You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, May 29, 2011

Week 18 Recipes

Country Fried Steak serve with herbed new potatoes and corn
Serves 4
5 tablespoon Flour divided
1/4 cup Cornmeal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 pound Beef cube steaks (about 4)
1 large Egg white
1 teaspoon Water
2 tablespoon Oil
1 tablespoon Butter
2 tablespoon Flour
1 1/2 cup Milk
1 teaspoon Beef bouillon granules
1/2 teaspoon Marjoram
1/4 teaspoon Thyme
1/8 teaspoon Pepper

Combine 3 Tbls flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet over medium high heat, cook two steaks in 1 tbls oil for 5-7 minutes on each side or until crisp, ligthly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constatnly; reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve gravy over steaks.

Source:  unknown

Easy Lasagna Bake serve with salad and garlic bread

Serves 6-8
8 ounces Wide noodles cooked
1 pound Ground beef
2 tablespoon Oil
32 ounces Spaghetti sauce
1 pint Cottage cheese
4 tablespoon Parmesan
1 tablespoon Parsley
8 ounces Mozzarella

Brown meat in oil. Layer 1/2 of noodles, meat, sauce and cheese in 9x13 pan. Repeat layers. Sprinkle with mozzarella. Bake at 375 for 30 mins.

Source:  unknown

 Drunken Cheesy Bread serve with a garden salad
Serves 4
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion thinly sliced
1/8 pound thinly sliced cooked ham
3/4 cup white wine
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) grated Gruyere

1Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère..2Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates..
Source:  Real Simple

Fettucine with Artichokes and Bacon serve with a salad
3/4 pound fettuccine
1/4 cup, plus 1 teaspoon olive oil
2 cloves garlic
1 can cannellini beans
1 can artichoke hearts
salt and black pepper
1 slice white bread
1 teaspoon oregano

1Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot..2Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans, artichokes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 3 to 4 minutes..3Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined. Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.
Source:  RealSimple

Fried Rice

Serves 6 
2 cup Rice cooked
2 large Egg
1/4 teaspoon Salt
1/4 cup Oil
2 large Green onion sliced
1 large Garlic clove pressed
1/2 pound Meat cooked, diced
2 tblspoons Soy sauce

1. In small bowl, beat eggs and salt. Place skilled over med. heat, when hot add 1 tbls oil. Cook eggs until soft curds form. Set aside.
2. Increase heat ot med-high add 1 tbls oil, when hot, cook scallions and garlic. Add meat. Cool till heated through, set aside.
3. Add 2 tbls oil, when hot, cook rice 2 mins. Add meat, eggs and soy sauce. Heat and serve.
Source:  unknown

Week 18 Shopping List

___ Soy sauce   (2 tblspoons)
___ Flour   (7 tablespoon)
___ salt   

___ slice white bread   (1)
___ can artichoke hearts   (1)

___ Mozzarella   (8 ounces)
___ Parmesan   (4 tablespoon)
___ Butter   (1 tablespoon)
___ Cottage cheese   (1 pint)
___ Egg   (2 large)
___ Egg white   (1 large)
___ Milk   (1 1/2 cup)
___ Beef bouillon granules   (1 teaspoon)
___ Beef cube steaks (about 4)   (1 pound)
___ Ground beef   (1 pound)
___ diced Meat (any kind)  (1/2 pound)
___ thinly sliced cooked ham   (1/8 pound)
___2 cup, plus 1 teaspoon olive oil  

___ Spaghetti sauce   (32 ounces)
___ Wide noodles   (8 ounces)
___ cloves garlic   (3)
___ Cornmeal   (1/4 cup)
___ Green onion   (2 large)
___ Parsley   (1 tablespoon)
___ Thyme   (1/4 teaspoon)
___ yellow onion   (1/2 small)
___ Rice   (2 cup)

___ black pepper   (2 teaspoon)
___ oregano   (1 teaspoon)

___ baguette, cut into 2-inch slices   (1/2)
___ fettuccine   (3/4 pound)
___ Marjoram   (1/2 teaspoon)
___ can cannellini beans   (1)
___ white wine   (3/4 cup)

Sunday, May 22, 2011

Week 17 Recipes

Eggs Benedict serve with roasted asparagus
Serves 4
7 large Egg
1/2 cup Butter
1 tablespoon Lemon Juice
1 tablespoon Water
Salt & pepper
2 English muffins split
4 slices Canadian bacon

