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THINGS YOU MAY HAVE
milk (3 cups)
eggs (1)
butter (1-1/2 sticks)
flour
sugar
onions
canola oil
olive oil
minced garlic in water
Worcestershire sauce
seasoned croutons
Kraft Caesar salad dressing
favorite salad dressing(s)

SPICES:
dried parsley
dried oregano
dried basil
onion salt
dried thyme
dried rosemary
bay leaves

DESSERT:
butter - 1/2 stick
brown sugar
eggs (2)

MEAT/FISH/SEAFOOD
1- 1/4 lbs. boneless sirloin steak
1- 2 lb. pork tenderloin

3 lbs. boneless chicken breasts (divided)
6 oz. pkg. pepperoni slices
1- 1 1/2 lbs. haddock fillets

DAIRY
pkg. fresh-shredded Parmesan cheese

1 tube Pillsbury Grands Jr. ( smaller biscuits)
8 oz. mozzarella cheese
8 oz. sharp cheddar cheese (or 1 c. shredded)
16 oz. sour cream
4 oz. crumbled feta cheese

RICE/NOODLES
1 lb. rotini pasta

box of regular rice
1 lb. penne pasta

FROZEN VEGETABLES

1 (10 oz) box peas & carrots
bag of Italian-cut green beans
1 box chopped spinach

1 lb. chopped broccoli

FRESH VEGETABLES
3 large potatoes (2 lbs.)
4 large potatoes
bag of baby carrots
1 bunch asparagus
1 lemon
bunch of lettuce
grape tomatoes
6 oz. bag baby spinach

CANNED GOODS
2 (28 oz). cans diced tomatoes with basil, oregano, and garlic
1 (12 oz.) can tomato sauce
1 (20 oz.) can crushed pineapple

SOUPS/SAUCES

1 jar soup base ( L.B. Jamison's)

1 can chicken broth (need 13 oz.)

12 oz. bottle thick Teriyaki marinade

WINES & SPIRITS
non this week

MISCELLANEOUS
1 bottle apple juice (need 12 oz.)
seasoned dry bread crumbs

sesame oil (w/Asian foods)

sesame seeds

salted cashews
pkg. pine (pignola) nuts, optional
1 box Betty Crocker Super Moist yellow cake mix

STEAK & BAKE

1- 1/4 lbs. boneless sirloin steak
1 egg
3 tsp. milk
1 Tbsp. flour
3/4 cup seasoned bread crumbs
1/2 tsp. dried basil
2 Tbsp. canola oil

3 large potatoes (2 lbs.) peeled and sliced thin (scalloped potato size)
1/2 tsp. dried oregano
1 Tbsp. olive oil
1/2 tsp. salt, divided
1/4 tsp. onion salt
2 Tbsp. chicken broth
1/2 Tbsp. Parmesan cheese

Tenderize steak by pounding with a meat mallet. Cut steaks into serving size pieces and lightly salt & pepper each side. Sprinkle flour over each side of beef and rub into beef. In a shallow dish, lightly whip the egg with milk. In a medium bowl, combine bread crumbs, basil, 1/4 tsp salt. Dip each piece of floured steak into egg mixture followed by bread crumbs. In a large skillet, heat canola oil over medium-high heat. Cook steak pieces about 1 minute per side or until lightly browned.

Spray a 13 x 9 inch glass baking dish with non-stick spray, Lay each browned piece of beef on the bottom of the dish. Place potatoes in a medium-sized bowl* and toss with olive oil, onion salt, 1/4 tsp. salt and oregano. Mix well to blend. Lay the potatoes on top and around the steak pieces in an even layer. Pour 1 Tbsp. of chicken broth on each side of the casserole. Cover tightly with foil and bake for 50-55 minutes. Remove from the oven and sprinkle tops of potatoes with parmesan cheese.

* Rinse the bowl that was used for the bread crumbs to mix the potatoes. This will save a little extra clean-up.

Suggested Side: Italian Cut Green Beans

This meal is rated a two scrubbie clean-up.

