------------------------------- Thank you for shopping with DinnerPlanner.com THINGS YOU MAY HAVE Milk (1-1/2 cups) butter (about 2 sticks) sugar (1/4 cup) brown sugar flour onions minced garlic in water balsamic vinegar red wine vinegar white vinegar Worcestershire ketchup (1 cup) lemon juice olive oil canola oil seasoned croutons Caesar salad dressing Ranch Dressing favorite salad dressing(s) Seasonings: dried oregano dried parsley paprika dried thyme garlic salt dried rosemary seasoned salt chili powder Dessert: sugar (1-1/2 cups) butter (1 stick) 1 lime 1 bottle of key lime juice or regular lime juice 8 oz. container whipped topping 1 box graham cracker crumbs -----------------------------	MEAT/FISH/SEAFOOD 2- 2 1/4 lb. pork tenderloin 2-3/4 lbs. boneless chicken breasts 2-1/2 -3 lbs. boneless beef chuck roast  4-6 flounder fillets 4-6 steaks of choice, or large steak to cut DAIRY container of fresh-shredded Parmesan cheese (8 oz.) bag of shredded mozzarella cheese 16 oz. sour cream container fresh bleu cheese 12 oz. pkg. shredded Monterey Jack cheese 1 package 9" flour tortillas 8 oz. package of shredded sharp cheddar cheese small container of half and half 3 (8 oz.) pkgs. cream cheese half dozen eggs RICE/NOODLES  1 lb. box vermicelli 1-2 boxes rice pilaf 1 lb. box macaroni FROZEN VEGETABLES  bag of corn bag of petite peas   FRESH VEGETABLES bag of potatoes 2 large sweet potatoes bunch of fresh asparagus   2-3 tomatoes 3 cucumbers   bunch of lettuce bag of cole slaw 1 small bunch green onions 1 large sweet onion   1 head broccoli CANNED GOODS 15 oz. can whole tomatoes small can of pineapple for juice SOUPS/SAUCES  8 oz. can tomato sauce 1 pkg. Ramen-style chicken noodle soup   1 can chicken broth   WINES & SPIRITS dry red wine of choice dry white wine (can substitute 1 cup chicken broth) MISCELLANEOUS   Dijon mustard seasoned dry bread crumbs  pkg. Kaiser or French rolls jar of dry-roasted sunflower kernels   soy sauce 1 large jar salsa

 

Remove any fat from the tenderloin, the rinse and dry. Cut into slices approximately 1/2 inch thick. In a large bowl, combine all ingredients except the pork and mix thoroughly. Add the pork slices, and mix to coat thoroughly. Cover and place in refrigerator and marinate for at least 4 hours or overnight, turning meat slices occasionally. Allow the meat to come to room temperature for approximately 30 minutes before cooking.  Preheat grill or broiler. Broil or grill the tenderloin slices on both sides for about 7-8 minutes, brushing frequently with the marinade. Test for doneness, and serve immediately. *Allow yourself enough time to marinate this!

SWEET POTATO WEDGES

2 large sweet potatoes
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon chili powder
1⁄2 teaspoon salt

Preheat oven to 400 degrees. Cut potatoes into 1" wedges. Toss potatoes with oil. Mix the sugar, chili powder and salt; sprinkle over potatoes until well coated. 

Spray a cookie sheet with nonstick spray and lay potatoes in a single layer. Bake for 30 minutes, turning once.

Suggested Side Dish:  Sweet Potato Wedges, Steamed Fresh Asparagus

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  CHICKEN PARMESAN

CHICKEN:

1-1/2 lbs. boneless, skinless chicken breast (cut into halves) 
2 Tbsp. butter, melted 
1/2 c. fresh-grated Parmesan cheese 
1/4 c. dry bread crumbs, plain or seasoned 
1 tsp. dried oregano 
1 tsp. dried parsley 
1/4 tsp. paprika 
1/4 tsp. pepper 

SAUCE: 

1 Tbsp. olive oil 
1/4 c. chopped onion 
1 1/2 tsp. minced garlic in water 
15 oz. can whole tomatoes
8 oz. can tomato sauce 
2 Tbsp. dry red wine 
1 1/2 tsp. dried oregano 
2 tsp. dried parsley 
salt and pepper to taste 

