Quick Ham and Pineapple over Couscous, Steamed Broccoli 15 Minute Meal Pork Chops and Baked Beans, Corn on the Cob, Sliced Tomatoes Slow Cooker or Pressure Cooker BBQ Pepper Jack Chicken, Roasted Okra, Orzo Pasta Oven Baked Chicken Tacos, Mexican Rice, Tossed Salad Skillet Chicken, Peppers and Tomatoes with Quinoa Tamale Sandwiches, Avocado Slices Slow Cooker Peaches and Cream Dessert PRODUCE Garlic cloves 1 +1 Red onion 1/8 large Red bell pepper ½ + ½ +½ Jalapeno ½ Onion ¼ small +¼ +½ +½ {Tomatoes 1 large} {Okra ½ lb.} Green pepper ¼ {Tossed Salad Kit} Orange pepper ½ {Avocados 1-2 large} CANNED/DRY Pineapple tidbits 8 oz. can Couscous 1 box Chicken broth, to cook cous cous in Pork and beans 15 oz. can Ketchup ½ cup Molasses 1 Tbsp. Sweet barbecue sauce ½ cup {Orzo pasta 1 box} Black beans ½ 15 oz. can Crunchy taco shells 9 {Mexican rice 1 box} Soy sauce enough for marinade Italian dressing enough for marinade Stewed tomatoes ½ 15 oz. can {Quinoa 1 box} Crushed tomatoes 28 oz. can Chiles in adobo sauce 1 can {Cornmeal ¾ cup} {Flour 1/3 cup} +1 ½ cups Chopped pecans ¾ cup Powdered sugar 1 ½ cups Peach pie filling 2 cans DAIRY Pepper jack cheese slices 3-4 Shredded cheddar ½ cup {Egg -1} {Milk approximately ½ cup} Butter ¾ cup Cream cheese 8 oz. MEAT Ham cubes ½ lb. Pork chops 3-4 Boneless chicken breasts 3-4 Chicken tenders ½ lb. +¾ lb. Pork shoulder roast or other cut beef/pork roast 1 ½ - 2 lbs. ITEMS TO HAVE IN PANTRY/FRIDGE Vegetable oil Seasoned salt Cumin Chili powder {Baking powder} Salt Pepper Olive Oil FROZEN {Broccoli 1 bag} {Corn on the cob 3-4 ears} Corn 8 oz. Whipped topping 8 oz. container
Quick Ham and Pineapple over Couscous, Steamed Broccoli Yield: 3 Servings Time: 15 Minutes 1 garlic clove, crushed 1/8 of a large red onion, chopped 1-2 Tbs. vegetable oil ½ red bell pepper, chopped ½ jalapeno, seeds removed, diced ½ lb. ham cubes 8 oz can pineapple tidbits, drained and juice reserved salt and pepper to taste couscous cooked in chicken broth Cook garlic and onion in a large skillet in oil. Cook several minutes over medium heat. Add red pepper, jalapeno and ham cubes to the skillet. Cook till onion is done and ham is hot. Add pineapple and several spoonfuls of juice. Season with salt and pepper. Serve over couscous. Serving Suggestion: Couscous and Steamed Broccoli
Pork Chops and Baked Beans, Corn on the Cob, Sliced Tomatoes Time: 10 Minutes Hands On, 5-8 Hours Cook Time, 15 Minutes Pressure Cooker 15 oz. can pork and beans ½ cup ketchup 1 Tbs. molasses ¼ small onion, diced (dice the whole onion and use remaining for another recipe) 3-4 pork chops Spray inside crock or casserole dish with cooking spray. Drain beans if there's a lot of liquid in the cans. Stir together ketchup, molasses and onion. Pour half of ketchup mixture into beans and stir to combine. Place beans in bottom of crock or casserole dish. Place pork chops over beans. Spread remaining ketchup mixture over pork chops. Slow cook on high 5-6 hours or low 7-8 hours, or bake at 350 degrees for one hour. Pork Chops and Baked Beans Pressure Cooker Do not drain beans. Stir together ketchup, molasses and onion. Pour half of ketchup mixture into beans and stir to combine. Place beans in bottom of the pot. Place pork chops over beans. Spread remaining ketchup mixture over pork chops. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Corn on the Cob and Sliced Tomatoes
BBQ Pepper Jack Chicken, Roasted Okra, Orzo Pasta Time: 15 Minutes Hands On, 30 Minutes Cook Time 3-4 boneless chicken breasts Seasoned salt ½ cup sweet BBQ sauce 3-4 pepper jack cheese slices If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill. Roasted Okra ½ lb okra Olive Oil Salt Pepper Line baking pan with foil. Slice okra into bite sized pieces. Drizzle olive oil over the okra and sprinkle with salt and pepper. Roast in the oven at 350 for 30 minutes. Keep an eye on it so it doesn t over cook. Should be golden brown when finished. Serving Suggestion: Roasted Okra and Orzo Pasta
