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*