Dinner Magic Shopping List January Week 3

This shopping list is for the Dinner Magic Menus for January Week 3. 


Meats:
1 fryer chicken
1 pound sliced turkey breast
4 boneless, skinless chicken breasts
½ pound chicken breast tenderloins
Optional: ¼ pound pepperoni

Dairy:
4 slices of Provolone or Swiss cheese
1 pound Cheddar cheese
¼ pound Parmesan cheese
8 ounces Mozzarella cheese
Eggs
Optional: sour cream

Frozen Food:
1 package frozen chopped broccoli

Fresh Produce:
7 yellow onions (vidalia or other sweet onion)
1 red onion
1 head of broccoli
1 cucumber
5 tomatoes
1 bag of spring mix lettuce
3 lemons
5 potatoes
1 sweet potato or yam
2 parsnips
2 turnips
4 carrots
1 stalk celery
1 head of iceberg lettuce
1 heart of romaine
1 small bunch spinach
1 bunch cilantro
1 bunch green onions
1 head garlic, or one jar crushed organic garlic
1 bag coleslaw mix (shredded cabbage and carrots)

Canned Food:
2 cans (6 ounce) white crab meat
2 cans cheddar cheese soup
1 can evaporated skim milk
1 can chicken broth
4 cups beef broth
1 can (15 ounces) black beans
1 small can sliced black olives
1 small can chopped black olives
1 small can water chestnuts

Dry Food and Staples:
Sourdough bread
Wheat bulgur or tabbouleh
Olive oil
White wine
Balsamic vinegar
Worcestershire sauce
Soy sauce
Hoisin sauce (plum sauce may substitute)
Lemon juice
Italian style bread crumbs
1 bag of tortilla chips
Cooking spray
Cornstarch
Sugar
Whole wheat tortillas, soft taco size

Spices and Condiments:
Salt and pepper
Thyme, sage, rosemary, basil, dry mustard, paprika, parsley, sesame seeds
1 package fajita seasoning mix
Dijon style mustard
Brown sugar
Salad dressing

Other items for your own personal shopping list:

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Dinner Magic Menus January Week 3

Easy Cheesy Broccoli Soup

French Onion Soup

Roast Chicken with Roasted Root Vegetables in a Balsamic Vinegar Glaze

Crab Cakes

Turkey Taco Salad

Chicken Dijon with Tabbouleh

Mu Shu Chicken in Tortillas

Click here for the Dinner Magic Shopping List for January Week 3 meals.

Easy Cheesy Broccoli Soup

Ingredients for Easy Cheesy Broccoli Soup

• 1 small package frozen chopped broccoli
• 1 onion, chopped
• Stems from one head of broccoli (they may be leftover from the Chicken Cordon Bleu)
• 1 large can of cream of mushroom soup
• 2 cans of cheddar cheese soup
• 1 can of evaporated skim milk
• 1 can of chicken or vegetable broth
• ½ cup of grated cheddar cheese
• Fresh baguette or sourdough bread.

How to Make Easy Cheesy Broccoli Soup
Steam the broccoli stems and the onion in the microwave till tender.
Place the chopped broccoli, the cooked onion and stems, and the broth in the blender.
Blend until mostly smooth.
Put the blended ingredients in a soup pot.
Add the 3 cans of soup and the can of evaporated skim milk.
Heat through till warm. Top with grated cheddar cheese.
Serve with a fresh baguette or sourdough bread.
It disappears fast!

Photo/Virtual Ern on Flickr

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French Onion Soup

This is a quick and simple version of the traditional French Onion Soup which takes hours to make. It’s hearty enough for a meal. Serve it with a dinner salad.

