Country Pork Ribs
Pesto Mashed Potatoes
Salad
Ingredients:
1 ½ lb boneless ribs
1 sprig of fresh rosemary or 1 tsp dry rosemary
6 potatoes
½ cup milk
3 Tbsp butter
¼ cup pesto sauce
Salt and pepper
3 Tbsp cornstarch (If you want gravy.)
Mixed salad greens
½ cup cherry tomatoes
1 celery rib, chopped
In the morning:
Spray the crock pot with cooking spray. Place the rosemary sprig in the bottom of the slow cooker.
Place the ribs in the crock and sprinkle with salt and pepper. Cook on low heat 6-8 hours.
In the afternoon:
Mix the salad greens, tomatoes, and celery together.
Peel 3 potatoes. Scrub 3 more potatoes. Cut into chunks.
Cook the potatoes in boiling water until done, about 15-20 minutes.
Drain the potatoes and smash, using a potato masher, with the butter.
Add the milk, a little at a time and whip with a beater until it’s the consistency you like.
Fold in the pesto sauce. Add salt and pepper to taste.
Serve the ribs with the potatoes and salad.
If you like to have gravy, take the drippings from the pot and put them in a pan on the stove.
Stir together 3 Tbsp of cornstarch and ½ cup of milk.
Pour the milk mixture into the pan. Stir with a whisk until it thickens.
Stir in more milk until the gravy is as thick or as thin as you like. Add salt and pepper to taste.
Saturday, May 30, 2009
Chicken Kabobs with Peaches and Couscous
Chicken Kabobs with Peaches and Couscous
Lightly Steamed Cabbage
Ingredients:
10 skinless chicken breast tenderloins
1 Tbsp sesame oil
½ cup rice wine vinegar
1/3cup soy sauce
¼ cup peach preserves
½ tsp Chinese Five Spice powder
Dash of hot sauce
1 can chicken broth
2 cups couscous
1 fresh peach, peeled and chopped
1 red bell pepper, cut into chunks
½ head of cabbage, chopped
In the morning:
Mix the sesame oil, vinegar, soy sauce, peach preserves, Five Spice powder, and hot sauce in a plastic zip bag.
Place the chicken breast tenderloins in the plastic bag.
Place in the refrigerator to marinate all day.
In the afternoon:
Cook the couscous according to package directions, substituting chicken broth for the water.
Cut the chicken into chunks.
Place the chicken, bell pepper, and peach pieces on small skewers.
Grill on the indoor grill.
Place the cabbage in a wire colander. Place the colander in ¼ inch of water in a pan.
Cover and steam the cabbage until crisp tender, about 5-10 minutes.
Serve the kabobs on the couscous with the cabbage on the side.
Lightly Steamed Cabbage
Ingredients:
10 skinless chicken breast tenderloins
1 Tbsp sesame oil
½ cup rice wine vinegar
1/3cup soy sauce
¼ cup peach preserves
½ tsp Chinese Five Spice powder
Dash of hot sauce
1 can chicken broth
2 cups couscous
1 fresh peach, peeled and chopped
1 red bell pepper, cut into chunks
½ head of cabbage, chopped
In the morning:
Mix the sesame oil, vinegar, soy sauce, peach preserves, Five Spice powder, and hot sauce in a plastic zip bag.
Place the chicken breast tenderloins in the plastic bag.
Place in the refrigerator to marinate all day.
In the afternoon:
Cook the couscous according to package directions, substituting chicken broth for the water.
Cut the chicken into chunks.
Place the chicken, bell pepper, and peach pieces on small skewers.
Grill on the indoor grill.
Place the cabbage in a wire colander. Place the colander in ¼ inch of water in a pan.
Cover and steam the cabbage until crisp tender, about 5-10 minutes.
Serve the kabobs on the couscous with the cabbage on the side.
Asian Chicken Salad Twirls
Asian Chicken Salad Twirls
Ingredients:
8 chicken breast tenderloins, cooked and chopped
2 cups shredded cabbage
½ cup shredded carrots
¼ cup slivered almonds
½ tsp celery seed
1 small can mandarin oranges
3 chopped green onions
¼ cup Asian style salad dressing
4 burrito sized spinach tortillas
Preparation:
If you haven’t cooked the chicken, cook it on the grill or stovetop and chop it.
