ITEMS TO HAVE IN PANTRY/FRIDGE

Transcription

1 Chicken Enchilada Soup in the Slow Cooker, Cornbread Muffins, Salad Salsa Verde Steak Tacos in the Slow Cooker, Black Bean and Corn Salad Angel Chicken, Angel Hair Pasta, Spinach Salad with Spiced Nuts Maple Apple Chicken in the Slow Cooker, Apple Cornbread Dressing, Green Beans Garlic Rosemary Pork and Potatoes in the Slow Cooker, Creamed Sweet Pea Casserole African Pulled Beef Sandwiches in the Slow Cooker, Potato Salad, Cucumbers and Onions Nutritious Bars PRODUCE Red bell pepper, 1 Onion, ½ {+1} {+1/3 cup} {+1} {Salad} Garlic clove, Favorite taco toppings lettuce, tomato, etc. for serving {Cilantro, palmful} {Baby spinach, 1 bag} Apples, 3 {+2} {Celery, 1 cup} {+1 stalk} {+2 stalks} {Granny smith apple, 1} Potatoes, 6-7 {+6} Rosemary, 2 sprigs Jalapeno, 1 Cucumber, 1 {+2-3} CANNED/DRY Black beans, 2 15 oz. cans {+1} Tomatoes with diced green chilies, 2 15 oz. cans {+1} Cream style corn, 1 15 oz. can Cream of chicken soup, 2 14 oz. cans +1 can Enchilada sauce, 2 10 oz. cans Tortilla chips, for serving {Cornmeal, 1 cup} Flour, 1 ½ cups {+1 cup} {+1 ½ Tbsp.} {Sugar, ¼ cup} {+2 Tbsp.} {+1 cup} Salsa verde, 1 small can Chicken broth, ½ cup {Corn, 1 can} Italian dressing mix, 1 package White wine, ½ cup + ½ cup Angel hair pasta {Pecans, 2 cups} {Apple juice, ¼ cup} {Dijon mustard, 2 Tbsp.} {Oil, ¾ cup} {Poppy seeds, 2 Tbsp.} Italian dressing, ½ cup + ½ cup PC Maple syrup, ½ cup + ½ cup PC {Chicken broth, 3 cups} {+1 cup} {Cornbread stuffing mix, 2 boxes} {Sweet peas, 2 cans} {French fried onions, 2.8 oz.} Petite diced tomatoes, 1 15 oz. cans Beef broth, ½ cup PC {Sweet pickles, 1/3 cup chopped + 1 Tbsp. juice} {Miracle whip, 1 cup} {Yellow mustard, 1 tsp.} {Vinegar, ½ cup} Brown sugar, 1 cup Peanut butter, ½ cup Quick oats, 1 cup Semi-sweet chocolate chips, 1 bag FROZEN Corn, 1 cup {Green beans} DAIRY Milk, 3 cups {+1 cup} Shredded pepper jack cheese, for serving Butter, 3 Tbsp. + ½ cup {+½ stick} {+2 Tbsp.} {+1 stick} {+1 ½ Tbsp.} Egg, 1 {+1} {+4} Shredded cheddar cheese, for serving Sour cream, optional, for serving {+½ cup} {Shredded Monterey Jack cheese, 1 cup} Cream cheese, 4 oz. Greek yogurt, 10 oz. MEAT Chicken tenders, 1 ½ - 2 lbs. Boneless round steak, 2-3 lbs. Chicken breasts, ½ - 2 lbs. Pork, 2-3 lbs. Chuck roast, 2-3 lbs. BREAD Tortillas, for serving Pita bread ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper {Baking powder} Chili powder Cumin {Seasoned salt} {Garlic salt} {Cayenne pepper} {Cider vinegar} {Brown sugar} {Onion powder} Allspice Mint {Paprika} Baking soda Vanilla

2 Chicken Enchilada Soup in the Slow Cooker Yield: 12 Servings Time: 15 minutes hands on, 6-8 hours cook time 1 ½ - 2 lbs. chicken tenders 1 red bell pepper, diced ½ large onion, diced 2 15 oz. cans black beans, drained and rinsed 2 15 oz. cans tomatoes with diced green chilies 1 15 oz. can cream style corn 1 cup frozen corn 2 14 oz. cans cream of chicken soup 2 10 oz. cans enchilada sauce 3 cups milk Shredded pepper jack cheese, for serving Tortilla chips, for serving Place the chicken in the slow cooker. Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last three ingredients together and pour over others in the slow cooker. Cook on high for 6 hours or low for 7-8 hours. Top with shredded pepper jack cheese and serve with tortilla chips. Pressure Cooker Version Stir together enchilada sauce, cream soup and milk and pour into pressure cooker pot. Add all remaining ingredients. Set cook time to 30 minutes. Do a quick pressure release. Serving Suggestion: Cornbread Muffins, Salad Notes: Don t want to use cream of mushroom soup? Melt 6 tablespoons of butter in a pan. Whisk in 6 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 1 ½ cups milk and 1 ½ cups broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe.

