Cobb Salad with Chicken, Bacon, Egg & Avocado Taco Stuffed Peppers, Microwave Corn on the Cob Skillet Chicken Jambalaya, Peas Brie, Bacon and Chicken over Baked Potatoes, Broccoli Slow Cooker Split Pea Soup with Ham Salad of the Week: Winter Fruit Salad PRODUCE Spring mix lettuce, 12-16 cups Tomatoes, 2 Red bell pepper, 2 Cucumber, 1 Avocados, 2 Onion, ½ +1 +2 +1 Garlic, 2 cloves +2 Bell peppers, large, 3 Green pepper, 1 Potatoes, 6-8 Carrots, 2-3 Celery, 2 stalks {Salad} Romaine lettuce, 2 heads Apples, 2 Pears, 2 CANNED/DRY White wine vinegar, 4 tsp. Dried chives, ¼ cup Diced tomatoes, 1 14 oz. can +1 14 oz. can Salsa, 1 ½ cups Jasmine rice, 2 cups Chicken broth, 3 cups +1 cup +32 oz. Olive oil, 1 Tbsp. +1-2 Tbsp. Split peas, 1 lb. Apple cider vinegar, ¼ cup Vegetable oil, ¾ cup Dijon mustard, 2 tsp. Honey, 1 Tbsp. Poppy seeds, 2 tsp. Cashews, 2 cups Dried cranberries, 1 cup DAIRY Hard boiled eggs, 3-4 Buttermilk, 1 cup Mayonnaise, ½ cup Shredded cheddar cheese, 1 cup {Butter, 1 Tbsp. per person} Brie, 6-8 oz. Milk, 2 ½ cups Half & Half, 1 cup Shredded Swiss cheese, 8 oz. MEAT Bacon, 6-8 slices +6-8 slices Grilled chicken breast, ¾ lb. +2-3 cups +2-3 cups Ground beef, 1 lb. Ham steak, 1 ½ lbs. Deli sliced ham, 1 lb. ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Garlic powder Chili powder Cumin Oregano Onion powder Cajun seasoning Herbs de Provence Marjoram Minced onion FROZEN {Corn on the cob, 1 ear per person} {Peas} {Broccoli}
Cobb Salad with Chicken, Bacon, Egg & Avocado 12-16 cups spring mix lettuce 2 large tomatoes, diced 2 red bell peppers, diced 1 cucumber, diced 6-8 slices bacon, cooked and crumbled ¾ lb. grilled chicken breast, diced 3-4 hard-boiled eggs, sliced 2 avocados, sliced 1 cup buttermilk ½ cup mayonnaise Kosher salt and freshly ground pepper, to taste 4 tsp. white wine vinegar 2 tsp. garlic powder ¼ cup dried chives Whisk together the buttermilk, mayonnaise, salt, pepper, vinegar, garlic powder, and chives. Refrigerate until ready to serve. In a large bowl, toss together the lettuce, tomatoes, red bell pepper, cucumber, bacon and chicken. Top with slices of egg and avocado. Add dressing to taste and serve.
Taco Stuffed Shells Yield: 6 Servings, 30 minutes cook time 1 lb. ground beef ½ onion 2 cloves garlic, crushed 2 tsp. chili powder ½ tsp. cumin ¼ tsp. oregano ¼ tsp. garlic powder ¼ tsp. onion powder 1 14 oz. can diced tomatoes, drained 3 large bell peppers, cut in half lengthwise, seeded and cored 1 ½ cups salsa 1 cup shredded cheddar cheese Salt and pepper to taste In a large skillet, brown the ground beef, onion and garlic together. Drain the grease. Add the chili powder, cumin, oregano, garlic powder, onion powder, and diced tomatoes. Add salt and pepper to taste. Stir to combine. Place the peppers, cut side up, in a greased casserole dish. Fill each pepper with the ground beef mixture. Pour the salsa evenly over the peppers. Top with cheese. Cover and bake at 350 degrees for 30 minutes. Serving Suggestion: Microwave Corn on the Cob Notes: Remaining onion can be used as a salad topper or added to Brie, Bacon and Chicken over Baked Potatoes. Microwave Corn on the Cob Yield: 1 Serving Time: 5 minutes hands on, 10 minutes cook time 1 Tbsp. butter, per person 1 ear of corn, per person Salt, to taste Put corn in a microwavable dish. Top with butter and sprinkle with salt. Microwave for about 10 minutes.
