| -------------------------------
Thank you for milk ( 1-1/2 cups) butter flour bag of onions favorite salad dressing minced garlic in water white vinegar canola oil olive oil Spices:
|
MEAT/FISH/SEAFOOD
8 boneless chicken thighs
1 lb. ground beef 
4-6 boneless pork chops
1 lb. ground turkeyDAIRY
8 oz. Colby-Jack cheese
1-2 pkgs. tortillas, 8 inch
1 pkg. fresh-grated Parmesan cheese
1 small container half-and-half 16 oz. heavy
(whipping) creamRICE/NOODLES
1 box rice
1 bag medium egg noodles
1 box linguini noodlesFROZEN VEGETABLES
1 bag frozen corn
1 (10 oz.) box chopped spinachFRESH VEGETABLES
asparagus
1-2 bunches or heads of lettuce
3 fresh tomatoes
3 medium cucumbersCANNED GOODS
14 oz. can stewed tomatoes
1-2 cans refried beansSOUPS/SAUCES
14.5 oz. can beef broth
15 oz. can tomato sauce
14.5 oz. can chicken broth
8 oz. can tomato sauce
1 (15 oz.) jar Bertolli alfredo sauceMISCELLANEOUS
1 (12 oz.) jar orange marmalade
soy sauce
honey
jar sun dried tomatoes in oil
jar prepared pesto
container bread crumbs
Dijon mustard 1 box vanilla
wafers 1 Special dark
candy bar, 7 oz. 1 16 oz. pkg.
large marshmallows |
 |
ORANGE MARMALADE CHICKEN
8 boneless chicken thighs
1 cup orange marmalade or Simply Fruit - Apricot
1/3 cup soy sauce
1 Tbsp. honey
3 tsp. minced garlic (jarred in water)
Preheat oven to 350 degrees.
Rinse chicken in cold water and pat dry with a paper towel. Lightly spray a 13 x 9" casserole dish with nonstick spray. In a small bowl, combine orange marmalade, soy sauce, honey, and garlic. Place chicken in
casserole dish and lightly salt & pepper. Pour sauce over chicken and turn to coat. Let sit in
marinade for about 10-15 minutes. Cover and bake for 40 minutes. Remove from oven and spoon marinade over chicken. Return chicken to oven and bake uncovered for 20 minutes.
Turn oven to broil and move chicken to top oven rack. Broil for about 2-3 minutes careful not to burn.
To make a great sauce: add a little more marmalade to the sauce that's in the casserole dish after cooking. Mix 1/2 Tbsp. cornstarch with 1/2 Tbsp. water. Stir into the sauce; mix well and put back under the broiler until hot & thick. Be careful not to burn.
Suggested Side Dish: Rice,
Tossed salad
------------------------------------------------------------------------------------------------------------------------------
SPICY BEEF ENCHILADAS
BEEF:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cumin
1- 14 oz. can stewed tomatoes
SAUCE:
1 1/2 tsp. minced garlic (in water)
1/3 c. butter
1/2 c. flour
1- 14 oz. can beef broth
1- 15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. cumin
8 oz. Colby-Monterrey Jack cheese, grated
10-12 tortillas, 8 inch
Preheat the oven to 350 degrees.
In a medium saucepan, cook beef and onion. Drain. Add flour and seasonings, and stir to mix well. Stir in the tomatoes, reduce heat, cover and simmer about 8-10 minutes.
In another saucepan, sauté the garlic in butter until lightly browned. Stir in the flour, and make sure it’s blended well. Gradually stir in the broth, using a whisk, and bring to a boil. Whisk to avoid lumps! Stir in the tomato sauce and seasonings, and heat thoroughly. Check to see if you will be able to fit all of the tortillas in one casserole. If you will need two casseroles, adjust the sauce for two dishes. Pour about 1/3 of the sauce in the bottom of a 13x9x2 inch casserole. Place about ¼ cup of the beef in a strip down the center of each tortilla, top with a couple tablespoons of cheese, and roll. Place seam side down in the casserole. Continue with remaining tortillas. Pour remaining sauce over the top. Cover with aluminum foil, and bake for 30 minutes. Remove from oven. If you had cheese left over, place this on the top of the tortillas. (If you don’t have any cheese left, use a little cheddar, Colby etc.) Bake, uncovered, for about another 10 minutes, or until the cheese is melted.
Suggested Side Dish: Fresh Asparagus
------------------------------------------------------------------------------------------------------------------------------
EASY SKILLET SPINACH FETTUCCINE
1 small onion, diced
1 Tbsp. canola oil
1 (15 oz.) jar Bertolli Alfredo sauce
1-1/2 cups milk
1 (8 oz.) can tomato sauce
5 cups (uncooked) medium egg noodles
1 (10 oz.) box frozen spinach
salt and pepper
In a large skillet with lid, sauté the onions
in canola oil until tender. Add the jar of alfredo sauce to the skillet.
