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.

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


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.

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