Boneless chicken, 1 ½ lbs. BREAD {Rolls} Sandwich buns

Transcription

1 1. Maple Balsamic Roast Chicken Sheet Pan Dinner, Rolls 2. Pizza Sloppy Joes. Cucumber Slices, and Ranch Dip 3. Ham Steak, Au Gratin Potatoes, and Peas 4. Korean BBQ Tacos and Coconut Rice 5. Cajun Chicken Skillet with Pasta, Salad 6. Mexican Vegetables over Cornbread, Salad 7. Easy Almond Pastries PRODUCE Butternut squash, 1 Brussels sprouts, 1 bag Onion, ½ {Cucumber slices and ranch dip} Potatoes, 1 ½ lbs. Garlic clove, Slaw mix or shredded cabbage Green pepper, {Salad} {+1} Zucchini, 2 Carrots, 4 CANNED/DRY Tomato sauce, 15 oz. can Hoisin sauce, 8 oz. {Coconut milk, 1 cup} {Rice, 2 cups} Corn tortillas Diced tomatoes, 15 oz. can + 2 Cajun seasoning, 2-3 tsp. Liguine noodles, 1 lb. Almond pastry filling, 1 can FROZEN {Peas} Corn, 2 cups Puff pastry, 1 box. DAIRY Mozzarella or provolone slices Butter, 2 Tbs. Milk, 1 ½ cup + 1 cup + 3 Tbs. Cheddar cheese (shredded). ½ cup Parmesan, 1 tsp. + some for topping Half & half, 1 cup Egg, Boneless chicken, 1 ½ lbs. BREAD {Rolls} Sandwich buns ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive oil Balsamic vinegar, 1 Tbs. Maple syrup, 1 Tbs. Dijon mustard, 1 tsp. Cinnamon, ¼ tsp. Ginger, ½ tsp. Thyme leaves, 1 tsp. Garlic powder, 1 tsp. Oregano, 1 tsp. Basil, ½ tsp. Flour, 2 Tbs + ¾ cup Soy sauce, ¼ cup Honey, 2/3 cup Ginger, ¼ tsp. Lemon or lime juice, 2 Tbs. Cumin, 1 tsp. Coriander, 1 tsp. Cornmeal, 1 ½ cups Baking powder, 1 Tbs. Powdered sugar, 2 cups Food coloring (if desired) MEAT Chicken, 2-3 lbs. (any cut) Italian sausage, 1 lb. Ham steak Boneless pork loin, 3 lbs.

2 Ranch Maple Balsamic Meatballs Roast and Pasta Chicken Sheet Pan Yield: Dinner 6-8 Servings 1 Tbs. olive oil, plus extra 1 Tbs. balsamic vinegar 1 Tbs. maple syrup 1 tsp. Dijon mustard salt and pepper to taste 2-3 lbs. chicken, any cut is fine 1 butternut squash, peeled and cubed ¼ tsp. cinnamon ½ tsp. ginger 1 tsp. thyme leaves 1 bag brussels sprouts, cut in half 1. Mix 1 Tbs. olive oil with vinegar, maple syrup, mustard, salt and pepper. 2. Pour over chicken and toss to coat. 3. Place chicken on large sheet pan that's been brushed with olive oil. 4. Toss butternut squash cubes with drizzle of olive oil, cinnamon, ginger, thyme, salt and pepper. 5. Pour onto sheet pan next to chicken. (You may need to use more than one sheet pan if you don't have one big enough.) 6. Place in oven at 425 degrees for 20 minutes. This amount of time works for bone-in chicken thighs. If you re using large, bone-in chicken breasts you will need to increase the time. 7. Meanwhile, toss brussels sprouts with olive oil, salt and pepper. 8. Pull pan from the oven and add brussels sprouts. Continue roasting for minutes more or until chicken is done. Serving Suggestion: Rolls

3 Pizza Sloppy Joes 1 lb. Italian sausage ½ onion, diced 15 oz can tomato sauce 1 tsp. garlic powder 1 tsp. oregano ½ tsp. basil salt and pepper to taste sandwich buns mozzarella or provolone slices 1. Brown the sausage and onion together in a pan. 2. Drain and rinse the meat with hot water to remove grease. 3. Return to pan and add tomato sauce and seasonings. 4. Heat thoroughly. 5. Broil buns to toast. 6. Top with meat and cheese. 7. Broil to melt cheese. Serving Suggestion: Cucumber Slices and Ranch Dip