Drain the mandarin oranges. Save the juice to use in the Asian Pork and Eggplant dish.
Mix all the ingredients in a large bowl until everything is coated with dressing.
Divide the mixture evenly between the four tortillas.
Roll up the tortillas tightly.
Cut the roll-ups in half, on the diagonal.
Ingredients:
8 chicken breast tenderloins, cooked and chopped
2 cups shredded cabbage
½ cup shredded carrots
¼ cup slivered almonds
½ tsp celery seed
1 small can mandarin oranges
3 chopped green onions
¼ cup Asian style salad dressing
4 burrito sized spinach tortillas
Preparation:
If you haven’t cooked the chicken, cook it on the grill or stovetop and chop it.
Drain the mandarin oranges. Save the juice to use in the Asian Pork and Eggplant dish.
Mix all the ingredients in a large bowl until everything is coated with dressing.
Divide the mixture evenly between the four tortillas.
Roll up the tortillas tightly.
Cut the roll-ups in half, on the diagonal.
Taglione
Taglione
Italian Salad with Mozzarella
Italian Style Vegetables
Ingredients:
2 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, crushed
2 Tbsp chili powder
1 can creamed corn
1 can chopped Italian Style tomatoes
1 lb wide egg noodles
1 cup grated Mozzarella cheese
1 heart of romaine, chopped
2 tomatoes, sliced
¼ cup fresh basil, cut into pieces
1 jar of black olives
½ a red onion, sliced into rings
½ cup of Mozarella, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
1 pkg frozen Italian mixed vegetables
Preparation:
Bring water to a boil and cook the egg noodles.
Cook the ground meat on the stove with the bell pepper, onion, garlic, and chili powder.
Stir in the creamed corn and tomatoes.
Stir the noodles into the mixture.
Pour into a baking dish.
Top with the cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted.
To prepare the salad, put the sliced tomatoes, onions, basil, and olives in a bowl.
Pour the olive oil and Italian seasoning on the vegetables. Toss to coat.
Place the chopped romaine on a plate and place the vegetable mixture on top. Refrigerate until the rest of dinner is ready.
Cook the frozen Italian mixed vegetables on the stovetop or in the microwave.
Serve the salad first, then the Taglione and vegetables.
Italian Salad with Mozzarella
Italian Style Vegetables
Ingredients:
2 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, crushed
2 Tbsp chili powder
1 can creamed corn
1 can chopped Italian Style tomatoes
1 lb wide egg noodles
1 cup grated Mozzarella cheese
1 heart of romaine, chopped
2 tomatoes, sliced
¼ cup fresh basil, cut into pieces
1 jar of black olives
½ a red onion, sliced into rings
½ cup of Mozarella, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
1 pkg frozen Italian mixed vegetables
Preparation:
Bring water to a boil and cook the egg noodles.
Cook the ground meat on the stove with the bell pepper, onion, garlic, and chili powder.
Stir in the creamed corn and tomatoes.
Stir the noodles into the mixture.
Pour into a baking dish.
Top with the cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted.
To prepare the salad, put the sliced tomatoes, onions, basil, and olives in a bowl.
Pour the olive oil and Italian seasoning on the vegetables. Toss to coat.
Place the chopped romaine on a plate and place the vegetable mixture on top. Refrigerate until the rest of dinner is ready.
Cook the frozen Italian mixed vegetables on the stovetop or in the microwave.
Serve the salad first, then the Taglione and vegetables.
Salmon with Lemon and Lavender
Salmon with Lemon and Lavender
Green Beans with Warm Cherry Tomatoes
Garlic Bread
If you don't have fresh lavender in your garden, or you can't find it at the grocer, try using lemon grass instead. It's a different flavor, but will work just as well in this recipe.
