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MEAT/FISH/SEAFOOD
1-1/2 lbs. boneless chicken breasts
1 lb. ground beef
1 1/4 lbs. bulk mild Italian
sausage
4-6 pork chopsDAIRY
1 pkg. large tortillas (burritos)
1 lb. sharp cheddar cheese
8 oz. Monterey Jack cheese
pkg. fresh-grated Parmesan cheese eggs (need
4)RICE/NOODLES
1 bag medium noodles
1 box rice
1 lb. angel hair pastaFROZEN VEGETABLES none this week FRESH VEGETABLES/FRUIT
8 oz. sliced mushrooms
9-10 small white new potatoes (1 1/2 lbs.)
1 head broccoli
1 small green pepper
1 small jalapeno pepper
12 baby red potatoes (2 lbs.)
fresh green beans
1 bunches of Romaine lettuce
1 (1 lb.) zucchini
2 medium sized tomatoesCANNED GOODS
14 oz. can artichoke hearts
1 (14.5 oz.) can whole tomatoes
1 can tomato paste (2
tablespoons)
16 oz. can refried beans
1 ( 8 oz.) can tomato sauceSOUPS/SAUCES
2 - (14 oz.) cans chicken broth (need 20 oz)
1 (14.5 oz.) can beef broth
jar of picante sauceWINES & SPIRITS
dry sherryMISCELLANEOUS
1 loaf Italian bread
1 bottle Kraft Classic Caesar
salad dressing
1 bottle Balsamic Vinaigrette Dressing 1 box lemon
cake mix 1 small box
instant lemon pudding bottle of key
lime or regular lime juice |
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BAKED CHICKEN AND ARTICHOKE HEARTS4-6 chicken breast halves, boneless
1/2 tsp. Spanish paprika
14 oz. can artichoke hearts, drained, halved
1/2 lb. fresh mushrooms, sliced
3/4 c. chicken broth
1/2 c. dry sherry
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. melted butter
1/2 c. flour
Preheat oven to 375 degrees. In a gallon-size food storage bag, shake the chicken in a mixture of the flour, salt, pepper and paprika. Brown chicken in butter over low heat; transfer to lightly-greased shallow 2 quart casserole. Arrange artichoke hearts between chicken breasts. Reserve drippings in skillet. Sauté mushrooms in drippings for 4 to 5 minutes over medium heat. Gradually add chicken broth and dry sherry. Stir constantly until mixture is somewhat thickened and bubbly. Pour over chicken and artichokes. Cover and bake for 40 minutes. Serve immediately.
Suggested Side Dish: Rice
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BEEFY NOODLE & BROCCOLI WITH
PEANUT SAUCE
1 lb. ground beef
1 small onion, chopped
3 cloves garlic, chopped
1 head broccoli, use florets only
1 (14.5 oz.) can beef broth, divided
1/2 cup peanut butter
1/4 soy sauce
3-1/2 cups uncooked egg noodles
Using a large skillet with a lid, brown the ground beef with onions and garlic for 3 minutes, breaking up clumps of beef with a spatula as you brown. Reserve 1/2 cup of the beef broth for the sauce. Pour remaining beef broth and 1 cup of water into the skillet. Stir and bring to a light boil. Stir in the noodles and return to a boil. Lay the broccoli on top of the noodles and cover skillet. Reduce heat to medium and simmer for 5 minutes, stirring once. While this is cooking, mix together the peanut butter, soy sauce, and 1/2 cup of beef broth. After the noodles have cooked for 5 minutes, stir the peanut sauce into the skillet; mix well until all is well coated. Let simmer for about 1-2 minutes.
Suggested Side Dish: Italian Bread &
Butter
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SAUSAGE QUESADILLAS
6 flour tortillas (large)
2 c. shredded sharp cheddar cheese
1 c. Monterey Jack cheese
1 1/4 lbs. bulk mild Italian sausage, cooked, crumbled, and drained
jar of prepared picante sauce (we like medium)
1 (16 oz.) can refried beans
Preheat oven to 375 degrees. Remove tortillas from refrigerator and allow to come to room temperature. In the meantime, lightly spray two baking sheets with nonstick cooking spray. Divide the sausage among the 6 tortillas, spreading on half. Add a layer of cheddar and Monterey Jack cheeses, and top with picante sauce. On the other side of the tortilla, spread a layer of refried beans. Fold tortillas in half. Place on baking sheets, and bake about 6 minutes, or until edges of tortillas are crisping and cheese is melted. Cut tortillas in half (pie shaped) to serve.
