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, June 26, 2011

Week 22 Recipes

Southwestern chicken Fajita Pizza
Serves 4-6
1 teaspoon Oil
1/2 medium Red bell pepper cut into strips
1/2 medium Green bell pepper cut into strips
1 small Onion sliced
1 pound Boneless chicken cut into strips
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/4 teaspoon Salt
1 large Pizza Crust prebaked
1 cup Salsa
1/4 cup Cilantro
1/4 pound Cheddar cheese shredded
Cook red and green peppers and onion in oil in large non stick skillet over medium high heat about 2 minutes or until crisp-tender. Remove from skillet. Add chicken, sprinkle with chili powder, cumin and salt. Cook, stirring, over medium high heat 3-5 minutes or until chicken is no longer pink.
Place pizza crust on cookie sheet. Spread salsa over crust, top with chicken, pepper mix, cilantro and cheese.
Bake at 425° for 10-15 mins.
Source:  unknown

BLT pasta salad
Serves 6-8
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion chopped
2 tomatoes, chopped
1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2.Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3.In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving. 
Source:  allrecipes.com

Baltimore Beef Bad Boys serve with some fresh cut vegetables
Makes 8 Sandwiches
For the Meat:1 tablespoon fine sea salt
Black pepper freshly ground
1 tablespoon Onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 pounds beef top round cut into 2 equal pieces
For the Sandwiches:1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
16 slices rye bread lightly toasted
2 white onions sliced paper-thin
Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good.
Source:  Food Network Magazine
Corn and Ham Chowder serve with cornbread
Serves 6
2 cups corn kernels
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion diced
3 stalks celery thinly sliced
1 large clove garlic minced
Kosher salt
1 8-ounce ham steak diced
2 large russet potatoes peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream

Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.

Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
Source:  Food Network Magazine
Risotto with Edamame serve with a garden salad
Serves 4
2 tablespoons olive oil
1 large yellow onion chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon chopped
1 cup grated Parmesan
Kosher salt and pepper
Heat the oil in a large saucepan over medium heat.
Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spoon into individual bowls and top with the remaining Parmesan.
Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Source:  Real Simple

Week 22 Shopping List

___ fine sea salt   (2 tablespoon)
___ slices rye bread   (16)
___ Cheddar cheese   (1/4 pound)
___ grated Parmesan   (1 cup)
___ light Ranch-style salad dressing   (1 1/2 cups)
___ mayonnaise   (1/2 cup)
___ prepared hot horseradish   (1/2 cup)
___ heavy cream   (2/3 cup)
___ sour cream   (1/2 cup)
___ unsalted butter   (5 tablespoon)
___ corn kernels   (2 cups)

___ 8-ounce ham steak   (1)
___ Boneless chicken   (1 pound)
___ pounds beef top round   (2)
___ sliced bacon   (1 pound)
___ Salsa   (1 cup)
___ Oil   (1 teaspoon)
___ olive oil   (2 tablespoon)
___ (16 ounce) package medium seashell pasta   (1)
___ Cilantro   (1/4 cup)
___ clove garlic   (1 large)
___ fresh lemon juice   (1 teaspoon)
___ fresh tarragon   (1 tablespoon)
___ grated lemon zest   (2 teaspoons)
___ Green bell pepper   (1/2 medium)
___ minced garlic   (1 teaspoon)
___ onion   (4 large)

___ Red bell pepper   (1/2 medium)
___ russet potatoes   (2 large)
___ scallions, chopped   (6)
___ sprigs thyme   (4)
___ stalks celery   (3)
___ tomatoes, chopped   (2)
___ white onions   (2)
___ Arborio rice   (2 cups)

___ Black pepper   
___ Chili powder   (2 teaspoon)
___ Cumin   (1/2 teaspoon)
___ dried oregano   (2 teaspoons)
___ garlic powder   (1 tablespoon)
___ Onion powder   (1 tablespoon)
___ paprika   (1 tablespoon)
___ low-sodium vegetable broth   (4 1/2 cups)
___ Pre-Baked Pizza Crust   (1 large)
___ shelled edamame   (1 1/2 cups)
___ dry white wine   (1 cup)

