1. Pasta Puttenesca, Side Salad 2. 50 s Prime Time Meatloaf, Garlic Mashed Potatoes, Green Beans 3. Ham Caribbean with Baked Sweet Potatoes, Favorite Green Vegetable 4. Chicken Fiesta Skillet, Chips and Guacamole 5. Grilled Fish Sandwich, Cole Slaw, Carrot Sticks 6. Slow Cooker Chicken Parmesan Soup, Side Salad, Crusty Artisan Bread 7. Strawberry Shortcake PRODUCE Red Onion, ½ cup Garlic Cloves, 2-3{+5-7}, +1{+2}, +4 Grape or Cherry Tomatoes, 2 cups Basil, Handful {Side Salad}{+1} Onion, ½ cup, +1 Red Pepper, ¼ cup Green Pepper, ¼ cup, +1 {Green Beans} {New Potatoes, 3 lbs.} {Favorite Green Vegetable} {Sweet Potatoes, ½ -1/person} {Avocados, 2} {Lemon or Lime Juice, to taste} Lemon Juice, 1 ½ tsp. {Slaw Mix, 1 bag} {Carrot Sticks} Strawberries MEAT Ground Beef, 2 lbs. Ground Pork, 1 lb. Ham Slices, fully cooked, 1 ½ lbs. Cooked Chicken, 2-3 cups White Fish Filets, 6-8 large Chicken Tenders, 1 ½ -2 lbs. CANNED/DRY Angel Hair Pasta, 1 lb. Anchovies, 6 Kalamata Olives, 10 oz. Chicken Broth, 1 cup, +32 oz. Seasoned Bread Crumbs, 1 cup Worcestershire Sauce, 2 Tbs. Ketchup, 1 cup Brown Sugar, 1 Tbs. + ¼ cup, + ¼ cup Dijon Mustard, 1 tsp., + ¼ tsp. Pineapple Tidbits, 8 oz. Cornstarch, 1 Tbs. Vegetable Oil, 2 Tbs. Diced Tomatoes, 1 can Corn, 1 can Black or Kidney Beans, 1 can {Tortilla Chips} Cajun or Creole Seasoning, to taste Sweet Pickle Relish, 1-2 Tbs. White Wine Vinegar, 1 tsp. Canola Oil, ¾ cup {Mayonnaise (or use homemade), ½ cup} +1/3 cup {Sugar, ¼ cup}, +2 Tbs. {Red Wine Vinegar, 1 Tbs.} Tomato Juice, 46 oz. Small Shaped Pasta, 6-8 oz. White Whole Wheat or Pastry Flour, 2 cups Baking Powder, 1 Tbs. Powdered Sugar, 2 Tbs. Vanilla Extract, 1-2 tsp. DAIRY Parmesan, 1 cup, grated Eggs, 4, +1, +1 {Plain Greek Yogurt, 5.3 oz.} Parmesan Cheese, 1 cup shredded Butter, ½ cup Milk, 2/3 cup Heavy Whipping Cream, 1 cup FROZEN/REFRIGERATED Orange Juice, 1/3 cup BREAD Whole Wheat Sandwich Buns, 6-8 Crusty Artisan Bread ITEMS TO HAVE IN PANTRY/FRIDGE Olive Oil Salt Pepper Nutmeg Cloves Cumin Chili Powder Basil Oregano
Pasta Puttenesca Total Time Needed: 20 Minutes 1 lb. angel hair pasta 2 Tbs. olive oil ½ cup chopped red onion 2-3 cloves garlic, crushed 6 anchovies 10 oz jar Kalamata olives, chopped 2 cups cherry or grape tomatoes, halved 1 cup chicken broth Salt and pepper to taste 1 cup grated Parmesan Handful of fresh basil, chopped Cook the pasta according to the package directions. Meanwhile, heat olive oil in large skillet over medium heat. Add onion, garlic and anchovies. Cook until onion is soft and anchovies have melted into the oil, about 5 minutes. Add olives, tomatoes and chicken broth to the skillet, cook 2-3 more minutes. Season with salt and pepper. Drain pasta and put it back in the empty cooking pot. Pour contents of the skillet over the pasta and toss. Add Parmesan and basil, lightly toss to combine. Serving Suggestion: Side Salad
50 s Prime Time Meatloaf Hands on Time: 15-20 Minutes Bake Time: 2 Hours 2 lbs. ground beef (I used about 2.25 lbs) 1 lb. ground pork 4 eggs 1 cup seasoned bread crumbs (Or toss in salt, pepper, garlic powder, oregano and basil into plain bread crumbs) ½ cup diced onions ¼ cup diced red pepper ¼ cup diced green pepper 2 Tbs. worcestershire sauce freshly ground pepper and kosher salt, to taste ½ cup ketchup 1 Tbs. brown sugar 1 tsp. dijon mustard For the glaze ½ cup ketchup ¼ cup brown sugar ⅛ tsp. nutmeg Mix all the ingredients together. Form into 1 or 2 loaves. I formed this into 2 loaves. One I put in a 9 13 foil lined pan, covered it with foil and baked it about 2 hours at 350 degrees. The other meatloaf I wrapped in heavy-duty foil and popped in the freezer. When the meatloaf is done, remove the top foil and let it brown a minute in the oven. Pull it out again and glaze. Serving Suggestion: Garlic Mashed Potatoes and Green Beans
Garlic Mashed Potatoes 3 lbs. new potatoes, cut in chunks if they are large 5.3 oz. plain greek yogurt (A single serving size container) 5-7 garlic cloves Salt and pepper, to taste Boil the potatoes and garlic in salted water till very tender, about 30 minutes. Drain. Smash potatoes and garlic with spoon, potato masher or pastry blender. Stir in desired amount of greek yogurt and salt and pepper.