Oven Baked Chicken Tacos, Mexican Rice, Tossed Salad Time: 25 Minutes 1 Tbs. olive oil ½ lb. chicken tenders (freeze remaning chicken) ¼ onion, chopped (refrigerate or freeze remaining for later use) ½ small red bell pepper, chopped (refrigerate or freeze remaining for later use) ¼ green pepper, chopped (refrigerate or freeze remaining for later use) ½ 15 oz can black beans, drained and rinsed (refrigerate or freeze remaining for later use) 8 oz frozen corn, thawed ½ tsp. cumin ½ Tbs. chili powder 9 crunchy corn taco shells ½ 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 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: Mexican Rice and Tossed Salad
Skillet Chicken, Peppers and Tomatoes with Quinoa Time: 25 Minutes ¾ lb. chicken tenders marinated in soy sauce and Italian dressing olive oil for cooking the chicken ½ red pepper, cut in strips ½ orange pepper, cut in strips ½ onion, sliced 1 garlic clove, crushed ½ 15 oz can stewed tomatoes with juice salt and pepper, to taste Cook chicken in olive oil till done and browned. Remove chicken from pan. Add peppers, onion and garlic to pan and cook for several minutes. Add stewed tomatoes to other veggies. Return chicken to pan. Season with salt and pepper. Serve over quinoa. Serving Suggestion: Quinoa
Tamale Sandwiches, Avocado Slices Time: 10 Minutes Hands On, 7-12 Hours Cook Time 1 ½ - 2 lbs. pork shoulder roast or other cut of beef or pork roast 28 oz. can crushed tomatoes ½ onion, diced 1 tsp. cumin 2 chiles from a can of chiles in adobo sauce, seeds scraped out and chopped fine ½ tsp. salt 1 recipe of cornbread Place the roast in a slow cooker. Sprinkle it with salt and pepper and cook 5-6 hours on high or 7-8 hours on low. When it is fully cooked, shred the meat with a fork and return it to the slow cooker. You could also refrigerate or freeze the meat at this point to finish at a later time. Add the other ingredients to the meat in the slow cooker. Stir to combine. Cook on low for another 2-4 hours. Serve over the cornbread. Cornbread ¾ cup cornmeal 1/3 cup flour ½ Tbsp. baking powder ¼ tsp. salt 1 egg enough milk to make a batter (about ½ cup) Heat the oven to 425 degrees. Put small skillet in the oven to heat. Stir together the dry ingredients. Add the egg and milk and stir till well blended. Pull the hot skillet from the oven and add oil or spray with cooking spray. Pour in the batter and bake for 15-20 minutes. Serving Suggestion: Avocado Slices
Peaches and Cream Dessert Yield: 10-12 Servings Time: 15 Minutes Hands On, 18-20 Minutes Cook Time + Several Hours for Refrigeration For the crust: 1 1/2 sticks (3/4 cup) butter, softened 1 1/2 cups flour 3/4 cup chopped pecans For the filling: 8 oz cream cheese, softened 1 1/2 cups powdered sugar 8 oz. container of frozen whipped topping, thawed 2 cans peach pie filling Preheat the oven to 350 degrees. Cut the butter into the flour, using a pastry blender or fork. This will make soft crumbs. Stir in the pecans. Press this mixture into the bottom of a 13 9 pan. Bake for 18-20 minutes, until it is lightly browned. Let it cool completely before filling. When the crust is cool, prepare the filling. Mix the cream cheese and powdered sugar with an electric mixer. Fold in the whipped topping with a rubber spatula, stirring to combine. Spread this over the cooled crust. Spread the peach pie filling over the cream cheese mixture. Cover and refrigerate until ready to serve.