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MEAT/FISH/SEAFOOD 
1 lb. fresh salmon
6 boneless, skinless chicken thighs
2 lbs. pork tenderloins
1 1/2 lbs. boneless chicken breasts
1 1/2 lbs. ground beefDAIRY
pkg. shredded Romano cheese
16 oz. container sour cream
pkg. fresh-grated Parmesan cheese
8 oz. heavy cream 3 oz. pkg.
cream cheese pkg. unbaked
pie crustsRICE/NOODLES
1 lb. angel hair pasta
1 box/bag white rice
box bow-tie pasta
12 oz. pkg. of medium egg noodlesFROZEN VEGETABLES
2 (10 oz.) pkgs. frozen cornFRESH VEGETABLES
1 bunches of lettuce
2 tomatoes
head of broccoli
bunch of green onions
1 lb. green beans
1 medium cucumber
1 large tomato
2 limesCANNED GOODS --none this week- SOUPS/SAUCES
1 box dry onion soup mix
bottle of Knorr concentrated beef broth
1 (14.5 oz) can chicken brothWINES & SPIRITS none this week MISCELLANEOUS
blackening seasons for fish
small container of apple juice
small pkg. slivered almonds
small container of honey
soy sauce 6-8 fresh
peaches, or enough for 5 cups sliced 8 oz. container
whipped topping fruit color
protector, optional |
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SALMON AND ANGEL HAIR PASTA
1 lb. fresh salmon
1 lb. angel hair pasta
1 c. shredded Romano cheese
garlic salt
blackening seasons for fish/seafood
(We like Chef Paul Prudhomme's)
olive oil
butter
Spray a non-stick skillet or barbeque
grill, and fry or grill the salmon with garlic salt and blackening seasons
(to taste). Remove the skin from the fish. Break apart into small,
bite-sized pieces. (The salmon can be made ahead of time).
Cook the angel hair pasta according to manufacturer's directions. Put back
into pasta pot, and add a little olive oil to pasta (tossing) to keep from
sticking together. Season the angel hair with a mixture of half olive oil,
half butter, and garlic salt to taste. The amount used is strictly a
personal choice! Add the romano cheese, and stir to melt. Add the salmon
to the pasta, and serve immediately. (Don't forget to first reheat the
salmon if made ahead of time).
You may want to put the heat on low under the pot at this point, for a few
minutes, to reheat all.
Suggested Side: Tossed Salad
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EASY
STICKY CHICKEN
6 boneless, skinless chicken thighs
1/2 tablespoon olive oil
2 teaspoons Sesame oil
1 tablespoon honey
1-1/2 tablespoon soy sauce
1 small head broccoli
Lightly salt and pepper both sides of the chicken thighs. Heat soy sauce, olive oil and Sesame oil in a large skillet over medium-high heat. Place chicken thighs in skillet and cook on one side for about 3-4 minutes or until well
browned. Flip chicken thighs and cook for about 2 minutes.
Sprinkle honey on top of chicken thighs; cover and cook on medium heat for about 5-7 minutes. Add a few teaspoons of water if needed and add the broccoli to the pan. Cover and cook about 4 minutes or until the broccoli is tender.
Suggested Side Dish: Rice, Broccoli
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TENDERLOIN OF PORK WITH MUSTARD SAUCE* marinate time!
2 lbs. pork tenderloins
1/4 c. soy sauce
1/4 c. apple juice
2 Tbsp. brown sugar
1/3 c. sour cream
1/3 c. mayonnaise
1 tsp. dry mustard
1 Tbsp. green onions, finely chopped
1 1/2 tsp. vinegar
In a small bowl, combine the soy sauce,
bourbon, and brown sugar. Place the pork tenderloins in a gallon-size food
storage bag, and pour marinade ingredients over. Marinate the pork for
several hours (or overnight if possible), turning occasionally. Blend the
sour cream, mayonnaise, dry mustard, onions, and vinegar in a medium bowl.
Set aside.
Preheat the oven to 325 degrees.
Bake the pork for 1- 1 1/4 hours, basting frequently. Let stand for 5
minutes before carving diagonally into thin strips. Serve with the mustard
sauce.
GARLIC PARMESAN RICE
1 cup uncooked rice
1 (14.5 oz) can chicken broth
1 Tbsp. butter
1 Tbsp. olive oil
3 cloves garlic, minced
2 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup grated Parmesan cheese
1 Tbsp. dried parsley
Melt butter with olive oil in a medium sauce pan. Sauté garlic until soft or for about 1-2 minutes. Add rice and
sauté for an additional 1-2 minutes. Add chicken broth, lemon juice, parsley, salt and pepper to rice; stir and bring to a light boil. Cover and reduce heat; simmer for 18-20 minutes. Remove from heat and stir in parmesan cheese.
