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.
Tuesday, April 28, 2009
Wednesday, April 15, 2009
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.
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.
Thursday, April 9, 2009
Saturday, March 21, 2009
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
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
Friday, March 6, 2009
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*
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*
Sunday, February 1, 2009
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
*** 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
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