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MEAT
1-1/2 lb. boneless chicken breasts
1 lb. ground beef
1 to 1 1/2 lbs. large, precooked shrimp
4-6 pork chops
1 lb. ground turkeyDAIRY
16 oz. container small-curd cottage
cheese
16 oz. container sour cream
1 pkg. fresh-grated parmesan cheese
1 pkg. shredded cheddar jack cheese blend 8 oz.
container whipping cream
3 (8 oz.) pkgs. cream
cheeseRICE/NOODLES/GRAINS
1 box of long-grain white rice
1 box of Minute instant rice
small package orzo pasta
quinoa
12 oz. bag medium egg noodlesFROZEN VEGETABLES
1 (1 lb.) bag of petite green peas
1 (1 lb.) bag whole green beans
1 bag of cornFRESH FRUITS/VEGETABLES
1 bunch or heads of lettuce
1 bunch of broccoli
1 lemon
3 sweet potatoes
1 limeCANNED GOODS
1 (15 oz) can black beans
1 (10 oz.) can RoTel diced tomatoes & green chiliesSOUPS/SAUCES
chicken broth (need
3-1-2 cups)
16 oz. can tomato sauce
small jar chunky applesauceWINES & SPIRITS - none this week - MISCELLANEOUS
1 box crisp rice cereal (Rice Krispies)
dinner rolls
small package sliced almonds
package of taco seasoning mix box of
chocolate cookie crumbs small bag
semisweet chocolate chips can of baking
(unsweetened) cocoa 8 oz.
container whipped topping |
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JAN'S
CHICKEN
1-1/2 lb. boneless chicken breast
3/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. dried parsley
1 1/4 c. crushed crisp rice cereal (not too fine)
Preheat oven to 350 degrees. Shake
some cereal on a dinner plate. Melt butter and stir in salt, pepper,
garlic powder and parsley. Make sure chicken breasts are not too thick.
(You may have to slice them in half). Dip chicken in butter mixture then
press into cereal. Turn and coat the second side, getting as much cereal
to stick as possible. Add crumbs to plate as needed, and coat all pieces
evenly.
Line a cookie sheet with foil and bake uncovered for 45 minutes. Do not
turn over while baking. Do not cover. Serve immediately. grated parmesan cheese (optional)
RICE PILAF
1/2 tablespoon butter
1/2 tablespoon olive oil
1 small onion, diced
2 teaspoons minced garlic
1/2 cup white long-grain rice
1/2 cup orzo
1/2 tablespoon dried chives
1/2 tablespoon salt
1 - 1/2 cups frozen peas, thawed
In a medium saucepan, sauté onions and garlic in butter and olive oil
until tender. Add rice and orzo to the onions, stirring constantly over
medium heat for about 2 minutes. Add chicken broth, chives, and salt stir
to combine. Bring to a boil; cover, reduce heat to low, and simmer for 20
minutes. Add peas and stir to
combine. Let sit covered for about 1 minute or until peas are heated
through.
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EASY BEEF WITH NOODLES
1 lb. ground beef
16 oz. can tomato sauce
1/2 tsp. onion salt
1 tsp. garlic powder
1/4 tsp. pepper
16 oz. container small-curd cottage cheese
16 oz. container sour cream
12 oz. bag medium egg noodles, cooked and drained
fresh-grated parmesan cheese (optional)
In a large pot, boil the water, and
cook the noodles according to manufacturer's directions. Drain, and set
aside. (You can run cool water over them to prevent them from sticking
together, because you'll bake them later). In the meantime, in a medium
non-stick skillet, fry the beef until no longer pink. Add the tomato sauce
and spices, and bring to a boil. Reduce heat, cover and simmer for about 5
minutes. In the pot you cooked the noodles in, combine the cottage cheese
and sour cream. Fold in the noodles. Mix thoroughly.
Preheat oven to 350 degrees. In a large, greased baking dish, layer half
the noodle mixture, and half the beef mixture. Repeat layers. Cover and
bake for 35 minutes. Take out of oven, remove the cover, and sprinkle with
parmesan cheese, if desired. Bake 5 minutes longer (uncovered), or until
parmesan is melted.
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SPICY
BAKED SHRIMP
1- 1 1/2 lbs. large shrimp, shelled, deveined, and precooked
1/2 c. olive oil
1 Tbsp. Creole seasoning (can use Cajun seasoning also)
2 Tbsp. lemon juice
1 Tbsp. dried parsley
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of cayenne pepper
lemon wedges (optional)
In a small bowl, combine the olive oil, Creole
seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper.
Place the shrimp in a 9x13x2 inch glass casserole, and pour marinade over
top. Stir to coat. Cover, and refrigerate for at least one hour. Preheat
oven to 450 degrees. Bake, uncovered, for 5-8 minutes, stirring a few
times. Garnish with lemon wedges and serve immediately.