Ham Caribbean Hands on Time: 15 Minutes Bake Time: 30-45 Minutes 1 1/2 lbs. fully cooked ham slices 8 oz pineapple chunks or tidbits 1/4 cup brown sugar 1 Tbs. cornstarch 1/8 tsp. cloves or nutmeg 1/3 cup orange juice Put the ham steaks in a casserole dish. Drain the pineapple, reserving the juice. Add enough water to make 1/3 cup. In a saucepan, combine the brown sugar, cornstarch and cloves. Stir in the pineapple juice and orange juice. Cook and stir until thickened and bubbly. Stir in the pineapple. Pour over the ham. Seal tightly with foil. Bake at 350 degrees for 30-45 minutes or until hot. Serving Suggestion: Baked Sweet Potatoes, Favorite Green Vegetable Baked Sweet Potatoes Sweet Potatoes, ½ -1/person Put a small sheet of foil on the rack below the rack the sweet potatoes are on. This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes. Don't preheat the oven. Prick your sweet potatoes each 2-3 times with a fork, then place them directly on the oven rack in the middle of the oven, above the foil. Turn the oven on to 425. Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes. After the time has elapsed, don't open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.
Chicken Fiesta Skillet Total Time Needed: 15 Minutes 2 Tbs. vegetable oil 1 onion, chopped 1 green pepper, chopped 1 clove garlic, crushed 2-3 cups cooked chicken, chopped 1 can diced tomatoes, with juice 1 can corn, drained 1 can black beans or kidney beans, drained and rinsed 1 Tbs. cumin 1 tsp. chili powder salt to taste Heat oil in large skillet over medium heat. Add onion, green pepper and garlic to skillet and cook until onion is soft. Add chicken, tomatoes, corn, beans and spices. Heat over medium heat until it's all hot through. Serve in tortillas, over cornbread or with tortilla chips. Serving Suggestion: Chips and Guacamole Guacamole 2 ripe avocados 2 cloves garlic, pressed or minced lemon or lime juice to taste 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.
Grilled Fish Sandwich Hands on Time: 15 Minutes Grill Time: 5-6 Minutes 6-8 large white fish filets Cajun or Creole seasoning, to taste ⅓ cup mayonnaise 1-2 Tbs. sweet pickle relish, depending on how pickley you like it 6-8 whole wheat sandwich buns Sprinkle seasoning on one or both sides of the fish. Go as heavy or light as you like. Grill fish on a George Foreman or other indoor grill for about 5-6 minutes. Stir relish and mayo together to make tartar sauce. Serve fish on buns with tartar sauce. Add lettuce, tomato and red onion if desired. *Homemade Mayonnaise 1 large egg yolk* 1 1/2 teaspoons fresh lemon juice 1 teaspoon white wine vinegar 1/4 teaspoon Dijon mustard 1/2 teaspoon salt plus more to taste 3/4 cup canola oil, divided Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled. * Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead. Serving Suggestion: Cole Slaw, Carrot Sticks Cole Slaw 1 bag of slaw mix ½ cup mayonnaise ¼ cup sugar 1 Tbs. red wine vinegar salt & pepper Put the slaw mix in a big bowl. Mix the other ingredients together and pour over the slaw, tossing to mix.
Slow Cooker Chicken Parmesan Soup Hands on Time: 15 Minutes Slow Cooker Time: 5-8 Hours Instant Pot Time: 35 Minutes 1½ - 2 lbs. frozen chicken tenders 46 oz tomato juice 32 oz chicken broth 4 garlic cloves, crushed 1 cup shredded Parmesan cheese 1 tsp. basil 1 tsp. oregano salt and pepper to taste 6-8 oz small shaped pasta Place all ingredients, except pasta in the slow cooker. Cook on high for 5-6 hours or low 7-8 hours. Remove the chicken and shred. Return chicken to the slow cooker. Add pasta and cook 30 minute longer. Instant Pot Instructions: Add all ingredients, except pasta, to the pressure cooker pot. Set for 20 minutes cook time. Do a quick pressure release.remove chicken and shred. Return chicken to pot along with pasta. Cook on saute setting for 15 minutes or until pasta is tender. Serving Suggestion: Side Salad, Crusty Artisan Bread
Strawberry Shortcake Hands on Time: 15 Minutes Bake Time: 15-18 Minutes 2 cups white whole wheat or pastry flour 2 Tbs. sugar 1 Tbs. baking powder 1/2 tsp. salt 1/2 cup butter 1 egg, beaten 2/3 cup milk Strawberries Whipped Cream Cut all the dry ingredients with butter. Stir in the eggs and milk. The batter will be thick. Put it into a square 8x8 or 9x9 pan that you ve greased. Bake at 450 for 15-18 minutes. Serve with strawberries sweetened with sugar and top with whipped cream. Homemade Whipped Cream 1 cup heavy whipping cream 2 Tbs. powdered sugar 1-2 tsp. vanilla extract Place the sugar into the mixing bowl of an electric mixer (or use hand mixer) and add the whipping cream. Mix with electric mixer just until the cream reaches stiff peaks. Add in vanilla, and gently mix in.