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, October 23, 2011

Week 39 Recipes

Bean Soup serve with cornbread, crackers or crusty bread
Yields 6-8 servings

2 cup Navy beans
2 stalks Celery
1 package Onion soup mix
2 teaspoon Beef bouillion
2 teaspoon Worcestershire sauce
6 ounce Tomato paste
1 cup Cooked ham chopped
8 cup Water
1 medium Onion chopped
1/2 teaspoon Thyme
1/4 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Parsley
2 Bay leaf
1 dash Paprika
1 cup Carrot chopped

Wash beans and drain well. Mix all ingredients in large dutch oven or stock pot. Bring to boil. Lower heat and let simmer all day, stirring and adding water as needed.

Source:  Aunt Lorainne

Swedish Meatballs serve with egg noodles green beans

Serves 6

1 pound Ground beef
1/2 pound Ground pork
1 1/2 cups Fresh bread crumbs
1 cup Cream
1/2 cup Onion chopped
1 tablespoon Butter
1 Egg
1 tablespoon Parsley
1 teaspoon Salt
1 dash Pepper
1 dash Ground ginger
1 dash Nutmeg
For Gravy Pan drippings
4 tablespoon Butter
4 tablespoon Flour
2 teaspoon Beef bouillion
2 1/2 cup Water boiling
1 teaspoon Instant coffee
2 cup Cream 

In mixing bowl, blend together meat with electric mixer. Soak bread in cream about 5 mins. cook onion in butter in small skillet til tender. Add all ingredients to meat in bowl. Beat well with electric mixture (about 5 mins). shape into 1-1 1/2 inch balls. Place on ungreased cookie sheet. Bake at 400 for 30 minutes. Remove meatballs from pan, reserving pan drippings. Makes about 30 meatballs. Place meatballs in crockpot.

Make gravy:
Scrape cookie pan drippings into skillet. Add butter, stirring til butter melts. Stir in flour. In small bowl, combine boiling water, bouillion and instant coffee. Stir til bouillion dissolves. Slowly add to flour in skillet, stirring constantly until gravy thickens. Add cream. Blend well. pour into crockpot. Stir carefully to mix. cover, cook slowly about 30 minutes, stir occasionally.
Source:  Aunt Lorainne

Lemon Artichoke Chicken serve with rice and asparagus

Serves 4

4 Chicken breast halves skinless, boneless
2 tablespoon Olive oil
1 tablespoon Butter
1 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 Scallion chopped
1 clove Garlic minced
1/2 Lemon thinly sliced
4 oz Sliced mushrooms
7 1/2 oz Artichoke hearts undrained, chopped
1/4 teaspoon Oregano
3/4 cup Water
1/4 cup Sherry
1 tablespoon Cornstarch
1 tablespoon Chicken bouillon
1 tablespoon Lemon juice 

Sprinkle chicken with paprika, salt and pepper. heat oil and butter in skillet. Fry chicken until brown on both sides. Remove to plate. To oil in skillet, add garlic and onions. Saute until tender. Combine water, sherry and cornstarch in bowl. Blend well. Pour into skillet with onions and garlic. Stir until thickened. Add all remaining ingredients to skillet. Stir to blend. Return chicken to skillet. Cover and slowly cook for 20 mins or until chicken is tender.
Source:  Aunt Lorainne

Skillet Veggie Tacos 

Serves 6

2 Red bell pepper chopped
1 medium Onion chopped
1 cup Mushroom sliced
1 Jalapeno peppers seeded and chopped
2 Garlic minced
2 teaspoon Olive oil
1 1/2 teaspoon Cumin
1 teaspoon Oregano
3/4 cup Sweet white wine
15 oz Black beans rinsed and drained
2 cup Fresh spinach chopped
12 8 inch Flour tortillas warmed
1/2 cup Feta cheese crumbled

Saute first 5 ingredients in hot oil in skillet 5 mins or until vegetables are tender. Add cumin and oregano. Saute 2 mins. Stir in wine and simmer 10 mins. Add beans. cook until heated. Add spinach, cook 2 mins or until spinach wilts. Serve in warm tortillas with cheese. Roll up tortillas.
Source:  Aunt Lorainne

Crab Cakes serve with a fresh green salad

Serves 4-6

1/2 cup Mayonnaise
1 large Egg slightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon Hot pepper sauce
18 ounce Lump crab meat drained
1 cup Saltines crushed
1/4 cup Sweet red pepper chopped
1/4 cup Sweet purple onion chopped
1/4 cup Celery chopped
1/2 cup Pecan chopped

