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MEAT/FISH/SEAFOOD
8 boneless chicken thighs
2 lbs. lean ground beef
10 slices sandwich size pepperoni
4 slices deli mozzarella cheese
1 lb. salmon
1- 1 1/2 lbs. boneless chicken breastsDAIRY
16 oz. container sour cream
container of crumbled fetta cheese
1 pkg. (5-7 oz.) shredded parmesanRICE/NOODLES/GRAINS
1 box/bag brown rice
1 box penne pasta
1 box regular riceFROZEN VEGETABLES
none this weekFRESH VEGETABLES
1 small head of broccoli
1 bunch green leaf lettuce
1 large tomato
2 medium cucumbers
4-6 baking potatoes
1 (8 oz. package sliced mushrooms
1 small bunch romaine lettuce
bunch of fresh asparagus
8 oz. whole mushrooms
2 small zucchini
1 red or green pepper
CANNED
GOODS |
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1 chocolate cake mix
LEMON-BARBECUED CHICKEN * Marinate Overnight
8 Chicken thighs
1/2 c. salad oil
1/3 c. lemon juice
1 tsp. salt
1/2 tsp. paprika
1 tsp. onion powder
2 tsp. basil
1/2 tsp. thyme
1/2 tsp. garlic powder
Place chicken pieces in a gallon-size zip top bag. In a medium size bowl, mix all other ingredients together and pour marinade over top of chicken pieces. Refrigerate overnight.
Remove to room temperature for 1 hour before grilling. Prepare grill. Grill about 10-12 minutes per side, basting often. Check chicken for doneness by cutting into a meaty section and making sure juices run clear, and chicken is no longer pink.
BROWN RICE AND BROCCOLI PILAF
1 cup uncooked brown rice
1/2 Tbsp. oil
2 garlic cloves, minced
1 small onion, chopped
2-1/4 cups chicken broth
2 Tbsp. fresh rosemary, minced
2 cups chopped fresh broccoli
1/4 cup slivered almonds
1/4 cup shredded Parmesan Cheese
1/2 tsp. salt
1/8 tsp. pepper
Using a large skillet with a lid. Sauté onion and garlic in oil for about 2-3 minutes. Add rice and saute for an additional minute or until lightly browned. Add the chicken broth and fresh rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes.
Stir in the cheese, almonds, salt and pepper. Cover and cook 5-7 minutes longer.
Suggested Side Dish: Brown Rice and
Broccoli Pilaf
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EASY SAVORY PIZZA MEATLOAF
2 lbs. Lean Ground Chuck
1 medium onion, chopped fine
2 eggs
1/2 cup bread crumbs
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
1 (12 oz.) can Pizza sauce (divided)
10 slices sandwich size pepperoni, chopped fine
4 slices mozzarella deli cheese, sliced in half
Preheat oven to 350 degrees.
Place ground meat in a medium-sized bowl. Add onions, chopped pepperoni, eggs, bread crumbs, seasonings, 1 cup (8 ounces) of pizza sauce, and Parmesan cheese.
Mix well. (Easiest with your hands.) Place meat mixture in a rectangular baking pan and form into a loaf.
Spread remaining 4 ounces of pizza sauce over the top of loaf mixture. Bake for 1 hour and 20 minutes.
Remove from oven and place cheese slices on top. Put back into the oven for 1 minute or until cheese melts.
CROCKPOT BAKED POTATOES
4-6 baking potatoes
Wash 4-6 potatoes and prick with a fork. Wrap in aluminum foil and place in the
crockpot.
Cook 8-10 hours on low, or 2 1/2-4 hours on high.
Suggested Side Dish: CrockPot Baked
Potatoes, Tossed Salad
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EASY SKILLET PENNE PASTA
8 oz. penne pasta, uncooked
8 oz. fresh mushrooms, sliced
1Tbsp. olive oil
1 (15 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
2 tsp. dried basil
1/4 teaspoon salt
1/2 cup crumbled feta cheese
Cook pasta according to package directions.
While pasta is cooking, sauté mushrooms in olive oil for 5-6 minutes. Add the
diced tomatoes, tomato sauce, basil and salt; simmer for 5 more minutes. Drain pasta and add to the skillet. Stir in cheese; heat through.
