Recipes for the Week of June 1

Summer is almost here!

Spend your time outside instead of in the kitchen. Try these easy crock pot recipes from Chefmama.com. After a long day at work, or the playground come home to a wonderful meal that is ready to enjoy!

 

Crock Pot Chicken Stroganoff

Ingredients:

• 4 boneless skinless chicken breast halves (cut into cubes)
  
• 1/8 cup butter or margarine
  
• 1 (.7 ounce) package dry Italian-style salad dressing mix
  
• 1 (8 ounce) package cream cheese
  
• 1 (10.75 ounce) can condensed cream of chicken soup
  

Directions:

• Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  
• Add cream cheese and chicken soup.
  
• Mix together and cook on high for another 1/2 hour or until heated through out and warm.
  
• Serve with warm dinner rolls and choice of vegetable.
  

 

Crock pot Pork Chops Asian Style

Ingredients:

• 6 boneless pork chops
  
• 1/4 cup brown sugar
  
• 1 teaspoon ground ginger
  
• 1/2 cup soy sauce
  
• 1/4 cup honey
  
• 2 cloves garlic, crushed
  
• salt and pepper to taste
  

Directions:

• Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
  
• Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
  
• Serve over brown rice
  

Crock Pot French Dip Sandwiches

Ingredients:

• 3 pounds beef sirloin roast
  
• 1 (1 ounce) packet dry au jus mix
  
• 1 cup water
  
• 8 (1 ounce) slices provolone cheese
  
• 8 hoagie rolls, split lengthwise
  

Directions:

• Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
  
• Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
  

  
   

 

 

ChefMama Sauces

A great way to spice up kid friendly steak or chicken is by adding a delicious sauce that the adults in your family will like.

Here are a few of my favorites….

 

Shiitake Mushroom Sauce

Ingredients

 

1/2 cup chopped onion

1 garlic clove minced

2 cups thinly sliced shiitake mushroom caps

1-cup beef broth

1/3 cup dry white wine

1-tablespoon balsamic vinegar

1-tablespoon soy sauce

1/2 cup minced green onions or chives

2 sprigs fresh rosemary

 

Directions

1. Heat large nonstick skillet over medium heat.
   
2. Add onion and garlic, sauté 2 minutes.
   
3. Add mushrooms, sauté 4 minutes.
   
4. Add broth, wine, vinegar, soy sauce, green onion and rosemary.
   
5. Cook 2 minutes. Sever over meat.
   

 

Red Wine Sauce

Ingredients

 

2 large shallots sliced thinly

1-cup vegetable bouillon

1/2 cup red wine

1 egg yolk

1-tablespoon flour

Salt and pepper

Directions

1. Coat nonstick pan with olive oil and brown shallots over medium heat.
   
2. Add egg yolk, bouillon and wine.
   
3. Simmer over low for 4 minutes.
   
4. Mix flour with 1 teaspoon water and add to sauce.
   
5. Sprinkle with salt and pepper.
   
6. Stir and simmer until smooth and creamy. Pour over meat.
   

 

Zip sauce

 

Ingredients

 

1/4-cup butter

1 teaspoon each of dried rosemary and parsley

1/4 teaspoon each of cumin and garlic powder

1/4 teaspoon dried thyme

1-teaspoon salt

1/2-teaspoon black pepper

1/8-teaspoon cayenne pepper

1 1/2 tablespoons Worcestershire sauce

1/3-cup steak drippings

 

Directions

1. Melt butter in medium saucepan.
   
2. Add all ingredients except steak drippings.
   
3. Warm gently for 1 minute.
   
4. Mix equal parts of sauce with steak drippings just before serving.
   

 

Take care & Keep Cookin',

Jill Martens

www.chefmama.com

Recipes for the week of May 18

Roast chicken with mashed potatoes and corn

 

Ingredients

 

1 whole chicken (2-3 lbs.)

6 potatoes

1 can chicken broth

5 tbsp. Butter

1/4-cup milk

Seasoning salt or salt and pepper

Frozen corn or canned corn

1 can chicken gravy

1 garlic bulb (optional)

 

Directions

1. Preheat oven to 400 degrees F.
   
2. In small saucepan, add 4 tbsp. butter, 2 tbsp olive oil and a sprinkle of salt and pepper or seasoning salt and melt over medium heat.
   
3. Pour chicken broth in bottom of roasting pan.
   
4. Place rinsed chicken in roasting pan and brush with butter mixture.
   
5. To add extra flavor you may add whole peeled garlic cloves to inside of chicken if your family likes garlic.
   
6. Add potatoes to side of chicken and stir to cover with broth.
   
7. Roast chicken and potatoes 1 1/2 -2 hours. The best way to tell exactly when your chicken is done is by inserting an instant read thermometer into the thickest part of the chicken to make sure it is at 180 degrees F. If you do not have a thermometer, pierce the chicken with a fork or skewer at the thickest part and make sure juice runs clear.
   
8. Transfer chicken to serving platter and carve. Remove roasted potatoes (I leave some aside for my husband who does not like mashed potatoes) and place in mixing bowl with milk and butter. Mix with beater on med until you reach desired consistency. Place in serving dish with gravy on side. Heat corn in microwave as directed on package. Serve.
   
9. 
   

Special Notes:

 

Again, ChefMama has taken steps to save you time (because we all need more of that right?) by using canned ingredients. However for the more adventurous of you ChefMama's I have included a chicken gravy recipe as well. Note the extra ingredients when you shop if you decide to use it.

 

Chicken Gravy Recipe:

Save a tablespoon of juice from the roasting pan and add to a skillet. Add a small chopped onion and cook slowly over low heat until browned which is about 20 minutes. Add one-cup chicken stock and 2 teaspoons cornstarch that has been mixed with 2 teaspoons cold water. Sir constantly over low heat until boiling and then reduces heat to simmer for 5 additional minutes. Strain or serve as is.

 

Flank steak with oven fries and steamed broccoli

 

Ingredients

 

2 lbs of flank steak (there will be leftover for sat. quesadillas)

4 med. Potatoes

4 tsp. Olive oil

Seasoning salt

Salt

Pepper

1 package steam in bag broccoli

 

Directions

1. Preheat oven to 450 degrees F.
   
2. Cut each un-peeled and washed potato into 8 wedges.
   
3. Toss potatoes with 2 tbsp of oil 1/4-teaspoon salt and 1/4-teaspoon ground pepper.
   
4. Place in sprayed baking dish and roast in oven for 25 minutes or until tender.
   
5. Stir them occasionally as they cook.
   
6. Meanwhile, rub flank steak with seasoning salt and pepper on both sides.
   
7. Heat 2 tbsp of olive oil in medium skillet over high heat.
   
8. Add steak to skillet and cook turning over once about 12 minutes for medium or until desired doneness is reached.
   
9. Place steak on cutting board and slice thinly.
   
10. Steam broccoli in microwave bag as directed on package.
    
11. Serve steak sliced with potatoes wedges and broccoli.
    
12. 
    

Special note:

 

To add a little specialness to your flank steak, you can serve with a sauce of choice such as shiitake mushroom sauce, red wine sauce or zip sauce. Please see attached article on sauces.

Mother’s Day Recipes

Lemon Shrimp Salad

Prep time 10 min. cook time30 min.

Ingredients:

1-pound medium shrimp (shelled and deveined)

2 hearts of Romaine (cut into 1 inch wide ribbons)

1 cup grape tomatoes (halved)

1 avocado (diced)

½ lemon plus two tablespoons fresh lemon juice

½ teaspoon black peppercorns

2 tablespoons olive oil

2 tablespoons grape seed oil or vegetable oil

Freshly ground black pepper

Salt

1 pinch of sugar

Directions:

Fill medium saucepan with water. Squeeze the lemon half into the water and add lemon rind along with peppercorns and a generous pinch of salt. Bring water to a boil. Add shrimp and simmer until they are curled and just pink, about 3 minutes. Using a slotted spoon transfer shrimp onto a paper towel lined plate. Place shrimp into freezer for about 5 min. or until just chilled. Meanwhile, in a large bowl, whisk the lemon juice with olive oil, grapeseed oil, sugar and a generous pinch of each salt and ground pepper. Add romaine ribbons, grape tomatoes, and diced avocado and chilled shrimp. Toss well and serve immediately.

