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MEAT/FISH/SEAFOOD
1 lb. lean ground beef
1-1/2 lb. cod or other white fish
1 3/4 lb. boneless chicken breasts,
divided
1 lb. lean corned beef
6 -7 boneless thin-cut pork chopsDAIRY
1 lb. sharp cheddar cheese, or 2-3 c. shredded
8 oz. sour cream (optional)
5 oz container. fresh-grated Parmesan
cheese
1 lb. Swiss cheese, sliced thin
8 oz. cream cheese and 3 oz. cream cheese
8 oz. plain yogurt (not lite)RICE/NOODLES
1 small box orzo pasta
box/bag rice
1 lb. penne pasta
2 (6-7 oz.) pkgs. rice noodles (w/Asian foods)
12 oz. box tri-color fusili pastaFROZEN VEGETABLES
bag of French-Style green beans
bag of hash browns (like simply potatoes)FRESH VEGETABLES
4-5 tomatoes
1 lime
1 bunch of fresh asparagus
1 lemon
head of lettuce
bunch of green onions
1-2 bunches of green-leaf lettuce
bag of cole slaw
bunch of celery
bunch of carrotsCANNED GOODS
can of black olives
2 (28 oz.) cans crushed tomatoes
16 oz. can sauerkraut
14.5 oz. can diced tomatoesSOUPS/SAUCES
2 cans chicken broth (need 3 cups)MISCELLANEOUS
large bag of corn or tortilla chips
1 envelope taco seasoning mix
jar of capers
jar of Kalamata or oil-cured olives
Panko Style bread crumbs
can of plain peanuts
loaf of pumpernickel or seeded-rye bread
raisins (need one cup) 1 chocolate cookie crumb pie crust 1 qt. frozen vanilla yogurt (can use
lite or fat-free) 1 squeeze bottle caramel topping 1 squeeze bottle Smucker's Magic Shell
chocolate fudge topping chopped nuts of choice |
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MEXICALI STACK-UP
1 large bag of corn or tortilla chips
3-4 fresh tomatoes, chopped
1/2 head of lettuce, shredded
2-3 c. shredded sharp cheddar cheese
1/2 c. chopped black olives
1 bunch green onions, sliced
1 lb. lean ground beef
1 envelope taco seasoning mix
sour cream (optional)
salsa or picante sauce (optional)
In a medium nonstick skillet, fry the ground
beef and add the taco seasoning, following manufacturer's directions.
Place the vegetables, chips, and seasoned beef in individual bowls. Have
each person assemble their own stack, starting with the chips, and
followed by the meat sauce, cheese, lettuce, tomatoes, olives, and green
onions. Top with sour cream and salsa/picante sauce, if desired. Serve
immediately.
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SICILIAN PASTA
2- 28 oz. cans crushed tomatoes, drained
1 Tbsp. olive oil
1 tsp. red pepper flakes
1 1/2 Tbsp. capers, drained and rinsed
3 Tbsp. Kalamata or oil-cured olives, pitted and chopped
1 tsp. minced garlic in water
1 tsp. dried basil
1 lb. penne pasta
3/4 c. fresh-grated Parmesan cheese
In a medium saucepan,
combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic
and basil. Heat, uncovered, over low heat while you prepare the pasta.
(This can be made ahead of time and simmered for an hour or so). Cook the
pasta according to manufacturer's directions. Drain well. Toss the
hot pasta with the tomato mixture. Top with the grated Parmesan cheese and
serve immediately.
Suggested Side Dish: Easy Caesar Salad
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BAKED CRISPY FISH STICKS
1-1/2 lbs. cod fillet or other white fish, cut into 1/2" thick pieces
2 large eggs
1/4 - cup mayonnaise
1-1/2 cups Panko Style bread crumbs
3 Tbsp. shredded parmesan cheese
1/2 tsp. salt
3/4 cup flour
Preheat oven to 400 degrees. In a shallow dish, beat together the eggs and mayonnaise. Pour the bread crumbs onto a plate and mix with cheese. Pour the flour onto a separate plate. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere.
Spray a baking pan with cooking spray. Place the fish on the baking pan and bake for 15 - 20 minutes, turning the fish halfway through.
LEMON MAYONNAISE
3/4 cup mayonnaise
1 tsp. finely grated fresh lemon zest
1 tablespoon fresh lemon juice
2 tsp. minced garlic (jarred)
1/4 tsp. paprika
1/4 teaspoon salt
Mix together all ingredients and serve with fish.
RICE PILAF
3 tablespoons butter
3/4 cup orzo pasta
3/4 cup rice (uncooked)
1 small onion, diced
3 tsp. minced garlic
3 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. dried parsley
Melt the butter in a medium sauce pan over low heat. Sauté onion until soft. Add orzo pasta and rice,
sauté until golden brown. Add garlic the last 30 seconds. Add chicken broth, parsley, salt, and pepper to the pan and increase heat to medium-high. Stir well to combine and bring to a boil. Reduce heat; cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Suggested Side Dish: Rice
Pilaf, Fresh Asparagus
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PAD THAI
4-5 Tbsp. canola or vegetable oil
1 tsp. minced garlic in water
3/4 lb. chicken breasts, cooked and chopped
6-8 Tbsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
3 eggs, lightly beaten
1/2 c. crushed peanuts
2 (6-7 oz.) pkgs. rice noodles
In a small bowl, combine the brown
sugar, lime juice, soy sauce, and vinegar. Stir well, and set aside.
