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MEAT/FISH/SEAFOOD
3 lbs. boneless chicken breasts
1/2- 1 lb. lean thin-sliced deli roast beef
1-2 lbs. flounder fillets
1-1/2 lbs. boneless pork chops
1- 1 1/4 lbs. sirloin steakDAIRY
1 (8 oz.) package shredded Swiss cheese
1 tube refrigerated biscuits
1 (8 oz.) bag shredded cheddar
cheese
small container orange juice (need 1/2 cup)
small container half and half
1 tube refrigerated crescent
rolls
pkg. fresh-grated Parmesan
cheese box of
refrigerated pie crustsRICE/NOODLES
1 box orzo pasta
1 lb. spaghetti
1 box enriched white rice
1 lb. mini penne pasta
wild riceFROZEN VEGETABLES
1 (10 oz.) package broccoli florets
1 (14 oz.) package of baby
broccoli florets FRESH VEGETABLES
1 (8 oz.) package of fresh mushrooms
2 lbs. baby red potatoes
2 large red onions
bunch of Romaine lettuce
1 lemon
small bag carrots
celery (2 stalks)
12 oz. fresh mushrooms
container of grape tomatoes
bunch of green leaf lettuceCANNED GOODS
28 oz. can crushed Italian tomatoes
(20 oz.) can pineapple tidbits in juice
28 oz. can chopped tomatoes
1 (15 oz.) can cannellini beans 21 oz. can
cherry pie fillingSOUPS/SAUCES
8 oz. tomato sauce
4 cans chicken broth (6 -8 cups)WINES & SPIRITS
dry white wine
dry red wineMISCELLANEOUS
pkg. of flat bread
yellow corn meal
tartar sauce (optional)
Dijon mustard 1 lb. bag
frozen blueberries 2 (3.4 oz.)
pkgs. vanilla instant pudding 8 oz. container
whipped topping |
CREAMY SWISS & MUSHROOM CHICKEN OVER
BISCUITS
1 1/2 lbs. boneless chicken breasts
1 (8 oz.) package of fresh mushrooms, sliced
1 (10 oz.) package broccoli spears, cooked in microwave
3 Tbsp. butter
3 Tbsp. flour
4 cups milk
2 cups shredded Swiss cheese
1 tube of biscuits
Preheat oven to 350 degrees
Over medium heat, sauté chicken breasts in butter on both sides for about
1 minute per side. Remove chicken and cut into 2 inch pieces. Put back
into pan and add mushrooms, sauté for an additional 4 minutes or until
mushrooms are tender. Salt & pepper chicken & mushroom mixture.
Turn heat to medium high and Sprinkle flour over chicken & mushrooms,
stirring to coat. Slowly add 1 cup of milk and stir while bringing to a
light boil. Stir in additional milk, broccoli and 1-1/2 cups cheese. Let
simmer for about 2 minutes.
Pour mixture into a casserole dish. Place biscuits on top of mixture
evenly placed. Sprinkle with remaining Swiss cheese and bake uncovered for
22 minutes. Let sit for about 3 minutes before serving.
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GOURMET ROAST BEEF SANDWICHES
2 large red onions
3 1/2 Tbsp. olive oil
1/8 cup balsamic vinegar
1/2 cup mayonnaise
1/2 tsp. dried basil
3/4 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
1 tsp. olive oil
pkg. of flat bread, flavor of your choice
1/2-1 lb. lean thinly-sliced deli roast beef
Romaine lettuce pieces
salt and pepper
Preheat oven to 425 degrees.
Cut the onions into eight wedges apiece. Line a
large cookie sheet with aluminum foil. Gently toss the onions, 3 1/2 Tbsp.
oil, and vinegar in a large bowl. Sprinkle with salt and pepper. Arrange
onions in a single layer on the cookie sheet. Bake onions until brown at
the edges and just tender, about 10 minutes. Remove from oven and cool. In
the meantime, mix together the mayonnaise, basil, lemon juice, lemon zest,
and 1 tsp. of olive oil in a small bowl.
Prepare the flatbread to make sandwiches. (You may need to cut the bread
more than once to allow the sandwich to be picked up). Spread the
mayonnaise mixture over the bottom halves of the sandwiches. Place the
bottoms on individual serving plates, and top with the roast beef, onions,
and lettuce pieces. Salt and pepper to taste, and cover with top halves of
bread. Serve immediately.