Thurs. Soft Beef Taco Casserole

Prep time 15 min. cook time 3-4 hours

Ingredients:

1lb lean ground beef

1 small green pepper cubed, optional

1-cup chunky salsa

1/3-cup sour cream

8 (8 inch) flour tortillas

1-½ cups shredded cheddar cheese

1 package Mexican rice

Directions:

Brown ground beef and green pepper over medium heat. Drain and add salsa and stir. Spread each tortilla with a little sour cream. Spoon about 2 tablespoons of meat mixture into each tortilla and wrap to secure mixture. Place the tortilla's seam side down in a sprayed slow cooker. Spoon remaining mixture on top and spread so that all tortillas are covered. Sprinkle with cheese. Cover and cook on low 1 ½ to 2 hours. Serve with Mexican rice prepared according to package.

Thursday Barbequed Turkey Sloppy Joes

Prep time 5 min. cook time: 6-7 hours

Ingredients:

2 lbs. ground turkey

2 medium onions

2 (15 oz.) cans tomato sauce

1 (6oz.) cans tomato paste

½ cup brown sugar

1/3 cup red wine vinegar

2 tbsp. Worcestershire sauce

2 tbsp. liquid smoke hickory flavoring

½ tsp. freshly ground pepper

½ tsp. seasoning salt

8 sourdough rolls, split and toasted

Corn on the cob

Fresh fruit

Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.

RECIPES FROM THE WEEK OF APRIL 26

When the weather gets hot, the kitchen gets hotter….Keep cool with these hot grilling recipes from Chefmama.com

Grilled Flank Steak

Prep. Time 20 min marinate time 4 -6 hours Cook time 20 min.

Ingredients:1 (1-1 ½ lb. flank steak)
1-tablespoon oil
2 tablespoons honey
2 tablespoons soy sauce
Fresh squeezed juice of one orange
¼ teaspoon ground ginger
Brown rice

Directions: Trim fat from flank steak and place in a resalable Ziploc bag. Combine remaining ingredients in a small mixing bowl and pour into the bag. Seal and place in dish to prevent leaks. Turn to coat and refrigerate for 4-6 hours turning occasionally. Remove meat from marinate and cook on hot grill 4-6 minutes on each side or to desired doneness. Thinly slice across the grin and serve with brown rice and veggie of choice.

BBQ Stuffed Burgers

Prep. Time 10 minutes Cook time 20 minutes

Ingredients:1 1/2 pound lean ground beef
Seasoning salt
1 cup shredded cheddar cheese
4 tablespoons BBQ sauce
4 hamburger buns
2 medium sweet potatoes (sliced)
1-tablespoon olive oil
4 ears corn on the cob
Aluminum foil

Directions: Divide meat into 8 equal portions and shape into thin patties. Sprinkle cheese in center of half of the patties. Press remaining patties on top and press together to seal. Place on grill and cook to 160 degrees F. turning once (about 15-20 minutes). Brush with BBQ sauce the final minute of cooking. Place on buns and top with condiments of choice. Meanwhile, place sweet potato slices on aluminum foil and top with olive oil. Fold foil into packet and grill along with corn for about 15 minutes. Serve burgers with corn and sweet potatoes.

Grilled pork tenderloin and Asparagus

Prep time 30 min. cook time 20 minutes

Ingredients:1-pound whole pork tenderloin
1 pound fresh asparagus rinsed and trimmed
½ cup peanut putter
½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1-teaspoon ground ginger
2 garlic cloves, minced
½ teaspoon pepper

Directions: Make marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and pepper in a mixing bowl. Reserve ½ mixture in separate container. Place asparagus in a Ziploc bag and pour ¼ cup of marinade from mixing bowl into bag, turning to coat. Do the same with tenderloin using another Ziploc bag and the rest of the marinade. Let the meat and asparagus marinate for 30 minutes at room temperature. While marinating, prepare a charcoal fire or heat a gas grill to medium high and oil the grill grates. Add peanut putter to reserved marinate and Wisk until smooth to create a dipping sauce for the pork and asparagus. (This is a great step to let the kids do). Grill tenderloin for 3-4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature reaches 145 degrees in the center. Remove meat from grill and let rest for 5 minutes as the internal temperature rises. While meat is resting grill asparagus for about two minutes on each side, or until done. Slice pork in 1-2 inch slices and serve with asparagus and dipping sauce.

Recipes for week of April 12th

Recipes for week of April 12th
Sunday: HAPPY EASYTER!!!
Have a blessed Easter! Make your own family’s traditional recipes, and share some of them with us on our blog at www.chefmama.com.

Monday: Roast Beef with Carrots and Potatoes
Prep. Time: 20 min. Cook time1 ¾-2 ½ hours
Ingredients:
4-6 lb. beef rib eye roast
1-package baby carrots (16 oz.)
2 medium onions cut into 1-inch thick wedges
2 lbs. small new potatoes, halved
4 cloves garlic crushed
2 tbs. dried thyme
1 ½ tsp. black pepper
Salt
2 tablespoons olive oil
Directions:
Heat oven to 350 degrees F. Combine garlic, thyme, and pepper and press half of this mixture evenly into the surface of beef roast. Add oil and 1-teaspoon salt to other half of seasoning mixture and set aside. Place roast fat side up on rack in shallow roasting pan. Roast for 1-¾ -2 hours for medium rare or 2-2 ½ hours for medium doneness. While meat is roasting, combine carrots, potatoes, onions and rest of seasoning mixture. Place in pan and place in oven during last 60 minutes of roasting time. Remove beef and let stand for 10 minutes before carving. Serve with vegetables.
Special note: Save leftover beef for Wednesday’s recipe.
Tuesday: Cornflake fried chicken with Smashed Potatoes and Peas
Prep. Time 10min Cook time 15 min
Ingredients:
4 boneless skinless chicken breasts
2 large eggs
2-cup milk divided
3 cups cornflakes
Salt and pepper
8 red boiling potatoes
1 ½ cup frozen peas
3 tablespoons unsalted butter

Directions:
Pound chicken breasts between 2 sheets of plastic wrap to an even ½ inch thickness. Whisk together eggs and 1-cup milk in shallow bowl. Crush cornflakes into another shallow bowl and toss with ¼ tsp. each salt and pepper. Heat oil in medium nonstick skillet over medium heat until hot. Sprinkle chicken with salt and pepper and dip into egg mixture shaking off excess. Then dip into cornflakes pressing them onto chicken. Fry chicken turning once until golden brown and just cooked through about 5- 6 minutes total per chicken breast. Drain on paper towels. Meanwhile, Generously cover red potatoes with cold water in medium saucepan. Add 1 tsp. salt and simmer covered until they just begin to get tender, about 8 minutes. Add peas and simmer, partially covered, about 5 more minutes until potatoes are tender. Drain and return to pan. Add butter, 1-cup milk and 1 teaspoon each salt and pepper. Let stand off heat for 1 minute, then mash coarsely and serve with chicken.

Wednesday: Beef Noodle Stir Fry
Prep time 10min. cook time 10 min.
Ingredients:
Leftover beef cut into strips
¾ pound green beans
1 (8oz.) cans water chestnuts
2 (3oz.) packages instant ramen noodles
¼ cup soy sauce
½ cup beef broth
1 tbs. cornstarch
1 tbsp. vegtable oil
1 tbs. sesame oil
½ tsp. ground ginger

Directions:
In a medium mixing bowl, combine soy sauce, cornstarch, sesame oil, and ginger. Add beef and stir to coat. In a wok or large skillet, bring ½ cup water to boil over medium-high heat. Add green beans, cover and cook 8-10 minutes or until beans are tender. Remove beans with slotted spoon and cover to keep warm. Add 3 cups of water to pan and bring to boil. Break up ramen noodles and add to pan (without seasoning packet) and cook 3 minutes. Drain and rinse noodles. Set aside. Add beef and marinate to the pan along with the green beans, water chestnuts and broth. Cook until sauce is thickened and bubbly, stirring frequently. Add noodles and mix lightly before serving.

