DinnerPlanner.com

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DinnerPlanner.com

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THINGS YOU MAY HAVE
milk - 1-3/4 cup
butter - 1-1/2 sticks
flour
onions
minced garlic (jarred in water)
fresh garlic
canola oil
Worcestershire sauce
favorite salad dressing(s)
white vinegar
mayonnaise

SPICES:
red pepper flakes
brown sugar
dry mustard
paprika
chili powder
dried parsley
dried oregano
onion powder

Dessert:
butter - 1/2 cup
brown sugar

MEAT/FISH/SEAFOOD
2-1/2 lbs. lean ground beef, divided
1-1/2 lbs. boneless chicken thighs

4- 6 boneless pork chops
pkg. regular sliced bacon
4-6 boneless chicken breast halves

6 oz. foil pkg. crabmeat

4-6 flounder fillets

DAIRY
1 ( 8 oz.) package shredded cheddar jack cheese
small container buttermilk
16 oz. sour cream

pkg. fresh-shredded Parmesan cheese

RICE/NOODLES
1 box bow tie pasta

box of white rice
1 bag medium egg noodles

1 box vermicelli

FROZEN VEGETABLES

bag French-style green beans
petite green peas

FRESH VEGETABLES
2 lbs. red skinned potatoes
bunch of lettuce
grape tomatoes
1 small cucumber
bunch of Romaine lettuce
1 small red onion
4-6 small sweet potatoes (1 per person)
1 granny smith apple

1 bunch of asparagus

1 lemon
1 large head green cabbage
bag of potatoes

CANNED GOODS
2 cans (14. 5 oz ) can diced tomatoes
3 (14 .5 oz ) cans tomato sauce
1 (15.5 oz. ) can kidney beans
1 (16 oz.) can sauerkraut
2 (2.8 oz.) cans French-fried onions
large can crushed pineapple

SOUPS/SAUCES

2 cans chicken broth (need 24 oz.)

MISCELLANEOUS
dinner rolls

honey

ketchup (1 cup)

seasoned bread crumbs
small jar maraschino cherries
pecan pieces (optional)
1 box yellow cake mix
8 oz. tub frozen whipped topping (optional)

1 cup shredded Cheddar Jack cheese

Cook pasta as directed. While pasta is cooking, brown ground beef with onions and garlic. Season ground beef with salt and pepper while browning. Drain off any remaining grease. Add diced tomatoes, tomato sauce, kidney beans and spices to the drained beef. Bring to a light boil, reduce heat and simmer for 5 minutes. Drain pasta and stir into beef mixture until well combined. Remove from heat and top with cheddar jack cheese. Cover for about 3 minutes or until cheese has melted.

1-1/2 lbs. boneless chicken thighs
1 cup butter milk
2-3 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper

1/4 cup canola oil

Add buttermilk, garlic, pepper and 1/4 teaspoon salt to a large resealable bag. Add chicken thighs to the bag; seal well and shake lightly. Leave marinate for 1/2 hour.

In a shallow pan or plate, stir together flour, 1/4 tsp. salt and paprika. Remove chicken from marinade and dredge in flour, patting the flour into the chicken as you go. Place floured chicken on a plate and place in the fridge for about 5-10 minutes.

Heat oil in a large, deep skillet over medium-high heat. Add chicken pieces and cook, turning several times until lightly browned on each side. Add more oil if needed. Reduce heat to low and cover. Cook chicken for about 25-30 minutes or until no longer pink in the center, turning once.

RED SKINNED MASHED POTATOES

2 lbs. red skinned potatoes washed
2 cloves of garlic, peeled
1/4 cup milk
1/4 cup sour cream
1 Tbsp butter
1 tsp. salt
1/4 tsp. pepper

Cut potatoes (with skin) into 1-inch pieces. Place potatoes and garlic in a large sauce pan and cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until potatoes are tender. Drain potatoes & garlic well using a colander; return to saucepan. Add milk and butter; mash potatoes until they reach desired consistency. Stir in sour cream, salt and pepper.

Suggested Side: Green Peas

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BBQ'D BAKED PORK CHOPS

4- 6 Boneless pork chops
1/2 Tbsp. oil
2 medium onions, sliced into rings

Sauce:
1 cup ketchup
2 - 3 tsp. minced garlic
1 Tbsp. honey
1 Tbsp. Worcestershire sauce
2 Tbsp. white vinegar (can us apple cider vinegar)
1 Tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/4 cup water

Lightly salt & pepper both sides of pork chops. In a large skillet, brown pork chops in oil over medium heat, turning once to brown. Place pork chops in a 13 x 9 casserole dish and top with onion slices. In a medium bowl, combine all sauce ingredients and stir until well combined. Pour sauce over each pork chop. Bake uncovered for 45-50 minutes.

5-6 cups medium egg noodles (uncooked)
6-7 slices bacon
1/2 Tbsp. olive oil
2 tsp. minced garlic (jarred)
1-1/2 cups milk
1 cup chicken broth
3 Tbsp. flour
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh-grated Parmesan cheese
1 (15 oz) can diced tomatoes (well drained)
1/2 cup sour cream

Start the water to cook the egg noodles. When egg noodles are finish cooking, drain and put back in the same pan. Meanwhile in a medium skillet, cook bacon until well done but not too crisp. Remove from pan and lay on a paper towel to remove grease. Chop the bacon into bite size pieces. While the bacon is cooking; combine the milk, chicken broth, flour, onion powder, oregano, salt & pepper in a small/medium sized bowl; mix well with a wire whisk until well combined. In a medium sauce pan, add the oil and garlic. Gently warm garlic on medium heat for about 1 minute. Turn heat to medium high and add the milk/broth mixture. Stir constantly until mixture comes to a light boil. Let cook for 1 additional minute at a light boil or until sauce starts to thicken. Remove from heat; add parmesan cheese, diced tomatoes. bacon, and sour cream stirring to combine. Pour over egg noodles and stir through. If sauce is too thin, cover and let sit for about 5 minutes.