Ingredients:
1 lb wild caught salmon steaks
1 lemon
4 sprigs lavender
4 sprigs parsley
4 ribs of celery
1 tbsp olive oil
1 lb fresh or 1 pkg frozen green beans
½ cup cherry tomatoes
¼ cup butter, softened
1 tsp Italian herbs
1 tsp garlic, crushed
French bread, sliced
Salt and pepper
Preparation:
Spread the olive oil in the bottom of a 9x13 baking pan. Preheat the oven to 425 degrees.
Lay the parsley and lavender in the bottom of the pan. Lay the celery ribs in the pan on top of the herbs.
Lay the salmon crosswise, skin side down, on top of the celery ribs. Sprinkle with salt and pepper. Cover the pan with foil.
Bake the salmon in the oven for 15 minutes. Check for doneness. It will flake easily with a fork when it’s done. If not, cook 2-3 minutes longer before checking again.
Prepare the garlic bread by mixing the butter, herbs and garlic, then spreading on the bread.
Wrap the bread in foil and place in the oven with the salmon.
Cook the green beans until crisp tender. Add the cherry tomatoes and warm through, approximately 3 minutes. The tomatoes should be slightly soft.
This dinner is also good when you substitute wild rice or brown rice for the garlic bread.
Green Beans with Warm Cherry Tomatoes
Garlic Bread
If you don't have fresh lavender in your garden, or you can't find it at the grocer, try using lemon grass instead. It's a different flavor, but will work just as well in this recipe.
Ingredients:
1 lb wild caught salmon steaks
1 lemon
4 sprigs lavender
4 sprigs parsley
4 ribs of celery
1 tbsp olive oil
1 lb fresh or 1 pkg frozen green beans
½ cup cherry tomatoes
¼ cup butter, softened
1 tsp Italian herbs
1 tsp garlic, crushed
French bread, sliced
Salt and pepper
Preparation:
Spread the olive oil in the bottom of a 9x13 baking pan. Preheat the oven to 425 degrees.
Lay the parsley and lavender in the bottom of the pan. Lay the celery ribs in the pan on top of the herbs.
Lay the salmon crosswise, skin side down, on top of the celery ribs. Sprinkle with salt and pepper. Cover the pan with foil.
Bake the salmon in the oven for 15 minutes. Check for doneness. It will flake easily with a fork when it’s done. If not, cook 2-3 minutes longer before checking again.
Prepare the garlic bread by mixing the butter, herbs and garlic, then spreading on the bread.
Wrap the bread in foil and place in the oven with the salmon.
Cook the green beans until crisp tender. Add the cherry tomatoes and warm through, approximately 3 minutes. The tomatoes should be slightly soft.
This dinner is also good when you substitute wild rice or brown rice for the garlic bread.
Asian Pork and Eggplant
Asian Pork and Eggplant
Shredded Cabbage and Carrots
Brown Rice
Ingredients:
1 lb eggplant, cut into slices or strips
1 ½ lb pork tenderloin or boneless ribs, cut into chunks
1 Tbsp cooking oil
1 tsp sesame oil
¼ cup shredded carrots
1 red bell pepper, diced
1 can of juice from mandarin oranges, reserved from the Asian Chicken Salad Twirls
1 Tbsp soy sauce
¼ cup chopped parsley
1 clove garlic, crushed
1/8 tsp red pepper
Salt
Remaining cabbage from this week’s head of cabbage, shredded (about 2 – 3 cups.)
1 cup sliced carrots
2 cups brown rice
Preparation:
Sprinkle salt to cover the sliced eggplant and let it sit in a colander for 30 minutes. This helps reduce the bitterness.
Boil 4 cups of water. Add the rice, cover and lower heat to low. Cook for 20 minutes.
Cook the pork in the cooking oil until browned.
Cook the shredded cabbage and carrots in a small amount of water until tender.
Add the shredded carrots, bell pepper, mandarin orange juice, soy sauce, sesame oil, garlic, and red pepper to the meat mixture. Cook until the meat is done.
Rinse the eggplant.
Stir the eggplant and parsley into the meat mixture and cook until it is tender.
Serve the stir fry with the rice and cabbage.
