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MEAT/FISH/SEAFOOD 
2 1/2 lb. ground beef
1 to 1 1/2 lb. frozen, cooked shrimp
1 1/2 to 2 lbs. lean round steak, boneless
2-1/2 lbs. boneless, skinless chicken thighs
1-1/2 lb. boneless chicken breasts
4-6 pork chops
1 small pkg. sliced pepperoniDAIRY
8 oz. container heavy whipping cream
8 oz. container sour cream
12 oz. container small-curd cottage cheese
1 pkg. fresh parmesan cheese
1/2 to 1 lb. chunk provolone
small container crumbled Feta Cheese
(8 oz.) bag shredded sharp Cheddar cheese 1 (8 oz.) pkg.
cream cheeseRICE/NOODLES
1 lb. box penne pasta
12 oz. bag wide noodles
bag or box white rice
1 box regular lasagna noodlesFROZEN VEGETABLES
1 bag corn
1 bag broccoli, cauliflower, and carrots
1 bag crinkle-cut carrots
1 lb. bag peasFRESH VEGETABLES
carrots, or a bag of baby-cut carrots
1 bunch celery
bag of white potatoes
2 lemons
1 bunch asparagus
1 bunch green onions
2-2-1/2 lbs. baby red potatoes
bag of yellow onions
bunch or head of lettuce
1 green pepper
1 bunch green onionsCANNED GOODS
16 oz. can diced tomatoesSOUPS/SAUCES
1 box dry onion soup mix
28.5 oz. Hunt's spaghetti sauce
8 oz. can tomato sauce
28.5 oz. jar marinara sauce
2 cans chicken broth (or 17 oz.)MISCELLANEOUS
1 loaf Italian bread
small can sliced black olives
Panko crispy bread crumbs, Italian Style 1 graham
cracker crust peanut butter 1 (8 oz.)
container whipped topping bottle of
chocolate syrup |
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THE BEST MEATLOAF EVER
1 1/2 lbs. ground beef
2 eggs, beaten
1 envelope dry onion soup mix
1 Tbsp. ketchup
1 Tbsp. prepared mustard
1 Tbsp. brown sugar
1 Tbsp. bottled Italian dressing
2 tsp. soy sauce
1/2 c. shredded carrots
1/2 c. finely chopped celery
2-3 slices of bread, crusts removed and cut into small pieces
about 1/2 cup of milk
1 teaspoon garlic powder
Preheat oven to 350 degrees. Place the bread pieces in a small bowl, and cover with just enough milk so all bread is covered and milk is fully absorbed. Let stand a few minutes. In a large bowl, combine all other ingredients, mixing thoroughly. Add the bread last, and mix carefully to distribute the bread evenly. Form into a loaf and place in the oven.* Bake for an hour to an hour and 15 minutes. Let stand for 10 minutes before cutting. *Most people use a loaf pan to make a meatloaf. I like to use a small broiler pan, which I've sprayed lightly with cooking spray. This way, the meatloaf isn't sitting in the fat when it is done cooking.
Suggested Side: Mashed potatoes, Buttered corn
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SHRIMP AND BASIL SAUCE
1- 1 1/2 lbs. cooked, cleaned shrimp
1 lb. box penne pasta
1 jar (28 oz.) marinara sauce
1/2 c. heavy cream
2 tsp. olive oil
1 medium onion, chopped
1 tsp. minced garlic (in water)
1/2 c. fresh basil leaves, or 1 Tbsp. dried basil*
Rinse fresh basil in cool water and remove leaves. Heat oil over medium heat, add onions, and cook until soft. Add the garlic, marinara sauce, and cream to the skillet. Reduce heat to low and stir well to thoroughly combine. Add the cleaned shrimp. Simmer for about 5 minutes to blend flavors. Add the basil leaves and stir to combine. Place the cooked pasta on each plate, and top with the shrimp/marinara sauce. Serve immediately. *While nothing takes the place of fresh herbs, we at DinnerPlanner prefer to use the dried version- it's easier!