GARLIC PARMESAN QUINOA
1 cup quinoa, uncooked
1 tablespoon of olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1-3/4 cups of chicken broth
1/2 cup of grated parmesan cheese
Rinse quinoa and set aside to drain. Heat olive oil in a medium saucepan and sauté the garlic for about 1 minute. Stir in the quinoa and cook for about and additional 1 minute.
Stir in the chicken broth and salt; bring to a light boil. Cover; reduce heat and simmer for about 20 minutes. Stir in Parmesan cheese.
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PORK CHOPS WITH APPLESAUCE
4-6 pork chops
2 Tbsp. canola oil (not olive oil)
1 1/2 c. chunky applesauce
1 c. water
1/4 c. chopped onion
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. cornstarch
1 Tbsp. cold water
In a nonstick skillet, brown the pork chops over
medium heat on both sides. Drain off excess oil. Add the applesauce,
water, onion, Worcestershire sauce, garlic powder, salt and pepper to the
skillet. Stir, cover, and simmer for about 30-35 minutes. Remove pork
chops and keep warm. In a small glass or bowl, combine the cornstarch and
water and stir until smooth. Stir into the skillet, bring to a boil, and
cook on low heat for an additional 2 minutes. Return the pork chops to the
skillet and heat through. Serve immediately.
BAKED SWEET
POTATOES WITH BUTTER AND BROWN SUGAR
fresh sweet potatoes or yams (enough for your family)
butter
brown sugar*
Preheat oven to 350 degrees. Wash the sweet potatoes, and stick with the
tines of a fork several times. Place on a baking sheet, and place in oven.
Bake for 1 hour. Set the oven to broil. Cut a cross on the top of each
sweet potato, and pinch the sides to push the potato insides to the
surface (careful- it will be real hot!). Place a tablespoon of butter and
a teaspoon of brown sugar on the top of each potato. Return to oven, and
broil for several minutes, or until the brown sugar is caramelized, but not
burned. Serve immediately.
*Sometimes we use a marshmallow instead of the brown sugar. Both are good!
Even the kids will eat these despite the orange color because of the sweet
topping!
GREEN BEANS WITH
ALMONDS
1 lb. bag whole green beans, thawed
1 Tbsp. butter
2 Tbsp. olive oil
2-3 cloves garlic, minced
1/4 cup sliced almonds
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Melt butter and olive oil in a skillet; add garlic and almonds. Cook,
stirring constantly, until almonds begin to brown. Add thawed beans, lemon
juice, salt and pepper; continue stirring for about 3-4 minutes.
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SIMPLE SOUTHWEST TURKEY SKILLET
1/2 tablespoons olive oil
1 lb. ground turkey
1 small onion, chopped
1 cup frozen corn
2 tablespoons mild taco seasoning mix, divided
1 (15 oz) can black beans, drained and rinsed
1 (10 oz.) can RoTel diced tomatoes & green chilies
1-1/4 cup water
1-1/2 cups instant rice, uncooked
1 small lime
1-1/2 cups shredded cheddar jack cheese blend
Using a large skillet with a lid, cook onion and corn in oil for about 2-3 minutes. Sprinkle a little bit of the taco
seasoning over mixture while it cooks.
Add ground turkey and continue to cook about 4 minutes, stirring constantly. Stir in black beans, tomatoes and water and the rest of the taco seasoning; bring to a light boil.
Stir in rice. Cover, reduce heat and simmer 6 to 7 minutes. Stir in about 1/2 cup of the cheese and juice from 1/2 a lime. Sprinkle the top with the rest of the cheese and cover with a lid to melt.
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CHOCOLATE CHEESECAKE
1 1/2 c. chocolate wafer crumbs
2 Tbsp. sugar
1/4 c. butter or margarine, melted
1/4 c. semisweet chocolate chips
1/4 c. whipping (heavy) cream
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1/3 c. baking (unsweetened) cocoa
3 eggs
1 tsp. vanilla extract
8 oz. container whipped topping
Preheat the oven to 350 degrees.
In a small bowl, combine the cookie crumbs and sugar,
and stir in butter. Mix well. Spray a 9 inch spring form pan with a light
coating of nonstick cooking spray. Press the cookie crumbs onto the
bottom and about 1 1/2 inches up the sides of the pan. Bake for 10
minutes, and then cool on a wire rack. Reduce heat to 325 degrees. In a
saucepan over low heat, melt the chocolate chips, stirring until smooth.
Remove from heat, add the cream, and mix well. Set aside. In a medium
mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and
beat. Add the eggs, and beat on low until just combined. Stir in vanilla
and reserved chocolate just until blended. Pour over crust, and bake for
50 minutes, or until the center is almost set. When cool enough to
handle, refrigerate until fully cool, at least 4 hours. Immediately
before serving, spread the surface with the whipped topping, or add a
dollop to each serving piece. Refrigerate any leftovers.