Roasted Garlic and Brown Butter Parmesan Pasta, Salad and Multigrain Bread 15 Minute Meal Shrimp Tacos, Chips and Guacamole Teriyaki Pork Chops with Red Pepper and Pineapple, Brown Rice and Steamed Broccoli Slow Cooker or Pressure Cooker Salsa Verde Steak in the Slow Cooker, Slaw with Tomato, Red Onion and Jalapeno Slow Cooker or Pressure Cooker Reuben Calzones, Carrots and Celery Sticks with Ranch Dip Nachos with all the Toppings, Summer Corn Salad Pineapple Dump Cake PRODUCE Garlic cloves 3-4 {+2} +1 {+3} {Tossed Salad Kit} Lime juice 2 Tbsp. {+2-4 Tbsp.} Cilantro 2 Tbsp. chopped Romaine lettuce, cabbage or slaw mix enough for taco topping {Avocados 2} Red onion ½ large {+½} Red bell pepper Onion - 1 {+½ large} Shredded lettuce favorite taco toppings Tomato 1 {+1} {+4 Roma} {Small head of cabbage 1} {Jalapeno 1 or 2} {+1} {Carrot sticks} {Celery sticks} {Cucumber -1} {Green pepper 1 small} {Basil ¼ cup} {Parsley ¼ cup} CANNED/DRY Angel Hair pasta 1 lb. Oil for frying 4-6 Tbsp. Adobo sauce from chipotle peppers several Tbsp. {Tortilla Chips 1 bag} +1 bag Pineapple tidbits 20 oz. can Brown sugar 5 Tbsp. {Brown Rice 4 cups} Salsa verde 1 small can Chicken or beef broth ½ cup {Mayonnaise ¾ - 1 cup} Sauerkraut 16 oz. Thousand Island dressing enough for dipping {Ranch dressing enough for dipping} Diced tomatoes 2 cans Tomatoes with green chiles 2 cans Corn 2 cans Black beans 2 cans Taco seasoning 2 packets {Olive Oil 1/3 cup} Crushed pineapple 20 oz. can White or yellow cake mix 1 box FROZEN {Broccoli 1 large bag} {Corn 32 oz. bag} DAIRY Butter 4 Tbsp. +1 stick Shredded parmesan 1 1 ½ cups Sour cream 1 cup +favorite taco toppings Cheddar cheese favorite taco toppings +2-4 cups shredded Deli-sliced swiss cheese ½ lb. MEAT Raw shrimp, 2 lbs. medium deveined, tails removed Boneless pork chops 2 lbs. Boneless round steak or other cut of beef 2-3 lbs. Deli-sliced corned beef 1 lb. Ground beef or any ground meat 2 lbs. BREAD {Multigrain Bread 1 loaf} Corn or whole wheat flour tortillas 1 package +1 package Pizza dough 2 lbs. ITEMS TO HAVE IN PANTRY/FRIDGE Old Bay seasoning Ground ginger Garlic powder Soy sauce Honey Cornstarch Chili powder Cumin {Dry mustard} {White wine vinegar} Salt Pepper
Roasted Garlic and Brown Butter Parmesan Pasta Yield: 6 Servings Time: 15 Minutes 1 lb. angel hair pasta 4 Tbs. butter 3-4 garlic cloves, crushed 1-1½ cups Parmesan, shredded 1-2 cups water from pasta salt and pepper Cook pasta according to directions. Note: Before draining the pasta, dip out 1-2 cups of the water and set aside. Melt butter in skillet over medium heat. Add garlic to skillet. Cook several minutes until garlic is roasted and butter is golden brown in color. Remove from heat. Drain pasta, remembering to reserve 1-2 cups of water before draining. Add garlic butter and Parmesan to pasta. Ladle cooking water into pasta, tossing to melt cheese. Use enough water to get a creamy consistency. Season with salt and pepper. Serving Suggestion: Tossed Salad and Multigrain Bread
Shrimp Tacos Time: 30 Minutes 2 lbs. medium raw shrimp, deveined with tails removed Old Bay Seasoning 4-6 Tbs. of oil for frying 1 cup sour cream 2 Tbs. lime juice several Tbs. of adobo sauce from chipotle peppers 2 Tbsp. chopped fresh cilantro chopped romaine lettuce, cabbage or slaw mix corn or whole wheat 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, adobo sauce and lime juice together. The adobo sauce is spicy, so add according to how much heat your family likes. Freeze remaining pepper and juice for another dish. Warm the tortillas and assemble the tacos. Guacamole 2 ripe avocados 2 cloves garlic, pressed or minced 2-4 Tbs. lemon or lime juice salt and red pepper to taste Slice the avocados in half and take out the pit. Mash them together with the other ingredients. I put everything in the stand mixer to do this. Adjust the seasonings as needed. Serving Suggestion: Chips and Guacamole