Sunday, June 19, 2011

Week 21 Shopping List

___ Flour   (1/3 cup)
___ salt   (6 1/2 teaspoon)

___ (6 ounce) can tomato paste   (2)
___ Chicken or beef broth   (1 1/2 cups)
___ Tomato sauce   (8 ounces)
___ grated Parmesan cheese   (1/3 cup)
___ Round steak   (1 pound)
___ Butter   (1/3 cup + 2 Tbls)

___ Milk   (2/3 cup)
___ Sour cream   (1/2 cup)
___ pine nuts or walnuts   (2 tablespoon)
___ Pillsbury refrigerated pie crust   (1 package)

___ Bacon   (6 slices)
___ Chicken or beef   (1/2 pound)
___ pounds beef stew meat   (6)
___ olive oil   (1/3 cup)
___ vegetable oil   (2/3 cup)
___ Cooked egg noodles   
___ Spaghetti   (1 pound)
___ clove garlic   (3)
___ Cream of mushroom soup   (1 can (12 oz)
___ Mixed vegetables   (2 cups)
___ Onion   (8 medium)

___ Tomato soup   1 can (12 oz)
___ ground black pepper   (1 teaspoon)
___ Hungarian sweet paprika   (4 tablespoon)
___ pepper   (1/8 teaspoon)
___ Salt & pepper   
___ Basil packed (2/3 cup)
___ Velveeta   (1/4 pound)

Week 21 Recipes

Pesto Pasta Serve with garlic bread
Serves 6
2/3 cup packed coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic peeled
1. Place all ingredients in a food processor and pulse till blended well.
2. Cook pasta according to package directions. Save 1/2 cup of the pasta cooking water. Drain pasta.
3. Toss pasta, cooking water and 3-4 Tablespoons of pesto together. (Add more pesto to your tastes.)
Source:  unknown

Chicken Pot Pie serve with a garden salad
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 mead 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

Beef Stroganoff serve with steamed peas
Serves 4-6
1 can (12 oz) Cream of mushroom soup
1 pound Round steak cut into thin strips
1/2 cup Onion sliced
2 tablespoon Butter
1/2 cup Sour cream
1/3 cup Water
Cooked egg noodles
Brown meat and cook onion in butter until tender. Add remaining ingredients, cover; simmer 45 mins. Stir occasionally.
Source: unknown

Cheese Spaghetti serve with a garden salad and crusty bread
Serves 6
1 pound Spaghetti
6 slices Bacon
1 medium Onion chopped
1/4 pound Velveeta cubed
1 can (12 oz) Tomato soup
1/2 can (12 oz) Water
8 ounces Tomato sauce

Cook pasta. Cook onion and bacon in skillet. Chop bacon. Combine all together and bake at 350° for about 45 mins to an hour.
Source:  Dorothy Nelsen
Hungarian Goulash serve with steamed green beans
Serves 10
1/3 cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic minced
1 teaspoon salt
1.Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
2.In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender. 
Source: allrecipes.com

Sunday, June 12, 2011

Week 20 Recipes

Split Pea Soup serve with crusty bread
Serves 6
1 pound Dried split green peas
1 cup Carrot diced
1 cup Onion diced
1/2 cup Celery chopped
1 teaspoon Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 can (12 oz) Chicken broth
3 cup Water
2 large Smoked ham hocks
Combine all in crockpot. Cover; cook on low heat setting for 8-9 hours until peas are very soft. Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred; stir into soup.
Source:  unknown
Beef Teriyaki Grilled serve with rice and steamed vegetables
Serves 6
1/2 cup Oil
1/3 cup Soy sauce
1/4 cup Red wine vinegar
2 tablespoon Lemon juice
1 1/2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 Garlic clove minced
1/2 teaspoon Pepper
1 pound Beef flank or skirt steak

