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MEAT/FISH/SEAFOOD
1 1/2 lbs. thick-cut round steak
3 lbs. boneless chicken breasts
1 slice deli-baked ham
1 lb. package sweet Italian sausage 
1- 1 1/2 lbs. Cod or white fish
1-1/2 lbs. lean ground beefDAIRY 
1 (8 oz.) package sharp cheddar cheese
16 oz. cottage cheese
16 oz. sour cream
container shredded parmesan cheese
8 oz. heavy cream
1 (8 oz.) package Monterey Jack cheese, shredded
1 container lemon flavored Greek
yogurt (we used Chobani) 8 oz. pkg. cream cheeseRICE/NOODLES
bag of egg noodles
1 (13.25) box mini sea shells
box riceFROZEN VEGETABLES
bag of green beans
bag of corn
1 (10 oz.) bag/box frozen peasFRESH FRUIT/VEGETABLES
bunch of lettuce
pkg. cherry (or grape) tomatoes
bunch of celery
bunch of carrots
2 large lemons
1 bag baby spinach
1-1/2 lbs. baby red potatoes
1 bunch asparagus
3 large potatoes (1-1/2 - 2 lbs.)
small head broccoli
1 package of strawberriesCANNED GOODS
2 (4 oz.) cans diced green chilies
14.5 oz. can diced tomatoesSOUPS/SAUCES
jar of picante sauce
1 (14.5 oz.) can chicken broth
1 (14.5 oz.) can beef broth MISCELLANEOUS
small box of Bisquick
jar capers
small package pecans (need 1/2 cup)
jar spicy brown mustard
container dry breadcrumbs, Italian
Style 14 oz. can sweetened condensed milk large graham cracker pie crust small jar raspberry preserves 8 oz. container whipped topping |
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CENA DE MEXICO
2 (4 oz.) cans diced green chilies
2 c. sharp cheddar cheese, shredded
2 1/4 c. milk
5 eggs, lightly beaten
1 1/4 c. cottage cheese
1 1/2 c. Bisquick baking mix
picante sauce, warmed in microwave
sour cream
Preheat oven to 350 degrees. Spray a 9x13x2 inch baking pan or
casserole dish with nonstick cooking spray. Drain green chilies and spread
evenly over bottom of pan/dish. Sprinkle cheese evenly on top. In a large
bowl, mix the eggs, milk, and biscuit mix with whisk until smooth. Stir in
cottage cheese. Spoon mixture evenly over cheese and chilies. Bake
for 45 minutes. Remove and serve immediately topped with picante sauce and
sour cream on the side.
FIESTA SALAD
1 bunch green leaf lettuce
1/2 c. grape tomatoes, halved
1 small onion, thinly-sliced
picante sauce
sour cream
Clean desired amount of lettuce and tear into bite-size pieces. Toss with
the tomatoes and onion slices. Just before serving, pour some picante
sauce over top of lettuce and toss. Add an equal amount of sour cream, and
toss again. Lettuce should have a light coating of salmon-colored dressing
all over if mixed correctly. Serve immediately. (If you mix this too far
in advance, the lettuce becomes soggy).
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COUNTRY INN SWISS STEAK
1 1/2 lbs. thick-cut round steak
1/2 c. flour
1 Tbsp. dry mustard
2 Tbsp. oil
1 (14.5 oz.) can diced tomatoes
1 c. sliced onion
1/2 c. diced celery
3 carrots, diced
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar, firmly packed
salt and pepper to taste
Preheat oven to 350 degrees.
Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces. Preheat oven to 350 degrees. Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides. Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper. Pour over beef. Cover and bake until meat is tender when pierced, about 1-1/2 hours. Serve immediately.
Suggested Side: Buttered Egg Noodles, Green Beans
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DINNERPLANNER'S CHICKEN PICCATA
1-1/2 lbs. boneless skinless chicken breasts
1/2 cup flour
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1 Tbsp. water
1 Tbsp. olive oil
3 Tbsp. butter, divided
Juice of 1 large lemon
2 tsp. minced garlic
1-1/2 cups chicken broth
1/2 tsp. salt
1/2 Tbsp. dried parsley
3/4 cup milk
2 Tbsp. capers, rinsed
1/4 cup grated parmesan cheese
Split chicken breasts by cutting chicken on the diagonal with a sharp knife.
(See example here)
In a shallow bowl, whip egg and water together. On a paper plate mix together flour, garlic powder, salt and pepper and place. Dip chicken pieces in egg then dredge in flour mixture making sure to coat both sides. Let chicken sit for about 10 minutes.