Thursday: Cheese Tortellini with Shrimp
Prep time 5 min. cook time 10 minutes
Ingredients:
1-pound jumbo shrimp
1 lb. cheese tortellini (frozen or fresh)
2 cups broccoli florets
3 garlic cloves, minced
1-cup olive oil
Salt
Graded Parmesan cheese
1-cup chicken broth
¼ cup fresh parsley, chopped
Directions:
Boil a large pot of salted water over medium heat. Add tortellini and boil until done. Remove tortellini; place in bowl and set aside, but save salted water in pan. While tortellini is boiling, heat the olive oil, garlic, 1 tsp.salt and parsley in a small saucepan over very low heat. Let simmer a few minutes and turn off heat. Set aside. Place broccoli florets in microwave safe bowl with 2 teaspoons water and cover with plastic wrap. Microwave for 2-4 minutes and set aside. Cook shrimp in salted water for 2 minutes and add shrimp and broccoli to the tortellini. Now add the chicken broth to the olive oil mixture and reheat until fully heated. Pour over pasta and top with grated Parmesan cheese.
Special note: If your children will not eat the shrimp, serve them the tortellini and broccoli with out the shrimp.

Friday: Barbequed Turkey Sloppy Joes
Prep time 5 min. cook time: 6-7 hours
Ingredients:
2 lbs. ground turkey
2 medium onions
2 (15 oz.) cans tomato sauce
1 (6oz.) cans tomato paste
½ cup brown sugar
1/3 cup red wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke hickory flavoring
½ tsp. freshly ground pepper
½ tsp. seasoning salt
8 sourdough rolls, split and toasted
Corn on the cob
Fresh fruit
Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.

Saturday: Tex Mex Lasagna
Prep time10minutes cook time 30 minutes
Ingredients:
2 8 oz. packages no boil lasagna noodles
1 32 oz. jar thick salsa
1 15 oz. carton ricotta cheese
2 cups shredded cheddar cheese


Directions
Spay a 19 x 13 inch baking pan with vegetable spray. Soak the noodles according to package instructions. Spread a thin layer of salsa over bottom of dish. Top with a single layer of noodles. Spread noodles with half of the ricotta cheese, one-third salsa and half grated cheese. Add another layer of noodles, and then spread remaining salsa and rest of ricotta. Add one more layer of noodles and top with remaining salsa and the rest of the grated cheese. Bake for 30 minutes at 350 degrees f. or until top is golden brown and bubbly. Let rest 10 minutes before cutting. Serve with fresh green salad.

SHARE YOUR EASTER RECIPES WITH CHEFMAMA

Share your favorite Easter recipes!

Recipes for week of March 23

Recipes for week of March 23
Sunday: Roast Beef with Carrots and Potatoes
Prep. Time: 20 min. Cook time1 ¾-2 ½ hours
Ingredients:
4-6 lb. beef rib eye roast
1-package baby carrots (16 oz.)
2 medium onions cut into 1-inch thick wedges
2 lbs. small new potatoes, halved
4 cloves garlic crushed
2 tbs. dried thyme
1 ½ tsp. black pepper
Salt
2 tablespoons olive oil
Directions:
Heat oven to 350 degrees F. Combine garlic, thyme, and pepper and press half of this mixture evenly into the surface of beef roast. Add oil and 1-teaspoon salt to other half of seasoning mixture and set aside. Place roast fat side up on rack in shallow roasting pan. Roast for 1-¾ -2 hours for medium rare or 2-2 ½ hours for medium doneness. While meat is roasting, combine carrots, potatoes, onions and rest of seasoning mixture. Place in pan and place in oven during last 60 minutes of roasting time. Remove beef and let stand for 10 minutes before carving. Serve with vegetables.
Special note: Save leftover beef for Tuesday’s recipe.

Monday Cornflake fried chicken with Smashed Potatoes and Peas
Prep. Time 10min Cook time 15 min
Ingredients:
4 boneless skinless chicken breasts
2 large eggs
2-cup milk divided
3 cups cornflakes
Salt and pepper
8 red boiling potatoes
1 ½ cup frozen peas
3 tablespoons unsalted butter

Directions:
Pound chicken breasts between 2 sheets of plastic wrap to an even ½ inch thickness. Whisk together eggs and 1-cup milk in shallow bowl. Crush cornflakes into another shallow bowl and toss with ¼ tsp. each salt and pepper. Heat oil in medium nonstick skillet over medium heat until hot. Sprinkle chicken with salt and pepper and dip into egg mixture shaking off excess. Then dip into cornflakes pressing them onto chicken. Fry chicken turning once until golden brown and just cooked through about 5- 6 minutes total per chicken breast. Drain on paper towels. Meanwhile, Generously cover red potatoes with cold water in medium saucepan. Add 1 tsp. salt and simmer covered until they just begin to get tender, about 8 minutes. Add peas and simmer, partially covered, about 5 more minutes until potatoes are tender. Drain and return to pan. Add butter, 1-cup milk and 1 teaspoon each salt and pepper. Let stand off heat for 1 minute, then mash coarsely and serve with chicken.

Tuesday Beef Noodle Stir Fry
Prep time 10min. cook time 10 min.
Ingredients:
Leftover beef cut into strips
¾ pound green beans
1 (8oz.) cans water chestnuts
2 (3oz.) packages instant ramen noodles
¼ cup soy sauce
½ cup beef broth
1 tbs. cornstarch
1 tbsp. vegtable oil
1 tbs. sesame oil
½ tsp. ground ginger

Directions:
In a medium mixing bowl, combine soy sauce, cornstarch, sesame oil, and ginger. Add beef and stir to coat. In a wok or large skillet, bring ½ cup water to boil over medium-high heat. Add green beans, cover and cook 8-10 minutes or until beans are tender. Remove beans with slotted spoon and cover to keep warm. Add 3 cups of water to pan and bring to boil. Break up ramen noodles and add to pan (without seasoning packet) and cook 3 minutes. Drain and rinse noodles. Set aside. Add beef and marinate to the pan along with the green beans, water chestnuts and broth. Cook until sauce is thickened and bubbly, stirring frequently. Add noodles and mix lightly before serving.

Wednesday Cheese Tortellini with Shrimp
Prep time 5 min. cook time 10 minutes
Ingredients:
1-pound jumbo shrimp
1 lb. cheese tortellini (frozen or fresh)
2 cups broccoli florets
3 garlic cloves, minced
1-cup olive oil
Salt
Graded Parmesan cheese
1-cup chicken broth
¼ cup fresh parsley, chopped
Directions:
Boil a large pot of salted water over medium heat. Add tortellini and boil until done. Remove tortellini; place in bowl and set aside, but save salted water in pan. While tortellini is boiling, heat the olive oil, garlic, 1 tsp.salt and parsley in a small saucepan over very low heat. Let simmer a few minutes and turn off heat. Set aside. Place broccoli florets in microwave safe bowl with 2 teaspoons water and cover with plastic wrap. Microwave for 2-4 minutes and set aside. Cook shrimp in salted water for 2 minutes and add shrimp and broccoli to the tortellini. Now add the chicken broth to the olive oil mixture and reheat until fully heated. Pour over pasta and top with grated Parmesan cheese.
Special note: If your children will not eat the shrimp, serve them the tortellini and broccoli with out the shrimp.

Thursday Barbequed Turkey Sloppy Joes
Prep time 5 min. cook time: 6-7 hours
Ingredients:
2 lbs. ground turkey
2 medium onions
2 (15 oz.) cans tomato sauce
1 (6oz.) cans tomato paste
½ cup brown sugar
1/3 cup red wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke hickory flavoring
½ tsp. freshly ground pepper
½ tsp. seasoning salt
8 sourdough rolls, split and toasted
Corn on the cob
Fresh fruit
Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.