Prepare the rice noodles according to manufacturer's directions. Drain,
set aside and keep warm. In the meantime, in a large, nonstick skillet,
scramble the eggs. Break into chunks, and remove from the skillet. Set
aside. In the same skillet, heat the oil, and add the garlic. Add the
cooked chicken, and stir fry one minute. Add the drained noodles and the
sauce mixture to the skillet. Stir fry for an additional 3-5 minutes, or
until everything is well-combined. Add the peanuts and eggs, and mix well.
Serve immediately. *We have used both the wide rice noodles and the thread
noodles for this recipe. While we prefer the wide (similar to linguine),
both work well and taste excellent.
Suggested Side Dish: Tossed Garden Salad
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MAX'S FAMOUS REUBENS
1 lb. lean corned beef, sliced thin
1 lb. Swiss cheese, sliced thin
8 oz. cream cheese, softened
16 oz. can sauerkraut, drained
mustard (optional)
loaf of pumpernickel or seeded rye bread
Preheat oven to 350 degrees.
Lightly toast desired number of bread slices. Spread a layer of cream
cheese on the bottom half of each sandwich. Using a fork, add as much
sauerkraut as desired on top of the cream cheese, spreading loosely.
Follow with corned beef, and top with Swiss cheese. (You be the judge as
to how much of each to add). Place the lid on each sandwich, and wrap each
with aluminum foil. Place in oven on a baking sheet, and bake for about 20
minutes, or until sandwich is heated through and the cheeses are melted.
Cut in half, and serve immediately. Open and spread with mustard, if
desired.
SUNNY COLE SLAW*
1 lb. bag cole slaw
1 c. raisins
1/4 c. chopped onion
2/3 c. plain yogurt (not fat-free)
2 Tbsp. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. dill weed
salt and pepper to taste
Combine all ingredients, except cole slaw and raisins, in a small bowl.
Mix well. Put the Cole slaw and raisins in a large bowl, and stir to mix
in the raisins. Add the dressing ingredients. Toss well to coat all. Salt
and pepper to taste. Refrigerate until ready to use. *As with any cole
slaw, this is best made an hour or two in advance to give the flavors a
chance to mix.
Suggested Side Dish: Sunny Cole Slaw
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BAKED PORK CHOPS WITH CREAMY POTATOES
6-7
boneless thin-cut pork chops
1 tablespoon butter
1 tablespoon flour
1 medium onion, chopped
2 cups milk
1 (3) oz. pkg. cream cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried mustard
1/4 tsp. garlic salt
pepper
4 cups hash brown potatoes
Preheat oven to 350 degrees. In a large skillet, melt butter and brown pork chops and onions. Remove pork from skillet and set aside. Stir in 1 cup of milk and cream cheese bringing to a slight boil. Sprinkle flour in mixture stirring to combine for about 1 minute. Lower heat slightly and add the additional 1 cup of milk, dried mustard, Parmesan cheese, and salt & pepper.
Remove from heat and stir hash brown
potatoes. Pour mixture into casserole dish and top with the pork chops.
Bake covered for 25 minutes, then uncover and bake for 10-15 minutes longer or until mixture is bubbly and pork chops are cooked.
Sprinkle with additional parmesan cheese before serving.
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CHICKEN AND PASTA IN A BOWL
1 lb. boneless chicken breasts, cooked and cut into small pieces
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 tsp. minced garlic in water
2 Tbsp. butter
2 Tbsp. oil
1/4 c. flour
1 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
8 c. chicken bouillon
14.5 oz. can diced tomatoes, undrained
6 oz. uncooked tricolor fusili pasta
In large saucepan or Dutch
oven, sauté the chicken, onion, celery, carrots, and garlic in butter and
oil for 5 minutes. Remove from heat, and stir in flour, basil, oregano,
and pepper until blended. Return to medium heat. Gradually add broth (2 c.
at a time), and tomatoes, stirring. Add pasta. Reduce heat, and simmer,
uncovered, for about 30 minutes, or until pasta is cooked to desired
doneness. Let stand for about 5 minutes before serving.
Suggested Side Dish: Dinner Rolls, Tossed Garden Salad
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CHOCOLATE CARAMEL NUT PIE
1 chocolate cookie crumb pie crust
4 c. frozen vanilla yogurt, nonfat or lowfat, softened
1/2 c. chopped nuts*
1 squeeze bottle caramel topping
1 bottle Smucker's Magic Shell chocolate fudge topping
In a large bowl and using an
electric mixer, beat the yogurt on medium until smooth. Spoon about half
the yogurt into the pie crust. Spread gently into an even layer. Drizzle
the chocolate fudge topping over the frozen yogurt in a back-and-forth
lacy pattern. Sprinkle about 1/3 c. of the chopped nuts over the
chocolate, and top with the caramel topping, making a similar lacy pattern
as you did with the chocolate topping. Make a second layer by
spreading the remaining frozen yogurt, and topping with an additional
layer of chocolate topping, caramel topping, and top with the chopped
nuts. Freeze about 2 hours, or until firm. Keep leftovers frozen. *You can
choose from several different nuts here, and each produces a delicious
pie. Use pecans, walnuts or peanuts, depending on personal preference.