SPANISH RICE DE'LICIO
1 Tbsp. canola oil
1 small green pepper, chopped small*
1 small jalapeno pepper, chopped small*
1 medium onion, chopped small*
3 cloves fresh garlic, chopped small*
1 cup long-grain white rice
1 (14.5 oz.) can whole tomatoes
1 small can tomato paste (2 tablespoons)
1 (14 oz) can chicken broth
1/2 cup water
1 tsp. Spanish paprika
1/2 tsp. cumin
1/4 tsp. salt
In a medium/ large skillet with a
lid, sauté peppers, onions and jalapeno pepper in 1 tablespoon canola oil
for about 3-4 minutes over medium-high heat, stirring often. Add
chopped garlic and stir for about 1 minute. Add rice to mixture and stir
for an additional minute.
Add whole tomatoes,
chopping up tomatoes with a spatula. Add chicken broth, water, 2
tablespoons of tomato paste, and spices. Stir until blended.
Bring mixture to a slight boil, cover, lower heat and simmer for 22
minutes.
*chop all of your vegetables into very small pieces.
Suggested Side Dish: Spanish Rice
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GRILLED PORK CHOPS
3 Tbsp. butter
1 tsp. minced garlic
1/4 c. finely chopped onion
1/4 c. soy sauce
2 Tbsp. oil
1 tsp. salt
2 tsp. lemon juice
1/8 tsp. pepper
dash cinnamon
4-6 pork chops
Prepare grill. Spray with nonstick cooking spray.
In a small saucepan, cook the onions and garlic in the butter until
browned. Add the remaining ingredients, and cook 10-15 minutes, until
bubbling hot. Remove from heat. Baste the chops frequently with the sauce.
Check chops for doneness, depending on the thickness. (It's best to cut
into the meaty center of the chops to see if they are cooked through).
Serve immediately.
CROCKPOT POTATOES & GREEN BEANS
2 lbs. baby red potatoes,
quartered
1 lb. fresh green beans, cleaned and trimmed
1 Tbsp. butter
salt & pepper
Lightly grease your slow cooker with butter and place the quartered potatoes, followed by the green beans inside. Lightly salt and pepper. Cover and cook on high for about 2-3 hours or until potatoes are tender.
TOMATO & MOZZARELLA SALAD
1 bunch of romaine lettuce
2-3 large tomatoes (sliced thin)
6 slices of mozzarella cheese
1 teaspoon basil
salt & pepper
Bottle Balsamic Vinaigrette Dressing
Cut romaine lettuce into pieces and lay on a plate or serving platter.
Next place slices of tomatoes on lettuce and sprinkle with salt, pepper,
and basil. Lay the mozzarella cheese on top of the tomatoes.
Sprinkle dressing over all and serve.
Suggested Side Dish: Crockpot Potatoes
& Beans, Tomato &
Mozzarella Salad
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ANGEL HAIR PASTA WITH ROASTED
ZUCCHINI
1 lb. zucchini
3 Tbsp. olive oil, divided
3 tsp. minced garlic (jarred in water)
salt & pepper to taste
1 box angel hair pasta, use 3/4 box
2 Tbsp. butter
1 medium onion, diced
1 (8 oz.) can tomato sauce
1-1/2 tsp. basil
1-1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Parmesan Cheese to sprinkle over pasta
Preheat oven to 450 degrees. Lay a sheet of foil over a cookie sheet and spray with nonstick spray. Wash zucchini and slice into 1" pieces. Slice each piece into 4 pieces. (You don't want really big chucks of zucchini.) Put sliced zucchini into a medium bowl and drizzle with 2-1/2 Tbsp. of olive oil and minced garlic. Salt and pepper to taste. Gently stir until all the zucchini is coated with olive oil. Spread zucchini out in a single layer on the cookie sheet and bake for 15-20 minutes.
While the zucchini is baking, cook pasta according to package directions. Drain pasta and keep in the colander. In the same pan you used to cook the pasta, melt the butter and sauté the onion until soft. Add basil, oregano, salt, and pepper to the onions. Pour in the tomato sauce and mix through. Simmer for about 1 minute. Return pasta back to the pan with the sauce and stir to coat. Gently stir in the roasted zucchini and the additional 1/2 Tbsp. olive oil. Serve with parmesan cheese.
EASY CAESAR SALAD
1 bunch of Romaine 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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KEY LIME CAKE
1 box lemon cake mix
1 small box instant lemon pudding
3/4 c. water
1/2 c. vegetable oil
4 eggs
5 Tbsp. key lime juice
ICING:
1 1/2 c. powdered sugar
3 Tbsp. key lime juice (more if needed)
Preheat oven to 350 degrees.
Lightly spray a 9x13x2 inch pan with nonstick cooking spray. In a large
bowl, combine all ingredients, beating for 2 minutes at medium speed. Pour
into greased pan. Bake for 45 minutes. Test with toothpick in center for
doneness. Cool completely before icing. To prepare icing, combine
ingredients in a medium bowl and spread over top of cake. (Should be like
a glaze).