Eat at Home

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1 1. Chicken and Drop Dumpling Stew, cornbread 2. Italian Chicken & Rice Casserole, steamed veggie 3. Chicago Style Pizza Pot Pie, salad 4. Baked Ham & Broccoli Rolls with Swiss Cheese Sauce, baked potatoes, salad 5. Gingerbread Pancakes with Sweet Cider Syrup 6. Shrimp/Fish Tacos, Black Bean and Corn Salsa 7. Snickerdoodle Muffins Produce Carrots Onions Celery Red bell pepper Garlic Broccoli 1 bunch Romaine or cabbage Cilantro Apple cider {Salad fixings 3 meals} {Baking potatoes} Canned/Dry Chicken broth 8 cans or 4 boxes White rice Cream of chicken soup Yeast 1 pkg Bread flour (or use all-purpose) All-purpose flour Pizza sauce Lime juice (or use fresh) Chipotle peppers in adobo sauce Corn 1 can Black beans Diced tomatoes with green chilis {Tortilla chips} Meat Chicken 3 lbs. Ham, sliced from deli ½ lb. Italian sausage 1 lb. Med. Raw shrimp, deveined, no tail 1 lb. Tilapia fillets Frozen {Favorite veggie or fresh} Dairy Butter Milk Italian blend shredded cheese 1 cup Swiss cheese 1 cup shredded Mozzarella, shredded 2-3 cups Monterey Jack or Cheddar shredded Sour cream 8 oz Tortillas Eggs Items to Have in Pantry/Fridge Baking powder Baking soda Vegetable oil Sugar Cornmeal Vanilla Cornstarch Cream of tartar Brown sugar Molasses Cinnamon Allspice Ginger Nutmeg Oregano Basil Old Bay Seasoning Dijon mustard Poultry seasoning

2 Chicken and Drop Dumpling Stew 3 boxes chicken broth (or 6 cans) 5-6 carrots, peeled and chopped 1 onion, peeled and chopped 3 stalks celery, chopped 1/2 tsp. poultry seasoning 3-4 cups cooked chicken, chopped 1 1/2 cups flour 1/3 cup butter, softened 1 tsp. salt 2 tsp. baking powder 1/2 cup milk Bring the broth to a boil in a large pot. Add the vegetables and bring back to a boil. Mix up the dumplings. Stir the flour, salt, and baking powder together. Cut in the butter with a pastry blender or fork. Stir in the milk to form a stiff dough. Drop by spoonfuls in the boiling chicken broth. Stir in the chicken and reduce the heat. Cover and cook for 20 minutes. Serving Suggestion: cornbread

3 Italian Chicken and Rice Casserole 2-3 cups cooked, chopped chicken 1 cup rice, uncooked 1 red bell pepper, chopped handful of chopped fresh parsley 1 cup Italian blend shredded cheese 2 cans chicken broth 1 can cream of chicken soup 1/2-1 tsp. oregano 1/2-1 tsp. basil 1 garlic clove, minced or crushed black pepper to taste Put the chicken in the bottom of a 9 13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Spread the cheese evenly over the top. In a small bowl, combine the broth, chicken soup, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees for 1 hour 1 hour and 15 minutes. Let it stand for a few minutes before serving. Serving Suggestion: steamed veggie, tossed salad

4 Chicago Style Pizza Pot Pie For the crust: 1 pkg. yeast (or 2 1/4 tsp.) 1 cup warm water 1 tsp. sugar 2 Tbs. vegetable oil 2 1/2 cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust) For the filling: 1 lb. Italian sausage 1 onion, diced 1 clove garlic, minced or crushed 2-3 cups shredded mozzarella cheese 1 jar pizza sauce For top of crust: 2 Tbs. melted butter dried oregano and basil Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage. Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat. Heavily grease a 9 13 casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out. On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 25 minutes. I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It s not pretty, but it s oh-so-good! Serving Suggestion: salad

5 Baked Ham and Broccoli Rolls with Swiss Cheese Sauce 1/2 lb. ham, cut into slices (I had the Walmart deli cut it on 2) 1 bunch broccoli, cut into spears 2 Tbs. butter 2 Tbs. flour 2 cups milk, warmed 1 tsp. Dijon mustard 1 cup shredded Swiss cheese salt and pepper to taste Cook the broccoli in a small amount of water until it's tender, about 10 minutes or so. Meanwhile, melt the butter in a pan. Whisk in the flour and cook for a minute or two. Gradually add the milk, whisking until smooth. Stir in the Dijon mustard and the cheese. Let the sauce cook over medium heat until thickened and the cheese has melted. Season with salt and pepper. Assemble the rolls by putting a few broccoli spears in the middle of a slice of ham and rolling it up. Place in a 9 13 pan. After all the ham rolls are in the pan, pour the sauce over the top. Bake for about minutes, until hot and bubbly. Serving Suggestion: Baked potatoes and steamed veggie

