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*