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, November 27, 2011

Week 44 Recipes

Creamy Grilled Chicken Picatta serve with a side salad and garlic bread
serves 4
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or basil
2 boneless, skinless chicken breasts

2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source:  unknown

Beef with Parmesan Potatoes serve with a side salad
serves 4
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
kosher salt and pepper
4 tablespoons olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan

1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
2.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
3.Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
5.Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
6.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
Source:  Real Simple

Slow Cooker Pork with Noodles

3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped
3 1/2 ounces dried rice vermicelli noodles
1/2 cup chopped fresh cilantro

Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

Artichoke Blue Cheese Fettuccine serve with a side salad
4 Servings

1 package (12 ounces) fettuccine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese.
Source:  Taste of Home

Authentic Enchiladas Verdes
Yield 4 servings

 2 bone-in chicken breast halves
 2 cups chicken broth
 1/4 white onion
 1 clove garlic
 2 teaspoons salt
 1 pound fresh tomatillos, husks removed
 5 serrano peppers
 1/4 white onion
 1 clove garlic
 1 pinch salt
 12 corn tortillas
 1/4 cup vegetable oil
 1 cup crumbled queso fresco
 1/2 white onion, chopped
 1 bunch fresh cilantro, chopped

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Source:  allrecipes.com

Week 44 Shopping List

___Juice of 3 lemon (9Tbsp)
___7 Tbsp olive oil
___2Tbsp minced garlic
___2 1/2 tsp dried basil
___2 boneless, skinless chicken breasts

___2 cups dried penne pasta
___2 Tbsp butter
___1/2 cup half and half (or heavy cream)
___2 Tbps capers
___3/4 cup grated parmesan cheese
___1/2 cup fresh flat-leaf parsley, chopped
___1 tablespoon grated lemon zest
___2 pounds beef tenderloin
___1 1/2 pounds medium Red Bliss potatoes
___3 cups low-sodium chicken broth
___1/4 cup soy sauce
___1/4 cup Chinese rice wine or dry sherry
___3 tablespoons packed light brown sugar
___6 cloves garlic

___1 2-inch piece ginger, peeled and sliced
___2 pieces star anise
___3 pounds boneless pork shoulder
___1 head bok choy, roughly chopped
___3 1/2 ounces dried rice vermicelli noodles
___1 bunch + 1/2 cup chopped fresh cilantro

___1 package (12 ounces) fettuccine
___1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
___1 cup sliced fresh mushrooms
___1-1/2 cups Alfredo sauce
___1/4 cup crumbled blue cheese

___2 bone-in chicken breast halves
___2 cups chicken broth
___1 white onion
___1 pound fresh tomatillos, husks removed
___5 serrano peppers
___12 corn tortillas
___1/4 cup vegetable oil
___1 cup crumbled queso fresco

Sunday, November 20, 2011

Week 43 Shopping List

___ light brown sugar   (6 tablespoon)
___ Light Corn Syrup   (1 cup)
___ ounces pecan pieces   (8)
___ Pecan halves   (1 1/4 cup)
___ Sugar   (2/3 cup)
___ Vanilla   (1 teaspoon)
___ Ciabatta bread   (1 pound)
___ Chicken broth   (1 cup)
___ Parmesan cheese   (2/3 cup)
___ Butter   (1/3 cup + 6 tablespoon)
___ Egg   (5 large)
___ unsalted butter   (4 teaspoons)
___ Carrot   (2 medium)
___ Celery   (3 medium)
___ Fresh parsley   (1/4 cup)
___ Fresh rosemary   (2 tablespoon)
___ Garlic   (3 medium)
___ Onions   (3 large)
___ pounds sweet potatoes or yams   (4)
___ freshly grated nutmeg   (1 teaspoon)
___ ground ginger   (1 teaspoon)
___ Chestnuts   (14 4/5 ounce)
___ Pancetta   (8 ounce)

___ 1 cup salt
___ 1/2 cup brown sugar
___ fresh turkey
___ 1 orange
___ 3-4 sprigs fresh thyme
___ 2 cups chicken stock
___ 12 ounces cranberries
___ 1 cup white sugar
___ 1 cup orange juice
___ pastry for single crust pie
___ 2 cans french cut green beans
___ 1 can cream of mushroom soup
___ 1 tsp worcestershire sauce
___ 1 small can French's Fried Onions

<><><><> <><><><><><><><> <><><><><><><><>

Week 43 Recipes

Happy Thanksgiving!  This week I am posting a menu for a traditional American Thanksgiving dinner.  Enjoy.

