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MEAT/FISH/SEAFOOD
1 lb. lean ground beef
1-1/2 lbs. scrod
8 boneless chicken thighs
1-1/2 lb. salmon
4-6 beef steaks of choice, or large steak to cut
6-8 small boneless, skinless chicken thighs
1 small ham slice (or 2 cups leftover
ham)DAIRY
pkg. fresh-shredded Parmesan cheese
1 (8 oz.) package shredded mozzarella cheese
1 (3 oz.) package cream cheese
1 (8 oz.) container heavy cream
orange juice (need 1 cup)
2 (8 oz.) containers sour cream
package flour tortillas 1 box unbaked pie crusts 8 oz. pkg. cream cheeseRICE/NOODLES
1 lb. zitii pasta
1-2 boxes rice pilaf
box of white rice
1 lb. bow tie pastaFROZEN VEGETABLES
2 (10 oz.) boxes frozen chopped spinach
bag of petite baby peasFRESH VEGETABLES
1 large bunch Romaine lettuce
4 large lemons
1-1/2- 2 lbs. baby white potatoes
2 tomatoes
1 large cucumber
1 avocado
1 lime
cilantro
3-4 acorn squash
1 green pepper
1 (8 oz.) package sliced mushrooms
bunch of asparagusCANNED GOODS
1 (28 oz.) can whole tomatoes in juice
1 (8 oz.) can tomato sauceSOUPS/SAUCES
chicken broth (about 2 cups)MISCELLANEOUS
container of breadcrumbs
seasoned croutons
pkg. of fresh garlic bread sticks 1 bag apples of choice bag of pecans, optional 8 oz. container whipped topping
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BAKED ZITI with MEATBALLS
3-1/2 or 4 cups uncooked ziti
1-1/2 cups mozzarella cheese
1 Tbsp. canola oil
Meatball Ingredients:
1 lb ground beef
1 egg
1/4 cup milk
3/4 cup breadcrumbs
1/2 teaspoon salt
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. garlic powder
1/4 cup grated parmesan cheese
2 Tbsp. finely minced onion
Sauce Ingredients:
1 (28 oz.) can whole tomatoes in juice
1 (8 oz.) can tomato sauce
3 cloves garlic
1 tsp. oregano
1 tsp. basil
1 tsp. sugar
1/2 tsp onion salt
1/4 salt
1 Tbsp. dried parsley
Preheat oven to 350 degrees.
In a medium bowl, gently mix together all meatball ingredients. Form
the meat mixture into balls about 2 inches in diameter. (Smaller than a
golf ball.) Heat oil in a large, nonstick skillet
over medium-high heat and brown meatballs turning gently with a spatula as
they brown. Brown meatballs for about 7-8 minutes
While the meatballs are browning, place all of the sauce ingredients into a blender. Pulse or blend for about 30 seconds. Drain any grease from the meatballs and pour sauce in the skillet with the meatballs. Bring to a light boil; reduce heat and simmer for 20 minutes uncovered. Gently stir occasionally.
While sauce is simmering, cook ziti according to package directions and drain well. Add ziti to the skillet with the meatballs/sauce and stir gently. Spray a 13 X 9" casserole dish with nonstick spray and pour 1/2 of the ziti/meatball mixture into the dish. Sprinkle 1 cup of mozzarella cheese over top. Carefully pour remaining ziti/meatball mixture over top of cheese. Sprinkle remaining 1/2 cup of mozzarella cheese over top and bake for 15-20 minutes or until cheese is melted.
EASY CAESAR SALAD
Romaine lettuce 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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BROILED BOSTON SCROD
1-1/2 lbs. scrod
salt & pepper
1/3 cup butter
1 cup bread crumbs
1 tsp. dry mustard
1/2 tsp. onion salt
2 Tbsp. lemon juice
1/2 Tbsp. dried parsley
Melt butter in a small dish. Season the scrod with salt and pepper and brush
generously with butter. Place scrod fillets on a broiler pan or cookie sheet and broil 4 inches away from heat for about 5 minutes. Combine remaining butter with breadcrumbs, mustard, onion salt, Worcester, lemon juice, and parsley. Spoon the mixture on top of the scrod, pressing down lightly to cover entire piece of fish. Broil for another 5 minutes or until top is well browned and fish flakes with a fork.