TENDER PORK IN APPLE JUICE* Allow enough cooking time

1-1/2 - 2 lb. pork tenderloin, cut into 1-inch cubes
1/2 c. flour
1/3 c. oil (vegetable, canola, etc.)
1 1/2 c. apple juice
1 1/2 c. baby cut carrots
1 medium onion, sliced
1/2 tsp. dried rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 325 degrees. Place flour in a gallon-size food storage bag. Place half of the pork chunks in the bag, and shake to cover thoroughly. Repeat with remaining pork. Heat the oil over medium-high heat in a large, nonstick skillet until hot. Add the pork chunks, stirring to brown thoroughly on all sides. (Some of ours didn't get browned on all sides, but enough to lightly cook through). Place cooked pork in a large casserole, which has been lightly sprayed with nonstick cooking spray. Pour the juice in the skillet, heat, and stir to remove any browned pieces that may be remaining in the pan. Add the carrots, onion slices, rosemary, bay leaf, salt, pepper, and warmed apple juice to the casserole. (You don't need to stir- just layer it). Cover, and bake for about 2 hours, or until meat is tender and cooked through. Remove bay leaf, stir, and serve immediately. *Allow enough cooking time!

ROASTED ASPARAGUS

1 bunch fresh asparagus
1/2 Tbsp. olive oil
1/2 fresh lemon
1/2 Tbsp. fresh grated Parmesan cheese
salt & pepper

Preheat oven to 425 degrees.

Wash asparagus well using a colander or the bottom of a clean sink. Drain well or shake off excess water and pat dry with a paper towel. Always bend the asparagus until it "snaps" ensuring you are cooking the freshest part. Snap off the ends of each piece of asparagus and place into a bowl. (Don't use too much olive oil or asparagus will get soggy.)

Toss the asparagus with a small amount of olive oil & fresh lemon juice until lightly coated. Salt & pepper to taste.

Place asparagus spears into a baking dish, spreading into one layer if possible. Sprinkle lightly with Parmesan cheese. Bake for 10-15 minutes.

Suggested Side: Rice, Roasted Asparagus

DELICIOUS CHICKEN POT PIE

1-1/2 lbs. boneless chicken breasts
1 tube Pillsbury Grands Jr. ( smaller biscuits)
4 Tbsp. butter
1/3 cup flour
1 medium onion, finely chopped
1-1/2 cups chicken broth
1-1/2 cups milk
2 cups frozen peas & carrots, thawed
2 tsp. soup base
1/2 tsp. dried thyme
1/2 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees.

In a medium sauce pan, using very low heat; melt butter with the onions, stirring a few times. While the butter is melting, rinse chicken with cold water and pat dry with a paper towel. Using a very sharp knife and a cutting board, cut the chicken into 1" pieces. In a large skillet over medium-high heat, saut� chicken in 1/2 Tbsp. olive oil; lightly salt & pepper as you go. Saut� for about 5-6 minutes or until most of the pink is gone. Drain any remaining oil and remove from heat.

When the butter is melted, turn the head to medium-high. Add the flour, stirring for 1 minute. Whisk the chicken broth into the pan. (Whisk constantly.) When it starts to thicken, whisk in the milk. Add the thyme, parsley, soup base and salt & pepper. Continue cooking on medium-high heat for about 4 minutes, stirring often. Add vegetables, continuing to stir until the mixture is heated through. Pour the sauce into the skillet with the chicken and mix well to combine.

Carefully pour the contents of the skillet into a 9 x 13 casserole dish. Place biscuits on top making sure they don't touch. Bake uncovered for 15 minutes or until biscuits are lightly browned.

3/4 - 1 lb. rotini
6 oz. pepperoni, sliced
1 c. chopped onion
28 oz. can diced tomatoes
12 oz. tomato sauce
1 1/2 tsp. Worcestershire sauce
3/4 tsp. dried oregano
1/2 tsp. dried basil
black pepper to taste
3 Tbsp. butter
1/4 c. fresh-grated Parmesan cheese
6 oz. mozzarella cheese, shredded

Cook pasta according to manufacturer's directions, al dente. Drain and set aside. Set pasta pot aside also. Preheat oven to 350 degrees. In a large nonstick skillet, cook pepperoni over medium heat for about 3-4 minutes or until lightly browned. Remove to a paper towel with a slotted spoon. In the fat remaining in the pan, cook the onion for 2 or 3 minutes or until soft. Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, basil and some pepper. Bring to a boil and simmer, uncovered, for about 10 minutes. Stir occasionally. Put the butter in the pasta pan, heat on low, and swirl it until it melts. Add pasta and toss until well-coated. Add Parmesan and toss again to coat. Place pasta in a large shallow casserole which has been sprayed with nonstick cooking spray. Pour sauce over pasta, top with the pepperoni, then mozzarella. Bake for 25 to 30 minutes or until heated through and the mozzarella is melted. Serve immediately.

