------------------------------- Thank you for shopping with DinnerPlanner.com ------------------------------ THINGS YOU MAY HAVE milk (about 4 cups) butter flour sugar (1 tsp.) onions olive oil lemon juice bulb of garlic minced garlic in water favorite salad dressing honey soy sauce rice vinegar Spices: ground ginger dried basil bay leaf dried parsley marjoram dried oregan dried thyme Dessert: Sugar (1/3 cup)

MEAT/FISH/SEAFOOD 1-1 1/2 lbs. boneless chicken breasts 4-6 pork chops, or 1-1 1/2 lbs. pork tenderloin 2 lbs. ground beef   DAIRY 8 oz. sour cream 8 oz. cream cheese 8 oz. muenster cheese 2 (10 oz.) tubes pizza dough 1 (8) oz.  pkg. shredded cheddar cheese 8 oz. mozzarella cheese 8 oz. ricotta cheese 1 pkg. fresh-grated parmesan cheese 8 oz. pkg. cream cheese 1 qt. milk RICE/NOODLES  12 oz. bag medium egg noodles 1 box orzo pasta FROZEN VEGETABLES 1 (16 oz.) bag whole green beans   FRESH VEGETABLES 1 bunch green onions 1 5 lb. bag potatoes bag of carrots 1 bunch broccoli corn on the cob    1 jalapeno pepper bunch of green leaf lettuce 1 cucumber 1  large tomatoes CANNED GOODS 2 (6 oz.) cans water-packed tuna SOUPS/SAUCES  1 jar spaghetti or pizza sauce   WINES & SPIRITS dry white wine bourbon MISCELLANEOUS all-purpose baking mix corn flakes oil-packed sun-dried tomatoes 1 lemon mayonnaise onion hamburger buns 1 yellow cake mix 5.1 oz. box instant vanilla pudding 8 oz. whipped topping 1 lb. fresh strawberries

Suggested Side Dish: Tossed Salad

 -----------------------------------------------------------------------------------------------------------------------------------

  CHICKEN AND DUMPLINGS 

1- 1/2 lbs. boneless chicken breasts
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
Carrots, peeled and cut
1/2 tsp. minced garlic (in water)
1/2  tsp. marjoram
1/2  tsp. thyme
1 bay leaf
1/2  c. white wine
1 c. sour cream
1 Tbsp. dry parsley
2 c. all purpose baking mix (like Bisquick)
2/3 c. milk

Cut chicken into chunks. Place chicken in crockpot and sprinkle with salt and pepper. Place onion, as many carrots as you want, garlic, marjoram, thyme, bay leaf, and wine around the chicken in the crockpot. Cover, and turn crockpot on low for 6-8 hours. Remove bay leaf. Stir in sour cream. Cover again, and turn control on high. Combine baking mix, milk, and parsley in a separate bowl with a fork until well moistened. It will be a little lumpy, but don’t worry. Drop dough from a serving teaspoon over the top of the chicken, starting around the edges. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.

Suggested Side Dish: None

-----------------------------------------------------------------------------------------------------------------------------------

 TUNA-NOODLE CASSEROLE 

12 oz. pkg. medium egg noodles
5 Tbsp. butter or margarine
5 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
8 oz. pkg. cream cheese, softened
2 cans (6 oz.) tuna, drained
3 green onions, chopped (include some tops)
8 oz. muenster cheese, grated
1/2 c. crushed corn flake crumbs

Preheat oven to 350 degrees. Spray a 9x13x2 inch casserole with a light coating of cooking spray. Prepare noodles according to manufacturer's directions; drain, rinse, and set aside. In the same noodle pan, melt the butter, and stir in flour, salt, and pepper. Cook until bubbly. Stir in milk until sauce thickens. Spoon chunks of the softened cream cheese into the mixture, whisking until blended. Add the drained tuna and the green onions. Stir to mix. Remove from heat. Pour about 3/4 c. sauce into the bottom of the casserole, then layer half the noodles, followed by half the muenster cheese. Add about half of the remaining sauce, followed by all of the remaining noodles, and top with remaining muenster cheese and sauce. Sprinkle corn flake crumbs over top.

Bake for 30 minutes. Allow to sit for 5 minutes before serving. 