Slice steak into thin slices, against the grain.  Mix together marinade in plastic bag.  Place meat in bag and marinate for at least an hour.  Grill steak to your desired "doneness".
Source: allrecipes.com
Shrimp Scampi serve with salad and crusty bread
Serves 4
1 pound Shrimp peeled and deveined
1 pkg Spaghetti
1 stick Butter
2 cloves Garlic pressed
1/3 cup White wine
Parmesan cheese
Bread crumbs
1. Cook pasta according to package directions.
2. In saucepan, melt butter. Add garlic, cook a couple of minutes.
3. Add white wine and shrimp. Cook until shrimp is done (light pink).
4. Thicken sauce with some bread crumbs until it is the consistency you wish.
5. Serve over noodles with parmesan cheese on top.
Source:  me
Do the Mash serve with steamed green beans or broccoli
Serves 4
4 Potatoes, peeled and chunked
Milk, eyeball it
Butter 1-2 tablespoons
Lemon, peel zested & juiced
4 Chicken breasts skin on
Olive oil
Boil potato chunks, drain and add milk, butter, grated lemon peel, salt and pepper. Mash the potatoes and stuff them under each chicken skin. Drizzle the chicken with oil and bake for 40 minutes. Stir butter and lemon juice in the pan juices, then spoon the sauce over the chicken.
Source:  Rachel Ray
Dough Ingredients:
•3 cups flour (plus a little more for kneading)
•1 teaspoon salt
•1/2 cup cold water
•1 egg
•1 egg white
•1 teaspoon vinegar
•3 tablespoons shortening
1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours *tip*.
7.  Roll out dough 1/4 inch thick.  Cut into circles about 4" in diameter.
*Tip*: If you want to keep the dough longer than 24 hours, you can freeze it.

Beef Filling:
•2 lbs ground beef
•2 small potatoes, diced into one inch cubes and boiled until soft
•1 onion, peeled and coarsely chopped
•5 cloves of garlic, peeled and finely chopped
•1/4 cup green olives, finely chopped
•2 hardboiled eggs, coarsely chopped
•1 cup beef broth
•1/2 cup raisins, soaked in warm water for 1 hour (optional)
•1 teaspoon oil

Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough seal with a fork and cook accordingly.
Source:  about.com

Week 20 Shopping List

___ Soy sauce   (1/3 cup)
___ Bread crumbs   
___ Flour   (3 cup)
___ raisins   (1/2 cup)
___ Salt   (1 1/2 teaspoon)
___ Shortening   (3 tablespoon)
___ beef broth   (1 cup) 
___ Chicken broth   (3 can (12 oz)

___ green olives   (1/4 cup)
___ Parmesan cheese   
___ Dijon mustard   (1 tablespoon)
___ Worcestershire sauce   (1 1/2 tablespoon)
___ Butter   (2 stick)
___ Egg   (1 large)
___ Egg white   (1 large)
___ hardboiled eggs   (2)
___ Milk   
___ Dried split green peas   (1 pound)

___ Beef flank or skirt steak   (1 pound)
___ Chicken breasts   (4)
___ lbs ground beef   (2)
___ Smoked ham hocks   (2 large)
___ Oil   (1/2 cup + 1 tsp)

___ Olive oil   
___ Red wine vinegar   (1/4 cup)
___ Vinegar   (1 teaspoon)
___ Spaghetti   (1 pkg)
___ Carrot   (1 cup)
___ Celery   (1/2 cup)
___ cloves of garlic   (9)
___ Lemon   
___ Lemon juice   (2 tablespoon)
___ onion, peeled and coarsely chopped   (2)
___ Potatoes   (6)
___ Thyme   (1 teaspoon)
___ Shrimp   (1 pound)
___ Pepper   (1 teaspoon)
___ White wine   (1/3 cup)

Sunday, June 5, 2011

Week 19 Recipes

Chili Dogs serve with potato salad and fresh cut veggies
Serves 6
1 pound lean ground beef
1 cup Beef broth
1/4 cup Ketchup
1 1/2 tablespoon Chili powder
1 teaspoon Garlic powder
salt and pepper to taste
1 tablespoon Cider Vinegar
1/8 teaspoon Cayenne
1/4 teaspoon Cumin

hot dogs
hot dog buns

Place all ingredients in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until ground beef is thoroughly cooked. The fat will rise to the top and can be skimmed off during the cooking process.
Source:  allrecipes.com

