Pasta Primavera, Salad and Garlic Bread Sunday Dinner in the Crockpot, Crusty Bread Slow Cooker 15 Minute Sweet and Sour Chicken, Spring Rolls, Rice 15 Minute Meal Bubble and Squeak, Cornbread, Broccoli Crustless Ham, Asparagus and Swiss Quiche with Salad Lentil Tacos, Chips with Easy Homemade Salsa and Guacamole Candy Cane Fudge Ice Cream Sandwich Cake PRODUCE Any veggie combo (broccoli, asparagus, zucchini, green onions, grape tomatoes, mushrooms) 1 cup chopped Garlic cloves 1 +1 small +1 {+1} {+1} Basil ½ handful {Tossed Salad Kit} Potatoes 1 cup +2-3 Carrots 2-3 Onion ½ +½ +1 +½ +½ Green pepper ½ Cabbage 1 small head Asparagus ½ bunch {Spring Mix Salad Kit} Shredded lettuce 1 small bag Tomato 2 {Red onion ½} {Lime juice 2-3 Tbsp.} {Cilantro small handful} {Avocado 1} CANNED/DRY Linguini ½ lb. Chicken broth 1 cup +1¼ cups Cream of chicken soup ½ can Pineapple chunks 10 oz. can {White rice 1 cup} Cider vinegar ¼ cup {Cornmeal ¾ cup} {Flour ⅓ cup} Lentils ½ cup Taco shells 1 package {Whole tomatoes 15 oz. can} {Jalapenos 2 oz.} {Tortilla Chips 1 bag} Candy canes 6 Hot Fudge 10-12 oz. jar FROZEN {Garlic Bread 1 package} Popcorn chicken ½ bag {Spring Rolls 1 package} {Broccoli 1 small bag} Ice Cream Sandwiches 12 Cool Whip 8 oz. container DAIRY Butter ⅛ cup Half and Half ¾ cup +½ cup Parmesan or Italian blend cheese ¾ cup {Egg 1 small} +2 {Milk ½ cup} Shredded Swiss cheese ¾ cup Shredded cheddar enough for taco topping MEAT Chicken 1 1 ½ lbs. Smoked sausage 1 package Diced ham ½ cup BREAD {Crusty Bread 1 loaf} ITEMS TO HAVE IN PANTRY/FRIDGE Vegetable oil Vinegar Brown sugar Soy sauce Cornstarch {Baking powder} Chili powder Cumin Oregano Salt Pepper Olive Oil
Pasta Primavera Yield: 3 Servings Time: 20 Minutes Your choice of veggies, cut up into bite size pieces. (ie. broccoli, asparagus, zucchini, green onions, grape tomatoes, snow pea pods, mushrooms) 1 cup total ⅛ cup butter 1 garlic clove, minced ¾ cup half and half ¾ cup cheese (parmesan or an Italian blend) fresh basil, chopped salt and pepper ½ lb. linguini Start the water for the pasta and cook it to package directions. The broccoli, asparagus and zucchini can be added to the boiling pasta water during the last few minutes of cooking time if there s room in the pot, or you can steam them separately until they re tender crisp. Melt the butter in a sauce pan. Saute the garlic in the butter. Stir in the half and half. Whisk in the cheese and let it melt into the sauce over medium heat. Try to keep it from boiling. Season the sauce with salt and pepper. Drain the pasta and veggies and put them back into the large cooking pot. Add the sauce, green onions, tomatoes and basil. Toss it all to combine. Serving Suggestion: Salad and Garlic Bread
Sunday Dinner in the Crockpot Yield: 3-4 Servings Time: 15 Minutes Hands On Pressure Cooker: 1 Hour Cook Time Slow Cooker: 5-8 Hours Cook Time 1 1 ½ lbs. chicken (boneless or with bones) 1 cup potatoes, chopped 2-3 carrots, chopped ½ onion, sliced 1 cup (or ½ can) of chicken broth ½ can cream of chicken soup salt and pepper Place the chicken on the bottom of the crockpot. Put the veggies on top of the chicken. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours. You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. You want it to pour, but still be thick. Slowly whisk the flour mixture into the broth. Cook several more minutes till thick. Sunday Dinner Pressure Cooker Add chicken and veggies to the pressure cooker pot. Stir together the soup, broth, salt and pepper and pour over chicken. Set cook time to 30 minutes. Do a quick pressure release. - Add chicken and veggies to the pressure cooker pot. Stir together the soup, broth, salt and pepper and pour over chicken. Set cook time to 30 minutes. Do a quick pressure release. Notes: Remaining onion can be used for Sweet and Sour Chicken. Remaining chicken broth and cream of chicken soup can be frozen for future use. Serving Suggestion: Crusty Bread