PARMESAN RED POTATOES
2 lbs. baby red potatoes
2-3 Tbsp. olive oil
1 tsp. oregano
1/2 tsp. garlic powder
1/2 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 425 degrees. Wash and cut the potatoes into small cubes.
In a medium bowl, toss potatoes with olive oil to coat. Add oregano,
garlic powder, salt, and pepper and toss the mixture again to coat evenly.
Place coated potatoes on a baking sheet in a single layer. Sprinkle with
1/4 cup of parmesan cheese and bake for 20 minutes. Remove potatoes from
the oven and stir. Sprinkle with additional cheese and bake for 20
additional minutes. Size of the potatoes will vary on cooking time so be
careful not to burn.
Suggested Side Dish: Parmesan Red Potatoes, Sliced Carrots with Ranch Dressing
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PAN-FRIED FLOUNDER
1-2 lbs. flounder fillets
1/3 cup flour
1/3 cup yellow corn meal
1 Tbsp. lemon juice
1/4 cup dry white wine
3 Tbsp. butter
1 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
tartar sauce (optional)
In a gallon-size food storage bag, mix together the flour, corn meal,
celery salt, pepper, and thyme. Place flounder fillets in bag, a few at a
time, and shake until coated. Repeat with all fillets. In
a large, nonstick skillet, heat 2 Tbsp. butter over medium heat. Fry as
many fillets as you can at a time, about 2 1/2 minutes per side. Remove
from pan if necessary to fry the rest of the fillets and keep warm. When
all fillets have been fried a total of 5 minutes (or until golden brown),
place all fillets back in the pan. Sprinkle the lemon juice over all of
the fillets, and add wine. Heat for about 30 seconds over medium-high. Add
remaining butter. Reduce heat to medium, and remove pan from heat when the
butter has melted and the liquid in the pan begins to thicken. Serve
immediately with tartar sauce, if desired.
CHEESY ORZO PASTA WITH BROCCOLI
1-1/2 cups orzo pasta
1 (14 oz.) package of baby broccoli florets
1-1/2 cups milk, divided
2 tsp. Dijon mustard
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/4 cups shredded Cheddar cheese
2 Tbsp. shredded Parmesan cheese
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
While pasta is cooking, heat 1-1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, about 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Suggested Side Dish: Cheesy Orzo Pasta with Broccoli
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CHICKEN CACCIATORE
3 Tbsp. olive oil
1 c. thinly sliced onions
1 1/2 tsp. minced garlic in water
1 1/2 - 2 lbs. chicken breasts, cut into serving pieces
1/2 c. dry red wine
28 oz. can crushed Italian tomatoes
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste
8 oz. tomato sauce
1 lb. box spaghetti
In a large nonstick skillet, heat the olive oil and saute the onions until they are well- browned. Add the garlic and cook for 1 minute. Push the onions and garlic to the side and add the chicken and cook over medium heat until the pieces are browned on both sides. Place the onions and garlic on top of the chicken as it browns. Season with salt and pepper and add the wine. Briskly simmer the wine until it is reduced by half. Add the tomatoes, seasonings, and tomato sauce and reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes. While the chicken is simmering, prepare desired amount of spaghetti according to manufacturer's directions. Drain and keep warm. Serve the chicken and sauce immediately over the spaghetti noodles.
Suggested Side Dish: Romaine Lettuce with Grape Tomatoes
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SWEET & SOUR PORK WITH PINEAPPLE
1-1/2 lbs. boneless pork chops, cut into
strips
1 medium onion, chopped
2 Tbsp. canola oil
1 (20 oz.) can pineapple tidbits in juice (drained)
1/4 tsp. salt
2 carrots, peeled and cut julienne style
Sauce:
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup orange juice
1/3 cup brown sugar
1 Tbsp. soy sauce
2 tsp. minced garlic
1/2 tsp. ginger
1/4 tsp. salt
2 tsp. cornstarch
In a large skillet, sauté onions on low for 2 minutes. (You can do this while slicing the pork.) Add pork strips and sauté on medium for 4 minutes or until all pink is out of pork. Add pineapple and sprinkle with 1/4 tsp. salt, mix through with your spatula and continue to sauté for 2 additional minutes. Add carrots and sauté for an additional 2 minutes.