CREAMED SPINACH
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1 (3 oz.) package cream cheese
1/2 cup milk
1/4 cup heavy cream
1/2 tsp. salt
1/4 tsp. pepper
2 (10 oz.) packages frozen chopped spinach, thawed
1/4 teaspoon nutmeg
1/2 cup mozzarella cheese
Heat the oil in a large skillet over medium heat. Add onion and garlic, stirring about 3-4 minutes. Add the cream cheese, milk, nutmeg, salt and pepper; stirring until the cream cheese is melted. Squeeze all excess liquid out of the spinach and add spinach to the sauce. Cook until the mixture is heated through and thickened, 3 to 4 minutes. Sprinkle 1/2 cup
mozzarella cheese over spinach. Serve when cheese is melted.
Suggested Side Dish: Rice Pilaf, Creamed
Spinach
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ORANGE-GLAZED CHICKEN THIGHS
8 boneless chicken thighs
1 cup fresh orange juice
1 tablespoons grated orange zest
2-3 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees. In a saucepan, combine the orange juice, orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Bring to a light boil; reduce heat and cook for about 4-5 minutes.
Spray a 9 x 13 casserole dish with non stick spray. Place chicken pieces skin-side up in the dish and lightly salt and pepper both sides. Pour half of the sauce over the chicken.
Bake about 30 minutes and then remove chicken from the oven. Turn the chicken pieces over and spoon on the reserved sauce sauce.
Bake for about 20 more minutes or until chicken is cooked through.
Suggested Side Dish: Parsley New Potatoes, Tossed Salad
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EASY FISH TACOS
1-1/2 lbs. salmon
1 tablespoon Cajun seasoning. divided
1 medium lime
1/2 tablespoon olive oil
Toppings:
4 cups chopped Romaine lettuce
1 medium avocado, peeled and seed removed
1/2 medium cucumber, peeled and diced
1/2 cup fresh Cilantro, chopped
8 flour tortillas
Preheat oven to 375 degrees.
Line a cookie sheet with foil and spray with nonstick spray.
Lay fish on foil - skin side down.
Squeeze a little of the lime juice over the fish and then lightly brush with olive oil. Sprinkle Cajun seasoning over fish.
Bake for 15-20 minutes or until fish flakes
easily with a fork.
Mix the Romaine lettuce with the chopped cilantro, 1/2 tablespoon of olive
oil, lime juice and a little sat & pepper. Assemble each taco on a
tortilla with pieces of fish, Romaine lettuce mixture, diced cucumber,
avocado, and a drizzle of sauce.
FISH TACO DRIZZLE SAUCE
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
1/4 cup fresh cilantro leaves chopped fine
Salt and pepper
Blend everything together and leave in the refrigerator for about 30 minutes.
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*MARINATED BEEF STEAKS
(allow marinade time)
4-6 steaks of choice, or large steak to cut
2 cups of Italian dressing
1 medium green pepper, sliced
8 (oz) package sliced mushrooms
1 medium onion, sliced
2 cloves garlic, diced
1 Tbsp. olive oil
Tenderize the beef steaks with a meat mallet. Place
steaks in a deep flat container or bowl. Place the sliced onions,
mushrooms, and peppers on top of the steak. Pour Italian dressing over the meat and vegetables. Cover
and refrigerate for 2 hours. Remove meat and vegetables from
marinade. Prepare
barbeque grill or set broiler. Grill or broil steak to desired doneness,
about 5 minutes per side for medium. Test for doneness by cutting
into the center of one of the steaks. While grilling steaks, place the vegetables in a
large skillet with olive oil and garlic. Sauté until vegetables are
tender.