EASY CAESAR SALAD
1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons
salt and fresh-ground pepper
Wash lettuce and tear into bite-size pieces. Place lettuce in a salad
bowl, and pour in desired amount of salad dressing. Stir to coat. Add
parmesan and croutons, and sprinkle with salt and pepper. Add additional
parmesan and croutons, if desired. Serve immediately.
Suggested Side Dish: Easy Caesar Salad
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APRICOT GLAZED SALMON
1 lb. salmon
1/2 Tbsp. olive oil
2 cloves garlic, chopped fine
3 Tbsp. Smucker's Apricot Simply Fruit
2 Tbsp. soy sauce
Preheat oven to 400 degrees. Using a small saucepan or skillet, cook the garlic in oil for about 1 minute. Add the simply fruit and soy sauce to the skillet and simmer for about 2 minutes, stirring constantly. Reserve a little bit of the glaze mixture.
Lay foil on a cookie sheet and spray with nonstick spray. Lay salmon on the foil skin-side down and lightly salt & pepper. Pour the glaze over top of the fish and spread out in a thin layer using a brush or the back of a spoon. Bake uncovered for 18-20 minutes or until fish is cooked
through. Remove salmon from the oven and brush with additional glaze.
CUCUMBER AND FETA SALAD
1 medium cucumber, washed and sliced thin
1 Tbsp. white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup feta cheese
Mix the vinegar, sugar and salt in a small bow. Add the cucumber slices and toss to combine. Stir in the feta cheese. Sprinkle with extra salt and pepper if desired.
Suggested Side Dish: Cucumber and Feta
Salad
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CREAMY BAKED CHICKEN WITH RICE
1-1/2 lb. boneless chicken breasts, uncooked
salt & pepper to sprinkle
1/2 tsp. garlic powder
1 medium onion, diced
3 cloves garlic, diced
1/2 Tbsp. olive oil
1/2 Tbsp. butter
1-1/4 cup white rice, uncooked
1 (14.5 oz.) can chicken broth
1/2 cup milk
1/4 cup water
1 (8 oz.) container sour cream, divided
2 Tbsp. grated parmesan cheese, divided
1 Tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Panko bread crumbs
Preheat oven to 375 degrees. Spray
a 9 x 13" casserole dish with nonstick spray. Spread rice on
the bottom of the casserole dish.
In a medium skillet or sauce pan, sauté onions and garlic in butter and
olive oil until soft. Add chicken broth, milk, water, 1/2 cup sour cream,
1 tablespoon parmesan cheese, parsley, salt, and pepper. Stir well and
bring to a light simmer. Remove from heat and pour broth mixture over
rice. Gently stir to combine.
Sprinkle chicken pieces with garlic powder, salt, and pepper. Spread a thin layer of sour cream on top of each piece of chicken using the remaining 1/2 cup of sour cream. Sprinkle chicken with Panko break crumbs and 1 tablespoon parmesan cheese. Lay chicken in casserole dish on top of rice mixture. Cover with foil and bake for 40 minutes. Remove chicken to a platter and stir rice before serving.
Suggested Side Dish: Steamed fresh
asparagus
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HO HO CAKE CAKE* Give
yourself enough time to make this cake- it's worth it!
1 chocolate cake mix
1 stick of butter
1/2 c. shortening (not butter-flavored)
1 c. sugar
3 Tbsp. flour
1 tsp. vanilla
2/3 c. milk
1 stick of butter
3 squares of unsweetened baker's chocolate
1 egg, beaten
1 tsp. vanilla
2 1/2 Tbsp. hot water
3 c. powdered sugar
Preheat oven to 350 degrees.
Bake cake on a lightly-sprayed jelly roll pan (cookie sheet) for 15
minutes. (Ours was a little gooey in the middle after 15 minutes, so we
watched it). Cool completely. Cream butter, shortening, and
sugar, and beat for 10 minutes. Add flour, vanilla, and milk. Spread
completely over the top of the cake and refrigerate until set, about 1-1
1/2 hours. Melt butter and chocolate over low heat; add the
egg, vanilla, hot water and sugar. Stir to mix thoroughly. Spread
immediately on cake. Keep cake refrigerated.
*Give yourself enough time to make this cake- it's worth it!