Stir together first 5 ingredients. Fold in remaining ingredients. Shape mixture into 8 patties. Place on cookie sheet and chill one hour. Fry patties in hot oil or butter in large skillet over medium high heat for 3-4 mins per side or until golden brown. Serve with Hoffman House Shrimp sauce.
Source:  Aunt Lorainne

Week 39 Shopping List

___ Navy beans   (2 cup) 
___ Flour   (4 tablespoon)
___ Flour tortillas   (12 8 inch)
___ Pecan   (1/2 cup)
___ Salt   (1 3/4 teaspoon)
___ Saltines   (1 cup)
___ Sugar   (1/2 teaspoon)
___ Fresh bread crumbs   (1 1/2 cups)
___ Artichoke hearts   (7 1/2 oz)
___ Black beans   (15 oz)
___ Feta cheese   (1/2 cup)
___ Instant coffee   (1 teaspoon)
___ Dijon mustard   (1 tablespoon)
___ Mayonnaise   (1/2 cup)
___ Worcestershire sauce   (1 tablespoon)
___ Worcestershire sauce   (2 teaspoon)
___ Butter   (6 tablespoon)
___ Cream   (3 cup)
___ Egg   (2 large)
___ Beef bouillion   (4 teaspoon)
___ Chicken bouillon   (1 tablespoon)
___ Chicken breast halves   (4)
___ Cooked ham   (1 cup)
___ Ground beef   (1 pound)
___ Ground pork   (1/2 pound)
___ Lump crab meat   (18 ounce)
___ Hot pepper sauce   (1/4 teaspoon) Meican
___ Jalapeno peppers   (1)
___ Olive oil   (3 tablespoon)
___ Bay leaf   (2)
___ Carrot   (1 cup)
___ Celery   (1/4 cup + 2 stalks)

___ Cornstarch   (1 tablespoon)
___ Fresh spinach   (2 cup)
___ Garlic   (3 cloves)
___ Lemon   (1/2)
___ Lemon juice   (1 tablespoon)
___ Mushroom   (1 cup)
___ Onion   (1/2 cup + 2 medium)

___ Onion soup mix   (1 package)
___ Parsley   (2 tablespoon)
___ Red bell pepper   (2)
___ Scallion   (2)
___ Sliced mushrooms   (4 oz)
___ Sweet purple onion   (1/4 cup)
___ Thyme   (1/2 teaspoon)
___ Tomato paste   (6 ounce)
___ Cumin   (1 1/2 teaspoon)
___ Ground ginger   (1 dash)
___ Nutmeg   (1 dash)
___ Oregano   (1 1/4 teaspoon)
___ Paprika   (1 dash + 1 teaspoon)

___ Pepper   (1 dash + 1/4 teaspoon)
___ Sweet red pepper   (1/4 cup) 
___ Sherry   (1/4 cup)
___ Sweet white wine   (3/4 cup)

Sunday, October 16, 2011

Week 38 Recipes

Buffalo Chicken Sandwiches serve with carrot and celery sticks
Serves 6

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle Frank’s buffalo wing sau divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls split lengthwise
Slaw Cabbage
Bottle of Chunky Bleu Cheese Dressing

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Serve with slaw cabbage combined with blue cheese dressing.
Source:  Crockpot Girls

Sunday Roast Beef and Gravy serve with mashed potatoes and peas

Serves 4
1 (3 to 4-pound) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot finely chopped
1/2 bottle drinking red wine such as Malbec
5 cups beef stock

Preheat oven to 400 degrees F.

Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.

Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
Source:  Claire Robinson

Fresh Pea Ravioli with Crispy Prosciutto
Serves 4

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2 tablespoons lemon infused olive oil plus more for drizzling
4 slices prosciutto cut into thin strips
12 ounces fresh whole milk ricotta
1 1/2 cups fresh shelled English peas plus more for garnish
Kosher salt and freshly cracked black pepper
24 to 36 square wonton wrappers

InstructionsPreheat the oven to 250 degrees F.

Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.

Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.

Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.

Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.

Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.

Bring the pot of hot water to a boil over medium heat.

Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
Source:  Claire Robinson

Southern Eggs En Cocotte
Serves 4

6 ounces hot maple flavored pork sausage (Southern style), crumbled
3 cups water
1 cup half-and-half
Kosher salt
1 cup stone-ground grits or course polenta
Freshly cracked black pepper
4 ounces grated Gruyere
4 farm fresh eggs

Preheat the oven to 400 degrees F.

Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.
In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed.
Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.
Source:  Claire Robinson

Chilled Peanut Soba Noodles
Serves 4

Kosher salt
8 ounces soba (buckwheat) noodles
1/4 cup natural crunchy peanut butter
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
2 to 3 teaspoons chili sauce (recommended: Sriracha)

Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.
Source:  Claire Robinson

Week 38 Shopping List

___ soy sauce   (1 tablespoon)
___ stone-ground grits or course polenta   (1 cup)
___ beef stock   (5 cups)
___ ounces grated Gruyere   (4)
___ to 3 teaspoons chili sauce   (2)
___ (1 ounce) package dry ranch salad dressing mix   (1/2)
___ natural crunchy peanut butter   (1/4 cup)
___ butter   (2 tablespoon)
___ farm fresh eggs   (4)
___ ounces fresh whole milk ricotta   (12)
___ slices prosciutto   (4)
___ fresh shelled English peas   (1 1/2 cups)
___ ounces hot maple flavored pork sausage   (6)
___ skinless, boneless chicken breast halves   (4)
___ lemon infused olive oil   (2 tablespoon)
___ olive oil   (1/4 cup)
___ seasoned rice vinegar   (1/4 cup)
___ shallot   (1 large)
___ (17.5 fluid ounce) bottle Frank’s buffalo wing sau   (1)
___ (3 to 4-pound) bone-in rib-eye roast   (1)
___ half-and-half   (1 cup)
___ hoagie rolls   (6)
___ Kosher   
___ ounces soba noodles  (8)
___ cole Slaw mix (1 bag)  
___ 36 square wonton wrappers   (24)
___ bottle drinking red wine   (1/2)

Tuesday, October 11, 2011

Week 37 Recipes

Antipasti Chopped Salad 
Serves 4

1 heart romaine chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella diced
1 (4-ounce) piece sweet or spicy salami cut into 1/4-inch pieces
12 ounces jarred marinated artichokes drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves chopped
Kosher salt and freshly cracked black pepper

Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.

Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.
Source:  Claire Robinson

Red Wine Braised Short Ribs serve with baked potatoes and corn

Serves 4

4 English cut beef short ribs trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter divided
1 bottle full bodied red wine such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic peeled and smashed

Preheat oven to 325 degrees F.

Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Source:  Claire Robinson

Fried Shrimp with Tartar Slaw
Serves 4

1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil

Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.

Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.

Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.

Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
Source:  Food Network Magazine

Crockpot Lasagna serve with a side salad and garlic bread
Serves 6

1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
1/2 package lasagna noodles
2 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 tsp salt
8 oz ricotta cheese
1/2 cup grated Parmesan
8 oz shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, & garlic til brown. Add the tomato sauce, tomato paste, salt, oregano & basil. Stir well & cook til heated through. In a large bowl mix together the ricotta cheese, parmesan, and mozzarella. Spoon half the meat mixture onto the bottom the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles, & cheese. Cover & cook on LOW for 4 hours.
Source:  Crock Pot Girls

Lentils and Sausage serve with a crusty bread
Serves 4

1 (16 ounce) package dry lentils
1 (16 ounce) can diced tomatoes drained
2 (14 ounce) cans beef broth
3 cups water
2 medium size carrots chopped
2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
2 stalks celery chopped

1.Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrots, sausage, and celery.
2.Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.
Source:  Crock Pot Girls

