Recipes for the Week of December 14

Grocery List

Meat & Fish

• 1-2 lbs. lean ground beef
  
  
• 2-2 1/2 lbs. round steak
  
  
• 1(6-8 lb.) fully cooked ham
  
  
• 4 fillets 0f sole
  
  
• 4 boneless skinless chicken breast halves

Produce

• 1 lemon
  
  
• 6 medium baking potatoes
  
  
• 4 carrots

Fresh Green Salad

• Asparagus
  
  
• Veggie of choice for Saturday
  
  
• Baby carrots
  
  
• Baby red skin potatoes

Dairy

• Shredded mozzarella cheese
  
  
• 1 container low fat cottage
  cheese
  
  
• Fresh Parmesan cheese (1
  cup)
  
  
• 6 eggs
  
  
• Light chive and onion cream cheese
  spread

Helpers

• 1 1/3 cup breadcrumbs
  
  
• Ritz crackers
  
  
• Chopped pecans (optional)

Spices & Baking

• Vegetable oil
  
  
• Olive oil
  
  
• Italian seasoning
  
  
• Pepper
  
  
• Butter
  
  
• Brown sugar
  
  
• Seasoning salt
  
  
• Maple syrup
  
  
• Cider vinegar
  
  
• Ginger
  
  
• Paprika

Cans

• 1 (28 oz.) can sweet
  potatoes with liquid
  
  
• 1 can condensed French onion
  soup
  
  
• 1 can pineapple chunks (or fresh if available)
  
  
• 1 jar spaghetti sauce
  
  
• 1 can chicken broth
  
  
• 1 jar (8 oz.) Velveeta cheese sauce
  
  
• 2 cans cream of mushroom
  soup

Frozen

• Pillsbury biscuits
  
  
• Garlic bread
  sticks
  
  
• 2 cups frozen broccoli carrot and cauliflower mix
  
  
• 1 package (10 oz.) frozen chopped spinach

Pastas

• Brown rice
  
  
• Jumbo pasta shells

Recipes

*** Sunday ***

Easy Beef and Veggies

Prep. Time 10 minutes Cook time 7-8 hours.

Ingredients

2-2 1/2 pound round steak

4 medium potatoes peeled and halved

4 Carrots cut in chunks

1 can condensed French onion soup

Seasoning salt

Frozen biscuits

Directions

1. Spray crock pot with cooking spray for easy clean up.
   
   
2. Trim fat from meat and cut into serving size pieces.
   
   
3. Place potatoes and carrots in slow cooker.
   
   
4. Arrange meat over vegetables.
   
   
5. Pour soup over meat and veggies.
   
   
6. Cover and cook on low 7-8 hours or until beef and veggies are tender.
   
   
7. Serve with frozen biscuits prepared according to
   package.

*** Monday ***

Ham and Yam I am


Prep. Time 15 minutes Cook time 1 1/2 hours.

Ingredients

1 (6-8 lb.) fully cooked ham

1 (28 ounce) can sweet potatoes with liquid

1/4 cup butter melted

1 cup and 3 tablespoons brown sugar separate

2 eggs beaten

1/2 cup maple syrup

2 teaspoon cider vinegar

1/4 teaspoon ginger

Fresh green salad

Pineapple chunks (fresh or canned)

1/2 cup chopped pecans (optional)

Directions

1. Trim excess fat from ham and score top.
   
   
2. Place fat side up on rack in shallow roasting pan.
   
   
3. Bake ham 15-20 minutes per pound until temperature reaches 140 degrees F. or
   about 1 1/2 hour.
   
   
4. Meanwhile, mix 3 tablespoons brown sugar, maple syrup, ginger and cider
   vinegar until blended and spoon over ham the last 30 minutes of baking.
   
   
5. Let stand 10 minutes before slicing.
   
   
6. While ham is standing, beat yams, butter, brown sugar and eggs until fluffy.
   
   
7. Cover and microwave on high for 5 minutes
   
   
8. To serve, place sliced ham on platter and spoon yams around it.
   
   
9. For an extra special touch, garnish potatoes with chopped pecans.
   
   
10. Serve with green salad and pineapple chunks.

Special Notes:


Leftover ham can be used for Tuesday recipe .It is also great for lunch sandwiches and ham and cheese omelets, so don't be afraid to make a little extra.


*** Tuesday ***

Cheesy Veggie and Ham Potatoes

Prep time 10 minutes Cook time 15 minutes

Ingredients

2 large baking potatoes

1 cup chopped cooked ham (leftover from Monday)

2 cups frozen Broccoli, carrots and cauliflower mix

1 (8oz) jar Velveeta cheese sauce

Directions

1. Pierce potatoes several times with a fork and place on paper towel in
   microwave.
   
   
2. Microwave on high 7-9 minutes or until tender, turning potatoes over halfway
   through cooking.
   
   
3. Let stand 3 minutes.
   
   
4. Meanwhile in medium sauce pan cook vegetables to desired doneness as
   directed on package. I like mine slightly crispy.
   
