DINNERPLANNER.COM

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DinnerPlanner.com

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THINGS YOU MAY HAVE
onions
butter
milk
flour
eggs (4)
brown sugar
fresh garlic
mustard
minced garlic in water
olive oil
canola oil
apple cider vinegar
corn starch
Favorite salad dressing(s)
Worcestershire sauce
mayonnaise
mustard
Dijon-style mustard

Spices:
cinnamon
nutmeg
dried oregano
dried basil
dry mustard
dried chives

Dessert:
eggs (2)
brown sugar

MEAT/FISH/SEAFOOD
4-6 bone-in pork chops
3 lbs. boneless chicken breasts

1-1/2 lbs. beef stew meat
1- 1 1/2 lbs. cooked shrimp

1-1/2 lb. flank steak

DAIRY
1 container shredded Parmesan Cheese

24 oz. sour cream
8 oz. pepperjack cheese
pkg. large tortillas
16 oz. heavy cream or half and half

small container of orange juice
8 oz. package shredded cheddar cheese

16 oz. container whipping cream

RICE/NOODLES
1 box rotini pasta
box of rice

1 bag medium egg noodle

FROZEN VEGETABLES
bag of French-style green beans
box of chopped broccoli
bag of corn

FRESH VEGETABLES
small head cabbage or bag of cole slaw
1 granny smith apple
1 small red onion

8 oz. sliced mushrooms

bunch of lettuce

4-6 tomatoes
2 small zucchini
bunch of green onions
bag of baby carrots
bunch of cauliflower

1-1/2 lbs. baby white potatoes

CANNED GOODS
1 (14.5 oz) can diced tomatoes
4 oz. can chopped green chilies

1 (6 oz.) can tomato paste

SOUPS/SAUCES

1 (14.5 oz) can beef broth
jar of picante sauce
jar of chili sauce

low-sodium soy sauce
can of cream of chicken soup

WINES & SPIRITS
sherry

MISCELLANEOUS
apple juice (need 2 cups)
1 pouch potato flakes, roasted garlic brand
box of chicken or turkey stuffing mix

1 large box (9x13 size) brownie mix

jar of instant coffee

1 chocolate bar

walnuts (optional)

PORK CHOPS WITH APPLES & CABBAGE

4-6 bone-in pork chops
1-1/2 Tbsp. Canola oil
1 Tbsp. butter
1 small sliced red onion
4 cups shredded cabbage
1 granny smith apple, peeled cored and chopped

Sauce:
1 cup apple juice
1 Tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. apple cider vinegar
1 tsp. cornstarch

Salt and pepper both sides of pork chops. In a large skillet, sauté pork chops in 1 Tbsp. of canola oil until well browned; remove from pan. Add onion and sauté until soft. Add 1/2 Tbsp. oil and butter to the skillet with the 4 cups of cabbage and continue to sauté for another 3 minutes. Blend together sauce ingredients and pour into skillet with onion & cabbage mixture. Cook, stirring for 5 minutes. Stir in apples and cook for 3-4 minutes. Place the pork chops back into to pan. Cover and cook an additional 3 minutes.

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POTATO CRUSTED CHICKEN

1-1/2 lbs. boneless chicken breasts
1 cup potato flakes, roasted garlic brand
1 Tbsp. Parmesan cheese
1/4 tsp. salt
2 eggs, whipped
1 Tbsp. olive oil

*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.

Rinse chicken a dry with a paper towel. Place eggs in a shallow bowl. Mix together potato flakes, Parmesan Cheese, and salt; place in a shallow bowl. Dip each chicken piece in egg then in the potato mixture. Lightly spray a cookie sheet with non-stick spray and place chicken pieces on sheet. Drizzle chicken with olive oil and bake for 30 minutes, turning chicken once 1/2 way through baking.

4 cups dry Rotini pasta
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
2 cloves garlic, diced
1/2 tsp. oregano
1/2 tsp. basil
1 (14.5 oz) can dices tomatoes
2 Tbsp. Parmesan Cheese

In a medium sauce pan, sauté onions and garlic in butter and oil until onions are soft. Add oregano and garlic and simmer for an additional minute. Add dices tomatoes and salt and simmer until pasta is finished cooking. Cook 4 cups of rotini pasta according to packed directions. Drain pasta well and put back in the pan. Add the cooked tomato mixture to pasta and stir through. Add Parmesan chess and stir lightly until blended.

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1-1/2 lbs. cubed beef stew meat
1 (8 oz) package sliced mushrooms
1 medium onion, sliced
3 cloves garlic, chopped
1/2 Tbsp. butter
1/2 Tbsp. olive oil
2-1/2 Tbsp. flour, divided
1/4 tsp. salt
1 (14.5 oz.) can beef broth
1 Tbsp Worcestershire sauce.
1 (6 oz.) can tomato paste
1 (8 oz.) container sour cream

Spread the butter and olive oil on the bottom of the crockpot; sprinkle garlic and onions on top. On a sheet of waxed paper, salt & pepper both sides of the beef cubes and toss with 1 Tbsp. of flour. Add beef on top of the onions. Sprinkle the mushrooms on top of the beef. In a small/medium bowl; mix beef broth, 3 Tbsp. tomato paste, Worcestershire, and salt. Pour over beef cubes. Cover and simmer on medium-low for 4 hours.