Week 37 Shopping List

___ all-purpose flour   (1 1/2 cups)
___ salt   (1 1/2 tsp)
___ sleeves saltines   (1 1/2)
___ (14 ounce) cans beef broth   (2)
___ (29 oz) can tomato sauce   (2)
___ (6 oz) can tomato paste   (1)
___ sweet pickle relish   (1/4 cup)
___ grated Parmesan   (1/2 cup)
___ ounces fresh mozzarella   (6)
___ ricotta cheese   (8 oz)
___ shredded mozzarella cheese   (8 oz)
___ mayonnaise   (1/2 cup)
___ eggs   (4 large)
___ unsalted butter   (3 tablespoon)
___ (4-ounce) piece sweet or spicy salami   (1)
___ English cut beef short ribs   (4)
___ ground beef   (1 lb)
___ lasagna noodles   (1/2 package)
___ (16 ounce) can diced tomatoes   (1)
___ chopped onion   (1)
___ cloves garlic   (4)
___ coleslaw mix or shredded cabbage   (8 cups)
___ heart romaine   (1)
___ minced garlic   (2 tsp)
___ ounces jarred marinated artichokes   (12)
___ scallions, sliced   (2)
___ size carrots   (2 medium)
___ stalks celery   (2)
___ to 12 large fresh basil leaves   (10)
___ extra-large shrimp   (24)
___ dried basil   (1 tsp)
___ dried oregano   (1 tsp)
___ (16 ounce) package dry lentils   (1)
___ low-sodium vegetable stock   (4 cups)
___ Old Bay Seasoning   (1 tablespoon)
___ pounds kielbasa   (2) 
___ bottle full bodied red wine   (1)

Monday, October 3, 2011

Week 36 Recipes

Carolina Style BBQ Chicken serve with macaroni salad and fresh sliced tomatoes

Serves 4

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Source:  Food Network Magazine

Toasted Ravioli serve with garden salad
Serves 4
3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil
1/2 cup grated parmesan cheese
Marinara sauce

Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
Source:  Food Network Magazine

Beef Burrito Meat serve with Spanish rice
Serve 6-8
2 pound Beef Roast
Garlic powder
Salt & pepper
1 can (12 oz) Green enchilada sauce
1 can (12 oz) Rotel tomatoes
2 Serrano chiles chopped
Sour cream
Hot sauce
Season meat on all sides with garlic powder, salt and pepper. Brown each side in a frying pan with oil. Put roast in slow cooker and add enchilada sauce, RoTel and peppers. Cook on high for about 6 hours. The meat can be shredded with a fork. Serve with your favorite burrito toppings.
Source:  Crock Pot Girls

Croque Monsieur Pockets serve with fresh cut veggies and dip
Serves 4

1 cup grated gruyere cheese (about 3 ounces)
1 cup deli-sliced ham chopped (about 4 ounces)
2 teaspoons dijon mustard
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Vegetable oil
All-purpose flour
1 11-ounce tube refrigerated French bread dough
1 large egg

Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Source:  Food Network magazine

Spinach Quiche serve with fresh fruit salad
Serves 4-6
1/2 cup butter
3 cloves garlic chopped
1 small onion chopped
1 (10 ounce) package frozen chopped spinach thawed and drained
1 (4.5 ounce) can mushrooms drained
1 (6 ounce) package herb and garlic feta crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Source:  allrecipes.com

Week 36 Shopping List

___ packed light brown sugar   (1/4 cup) 
___ 11-ounce tube refrigerated French bread dough   (1)
___ breadcrumbs   (2 cups)
___ (8 ounce) package shredded Cheddar cheese   (1)
___ grated gruyere cheese   (1 cup)
___ grated parmesan cheese   (1/2 cup)
___ apple cider vinegar   (1/4 cup)
___ dijon mustard   (2 teaspoons)
___ mustard powder   (1 1/2 tablespoon)
___ Worcestershire sauce   (1/2 teaspoon)
___ yellow mustard   (1/2 cup)
___ butter   (1/2 cup)
___ egg   (8 large) 
___ milk   (2 1/2 cups)
___ Sour cream   
___ unsalted butter   (2 tablespoon)
___ (9 inch) unbaked deep dish pie crust   (1)
___ Beef Roast   (2 pound)
___ deli-sliced ham   (1 cup)
___ skin-on, bone-in chicken thighs   (8)
___ Oil   
___ (10 ounce) package frozen chopped spinach   (1)
___ (4.5 ounce) can mushrooms   (1)
___ (6 ounce) package herb and garlic feta   (1)
___ Cilantro   
___ cloves garlic   (3)
___ finely chopped fresh parsley   (3 tablespoon)
___ finely chopped fresh rosemary   (1 teaspoon)
___ Lettuce   
___ Lime   
___ onion   (1 small)
___ Rotel tomatoes   (1 can (12 oz)
___ Serrano chiles   (2)
___ Tomatoes   
___ freshly grated nutmeg   (1/8 teaspoon)
___ Garlic powder   
___ Salt & pepper    
___ Green enchilada sauce   (1 can (12 oz)
___ Guacamole   
___ Hot sauce  
___ Marinara   
___ 1 pound small fresh ravioli   
___ Tortillas