Friday- Salmon and Asparagus
Prep. Time 10 min. cook time 30 min.
1 lb. salmon fillet
Olive oil
Lemon
Seasoning salt
Onion
½ lb. asparagus tips
Directions: Rinse salmon and place on aluminum foil. Drizzle with olive oil. Squeeze juice from half lemon on top salmon and sprinkle with seasoning salt. Top with onion slices. Place asparagus on sides of salmon. Roll up foil to make a packet around fish and bake at 350 degrees for 30 minutes. Serve with lemon wedges.


Sat. Tex Mex Lasagna
Prep time10minutes cook time 30 minutes
Ingredients:
2 8 oz. packages no boil lasagna noodles
1 32 oz. jar thick salsa
1 15 oz. carton ricotta cheese
2 cups shredded cheddar cheese


Directions
Spay a 19 x 13 inch baking pan with vegetable spray. Soak the noodles according to package instructions. Spread a thin layer of salsa over bottom of dish. Top with a single layer of noodles. Spread noodles with half of the ricotta cheese, one-third salsa and half grated cheese. Add another layer of noodles, and then spread remaining salsa and rest of ricotta. Add one more layer of noodles and top with remaining salsa and the rest of the grated cheese. Bake for 30 minutes at 350 degrees f. or until top is golden brown and bubbly. Let rest 10 minutes before cutting. Serve with fresh green salad.

Weekly Grocery list:
Meat and Fish
1 beef rib eye roast (4-6 lbs.)
2 pound lean ground turkey
4 boneless skinless chicken breasts halves
1-pound large raw shrimp (deveined and peeled)
1 lb. salmon fillet

Produce
8 red boiling potatoes
2 lbs. small new potatoes
1 package (16 oz.) baby carrots
4 ears corn on the cob
3 medium onions
Garlic bulb
¾ lbs. Green beans
2 cups broccoli florets
¼ cup fresh parsley
1 1/2 -pound asparagus
1 lemon
Fresh fruits of choice
Dairy
2 cups Shredded cheddar cheese
1 (15 oz.) package ricotta cheese
Fresh grated Parmesan cheese
Unsalted butter
Milk
2 large eggs
Helpers
2 packages (3 oz.) ramen noodles
4 sour dough rolls
Cornflakes


Spices and Baking
Olive oil
Vegetable oil
Soy sauce
Ground ginger
Dried thyme
2 tablespoons liquid smoke hickory flavoring
Sesame oil
Worcestershire sauce
Vegetable oil
Brown Sugar
Red wine vinegar
Peanut butter
Salt and pepper
Seasoning salt
Cornstarch


Cans
1 jar (32 oz.) thick salsa
2 cans (15 ounces) tomato sauce
1 can (6 oz.) tomato paste
1 can chicken broth
1 can beef broth
1 can (8 oz.) water chestnuts
Frozen
1 ½ cup frozen peas
Pasta
1 lb. cheese tortellini (fresh of frozen)
2 (8 oz.) package no boil lasagna noodles
Misc.
Plastic wrap
Paper towels

Recipes for March 2

Recipes for week of March 2nd

Sun. Crock Pot Rosemary Chicken
Prep. Time: 10 min. Cook time: 6-7 hours
Ingredients:
1 3 to 4 pound whole chicken
4 medium potatoes
1-teaspoon olive oil
2 teaspoons dried rosemary
Salt and pepper
1 can chicken broth
Green beans
Directions:
Cut potatoes into 1 ½ inch chunks and place in a sprayed slow cooker. Add chicken broth. Place chicken on top of potatoes and brush with olive oil. Sprinkle with rosemary, salt, and pepper. Cover and cook on low 6-7 hours. Serve with steamed green beans.
Special note: keep leftover chicken for Tuesday’s recipe.

Monday Italian Beef Soup
Prep. Time 5 min Cook time 20 min
Ingredients:
1 pound lean ground beef
2 (14 oz.) cans of low sodium beef broth
1 (16 oz.) package of frozen mixed vegetables
1 ½ cups tomato juice
1 (14.5 oz.) can dice tomatoes.
1 cup dried rotini pasta
1 teaspoon dried Italian seasoning
2 cloves garlic, Minced
½ teaspoon salt
¼ cup shredded Parmesan cheese
Fresh green salad

Directions: In a 4 quart Dutch oven, brown beef over medium heat; drain. Add beef broth, mixed veggies, undrained tomatoes, tomato juice, pasta, and seasonings. Stir well and bring to a boil. Reduce heat and simmer uncovered about 10 minutes or until pasta and veggies are tender. Sprinkle each serving with Parmesan cheese and serve with fresh green salad.

Tuesday Easy Chicken Pot Pie
Prep time 10 min. cook time 30 min.
Ingredients:
1-½ cups cut up cooked chicken Leftover from sun.
1 2/3 cups frozen mixed veggies, thawed
1 can Condensed cream of chicken soup
¼ teaspoon dried thyme
1-cup bisquit baking mix
½ cup milk
1 egg
Directions:
Preheat oven to 400 degrees F>in a bowl combine veggies, chicken, soup, and thyme. Pour into an ungreased deep-dish 9-inch pie plate. Combine biscuit mix, milk, and egg. Pour over chicken mixture and bake for 25-30 minutes or until golden brown.

Wed. Beef Noodle Bowl
Prep time 10 minutes cook time 20
Ingredients:
1 lb beef sirloin steak, cut into strips
3 cups broccoli florets
3 medium carrots peeled and sliced
2 teaspoons vegetable oil
8 0z. Linguine
¼ cup Italian salad dressing
¼ cup teriyaki sauce
1 tsp. ground ginger
Directions:
Cook pasta according to package adding the broccoli and carrots to the cooking water during the last 2 minutes of pasta cooking time. Drain pasta mixture. Meanwhile heat oil in large non-stick skillet. Add meat and cook until browned on all sides stirring occasionally. Stir in dressing teriyaki sauce and ginger Cook over medium hest until sauce thickens. Toss meat mixture and pasta mixture together in large serving bowl and serve.

Thurs. Soft Beef Taco Casserole
Prep time 15 min. cook time 3-4 hours
Ingredients:
1lb lean ground beef
1 small green pepper cubed, optional
1-cup chunky salsa
1/3-cup sour cream
8 (8 inch) flour tortillas
1-½ cups shredded cheddar cheese
1 package Mexican rice
Directions:
Brown ground beef and green pepper over medium heat. Drain and add salsa and stir. Spread each tortilla with a little sour cream. Spoon about 2 tablespoons of meat mixture into each tortilla and wrap to secure mixture. Place the tortilla’s seam side down in a sprayed slow cooker. Spoon remaining mixture on top and spread so that all tortillas are covered. Sprinkle with cheese. Cover and cook on low 1 ½ to 2 hours. Serve with Mexican rice prepared according to package.

Fri. Spinach fettuccini with cheese sauce
Prep time 10 min. cook time 10 min.
Ingredients:
12 ounces green spinach fettuccini
1 ½ teaspoon olive oil
1-teaspoon salt
1 ¼ cups vegetable stock
7 ounces boursin cheese
2 teaspoons cornstarch
Salt and pepper to taste
Vegetable of choice
Garlic bread
Directions:
Boil 2 quarts of water with 1-teaspoon salt and oil. Add fettuccini and boil over medium heat until done: drain. Meanwhile, heat vegetable stock until just boiling. Mash cheese in a bowl with a fork and then slowly whisk into vegetable stock. Mix cornstarch with 2 tablespoons water until smooth. Add to cheese and stock mix. Bring to a boil and then simmer over low for one minute. Season with salt and pepper. Spoon sauce over fettuccine and serve with veggie of choice and garlic bread.