1. Poach 4 eggs. Lighlty drop each egg into simmering water. Time for 3-5 minutes.
2. Make Hollandaise Sauce. In a double boiler, combine 3 egg yolks, lemon juice and water. Place over gently boiling water. Add butter by Tablespoonfuls and whisk in as the butter melts. Once all butter is incorporated, cook for about 2 minutes to thicken.
3. Broil English muffins, split side up, for about 2 minutes until toasted. Place a slice of canadian bacon on each muffin half and broil for another minute.
4. Place a poached egg on each muffin half. Spoon Hollandaise over each egg.
Source:  Better Homes and Gardens

AM’s Brisket  serve with mashed potatoes and steamed green beans
Serves 12
3 pounds Beef Brisket
1 medium Onion sliced
1 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Instant coffee powder
4 tablespoon Brown sugar
2 tablespoon Worcestershire sauce
1 cup Ketchup
1/2 cup Beef broth

Boil brisket 4 hours with onion, salt and pepper. Slice the meat. Make sauce (salt, pepper, coffee, sugar, worcestershire, ketchup, broth). Pour sauce over meat and bake at 350° for 1/2 hour; covered.
Source:  family friend

Shepherd’s Pie serve with a garden salad

Serves 6
2 tablespoon Butter
1/2 cup Onion chopped
2 tablespoon Flour
2 cup Beef stock
1 tablespoon tomato paste
1 teaspoon Mushroom Ketchup (a mushroom 'paste' - optional)
1 teaspoon Parsley
1 teaspoon thyme leaves
Salt and pepper
1 pound Ground beef cooked
4 cup Mashed potatoes

Melt the butter in a small saucepan, add the onion, cover and cook over a slow heat for 5 minutes. Add the flour and cook until brown. Add the stock, bring to the boil, skim if necessary. Add the tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat to the sauce and bring to the boil. Taste and correct seasoning.
Put in a pie dish or dishes. Cover with the mashed potatoes and score with a fork. Reheat in a moderate oven 350° for about 30 minutes approx., depending on size. 

Source:  Ballamaloe Cookery School 

Scalloped Potatoes and Ham with roasted broccoli
Serves 6
6 tablespoons butter divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 -1/2 cups chopped fully cooked ham
1 small onion grated

In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
Source:  Taste of Home

Coconut Curry Chicken serve with a tropical fruit salad
Serves 4
1 1/2 cups white rice
2 teaspoons curry powder
One 13.5-ounce can coconut milk
4 skinless
2 teaspoons five-spice powder

1. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
Source: Rachael Ray

Week 17 Shopping List

___ all-purpose flour   (1/4 cup + 2 tablespoons)
___ Brown sugar   (4 tablespoon)
___ Salt   (2 teaspoon)
___ English muffins   (2)
___ Beef broth   (2 1/2 cup)

___ tomato paste   (1 tablespoon)
___ Instant coffee powder   (2 teaspoons)
___ Ketchup   (1 cup)
___ Worcestershire sauce   (2 tablespoon)
___ Butter   (1 cup)

___ Egg   (7 large)
___ milk   (3 cups)
___1 -1/2 cups chopped fully cooked ham  

___ Beef Brisket   (3 pounds)
___ Canadian bacon   (4 slices)
___ Ground beef   (1 pound)
___ dried parsley flakes   (1 teaspoon)
___ Lemon Juice   (1 tablespoon)
___ Mashed potatoes   (4 cup)
___ Mushroom Ketchup   (1 teaspoon)
___ Onion   (3 medium)
___ Parsley   (1 teaspoon)
___ thinly sliced peeled potatoes   (6 cups)
___ thyme leaves   (1 teaspoon)
___ white rice   (1 1/2 cups)

___ dried thyme   (1/2 teaspoon)
___ Pepper   (3/4 teaspoon)

Sunday, May 15, 2011

Week 16 Recipes

Quick Beef Bourguignon serve with green beans and boiled potatoes
Serves 4
1 tablespoon olive oil
1 1/4 pounds sirloin steak cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 -ounce can Campbells Golden Mushroom soup
1/2 cup flat-leaf parsley chopped (optional)

Heat the oil in a large saucepan over medium-high heat.
Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.
Divide into individual bowls and sprinkle with the parsley, if using.
Source:  Real Simple

Chicken Florentine serve with a garden salad and garlic bread
Serves 4
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach drained
4 ounces fresh mushrooms sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C)
Source:  unknown