   
5. Drain veggies and return to saucepan.
   
   
6. Add ham and cheese sauce.
   
   
7. Mix well and cook over low heat for 2 minutes or until heated throughout.
   
   
8. To serve, cut potatoes in half lengthwise and place on 4 individual plates.
   
   
9. Mash potatoes slightly
   with a fork and spoon veggie and ham mixture evenly over
   potatoes.

Special Notes:

This is such a quick and easy meal! If you have older children, let them prepare this one while you make your family's favorite dessert. Since it is not too filling of a meal it is a great night to have an extra special treat. Chefmama will be doing a special dessert newsletter in the near future so if you have any great dessert recipes to share let us know.


*** Wednesday ***

Cheesy stuffed Shells

Prep time 30 minutes Cook time 27
minutes

Ingredients

1 container (16 oz.) low fat cottage cheese

1 package (10 oz.) frozen chopped spinach, thawed and well drained

1 cup reduced fat mozzarella cheese

1/4 cup grated Parmesan cheese

1 tsp. Italian seasoning

20 jumbo pasta shells cooked and drained

1 jar (26 oz.) spaghetti sauce

Garlic bread sticks

Directions

1. Preheat oven to 400 degrees F.
   
   
2. Mix cottage cheese, spinach, 1/2
   cup mozzarella cheese, Parmesean cheese and Italian seasoning until well
   blended.
   
   
3. Spoon one heaping tablespoon of cheese mixture into each shell.
   
   
4. Spoon half of the spaghetti sauce into a 13x9 inch baking dish.
   
   
5. Place shells, filled side up, in baking dish.
   
   
6. Spoon rest of sauce over
   shells and cover with foil. I spray my foil with cooking spray for easy removal.
   
   
7. Bake 25 min.
   
   
8. Uncover and top with remaining cheese.
   
   
9. Bake uncovered 2 more minutes or until cheese is melted.
   
   
10. Serve with garlic bread sticks.

Special Notes:

You can always serve the chicken without the sauce for picky eaters… or even add sauce over asparagus for more flavor.


*** Thursday ***

Crispy Chicken with Sauce

Prep time 15 minutes Cook time 15 minutes

Ingredients

4 small boneless skinless chicken breast halves

2 cups brown rice uncooked

1 can chicken broth

6 Ritz crackers crushed finely

2 tablespoons grated Parmesan cheese

2 tsp. vegetable oil

1/3 cup light chive and onion cream cheese spread

1 bunch asparagus spears trimmed and steamed

Directions

1. Cook rice as directed on package using 1 1/4 cups of chicken broth and 1/2
   cup of water.
   
   
2. While rice is cooking, mix cracker crumbs and cheese on plate.
   
   
3. Rinse chicken with cold water, shake off excess water and coat with cracker
   mixture evenly on both sides.
   
   
4. Heat oil over medium heat in large nonstick skillet.
   
   
5. Add chicken and cook 5-6 minutes on each side until golden brown and cooked
   throughout.
   
   
6. Remove chicken from platter and set on serving plate. Cover with foil to
   keep warm.
   
   
7. Add remaining 1/2 cup broth and cream cheese spread to same skillet.
   
   
8. Cook over medium heat until just boiling and stir frequently.
   
   
9. Simmer 3 minutes until sauce thickens.
   
   
10. Pour over chicken and serve with rice and steamed
    asparagus.

*** Friday ***

Easy baked Parmesan Sole

Prep time 10 minutes Cook time 10 minutes

Ingredients

4 fillets of sole

2 tablespoons butter

Lemon

1 tablespoon Seasoning salt

1/3 cup dry breadcrumbs

2 tablespoons grated Parmesan cheese

2 cups baby redskin potatoes

2cups baby carrots

1 teaspoon paprika

Directions

1. Rinse sole fillets and pat dry.
   
   
2. Combine all other ingredients except carrots and potatoes in a pie dish.
   
   
3. Dip fillets in crumb mixture turning to coat both sides evenly.
   
   
4. Place in a sprayed shallow baking dish and bake 10 minutes at 450 degrees F.
   or until fish flakes easily
   with a fork.
   
   
5. Drizzle with a little melted butter and fresh squeezed lemon juice.
   
   
6. Serve with steamed baby redskin potatoes and baby
   carrots.

Special note:

If your children will not eat sole, make an extra chicken breast on Thursday for them to have instead. Warm chicken and serve with steamed veggies.



*** Saturday ***

Mushroom meatballs and rice


Prep. Time 20 minutes
Cook time 6 hours

Ingredients

2 lbs lean ground beef

4 large eggs lightly beaten

1/2 teaspoon pepper

1/2 cup breadcrumbs

2/3 cup grated parmesan cheese

2 cans condensed cream of mushroom soup

1 cup brown rice

Directions

1. Combine first five ingredients in large bowl.
   
   
2. Make about 16 meatballs and place in a sprayed shallow baking pan.
   
   
3. Bake at 425 degrees F for about 15 minutes or until meatballs are browned.
   
   
4. Meanwhile, mix rice with 1 cup water and place in slow cooker.
   
   
5. Add browned meatballs on top of rice.
   
   
6. Mix mushroom soup with 1/2 cup of water and stir until smooth.
   
   
7. Pour soup on top of meatballs.
   
   
8. Cover and cook on low 6 hours.
   
   
9. Serve with veggie of choice.