1 lb. box vermicelli pasta
shredded mozzarella cheese for topping

Preheat oven to 400 degrees.  Spray a baking sheet with nonstick cooking spray. On large plate, combine Parmesan, bread crumbs, oregano, parsley, paprika and pepper. Set aside. Dip chicken pieces into the butter, then press into the Parmesan mixture. Place on the baking sheet. Bake 20-25 minutes or until tender.  While the chicken is baking, prepare the sauce. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, breaking apart somewhat with spoons or your fingers. Add the tomato sauce, wine, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.  Prepare the vermicelli according to the manufacturer's directions. Drain, set aside, and keep warm. About 5 minutes before serving, remove the chicken from the oven, and cover with a few spoonfuls of sauce. Top with desired amount of shredded mozzarella cheese, and place back in oven. Serve immediately atop the vermicelli noodles with the additional sauce.

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. 

Suggested Side Dish:  Easy Caesar Salad

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  CROCK POT BBQ BEEF SANDWICHES

2-1/2  - 3 lbs. boneless beef chuck roast 
1/2 teaspoon paprika 
1 cup ketchup
2-1/2 tablespoons brown sugar
2-1/2 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoon Worcestershire
3 teaspoons minced garlic

salt & pepper

Place the beef in the bottom of slow cooker. Sprinkle with salt, pepper, and paprika. In a small bowl, mix together: ketchup, brown sugar, vinegar, and Worcestershire, mustard and garlic; pour over beef roast. Cook on low for 8-9 hours or medium-low for 5 hours. Shred beef using two forks. Stir through to combine sauce. Serve on buns.

SWEET AND SOUR COLESLAW

1 lb. bag pre-shredded coleslaw
2 Tbsp. finely-chopped onion
1/4 c. oil
3 Tbsp. white vinegar
1/4 c. sugar
1/2 flavor packet from Ramen chicken noodle soup
dry-roasted sunflower kernels
salt and pepper to taste

Mix oil, vinegar, sugar, and flavor packet in a small bowl. Stir well. (Sugar will not completely dissolve). Place coleslaw and onion in a large bowl, and pour dressing mix over the top. Stir well to coat.

Refrigerate for at least 2 hours. Stir again. Just before serving, add as much sunflower seeds as desired. Mix them in thoroughly. Add salt and pepper.

Suggested Side Dish:  Sweet and Sour Coleslaw

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  BLEU FLOUNDER

4-6 flounder fillets
1/2 c. fresh-grated Parmesan cheese
1 tsp. minced garlic in water
1 large sweet onion, sliced
1/4 c. butter, melted
1/4 c. crumbled bleu cheese*
seasoned salt
1 Tbsp. lemon juice
1 c. dry white wine (can substitute chicken broth)

Preheat oven to 350 degrees. Sprinkle seasoned salt onto each flounder fillet. Arrange in a single layer if possible in a large baking dish. Spread the minced garlic over the fillets and top with onion slices. Combine the melted butter with the lemon juice. Set aside. Sprinkle the Parmesan and bleu cheeses over the fillets, and top with the lemon juice/butter. Pour wine over all, cover, and bake for 20 minutes, or until fish is white and flakes easily with a fork. Serve immediately.

*If you don't think the kids will like the distinct taste of the bleu cheese, then eliminate it. The fish will still be tasty, but will be much milder in flavor.

Suggested Side Dish: Rice Pilaf, Buttered Corn

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ZESTY MARINATED STEAKS*

4-6 steaks of choice, or large steak to cut
1/2 c. soy sauce 
1/4 c. brown sugar, firmly packed 
1/4 c. pineapple juice 
1/4 c. white vinegar 
1/2 tsp. garlic salt

In a small bowl, combine soy sauce, brown sugar, pineapple juice, vinegar, and garlic salt. Stir well. Place steak(s) in a large, gallon-size food storage bag. Pour marinade over the steaks and seal bag. Place in the refrigerator for at least 4 hours, turning bag occasionally. Preheat the grill or broiler. Remove the steaks from the marinade. Grill or broil for about 5 minutes per side, or until desired doneness. Serve immediately.  *Allow yourself enough time to marinate the steaks! 

FRENCH FRIED POTATOES

3-4 medium potatoes
1 -2 tablespoons olive oil
1 tsp. dried rosemary
1 tsp. dried parsley
garlic salt
Salt & Pepper

Preheat oven to 450 degrees.

