Beef and Bean Topped Potatoes, Steamed Broccoli Slow Cooker Southwest Beef Rolls, Roasted Brussels Sprouts, Corn on the Cob Grilled Chicken, Quinoa, Green Bean and Tomato Salad Pepperoni Pizza Pasta, Garlic Cheese Toast 15 Minute Meal Chicken Cordon Bleu Sandwiches, Sweet Potato Fries Slow Cooker Italian Herb Salted Pork Roast and Potatoes with Roasted Carrots Slow Cooker Key Lime Mousse PRODUCE Onion ½ cup Garlic cloves 1 +2 +6-8 Russet potatoes 6-8 {Broccoli 1 bunch} {Brussels sprouts -1 bag} {Corn on the cob 6-8} {Green beans 2 cups} {Cherry or grape tomatoes 2 cups} Green pepper - 1 Red pepper - 1 Red onion - 1 {Sweet potatoes 3 large} New potatoes 3-4 cups {Baby carrots 1 bag} Lime - 1 CANNED/DRY Kidney Beans 15 oz can Chili ready diced tomatoes 15 oz can Cornbread stuffing mix 1 cup Stewed tomatoes 15 oz can Diced green chiles 4 oz. can Soy sauce ½ cup Italian dressing ½ cup Sugar ½ cup +¾ cup {Quinoa 1 box} Penne pasta 1 lb Crushed tomatoes 28 oz can Honey mustard dressing 1 ½ cups White wine ½ - 1 cup Key lime juice ½ cup +2 Tbsp Unflavored gelatin 1 envelope Sweetened condensed milk 14 oz can DAIRY Shredded cheddar cheese 6-8 oz. Shredded Italian five cheese 1 cup Swiss cheese 8 oz MEAT Ground Beef 1 lb Bacon 6-8 strips Cube steaks, thin cut 6 Boneless chicken breasts 6-8 +2 lbs Pepperoni 6 oz Deli ham ½ lb Pork Roast 2-3 lbs ITEMS TO HAVE IN PANTRY/FRIDGE Chili powder 1 Tbsp. {Red wine vinegar - splash} Basil 1 tsp. +1 Tbsp Oregano 1 tsp. +1 Tbsp Herbs de Provence 2 tsp. Thyme 1 Tbsp. Crushed red pepper flakes 1 tsp. Olive oil Salt Pepper FROZEN {Garlic cheese toast} Whipped cream 2 ½ cups
Beef and Bean Topped Potatoes, Steamed Broccoli Time: 15 Minutes Hands On, 15 Minutes Cook Time 1 lb. ground beef, cooked ½ cup onion, cooked 6-8 strips bacon, cooked 1 garlic clove, pressed or minced 1 can kidney beans, rinsed and drained 1 can chili ready diced tomatoes 6-8 baking potatoes 6-8 oz. shredded cheddar cheese Place all the ingredients, except the potatoes and cheese in the slow cooker or heat them together on the stove. Top baked potatoes and sprinkle with shredded cheese, if desired. Note: You can substitute ingredients for what you have. Try regular diced tomatoes with a can of green chiles. Use any kind of canned beans. Skip the bacon. Cook the onion with the ground beef. Add chili powder or taco seasoning or salsa. Serving Suggestion: Steamed Broccoli
Southwest Beef Rolls, Roasted Brussels Sprouts, Corn on the Cob Time: 15 Minutes Hands on, 20-30 Minutes Cook Time 6 thin cube steaks 1 cup cornbread stuffing mix 1 can stewed tomatoes 1 can diced green chiles 1 Tbs. chili powder Moisten the stuffing mix with 3-4 Tbs. hot tap water Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick. Brown the beef rolls in a large skillet in a bit of oil over medium-high heat. Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender. Roasted Brussels Sprouts 1 bag Brussel sprouts Olive oil Salt Pepper Rinse the Brussel sprouts under cool water. Trim the stem end off. I like to cut the sprouts in half too, especially if they are on the larger size. Toss in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Pour out onto a baking sheet. Roast in 400 degree oven for 20-25 minutes, until tender. Serving Suggestion: Roasted Brussels Sprouts and Corn on the Cob
Grilled Chicken, Quinoa, Green Bean and Tomato Salad Time: 5 Minutes Hands On, at least 30 Minutes to marinate, 15 Minutes Cook Time 6-8 boneless chicken breasts ½ cup soy sauce ½ cup sugar ½ cup Italian dressing Mix up the marinade ingredients and pour it over boneless chicken breasts. I put the chicken in a Ziploc bag. You could marinate the chicken the night before you plan to cook them, the morning before your dinner or about 30 minutes before they hit the grill. Just be sure to put them in the fridge while they re waiting for grill time. Note: This can also be cooked in the oven at 350 for 45 minutes to 1 hour or until the chicken is cooked through. Green Bean and Tomato Salad 2 cups fresh green beans, cut in bite size pieces 2 cups cherry or grape tomatoes, cut in half Kosher salt black pepper splash of red wine vinegar Blanch the green beans by adding them to a pot of already boiling water. Let them cook in the boiling water 2-3 minutes. Meanwhile, fill a large bowl with ice water. Drain the green beans and pour them into the ice water to stop the cooking process. Drain again and add to the salad bowl. Stir in the tomatoes. Sprinkle with kosher salt, pepper and add a splash of red wine vinegar. Adjust seasonings and serve. This recipe holds well in the refrigerator for a couple of days. Serving Suggestion: Quinoa