1 stick butter or margarine, melted
4 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. pepper
4-6 boneless chicken breast halves
2 (2.8 oz.) cans French-fried onions, crushed

Preheat oven to 350 degrees. In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. Sprinkle the crushed onions on a serving plate. Dip chicken in the butter mixture. Press both sides of the chicken pieces into the onions. Spray a baking pan with nonstick cooking spray. Place chicken pieces in a single layer in the pan. Top with any remaining onions, and drizzle with any remaining butter mixture. Bake uncovered for 30-35 minutes or until chicken juices run clear. Serve immediately.

1 bunch Romaine lettuce
1 small red onion cut in slices
1 granny smith apple, cored and cut into thin slices
6 slices of bacon, fried & crumbled
2 Tbsp. freshly grated parmesan cheese

Cut the top 2-3 inches off the Romaine lettuce and wash with cold water. Drain on paper towels. Cut lettuce into small pieces. Add remaining ingredients and toss before serving.

Suggested Side: Sweet Potatoes, Simple & Delicious Salad

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FLOUNDER STUFFED WITH CRABMEAT

6 oz. pkg. crabmeat
4-6 flounder fillets, thawed if frozen
1/2 c. seasoned bread crumbs, divided
1/2 tsp. red pepper flakes
2 Tbsp. mayonnaise (can use lite)
2 Tbsp. butter, melted
paprika
1 lemon, cut into wedges

Preheat oven to 425 degrees. Place crabmeat in a medium bowl. Add half the bread crumbs. Add the red pepper flakes and mayonnaise, and mix thoroughly. Set aside.
Spread the remaining bread crumbs on a serving plate. Press the flounder, both sides, into the bread crumbs. (Add more crumbs if needed). Divide the crabmeat mix evenly, and spread down the center of each fillet. Roll up from the smaller end, and secure with toothpicks. Cover a baking sheet with a layer of aluminum foil. Spray lightly with nonstick cooking spray. Place rolled fillets on sheet, and drizzle the melted butter over tops. Sprinkle with paprika, and bake for about 12 minutes. Squeeze lemon wedges over the rolls, and serve immediately.

EASY RICE PILAF

1 Tbsp. butter
1 Tbsp. olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
1 can chicken broth
1/2 cup water
1 Tablespoon dried parsley
1 Tablespoon Parmesan Cheese

In a medium saucepan with lid, saut� onions in butter and olive oil until onions are soft. Add rice and noodles, saut� for an additional 2 minutes. Stir in broth and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from heat and stir through the Parmesan cheese and parsley.�

STUFFED CABBAGE ROLLS

1 large head of green cabbage
16 oz. can sauerkraut, drained
1 c. uncooked rice
3/4 c. diced onions
1 1/2 lbs. lean ground beef
3/4 tsp. salt
1/2 tsp. pepper
1 c. sour cream
2 cans (14.5 oz.) tomato sauce, divided
1/2 c. water

In a large pot, parboil the cabbage*, cutting off the leaves and setting aside on paper towels as they loosen. Preheat oven to 350 degrees. In a large bowl, mix the sauerkraut, rice, onions, beef, salt, and pepper. Make sure it is loosely packed but well mixed. Take a small amount of the meat mix, and place on the center of the cabbage leaf. Roll up, making sure the meat mix is completely enclosed. Place seam side down in a casserole that has been lightly sprayed with nonstick cooking spray. Continue until all meat mixture is used. You will probably have cabbage leaves left over. In a small bowl, mix 1 1/2 cans of tomato sauce with the water, and pour over cabbage rolls. Set bowl aside, you will use it again. Cover casserole with foil, and bake for 1 1/4 hours. In the same sauce bowl, combine the remaining half can of tomato sauce with the sour cream. Remove rolls from oven, uncover, and pour the additional sauce over the rolls. Cover again, and bake an additional 20 minutes. Let stand a few minutes before serving. *If you've never parboiled cabbage before, place the cabbage head in a pot of boiling water- a pot big enough to have the water cover the head. Stick the cabbage with a fork to remove from water, and cut off the leaves as they loosen.

Suggested Side: Mashed Potatoes

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PINEAPPLE UPSIDE-DOWN CAKE

1/2 c. butter
1 c. firmly-packed brown sugar
1 large can crushed pineapple, drained
maraschino cherries, halved
pecan pieces, optional
1 box yellow cake mix
8 oz. container whipped topping, optional

Preheat oven to 350 degrees. Melt the butter over low heat in a 9x13x2 inch pan. Remove from heat and sprinkle the brown sugar evenly over melted butter. Add the crushed pineapple, distributing evenly over the brown sugar. Place as many maraschino pieces as desired at even intervals in the pan, then do the same with the pecan pieces. Prepare the cake mix according to manufacturer's directions. Pour evenly into the pan. Bake 35-45 minutes, or until toothpick inserted in the center of the cake comes out clean. Invert onto a platter or a baking sheet (cover with foil for a more attractive look). Leave pan over the cake for a few minutes before removing. Serve warm or cooled, with whipped topping if desired.