Shredded Cabbage and Carrots
Brown Rice
Ingredients:
1 lb eggplant, cut into slices or strips
1 ½ lb pork tenderloin or boneless ribs, cut into chunks
1 Tbsp cooking oil
1 tsp sesame oil
¼ cup shredded carrots
1 red bell pepper, diced
1 can of juice from mandarin oranges, reserved from the Asian Chicken Salad Twirls
1 Tbsp soy sauce
¼ cup chopped parsley
1 clove garlic, crushed
1/8 tsp red pepper
Salt
Remaining cabbage from this week’s head of cabbage, shredded (about 2 – 3 cups.)
1 cup sliced carrots
2 cups brown rice
Preparation:
Sprinkle salt to cover the sliced eggplant and let it sit in a colander for 30 minutes. This helps reduce the bitterness.
Boil 4 cups of water. Add the rice, cover and lower heat to low. Cook for 20 minutes.
Cook the pork in the cooking oil until browned.
Cook the shredded cabbage and carrots in a small amount of water until tender.
Add the shredded carrots, bell pepper, mandarin orange juice, soy sauce, sesame oil, garlic, and red pepper to the meat mixture. Cook until the meat is done.
Rinse the eggplant.
Stir the eggplant and parsley into the meat mixture and cook until it is tender.
Serve the stir fry with the rice and cabbage.
Warm Chicken Spinach Salad
Warm Chicken Spinach Salad
Roasted Red Potatoes
Ingredients:
1 lb chicken breasts tenderloins
1 bag or bunch of fresh spinach, cut into small pieces
2 cups romaine lettuce, chopped
½ red onion sliced
1 red bell pepper, cut into strips
½ tsp rosemary
½ tsp lemon pepper seasoning
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
8 red potatoes, scrubbed and quartered
1 Tbsp olive oil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
½ tsp red pepper
Preparation:
Cook the potatoes in the olive oil, rosemary, oregano, thyme, and red pepper, until thoroughly done and crispy brown on the edges. Set aside and keep warm in the oven.
Sprinkle the chicken with the rosemary and lemon pepper.
In the same pan used for the potatoes, cook the chicken in the olive oil, garlic, onion, and bell pepper until well done.
Mix the chopped romaine and chopped spinach and place on plates.
Put the balsamic vinegar and water in the pan and scrape the bits from the pan. Over low heat, cook the vinegar for 1-2 minutes. Add a tsp of olive oil and whisk.
Pour the balsamic mixture over the salad as a dressing.
Serve with the potatoes on the side.
Roasted Red Potatoes
Ingredients:
1 lb chicken breasts tenderloins
1 bag or bunch of fresh spinach, cut into small pieces
2 cups romaine lettuce, chopped
½ red onion sliced
1 red bell pepper, cut into strips
½ tsp rosemary
½ tsp lemon pepper seasoning
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
8 red potatoes, scrubbed and quartered
1 Tbsp olive oil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
½ tsp red pepper
Preparation:
Cook the potatoes in the olive oil, rosemary, oregano, thyme, and red pepper, until thoroughly done and crispy brown on the edges. Set aside and keep warm in the oven.
Sprinkle the chicken with the rosemary and lemon pepper.
In the same pan used for the potatoes, cook the chicken in the olive oil, garlic, onion, and bell pepper until well done.
Mix the chopped romaine and chopped spinach and place on plates.
Put the balsamic vinegar and water in the pan and scrape the bits from the pan. Over low heat, cook the vinegar for 1-2 minutes. Add a tsp of olive oil and whisk.
Pour the balsamic mixture over the salad as a dressing.
Serve with the potatoes on the side.
Dinner Magic Shopping List September Week 3
Dinner Magic Shopping List September Week 3
Meats:
3 lbs boneless pork country style ribs
3 lb chicken breast tenderloins
2 lbs ground turkey or beef
1 lb wild caught salmon steaks
Dairy:
Milk
Real butter (Not margarine.)