Sat. Grilled Honey Garlic Pork Chops
Prep time 10 minutes Marinating time: 4-8 hours Grill time 12-18 min.
Ingredients:
¼ cup lemon juice
¼ cup honey
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless pork loin chops
6-10 new potatoes
4 ears corn on the cob
Directions: In large Ziploc bag combine lemon juice, honey, soy sauce and garlic. Add pork chops, seal bag and turn to coat. Refrigerate for 4-8 hours. Drain and discard marinate. Grill covered over medium heat for 12-18 minutes or until juices run clear. Serve with grilled new potatoes and grilled corn on the cob.
Weekly Grocery list:
Meat and Fish
1 whole chicken (3-4 lbs.)
2 lbs lean ground beef
1 lbs beef sirloin steak
4 boneless pork loin chops

Produce
Small green pepper (optional)
4 medium potatoes
3 cups fresh broccoli florets
6-10 new potatoes
4 ears corn on the cob
Garlic bulb
3 medium carrots
Fresh green salad
Green beans
Vegetable of choice

Dairy
Egg
1 pack Boursin Cheese
Shredded cheddar cheese
Parmesan cheese
Sour cream
Milk
Helpers
Salsa
1 packet Mexican rice
8 (8 inch) flour tortillas
Garlic bread
Bisquick mix

Spices and Baking
Tomato juice
Vegetable oil
Teriyaki sauce
Lemon juice
Honey
Olive oil
Soy sauce
Cornstarch
Dried Italian seasoning
Italian dressing
Ground ginger
Dried thyme
Dried rosemary
Salt
Pepper

Cans
1 can chicken broth
1 can cream of chicken soup
2 cans reduced sodium beef broth
1 can vegetable stock
1 can diced tomatoes
Frozen
2 packages frozen mixed vegetables
Pasta
Rotini pasta
Linguine
Spinach fettuccine
Misc.
Ziploc bag*

Recipes for the week of February 2

Monday: Crock Pot Ravioli Lasagna
Prep time 15 min. cook time 3-4 hours
Ingredients:
1-2 lbs. lean ground beef (or turkey)
1 cup diced onion
1 jar spaghetti sauce
1 package frozen cheese filled tortellini (25 ounces)
Shredded mozzarella cheese
Garlic bread
Fresh green salad
Directions:
Brown ground beef and onion over medium heat. Drain and add spaghetti sauce. Heat thoroughly.
Spray slow cooker with cooking spray. Add thin layer of sauce to cooker. Add single layer of FROZEN ravioli. Cover with sauce and cheese. Repeat in layers finishing with cheese on top. Cover and cook on high 3 to 4 hours. Serve with garlic bread and fresh green salad.

Tuesday: Italian Chicken Casserole
Ingredients:
1-1/2 cups chicken broth
1 cup long grain rice
½ cup chopped cooked onion
½ cup shredded mozzarella cheese
1 clove garlic, minced
Salt
Pepper
1-3/4 cups canned whole tomatoes, undrained and chopped
1 tbs. Italian seasoning
1 tsp. olive oil 4 boneless skinless chicken breasts
½ cup parmesan cheese
Steamed green beans
Directions:
Preheat oven to 375 degrees F. Combine first 8 ingredients and half of the Italian seasoning in an oiled oven proof casserole dish and mix thoroughly. Arrange chicken over mixture. Sprinkle with parmesan cheese and rest of Italian seasoning. Cover and bake 45 minutes. Uncover and bake another 10 minutes until liquid is absorbed. Serve with steamed green beans.

Wednesday: Crock pot Cornish Hens with vegetables
Ingredients:
2 Cornish game hens
8 Baby red skin potatoes
12 baby carrots
Olive oil
4 Garlic cloves (whole)
2 fresh sprigs of rosemary
Seasoning salt
Italian seasoning

Directions: Rise Cornish hens inside cavity and outside. Drizzle with olive oil and season with seasoning salt and Italian seasoning. Place 2 garlic cloves and one sprig of rosemary in each of the cavities. Place hens in slow cooker. Place potatoes and baby carrots around the hens. Pour one cup of chicken broth over vegetables. Cover and cook on low 4-5 hours.

Thursday: Beef Tostados
Prep time 15 min. cook time 15 minutes
Ingredients:
1-2 lbs. lean ground beef
1 package of tostado shells
1 package of taco seasoning
Shredded cheddar cheese
Tomatoes
Lettuce
Sour cream salsa
Lipton Rice Sides Packet of Mexican rice or plain rice
Directions: Brown ground beef in skillet over med. Heat. Drain and add taco seasoning and prepare according to package. Spoon beef mixture onto shells and top with the toppings of your choice. Serve with Mexican rice or plain rice and veggie of choice.
Special note: This is a great recipe to let the kids help out with. They have fun making their own tostados. I put all toppings in little bowls and place on table and let everyone make their own. This is also a favorite recipe of our pug dogs because they wait under the table for the kids to drop something.

Friday: Fettuccini Alfredo with Broccoli
Ingredients:
1 package whole wheat fettuccini noodles
½ cup butter
1 cup heavy whipping cream
1 cup freshly grated parmesan cheese
¼ teaspoon pepper
Directions: Place butter, cream, Parmesan and pepper in slow cooker. Cover and cook on low 45 min. or until all ingredients are melted. Meanwhile, steam broccoli and prepare noodles according to package. Add noodles and broccoli to slow cooker. Stir until mixed well. Serve immediately or cover and keep warm till ready.

Saturday: Easy Smothered Steak with egg noodles
Prep. Time 10 min. Cook time 25 min.
2 lbs. round cube steak
2 (12 ounce) jars home-style beef gravy
Egg noodles
Flour
Vegetable oil
Pillsbury biscuits
Frozen peas
Directions: Lightly flour cubed steak and brown in large skillet with vegetable oil. Drain and add gravy. Simmer over low for 20 minutes. Serve over warm egg noodles with peas and biscuits.
Special note: This recipe can also be served over mashed potatoes or rice instead of noodles if your family prefers.

Sunday: Sweet and Sour Shrimp Linguini
Prep. 5 min. cook time 2 hours
Ingredients:
1 bag 12 ounces frozen Asian blend veggies
¾ cup sweet and sour sauce
1 bag frozen cooked shrimp, thawed
1 package linguini (whole wheat)
Directions: Spray slow cooker for easy clean up. Put veggies and sauce in slow cooker. Cover and cook low 2 hrs. Stir in shrimp and cook additional 15 min. while preparing linguini according to package. Serve shrimp over linguini.
Special note: If kids will not eat shrimp, serve them linguini noodles with butter and parmesan cheese. For more adventurous children, you can set aside some of the Asian veggies, steam tem in microwave and add them to their linguini as well.

Grocery List

MEAT
1-2 lbs of ground beef or turkey
4 boneless chicken breasts
2 cornish hens
1-2 lbs ground beef
2 lbs. Cube steak

RICE/PASTA
Long grain rice
2 packages whole wheat fettuccini noodles
Egg noodles

PRODUCE
1 large onion (used for more than 1 recipe)
Garlic
Green salad (we use bag salad!)
Green beans (you can use frozen too)
Baby red skin potatoes
Baby carrots
Fresh rosemary
Tomatoes
Lettuce

HELPERS
Jar of spaghetti sauce (choose your favorite)
Can of chicken broth
Canned whole tomatoes (1 ¾ c.)
1 package of tostada shells
1 package of taco seasoning
Salsa
Lipton rice sides packet of Mexican rice (or plain if your kids won’t eat it!)
2 (12 oz) jars of homestyle beef gravy
Sweet and sour sauce

FROZEN
25 oz bag of frozen cheese filled tortellini
1 package of peas
1 package asian blend veggies
1 package frozen shrimp

DAIRY
Shredded mozzarella (used for more than 1 recipe)
Parmesan cheese
Shredded cheddar cheese
Sour Cream
Butter
Heavy whipping cream
Pillsbury biscuits

SPICES
Salt
Pepper
Italian seasoning
Seasoning salt
Olive oil
Flour
Vegetable oil

Recipes for the Week of January 18

Recipes

*** Sunday ***


Pork Chops and Baked Bean Casserole

Prep. Time 10 minutes Cook time 5-6 hours.
Ingredients
4 pork chops, about 3/4 inch thick
1 can baked beans
1/2 cup finely chopped onion
1/2 cup packed light brown sugar
1/2 cup ketchup
2 teaspoons prepared mustard
4 ears corn on the cob
4 medium baking potatoes.
Directions
1. Spray slow cooker for easy clean up.
2. Place pork chops in bottom of slow cooker.
3. Combine remaining ingredients and pour over top.
4. Cover and cook on low 5-6 hours or until meat is tender.
5. To serve, remove chops and spoon beans over top.
6. Serve with corn on the cob and baked potatoes.

