Tangy Sweet Pork Chops with Wedge Salad and Baked Sweet Potatoes Slow Cooker or Pressure Cooker Wimpys aka Sloppy Joes, Roasted Green Beans, Fresh Fruit Pressure Cooker Honey Lemon Pepper Salmon, Balsamic Strawberries with Steamed Broccoli 15 Minute Meal Tomato Pesto Chicken Quesadillas with Alfredo Dipping Sauce, Caesar Salad Teriyaki BBQ Chicken Legs, Roasted Brussels Sprouts, Roasted Potatoes Slow Cooker or Pressure Cooker Pasta Primavera, Garlic Bread, Salad Frozen Mocha Marble Loaf PRODUCE {Iceberg lettuce 1 small head} {Tomatoes 1-2} {Baked Sweet Potatoes 3-4} Onion ½ Garlic cloves 1 +1 Red pepper ½ Celery ½ stalk {Green Beans 1 lb.} {Fresh fruit small bowl} {Sliced strawberries 1 ½ - 2 cups} {Caesar Salad Kit} {Brussels sprouts 1 small bag} {Potatoes 2-3} Choice of veggie combo (broccoli, asparagus, zucchini, green onions, grape tomatoes, etc) - 1 cup total Basil {Garden salad kit} CANNED/DRY Jellied cranberry sauce ½ 14 oz. can Chili sauce ½ 12 oz. can +½ 12 oz. can {Bacon Bits} {Ranch Dressing} Tomato sauce 8 oz. Sugar 1/8 cup Diced tomatoes ½ can Pesto sauce 1 ½ - 2 Tbsp. Teriyaki sauce ½ cup Barbecue sauce ½ cup Linguini ½ lb. Oreo cookies ½ pack Sweetened condensed milk 1 can Coffee 2-3 Tbsp. Chocolate syrup ½ cup DAIRY Butter 1 ½ Tbsp. +1 Tbsp. +1/8cup +3 Tbsp. Milk ½ cup Shredded parmesan cheese ½ cup +¾ cup Shredded mozzarella ½ - 1 cup Half and half ¾ cup Cream cheese 8 oz. Whipping cream 2 cups MEAT Pork chops 1 1 ½ lbs. bone in or boneless Ground Beef 1 lb. Salmon fillets 3-4 Chicken 1 1 ½ cups, chopped Chicken legs 1 ½ lbs. BREAD Buns 3-4 Flour tortillas 4 ITEMS TO HAVE IN PANTRY/FRIDGE Red wine vinegar ½ Tbsp. Worcestershire sauce ½ Tbsp. Brown sugar 1 Tbsp. Honey 1 Tbsp. Lemon pepper seasoning ½ tsp. Balsamic vinegar ¾ Tbsp. Flour ½ Tbsp. Cooking spray Vanilla 1 tsp. Olive Oil Salt Pepper FROZEN {Broccoli 1 small bag} {Garlic Bread 1 package}
Tangy Sweet Pork Chops with Wedge Salad and Baked Sweet Potatoes Time: 5 Minutes Hands On, 5-8 Hours Cook Time 1 ½ lbs. pork chops (with or without bones) ½ 14 oz can jellied cranberry sauce ½ 12 oz chili sauce Place pork chops in slow cooker. Empty cranberry sauce into a bowl. Microwave 20 seconds at a time to melt it enough to combine with chili sauce. Stir the cranberry sauce and chili sauce together. Pour over chops. Cook on high 5-6 hours or low 7-8 hours. Tangy Sweet Pork Chops Pressure Cooker Place pork in the pressure cooker pot. Empty cranberry sauce into a bowl. Microwave 20 seconds at a time to melt it enough to combine with chili sauce. Stir the cranberry sauce and chili sauce together. Pour over the pork. Set cook time for 15 minutes. Do a quick pressure release. Wedge Salad Iceberg Lettuce 1-2 Tomatoes Bacon bits Ranch dressing Rinse lettuce and peel off outer wilted layers. Chopped remaining lettuce into desired size wedges. Add chopped tomatoes, bacon bits, and a drizzle of ranch dressing. Serving Suggestion: Wedge Salad and Baked Sweet Potatoes Note: Remaining chili sauce can be used in Wimpys
Wimpys aka Sloppy Joes, Roasted Green Beans, Fresh Fruit Total Time Needed: 25 Minutes 1 lb. ground beef ½ onion, diced 1 clove garlic, crushed ½ stalk celery, diced ½ red pepper, diced 8 oz tomato sauce ½ 12 oz chili sauce (use leftovers from previous recipe) ½ Tbs. red wine vinegar ½ Tbs. worcestershire sauce 1 Tbs. brown sugar salt and pepper to taste buns Brown ground beef, onion and garlic together in a large pan. Add celery and red pepper when the beef is about half way cooked. Continue cooking till beef is done. Drain and rinse beef in colander under hot water to remove grease. Return to pan. Add remaining ingredients (except buns). Heat over medium heat till hot through. Serve meat on buns. Wimpys aka Sloppy Joes Pressure Cooker Hit the sauté button. Add ground beef, onion and garlic and brown, breaking up the meat. Add celery and red pepper when the beef is about half way cooked. Continue cooking till beef is done. Add remaining ingredients (except buns). Set cook time for 8 minutes. Do a quick pressure release. Serving Suggestion: Roasted Green Beans and Fresh Fruit