1 lb Mozzarella
Frozen Food:
1 pkg Italian mixed vegetables
1 pkg green beans
Fresh Produce:
6 russet potatoes
8 red potatoes
1 pkg cherry tomatoes
1 celery heart
3 red bell peppers
1 yellow onion
1 red onion
1 bunch green onions
1 head of garlic, or 1 jar of organic crushed garlic
1 bunch of carrots, or 1 bag sliced carrots, plus 1 bag shredded carrots
1 head of green cabbage
1 head of romaine
1 bag or bunch of fresh spinach
2 tomatoes
1 eggplant
1 sprig fresh basil
1 bunch parsley
Lavender (Hopefully you have some in your garden. If not buy some dried or buy lemon grass.)
1 fresh peach
1 lemon
Canned Food:
1 small jar pesto sauce
1 can chicken broth
1 small can mandarin oranges
1 can creamed corn
1 can Italian style tomatoes
1 jar black olives or Kalamata olives
Dry Food and Staples:
Cornstarch
Rice wine vinegar
Soy sauce
Peach preserves
Couscous
1 small bag slivered almonds
1 pkg of burrito sized spinach tortillas
1 lb wide egg noodles
Brown rice
French bread
Spices and Condiments:
Olive oil
Cooking oil
Sesame oil
Rosemary, fresh or dried
Chinese Five Spice powder
Red pepper
Lemon pepper
Soy sauce
Italian seasoning (Oregano, thyme, basil)
Hot sauce (Chinese style or Tabasco)
1 bottle Asian style salad dressing
Balsamic vinegar
Salt and pepper
Other items for your own personal shopping list:
Meats:
3 lbs boneless pork country style ribs
3 lb chicken breast tenderloins
2 lbs ground turkey or beef
1 lb wild caught salmon steaks
Dairy:
Milk
Real butter (Not margarine.)
1 lb Mozzarella
Frozen Food:
1 pkg Italian mixed vegetables
1 pkg green beans
Fresh Produce:
6 russet potatoes
8 red potatoes
1 pkg cherry tomatoes
1 celery heart
3 red bell peppers
1 yellow onion
1 red onion
1 bunch green onions
1 head of garlic, or 1 jar of organic crushed garlic
1 bunch of carrots, or 1 bag sliced carrots, plus 1 bag shredded carrots
1 head of green cabbage
1 head of romaine
1 bag or bunch of fresh spinach
2 tomatoes
1 eggplant
1 sprig fresh basil
1 bunch parsley
Lavender (Hopefully you have some in your garden. If not buy some dried or buy lemon grass.)
1 fresh peach
1 lemon
Canned Food:
1 small jar pesto sauce
1 can chicken broth
1 small can mandarin oranges
1 can creamed corn
1 can Italian style tomatoes
1 jar black olives or Kalamata olives
Dry Food and Staples:
Cornstarch
Rice wine vinegar
Soy sauce
Peach preserves
Couscous
1 small bag slivered almonds
1 pkg of burrito sized spinach tortillas
1 lb wide egg noodles
Brown rice
French bread
Spices and Condiments:
Olive oil
Cooking oil
Sesame oil
Rosemary, fresh or dried
Chinese Five Spice powder
Red pepper
Lemon pepper
Soy sauce
Italian seasoning (Oregano, thyme, basil)
Hot sauce (Chinese style or Tabasco)
1 bottle Asian style salad dressing
Balsamic vinegar
Salt and pepper
Other items for your own personal shopping list:
Friday, May 29, 2009
Dinner Magic Shopping List September Week 2
Dinner Magic Shopping List September Week 2
Meats:
1 cut up fryer chicken
2 lbs chicken tenderloins
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 ½ lb pork shoulder roast
2 ½ lbs beef flank or sirloin steak (for stir fry)
1 lb bacon (You may also choose the microwave bacon for convenience.)
Dairy:
Milk
Eggs
Sour cream
Parmesan cheese
½ cup crumbled bleu cheese
Frozen Food:
1 pkg frozen mixed vegetables, your choice
1 pkg frozen peas
Fresh Produce:
3 yellow onions
1 red onion
1 head garlic (Or a jar of organic crushed garlic.)