Jerk Chicken Nachos
Serves 6
6 cups Tortilla chips
3 cups Chicken cooked, shredded
2 cups Cheddar and Monterey Jack Cheese blend shredded
2 tablespoons Jamaican Jerk Rub
1 small Bell pepper yellow or red, or combination
1 Lime
2 tablespoon Cilantro chopped
1. Preheat oven to 425°. Arrange tortilla chips in a slightly overlapping layer on baking stone.
2. In large bowl, combine chicken, cheese and 1 tablespoon of the jerk rub; mix gently. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.
3. Dice bell pepper, cut lime in half. Juice lim into small bowl; add remaining jerk rub and bell pepper and mix well.
4. Snip cilantro til minced. Spoon bell pepper mix over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Source:  Pampered Chef

New Haven Clam Pizza serve with a garden salad
Yields: 8 Servings
1 package Yeast (1/4 ounce) active dry
1 cup warm water (110° to 115°)
1 teaspoon sugar
2 cup Flour all purpose 2 1/2 cups
1 teaspoon salt
2 tablespoons Olive oil
2 cans chopped clams, drained (6-1/2 ounces each)
4 bacon strips cooked and crumbled
3 garlic cloves minced
2 tablespoons Parmesan cheese grated
1 teaspoon Dried oregano
1 cup Mozzarella shredded
In a bowl, dissolve yeast in water. Add sugar; let stand for 5
minutes. Add the flour, salt and oil; beat until smooth. Cover and
let rise in a warm place until doubled, about 15-20 minutes.
Punch dough down. Press onto the bottom and up the sides of a greased
14-in. pizza pan; build up edges slightly. Prick dough several times
with a fork.
Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over
crust in order listed. Bake for 13-15 minutes or until crust is
golden and cheese is melted. Cut into wedges.
Source:  Taste of Home

Pasta Salad
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham cut into thin strips
1 (10 ounce) package frozen English peas thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
2.Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
3.In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
4.Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor. 
source:  allrecipes.com

Pizza Bake serve with a salad
2 pound Ground beef
1 medium Onion chopped
2 cans Pizza sauce
1 package Spiral Noodles
2 large Egg
2 cup Milk
1/2 cup Parmesan
1 package Pepperoni
1 package Mozzarella shredded

Brown beef and onion. Mix in sauce. Layer in bottom of casserole.
Mix cooked noodles, egg, milk and parmesan. Layer over beef mixture.
Cover in cheese. Layer pepperoni on top.
Bake at 325° until bubbly and browned.

Week 19 Shopping List

___ Flour   (2 cup)
___ salt   (1 teaspoon)
___ sugar   (1 teaspoon)
___ Yeast   (1 package)
___ Beef broth   (1 cup)

___ Cheddar and Monterey Jack Cheese blend   (2 cups)
___ Mozzarella   (1 cup)

___ Mozzarella   (1 package)
___ Parmesan   (1/2 cup)
___ Parmesan cheese   (2 tablespoon)
___ shredded Swiss cheese   (1 cup)
___ Cider Vinegar   (1 tablespoon)
___ Ketchup   (1/4 cup)
___ mayonnaise   (1/2 cup)
___ prepared mustard   (1 teaspoon)
___ Egg   (4 large)
___ Milk   (2 cup)
___ sour cream   (1/4 cup)
___ (10 ounce) package frozen English peas   (1)

___ bacon strips   (4)
___ Chicken   (3 cups)
___ Ground beef   (2 pound)
___ lean ground beef   (1 pound)
___ ounces cooked ham   (2)
___ hot pepper sauce   (1 teaspoon)
___ Olive oil   (2 tablespoon)
___ (8 ounce) package small seashell pasta   (1)
___ Pizza sauce   (2 cans)
___ Spiral Noodles   (1 package)
___ Bell pepper   (1 small)
___ Cilantro   (2 tablespoon)
___ garlic cloves   (3)
___ Lime   (1)
___ Onion   (1 medium)
___ Cayenne   (1/8 teaspoon)
___ Chili powder   (1 1/2 tablespoon)
___ Cumin   (1/4 teaspoon)
___ Dried oregano   (1 teaspoon)
___ Garlic powder   (1 teaspoon)
___ paprika   (1 teaspoon)
___ Pepperoni   (1 package)
___ salt and pepper to taste 
___ Jamaican Jerk Rub   (2 tablespoon)
___ Tortilla chips   (6 cups)

___ hot dogs
___ hot dog buns