*** Monday ***

ChefMama's Mac n' Cheese

Prep. Time 10 minutes Cook time 35 minutes
Ingredients
1-pound whole-wheat macaroni
2 cups skim milk
3 tablespoons all purpose flour
1-tablespoon butter
8 ounces shredded cheese
3 ounces Velveeta Light cheese, cut into thin strips
1/8-teaspoon black pepper
3 tablespoons seasoned breadcrumbs
Fresh fruit

Directions
1. Preheat oven to 400 degrees F.
2. Boil macaroni until tender but firm.
3. Meanwhile, whisk together 1/2 cup milk and flour in bowl.
4. Pour remaining 1 1/2 cups milk into large saucepan and heat over low heat.
5. Once milk is slightly warm, increase heat to medium-low and add flour mixture, stirring until thickened.
6. Reduce heat slightly and stir in butter, cheeses, and pepper.
7. Cook until smooth about 5 minutes.
8. Drain Macaroni and combine with cheese mixture and spread in baking dish.
9. Sprinkle lightly with breadcrumbs and bake for 30-35 minutes.
10. Serve with fresh fruit.

*** Tuesday ***

Red Snapper with Peppers

Prep time 10 minutes Cook time 10 minutes
Ingredients
1-pound fillet of red snapper
4 teaspoons reduced sodium soy sauce
1/4 teaspoon ground ginger
2 medium peppers, 1 green, 1 red, cut into narrow strips
6 ounces fresh sliced mushrooms
Cooked brown rice
Directions
1. Place fillet in shallow baking dish.
2. Combine soy sauce and ginger and brush over fish.
3. Place under broiler for 8 to 10 minutes until fish flakes easily with a fork.
4. Meanwhile, in a large sprayed non-stick skillet, cook peppers and mushrooms until just crisp tender.
5. Serve veggies on top of snapper with cooked brown rice.
Special Notes:

If kids will not eat snapper, serve them left over Mac n' Cheese from Monday with veggie of choice.


*** Wednesday ***

Beef and Rice Casserole

Prep time 10 minutes Cook time 6-7 hours
Ingredients
1-1/2 pounds lean ground beef
1-1/2 cups chopped onion1 1/2 cups uncooked long grain rice
1 can condense cream of celery soup
1 can condense cream of mushroom soup
1-teaspoon salt
Dinner rolls
Fresh green salad

Directions
1. Spray slow cooker for easy clean up.
2. Brown ground beef and onion over medium heat, drain and place in slow cooker.
3. Add remaining ingredients along with two soup cans of water.
4. Cover and cook on low 6-7 hours or until liquid is absorbed and rice is tender.
5. Serve with fresh green salad and dinner rolls.

*** Thursday ***

Teriyaki Beef Tenderloins

Prep time 15 minutes Marinade time 2 hours or less Cook time 10 minutes
Ingredients
4 beef tenderloins
1/2 cups plus 2 tablespoons firmly packed brown sugar
1/4 cup plus 2 tablespoons reduced sodium soy sauce
2 tablespoon white vinegar
1 tablespoon plus 1 1/2 teaspoon Worcestershire sauce
1-tablespoon ground ginger
Stemmed broccoli
4 small sweet potatoes

Directions
1. Trim fat from beef.
2. Combine all remaining ingredients and stir to dissolve sugar.
3. Place steaks in a small container and pour marinade over top.
4. Cover and refrigerate no longer than 2 hours, turning meat occasionally.
5. When ready to cook, place steaks on broiler pan 3 to 4 inches from heat.
6. Broil, 3-5 minutes on each side for medium rare, or until cooked as desired.
7. Serve with baked sweet potatoes and steamed broccoli.

*** Friday ***

BBQ Beef Sandwich

Prep time 10 minutes Cook time 10 hours
Ingredients
2 1/2 to 3 pound beef chuck roast
1 cup BBQ sauce
1 cup chopped onion
Fresh fruit
Steamed baby carrots
Whole-wheat hamburger buns
Directions
1. Trim fat from roast and place in sprayed slow cooker.
2. Add BBQ sauce and onion.
3. Cover and cook on low 10 hours.
4. Shred meat using two forks and serve on bun adding addition sauce if desired.
5. Serve with baby carrots and fresh fruit.
Special note:

This is a great recipe to make for those days when your kids are rushing to sporting events. Just wrap the sandwiches in foil and take to eat on the go. You can also place fruit and baby carrots on wooden skewers to make fun and portable kabobs to go too. A fun idea to add a little summer flavor to your snowy days.

*** Saturday ***

Garlic Chicken Pasta

Prep. Time 5 minutes Cook time 20 minutes
Ingredients
16 ounces spaghetti
4 boneless skinless chicken breasts
1/2 cup olive oil
2 large garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley, optional
Garlic bread
Salad
Directions
1. Cook past according to package, drain and return to pot.
2. Meanwhile, cut chicken breasts crosswise into ½ inch slices.
3. Toss with one tablespoon of the oil.
4. Heat remaining oil in skillet.
5. Add chicken and saute' over medium-high heat stirring almost constantly.
6. Just before chicken is done, add garlic and stir until cooked.
7. Remove from heat and stir in parsley.
8. Add to pasta and toss to mix.
9. Add cheese, stir and serve with garlic bread and salad.

Grocery List

Meat & Fish
• 2 1/2 - 3 pound beef chuck roast
• 1 1/2 pound lean ground beef
• 4 pork chops
• 4 boneless skinless chicken breasts
• 1-pound red snapper fillet
• 4 small beef tenderloins

Produce
• 2 Small onions
• 4 small sweet potatoes
• 4 medium baking potatoes
• 4 ears corn on the cob
• 1 medium green pepper
• 1 medium red pepper
• Garlic bulb
• Baby carrots
• Broccoli
• 6 ounces fresh mushrooms
• Fresh fruits of choice
• Fresh green salad
• Fresh parsley (optional)

Dairy
• Grated Parmesan cheese
• Skim milk
• Shredded cheddar cheese
• 3 ounces Velveeta light cheese
• Butter

Helpers
• 4 whole-wheat hamburger buns
• Dinner rolls
• Garlic bread
• Ketchup
• Mustard
• Seasoned breadcrumbs

Spices & Baking
• Olive oil
• Soy sauce
• Ground ginger
• Brown sugar
• Sugar
• White vinegar
• Worcestershire sauce
• Salt and pepper
• Flour

Cans
• 1can cream of mushroom soup
• 1 can cream of celery soup
• 1 can baked beans
• 1 jar BBQ sauce

Pastas
• Brown rice
• Whole-wheat elbow macaroni
• Long grain rice
• Spaghetti noodles

Misc
• Aluminum foil

Recipes for the Week of January 11

Grocery List

Meat & Fish

• 2 1/2 lb. lean ground beef
  
• 4 boneless pork loin chops (3/4 inch thick)
  
• 4 fresh or frozen orange roughy fillets
  
• 3 lbs. beef short ribs
  
• 2 lbs. chicken thighs
  
• 4 small boneless skinless chicken breasts
  

Produce

• 1 small sweet red pepper
  
• 2 medium zucchini
  
• 12 ounces small new potatoes
  
• 2 medium sweet potatoes
  
• 1 small onion
  
• Fresh Green Salad
  
• 16 0unces Broccoli florets
  
• 4 ears Corn on the cob
  
• 1 cup pea pods
  
• Golden raisins (optional)
  