Brined and Roasted Turkey

1 cup Salt
1/2 cup Brown sugar
2 gallon Water
Ice cubes

fresh turkey
Dissolve salt and brown sugar in water. Place thawed turkey in brine. Cover with ice. Brine for 8-9 hours.  Rinse completely.

Brine the same day that you'd like to eat. Roast at 400° for first 30 mins, then turn heat down to 350° to finish roasting time.
Source:  Alton Brown

I like to stuff aromatics and herbs into the turkey before roasting:  oranges, onions, fresh thyme.   Rub outside of turkey with softened butter, season with salt and pepper.  Make a tent out of aluminum foil to cover the breast while roasting.  Put about 2 cups of chicken stock in the bottom of roasting pan to use for basting about every 30 mins.

Ciabatta Stuffing with Chestnuts

6 tablespoons Butter (3/4 stick)
8 ounce Pancetta cut into 1/4-inch dice
2 large Onions finely chopped
2 medium Carrot peeled and finely chopped
3 medium Celery finely chopped
2 tablespoons Fresh rosemary chopped
3 medium Garlic chopped
14 4/5 ounce Chestnuts (2) 7.4 ounce jars roasted peeled- coarsely broken
1/4 cup Fresh parsley chopped
1 pound Ciabatta bread day-old - cut into 3/4-inch cubes
2/3 cup Parmesan cheese freshly grated
1 cup Chicken broth canned low-salt
Salt and freshly ground black pepper
2 large eggs beaten to blend

Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Source:  Giada De Laurentiis

Green Bean Casserole

 1 (10.75 ounce) can condensed cream of chicken soup
 2 (15 ounce) cans green beans, drained
 1 teaspoon worcestershire sauce

 1/2 teaspoon ground black pepper
 1 (2.8 ounce) can French-fried onions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix all ingredients (except onions) together in a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
3. Bake for about 20 minutes in the preheated oven, or until the top is crispy.
Source:  unknown

<><><><><><><><><><><>Roasted Sweet Potatoes<><>
4 teaspoons unsalted butter
4 pounds sweet potatoes or yams
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
6 tablespoons light brown sugar
8 ounces pecan pieces

Instructions1Heat oven to 350° F..2Place the butter on a rimmed baking sheet and transfer to oven until melted..3Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.

Source:  RealSimple

Cranberry Sauce

 12 ounces cranberries
 1 cup white sugar
 1 cup orange juice

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Source:  allrecipes.com

Pecan Pie
3 large Egg
1 cup Light Corn Syrup
2/3 cup Sugar
1/3 cup Butter melted
1 teaspoon Vanilla
1 1/4 cup Pecan halves
Preheat oven to 350. Prepare and roll out pastry. Line a 9 inch pie plate with the pastry and trim. Crimp edges.
For filling, in a medium bowl, combine eggs, corn syrup, sugar, butter and vanilla. Mix well. Stir in pecan halves.
Place pastry lined pie plate on oven rack. Carefully pour the filling into the pastry shell. Cover edge of pie with foil. Bake about 25 mins. Remove foil. Bake for another 20-25 mins more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
Source:  Better Homes and Gardens


Sunday, November 13, 2011

Week 42 Recipes

Tarragon Chicken Casserole serve with rice and brussels sprouts
Yields 12 servings

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
 Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

Source: Taste of Home

Hot Ham Sandwiches serve with cole slaw and fries
Yields 12 servings

3 pounds thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup packed brown sugar
1/2 cup sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional

Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham.
 Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Source: Taste of Home

Ginger Pork Stir-Fry
Yields 4 servings

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil
1 small onion, chopped
1/4 pound fresh snow peas
1/4 cup chopped sweet red pepper
Hot cooked rice

In a small bowl, combine the cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
 In a large skillet or wok, stir-fry pork in oil for 5 minutes or until lightly browned; drain. add the onion, peas and red pepper; cook and stir for 3-5 minutes or until crisp-tender.
 Stir orange juice mixture and add the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Source: Taste of Home

Stuffed Portobello Mushrooms serve wtih a garden salad
Yields 4 servings

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
2 tablespoons vegetable broth

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended.
 Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Source: Taste of Home

Tuna Bake with Cheese Swirls serve with steamed green beans
Yields 6-8 servings

3 tablespoons chopped onion
3 tablespoons chopped green pepper
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) tuna, drained and flaked
1 tablespoon lemon juice
1 teaspoon salt

2 cups biscuit/baking mix
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh parsley
1 egg
2 teaspoons water