15 Minute Sweet and Sour Chicken Yield: 3-4 Servings Time: 15 Minutes ½ bag frozen popcorn chicken 1 Tbs. vegetable oil ½ onion, chopped ½ green pepper, chopped 1 small garlic clove, crushed 10 oz can pineapple chunks, drained and juice reserved 1 ½ Tbs. vinegar 1 ½ Tbs. brown sugar 1 Tbs. soy sauce ½ Tbs. cornstarch 1 cup white rice, cooked Bake the popcorn chicken according to package directions. While the chicken bakes, cook the onion, green pepper and garlic in oil in a large skillet until vegetables are tender crisp. Mix up the sauce by combining the juice from the pineapple, vinegar, brown sugar, soy sauce and cornstarch. Remove chicken from oven and add to skillet, along with pineapple chunks. Pour sauce into skillet, stirring to coat chicken and vegetables. Bring to a boil. Serve over hot rice. Notes: Remaining onion can be used for Sunday Dinner in the Crockpot. Remaining green pepper can be tossed on salads throughout the week. Serving Suggestion: Spring Rolls and Rice
Bubble and Squeak Yield: 3-4 Servings Time: 30 Minutes ½ Tbsp. olive oil 1 package smoked sausage 2-3 potatoes 1 onion, chopped 1 small head of cabbage, chopped ¼ cup cider vinegar Add olive oil to the skillet over medium heat. Slice the sausage into coins and brown in a skillet. Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite. Put the cabbage in the skillet and cover. Let it cook and wilt for a few minutes, stirring a couple of times. Once the cabbage is wilted and the potatoes are tender, stir in the vinegar and serve. Cornbread Yield: 8 Inch Round Skillet Time: 10 Minutes Hands On, 15-20 Minutes Bake Time ¾ cup cornmeal ⅓ cup flour ½ Tbs baking powder ¼ tsp. salt 1 small egg enough milk to make a batter (about ½ cup) Heat the oven to 425 degrees. Put the skillet in the oven to heat. Stir together the dry ingredients. Add the egg and milk and stir till well blended. Pull the hot skillet from the oven and add oil or spray with cooking spray. Pour in the batter and bake for 15-20 minutes. Serving Suggestion: Cornbread and Broccoli
Crustless Ham, Asparagus and Swiss Quiche Yield: 4 Servings Time: 15 Minutes Hands On, 25-30 Minutes Cook Time 1 tsp. olive oil ½ cup cooked, diced ham ½ onion, chopped ½ bunch of asparagus, cut in 1 pieces ¾ cup shredded Swiss cheese 2 eggs ½ cup Half and half ⅛ tsp. salt Preheat the oven to 400 degrees. Heat olive oil in a skillet and cook ham, onion and asparagus until the onion is soft. Spoon half of the mixture into a greased 9 pie plate. Layer half the cheese over, then repeat the layers. Whisk together milk, eggs, and salt in a bowl. Pour over ingredients in the pie plate. Bake 25-30 minutes, until a knife comes out clean. Let stand 10 minutes before serving. Notes: Remaining onion can be used for Lentil Tacos. Remaining asparagus can be frozen for future use. Serving Suggestion: Spring Mix Salad
Lentil Tacos Yield: 3-4 Servings Time: 40 Minutes ½ cup lentils 1 Tbs. olive oil ½ onion, diced 1 clove garlic, minced ½ Tbs. chili powder 1 tsp. cumin ½ tsp. oregano 1 ¼ cups chicken broth ½ cup salsa* taco shells and toppings Rinse the lentils and drain them. In a large skillet, saute the onion and garlic together. Add the lentils and spices, cook for a minute. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes. Uncover and cook a few more minutes to thicken. Add the salsa. Serve in taco shells with lettuce, tomato, and cheese if desired Homemade Salsa 1 can of whole tomatoes 15 oz., drained ½ red onion, quartered a couple garlic cloves whole or minced (whatever you have) 1 Tbs. of lime juice 1 tsp of salt 1 tsp of cumin a small handful of fresh cilantro (I used almost a whole bunch) 2 oz. jalapenos Put everything in a food processor and blend until consistency is like you prefer. Serve chilled! Guacamole 1 ripe avocado 1 clove garlic, pressed or minced 1-2 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 with Easy Homemade Salsa and Guacamole
Candy Cane Fudge Ice Cream Sandwich Cake Yield: 8-10 Servings Time: 15 Minutes Hands On, 12-24 Hours Freeze Time 12 ice cream sandwiches 6 candy canes, crushed 10-12 oz hot fudge 8 oz Cool Whip, thawed Place 4 ice cream sandwiches on large piece of foil. Spread fudge over the top. Sprinkle crushed candy canes. Repeat layers until you have 3 complete layers. Frost with Cool Whip. Freeze 12-24 hours before serving. Store in the freezer.