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MEAT/FISH/SEAFOOD 
6-8 boneless, skinless chicken thighs
1-1/2 lb. cod 
1-1/2 lbs. boneless chicken breasts
1-1/4 lb. lean ground beefDAIRY
1 (8 oz.) bag shredded cheddar cheese
8 oz. sour cream 
1 (8 oz.) bag shredded Mozzarella cheese
1 container shredded Parmesan cheeseRICE/NOODLES
12 oz. bag medium egg noodles
1 box regular white rice
1 box elbow macaroni
box pasta shellsFROZEN VEGETABLES
1 bag frozen peas
1 bag frozen chopped spinachFRESH VEGETABLES
1 bunch of lettuce
1 cucumber
1 lime
1 small container strawberries
1 (8 or 12 oz.) container
sliced mushrooms
3 tomatoesCANNED GOODS
1 (14.5) can petite diced tomatoes
1 (6 oz.) can tomato
paste
1 (15 oz.) can black beans
1 (15 oz.) can artichoke hearts
SOUPS/SAUCES
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1 box German
chocolate cake mix
SKILLET ARROZ CON POLLO
1 Tbsp. canola oil
6-8 boneless, skinless chicken thighs
1 medium onion, chopped fine
3 cloves garlic, minced
1 (14.5) can petite diced tomatoes
2 Tbsp. tomato paste
2 cups chicken broth
1 c. long-grain rice
1 c. frozen petite peas, thawed
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
In a large skillet with lid, heat oil over medium-high heat. Season chicken with paprika, salt & pepper. Cook the chicken, turning, until well browned, about 5 minutes per side. Remove chicken from the pan..
Reduce heat to medium-low. Add the onion, and garlic to the skillet, stirring occasionally until the onion starts to soften, about 2 minutes.
Add the tomatoes, tomato paste, broth, cumin, oregano, salt and pepper; bring to a simmer and then stir in the peas. Add rice stirring well to combine; bring to a light boil. Reduce heat, add the chicken in an even layer on top of the rice mixture. Cover and simmer 20 minutes.
Suggested Side Dish: Tossed salad
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BAJA BAKED FISH WITH
SAUCE
1-1/2 lbs. cod
3 Tbsp. butter
1/2 juice of 1 lime
1 packet taco seasoning mix
1 cup panko bread crumbs
olive oil spray (nonstick spray)
Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1/2 juice of 1 lime
1 tsp. dried onion
1 Tbsp. taco seasoning
pinch of salt
Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray. Melt butter and lime juice in the microwave for about 1 minute or until melted. Brush butter over both sides of cod. Sprinkle both sides of fish lightly with taco seasoning mix. Sprinkle breadcrumbs over both sides of cod and press lightly. Sprinkle breadcrumbs with a small amount of taco seasoning. Spray a couple sprays of nonstick spray on top of the breadcrumbs. Bake for 12 minutes or until fish is baked through.
Mix all sauce ingredients together and serve with fish.
EASY BLACK BEANS & RICE
1 small onion, diced
3 cloves garlic, diced
1-1/2 Tbsp. olive oil
1 cup white rice
1 (14.5 oz.) can chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can black beans, drained and rinsed well
1/2 cup shredded cheddar cheese
In a medium pan, sauté onions and garlic
in olive oil for about 1 minute. Add rice and sauté until all the
rice is coated with oil. Add chicken broth, salt, and pepper; stir
and bring to a boil. Stir in beans, cover and reduce heat to low.
Simmer for 18-20 minutes. Remove from heat and stir through cheese.
Suggested Side Dish: Black Beans
& Rice
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TRIPLE-DIPPED CHICKEN STRIPS
1 1/2 lbs. boneless chicken breasts, cut into strips
1/2 c. flour
1/2 tsp. seasoned salt
1 1/4 c. finely crushed corn flakes
1/3 c. butter or margarine, melted
In a gallon-size food storage bag, combine
the flour and seasoned salt. Shake to mix. In another gallon-size bag,
place the corn flake crumbs. Do the following steps in this order:
First, shake the chicken pieces, a few at a time, in the flour mixture.
Dip the floured pieces in the melted butter. Shake the pieces in the
crushed corn flakes. Continue until you have gone through all three steps
with all chicken pieces.
Place the chicken in a ungreased baking pan. Bake for 15-20 minutes, or
until chicken is no longer pink.