In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. baking dish.
 For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
 Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Source:  Taste of Home

Week 42 Shopping List

___2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
___2 cups half-and-half cream
___4 teaspoons dried tarragon
___1 package (16 ounces) linguine or spaghetti, cooked and drained
___6 cups cubed cooked chicken
___1/2 cup + 3 tbls grated Parmesan cheese
___2 tsp Paprika

___3 pounds thinly sliced deli ham (about 40 slices)
___2 cups apple juice
___2/3 cup packed brown sugar
___1/2 cup sweet pickle relish
___2 teaspoons prepared mustard
___12 kaiser rolls, split
___1 tablespoon cornstarch
___1 cup orange juice
___2 tablespoons soy sauce
___2 garlic cloves, minced
___1/4 teaspoon ground ginger
___1 pork tenderloin (1 pound), cut into thin strips
___1 tablespoon canola oil
___3 small onion, chopped
___1/4 pound fresh snow peas
___1/4 cup chopped sweet red pepper
___cooked rice
___4 large portobello mushrooms (about 5 inches)
___3/4 cup shredded part-skim mozzarella cheese, divided
___1/3 cup dry bread crumbs
___1/3 cup chopped walnuts
___1/3 cup golden raisins, optional
___1 egg, lightly beaten
___2 tablespoons vegetable broth
___3 tablespoons chopped green pepper
___1/3 cup butter
___1/3 cup all-purpose flour
___3 1/2 cups milk
___1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
___1 can (12 ounces) tuna, drained and flaked
___1 tablespoon lemon juice
___2 cups biscuit/baking mix
___1/2 cup shredded cheddar cheese
___1/2 cup diced pimientos
___1/4 cup minced fresh parsley
___1 egg

Sunday, November 6, 2011

Week 41 Recipes

Chili Cheese Supreme

2 tbls oil
1 medium green pepper, chopped
1 clove garlic, minced
1 can kidney beans, drained
1 can tomatoes with juice, coarsely chopped
1 can tomato sauce
1 tbls chili powder
15 oz ricotta cheese
2 cups monterey jack cheese, shredded
4 oz chopped green chiles, drained
1 bunch green onions, finely chopped
3 eggs, beaten
8oz bag tortilla chips
2 cups cheddar cheese, shredded

Heat oil in skillet. Saute green pepper and garlic til tender. Add kidney beans, set aside. In saucepan, combine tomatoes, tomato sauce, and chili powder. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins. Add to kidney bean mix. Combine ricotta and Jack cheeses, chiles, onions, and eggs. Spread ¼ of cheese mmix in greased 9x13 pan. Arrange ¼ chips over cheese. Spread ¼ tomato mix over chips. Repeat layer 3 more times. Cover with foil and bake at 325 for 30-40 mins. Remove foil and top with cheddar. Bake 10-15 mins more. Let stand 5 mins before serving.

Slovenian Pasties serve with sauteed red cabbage
Serves 4-6

1 cup flour
2 eggs
pinch salt

Mix together and knead. Roll as for noodles. Be sure and flour rolling area very well or dough will stick.

1 ½ pounds left over pork, beef or hamburger
1 small onion, finely chopped
pinch of salt, pepper, marjoram and rosemary
1 egg

Grind the meat. Add onion, salt, pepper, marjoram and rosemary. Mix. Add egg to hold meat mixture together. Divide into about 5-6 portions; lay on rolled out dough. Cut dough around meat portions in triangular shape, fold up like you would a diaper, pinch together. Submerge the pasties into salted water that is barely boiling (do not boil hard as pasties will boil apart) for 20 minutes. Serve hot or cold.

Above recipes from Best of the Best from Colorado Cookbook, by Gwen McKee and Barbara Moseley

Below recipes from Best of Best New York, by Gwen McKee and Barbara Moseley

Reuben Lasagna serve with a garden salad
Serves 6-8

27 oz can sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can cream of mushroom soup
8 oz bottle Thousand Island Dressing
1 ¼ cups milk
1 medium onion, chopped
1 tsp dry mustard
9 oven ready, no boil, lasagna noodles
1 cup shredded swiss cheese
½ cup plain bread crumbs
1 tablespoon butter, melted

Preheat oven to 350. Coat 9x13 pan with Pam. In bowl, combine sauerkraut and corned beef. Mix. In another bowl, combine soup, dressing, milk, onion and mustard. Spread ½ mix in baking dish. Place 3 noodles on top. Top with ½ the corned beef mix and ½ remaining soup mix. Layer 3 more noodles. Then remaining corned beef mix. Add the last 3 noodles and then cover with remaining soup mix. Sprinkle swiss cheese then bread crumbs over top. Drizzle butter over top. Cover with foil. Bake 45-50 mins, or until bubbly. Uncover and bake 5-10 mins more til golden. Let set before serving.