Ingredients for French Onion Soup:

• 4 cups of beef broth
• ½ cup of white wine
• 4 large sweet onions, sliced
• 4 slices of thick sourdough bread, toasted
• 4 slices of Provolone or Swiss cheese
• 2 cups of spring salad mix
• ½ cucumber sliced
• 1 tomato, cut
• Salad dressing of your choice

Toss together the salad ingredients and place in the refrigerator until dinner is ready.
Cook the onions in ½ cup of the broth until tender. Allow the broth to cook down and brown the onions, about ten minutes.
Divide the onions into four oven-safe bowls.
Mix the remaining broth and wine and heat.
Pour the warm broth mixture over the onions.
Top with a slice of toast and a slice of cheese.
Place under the broiler to melt and brown the cheese.
Nosh on the cheesy soup with a salad.

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Roast Chicken with Roasted Root Vegetables in a Balsamic Vinegar Glaze

Quick tip:
If you don’t have a roasting rack for the chicken, place four opened and washed tuna cans on the bottom of the pan. Place the chicken on top of the cans. This will raise the chicken up just high enough to keep it out of the drippings.

Roast Chicken ingredients:

• 1 fryer chicken
• Salt and pepper
• 1 tablespoon olive oil
• Italian herb mix (1 teaspoon each thyme, sage, rosemary)
• 1 lemon, quartered

Roasted Root Vegetables ingredients:

• 1 potato, peeled and cubed
• 1 sweet potato or yam, peeled and cubed
• 2 parsnips, peeled and cubed
• 2 turnips, peeled and cubed
• 1 onion, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper

Preheat the oven to 400 degrees.
Wash and pat dry the chicken.
Salt and pepper the cavity.
Place two lemon quarters in the cavity.
Rub the skin with olive oil.
Squeeze the juice of the other two lemon quarters on the skin.
Sprinkle the herbs on the breast, legs, and thighs.
Place the chicken on a rack in a roasting or baking pan.
Mix the olive oil, balsamic vinegar, brown sugar, salt, and pepper.
Toss the vegetables in the mixture to coat.
Place in a baking pan.
Cover with foil.
Place the chicken and the vegetables in the oven.
Bake in a 400 degree oven for 45 minutes.
Uncover the vegetables and bake for another 15 minutes.

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Crab Cakes with Garlic Herb Roasted Potato Slices and Italian Chop Salad

A delicious and quick dinner. The thing that takes the longest is baking the potatoes. Have a family chopping party to cut all the ingredients for the salad.

Ingredients for the Crab Cakes:

• 2 cans (6 ounces each) of white crab meat
• 1 stalk of celery, finely chopped
• ¼ cup chopped green onions
• 4 eggs
• 1 cup of Italian style bread crumbs
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of dry mustard
• ¼ teaspoon paprika
• Lemon wedges

Ingredients for the Garlic Herb Roasted Potato Slices:

• 4 potatoes, sliced as thin as you can
• 2 tablespoons olive oil
• 2 cloves of garlic, crushed
• 1 tablespoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup of grated parmesan cheese

Ingredients for the Italian Chop Salad:

• ½ head of lettuce, chopped
• 1 cup of spinach, chopped
• ¼ cup of Italian dressing
• ½ cup of mozzarella cheese, grated or cut into small chunks
• 1 tomato, chopped
• 1 stalk of celery, chopped
• ½ cup of red onion, chopped
• Optional: ¼ cup of chopped pepperoni

Mix the lettuce and spinach together and toss with the Italian dressing.
Place in a salad bowl and top with the cheese, then celery, onion, and tomato.
Place in the refrigerator until dinner is ready.
Toss the sliced potatoes in the olive oil and seasoning.
Top with the parmesan cheese.
Spread into a layer on a baking sheet.
Bake at 400 degrees for 30 to 45 minutes, until they are crispy and golden brown.
Heat a skillet with non stick cooking spray.
Cook the chopped celery and onions until tender. Place in a bowl.
Mix the bread crumbs, crab meat, spices, and eggs together.
Make 4 patties, and cook in the pan 3 minutes on each side until golden brown.
Serve with lemon wedges on the side.

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Turkey Taco Salad

This taco salad is lower in fat and calories than traditional taco salad made with ground beef, making it a healthier alternative.