3 red bell peppers
1 green bell pepper
1 lemon
1 bunch of parsley
1 bunch cilantro
1 head of iceberg lettuce
1 head of green leaf lettuce
1 small head of radicchio
1 zucchini
4 tomatoes
2 avocado
1 bunch green onions
1 bunch carrots (4-6 individual carrots)
1 jalapeno pepper
Canned Food:
1 can low sodium black beans
1 jar green olives stuffed with pimientos
1 small jar sliced black olives
1 jar alfredo sauce
Refried beans
1 can water chestnuts
Salsa
Dry Food and Staples:
Flour
Corn meal
Baking powder
Quinoa (Usually found near the rice and grains.)
Rice, brown or white
Fettucini pasta
Soft taco sized flour tortillas
French bread
1 pkg ramen noodles
¼ cup chopped peanuts (1 small bag in the baking aisle.)
Spices and Condiments:
Olive oil
Peanut oil
Salt and pepper
Red pepper flakes
Italian dressing
Red wine vinaigrette
Soy sauce
Other items for your own personal shopping list:
Meats:
1 cut up fryer chicken
2 lbs chicken tenderloins
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 ½ lb pork shoulder roast
2 ½ lbs beef flank or sirloin steak (for stir fry)
1 lb bacon (You may also choose the microwave bacon for convenience.)
Dairy:
Milk
Eggs
Sour cream
Parmesan cheese
½ cup crumbled bleu cheese
Frozen Food:
1 pkg frozen mixed vegetables, your choice
1 pkg frozen peas
Fresh Produce:
3 yellow onions
1 red onion
1 head garlic (Or a jar of organic crushed garlic.)
3 red bell peppers
1 green bell pepper
1 lemon
1 bunch of parsley
1 bunch cilantro
1 head of iceberg lettuce
1 head of green leaf lettuce
1 small head of radicchio
1 zucchini
4 tomatoes
2 avocado
1 bunch green onions
1 bunch carrots (4-6 individual carrots)
1 jalapeno pepper
Canned Food:
1 can low sodium black beans
1 jar green olives stuffed with pimientos
1 small jar sliced black olives
1 jar alfredo sauce
Refried beans
1 can water chestnuts
Salsa
Dry Food and Staples:
Flour
Corn meal
Baking powder
Quinoa (Usually found near the rice and grains.)
Rice, brown or white
Fettucini pasta
Soft taco sized flour tortillas
French bread
1 pkg ramen noodles
¼ cup chopped peanuts (1 small bag in the baking aisle.)
Spices and Condiments:
Olive oil
Peanut oil
Salt and pepper
Red pepper flakes
Italian dressing
Red wine vinaigrette
Soy sauce
Other items for your own personal shopping list:
Thursday, May 28, 2009
Dinner Magic Shopping List November Week 1
This grocery list is for everything you need to cook the meals in the Dinner Magic Menus November Week 1.
Meats:
3-4 pounds boneless country style ribs
1 small pork roast or carnitas
1 whole fryer chicken
1 pound of chicken tenderloins
1 pound ground beef
Dairy:
Cream and milk
Sour Cream
Cheese: mozzarella, parmesan, and cheddar
Vanilla yogurt (unless you make homemade)
Eggs
Frozen Food:
Broccoli florets
Corn
Green Beans
Cauliflower florets
Peas
Frozen blueberries and strawberries
Fresh Food:
Tofu
1 head of romaine
1 head of iceberg
1 bag of shredded lettuce
3 tomatoes
1 bag of shredded carrots
1 bag of sliced or baby carrots
1 cucumber
1 avocado
1 lemon
5 onions
1 head of garlic
1 bunch of green onions
6 potatoes
1-2 winter squash
4 fresh chile rellenos
Canned Food:
2 cans of pinto beans with jalapeno
2 cans Rotel tomatoes
1 can diced tomatoes
1 can garbanzo beans
1 can water chestnuts
1 jar of pasta sauce
4 cans diced green chilis
1 can refried beans
Dry Food and Staples:
Flour
