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: Easy Caesar Salad, Baby Red Potatoes
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PESTO PIZZA
SAUCE:
2 c. loosely-packed fresh basil leaves
1/3 c. pine nuts
1 tsp. minced garlic in water
1/2 c. fresh-grated Parmesan cheese
1/2 c. extra-virgin olive oil
salt and pepper to taste
2 pizza crusts, premade, or make own
1/2 tsp. red pepper flakes, optional
4 c. grated provolone cheese
Process the sauce ingredients
except the olive oil to a rough paste in a food processor or blender.
Slowly add the olive oil (through a feed-tube if you have one) until a
smooth paste is produced. Season with salt and pepper.
Spread desired amount of sauce over each of the pizza crusts. Sprinkle
with the red pepper flakes. Top with the grated provolone, and bake
according to the crust directions. Let stand a few minutes before slicing.
*We have added extra ingredients like sliced green peppers, fresh sliced
mushrooms, and onion rings to this pizza. All ways are delicious-
experiment to find your favorite! **You can store the leftovers of the
sauce in the refrigerator for up to a week, or freeze.
Suggested Side Dish: Tossed Garden Salad
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QUICK SKILLET CREAMY TUNA NOODLE
10 ounces medium-sized egg noodles
3 tablespoons butter
3 tablespoons flour
3 cups milk
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups petite frozen peas (thawed)
1 cup fresh grated Parmesan Cheese
1/2 cup sharp cheddar cheese, shredded
1 (6.4 oz) package Starkist tuna in water
1 (2.6 oz) package Starkist tuna in water
In a large saucepan over medium-high heat, melt 3 tablespoons of butter. Stir in the flour until well blended. (Works well using a wire wisk.) Gradually stir in one cup of milk, stirring well to combine. Continue adding the rest of the milk, chicken broth, salt, and pepper stirring continuously until reaches a light boil. Add the noodles and stir through to combine. Simmer for about 5-6 minutes, stirring often. When noodles are tender, stir in tuna fish and peas. Remove from heat; add Monteray/Cheddar cheese to top of the noodles. Cover until cheese melts.
Suggested Side Dish:
Italian Bread and Butter
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KINDA QUICHEY* (must sit for 1
hour and bake for 1 hour)
1 lb. ham slices, cut into chunks
9 eggs
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
dash pepper
10-12 slices of white bread, cubed
1 1/2- cups sharp Cheddar cheese, shredded
In a large bowl, beat the eggs and milk. Add the
seasonings and bread cubes. Fold in the ham and cheese. Spray a
9x13x2 inch pan with a coating of nonstick cooking spray. Pour the ham/egg
mix into the pan, spreading evenly. Cover with plastic wrap and let stand
for 1 hour. Preheat oven to 350 degrees. Bake
uncovered for 1 hour. Cool slightly before cutting into squares. Serve
immediately. *This casserole has to sit for 1 hour and bake for 1 hour, so
make sure you give yourself enough time!
Suggested Side Dish: Tossed Garden Salad
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MILLIONAIRE PIE
1 pie crust
8 oz. cream cheese, softened
2 c. powdered sugar
1 c. crushed pineapple, drained and chilled
1 1/2 c. whipped topping
crushed walnuts (optional)
Bake your pie crust according to manufacturer's directions and cool.
In a large bowl, combine the cream cheese, sugar, and pineapple. Fold in the whipped topping. Pour into the pie shell, and add crushed nuts if desired. Refrigerate until ready to serve. Keep leftovers refrigerated.