Suggested Side: Penne pasta, Tossed salad
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SWEET AND SOUR BEEF
1 1/2 to 2 lbs. lean beef, cut into cubes
1 -16 oz. can diced tomatoes
1/3 c. brown sugar, packed
1/4 c. vinegar
1/2 c. onion, finely chopped
1 green pepper, cut into strips
1 bay leaf
1/2 tsp. salt
2 Tbsp. butter or margarine
Preheat oven to 300 degrees. Melt butter in a large, nonstick skillet. Add beef, browning on all sides. Transfer meat to a oven-safe dish. In a medium bowl, add tomatoes, brown sugar, vinegar, onion, bay leaf, and salt. Stir to mix well. Pour on top of the beef, cover, and place in the oven. Cook for 1 1/2 hours. Remove dish, add the green pepper, and put back in the oven. Continue to cook for an additional 30 minutes, or until the pepper is crisp-tender. Remove bay leaf, and serve immediately.
Suggested Side: Noodles, Broccoli, cauliflower, and carrots
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YUMMY CHICKEN WITH BROWN SUGAR
& LEMON
2-1/2
lbs. boneless, skinless chicken thighs
1/2 tsp. dried thyme leaf
1 lemon
1/3 cup flour
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. canola oil
1-1/2 cups chicken broth
1-1/2 tsp. lemon pepper seasoning, divided
1-1/2 Tbsp. brown sugar
Preheat oven to 350 degrees.
Rinse chicken and pat dry with a paper towel. Place chicken in a 9 x 13" casserole dish and squeeze the juice of one lemon over top of each piece of chicken. Sprinkle chicken lightly with thyme. Let sit for about 15 minutes. Mix together flour, paprika, onion powder, garlic powder, salt, and pepper. Pour flour mixture into a large resealable bag and add chicken pieces; shake well to coat chicken. In a large skillet, over medium-high heat, brown chicken in canola oil for about 3-4 minutes on each side. Rinse casserole dish and spray with nonstick spray. Pour in chicken broth and 1/2 tsp. lemon pepper seasoning. Add browned chicken to the casserole dish. Mix brown sugar with 1 tsp. lemon seasoning and sprinkle over chicken. Bake uncovered for 35-40 minutes.
You can use leftover broth with juices to drizzle over rice.
Suggested Side: White rice, Steamed Asparagus
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GRILLED ROSEMARY PORK CHOPS*
4-6 pork chops
1/2 c. chopped green onions
1/2 c. chicken broth
1/4 c. red wine vinegar or cider vinegar
2 Tbsp. olive oil
1/2 tsp. minced garlic in water
1 tsp. dried rosemary, crushed**
1/4 tsp. pepper
1 tsp. salt
Place the pork chops in a gallon-size food storage bag. In a small bowl, combine onions, broth, vinegar, oil, garlic, rosemary, salt, and pepper. Stir to mix. Pour over the pork chops, and refrigerate for at least 2 hours. Turn the bag several times. Lightly spray surface of grill with nonstick cooking spray. Light. Grill the chops until desired doneness, basting frequently. Serve immediately. *Prepare ahead of time- this needs to marinate! **We find the easiest way to "crush" the rosemary is using your hands. Just rub it between your thumb and fingers. It doesn't really get too small- more like broken pine needles!
ROASTED RED POTATOES WITH FETA CHEESE
2 or 2-1/2 lbs. baby red potatoes, cut into wedges
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup chicken broth
2 Tbsp. lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 (8 ounce) package crumbled feta cheese
Preheat oven to 450 degrees.
Spray a large baking dish with non-stick spray.
Stir the potatoes, garlic, olive oil, chicken broth, lemon juice, oregano, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the baking dish.
Bake for 25 minutes. Stir potatoes and bake for an additional 10-15 minutes. Top with crumbled feta cheese before serving.
Suggested Side Dish: Roasted Red Potatoes, Crinkle-cut carrots
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BEEF AND PEPPERONI LASAGNA
1 lb. ground beef
1 small onion, chopped
1 can (28.5 oz.) Hunt's spaghetti sauce
1 can (8 oz.) tomato sauce
1 Tbsp. dried parsley
1 tsp. Italian seasonings
1 tsp. salt
1/2 tsp. minced garlic in water
2 eggs
1 1/2 c. small-curd cottage cheese
1/2 c. sour cream
lasagna noodles, uncooked
1 pkg. sliced pepperoni
2 c. grated provolone cheese
1/2 c. fresh-grated parmesan cheese
Preheat oven to 350 degrees.