Suggested Side: Tossed Green Salad

This meal is rated a two scrubbie clean-up

BAKED HADDOCK AU GRATIN

2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 c. milk
3/4 c. sharp cheddar cheese, grated
2 tsp. lemon juice
1- 1 1/2 lbs. haddock fillets*
season dry bread crumbs

Preheat oven to 350 degrees. Melt the butter in a medium saucepan. Add flour and salt and stir to combine. Slowly add the milk and bring to a boil over medium-high heat, stirring constantly. Remove from heat, and blend in the cheese and lemon juice. Spray a shallow casserole or baking dish with nonstick cooking spray. Arrange haddock in a single layer, and pour cheese sauce over the top. Sprinkle with bread crumbs. Bake uncovered for 30 minutes. Serve immediately.

*You can use any fish of choice for this.

TWICE BAKED MASHED POTATOES

4 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 teaspoons salt
1/8 teaspoon black pepper
1 cup shredded cheddar cheese, divided

Preheat oven to 350 degrees.

Place the potatoes in a medium saucepan and cover with water; bring to a boil over medium-high heat. Cook for 20 minutes or until very tender. Drain well and place back in the pan; mash with milk, butter, sour cream, salt & pepper. Mix in 1/2 cup cheddar cheese and spinach. Spoon into a 2 quart baking dish and top with remaining cheese. Bake for 25 minutes or until heated through and cheese is melted.

SESAME TERIYAKI CHICKEN

1 1/2 c. uncooked regular rice
2 Tbsp. sesame oil
1 Tbsp. canola oil
4-6 boneless chicken breast halves, cut into slices
1 c. thick teriyaki marinade
1 large onion, chopped
3 Tbsp. sesame seeds, toasted
1 lb. frozen chopped broccoli
salt and pepper to taste
salted cashews

Place sesame seeds on a piece of aluminum foil, and broil in the toaster oven or regular oven. Keep your eye on these- they're so small they only take a short period of time. You may want to rearrange the seeds to brown evenly. Prepare the rice according to manufacturer's directions. Set aside and keep warm. Heat the sesame oil and vegetable oil in a large, nonstick skillet. Add the chicken and cook thoroughly, until no longer pink in the middle. Drain oil from pan, and pour marinade over chicken. Add chopped onion and cook a few minutes, stirring occasionally. Sprinkle sesame seeds over the chicken. Heat thoroughly. Microwave the broccoli according to manufacturer's directions. On individual serving plates, layer the rice, broccoli, and chicken. Spoon any remaining sauce over the chicken pieces, and top with cashews. Serve immediately.

This meal is rated a two scrubbie clean-up.

ROMAN PASTA

1 lb. penne pasta
1 Tbsp. olive oil
1 tsp. minced garlic in water
6 oz. bag baby spinach
28 oz. can diced tomatoes with basil, oregano, and garlic
4 oz. crumbled feta cheese
1/2 c. toasted pine nuts, optional
salt and pepper to taste

Place pine nuts on a piece of aluminum foil, and broil in the toaster oven or regular oven until browned. Be careful- this takes only a minute or two. You may want to stir the nuts to brown evenly. Rinse spinach leaves, and remove any big stems. Cook pasta according to manufacturer's directions. Drain and set aside. In a medium nonstick skillet, heat olive oil over medium-high heat. Add garlic, and heat about 30 seconds. Add the spinach leaves and stir until they shrink- about 2 minutes. Drain and add tomatoes. Lower the heat to medium, and cover and simmer to allow the flavors to blend, about 5 minutes. Place desired amount of pasta on serving plates, and top with sauce. Top with feta cheese and pine nuts. Season with salt and pepper. Serve immediately.

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.

This meal is rated a two scrubbie clean-up.

SIMPLY DELICIOUS PINEAPPLE CAKE

1 box yellow cake mix
1/2 stick butter
1/2 cup brown sugar
1 can crushed pineapple (do not drain)
2 eggs
1/2 cup sour cream

Preheat oven to 350�F.

In a 13 x 9 inch pan, melt butter in oven. Remove from oven and sprinkle brown sugar evenly over melted butter. In a large bowl, beat together the two eggs. Add cake mix, can of pineapple (undrained) and sour cream.

Mix with a blender according to package directions. Pour cake batter on top of butter/sugar mixture. Bake according to package directions.

Our cake was made in a metal 13 x 9 nonstick pan and baked for 30 minutes.