BAKED ACORN SQUASH
3-4 acorn squash
1 Tbsp. butter
1 Tbsp. brown sugar
salt & pepper
Preheat oven to 375 degrees.
Cut squash in half and remove seeds with a large spoon. Turn acorn squash upside down (cut side down) onto a baking dish. Bake for 35 minutes.
Remove from oven and flip squash cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar. Bake for an additional 20 minutes or until squash is tender.
Suggested Side Dish: Baked Acorn Squash, Garlic Bread Sticks
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CREAMY CHICKEN THIGH PAPRIKA
6-8 small boneless, skinless chicken thighs
2 cloves garlic, diced
1 Tbsp. canola oil
1 Tbsp. butter
3 Tbsp. flour
1 Tbsp. Hungarian Paprika + 1/2 tsp. Hungarian Paprika
1/4 tsp. salt
1-1/2 cups chicken broth
1/2 Tbsp. dried parsley
8 oz. sour cream
In a small/medium bowl, mix flour with paprika and salt. Rinse each piece of chicken under cold water and dredge both sides in flour mixture. Heat a large skillet over medium-high heat. When hot, add olive oil and butter swirling to coat the bottom of the pan careful not to burn. Add garlic and sauté for about 1 minute. Add chicken thigh pieces in a single layer and cook on both sides until well browned. Pour in chicken broth and bring to a light boil. Sprinkle chicken with parsley; cover and simmer for 20 minutes. Remove chicken to a serving platter. Stir sour cream into the skillet; stirring well to blend. (Reserve about 2 tsp. of sour cream.) Let sauce simmer for 2 minutes. If sauce is not thick enough, mix 2 tsp. of flour with the reserved sour cream and whisk into the sauce. Let simmer until sauce thickens.
Suggested Side Dish: Rice, Petite Peas
This meal is rated a two scrubbie clean-up.
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LEMONY PASTA WITH HAM
3/4 box bow tie pasta
2 cups diced ham
2 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
1 tsp. basil
1/4 cup chicken broth
2 Tbsp. lemon juice
3/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 bunch fresh asparagus spears
Bring a medium/large pot of water to a boil. Cut the asparagus into 1" pieces discarding about 2 inches of each end. Cook the pasta according to package directions. Add asparagus to the pasta during the last 5 minutes of cooking time.
In large saucepan, combine butter with olive oil and onion; heat over medium-high heat stirring for
2-3 minutes or until onions are soft. Add ham and basil; continue to sauté
for an additional 2-3 minutes. Stir in the chicken broth, lemon juice, cream,
salt and pepper; mix well. Bring to a simmer; simmer for 4-5 minutes.
Drain pasta and asparagus well. Add pasta and asparagus to the pan with ham; bring to a simmer. Stir until slightly thickened.
Suggested Side Dish: Dinner Rolls
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APPLE CREAM PIE
1 unbaked 9-inch pie shell (thaw if
frozen)
8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla
4 c. peeled thinly-sliced apples
1/2 tsp. cinnamon
2/3 c. sugar
1/2 c. chopped pecans, optional
8 oz. container whipped topping
Preheat oven to 400 degrees.
Press the pie shell into a 9-inch pie plate according to manufacturer's
directions.
In a medium bowl, beat the cream cheese, 1/4 c. sugar, egg, and vanilla
together until smooth and creamy. Spread evenly over the bottom of the pie
crust.
In a large bowl, mix the apples, cinnamon, and remaining 2/3 c. sugar
together. Stir to combine and evenly distribute the sugar. Layer the
apples evenly over the cream cheese mixture. Sprinkle with nuts (if
using). Bake for 15 minutes, open the oven door, and lower the heat to 350
degrees. Bake an additional 30 minutes or until apples are cooked through.
Cool completely, then place in refrigerator. Serve cold with a dollop of
whipped topping. Keep leftovers refrigerated.