Heat 1 Tbsp. butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until well browned. Cover, reduce heat and let cook for an additional minute. Remove chicken to a plate and cover to keep warm.
Using the same skillet, melt 2 Tbsp. butter over low heat. Add capers and garlic, cook gently for about 1 minute. Add chicken broth, lemon juice,
parsley, and salt to the skillet. Bring mixture to a light boil; reduce heat and simmer for 4-5 minutes. Stir in milk and cheese. Continue to simmer for an additional 2 minutes.
* Thicken sauce by mixing 1 tsp. of flour with 2 tsp. milk. Add mixture to the simmering sauce and stir.
Suggested Side: Rice, Sautéed Spinach
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BANGERS & MASH
1 lb. package sweet Italian sausage
1-1/2 Tbsp. canola oil
1-1/2 Tbsp. butter
3 cloves garlic, chopped
2 medium onions, chopped (need about 1 cup)
1/2 tsp. dried rosemary
3/4 tsp. dried leaf sage
1/4 tsp. salt
1 Tbsp. flour
1 can beef broth
1/2 Tbsp. Worcheshire
1 tsp. red wine vinegar
In a large skillet with lid, brown sausage
links in 1 Tbsp. canola oil for about 3 minutes using medium-high
heat. Remove sausage to a plate. Add additional 1/2
Tbsp. canola oil and butter to the skillet; melt over medium-low heat and
add onions. Sauté onions for about 8 minutes. Sprinkle onions with
rosemary, sage, and salt. Add garlic and continue to sauté for 2-3
additional minutes. Sprinkle onions with flour and stir
through. Turn heat to medium-high and slowly add in beef broth
stirring continuously. Add Worcheshire sauce and vinegar; stir
and bring to a light boil. Add sausage back to the pan; cover,
reduce heat and let simmer for 7 minutes. Turn heat to medium and
uncover. Let simmer for 6-7 minutes. Stir
occasionally.
MASHED RED SKIN POTATOES
1-1/2 lbs. baby red potatoes, cut in half
3 cloves garlic, cut in half
1/2 cup milk
2 Tbsp. butter
3/4 tsp. salt, divided
1/4 tsp. pepper
Place potatoes, garlic, and 1/2 tsp. salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for
20 minutes or until potatoes are tender. Drain potatoes and add back to
the pan. (With the garlic.) Add butter, milk, 1/4 tsp. salt and pepper. Mash potatoes with a
potato masher. *May require additional milk.
ROASTED ASPARAGUS
1 bunch of asparagus, cleaned and
trimmed
2 tsp. olive oil
salt
non-stick spray
Preheat oven to 450 degrees. Lay a sheet of aluminum foil on a cookie sheet and spray lightly with non stick spray. Lay asparagus in a single layer on foil. (See example here) Sprinkle with olive oil and salt. Bake for 7 minutes.
This is also delicious if you squeeze some
fresh lemon juice on asparagus before baking. When you remove from
the oven sprinkle with parmesan cheese.
Suggested Side: Mashed Red Skin Potatoes, Roasted Asparagus
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FISH WITH LIGHT CAJUN CREAM SAUCE
1- 1 1/2 lbs. Cod or white fish
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tsp. Cajun seasoning
1/4 tsp. salt
Cajun Cream Sauce Ingredients:
1/3 cup heavy cream
1/3 cup sour cream
3/4 cup milk
1/2 Tbsp. flour
1 tsp. Cajun seasoning
1 tsp. minced garlic
1-1/2 tsp. fresh lemon juice
1/2 Tbsp. dried parsley
1/2 tsp. salt
1 Tbsp. Shredded parmesan cheese
Season the fish with salt and
pepper.
In a large, nonstick skillet, heat the oil and butter over medium-high heat. Add the Cajun seasoning and stir through the melted butter & oil mixture. Cook fish about 4 minutes per side.
While fish is cooking, combine Cajun Cream Sauce ingredients in a small/medium bowl and whisk well using a wire whisk. Pour mixture into a medium sauce pan and bring to a light boil. Reduce heat and simmer for 4 minutes or until thickened. Remove from heat and stir in Parmesan cheese. Serve sauce over top of fish and rice.
Suggested Side: Rice, Buttered Corn
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YUMMY CHEESEBURGER MEATLOAF
1-1/2 lb. lean ground beef
1-1/2 cups Monterey jack cheese, shredded
1 medium onion, diced
3/4 cup breadcrumbs, Italian Style
2 eggs - whipped
1 Tbsp. Worcestershire
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Topping:
1/2 cup ketchup
Preheat Oven to 350 degrees.