TASTY CREAM CORN
2 (10 oz.) pkgs. frozen corn, thawed
1 c. heavy cream
1 tsp. salt
1 Tbsp. granulated sugar
1/4 tsp. black pepper
2 Tbsp. butter
1 c. whole milk
2 Tbsp. flour
1/2 c. fresh-shredded Parmesan cheese
In a large, nonstick skillet over medium heat, combine the corn, cream,
salt, sugar, pepper and butter. In a small bowl, whisk together the milk
and flour, and stir into the corn mixture. Cook, stirring over medium
heat, until the mixture is thickened and the corn is cooked through. Stir
in the Parmesan cheese until melted. Serve immediately.
Suggested Side Dish: Garlic Parmesan Rice,
Tasty Cream Corn
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GRILLED HONEY-LIME
CHICKEN* marinate at least
two hours
1-1/2 lbs. boneless chicken breasts
Marinade:
1 Tbsp. canola oil
3 Tbsp. soy sauce
2 Tbsp. honey
juice of two limes
3 garlic cloves, minced
1/4 tsp. salt
Whisk together the marinade ingredients in a small bowl. Transfer the
marinade to a large sealable plastic bag with the chicken and shake to
combine. Refrigerate for at least 2 hours. Remove chicken from the marinade. Grill
the chicken, turning once, until browned and cooked through, about
4-5 minutes per side.
EASY PASTA SALAD
1/2 (16 ounce) package bow-tie pasta
1 large cucumber, peeled and diced
1 tomato, chopped
3/4 cup mayonnaise
1/2 (8 ounce) container sour cream
1/2 Tbsp. lemon pepper seasoning
1/4 tsp. salt
1/4 tsp. pepper
Bring a large pot of salted water to a boil. Add pasta and cook
according to package directions; drain well. Combine pasta, cucumbers and tomatoes. Mix mayonnaise, sour cream,
lemon pepper, salt, and pepper. Mix through pasta. Chill for
1 hour.
Suggested Side Dish: Easy Pasta Salad
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SWEDISH MEATBALLS
1 1/2 lbs. ground beef
1 1/2 c. soft bread, torn into small pieces
(2-3 slices)
1/2 c. milk
2 eggs
1 envelope dry onion soup mix
1/2 tsp. salt
1/2 tsp. nutmeg
2 Tbsp. flour
1 c. milk
2 Tbsp. concentrated Knorr beef broth
1 c. sour cream
In a medium bowl, mix together beef, bread crumbs, milk, eggs, soup
mix, salt and nutmeg. Shape into meatballs the size of your choice.
Arrange in a circle on a dinner plate, or in a pie plate. (You may have to
use more than one). Cover loosely with a piece of wax paper. Microwave on
high for 7 to 8 minutes, turning and rearranging meatballs after 3-4
minutes. Remove meatballs and keep warm. Reserve drippings.
Preheat oven to 350 degrees. In a small saucepan, add about 1/4 c.
drippings to the flour and stir until smooth. Gradually stir in milk and
concentrated beef broth. Heat over medium heat, stirring occasionally,
until thickened. Add the sour cream and stir well. Remove from heat. Place
the meatballs in a casserole dish and cover with the sauce, stirring to
evenly coat. Place in oven. Bake uncovered for about 20 minutes or until
hot. Remove and serve immediately.
GREEN BEANS ALMONDINE
1 lb. fresh green beans, cleaned with ends removed
4 Tbsp. slivered almonds
2 Tbsp. butter
2 tsp. lemon juice
Place cleaned green beans in a glass casserole, add 4 Tbsp. water, and
cover. Microwave for 13 to 15 minutes on high, stirring once, or until
crisp-tender. Drain, and return to casserole to keep warm. Cook and stir
almonds in butter on the range top until golden. Remove from heat and stir
in lemon juice. Add the almond mixture to the green beans and stir to
coat. Serve immediately.
Suggested Side Dish: Green Beans Amandine
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PEACHES AND CREAM PIE
1 9-inch baked pie shell
5 c. peeled sliced fresh peaches (use fruit color protector to prevent
discoloration), divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
3 oz. pkg. cream cheese, softened
8 oz. container whipped topping
Prepare and bake pie shell according to manufacturer's directions.
Cool. In a medium bowl, mash enough peaches to measure 1 cup. (You can use
a food processor, hand masher, spoon, or anything that works!). Mix sugar
and cornstarch in 2-quart saucepan. Gradually stir in water, a sprinkling
of fruit color protector, and the mashed peaches. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir 1
minute; cool.
Beat cream cheese until smooth. Spread in pie shell. Fill shell with
remaining peaches. Pour cooked peach mixture over top. Refrigerate about 3
hours or until set. Top with whipped topping. Keep leftovers in the
refrigerator.