Shrimp and Vegetable Pasta
Serves 4
1 pound Fresh shrimp peeled, deveined, tail off
2 small Zucchini sliced
2 tablespoon Garlic minced
1 medium Onion quartered
1 medium Red bell pepper sliced
1 medium Green bell pepper sliced
1 teaspoon Mrs Dash garlic and herb or regular
1 can (12 oz) Diced tomatoes well drained
1 teaspoon Basil
1 teaspoon Parsley
1 medium Lemon juiced
2 tablespoon Olive oil
1/2 cup 4 cheese Itlaian blend shredded
1 package Angel hair

Saute onion, garlic, peppers and zucchini in oilive oil. Add tomatoes, lemon zest and juice. Add shrimp, basil, Mrs Dash and pepper. Saute until Shrimp is cooked. Serve over pasta and top with cheese.
Source:  a friend
Sloppy Joes serve with potato salad and raw, cut vegetables
Serves 4
1 pound Ground beef
1 cup Ketchup
1 medium Onion chopped
2 tablespoon Sugar
1/2 teaspoon Chili powder
2 tablespoon Dry mustard
1 tablespoon Vinegar
4 burger buns
Brown meat and onion. Drain off grease. Add other ingredients and simmer.
Source:  My mom
Small Frittatas serve with steamed asparagus
Serves 4
8 large Eggs
1/2 cup Half and half
1/2 teaspoon Salt
Assorted mix ins (cheese, diced vegetables, bacon, ham, sausage)

Whisk together eggs and 1/2 and 1/2. Evenly distribute in 12 muffin cups. Add mix-ins to each cup. Sprinkle with cheese. Bake 20-25 minutes till puffy and edges are golden brown.

Week 16 Shopping List

___ Salt   (1/2 teaspoon)
___ Sugar   (4 tablespoon)
___ 4 cheese Itlaian blend   (1/2 cup)
___ grated Parmesan cheese   (1/2 cup)
___ shredded mozzarella cheese   (2 cups)
___ pounds sirloin steak   (1 1/4 lb)
___ Ketchup   (2 cup)
___ butter   (1/4 cup)
___ Eggs   (8 large)
___ bacon bits   (2/3 cup)
___ Ground beef   (2 pound)
___ skinless, boneless chicken breast halves   (4)
___ olive oil   (3 tablespoon)
___ Vinegar   (2 tablespoon)
___ Angel hair   (1 package)
___ (10.75 ounce) can condensed cream of mushroom soup   (1)
___ (13.5 ounce) cans spinach   (2)
___ 10-ounce package sliced mushrooms   (1)
___ 16-ounce package frozen pearl onions   (1)
___ Basil   (1 teaspoon)
___ Diced tomatoes   (1 can (12 oz)
___ flat-leaf parsley   (1/2 cup)
___ Garlic   (2 tablespoon)
___ Green bell pepper   (1 medium)
___ Lemon   (1 medium)
___ lemon juice   (1 tablespoon)
___ minced garlic   (3 teaspoons)
___ Onion   (3 medium)
___ Campbells Golden Mushroom soup   (1)
___ 4 ounces fresh mushrooms  
___ Parsley   (1 teaspoon)
___ Red bell pepper   (1 medium)
___ Zucchini   (2 small)
___ Fresh shrimp   (1 pound)
___ Chili powder   (1 teaspoon)
___ Dry mustard   (4 tablespoon)
___ Burger buns   
___ Half and half   (1 cup)
___ Italian seasoning   (1 tablespoon)
___ Mrs Dash   (1 teaspoon)
___ red wine   (2 cups)
___ assorted mix ins for frittatas:  cheese, ham, sausage, bacon, mixed vegetables, spinach- whatever you like.

Sunday, May 8, 2011

Week 15 Recipes

Beer Cheese Soup serve with crusty bread
Serves 6
1/2 cup Butter
1/4 cup Onion chopped
1 cup Flour
4 cup Chicken broth
1 1/2 cup Cream
16 ounces Cheese Whiz
6 ounces Beer
1 tablespoon Worcestershire sauce

Melt butter and saute onions. Add flour, mix until completely blended. Heat on low for 5 mins, stirring occasionally. Add broth and cream. Mix until thick and smooth. Add Cheese Whiz. Mix until cheese is melted and soup is smooth. Add beer and worcestershire sauce. Simmer 15 mins, stirring constantly. Serve hot with croutons.
Source:  My sister

