Oven Baked Chicken Tacos, Sliced Avocados, Mexican Rice Cheesy Hamburger Soup, Pretzel Rolls Slow Cooker Lemon Pepper Baked Fish, Cucumber and Tomato Salad, Baguette 15 Minute Meal Quick Mediterranean Pasta with Caesar Salad Honey Cashew Pork Stir-Fry, Rice, Snow Peas Beef Bourguignon, Hearty Bread, Simple Wedge Salad New England Blueberry Coffee Cake PRODUCE Onion ½ +1 +1 Red bell pepper 1 small Green pepper ½ {Avocados 2-3} Potatoes 4 cups chopped Carrots 1 lb. +3 +1 bag baby carrots Celery stalks 2-4 +2 {Cucumber 1 large or several small} {Tomatoes - 4-6} {+2} {Red onion 1} Yellow onion 1 Garlic cloves 2 +2 Grape tomatoes 1 pint Basil 2 Tbsp. {Caesar Salad Kit} {Snow Peas 1 bag} {Iceberg lettuce 1 head} Fresh blueberries 1 ½ cups CANNED/DRY Black beans 15 oz. can Corn 15 oz. can Crunchy taco shells 18 {Mexican Rice 1 box} Chicken broth 1 quart Flour ¾ cup +enough for dredging +1 ½ cups +1 Tbsp. Penne pasta 1 lb. Kalamata olives 1/3 cup Orange juice 1 cup Honey ½ cup Soy sauce ¼ cup Cashews 2/3 cup {White rice 3-4 cups} Beef broth 2 cups Burgundy or dry red wine 3 cups {Ranch dressing} Sugar ½ cup Brown sugar ¾ cup Walnuts ½ cup DAIRY Shredded cheddar cheese 1 cup Butter 1 stick +2 Tbsp. +½ cup Milk 3 cups +½ cup Velveeta cheese 1 ½ lbs. Parmesan cheese ½ cup freshly grated Egg 1 MEAT Chicken tenders 1 lb. Ground beef 2 lbs. White fish fillets 6-8 Ham steak 1 large Boneless pork chops 6 Stew beef 2 lbs. Bacon 6 slices {+¼ lb.} BREAD {Baguette} {Hearty bread 1 or 2 loaves} ITEMS TO HAVE IN PANTRY/FRIDGE Cumin Chili powder Lemon pepper seasoning {Red wine vinegar} Cornstarch Ground ginger Oil for stir frying Thyme Oregano Rosemary Ground sage Bay leaf Baking powder Cinnamon Olive Oil Pepper Salt FROZEN {Pretzel Rolls 1 bag}
Oven Baked Chicken Tacos Yield: 6-8 Servings Time: 25 Minutes 2 Tbs. olive oil 1 lb. chicken tenders ½ onion, chopped 1 small red bell pepper, chopped ½ green pepper, chopped 15 oz can black beans, drained and rinsed 15 oz can corn, drained 1 tsp. cumin 1 Tbs. chili powder 18 crunchy corn taco shells 1 cup shredded cheddar cheese Cook chicken in a skillet till done. (You can also use pre-cooked chicken.) Remove chicken from pan and chop. Cook onion and peppers in olive oil in skillet until tender. Return chicken to pan. Add beans, corn and spices. Fill taco shells and set upright in oven-proof pan. Sprinkle with cheese. Bake 350 for 5-10 minutes or until heated through Serving Suggestion: Sliced Avocados and Mexican Rice
Cheesy Hamburger Soup Yield: 12-14 Servings Time: 20 Minutes Hands On, 4-6 Hours Cook Time 2 lbs. ground beef 1 onion 1 Quart chicken broth 2 cups water 4 cups peeled and chopped potatoes 1 lb. carrots, diced 2-4 stalks celery, diced 1 stick butter ¾ cup flour 3 cups milk 1½ lbs. Velveeta, cubed salt and pepper to taste Brown the ground beef with onion in a large pot. Drain and rinse under hot water. Set aside. In the slow cooker, add broth, water, and vegetables. In a sauce pan, make a white sauce by melting butter over medium heat. Whisk in flour and cook 1 minute. Whisk in milk. Add Velveeta and stir till cheese is melted and sauce is thickened. Add cheese sauce and hamburger to broth and vegetables in the slow cooker. Season with salt and pepper. Cook on high for 4 hours or low for 6 hours. Serving Suggestion: Pretzel Rolls
Lemon Pepper Baked Fish Yield: 6-8 Servings Time: 15 Minutes 6-8 white fish fillets Butter, 2 Tbsp. melted Lemon pepper seasoning Place fish fillets on a rimmed baking sheet. You can drizzle with butter if you like. Sprinkle lemon pepper seasoning on fish fillets. Bake at 400 degrees for 15-20 minutes or until the fish flakes easily with a fork. Cucumber and Tomato Salad 1 large cucumber or several small 4-6 tomatoes red onion, sliced thin drizzle olive oil generous sprinkle red wine vinegar Kosher salt fresh ground black pepper Chop the cucumber and tomatoes into bite-size pieces. Mix together in a bowl with red onion slices. Drizzle a stream of olive oil over all. Sprinkle on red wine vinegar. Add a teaspoon or so of Kosher salt and some black pepper. Stir, taste and adjust seasonings. Serving Suggestion: Cucumber and Tomato Salad, Baguette