4 Au Gratin Potatoes 1½ pounds potatoes, unpeeled 2 Tbs. butter 1 garlic clove, minced 2 Tbs. flour 1½ cups hot milk ½ cup cheddar cheese, shredded 1 tsp. parmesan salt and pepper extra cheese for the top 1. Boil the potatoes in lightly salted water until tender. Cool and store in the fridge for up to one day. This can be done ahead of time and cooled and stored in fridge or you can use the potatoes right away. 2. Melt the butter in a saucepan. 3. Add the garlic and cook it for a minute over medium heat. 4. Whisk in the flour and cook for another minute. 5. Whisk in the hot milk, stirring constantly. Stir in the cheeses and keep stirring until it s all melted and smooth. 6. Cool and store the finished cheese sauce in the refrigerator for up to a day. This can be done ahead of time and cooled and stored in fridge or you can use the potatoes right away. 7. Butter the inside of a slow cooker. 8. Slice potatoes into ¼" slices and arrange in the crock. 9. Spoon cheese sauce over the top. 10. Cook on low for 4-5 hours. Or can be baked in oven at 350 for 45 minutes - 1 hour. Serving Suggestion: Ham Steak and Peas Note: Ham steak can be heated in a skillet or on the grill.

5 Korean BBQ Tacos 3 lbs. boneless pork loin 8 oz hoisin sauce ¼ cup soy sauce ⅔ cup honey ¼ tsp. ginger 2 Tbs. lemon OR lime juice slaw mix or shredded cabbage to top tacos corn tortillas 1. Place pork in slow cooker. 2. Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together. 3. Pour over pork. 4. Cook on high 5-6 hours or low 7-8 hours. 5. Shred meat with a fork. 6. Serve in taco shells topped with slaw. Or serve over rice. 7. Any extra meat can be frozen for another time. Serving Suggestion: Coconut Rice Coconut Rice Coconut Milk, 1 cup White rice, 2 cups 1 ½ cups of water 1 tsp. salt Put coconut milk, water, salt, and rice into a saucepan. Bring that to a boil over high heat. Once it comes to a boil, turn it on low. Then cover the pan and cook for minutes. Remove from heat and let it stand for minutes. Then fluff with fork before serving.

6 Cajun Chicken Skillet Yield: 8 Servings 1½ lbs. boneless chicken, cut in bite size pieces 2-3 Tbs. olive oil 1 onion, chopped 3 cloves garlic, minced 1 green pepper, chopped 1 15oz can diced tomatoes, with juice 2-3 tsp. McCormick Cajun Seasoning 1 cup half and half, warmed 1 lb. cooked linguine Parmesan for topping 1. Heat oil in skillet and cook chicken over medium heat until nearly done. 2. Add onion, green pepper and garlic. 3. Finish cooking until chicken is cooked through and onion is soft. 4. Pour in tomatoes with their juice. 5. Add Cajun Seasoning. 6. Stir in half and half, turning the heat low so sauce doesn't boil. 7. Toss the Cajun chicken and sauce with cooked pasta. 8. Top with Parmesan, if desired. Serving Suggestion: Pasta and Salad

7 Mexican Vegetables over Cornbread Yield: 4-6 Servings 2 zucchini 4 carrots 1 green pepper 1 onion 2 cloves garlic 2 cups frozen corn 2 cans diced tomatoes with juice 1 tsp. cumin 1 tsp. coriander salt 1 recipe Cornbread 1. Chop all the veggies. 2. Saute the onion and garlic in a large skillet. 3. Add in the carrots and saute for a few minutes, covering to cook for about 5 minutes. 4. Add in the other veggies and seasonings and let it cook until the veggies are tender. 5. Serve hot over cornbread with shredded cheese and sour cream. Serving Suggestion: Salad Cornbread 1½ cups cornmeal ¾ cups flour heaping TBS baking powder salt 1 egg enough milk to make a batter (about 1 cup) 1. Heat the oven to 425 degrees. Put the skillet in the oven to heat (mine is 10¼ inches). 2. Stir together the dry ingredients. 3. Add the egg and milk and stir till well blended. 4. Pull the hot skillet from the oven and add oil or spray with cooking spray. 5. Pour in the batter and bake for minutes.

8 Easy Almond Pastries 1 box of frozen puff pastry, thawed 1 can of almond pastry filling 1 egg, lightly beaten 2 c. powdered sugar 3 T. milk Food coloring, if desired 1. Preheat the oven to 400F degrees. 2. Using a cookie cutter (or a sharp knife) cut out an even number of puff pastry pieces. 3. Generously spread the almond pastry filling on half of the cut-out shapes, and then use the remaining shapes to top them off. Using a fork, press together the edges of the pastry to seal in the almond filling. 4. Transfer the pastries to a lined baking sheet. Brush the tops with the beaten egg. 5. Bake for 20 minutes, until the pastries are golden brown. Set them aside to cool. 6. Meanwhile, whisk together the powdered sugar and milk. Add more sugar or milk to reach desired consistency. Stir in food coloring as desired. 7. Drizzle the icing over the cooled pastries to decorate. Alternatively, you can brush the icing on using a pastry brush or new paint brush.