3 Cornbread Muffins Yield: 12 Servings Time: 10 minutes hands on, minutes cook time 1 cup cornmeal 1 cup flour 1 Tbsp. baking powder ½ tsp. salt ½ stick butter, melted ¼ cup sugar 1 egg 1 cup milk Stir the dry ingredients together in a bowl. Stir the sugar into the melted butter. Add the egg and milk. Pour this into the dry ingredients and stir, just to combine. Divide into 12 greased muffin cups. Bake at 425 degrees for minutes.

4 Salsa Verde Steak Tacos in the Slow Cooker Time: 10 minutes hands on, 5-8 hours cook time 2-3 lbs. boneless round steak or another cut of beef 1 small can of salsa verde ½ cup chicken broth, beef broth or water 1 tsp. chili powder 1 tsp. cumin 1 clove garlic, minced 1 onion, sliced Tortillas, for serving Cheddar cheese, shredded, for serving Your favorite taco toppings - lettuce, tomato, sour cream, etc. for serving Put the steak and onions in the crockpot. Combine the salsa, broth and seasonings. Pour over the steak. Cook on high for 5-6 hours or low for 7-8 hours. Shred the meat and serve in the tortillas with the fixings. Pressure Cooker Version Put the steak and onions in the pressure cooker pot. Combine salsa, chicken broth and spices and pour over steak. Set cook time for 25 minutes. Do a quick pressure release. Serving Suggestion: Black Bean and Corn Salad Black Bean and Corn Salad Time: 10 minutes hands on 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.

5 Angel Chicken Time: 10 minutes hands on, 5-6 hours cook time 4-6 chicken breasts 3 Tbsp. butter 4 oz. cream cheese 1 package Italian dressing mix 1 can cream of chicken soup ½ cup white wine Angel hair pasta, for serving Place the chicken in the slow cooker. Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, soup and wine. Pour over the chicken and cook on low for 5-6 hours. Serve over angel hair pasta. Serving Suggestion: Spinach Salad with Spiced Nuts Notes: Don t want to use cream of chicken soup? Melt 4 tablespoons of butter in a pan. Whisk in 4 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe.

6 Spinach Salad with Spiced Nuts Yield: 6-8 Serving Time: 20 minutes hands on 2 Tbsp. butter 2 Tbsp. sugar 1 tsp. seasoned salt ½ tsp. garlic salt 1/8 tsp. cayenne pepper 2 cups pecans ¼ cup apple juice 2 Tbsp. cider vinegar 2 Tbsp. brown sugar 2 Tbsp. Dijon mustard ¾ cup oil 2 Tbs. poppy seeds Bag of baby spinach 2 apples, chopped and mixed with a bit of lemon juice to keep them from browning 1 cup chopped celery Melt the butter in a skillet and add the sugar and spices. Stir over medium heat for about 2 minutes. Add the pecans and stir about 4 min. over medium heat. Pour them out onto a cutting board lined with wax paper and sprinkle them with sugar to make them sparkly. Mix apple juice, cider vinegar, brown sugar, Dijon mustard, oil and poppy seeds together. Set aside. Toss together spinach, apples, celery, spiced nuts and dressing to taste.

7 Maple Apple Chicken in the Slow Cooker Yield: 4-6 Servings Time: 10 minutes hands on, 7-8 hours cook time 1 ½ - 2 lbs. boneless chicken 3 apples, sliced 1 onion, thinly sliced ½ cup Italian dressing ½ cup maple syrup Put the chicken, apples and onion in the slow cooker. Stir the dressing and syrup together and pour over the other ingredients. Cook on high for 5-6 hours or low for 7-8 hours. Pressure Cooker Version Increase dressing and syrup to 1 cup each. Add all ingredients to the pressure cooker pot. Set cook time for 18 minutes. Do a quick pressure release. Serving Suggestion: Apple Cornbread Dressing, Green Beans Apple Cornbread Dressing Time: 15 minutes hands on 3 cups chicken broth 1 stick butter 1 small onion, diced 1 stalk celery, diced 1 small granny smith apple, diced 2 boxes cornbread stuffing mix In a 3-quart saucepan, heat the chicken broth to boiling. While the broth heats, melt the butter in a skillet. Stir in onion and celery. Cook till onion is soft. Add apples and cook for a few more minutes. Pour onion, celery and apples, along with the butter into the broth. Stir in dressing mix. Remove from heat and let stand 5 minutes. Fluff with a fork and serve.