Dairy

• Shredded mozzarella cheese
  
• Shredded cheddar cheese
  
• 3/4 cup sour cream
  
• Grated parmesan cheese
  
• Egg
  

Helpers

• 1 package taco seasoning
  
• 1 package Kraft Deluxe Mac and Cheese Dinner
  
• 2 packets beef broccoli stir fry mix
  
• Salsa
  
• Tortilla chips
  
• Ritz crackers
  
• Hamburger buns
  

Spices & Baking

• Olive oil
  
• Toasted Sesame oil
  
• Seasoning salt
  
• Honey
  
• Cayenne pepper
  
• Teriyaki sauce
  
• Dried Italian seasoning
  
• Salt and pepper
  

Cans

• 2 cans chicken broth
  
• 1 jar pasta sauce
  
• BBQ sauce
  
• Veggie of choice
  

Frozen

• 1 package frozen honey glazed carrots (10 ounces)
  
• 1 pound frozen cheese tortellini
  
• 1 package (13.5 oz.) frozen cooked breaded chicken breast chunk
  

Pastas

• Brown rice
  
• Whole wheat rotini pasta
  

Misc

• Cooking spray
  
• Foil
  

Recipes

*** Sunday ***


Asian Short Ribs with Broccoli and rice


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

Ingredients

3 lbs. beef short ribs

2 packets (1 ounce each) beef broccoli stir fry seasoning mix

2 cans (14 ounces each) chicken broth

1 1/2 cups uncooked brown rice

1 cup water

16 ounces fresh broccoli florets

Directions

1. Spray crock pot with cooking spray for easy clean up.
   
2. Sprinkle ribs with one packet of stir-fry mix, evenly on both sides.
   
3. Combine rice, chicken broth, water and remaining packet of seasoning in slow cooker.
   
4. Place ribs in slow cooker bone side down.
   
5. Place broccoli on top and cover.
   
6. Cook on low 8-10 hours.
   

*** Monday ***


Honey Thighs and carrots


Prep. Time 20 minutes Cook time 4-6 hours.

Ingredients

2 lbs. chicken thighs (trimmed)

1 (10 ounce) package honey glazed carrots

1/2 cup chopped onion

1/2 cup honey

2 teaspoons dried Italian seasoning

Salt and pepper

1/2 cup golden raisins (optional)

Directions

1. Preheat Broiler.
   
2. Arrange chicken on an aluminum lined baking sheet skin side up.
   
3. Sprinkle with salt and pepper.
   
4. Broil 6 inches from heat for 10 minutes or until skin is golden and crisp.
   
5. Combine carrots, onion and raisins in slow cooker.
   
6. Add chicken on top and pour honey over chicken.
   
7. Sprinkle chicken with dried Italian seasoning and cover.
   
8. Cook on low for 4-6 hours.
   

Special note:


If you are short on time, you can skip broiling the chicken before you slow cook it. However, broiling it first gives it better flavor and texture.

*** Tuesday ***


Stuffed Burgers


Prep time 10 minutes Cook time 20 minutes

Ingredients

1 1/2 lbs. lean ground beef

Seasoning salt

1 cup shredded cheddar cheese

4 tablespoons BBQ sauce

4 Hamburger Buns

2 medium sweet potatoes (sliced)

1 tablespoon olive oil

4 ears corn on the cob

Aluminum foil

Directions

1. Divide meat into 8 equal portions and shape into thin patties.
   
2. Sprinkle cheese in center of half the patties.
   
3. Press remaining patties on top at press together to seal.
   
4. Place on grill and cook to 160 degrees F. turning once (about 15-20 min.)
   
5. Brush with BBQ sauce during final minute of cooking.
   
6. Place on buns and top with condiments of choice.
   
7. Meanwhile, Place sweet potato slices on aluminum foil and top with olive oil.
   
8. Fold foil into packet and grill along with corn for about 15 minutes.
   
9. Serve burgers with corn and sweet potatoes.
   

*** Wednesday ***


Chicken Parmesan with whole wheat Rotini


Prep time 10 minutes Cook time 20 minutes

Ingredients

4 small boneless skinless chicken breasts

3 cups whole wheat rotini pasta

10 Ritz crackers (crushed)

1 teaspoon dried Italian seasoning

1 egg white

2 cups spaghetti sauce, divided

1 cup shredded mozzarella cheese

Fresh green salad

Directions

1. Cook pasta in large saucepan as directed.
   
2. Meanwhile, combine cracker crumbs, parmesan cheese, and Italian seasoning in a mixing bowl.
   
3. Lightly beat egg white in separate bowl.
   
4. Dip chicken breasts in egg white and then coat with cracker mixture.
   
5. Set aside.
   
6. Spray large non stick skillet with cooking spray.
   
7. Heat on medium heat and add chicken and cook for 5 min. on each side or until cooked through.
   
8. Spoon one cup of spaghetti sauce over chicken breasts and top with mozzarella cheese.
   
9. Cover and reduce heat, simmering on low for three minutes or until sauce is bubbly and cheese is melted.
   
10. Meanwhile, drain pasta and return to pan.
    
11. Add remaining 1 cup spaghetti sauce and toss to coat.
    
12. Cook on medium heat stirring occasionally until heated.
    
13. Spoon onto serving plates and top with chicken breast.
    
14. Serve with fresh green salad.
    

*** Thursday ***


Taco Bake


Prep time 15 minutes Cook time 35 minutes

Ingredients

1 lb. ground beef

1 package Kraft Deluxe Mac & Cheese dinner

1 package Taco seasoning

3/4 cup water

3/4 cup sour cream

1 cup salsa

1/2 cup crushed tortilla chips

1 1/2 cups shredded cheddar cheese (divided)

Veggie of choice

Directions

1. Preheat oven to 400 degrees F.
   
2. Prepare Mac and cheese as directed on package.
   
3. While Mac is cooking, brown meat over medium heat and drain.
   
4. Add taco seasoning and water to meat and simmer 5 minutes.
   
5. Stir sour cream into prepared Mac and Cheese.
   
6. Spoon half the Macaroni mixture into 8 inch baking dish.
   
7. Top with a layer of meat mixture, a layer of one cup cheese and a layer of remaining macaroni.
   
8. Cover and bake 15 minutes.
   
9. Top with tortilla chips, salsa and remaining cheese.
   
10. Bake uncovered an addition 5 minutes or until cheese is melted.
    
11. Serve with veggie of choice.
    

*** Friday ***


Easy orange roughy


Prep time 5 minutes Cook time 10 minutes

Ingredients

4 fresh or frozen orange roughy fillets

1/4 cup grated parmesan cheese

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

2 medium zucchini, cut into 1/4 inch thick slices

1 small sweet red pepper, sliced into strips

Aluminum foil

Directions

1. Thaw fish if frozen.
   
2. Rinse fish and pat dry with paper towel and place each fillet on a piece of foil (about 12 inch square) Sprinkle with cayenne pepper and parmesan cheese.
   
3. Top with zucchini, red peppers and salt.
   
4. Fold foil over top and seal tightly.
   
5. Grill covered over indirect heat for 8-10 minutes or until fish flakes easily with a fork.
   

*** Saturday ***


Glazed Teriyaki pork chops


Prep. Time 20 minutes Cook time 9 minutes

Ingredients

4 boneless pork loin chops, cut 3/4 inch thick

1/4 cup teriyaki sauce

12 ounces small new potatoes, quartered

1 tablespoon olive oil

1 tablespoon toasted sesame oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup steamed pea pods

Directions

1. Preheat Broiler.
   
2. Brush both sides of pork chops with teriyaki sauce.
   
3. Arrange chops on one half of unheated broiler pan; set aside.
   
4. In large bowl, toss potatoes with olive oil, sesame oil, salt and pepper until well coated.
   
5. Place potatoes on other half of boiler rack next to chops.
   
6. Broil 4 to 5 inches from heat for 9 to 11 minutes or until pork reaches a temperature of 160 degrees F. and potatoes are tender, turning pork and potatoes once during cooking.
   