Honey Lemon Pepper Salmon, Balsamic Strawberries with Steamed Broccoli Total Time Needed: 15 Minutes 3-4 salmon fillets 1 ½ Tbs. butter, melted 1 Tbs. honey ½ tsp. lemon pepper Place salmon on greased or buttered baking sheet. Drizzle butter and honey over the top. Sprinkle with lemon pepper. Bake at 375 degrees for about 15 minutes. Balsamic Strawberries 1 ½ - 2 cups sliced strawberries 1/8 cup sugar ¾ Tbs. balsamic vinegar Stir it all together and be amazed at how this weird sounding combo is one of the most delicious things you ve ever eaten! Serving Suggestion: Balsamic Strawberries and Steamed Broccoli
Tomato Pesto Chicken Quesadillas with Alfredo Dipping Sauce, Caesar Salad Time: 10 Minutes Hands On, 10 Minutes Cook Time For the Alfredo Dipping Sauce 1 Tbs. butter ½ Tbs. flour ½ cup milk ½ cup shredded Parmesan cheese salt and pepper to taste For the Quesadillas 1 1 ½ cups cooked, chopped chicken ½ can diced tomatoes, drained 1 ½ - 2 Tbs. pesto sauce ½ - 1 cup shredded mozzarella cheese 4 flour tortillas cooking spray or oil For the Alfredo Dipping Sauce Melt butter in skillet over medium heat. Whisk in flour and cook 1 minute. Whisk in milk till smooth. Stir in Parmesan and melt over medium heat, stirring often. Be careful not to let sauce boil. Season with salt and pepper. For Quesadillas In a large bowl, combine chicken, tomatoes, pesto and mozzarella. Spread chicken mixture on half of tortilla and place in a skillet or griddle that has been oiled or sprayed with cooking spray. Fold tortilla over the filling. Cook over medium heat till brown. Flip tortilla to brown the other side. Remove from skillet and cut in wedges. Serve with Alfredo sauce. Serving Suggestion: Caesar Salad Note: Remaining diced tomatoes can be refrigerated for later use
Teriyaki BBQ Chicken Legs, Roasted Brussels Sprouts, Roasted Potatoes Time: 5 Minutes Hands On, 5-8 Hours Cook Time 1 ½ lbs. chicken legs ½ cup Teriyaki sauce ½ cup BBQ sauce Put chicken legs in slow cooker. Stir sauces together and pour over chicken. Cook on high 5-6 hours or low 7-8 hours. Teriyaki BBQ Chicken Legs Pressure Cooker Place chicken legs in the pressure cooker pot. Pour sauce over. Set cook time for 20 minutes. Do a quick pressure release. Roasted Brussels Sprouts 1 small 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. Roasted Potatoes 2-3 potatoes Olive Oil Salt Pepper Clean and chop the potatoes. Toss with olive oil, kosher salt and fresh ground pepper. Bake them at 400 degrees for about 45 minutes or so, depending on how big you cut the potatoes. Serving Suggestion: Roasted Brussels Sprouts and Roasted Potatoes
Pasta Primavera, Garlic Bread, Salad Yield: 3 Servings Total Time Needed: 20 Minutes Your choice of veggies, cut up into bite size pieces. (i.e broccoli, asparagus, zucchini, green onions, grape tomatoes, snow pea pods, mushrooms) 1 cup total 1/8 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: Garden Salad and Garlic Bread
Frozen Mocha Marble Loaf Yield: 12-15 Servings Time: 25 Minutes Hands On, Minimum 6 Hours in the Freezer about 2 cups crumbled Oreos (about 1/2 pack) 3 Tbs. butter, melted 8 oz cream cheese, softened 1 can sweetened condensed milk 1 tsp. vanilla 2 cups whipping cream, whipped 2-3 Tbs. very strong coffee (or 2 Tbs. instant coffee dissolved in 1 Tbs. hot water) 1/2 cup chocolate syrup Make the crust: Combine the cookie crumbs and butter. Press into the bottom of a foil lined loaf pan. Make the filling: Beat the cream cheese with a mixer until smooth. Add the sweetened condensed milk and vanilla. Fold in the whipped cream. Divide the cream filling in half. To one half gently stir in coffee and chocolate syrup. Spread half this mocha filling over the crust. Top with vanilla filling. Repeat the layers. Wrap with foil and freeze for at least 6 hours. The dessert is soft enough to slice straight out of the freezer.