Pour milk into empty alfredo jar and shake well. Pour milk into
skillet and mix with the alfredo sauce. Add tomato sauce to the skillet; stir
to combine and bring to a light boil. Add noodles and stir
well making sure all noodles are covered with sauce. Reduce heat
to a high simmer; cover and cook for about 7 minutes, stirring
occasionally. While noodles are cooking, microwave the spinach
until well thawed and hot. Drain spinach of all water. When
noodles are tender, stir in spinach; cover until heated through. Serve with Parmesan Cheese
Suggested Side Dish: Tossed Salad
-----------------------------------------------------------------------------------------------------------------------------
PORK
CHOPS IN CREAMY DIJON SAUCE
4-6 boneless pork chops
2 Tbsp. butter - divided
1 small onion, chopped
3 cloves garlic, chopped
1 Tbsp. flour
1 (14.5 oz) can chicken broth
2 Tbsp. Dijon mustard
1/2 tsp. salt
1 Tbsp. dried chives
1/2 Tbsp. dried parsley
1/2 cup half-and-half
Lightly salt & pepper both sides of pork chops. In a large skillet, sauté pork chops in 1 Tbsp. of butter about 6 minutes per side or until cooked through. Remove pork chops to a serving platter. Melt the additional 1 Tbsp. of butter and gently sauté onions and garlic until soft. Sprinkle flour over onions and stir through. Turn the heat to medium-high and slowly add the chicken broth; stirring continuously. Add the Dijon mustard, chives, parsley, and salt. Bring to a light boil; reduce heat and simmer for 5 minutes. Add half-and-half; stir through and cook and additional 1 minute or until sauce is thick.
Suggested Side Dish: Rice, Buttered corn
-----------------------------------------------------------------------------------------------------------------------------
TURKEY PESTO MEATBALLS
1 lb. lean ground turkey
1 medium egg
2 Tbsp. prepared pesto
2 Tbsp. sun dried tomatoes, chopped fine
1 Tbsp. Parmesan cheese
1/3 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
Preheat oven to 375 F. Gently mix together all ingredients in a medium Bowl.
Spray a pan or cookie sheet with nonstick spray. Shape meat mixture into about about 12 meatballs. Bake for 22-25 minutes or until turkey is cooked through.
LINGUINI WITH PESTO AND SUN DRIED TOMATOES
8 oz. linguini, cooked and drained
2 Tbsp. prepared pesto
2 Tbsp. sun dried tomatoes, chopped
2 cloves garlic, chopped fine
2 Tbsp. olive oil
grated Parmesan Cheese
Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, sauté garlic in olive oil for 2 minutes. Add the pesto and sun dried tomatoes. Let cook for about 1 minute. Toss with pasta. Sprinkle with Parmesan cheese.
ANY NIGHT DILLED CUCUMBERS
1 medium cucumber, peeled and sliced thin
1/3 cup white vinegar
1 Tbsp. water
1 Tbsp. sugar
1 Tbsp. oil
1/4 tsp. dried dill
salt & pepper
Mix together the vinegar, water, sugar, oil and dill to make the cucumber dressing. Sprinkle lightly with salt and pepper. Place cucumber slices in a small bowl and pour over dressing. Let sit in the
refrigerate for at least 30 minutes.
---------------------------------------------------------------------------------------------------------------------------
FLUFFY CHOCOLATE DESSERT
CRUST:
1 box vanilla wafers, crushed
2/3 cup butter or margarine, melted
1/4 cup sugar
1/4 tsp. ground cinnamon
TOPPING:
1 Special dark candy bar, 7 oz.
1 16 oz. package of large marshmallows
1 cup milk
1 16 oz. carton whipping cream (heavy cream)
1/2 tsp. vanilla extract
In a medium-size bowl, combine the crushed cookies, butter, sugar,
and cinnamon. Mix well. Save 1/3 c. of the mixture for topping. Press
remaining crumb mixture into a lightly-greased (use cooking spray)
9x13x2 inch pan, bottom only, and refrigerate until firm.
Break the big candy bar into sections. Place the chocolate pieces, about
3/4 of the bag of marshmallows, and the milk in a medium saucepan. Cook
over medium heat, stirring constantly, until chocolate and marshmallows
are melted. (This seems to take forever!) Remove from heat, and cool to
room temperature. (Stirring occasionally speeds the cooling process).
In another medium bowl, pour the whipping cream, and beat with an
electric mixer until peaks form, or about the consistency of
store-bought whipped topping. (The difference here is this is not
sweetened like store-bought). Add the vanilla, and whip until just
mixed.
Fold the whipping cream into the chocolate mixture and mix thoroughly.
Pour over the crust, and top with reserved crumbs. Chill for several
hours before serving.