Chicken Pot Pie serve with a garden salad

Yields 6 servings
1 package Pillsbury refrigerated pie crust (or make your own)
1/3 cup Butter
1 small Onion chopped
1/3 cup Flour
Salt & pepper
1 1/2 cups Chicken or beef broth
2/3 cup Milk
1/2 pound Chicken or beef cut up
2 cups Mixed vegetables

Preheat oven to 425°. Melt margarine over medium heat and add onions; saute. Stir in flour, salt & pepper. Stir in broth and milk. Cook till bubbly and thick. Add meat and veggies. Spoon into crust and top with second crust. Seal edges and cut into slits. Bake 30 min. or until golden brown. Let stand for 5 mins.
Source:  A Friend

Italian Shredded Beef Sandwiches serve with potato salad

Yields 12 servings
5 pounds Chuck roast
3 cup Water
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1 pkg Good Seasonings Italian salad dressing mix

 Sandwich Buns
Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred. Return shredded meat to broth and cook until heated through.

Use a slotted spoon to serve meat on large buns or rolls.
Source:  unknown

Pasta Primavera serve with garlic bread

Yields 4 servings
6 tablespoon(s) olive oil divided
1 1/2 cup(s) plum tomatoes chopped, peeled, and seeded (or whole canned San Marzano tomato
2 clove(s) garlic divided, minced
2 cup(s) porcini or button mushrooms roughly chopped
1 cup(s) asparagus tips blanched in boiling salted water for 4 minutes
1 cup(s) broccoli florets blanched in boiling salted water for 4 minutes
1 medium zucchini quartered, cut into 1-inch lengths, and blanched in boiling sal
1/2 cup(s) frozen peas thawed in boiling salted water
1 cup(s) heavy cream
2/3 cup(s) Parmigiano-Reggiano plus additional for garnish
2 tablespoon(s) butter
1 pound(s) spaghetti
1/2 cup(s) pine nuts lightly toasted
2 tablespoon(s) basil cut into chiffonade

1.Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2.Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3.Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4.Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5.To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated  cheese.
Source:  Le Cirque

Peking Pork with Sweet and Sour serve with rice

Yields 4 servings
1 -1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves
Steamed rice

1.In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.

2.In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
3.Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
4.In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.
5.Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
6.Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.

Week 15 Shopping List

___ Sandwich buns   (1 dozen) 
___ light soy sauce   (1/4 cup) Asian
___ Flour   (2  cup) Baking
___ granulated sugar   (2 cups) Baking
___ Salt   (1 teaspoon) Baking
___ Cheese Whiz   (16 ounces) Cheese
___ Good Seasonings Italian salad dressing mix   (1 pkg) Condiments
___ ketchup   (1/4 cup) Condiments
___ Worcestershire sauce   (1 tablespoon) Condiments
___ Butter   (5/6 cup) Dairy
___ Heavy Cream   (1 1/2 cup) Dairy
___ Parmigiano-Reggiano   (2/3 cup) Dairy
___ Milk   (2/3 cup) Dairy
___ tablespoon(s) butter   (2) Dairy
___ pine nuts   (1/2 cup) Deli
___ Pillsbury refrigerated pie crust   (1 package) Frozen foods
___ cup(s) frozen peas   (1/2) Frozen Vegetables
___ Chicken broth   (4 cup) Meats
___ Chicken or beef   (1/2 pound) Meats
___ Chicken or beef broth   (1 1/2 cups) Meats
___ pounds boneless pork loin   (2) Meats
___ distilled white vinegar   (1 cup) Oils
___ peanut oil   (4 cups) Oils
___ tablespoon(s) olive oil   (6) Oils
___ toasted sesame oil   (1/4 teaspoon) Oils
___ pound(s) spaghetti   (1) Pasta
___ Basil   (1 teaspoon) Produce
___ Cilantro    Produce
___ clove(s) garlic   (2) Produce
___ cornstarch   (2/3 cup) Produce
___ asparagus tips   (1 cup) Produce
___  broccoli florets   (1 cup) Produce
___  plum tomatoes   (1 1/2 cup) Produce
___  porcini or button mushrooms   (2 cup) Produce
___ Garlic powder   (1/2 teaspoon) Produce
___ Mixed vegetables   (2 cups) Produce
___ Onion   (1/4 cup) Produce
___ Onion   (1 small) Produce
___ Onion powder   (1 teaspoon) Produce
___ tablespoon(s) basil   (2) Produce
___ zucchini   (1 medium) Produce
___ Chinese rice wine   (2 tablespoon)
___ Black pepper   (1 teaspoon) Spices
___ Oregano   (1 teaspoon) Spices
___ Beer   (6 ounces) Unassigned
___ Chuck roast   (5 pounds) Unassigned