Teriyaki Pork Chops with Red Pepper and Pineapple Time: 15 Minutes Hands On, 5-8 Hours Cook Time Slow Cooker, 20 Minutes Pressure Cooker 2 lb. boneless pork chops ½ large red onion, sliced 13.75 oz Teriyaki sauce/glaze* 1 red bell pepper, sliced 20 oz pineapple tidbits, drained Place pork chops in crockpot. Add onion and Teriyaki glaze. Cook on high 5-6 hours or low 7-8 hours. Add pineapple and bell pepper during the last 15-20 minutes of cooking time. Serve over rice. Teriyaki Pork Chops Pressure Cooker Stir ¼ cup of pineapple juice from can into teriyaki glaze. Add pork and glaze to pot. Set for 20 minutes cook time. Do a quick pressure release. Add red peppers and drained pineapple to top of pork chops. Set cook time for 1 minute, then do another quick pressure release. Homemade Teriyaki Sauce/Glaze 1 4 cup soy sauce 1 cup water 1 2 teaspoon ground ginger 1 4 teaspoon garlic powder 5 tablespoons packed brown sugar 1-2 tablespoon honey 2 tablespoons cornstarch 1 4 cup cold water Mix all but cornstarch and ¼ cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken. Serving Suggestion: Brown Rice and Steamed Broccoli
Salsa Verde Steak in the Slow Cooker Time: 10 Minutes Hands On, 5-8 Hours Cook Time Slow Cooker, 25 Minutes Pressure Cooker 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 whole wheat or corn tortillas cheddar cheese, shredded lettuce, tomato, sour cream, etc for toppings 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. Salsa Verde Steak Pressure Cooker 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. Slaw with Tomato, Red Onion and Jalapeno 1 small head of cabbage, shredded 1 tomato, diced 1/2 red onion, sliced 1 or 2 fresh jalapenos, seeded and sliced 3-/4 to 1 cup of mayonnaise plus more if need salt and pepper to taste In a large bowl combine cabbage, tomato, onion, and jalapeno. Toss to combine then add mayonnaise, salt, and pepper. Mix well, cover and chill for several hours in the refrigerator. Stir before serving. Serving Suggestion: Slaw with Tomato, Red Onion and Jalapeno
Reuben Calzone Time: 30 Minutes Hands On, 30-45 Minutes Cook Time 2 lbs. pizza dough 1 lb. deli-sliced corned beef 16 oz. sauerkraut 1 lb. deli-sliced swiss cheese Thousand Island dressing, for dipping Preheat the oven to 350 degrees. Divide the ball of pizza dough in half. Roll out one half of the dough into a rectangle approximately 8"x14". Top with half of the corned beef, half of the sauerkraut and half of the swiss cheese. Roll from the long side, pinching the dough together to seal. Make sure to pinch the ends together, too. Place seam-side down on a lined baking sheet. Repeat with remaining ingredients. Bake for 30-45 minutes, until the crust is lightly browned. Let sit for 5 minutes before cutting. Serve with Thousand Island dressing for dipping. Serving Suggestion: Carrots and Celery Sticks with Ranch Dip
Nachos with all the Toppings Time: 20 Minutes 2 lbs. of ground meat 2 cans diced tomatoes, drained 2 cans tomatoes with green chilis, drained well 2 cans corn, drained 2 cans black beans, rinsed and drained 2 packets of taco seasoning (or equivalent amount) Tortilla chips 2-4 cups cheddar cheese, shredded Brown ground beef and rinse under hot water to remove grease. Add all ingredients except chips and cheese. Bring to a boil. On a large cookie sheet or baking stone, make a layer of tortilla chips. With a slotted spoon, place meat over chips. Top with cheese. Brown under broiler until toasty. Summer Corn Salad For the Salad: 32 oz. frozen corn, thawed 1 cucumber, peeled and chopped 1 small green pepper, chopped 4 Roma tomatoes, chopped ½ large white onion, chopped 1 jalapeño, seeds removed, diced ¼ cup fresh basil, chopped ¼ cup fresh parsley, chopped For the Dressing: 2 tsp. dry mustard ¼ tsp. black pepper 3 cloves garlic, crushed 2 Tbsp. white wine vinegar ⅓ cup olive oil Salt to taste Stir all the veggies together in a large bowl. Whisk the dressing ingredients together and pour over veggies. Toss. Serving Suggestion: Summer Corn Salad
Pineapple Dump Cake Yield: 12 Servings Time: 5 Minutes Hands On, 35-40 Minutes Bake Time 20 oz can crushed pineapple 1 white or yellow Betty Crocker cake mix 1 stick butter Preheat oven to 350. Grease 9x13 cake pan. Lightly drain the pineapple, but leave some juice on it. Pour pineapple in bottom of pan and spread evenly. Sprinkle dry cake mix over pineapple. Slice butter in pats and lay them on top of dry cake mix. Bake 35-40 minutes. Serve with ice cream or whipped cream, if desired.