Mexican Stuffed Shells serve with refried beans
Serves 4

1 pound ground beef
12 oz picante sauce
½ cup water
8 oz tomato sauce
4 oz chopped green chiles, drained
1 cup shredded jack cheese, divided
1 can french fried onions, divided
12 large pasta shells, cooked and drained

Brown beef and drain. Combine picante, water and tomato sauce. Stir ½ cup of mix into ground beef along with chiles. Add ½ cup cheese and ½ can onions. Mix. Pour half of remaining sauce on bottom of 8x12 baking dish. Stuff shells and arrange in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 for 30 mins. Top with remaining cheese and onions and bake, uncovered 5 mins longer. Serves 6.

Below from Best of the Best California,  by Gwen McKee and Barbara Moseley

Coconut Orange Chicken in a Crock serve with rice and steamed snow peas
Serves 6

3 lbs chicken pieces, skinless
2 tsps grated ginger
1 tsp salt
1/8 tsp pepper
6 oz can frozen orange juice concentrate
11 oz can mandarin oranges
2 tbls cornstarch
1 tbls soy sauce
1 tbls brown sugar
½ cup shredded coconut
2 green onions, chopped
Put chicken, ginger, salt, pepper and frozen orange juice in crock and cook 6-8 hours on low. Put meat on serving platter, cover with foil. Drain oranges, saving liquid. Put juice from oranges and juice from chicken in saucepan. Whisk in cornstarch, soy sauce and brown sugar. Bring to boil. Stir until thickened. Pour some sauce over chicken in serving dish. Arrange oranges around chicken. Sprinkle with coconut and green onions. Pass remaining sauce at table.

Week 41 Shopping List

___2 tbls oil
___1 medium green pepper, chopped
___1 clove garlic, minced
___1 can kidney beans, drained
___1 can tomatoes with juice, coarsely chopped
___1 can tomato sauce
___1 tbls chili powder
___15 oz ricotta cheese
___2 cups monterey jack cheese, shredded
___4 oz chopped green chiles, drained
___1 bunch green onions, finely chopped
___6 eggs
___8oz bag tortilla chips
___2 cups cheddar cheese, shredded
___1 cup flour
___1 ½ pounds left over pork, beef or hamburger
___1 small onion, finely chopped
___pinch of  marjoram and rosemary
___27 oz can sauerkraut, rinsed and drained
___1 pound sliced deli corned beef, coarsely chopped
___1 can cream of mushroom soup
___8 oz bottle Thousand Island Dressing
___1 ¼ cups milk
___1 medium onion, chopped
___1 tsp dry mustard
___9 oven ready, no boil, lasagna noodles
___1 cup shredded swiss cheese
___½ cup plain bread crumbs
___1 tablespoon butter, melted
___1 pound ground beef
___12 oz picante sauce
___8 oz tomato sauce
___4 oz chopped green chiles, drained
___1 cup shredded jack cheese, divided
___1 can french fried onions, divided
___12 large pasta shells, cooked and drained
___3 lbs chicken pieces, skinless
___2 tsps grated ginger
___6 oz can frozen orange juice concentrate
___11 oz can mandarin oranges
___2 tbls cornstarch
___1 tbls soy sauce
___1 tbls brown sugar
___½ cup shredded coconut
___2 green onions, chopped

Week 40 Recipes

Pumpkin Ravioli in Brown Butter serve with a garden salad
4 Servings

1 stick butter
2 cups canned pumpkin
1 pkt onion soup mix
1 cup vegetable broth
salt and pepper
¼ cup ricotta cheese
3 tbls + 2 tbls grated parmesan
1 tsp ground nutmeg
16 wonton wrappers
10 fresh sage leaves

For filling, in a large saucepan over med heat, melt 1 tbls butter. Add pumpin and onion recipe mix and broth; simmer 5 minutes. Continue cooking until mix is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese and 3 tbls parmesan and nutmeg. Let cool completely.
  1. Place 1 tsp of filling in center of wonton wrapper. Fold diagonally to form a triangle. Moisten edges to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
  2. In a large skillet over medium heat, melt remaining 7 tbls butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on platter, spoon brown butter over top and sprinkle with parmesan cheese.
Source:  Sandra Lee

Lobster Tails Thermidor serve with a baked potato and grilled asparagus
4 Servings

2 lobster tails
4 tbls butter
½ small white onion, finely chopped
2 tbls flour
splash of white wine or dry sherry
½ cup milk
1/3 cup grated white cheddar
½ tsp paprika or Old Bay
salt and pepper
2 tbls bread crumbs
2 tbls parmesan

Bring pot of water to boil. Boil lobster for 7-8 mins. Drain and shock under cold water. Use kitchen shears to cut away soft underside of tails. Save the shells – arrange in shallow casserole dish. Chop the cooked meat into chunks.

