Traditional March Week 12 eatathomecooks.com

Transcription

1 Quick and Easy Skillet Chicken Jambalaya, Green Beans 15 Minute Meal Shrimp Tacos with Refried Beans Honey Cashew Pork Stir Fry with White Rice and Steamed Broccoli Breakfast for Dinner Whole Grain Waffles, Bacon and Fruit 15 Minute Meal Slow Cooker Beer Brats, Potato Wedges, Apple Slices Slow Cooker or Instant Pot Slow Cooker Chicken Alfredo Soup, Caesar Salad, Crusty Bread Slow Cooker Cherry Limeade Cake PRODUCE Onion ½ {+ ½ small} +½ Garlic cloves 1 {+1 small} +1 small Green pepper ½ Cilantro small palmful Romaine, cabbage or slaw mix 1 small bag Carrots 1-2 Celery stalks 1 {Mixed fruit} {Potatoes 1-2} {Apple slices} {Caesar Salad Kit} CANNED/DRY Jasmine rice 1 cup Chicken broth 1 ½ cups +32 oz. Diced tomatoes ½ can Chipotle peppers in adobo sauce 1 can {Kidney or pinto beans 1 can} {Chopped green chiles ½ can} {Tomato sauce ½ cup} Orange juice ½ cup Honey ¼ cup +1 Tbsp. Soy sauce 1/8 cup Cashews 1/3 cup {White Rice 1 1 ½ cups} Whole wheat flour ½ cup All-purpose flour ½ cup +1 ½ Tbsp. Beer ½ can Small penne pasta 3-4 oz. Maraschino cherries 10 oz. jar White cake mix 1 box Powdered sugar 2-3 cups FROZEN {Green Beans 1 small bag} {Broccoli 1 small bag} Limeade concentrate 4-7 Tbsp. DAIRY Sour cream ½ cup {Butter 1 ½ Tbsp.} +1 stick +3 Tbsp. Milk 1 cup + ¾ cup +1 cup Shredded or shaved parmesan 2-3 oz. Eggs - 3 MEAT Chicken 1 1 ½ cups cooked, chopped Medium raw shrimp, deveined, tails off 1 lb. Boneless pork chops 3 {Bacon ½ lb.} Fresh brats or Italian sausages ½ - 1 lb. Chicken tenders ¾ - 1 lb. BREAD Corn or flour tortillas Brat buns - 3 {Crusty Bread 1 small loaf} ITEMS TO HAVE IN PANTRY/FRIDGE Cajun seasoning Old Bay seasoning Vegetable Oil Lime juice 1 Tbsp. Cornstarch 2 tsp. Ground ginger Baking powder Vanilla extract + 2 tsp. Cinnamon (optional) {Garlic powder} {Onion powder} {Smoked paprika} Green food color gel (optional) Salt Pepper Olive Oil

2 Quick and Easy Skillet Chicken Jambalaya, Green Beans Yield: 3-4 Servings Total Time Needed: 15 Minutes 1 ½ cups chicken broth (or 1 can, plus enough water to equal 1 ½ cups) 1 cup uncooked jasmine rice ½ Tbs. olive oil ½ onion, diced (refrigerate or freeze remaining for later use) 1 garlic clove, crushed ½ green pepper, diced (refrigerate or freeze remaining for later use) 1 1 ½ cups chopped cooked chicken ½ Tbs. Cajun seasoning ½ can diced tomatoes with juice (refrigerate or freeze remaining for later use) Bring broth to a boil in a 3 quart saucepan. Add rice, cover loosely and turn heat to low. Cook over low heat 15 minutes. Put olive oil in large skillet and heat over medium heat. Add onion and garlic. Cook 2-3 minutes. Add green pepper to skillet and continue cooking vegetables. Add chicken, Cajun seasoning and tomatoes to skillet. Cover and cook over low heat while rice finishes. Stir finished rice into the skillet. Serve. Serving Suggestion: Green Beans

3 Shrimp Tacos with Refried Beans Yield: 3-4 Servings Total Time Needed: Minutes 1 lb. medium raw shrimp, deveined with tails removed Old Bay Seasoning 2-3 Tbs. of oil for frying ½ cup sour cream palmful of chopped fresh cilantro several teaspoons of adobe sauce from chipotle peppers 1 Tbs. lime juice 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 5-6 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. Refried Beans 1 ½ Tbs. butter ½ small onion, diced (use leftover from previous recipe) 1 small garlic clove, minced or crushed 1 can kidney or pinto beans, drained ½ can chopped green chilis about ½ cup tomato sauce salt to taste (I usually skip the salt) Melt the butter in a skillet. Cook the onion and garlic in the butter until soft. Add the beans to the skillet and mash them with a fork. Stir in the chopped green chilis and tomato sauce. Heat until hot and bubbly. Serving Suggestion: Refried Beans