In a nonstick skillet, fry ground beef and onion until beef is no longer pink. Drain. Add the
spaghetti sauce, tomato sauce, parsley, Italian seasoning, salt, and minced garlic. Reduce heat,
and simmer uncovered for about 20 minutes. In a medium-size bowl, combine eggs, cottage cheese, and sour cream. Mix well.
Lightly spray a 9x13x2 inch pan with nonstick cooking spray. Spread a thin layer (about 3/4 cup)
of meat sauce over the bottom of the pan. Place 4 noodles (uncooked) over the meat sauce; you will
use one sideways (broken) on the short end of the pan. Top the noodles with all of the cottage
cheese mixture. Place sliced pepperoni, side by side, over the entire cheese surface. Top with
4 more uncooked noodles. Spread the remaining sauce over the entire surface. Sprinkle the
provolone and parmesan cheeses over the meat sauce. Cover with a double-thick piece of aluminum foil, place on a cookie sheet, and place in the oven.
Bake for 1 hour. Remove from oven, and let sit for 10 minutes before taking off foil. Serve
immediately. Don't be tempted to take a peek while baking- it needs to be sealed to cook the
noodles completely!.
Suggested Side Dish: Italian bread. Tossed salad
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DELICIOUS BAKED CHICKEN & CHEDDAR
1-1/2 lbs. boneless, skinless chicken breasts
2/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 Tbsp. milk
2 tsp. minced garlic
2/3 cup sour cream
1 cup shredded sharp Cheddar cheese
1 cup Panko crispy bread crumbs, Italian Style
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.
If chicken breasts are thick, cut in half on the diagonal to make two pieces of thinner breasts. (SEE
EXAMPLE)
Combine flour, salt and pepper and pour on a pie plate or a piece of waxed paper.
In shallow bowl, beat together egg, milk, sour cream, and garlic, and a dash of salt.
Combine the cheese and bread crumbs and lay on another piece of waxed paper or pie plate.
Rinse chicken with cold water and lightly coat chicken with flour. Next, dip floured chicken into egg mixture and then coat each side well with the cheese and breadcrumb mixture by pressing each chicken side into the breadcrumbs and cheese. (Make sure chicken is well coated.) Lay chicken pieces on a cookie sheet and bake for 30-40 minutes. Test your thickest breast for doneness after 30 minutes to ensure no pink in the center. If the chicken breasts are thicker they will require a longer cooking time.
BAKED POTATO WEDGES
4-6 potatoes, cut into wedges
1 1/2 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add
remaining ingredients, and toss to completely coat all potato wedges.
Cover a cookie sheet with aluminum foil. Spray lightly with non-stick
cooking spray. Place potatoes on the sheet, and loosely cover with another
sheet of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes,
and bake an additional 20 minutes, or until potatoes are
browned on top.
CREAMED PEAS
2 Tbsp. butter
1 small onion, diced
2 cloves garlic, diced
1/2 cup heavy cream
2 tsp. sugar
1 lb. pound bag frozen peas, thawed
Melt butter in a medium sauté pan over medium-high heat. Add onion and garlic,
sauté until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and sugar; stir for about 1 minute or until thick. Add the peas and cook until everything is warmed.
Suggested Side Dish: Baked potato wedges,
Creamed Peas
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ALL-AMERICAN PEANUT BUTTER PIE
1 graham cracker crust
1 c. peanut butter
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1 8 oz. package cream cheese, softened
1 8 oz. container whipped topping, thawed
chocolate syrup
In a large bowl, combine peanut butter, sugar, vanilla, and cream cheese.
Mix thoroughly. Add the whipped topping, and mix this in thoroughly as
well.
Pour into the pie crust and freeze for at least 4 hours. Before serving,
drizzle chocolate syrup over each individual piece. Serve immediately, and
refrigerate any leftovers, if there are any!