6 Gingerbread Pancakes with Sweet Cider Syrup For the Gingerbread Pancakes: 1 3/4 cups flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. allspice 3/4 tsp. ginger 2 Tbs. molasses 2 cups milk 2 eggs 1/4 cup melted butter Stir the dry ingredients together in a bowl. In a separate bowl, whisk the milk, molasses and eggs together. Add to the dry ingredients, stirring with a spoon until just combined. Stir in the melted butter. The batter will be lumpy. Cook on a greased griddle or skillet until bubbles appear and then pop and the edges dry a bit. Flip the pancakes and cook the other side a few minutes. For the Sweet Cider Syrup: 1/3 cup brown sugar 2 Tbs. cornstarch dash or two of cinnamon dash of nutmeg 1 1/2 cups apple cider Stir the brown sugar, cornstarch and spices together in a small saucepan. Stir in the apple cider and heat to boiling, stirring frequently. Turn the heat to low and let it continue to warm until you re ready to serve it over the pancakes.

7 Shrimp Tacos with Chipotle Sauce 1 lb. medium raw shrimp, deveined with tails removed Old Bay Seasoning 2-3 Tbs. of oil for frying 1/2 cup sour cream 1 Tbs. lime juice several teaspoons of adobe sauce from chipotle peppers palmful of chopped fresh cilantro chopped romaine lettuce, cabbage or slaw mix corn or flour tortillas Thaw the shrimp, if it s frozen and drain it. Generously sprinkle with Old Bay Seasoning. Heat a skillet over medium-high heat and put a couple tablespoons of oil in it. Add the shrimp, but don't stir. Let the shrimp get very browned on one side before flipping. Remove from the skillet when cooked. For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. I just used a spoon to dip out the sauce from the can. I used about 3 spoonfuls. The adobe sauce is spicy, so add according to how much heat your family likes. I froze the rest of the sauce and peppers for another dish. Warm the tortillas and assemble the tacos. This recipe will feed 3-4 people. Double it if you need to feed more. Serving Suggestion: Black Bean and Corn Salsa, tortilla chips

8 Fish Tacos 4-6 Tilapia fillets, thawed Old Bay seasoning 1/2 cup sour cream 1 Tbs. lime juice several teaspoons of adobe sauce from chipotle peppers palmful of chopped fresh cilantro slaw mix corn tortillas cheddar cheese, shredded if desired Sprinkle the fish with Old Bay seasoning. I used a George Foreman grill to cook the fish. You could cook it in the oven or a skillet though. In the oven, it will take about 20 minutes. The fish will cook in less time in a skillet. It's done when it flakes easily with a fork. For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. I just used a spoon to dip out the sauce from the can. I used about 3 spoonfuls. The adobe sauce is spicy, so add according to how much heat your family likes. I froze the rest of the sauce and peppers for another dish. Cut the fish into pieces. Assemble the tacos by layering the fish, slaw and sauce on warmed corn tortillas. You can also add cheddar cheese, tomatoes or avocado if you like. I used 4 fillets and that was just enough for 5 of us, but one child only ate one taco. All the rest of us had more. Also, we had just enough sauce to go around. If you're serving more people, you'll probably want to make more sauce. Serving Suggestion: salad, chips and salsa

9 Black Bean and Corn Salsa 1 can corn, drained 1 can black beans, drained and rinsed 1 can diced tomatoes with green chilies a palm full of chopped cilantro salt, to taste 1 cup shredded Monterey Jack cheese Mix all the ingredients together, except the cheese. Add the cheese right before serving. Eat with a fork, like a salad or scoop it up on chips like salsa. Your choice!

10 Snickerdoodle Muffins 2 cups flour 1/2 tsp. salt 2 tsp. cream of tartar 1 tsp. baking soda 1 stick butter, softened 3/4 cup sugar 2 eggs 1 cup milk 1 1/2 tsp. vanilla 1 Tbs. sugar + 1 tsp. cinnamon for topping In a bowl, stir together the flour, salt, cream of tartar and baking soda. In a mixer bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. I just pinched some between my fingers and sprinkled the top of each muffin. Bake at 400 degrees for minutes, or until a toothpick comes out clean. Makes 1 dozen.