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MEAT
1 lb. ground beef
3 lbs. boneless chicken breasts
4 (6 oz.) salmon filets
1 1/2 to 2 lb. flank steak or London broil steakDAIRY
1 (3 oz.) package cream cheese
1 (8 oz.) package mozzarella cheese
1 container fresh-grated Parmesan cheese
1 ( 8 oz.) container of sour cream
small container of crumbled Gorgonzola RICE/NOODLES
1 lb. box of vermicelli spaghetti
1 box of brown or white riceFROZEN VEGETABLES
1 lb. bag of petite peasFRESH FRUITS/VEGETABLES
1 bunch lettuce
1-2 tomatoes
1 small cucumber
1 lb. bag of Cole slaw
4 baking potatoes
1 red pepper
1 bunch of broccoli
1 or 2 large Valencia oranges
1 bunch of asparagus
2 lbs. medium red potatoes
8 oz. of sliced mushroomsCANNED GOODS none this week SOUPS/SAUCES
(1) 28 oz. can crushed tomatoes in thick puree
(1) 14.5 oz. can chicken broth (or 3/4 cup)WINES & SPIRITS 
none this weekMISCELLANEOUS
1 box of Corn Flakes
1 loaf of Italian bread
1 envelope of Ranch salad dressing mix
sesame seeds
soy sauce 2 small boxes
vanilla instant pudding 12 oz.
whipped topping 1 box
chocolate graham crackers 1 container
dark chocolate frosting |
EASY SPAGHETTI PIE
1 lb. ground beef
1 medium onion, chopped
2 cloves garlic, chopped
(1) 28 oz. can crushed tomatoes in thick
puree
1 tsp. basil
1 tsp. oregano
1/2 tsp. onion salt
1/2 tsp. sugar
1 box of vermicelli
spaghetti
1 (3 oz.) package cream cheese
1/2 cup sour cream
1/4 cup milk
1/2 tsp. salt
1/2 Tbsp. dried parsley
1 Tbsp. parmesan cheese
1 cup mozzarella cheese
Preheat oven to 350 degrees. Sauté the ground beef with the onion and
garlic about 6
minutes, or until no longer pink. Drain of any grease. Add crushed
tomatoes, basil, oregano, onion salt, and sugar; stir to combine.
Let simmer for about 10 minutes. (Don't let sauce get too thick. If it
gets to thick add a little water.)
Cook 3/4 package of vermicelli pasta, breaking pasta into 3 pieces. Cook according to package directions. Drain pasta and leave in colander. Melt cream cheese and sour cream together in the pasta pot. Stir in milk, salt, and parsley; blend until smooth. Put pasta back in the pan with the cream cheese mixture and stir through to combine. Spoon noodles into the bottom of a 13 x 9 " casserole dish and sprinkle with parmesan cheese. Spread sauce evenly over noodles. Top with mozzarella cheese. Cover and bake for 20 minutes.
Suggested Side Dish: Tossed salad, Fresh
Italian bread
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CRUNCHY RANCH CHICKEN
1 1/2 lbs. boneless chicken breasts
3/4 c. crushed Corn Flakes
1/2 c. fresh-grated Parmesan cheese
1 envelope Ranch salad dressing mix
1/3 c. butter, melted in a bowl
Preheat oven to 350 degrees. In a shallow bowl, mix together the corn
flake crumbs, Parmesan, and salad dressing mix. Dip the chicken pieces in
butter, and quickly press into the corn flake mixture to coat both sides.
Place on a greased cookie sheet, and bake for 45 minutes.
EASY COLESLAW
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup sugar
2 Tbsp. white wine vinegar
1 Tbsp. yellow mustard
1/2 tsp. salt
1 lb. bag pre-shredded cole slaw
Mix mayonnaise, sour cream, sugar, vinegar, mustard, and salt in a small bowl. Place coleslaw
in a large
bowl, and pour dressing mix over the top. Stir well to coat. Refrigerate
for at least 2 hours. Stir again before serving..
Suggested Side Dish: French-fried potatoes, Easy Coleslaw
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SALMON WITH ORANGE AND DILL
4 (6 oz.) salmon filets
1 Tbsp. olive oil
1 or 2 large Valencia oranges
2 tsp, dried dill
2 sprigs fresh rosemary
3 tsp. orange zest
1/2 tsp. salt
1/4 tsp. black pepper
Preheat oven to 375 degrees F.