Whisk sauce ingredients in a medium bowl. Pour over pork and pineapple mixture. Bring to a light boil; reduce heat and simmer for 6-7 minutes.
Suggested Side Dish: Rice
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CREAMY WILD RICE AND
MUSHROOM SOUP
1 cup wild rice. uncooked
1 small white onion, roughly chopped
2 stalks celery, roughly chopped
2 large carrots, peeled and chopped
3-4 cloves garlic, peeled and chopped
12 oz. fresh mushrooms, wiped clean, divided
1 (15 oz.) can cannellini beans, undrained**
1 whole bay leaf
2 teaspoons garlic powder
6-8 cups chicken or vegetable stock, divided
Salt and black pepper, to taste
1/2 cup half and half
1 tablespoon dried parsley
Rinse the wild rice under cold running water until water runs clear. Let
drain and transfer to a 5 or 6-quart slow cooker.
Add onion, celery, carrots, and garlic to a food processor and pulse until
very finely minced and transfer to slow cooker.
Add 8 oz. mushrooms to food processor and pulse until finely chopped.
Thinly slice remaining mushrooms and add to slow cooker pot, along with
the finely chopped mushrooms.
Puree cannellini beans until smooth and pour into slow cooker crock with
other ingredients. Add bay leaf, garlic powder, and 6 cups of vegetable
stock. Season with salt and black pepper, to taste, and stir to thoroughly
combine all ingredients.
Cover and cook on high for 3-4 hours or low for 6-8. Actual cooking time
will varying by individual slow cooker, so check for doneness after 2 1/2
hours (or 5 1/2 hours for low) and adjust cooking time accordingly. (The
rice should be tender, but not mushy, when finished). When cooking time is
complete, remove bay leaf and discard.
Add half and half, parsley, and additional stock, if necessary, to achieve
the desired consistency. Stir to combine thoroughly.
Season with additional salt and black pepper, to taste, and serve
immediately.
Suggested Side Dish: Crescent Rolls and
Butter
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ITALIANTE BEEF OVER PASTA
1- 1 1/4 lbs. sirloin steak, cut into strips
1/2 tsp. salt
1/4 c. flour
2 Tbsp. olive oil
28 oz. can chopped tomatoes, undrained
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. garlic powder
fresh-grated Parmesan cheese, optional
1 lb. mini penne pasta
Place flour and salt in a gallon-size food
storage bag. Shake beef strips in the flour to coat. In a large nonstick
skillet, heat oil over medium-high heat. Sauté beef for 5 to 8 minutes or
until done. In the meantime, prepare penne
pasta according to manufacturer's directions. Drain, set aside, and keep
warm. In a medium bowl, blend tomatoes with basil, oregano, and garlic
powder. Pour over meat. Bring to a boil and simmer uncovered for about 10
minutes. Place pasta on individual serving plates, and top with meat and
tomato mixture. Add Parmesan cheese, if desired. Serve immediately.
Suggested Side Dish: Easy Caesar Salad
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CHERRY BLUEBERRY DESSERT
15 oz. box refrigerated pie crust
1 lb. frozen blueberries (about 3 c.)
1 c. sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
1/4 c. water
21 oz. can cherry pie filling
2 (3.4 oz.) pkgs. vanilla instant pudding
2 c. milk
8 oz. container whipped topping
Preheat oven to 450 degrees.
Lightly spray a 9x13x2 inch pan with cooking spray. Microwave the pie
crust pouches on defrost about 30 seconds each. Remove crust from pouch,
and press into the bottom only of the pan. You will have to rip and push
the crusts together to take the shape of the bottom of the pan. Make sure
any seams are sealed firmly. Prick crust all over with a fork, and bake
for 9-11 minutes or until light golden brown. Remove from oven and cool
thoroughly. In a medium pan, combine blueberries, sugar, cornstarch, and
cinnamon and mix well. Stir in water and bring to a boil over medium-high
heat. Cook and stir until sauce is very thick, taking care not to have
sauce stick to pan. Add the cherry pie filling, and mix well. Cover
surface with plastic, and refrigerate until cool. In a medium bowl,
combine pudding mix and milk. Blend with a whisk until thickened, and
spoon over the cooled pie crust. When berry mix is cooled completely,
spoon this over the pudding. Refrigerate for at least 30 minutes to set.
Cut into serving squares, and top with a dollop of whipped topping. Keep
leftovers refrigerated.