4 Honey Cashew Pork Stir Fry with White Rice and Steamed Broccoli Yield: 3 Servings Total Time Needed: 20 Minutes ½ cup orange juice just under ¼ cup honey 1/8 cup soy sauce 2 tsp. cornstarch 1/8 tsp. ground ginger 1-2 carrots, sliced diagonally 1 celery stalk, sliced diagonally 3 boneless pork chops, cut into thin strips 1/3 cup cashews oil for stir-frying Combine juice, honey, soy sauce, cornstarch and ginger in a bowl. Set aside. Heat some oil in a large skillet over medium high heat. Add the carrots and celery and stir-fry until tender crisp. Remove the veggies and set aside. Add more oil and stir-fry the pork until cooked through. Add the veggies back into the skillet, along with the cashews and sauce. Heat until it comes to a boil. Serve over rice. Serving Suggestion: White Rice and Steamed Broccoli

5 Breakfast Dinner Whole Grain Waffles, Bacon and Fruit Yield: 3 Servings Total Time Needed: 15 Minutes ½ cup whole wheat flour ½ cup unbleached all-purpose flour 1 cup milk (cow's milk, almond milk, etc.) 1 tablespoons oil* 1 tablespoons baking powder 1 tablespoons honey (could also use maple syrup) 1 teaspoon vanilla extract ½ teaspoon cinnamon (optional) *I like to use a combination of olive oil and canola oil, or coconut oil. Whisk all of the ingredients together. Pour onto a greased waffle iron. Cook until steam is no longer coming from waffle iron. Eat immediately or cool and freeze. This made about 6 six-inch round waffles. To prepare from frozen: These can be microwaved, but for best texture I recommend cutting them in half (or fourths) and placing in the toaster until warm and crisp. Serving Suggestion: Bacon and Fruit

6 Slow Cooker Beer Brats, Potato Wedges, Apple Slices Yield: 3 Servings Time: 5 Minutes Hands On, 5-6 Hours Cook Time ½ - 1 lb. Fresh brats or Italian sausages ½ can beer 3 Brat Buns Place meat in slow cooker. Pour beer over sausages. Cook on low for 5-6 hours. Beer Brats Instant Pot Add ingredients to the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Potato Wedges ¾ tsp kosher or sea salt ¼ tsp. black pepper ¼ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. Smoked paprika 1-2 potatoes, scrubbed and cut into wedges Stir all the spices together in a small bowl. Generously drizzle the potato wedges with olive oil. Sprinkle all the seasoning on the potatoes and toss to coat them in spices and oil. Pour onto a large baking sheet that has been brushed with olive oil and bake at 425 degrees for minutes. Serving Suggestion: Potato Wedges and Apple Slices

7 Slow Cooker Chicken Alfredo Soup, Caesar Salad, Crusty Bread Yield: 3-4 Servings Time: 10 Minutes Hands On, 5-8 Hours Cook Time ¾ - 1 lb. chicken tenders ½ onion, diced (refrigerate or freeze remaining for later use) 1 small clove garlic, crushed 1 boxes (32 oz) chicken broth 2-3 oz Parmesan, shredded or shaved ¾ cup milk 1 ½ Tbs. flour 3-4 oz small penne pasta salt and pepper to taste Place chicken, onion, garlic, broth and Parmesan in slow cooker. Cook on high 5-6 hours or low 7-8 hours. When you're ready to add it, whisk or use a blender to combine the flour and milk. 20 minutes before serving, stir in flour/milk and pasta. Season with salt and pepper. Serving Suggestion: Caesar Salad and Crusty Bread

8 Cherry Limeade Cake Yield: 12 Servings Time: 15 Minutes Hands On, Minutes Bake Time For the Cake 10 oz jar maraschino cherries 1 white cake mix reserved cherry juice enough milk to make 1 cup of liquid 1 stick melted butter 2 tsp vanilla 3 eggs For the Frosting 3 Tbs. butter, softened 2-3 cups powdered sugar 4-7 Tbs. limeade concentrate, thawed green food color gel, optional Drain the cherries, reserving the juice. Coarsely chop the cherries. Add enough milk to cherry juice to make 1 cup of liquid. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer. Pour into greased bundt pan. Bake 350 degrees for minutes. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely. For the Frosting In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake. Pour over top of cooled cake. Top with extra cherries if desired.