7. Serve chops and potatoes with steamed pea pods.
   

Recipes for week of January 4th

Sun. Crock Pot chicken

Prep. Time: 10 min. Cook time: 7-8 hours

Ingredients:

Whole chicken 3-4 pounds

½ cup chicken broth

1/3-cup soy sauce

1/3-cup olive oil1/4 cup honey

1 tbs. Worcestershire sauce

2 tablespoons Balsamic vinegar

2 tbs. minced garlic

Juice of 1 lemon

Baby carrots

Mashed potatoes

Directions:

Spray slow cooker for easy clean up. Remove skin from chicken. Rinse chicken and pat dry. Place chicken in crock-pot. In a bowl combine all ingredients. Pour over chicken. Cover and cook on low 7-8 hours. Serve with mashed potatoes and honey glazed carrots (see chefmama archives for recipe).

Monday Baked Tortellini gratin

Prep. Time 10 min Cook time 20 min

Ingredients:

1 package refrigerated cheese tortellini

1cup heavy cream

¼ cup Parmesan cheese (grated)

Leftover chicken (optional)

Fresh fruit

Directions: Preheat oven to 350 degrees F. Cook tortellini according to package. Drain and spread in baking dish. Add cream and left over chicken (if using). Stir pasta. Sprinkle with Parmesan cheese and bake for 20 min. Serve with fresh fruit.

Tuesday Asian Baby Back Ribs

Prep time 10 min. cook time 45 min.

Ingredients:

2 racks baby back ribs

4 medium garlic cloves (finely chopped)

4 scallions (minced)

2 tablespoons soy sauce

2 tablespoons olive oil

2 table spoons brown sugar

Salt and pepper

Corn on the cob

Directions:

Preheat oven to 400 degrees F. Set ribs on large rimmed baking sheet skin side up. In a small bowl stir together garlic, scallions, soy sauce, olive oil, and brown sugar. Season ribs with salt and pepper and then brush a little sauce on skin side of ribs and turn them over. Brush remaining sauce on topside of ribs. Roast ribs in upper third of oven for 45 minutes, until brown and tender. Let sit for 10 minutes and serve with corn on the cob and Parmesan new potatoes.

Parmesan New Potatoes Recipe

Ingredients:

6 new potatoes (quartered)

1/3 small onion sliced

Olive oil

Salt and pepper

¼ cup Parmesan cheese

Directions: Place onions on aluminum foil. Add potatoes on top and season with salt and pepper. Drizzle with olive oil and sprinkle with Parmesan cheese. Fold foil around potatoes to make a packet and roast along side ribs.

Wed. Honey Coated Crunchy Chicken Fingers

Prep time 10 min. cook time 10 min.

Ingredients:

1 lb. boneless skinless chicken breasts

¼ cup honey (slightly warmed)

¼ cup water

1 cup crushed corn flakes

Directions:

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray. Cut chicken breasts crosswise into ¾ inch wide strips. In a small bowl, combine honey and water. Put cornflakes on a plate. Dip chicken strips in honey mixture that coat with cornflakes and place on baking sheet. Bake for 10 minutes or until cooked at center, turning once halfway through cooking time. Serve with sweet potatoes fries (made according to package) and fresh fruit.

Thurs. Crock pot Pork Chops and potatoes

Prep time 15 min. cook time 8 hours

Ingredients:

4 pork chops

1 sliced onion

3 potatoes peeled and sliced

1 can cream of mushroom soup

Salt and pepper

Stemmed broccoli

Directions:

Spay slow cooker for easy clean up. Place onion and potatoes in bottom of crock-pot. Place pork chops on top. Season with salt and pepper. Pour soup on top and cover and cook on low 8 hours. Serve with steamed broccoli

Fri. Lemon Shrimp Salad

Prep time 10 min. cook time30 min.

Ingredients:

1-pound medium shrimp (shelled and deveined)

2 hearts of Romaine (cut into 1 inch wide ribbons)

1 cup grape tomatoes (halved)

1 avocado (diced)

½ lemon plus two tablespoons fresh lemon juice

½ teaspoon black peppercorns

2 tablespoons olive oil

2 tablespoons grape seed oil or vegetable oil

Freshly ground black pepper

Salt

1 pinch of sugar

Directions:

Fill medium saucepan with water. Squeeze the lemon half into the water and add lemon rind along with peppercorns and a generous pinch of salt. Bring water to a boil. Add shrimp and simmer until they are curled and just pink, about 3 minutes. Using a slotted spoon transfer shrimp onto a paper towel lined plate. Place shrimp into freezer for about 5 min. or until just chilled. Meanwhile, in a large bowl, whisk the lemon juice with olive oil, grapeseed oil, sugar and a generous pinch of each salt and ground pepper. Add romaine ribbons, grape tomatoes, and diced avocado and chilled shrimp. Toss well and serve immediately.

Special Note: If your kids will not eat, serve them leftover pork from Thursday with a side salad or fresh fruit.

Sat. Grilled Chicken, Mozzarella, and Tomatoes Sandwiches

Prep time 30 minutes cook time 10 minutes

Ingredients:

¼ cup plus 2 tablespoons olive oil

Finely grated zest of 1 lemon

1 ½ tablespoons fresh lemon juice

1 tablespoon dried Thyme

2 garlic cloves, very finely chopped

Salt and pepper

1 tomatoes thinly sliced

4 ½ inch thick chicken Breast cutlets

4 ciabatta rolls, split

4 1/3 inch thick slices of fresh mozzarella

4 large basil leaves (optional)

Directions: In large bowl whisk ¼ cup of the olive oil with the lemon zest, lemon juice, thyme, garlic, and a pinch of each salt and pepper. Spoon 1-½ tablespoons of mixture into a small bowl and add tomatoes slices turning to coat. Add chicken to large bowl and turn to coat. Let chicken and tomatoes stand at room temperature for 30 min. Light grill. Brush cut sides of rolls with remaining olive oil and grill over high heat until golden. Set aside. Add chicken to grill, season with salt and pepper and grill over high heat turning once until cooked through and lightly charred, about 6 minutes. Place chicken on rolls and top with mozzarella, tomatoes, and basil leaves. Spoon any tomatoes juices onto top half of roll, close sandwiches and serve.

Special note: For a kid friendly version, I place the chicken on a roll and top with a slice of Kraft singles American cheese. I also like to serve these open faced sometimes to cut down on the carbs.

Weekly Grocery list:

Meat and Fish

1 whole chicken

1-2 slabs baby back ribs

4 pork chops

4 1-inch thick chicken breast cutlets

1-pound boneless skinless chicken breasts

1-pound medium shrimp (shelled, and deveined)

Produce

2 Small onions

4 scallions

1 package grape tomatoes

2 lemons

1 avocado

8-10 medium baking potatoes

6 new potatoes

4 ears corn on the cob

Garlic bulb

Baby carrots

2 hearts of Romaine

Broccoli

Fresh fruits of choice

4 fresh basil leaves (optional)

Dairy

Grated Parmesan cheese

4 1/3 inch thick slices of fresh mozzarella

Heavy whipping cream

Helpers

4 ciabatta rolls

1 cup crushed corn flakes

Spices and Baking

Vegetable oil

Honey

Olive oil

Soy sauce

Seasoning Salt

Brown sugar

Sugar

Balsamic vinegar

Worcestershire sauce

Black peppercorns

Salt and pepper

Thyme

Grape seed oil or vegetable oil

Cans

1can cream of mushroom soup

1 can chicken broth

Frozen

Frozen sweet potato French fries

Pasta

1 package refrigerated cheese tortellini

Misc.

Aluminum foil