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, July 10, 2011

Week 24 Recipes

Continental Chicken serve with rice and steamed green beans
Yields: 6 Servings

1 package Dried beef
6 each chicken breasts boned
6 slices bacon smoked
1 can (12 oz) Cream of mushroom soup
1/4 cup sour cream
1/4 cup flour

Arrange dried beef on bottom of greased crock pot.

Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don't use the bacon).  Mix the sour cream and flour.  Mix the soup and sour cream together, pour over chicken.  Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
Source:  unknown

Sriracha Glazed pork serve with mango and radish salad
Serves 8
2/3 cup Apricot preserves
2 tablespoon Chives chopped
2 tablespoon Rice vinegar
1 tablespoon Sriracha hot chili sauce
1 tablespoon Olive oil
2 Pork tenderloins
Salt & pepper

1. Prepare grill for medium heat. In small bowl, stir preserves, chives, vinegar and Sriracha sauce until smooth. Reserve 1/3 cup preserves mix for serving.
2. Pat pork dry with paper towels. Brush oil over pork, then sprinkle with salt & pepper.
3. Place pork on grill and cook 1-2 mins on each side to brown. Reduce heat to medium-low, cover and cook 8 mins. Brush pork with preserves mixture on all sides. Cover and cook 5-6 mins longer, turning occassionally, or until internal temperature reaches 140 degrees and outside is glazed.
4. Transfer pork to platter, let stand 5 mins. Slice pork diagonally to serve. Serve with reserved preserves mixture.

Source:  Schnucks

 Roast Beef Wraps with Dill Slaw serve with fresh, cut veggies
Yields 4 servings
3 cups shredded coleslaw mix
1/4 cup chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons horseradish drained
Kosher salt and freshly ground pepper
1/4 pound sliced dill-flavored havarti cheese
1/2 pound deli-sliced roast beef
4 whole-wheat wraps
Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
Source: Food Network Magazine

Spiedano Romano Buns serve with potato or pasta salad
Yields 8 servings
1/2 cup Butter softened
1/8 cup Mustard
1 Green onion sliced
1 tablespoon Poppy seed
8 Sandwich buns
16 slices Ham (deli)
8 slices Swiss cheese
Cream butter, mustard green onion and poppy seed together. Spread mix on cut sides of buns, spread thin. Put on a couple slices of ham and a slice of cheese. Spread tops of buns with some of the butter mix. Bake at 325 for 10-15 mins.
Source:  Jacquie Lou

Open Faced Tomato Cheese Sandwich serve with carrot sticks
Yields 6 servings
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic halved
1 medium tomato halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese

Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.

Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
Source:  Food Network Magazine

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