Quick Mediterranean Pasta Yield: 6-8 Servings Time: 20 Minutes 1 lb. penne pasta 3-4 Tbsp. olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1 large ham steak, diced 1 pint grape tomatoes, halved or quartered ⅓ cup Kalamata olives, sliced ½ cup freshly grated Parmesan cheese 2 Tbsp. fresh basil, julienned Cook pasta according to package directions. Drain and set aside. Heat 2 Tbsp. of oil in a large skillet. Add the onion and ham and cook until onion is translucent and ham is browned, about 4 minutes. Stir in garlic and cook 30 seconds more, until fragrant. Add in the tomatoes and sliced olives and cook another 1-2 minutes, until the tomatoes start to give up their juice. Add the cooked pasta to the pan and toss to combine. Add more olive oil as needed to coat. Stir in Parmesan cheese, top with basil and serve. Serving Suggestion: Caesar Salad
Honey Cashew Pork Stir-Fry Yield: 6 Servings Time: 20 Minutes 1 cup orange juice just under ½ cup honey ¼ cup soy sauce 4 tsp. cornstarch ¼ tsp. ground ginger 3 carrots, sliced diagonally 2 celery stalks, sliced diagonally 6 boneless pork chops, cut into thin strips ⅔ 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 sauce and cashews. Heat until it comes to a boil. Serve over rice. Serving Suggestion: Rice and Snow Peas
Beef Bourguignon Yield: 6-8 Servings Time: 20 Minutes Hands On, 30-45 Minutes Cook Time 2 lbs. stew beef flour to dredge the beef 6 slices bacon, diced 1 onion, sliced 1 bag baby carrots 2 cloves garlic, crushed about 2 cups beef broth about 3 cups Burgundy or dry red wine thyme, oregano, rosemary about 1/2 1 tsp. each ground sage, about 1/4 tsp. 1 bay leaf salt and pepper In a large cooking pot, cook the bacon. Reserve the drippings. Remove the bacon from the pot. Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned. Add oil if you don t have enough drippings. Remove the beef. Add the onions and garlic to the pan and cook until soft. Pour in the beef broth and stir to get the browned bits from the bottom of the pot. Add the beef and bacon back in. Pour the wine over the top, just until it covers the beef. Add the seasonings. Bring to a boil and then reduce the heat and simmer for an hour. Add the carrots and simmer 30-45 minutes more. Simple Wedge Salad Iceberg Lettuce, 1 head Diced Tomatoes 1/4 lb Bacon, crumbled Ranch Dressing Cut the head of lettuce into 6-8 pieces, place one piece on a salad plate. Top with diced tomatoes and bacon pieces. Lightly drizzle with dressing. Serving Suggestion: Simple Wedge Salad, Hearty Bread
New England Blueberry Coffee Cake Yield: 8 Servings Time: 15 Minutes Hands On, 35-40 Minutes Bake Time 1½ cups all-purpose flour ½ cup sugar 1 tablespoon baking powder 1 teaspoon cinnamon ½ teaspoon salt 1½ cups fresh blueberries 1 egg ½ cup milk ¼ cup butter or margarine, melted For the topping ¼ cup butter or margarine, melted ¾ cup packed brown sugar 1 tablespoon all-purpose flour ½ cup chopped walnuts Stir the dry ingredients together in a large bowl. Stir in the blueberries. Mix the egg, milk and butter together with a fork in a smaller bowl. Add wet ingredients to the dry ingredients. Gently stir until well combined. Pour into 8" greased pan. Combine topping ingredients and put on top of cake batter. Bake 425 degrees for 30-40 minutes or until a toothpick comes out clean.