Pepperoni Pizza Pasta, Garlic Cheese Toast Time: 15 Minutes 1 lb. penne pasta 2 Tbs. oil 1 green pepper, chopped 1 red (or yellow or orange), chopped 2 cloves garlic ½ red onion, chopped 28 oz crushed tomatoes 1 tsp. basil 1 tsp. oregano 6 oz pepperoni, cut in halves salt and pepper, to taste 1 cup Italian five cheese, shredded Cook the pasta according to package directions. While it cooks, saute the peppers, onions and garlic in oil in a large skillet. When the veggies are tender-crisp, add crushed tomatoes, basil, oregano and pepperoni. Cook over medium heat till pasta is done. Season with salt and pepper. Drain pasta and put back in cooking pan. Pour sauce over pasta and stir to combine. Serve with shredded cheese. Serving Suggestion: Garlic Cheese Toast
Chicken Cordon Bleu Sandwiches, Sweet Potato Fries Time: 5 Minutes Hands On, 4-7 Hours Cook Time 2 lbs. boneless, skinless chicken breasts ½ lb. deli ham, diced 2 tsp. Herbes de Provence (or a mixture of rosemary, thyme and oregano) 1 ½ cups honey mustard dressing, divided 8 oz. Swiss cheese, shredded Place the chicken on the bottom of the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on low for 6-7 hours or on high for 4-5. Remove chicken, shred and return to the slow cooker. Stir in shredded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls. Sweet Potato Fries 3 large sweet potatoes olive oil Kosher salt black pepper Wash the sweet potatoes and cut them into sticks. Put them in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place them on a greased baking sheet and bake at 400 degrees for about 30 minutes, or until the potatoes are tender. Serving Suggestion: Sweet Potato Fries
Italian Herb Salted Pork Roast and Potatoes with Roasted Carrots Yield: 8-10 Servings Time: 10 Minutes Hands On, 5-8 Hours Cook Time 2-3 lb. pork roast 6-8 garlic cloves, whole 2-3 Tbs. olive oil 2 tsp. kosher salt 1 Tbs. basil 1 Tbs. oregano 1 Tbs. thyme 1 tsp. crushed red pepper flakes generous grind of black pepper ½ - 1 cup white wine 3-4 cups new potatoes Rinse the pork roast and place it in the crock. Cut 1 clove garlic in half and rub pork roast with it. Drop in bottom of crock. Rub pork with 1 Tbs. olive oil. Mix salt, basil, oregano, thyme, red pepper and black pepper together. Sprinkle roast with part of this seasoning, reserving some for the potatoes. In a large bowl, combine potatoes, remaining oil, garlic cloves and seasoning. Stir to coat potatoes. Pour wine over roast then add potatoes. Cover and cook 5-6 hours on high or 7-8 hours on low. Roasted Carrots 1 bag baby carrots Olive oil Salt Pepper Toss carrots in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Pour out onto a baking sheet. Roast in 400 degree oven for 20-25 minutes, until tender. Serving Suggestion: Roasted Carrots
Key Lime Mousse Time: 15 Minutes Hands On, 8 Hours in Refrigerator to chill before serving ¾ cup sugar ½ cup key lime juice 1 envelope unflavored gelatin 2 tablespoons key lime juice 1 14 oz can sweetened condensed milk 1 teaspoon grated lime rind 2½ cups whipped cream Add ¾ cup sugar and ½ cup key lime juice to small saucepan. Turn to low heat and stir constantly until sugar is dissolved. Remove from heat and set aside. In a medium bowl, sprinkle gelatin packet over 2 tablespoons key lime juice. Stir, then allow to stand 5 minutes. Add hot mixture to gelatin mixture. Stir until gelatin dissolves. Whisk in sweetened condensed milk and lime rind. Place bowl in a larger bowl filled with ice. Whisk until mixture is partially set. Fold whipped cream into lime mixture. Pour into serving dishes and chill for 8 hours before serving