Sunday, May 1, 2011

Week 14 Recipes

Prairie Chicken serve with mashed potatoes and green beans
Yields appx. 10 servings
3 teaspoon Salt
3 teaspoon Paprika
1/2 teaspoon Cayenne
1 1/2 teaspoon Onion powder
1 teaspoon Thyme
1 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Celery salt
(2) 3 pound Chickens 

In small bowl, combine all spices. Rinse and pat chickens dry. Rub spice inside and out, patting mixture to evenly distribute. Refrigerate overnight. When ready to roast, stuff cavity with chopped onions. Roast, uncovered, at 275° about 4 1/2-5 hours, basting occ. with pan juices. If not enough juices after 1 hour, add 3 Tbls butter. 
Source:  Murder Mystery Dinner Party

Adobo Meatball mac n cheese serve with a salad
Yields 6-8 servings
1 (8 ounce) package elbow macaroni
3/4 pound lean ground beef
3 tablespoons adobo seasoning
2 teaspoons powdered jalapeno pepper
2 teaspoons olive oil
2 teaspoons butter
1/4 cup cream
1 cup light sour cream
4 cups shredded Cheddar cheese
2 cups fat-free cottage cheese
1/2 cup crumbled cotija cheese
1/2 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
salt and white pepper to taste
1 cup canned diced green chiles
1.Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
2.In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. Roll into small, 1 inch meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
3.While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.
4.Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.
5.Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.
Source:  allrecipes.com

Baked Pork Chops and Rice serve with steamed asparagus
Yields 4 servings
6 porkchops
1 cup rice
12 oz can beef consomme
1 cup water
1 tablespoon A1 Steak Sauce
InstructionsBrown chops.  Put rice in casserole and cover with consomme, water and A1.  Bake at 350 for about 45 mins until juices run clear.
Source:  mother in law

Kielbasa Skillet Supper serve with a salad
Serves 4
1 pound Kielbasa
4 large Potato cubed
1 cup Salsa
1 cup Corn
1 tablespoon Oil
Cook potatoes in oil till golden and crusty.  Add rest of ingredients and heat till warmed through.


French Onion Soup serve with crusty bread
Yields 6-8 servings

3 tablespoons unsalted butter cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thic
Table salt
2 cups water plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Source:  Cooks Illustrated

Week 14 Shopping List

___ salt   
___ beef broth   (2 cups)
___ chicken broth   (4 cup)
___ 12 oz can beef consomme
___ A1 Steak Sauce (1 TBLS)
___ crumbled cotija cheese   (1/2 cup)
___ ounces shredded Gruyère cheese   (8)
___ shredded Cheddar cheese   (4 cups)
___ butter   (2 teaspoons)
___ cream   (1/4 cup)
___ fat-free cottage cheese   (2 cups)
___ light sour cream   (1 cup)
___ unsalted butter   (4 tablespoon)
___ Chickens TWO OF THEM   (3 pound)
___ lean ground beef   (3/4 pound)
___ Salsa   (1 cup)
___ Oil   (1 tablespoon) Oils
___ olive oil   (3  tablespoon)
___ bay leaf   (1)
___ Celery salt   (1 teaspoon)
___ chopped fresh cilantro   (2 tablespoon)
___ Corn   (1 cup)
___ Lemon   
___ Potato   (4 large)
___ powdered jalapeno pepper   (2 teaspoons)
___ sprigs fresh thyme   (6)
___ Thyme   (1 teaspoon)
___ yellow onions   (6 large)
___ Black pepper   (1 teaspoon)
___ Cayenne   (1/2 teaspoon)
___ Garlic powder   (1 1/2 teaspoon)
___ Onion powder   (1 1/2 teaspoon)
___ Paprika   (3 teaspoon)
___ (8 ounce) package elbow macaroni   (1)
___ adobo seasoning   (3 tablespoon)
___ baguette   (1 small)
___ canned diced green chiles   (1 cup)
___ 6 pork chops
___ Ground  Beef (1 pound) 
___ Kielbasa   (1 pound)
___ dry sherry   (1/2 cup)