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