MACARONI SALAD
1-1/2 cups dry elbow macaroni
2 hard boiled eggs
salt & pepper
1 cup frozen peas
1 cup shredded cheddar cheese
4 tablespoons Oscar Mayer Real Bacon Bits
3/4 cup mayonnaise
2 teaspoons yellow mustard
Bring water to a boil in a medium-sized pan. Lightly salt water after it begins to boil. Add noodles and cook for about 5-6 minutes. Add frozen peas to noodles and cook for an additional minute. Drain noodles & peas in a colander. (Check to make sure noodles are cooked before draining.) Run cold water over noodles & peas and drain thoroughly. Place in a serving bowl and chill in the refrigerator for 1/2 hour.
Remove from refrigerator and lightly salt & pepper noodles & peas stirring to combine. Add eggs, cheese, and bacon bits
gently stirring to combine. Mix mayonnaise and mustard in a small
bowl and pour over noodles stir again to combine. Sprinkle
additional bacon bits on top of salad for garnish.
STRAWBERRY CORN BREAD MUFFINS
1 (8.5 oz.) box Jiffy Corn muffin mix
1 cup diced strawberries
1 tsp. sugar
Slice and then dice strawberries until you get one cup. Sprinkle strawberries with sugar and let them sit for about 10 minutes. Prepare corn muffin mix according to package directions. Fold in the strawberries and bake according to package directions. Sprinkle each muffin with a little sugar before baking.
Suggested Side Dish: Macaroni Salad, Strawberry Corn Bread Muffins
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SPINACH
AND ARTICHOKE PASTA
12 oz. pasta shells
3 cloves garlic, minced
1/2 Tbsp. olive oil
1/4 cup basil pesto
1 (15 oz.) can artichokes, chopped into small pieces
3 cups frozen spinach, thawed and water pressed out
1 jar alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Preheat oven to 350 degrees F. and spray a 9 x 3 casserole dish with nonstick spray.
Cook pasta shells according to package directions; drain and put back in the pot.
While shells are cooking, using a large skillet, cook garlic in oil for about 30 seconds.
Add the chopped artichokes to the skillet along with the basil pesto. Lightly salt & pepper. Cook for about 2-3 minutes.
Add the spinach to the pan and cook for about 1 minute.
Mix in the Alfredo sauce and Parmesan cheese. Cook for a few minutes or until mixture is heated through.
Gently stir in cooked and drained pasta shells.
Spoon mixture into the casserole dish and spread out using a spoon.
Top with mozzarella cheese and bake covered for 25 minutes. Uncover and bake for 10 minutes.
***Don't forget to add about 1/4 cup of milk or water to the empty Alfredo jar after pouring into the skillet. Put the cap on and shake. Pour this into the skillet.
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EASY SKILLET BEEF
STROGANOFF
1 Tbsp. butter
1/2 Tbsp. olive oil
1 small onion, diced fine
2 cloves garlic, chopped
1 lb. fresh mushrooms, sliced
1-1/4 lb. lean ground beef
2 cups beef broth
2 Tbsp. flour
3 Tbsp. tomato paste
3/4 cup sour cream
Worcestershire sauce
Cook onions in butter and oil until soft. Add mushrooms and garlic and
cook for about 3-4 minutes. Lightly salt and pepper mushrooms after a few
minutes of cooking and sprinkle with a few shakes of Worcestershire sauce.
Add ground beef and continue to cook until beef is cooked through. Lightly
salt and pepper again and sprinkle with a few shakes of Worcestershire
sauce. Carefully drain off most of the grease.
Sprinkle beef with flour and stir to combine. Add the tomato paste and
stir through again. Stir in the beef broth. Bring to a light simmer and
cook for about 4-5 minutes. Remove from heat and stir in sour cream. Serve
over egg noodles.
Suggested Side Dish: Fresh-sliced tomatoes with Italian dressing
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TURTLE BROWNIES
1 (14 oz.) bag caramels
2/3 c. evaporated milk, divided
1 box German chocolate cake mix
3/4 c. butter, softened
1 c. chopped walnuts
1 (12 oz.) bag semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine caramels and 1/3 c. milk in a double boiler. Heat until thoroughly
melted. Combine cake mix, butter, and remaining milk. Mix well. Add nuts.
Stir again.
Spray a 9x13x2 inch pan with nonstick cooking spray. Press half the cake
mixture into the pan. Sprinkle the chocolate chips on top. Pour the melted
caramel mixture over the chocolate chips. Crumble the remaining cake mix
over top of the caramel topping.
Bake for 15-18 minutes until done. Cool, and cut into serving pieces.