Lay foil on a cookie or baking sheet and spray with nonstick spray. Rub both sides of salmon with a little olive oil and then sprinkle with dill, salt and pepper.
Lay on baking sheet skin side down. Cut the orange in half and drizzle salmon pieces with juice and then the orange zest. (Save a little bit of juice.)
Slice the other half of the orange into thin slices and lay on top of the salmon along with a few springs of fresh rosemary.
Bake fish for about 15-20 minutes or until fish is cooked through. Halfway through baking, carefully remove fish and drizzle on additional orange
juice.
Suggested Side Dish: white or brown rice, Steamed asparagus
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GRILLED FLANK STEAK
1/2 medium onion, chopped
2 Tbsp. oil
1 Tbsp. red wine vinegar
1/2 tsp. minced garlic in water
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. rosemary, crushed
1 1/2 to 2 lb. flank or London broil steak
Combine all ingredients except the steak in a small bowl, and mix
thoroughly. Place the steak in a large, gallon-size food storage bag, and
add marinade. Seal and refrigerate for about 4 hours, turning several
times. (Can do overnight, too). Prepare grill by spraying lightly with
non-stick cooking spray. Light.
Grill about 5 minutes per side, or until desired doneness, basting with
marinade frequently. Let stand 5 minutes, then slice on the diagonal.
Serve immediately.
POTATOES WITH GORGONZOLA
2 lbs. medium red potatoes
2 Tbsp. butter, using small pieces
2 Tbs. parmesan cheese
2-3 tsp. minced garlic (jarred in water)
2 Tbsp. Gorgonzola cheese, crumbled
3/4 cup chicken broth
salt & pepper
*This recipe works best using a 2 quart casserole dish with lid.
Slice potatoes into 1/2" pieces leaving skins on. (Just like scalloped potatoes.) Arrange one layer of potatoes in the bottom of dish. Sprinkle with salt & pepper. Dot with small amount of butter. Sprinkle with garlic and parmesan cheese. Repeat layers until you have used all the potatoes. Pour chicken broth on the top layer. Sprinkle top layer lightly with salt & pepper, garlic and top with Gorgonzola cheese.
Cover and bake for 50 minutes or until potatoes are tender.
Suggested Side Dish: Potatoes with Gorgonzola, Petite peas
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SESAME CHICKEN WITH VEGETABLES
1 1/2 lbs. boneless chicken breasts, cut into strips
2 Tbsp. oil
2 c. chopped fresh broccoli
1 red pepper, cut into strips (can use green)
1/2 lb. fresh sliced mushrooms
1 small onion, cut into chunks
3 Tbsp. cornstarch
1 Tbsp. sugar
1 1/2 c. cold water
1/3 c. soy sauce
1 Tbsp. sesame seeds, toasted
Spread the sesame seeds on a piece of foil, place in a toaster oven
(or traditional oven), and top brown or broil for about 3 minutes, until
browned. Be careful not to burn! Remove, cool, and stir a few times.
Combine the cornstarch and sugar, then add the water and soy sauce,
stirring until smooth. In a deep nonstick skillet or a wok, stir-fry the
chicken pieces in the oil over medium-high heat for about 8 minutes. Add
the broccoli and pepper, and cook and additional 2-3 minutes. Add the
mushrooms and onion, cooking it all for an additional 3-4 minutes. Add the
cornstarch mix to the skillet, and stir until thickened, about 1 minute.
Sprinkle the sesame seeds on top of the chicken. Serve immediately over
rice.
Suggested Side Dish: White or Brown Rice
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ECLAIR CAKE*
2 small boxes vanilla instant pudding
12 oz. container whipped topping, thawed
1 box chocolate graham crackers
3 c. milk
1 container dark chocolate frosting
powdered sugar (optional)
In a large bowl, combine pudding mixes, whipped topping, and milk. Mix 2
minutes at high speed,
or until thick.
Layer a 9x13x2 inch pan in the following way:
-graham crackers
-pudding mixture
-graham crackers
-pudding mixture
-graham crackers.
Refrigerate 2 hours. Use the whole container of frosting, and spread over
the entire surface. Refrigerate 24 hours, to allow time for the graham
crackers to soften. Just before serving, sprinkle with powdered
sugar, if desired.
*This recipe must be prepared in advance!