Stir contents of crockpot until well blended and turn Crockpot to high. Mix together sour cream and 1-1/2 Tbsp. flour and stir into crockpot mixture. Let simmer on high for about 10 minutes.

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TORTILLAS CON QUESO Y CHILIES

1 Tbsp. butter
1 1/2 c. shredded zucchini
1 c. thinly sliced green onions
2 c. cooked rice
1- 1 1/2 c. shredded pepperjack cheese
4 oz. can chopped green chilies
1/2 tsp salt
1/4 tsp. black pepper
3/4 c. sour cream
6 large tortillas
shredded lettuce
grape tomatoes, halved (or other tomato of choice, chopped)
picante sauce

Preheat oven to 200 degrees. Place the tortillas on a large baking sheet and loosely cover with foil. Place in oven to warm. Melt the butter in a large, nonstick skillet over medium-high heat. Add the zucchini and onions, and saute about three minutes, or until tender. Stir in the rice and the next four ingredients. Cook one minute, stirring constantly. Remove from heat and stir in the sour cream. Fill warmed tortillas with the rice/cheese mixture. Add lettuce and tomatoes, and roll up. Serve with picante sauce and additional sour cream, if desired.

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SHRIMP NEWBURG

3 Tbsp. butter
2 1/2 Tbsp. flour
1 1/2 c. heavy cream or half and half
4 1/2 Tbsp. chili sauce
1 1/2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1- 1 1/2 lbs. cooked shrimp
salt and pepper to taste
3 Tbsp. sherry

In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and whisk until smooth. Slowly add the cream, and turn heat down to medium. Whisk until sauce thickens. Add the chili sauce, Worcestershire sauce, mustard, and shrimp. Season to taste with salt and pepper. Just before serving, add the sherry. Serve immediately.

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Marinade:
3/4 cup orange juice
1/2 Tbsp. canola oil
1/4 cup low-sodium soy sauce
2 Tbsp. brown sugar
2 Tbsp. mustard
2 Tbsp. minced garlic, jarred

Combine the marinade mixture and pour into a large resealable bag; add flank steak turning to coat. Refrigerate for at least two hours or overnight. Remove steak and discard marinade. Grill over medium heat for about 8 minutes per side. Steak can also be broiled under oven broiler.

1-1/2 lbs. baby white potatoes (no bigger than a golf ball with skins on)
2 medium eggs
1/2 cup mayonnaise
1/2 Tbsp. apple cider vinegar
1/2 Tbsp. Dijon mustard
1/4 tsp. salt
2 tsp. dried chives

In a large pot, cover potatoes with salted water. (1/2 tsp. salt) Bring to a boil, reduce heat to a simmer (on medium heat) for 12 minutes. Add eggs and simmer an additional 15 minutes or until potatoes are tender when pierced with a fork. Carefully remove eggs. Drain potatoes well and place into a bowl to cool. Let potatoes cool for about 15-20 minutes. In a small bowl; mix together mayonnaise, apple cider vinegar, Dijon Mustard and salt.

Using a very sharp knife, cut each potato into 4 pieces and place back into the bowl. (Lightly salt and pepper potatoes.) Peel eggs and dice adding to the potatoes. Pour mayonnaise mixture over potatoes and stir gently. Sprinkle with chives and stir through.

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CHICKEN AND STUFFING CASSEROLE

3 c. cooked chicken, cut into pieces
1 box of chicken or turkey stuffing (like Stove Top)
1 can cream of chicken soup
1/2 c. milk
1 c. sour cream
1/2 lb. cheddar cheese, grated
1 small pkg. frozen chopped broccoli, thawed and drained

Preheat oven to 350 degrees. Spread prepared stuffing into a 9x13x2 inch baking pan which has been sprayed with nonstick cooking spray. In a large bowl, combine chicken, soup, sour cream, milk, broccoli, and half of the cheese. Spread evenly on top of stuffing. Bake uncovered for 30 minutes. Remove from oven, add remaining cheese, and return to oven until cheese is melted, about an additional 5-10 minutes. Serve immediately.

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MOCHA BROWNIE DESSERT

1 large box (for a 9x13x2 inch pan) brownie mix
1/4 c. water
2 eggs
1/2 c. walnuts, finely chopped (optional)
1 1/2 c. whipping cream
1/3 c. firmly-packed brown sugar
1 Tbsp. powdered instant coffee
1 chocolate bar for shaving*

Preheat oven to 350 degrees.

Grease and flour two round 9-inch layer pans. In a large bowl, blend the brownie mix, water, and eggs. Stir in nuts if desired. Spread evenly in pans. Bake 20 minutes. Cool 5 minutes in pans, then remove to wire racks to cool thoroughly.

In a large chilled bowl, beat the whipping cream until it begins to thicken. Gradually add the sugar and coffee, and continue beating until stiff. Spread about 1 cup of the whipping cream mix on one brownie layer. Top with the second layer, and frost entirely with the remaining whipping cream mix. Sprinkle with the shaved chocolate.

Chill at least 1 hour before serving. Keep leftovers refrigerated.

*Freeze the chocolate bar, and use a vegetable peeler to shave the chocolate. If you aren't so inspired to do this, place the frozen bar between two layers of wax paper and crush with a rolling pin. It won't look the same, but will taste just as good.