Cornmeal
Yeast
Italian style bread crumbs
Craisins
Pecans
Croutons
Rice
Navy Beans or Great Northern Beans
Burrito Sized Tortillas
Fusilli Pasta
Tortilla chips
Oil and cooking spray
Spices and Condiments:
Salt and Pepper
Paprika
Curry Powder
Saffron
Cumin
Cinnamon
Nutmeg
Cornstarch
Taco Seasoning mix
Ranch Style Dressing Mix
Mayonnaise
Dijon style mustard
Other items needed:
Tuesday, May 26, 2009
Dinner Magic Shopping List June Week 1
Dinner Magic Shopping List June Week 1
Meats:
1 cut up fryer chicken
1 pound of chicken tenderloins
1 package of precooked bacon
1 pound cooked, chopped ham
1 pound sweet or hot Italian sausage
2 pounds of tilapia
Dairy:
Cheese: mozzarella, ricotta, parmesan
Eggs
Frozen Food:
Frozen tortellini
Corn
Dulce de Leche ice cream
Fresh Food:
1 head of romaine
1 head of iceberg
1 head of red leafy lettuce
1 bunch or bag of baby spinach
2 heads of broccoli
1 bunch of asparagus
1 mango
3 tomatoes
Cherry tomatoes
1 small eggplant
1 bag of sliced or baby carrots
1 package of shredded carrots
1 package of sliced mushrooms
1 cucumber
1 avocado
1 lemon
4 onions
1 head of garlic
Cilantro
5 bell peppers, a mix of red and green
Canned Food:
2 cans of pinto beans with jalapeno
1 can Rotel tomatoes
1 can diced tomatoes
1 jar of pasta sauce
Small jar marinated artichoke hearts
1 can refried beans
1 small can mandarin oranges
2 cans sliced black olives
1 can chicken broth
1 can black beans
1 small can chow mein noodles
Asian style dressing
Southwestern style dressing
Dry Food and Staples:
Flour
Cornmeal
Yeast
Italian style bread crumbs
Croutons
Jasmine rice
Soft Taco Sized Tortillas
Barilla square lasagna pasta
Tortilla chips
Oil and cooking spray
Spices and Condiments:
Salt and Pepper
Cumin
Chili Powder
Parsley
Oregano
Thyme
Cornstarch
Soy sauce
Dijon style mustard
Mayonnaise
Caramel ice cream topping
Other items needed:
Fill in any items you may personally need here.
Meats:
1 cut up fryer chicken
1 pound of chicken tenderloins
1 package of precooked bacon
1 pound cooked, chopped ham
1 pound sweet or hot Italian sausage
2 pounds of tilapia
Dairy:
Cheese: mozzarella, ricotta, parmesan
Eggs
Frozen Food:
Frozen tortellini
Corn
Dulce de Leche ice cream
Fresh Food:
1 head of romaine
1 head of iceberg
1 head of red leafy lettuce
1 bunch or bag of baby spinach
2 heads of broccoli
1 bunch of asparagus
1 mango
3 tomatoes
Cherry tomatoes
1 small eggplant
1 bag of sliced or baby carrots
1 package of shredded carrots
1 package of sliced mushrooms
1 cucumber
1 avocado
1 lemon
4 onions
1 head of garlic
Cilantro
5 bell peppers, a mix of red and green
Canned Food:
2 cans of pinto beans with jalapeno
1 can Rotel tomatoes
1 can diced tomatoes
1 jar of pasta sauce
Small jar marinated artichoke hearts
1 can refried beans
1 small can mandarin oranges
2 cans sliced black olives
1 can chicken broth
1 can black beans
1 small can chow mein noodles
Asian style dressing
Southwestern style dressing
Dry Food and Staples:
Flour
Cornmeal
Yeast
Italian style bread crumbs
Croutons
Jasmine rice
Soft Taco Sized Tortillas
Barilla square lasagna pasta
Tortilla chips
Oil and cooking spray
Spices and Condiments:
Salt and Pepper
Cumin
Chili Powder
Parsley
Oregano
Thyme
Cornstarch
Soy sauce
Dijon style mustard
Mayonnaise
Caramel ice cream topping
Other items needed:
Fill in any items you may personally need here.