Ingredients for Turkey Taco Salad

• 1 head of iceberg lettuce, chopped
• 1 bag of baked tortilla chips
• 1 can of refried black beans or whole black beans
• 1 pound of sliced turkey breast (Jenni-O has presliced turkey breast)
• 1 package of fajita seasoning mix
• 1 cup of Pico de Gallo (chopped tomatoes, onion, and cilantro)
• 1 can sliced black olives
• 1 cup of shredded mozzarella cheese
• Salsa
• Optional: Sour cream or low fat sour cream

How to make Turkey Taco Salad
Spray a pan with cooking spray and preheat.
Sprinkle the fajita mix on the turkey slices and cook until well done.
Cut the turkey slices into bite sized pieces.
Place a layer of tortilla chips in four deep bowls.
Top with lettuce.
Place a layer of beans over the lettuce.
Add a layer of cooked turkey.
Top the turkey with mozzarella cheese.
Top with Pico de Gallo, black olives.
Place tortilla chips around the outside of the bowl.
Serve salsa and sour cream on the side.

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Lemon Chicken Dijon with Tabbouleh Salad

Make the Tabbouleh Salad ahead of time so the flavors have time to blend. Cooking the chicken takes about 15 minutes.

Ingredients for Tabbouleh Salad:

• ½ cup of fine wheat bulgur (sometimes sold under the name tabbouleh)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro
• 1 small can chopped black olives
• 1 small tomato, chopped
• ½ cucumber, chopped
• ¼ cup red onion, chopped

Ingredients for Lemon Dijon Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• ¼ cup lemon juice
• 4 tablespoons Dijon style mustard
• Cooking spray
• ½ cup of chicken broth
• ½ cup white wine
• 2 tablespoons mustard
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

How to make the Tabbouleh Salad:
Pour 1 cup of boiling water over the bulgur and cover. Let it stand to absorb the liquid for 15 minutes.
Squeeze the excess moisture out of the bulgur and place in a bowl.
Mix with the olive oil, lemon juice, cilantro, black olives, tomato, cucumber, and onion.
Let sit in the refrigerator for 1 or more hours.

How to make the Lemon Chicken Dijon:
Pound the chicken breasts between two sheets of was paper until ¼ inch thin.
Salt and pepper the chicken to taste.
Mix the lemon juice and mustard in a bowl.
Place the chicken in the lemon juice and mustard to coat.
Heat a skillet with the cooking spray.
Cook the breasts for three minutes on both sides.
Remove the chicken from the pan and keep warm.
Mix the broth, wine, mustard, lemon juice, cornstarch, and parsley and heat in the skillet until thickened.
Pour the lemon gravy over the chicken.

Photo/Illustir on Flickr

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Mu Shu Chicken in Tortillas

This low fat dish will stop your cravings for high fat Chinese food. You can always substitute chicken broth for the white wine. This recipe also tastes delicious made with pork.

Ingredients for Mu Shu Chicken in Tortillas

• ½ pound of chicken breast tenderloins
• 3 tablespoons of soy sauce
• ¼ teaspoon of pepper
• 3 tablespoons of hoisin sauce (I’ve also used plum sauce, which tastes great)
• 3 tablespoons of white wine
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 1 clove of garlic, crushed
• 2 cups of coleslaw mix (Or grate your own cabbage and carrots together)
• 1 small can of water chestnuts, chopped
• 1 tablespoon soy sauce mixed with 1 tablespoon cornstarch
• 8 soft taco size whole wheat tortillas

Stir together the liquid ingredients.
Heat a pan sprayed with nonstick cooking spray.
Cook the chicken breast tenderloins. Remove and slice into strips.
Put the chicken back in the pan with the liquid ingredients.
Add the cabbage and carrots and cook for about 3 minutes, until crisp tender.
Add the soy sauce with cornstarch and stir into the pan to thicken the sauce.
Serve warm with tortillas.

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