Suggested Side Dish: Steamed Broccoli 

-----------------------------------------------------------------------------------------------------------------------------------

  HONEY-BOURBON GRILLED PORK 

1 1/2 lbs. center-cut pork chops (about 4-6) 
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion 
1/4 c. lemon juice 
1/4 c. bourbon 
3 Tbsp. honey
3 Tbsp. soy sauce
1/2 tsp. ground ginger
1 Tbsp. olive oil
1 tsp. minced garlic
1 1/2 Tbsp. flour
5 oz. water

Combine the onion through the garlic in small bowl and mix well. Place the pork in a gallon-size zip-top bag, pour the marinade over the chops, seal, and marinate for at least 30 minutes in the refrigerator.  Prepare your grill. Coat the grill with cooking spray to prevent sticking. Remove the pork from the bag, and save the marinade. Sprinkle salt and pepper on the chops and place on the grill. Grill about 8 minutes per side, or to desired doneness. Baste the pork a few times with small amount of marinade during cooking process. Remove the chops and place in a warm oven. In the meantime, place the flour in a small saucepan. Gradually add the marinade and the water, whisking until well blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Pour gravy over the pork chops and serve immediately.

QUICK & EASY PARMESAN MASHED POTATOES

4-5 medium potatoes
1/2 cup milk
1/2 cup parmesan cheese
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. butter

Wash potatoes well. Place (unpeeled potatoes into a microwave-safe dish and cover with plastic wrap. Poke a small hole in the plastic wrap to vent steam. Microwave on high for 9-10 minutes or until potatoes are soft. Mash potatoes with a potato masher. Add milk, butter, parmesan cheese, salt, and pepper. Mash potatoes again until creamy.

GARLICKY GREEN BEANS

1 (16 oz.) bag whole green beans, thawed in the microwave
1 Tbsp. butter
1 Tbsp. olive oil
3 cloves of garlic, minced
1 tsp. lemon juice
salt & pepper to taste

In a large skillet, melt butter with the oil over medium-high heat. Add garlic and cook until soft being careful not to burn. Add thawed green beans, lemon juice, and salt and pepper. Sauté for about 5 minutes.

Suggested Side Dish: Quick & Easy Parmesan Mashed Potatoes, Garlicky Green Beans

-----------------------------------------------------------------------------------------------------------------------------------

  BURGERS WITH SUN-DRIED TOMATOES* 

2 lbs. ground beef
2 Tbsp. oil-packed sun-dried tomatoes, drained and finely chopped
2 tsp. finely grated lemon peel
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayonnaise (can use light, but not free)
1 1/2 tsp. dried basil, or 2 Tbsp. snipped fresh, if you have it
1 jalapeno pepper, seeded and finely chopped
onion hamburger buns

Prepare grill. In a medium bowl, combine beef, tomatoes, lemon peel, salt, and pepper. Mix lightly, but be sure to combine well. Shape into desired number of hamburger patties. In the meantime, combine mayonnaise, basil, and jalapeno pepper, and mix well. Grill the burgers on an uncovered grill at medium heat until desired doneness. For the last minute of grilling, place the cut buns (cut side down) on the grill to toast. Remove both buns and burgers. Place the burgers on the bottom of the bun, and spread the mayonnaise mixture on the top. Add other toppings if desired. Serve immediately.

*Adjust this recipe according to your needs. If you think the kids won't eat any burger this unusual, then half the recipe and serve them regular hamburgers. If you're having guests- adjust for them as well!

ORZO PASTA SALAD

1-1/2 cups orzo pasta (uncooked)
1/4 cup chopped oil-packed sun-dried tomatoes, chopped fine
1 Tbsp. olive oil
1 tsp. oregano
1 tsp. basil
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper

Cook pasta according to package directions. Drain well and pour into a serving bowl.  Place sun-dried tomatoes in a medium bowl and cut into small pieces. (You can also use a food processor.) Add olive oil, oregano, basil, Parmesan cheese, salt and pepper; stir. Pour over top of orzo pasta and stir through to coat. 

Suggested Side Dish: Corn on the Cob, Orzo Pasta Salad


-----------------------------------------------------------------------------------------------------------------------------------

STRAWBERRY CREAM CAKE 

1 yellow cake mix
5.1 oz. box instant vanilla pudding
8 oz. cream cheese, softened
2 1/2 c. milk
1 lb. strawberries, sliced thin
1/3 c. sugar
8 oz. whipped topping, thawed

Prepare the cake according to manufacturer's directions, and pour into a lightly greased 9x13x2 inch pan. Bake as directed. Allow to fully cool.

Place the strawberry slices in a medium bowl, add the sugar, and stir to evenly coat. Set aside.

Mix the pudding with the 2 1/2 c. milk, and beat in the softened cream cheese. (It will have some small lumps in it, but don't worry). Spread this thickened mixture evenly over entire cake surface.

Pour the strawberries into a colander to remove excess juice. Spoon the strawberries over top of the pudding mixture. Spread with the whipped topping. 

Refrigerate until ready to eat, and store any leftovers there as well.