Skillet Chicken Jambalaya 2 cups uncooked jasmine rice 3 cups chicken broth 1 Tbsp. olive oil 1 onion, diced 2 garlic cloves, crushed 1 green pepper, diced 2-3 cups chopped cooked chicken 1 Tbsp. Cajun seasoning 1 14 oz. can diced tomatoes with juice Bring broth to a boil in a 3-quart saucepan. Add rice, cover loosely and turn heat to low. Cook over low heat for 15 minutes. In a large skillet over medium heat, heat the olive oil. Add onion and garlic. Cook for 2-3 minutes. Add green pepper to the skillet and cook for another few minutes. Add chicken, Cajun seasoning, and tomatoes to skillet. Cover and cook on low until the rice is finished. Stir finished rice into the skillet and serve. Serving Suggestion: Peas
Brie, Bacon and Chicken over Baked Potatoes 2 onions, sliced 1-2 Tbsp. olive oil 2-3 cups cooked chicken 2 tsp. herbs de Provence Salt and pepper, to taste 1 cup chicken broth 6-8 potatoes, baked 6-8 oz. brie, sliced 6-8 slices cooked bacon, crumbled Cook the onions in oil in a large skillet until the onions are soft. Add the chicken, herbs, salt, pepper, and chicken broth. Cook until everything is hot and the broth has reduced a bit, about 5 minutes. To serve, split the potatoes, tuck sliced Brie into the potatoes, spoon on chicken and onions, and top with crumbled bacon. Serving Suggestion: Broccoli Notes: Baked potatoes can be cooked in a slow cooker overnight and reheated in the microwave.
Slow Cooker Split Pea Soup with Ham Yield: 8-10 Servings Time: 10 minutes hands on, 5 hour 15 minutes 8 hour 20 minutes cook time 1 lb. split peas, rinsed 2-3 carrots, diced 2 celery stalks, diced 1 onion, diced 1½ lbs. ham steak, with bone ¼ tsp. marjoram ⅛ tsp. pepper 32 oz. chicken broth 2 cups water 2½ cups milk 1 cup half & half Salt, to taste Place diced vegetables in slow cooker. Dice ham, reserving bone. Place diced ham and the ham bone in the crock on top of vegetables. Sprinkle marjoram and pepper over ham and vegetables. Pour broth and water into crock. Cook on high 5-6 hours or low 7-8 hours. Remove ham bone from crock. Add milk and half & half. Return lid to crockpot and cook 15-20 minutes more, until hot through. Pressure Cooker Version Dice ham, reserving bone. Add all ingredients, including ham bone, except milk and half & half to the pressure cooker pot. Set cook time for 20 minutes. Do a quick pressure release. Remove ham bone and add milk and half and half. Set to simmer and cook until warmed through. Serving Suggestion: Salad
Salad of the Week: Winter Fruit Salad ¼ cup apple cider vinegar ¾ cup vegetable oil 2 tsp. Dijon mustard 1 Tbsp. honey Salt and pepper, to taste 2 tsp. minced onion 2 tsp. poppy seeds 2 heads Romaine lettuce, torn into bite sized pieces 8 oz. shredded Swiss cheese 2 cups cashews 1 cup dried cranberries 1 lb. sliced ham 2 apples, chopped 2 pears, chopped Whisk together the first 7 ingredients to make the dressing. Toss remaining ingredients together in a large bowl. Top with dressing, to taste Note: This dressing does contain a small amount of sweetener. When spread over several servings, the amount is very small, however feel free to omit or adjust as you like.