Wash each potato leaving skins on. Slice potatoes into wedges. In a large bowl, mix olive oil, rosemary, and parsley. Add potato wedges and toss gently to coat. Lay potatoes in a baking dish skin side down. Sprinkle each potato with garlic salt, salt, and pepper. Bake for 15 minutes then turn potatoes over once. Bake for an additional 15-20 minutes or until tender.

Suggested Side Dish: French Fried Potatoes, Petite Peas

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BAKED CHICKEN ENCHILADAS 

1-1/4 lb. skinless, boneless chicken breast (need 3 cups cooked diced chicken)
3 Tbsp. butter 
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. chili powder
1/4 c. chopped onion 
1-1/2 cups chicken broth
1 cup sour cream
1 cup salsa
6- 8 - 9" flour tortillas
3 cups shredded Monterey Jack Cheese
1 bunch green onions, chopped

Preheat oven to 350 degrees.

Simmer chicken in water (you can add chicken bouillon to the water) for 15 minutes or until cooked through. Remove from pan; cool first and dice.  Don't boil the water or chicken will be tough.

Melt butter in a medium sauce pan over medium-high heat.  Add onions, salt & pepper and sauté for 2 minutes.  Add the flour and chili powder; stir until well combined.  Let this cook for about 1 minute while stirring.  Slowly pour in chicken broth,  stirring until sauce thickens.  Stir in sour cream and salsa; mixing well to combine.

Lay tortillas on kitchen counter and fill the center of each tortilla with diced chicken, sauce and cheese. Start with 1 tablespoon of each.  Lay each tortilla in a baking dish seamed side down.  Cover with any remaining sauce.  Sprinkle with remaining cheese and green onions.

Cover and bake for 25 minutes  Uncover and bake for 8-10 minutes.

Suggested Side Dish: Tossed Salad

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EASY MACARONI AND CHEESE

8  oz. macaroni, uncooked 
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 small head broccoli, using florets only
8 ounces extra-sharp cheddar cheese, grated

Cook noodles according to package directions, adding the broccoli after the noodles have cooked a couple of minutes. When the noodles are finished cooking; drain well.

While the noodles and broccoli are cooking, melt butter in a medium saucepan over medium high heat. Slowly whisk in flour and keep whisking for about 1 minute. 

Very slowly whisk in the milk a little at a time. Keep stirring and add the half and half, Dijon mustard and salt. 

Stir until sauce starts to thickened, about 3-4 minutes. Add the pasta, broccoli and cheese to the pan with the sauce and stir until well combined.

CUCUMBER SALAD

2 large cucumbers, washed, half peeled leaving stripes 
1 small sweet onion
3/4 cup Ranch dressing
Salt & Pepper

Slice cucumbers thin and place in a bowl. Lightly salt and pepper. Add onions and toss with ranch dressing. Marinate for at least 30 minutes before serving.

Suggested Side Dish: Cucumber Salad

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FLUFFY KEY LIME CHEESECAKE* Allow time for this to refrigerate. 

2 c. graham cracker crumbs
1/4 c. sugar
1 stick butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
6 large egg whites
8 oz. sour cream
1 1/2 tsp. grated lime rind
1/2 c. key lime juice
8 oz. container whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, 1/4 c. sugar, and butter in a medium bowl, stirring to mix well. Lightly spray a 10 inch springform pan with nonstick cooking spray. Press the crumb mixture carefully on the bottom and about 1 inch up the sides of the pan, trying not to pack it too thickly in the seam. Bake crust for 8 minutes, then cool completely on a wire rack. In a large bowl, beat the cream cheese at medium speed with an electric mixer until creamy. (If you soften it additionally by heating it in the microwave at defrost for 1 minute it helps). Gradually add the 1 1/4 c. sugar, beating well. Blend in the sour cream, lime rind, and juice.

In another large bowl, beat the egg whites at high speed until stiff peaks form. Fold into the cream cheese mixture, taking care to mix well. Pour batter into the prepared crust, and bake for 1 hour. Turn oven off. Open the oven door partially and let the cheesecake remain in the oven for an additional 15 minutes. Remove from the oven and immediately run a knife around the edge of the pan. Cool completely. Cover and chill for about 8 hours. If you feel the cheesecake is completely cooled before 8 hours, you may serve anytime. Top each piece with a dollop of whipped topping. Keep leftovers refrigerated. 

*Allow yourself enough time for this to refrigerate.