8 Garlic Rosemary Pork and Potatoes in the Slow Cooker Time: 10 minutes hands on, 5-8 hours cook time 2-3 lbs. pork 10 garlic cloves, peeled but left whole 1 onion, sliced 6-7 medium potatoes, chopped 2 sprigs rosemary Salt and pepper, to taste ½ cup white wine Toss all the ingredients into the slow cooker. Pour the wine over the top of everything. Cook 7-8 hours on low or 5-6 hours on high. Serving Suggestion: Creamed Sweet Pea Casserole Creamed Sweet Pea Casserole Yield: 8 Servings Time: 15 minutes hands on, minutes cook time 1 ½ Tbsp. butter 1 ½ Tbsp. flour 1 cup chicken broth ½ cup sour cream 1/8 tsp. onion powder Salt and pepper, to taste 2 cans sweet peas, drained 2.8 oz. French fried onions In a large skillet, melt the butter. Stir in the flour to form a paste and cook for 1 minute. Whisk in the chicken broth, cooking over medium heat until it comes to a boil and beings to thicken. Remove from heat and stir in sour cream, onion powder, salt and pepper. Fold in peas. Pour into greased casserole dish. Top with French friend onions. Bake at 350 for minutes, till hot and bubbly.

9 African Pulled Beef Sandwiches in the Slow Cooker Yield: 8-10 Servings Time: 10 minutes hands on, 5-8 hours cook time 2-3 lb. chuck roast 3-5 cloves garlic, 1 whole and peeled, others crushed 1 tsp. cumin ½ tsp. ground red pepper (cayenne) ¼ tsp. allspice 1 onion, diced 1 jalapeno, seeds removed and diced 15 oz. can petite diced tomatoes 10 oz. Greek yogurt 1 large cucumber, peeled and diced ½ tsp. dried mint Pita bread Cut one garlic clove in half and rub roast all over with it. Place roast and whole garlic clove in slow cooker. Add remaining ingredients, except for yogurt, cucumber, and mint, to the slow cooker, sprinkling spices directly on meat. Cover and cook on high 5-6 hours or low 7-8 hours. Remove meat from crock and shred with a fork. Return meat to the crock and stir to combine with juices from cooking the meat. Stir yogurt, cucumber and mint together. Serve meat in pita bread with yogurt sauce. Pressure Cooker Version In addition to all ingredients listed for slow cooker, add 1/2 cup beef broth. Add all ingredients to the pressure cooker pot. Set for 45 minutes cook time. Do a quick pressure release. Serving Suggestion: Potato Salad, Cucumbers and Onions

10 Potato Salad Time: 20 minutes hands on, 20 minutes cook time 6 potatoes, peeled and chopped 1/3 cup chopped onion 1/3 cup chopped sweet pickles 4 eggs, hard boiled and chopped 2 stalks celery, diced 1 cup Miracle Whip 1 Tbsp. sweet pickle juice 1 tsp. yellow mustard 1 tsp. paprika Salt and pepper, to taste Boil the potatoes in a 3-quart saucepan until they are tender, about minutes. Drain and run under cool water to stop the cooking process. Put the potatoes in a large bowl and add all other ingredients. Taste for salt and add more if needed. Refrigerate several hours before serving. Cucumbers and Onions Time: 10 minutes hands on 2-3 large cucumbers, peeled and sliced 1 onion, peeled and sliced 1 cup sugar ½ cup vinegar Mix up the sugar and vinegar and pour it over the cucumbers and onions.

11 ½ cup butter ½ cup peanut butter 1 egg 1 tsp. vanilla 1 cup brown sugar 1 ½ cups flour ½ tsp. salt ½ tsp. baking soda 1 cup quick oats Nutritious Bars Yield: Servings Time: 20 minutes hands on, minutes hands on + cooling time 1 bag semi-sweet chocolate chips Grease a 9 13 pan. In a mixer bowl, combine the butter, peanut butter, egg and vanilla. Add in the brown sugar, flour, salt and baking soda. Mix in the oats. Spread this in the 9 13 pan. Bake at 375 degrees for minutes. Remove from the oven and pour the chocolate chips over the top. Pop the pan back in the oven for just a minute to soften the chips. Spread the chocolate smooth with a spatula. Cool completely before serving.