Preheat broiler to high.

Heat a medium skillet and small saucepan over med heat. In the small pan, melt 2 tbls butter. Add onion and cook 3-5 mins until very soft. In med. Skillet, add 2 tbls butter. When melted add chopped meat and saute.

Add flour to saucepan with onions and cook together for a min or two. Whisk in wine, then milk. Remove from heat and stir in cheddar and paprika/Old Bay. Season with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into the shells. Top with parmesan and bread crumbs. Broil 2-3 mins.
Source:  Rachel Ray

Mexican Pizza
4 servings

1 pkg beef chorizo sausage, casing removed
½ cup salsa
(4) 8” fully baked pizza crusts
16 oz refried black beans
8 oz shredded mexican cheese blend
shredded lettuce
finely chopped tomatoes
crushed tortilla chips
ranch dressing

Preheat oven to 400. In large skillet over med. Heat, brown chorizo. Stir in salsa and simmer for 5 mins. Lay pizza crusts on cookie sheet. Spread beans over crusts. Spread chorizo mix over beans. Cover with cheese. Bake 10-12 mins until cheese is melted. Remove from oven and top with lettuce, tomatoes, tortilla chips. Drizzle ranch over pizzas.
Source:  Sandra Lee

Grilled Beer Salmon serve with a garden salad and potato salad
Serves 4

1 ½ lb salmon fillet (12 in tail piece)
2 tsps garlic salt
3 tbls brown sugar
4 tbls butter
1 sm red onion, thinly sliced
12 oz beer

Preheat grill for med high direct heat. Using foil, create a cooking tray 13x8x2. Place salmon in center. Season with garlic salt, then sprinkle with brown sugar. Dot with butter and top with onion slices. Place tray on grill. Pour beer into tray to just below the highest point of fillet. Cover with foil. Grill about 8 mins or until salmon just begins to flake.
Source:  Sandra Lee

Herb Tortellini Soup  serve with italian bread
4 Servings

3 cans (14.5 oz) chicken broth
1 28oz can crushed tomatoes
1 11oz can sweet corn
1 10oz pkg frozen cut leaf spinach
1 small red onion, died
1 zucchini, diced
½ cup chopped fresh herbs (parlsey, thyme, oregan, basil)
1 tbls minced garli
1 tbls Italian dressing mix
½ tsp red pepper flakes
salt and pepper
8 oz cheese tortellini

Combine all indredients, except tortellini, in a slow cooker. Cover and cook on low for 7 hours. Add tortellini and continue to cook for 1 hour on high.
Source:  Sandra Lee

Week 40 Shopping List

___2 sticks butter
___2 cups canned pumpkin
___1 pkt onion soup mix
___1 cup vegetable broth
___¼ cup ricotta cheese
___7 tbls grated parmesan
___1 tsp ground nutmeg
___16 wonton wrappers
___10 fresh sage leaves
___2 lobster tails
 ___½ small white onion, finely chopped
___2 tbls flour
___plash of white wine or dry sherry
___½ cup milk
___1/3 cup grated white cheddar
___½ tsp paprika or Old Bay
___2 tbls bread crumbs
___1 pkg beef chorizo sausage, casing removed
___½ cup salsa
___(4) 8” fully baked pizza crusts
___16 oz refried black beans
___8 oz shredded mexican cheese blend
___shredded lettuce
___finely chopped tomatoes
___crushed tortilla chips
___ranch dressing
___1 ½ lb salmon fillet (12 in tail piece)
___2 tsps garlic salt
___3 tbls brown sugar
___2 sm red onion
___12 oz beer
___3 cans (14.5 oz) chicken broth
___1 28oz can crushed tomatoes
___1 11oz can sweet corn
___1 10oz pkg frozen cut leaf spinach
___1 zucchini, diced
___½ cup chopped fresh herbs (parlsey, thyme, oregan, basil)
___1 tbls minced garlic
___1 tbls Italian dressing mix
___½ tsp red pepper flakes
___8 oz cheese tortellini