Combine all meatloaf ingredients and mix well using your hands. Place meatloaf mixture into a baking dish and form into a loaf shape.
Spread ketchup on top of the meatloaf and bake for 1 hour.
BROC-MASHED POTATOES
3 large potatoes (or 1-1/2 to 2 lbs.)
1 small bunch of broccoli, stems removed using about 2 cups florets
1/2 cup Monterey jack cheese, shredded
1/4 cup milk
1 Tbsp. butter
1 tsp. salt - divided
1/4 tsp. pepper
Peel potatoes and cut each in half lengthwise. (Not in half.) Place potatoes into a medium-large saucepan. Add water until potatoes are completely covered and then a couple inches above. Add 1/2 tsp. of salt and bring to boil. Reduce heat slightly, cook for 5 minutes. Add broccoli to the potatoes and cook for an additional 15-20 minutes, or until potatoes are tender. Drain well and place potatoes back in the pan on warm stove burner. Leave on burner for about 30 seconds to evaporate any excess water. Mash potatoes & broccoli using a hand masher or electric mixer. Add milk, butter, salt, and cheese and continue mashing until desired consistency.
Suggested Side: Broc-Mashed Potatoes
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PECAN CRUSTED CHICKEN BREASTS
1-1/2 lbs. boneless chicken breasts
4 Tbsp. spicy brown mustard
2 Tbsp honey
1/2 cup pecans, finely chopped in food processor
1/2 cup dry bread crumbs.
1/2 tsp. salt
Preheat oven to 350.
*If you are using thick boneless breast
pieces, hold your hand on top of the chicken breast and gently cut the chicken breast halves horizontally.
(See example here)
In a medium-sized bowl blend together the mustard and honey. In a shallow bowl,
combine the pecans, bread crumbs, and salt. Coat both sides of
chicken with honey mustard mixture, then roll in pecan mixture.
(Don't coat too thick with the honey mustard.)
Lightly spray a 13 x 9" casserole dish with nonstick spray. Place chicken in casserole dish and bake uncovered for 40 minutes.
CREAMY SHELLS & PEAS
4 cups uncooked mini shells
2 cups frozen peas
1 Tbsp. olive oil
1 small onion, diced fine
1 slice deli baked ham, diced
2/3 cup heavy cream
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp grated Parmesan cheese
Cook shells according to package directions adding peas during the last 3 minutes of cooking. Drain well and leave in the colander. In the same pan, sauté onion and ham in olive oil for about 2 minutes or until onion is tender. Add heavy cream, salt and pepper; simmer for about 1 minute or until mixture starts to thicken. Add Parmesan cheese and stir through. Add shells and peas back into the pan with cream sauce and stir to combine. Add additional Parmesan cheese if desired.
STRAWBERRIES WITH CREAM
1 package of strawberries, cleaned and
sliced
1 tsp. sugar
1 container lemon flavored Greek yogurt (we used Chobani)
2 Tbsp. honey
1/8 tsp. salt
Clean and slice strawberries. Place strawberries in a bowl and sprinkle with sugar. Cover and refrigerate until ready to use. Mix together yogurt, honey, and salt. Drizzle over sliced strawberries.
Suggested Side: Creamy Shells & Peas,
Strawberries with Cream
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SWIRLED RASPBERRY CHEESECAKE
8 oz. pkg. cream cheese, softened
14 oz. can sweetened condensed milk
1 egg
3 Tbsp. plus 2 tsp. lemon juice, divided
large graham cracker pie crust
1 c. raspberry preserves
8 oz. container whipped topping, thawed
Preheat oven to 300 degrees. In a large bowl, beat cream cheese until fluffy. Gradually add the sweetened condensed milk, and beat until smooth. Add the egg and 3 Tbsp. lemon juice. Beat well to combine. Pour about 1/2 of the batter into the pie crust. Combine remaining 2 tsp. lemon juice with the preserves (you can do this right in the measuring cup if you used a 2 c. measuring cup). Spoon half the preserves over the batter and try to spread evenly over top of the cream cheese mixture. Pour the remaining cream cheese mix on the top. Add the remaining preserves, and using a knife, swirl into a decorative pattern on the top. Bake for 45 minutes. Check for doneness. (It will be slightly soft in the middle but will firm up with refrigeration). If it still seems too soft, continue baking in 5 minute increments until set. Cool at room temperature, and then refrigerate. Top with a dollop of whipped topping for serving. Keep leftovers refrigerated.