Dinner Magic Menus March Week 1

Click here for the Dinner Magic Shopping List for the menus for March week 1.

This week we're going to cook a pork roast in the slow cooker. Then we'll be shredding the remaining pork and dividing it into three freezer bags. Each bag should have about one pound of meat, enough to cook the next two meals, Carnitas Burritos and Rigatoni with Pork and Vegetables. There will still be another pound left for another meal of your choice. The remaining pound of shredded pork may be used on pizza, in pulled pork sandwiches, in chili, or any other creative way you can think of to use it. Think of it as an extra meal in the freezer.

Roasted Pork in the Slow Cooker

Carnitas Burritos

Rigatoni with Pork and Vegetables

Thin Crust Personal Pizzas

Steak and Mango Salad

Orange Chicken in Paper

Fish Stick Hot Dogs

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Dinner Magic Shopping List March Week 1

This shopping list is for the meals for Dinner Magic Menus March Week 1.

Meats:
1 pork roast, butt or shoulder, up to 6 pounds
1 small package of pepperoni or salami
4 boneless, skinless chicken breasts
1 rib eye steak

Dairy:
Sour cream
Mozzarella cheese slices
Milk
Grated cheese for burritos
Eggs

Frozen Food:
1 package of 16 fish sticks
1 small package of frozen peas

Fresh Produce:
1 head of garlic or one jar crushed garlic
5 carrots
1 package of baby carrots
1 cup of snow peas
3 russet potatoes
4 onions
1 jalapeno or relleno pepper
1 bunch cilantro
1 package of shredded cabbage
1 sprig of rosemary
1 papaya or mango
1 avocado
1 head of romaine lettuce
1 package of spring mix
2 oranges
1 cup of cherry tomatoes
1 cucumber

Canned Food:
1 can of diced green chiles (or use a fresh roasted relleno)
Salsa
1 small jar pizza sauce
1 small jar sun dried tomatoes
1 small can sliced black olives
1 can of chili beans
1 single serving size of pineapple juice
1 can chicken broth

Dry Food and Staples:
Olive oil
Burrito size tortillas
1 pound rigatoni
Sandwich Thins or English muffins
1 package hot dog buns
¼ cup of chopped walnuts
Waxed paper or parchment paper

Spices and Condiments:
Salt and pepper
Sugar
Bay leaves, chili powder, cumin, paprika
Raspberry vinaigrette
Honey
Mayonnaise
Dijon style mustard
Dill pickles, sliced

Other items for your own personal shopping list:

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Fish Stick Hot Dogs

Yes, it sounds bizarre, but it tastes great! It's better than a fish sandwich from a burger joint. The key is the tartar sauce and the pickle slices.

Ingredients

• 8 hot dog buns
• 16 frozen fish sticks
• Romaine lettuce
• ½ cucumber, seeded and chopped
• Dill pickle slices
• Dinner Magic Tartar Sauce
• 1 can Chili beans
• ½ cup of chopped onions
• ½ cup of grated cheese, (Cheddar or Jack)

How to Make Dinner Magic Tartar Sauce
Mix together in a bowl:
½ cup of mayonnaise
¼ cup of Dijon mustard
2 tablespoons of sugar
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Add 1 teaspoon of pineapple juice at a time until the sauce reaches the consistency you like.

Preparation
Cook the frozen fish sticks in the oven according to package directions.
Wrap the hot dog buns in foil and warm them in the oven for 5 minutes.
Warm the chili beans in the microwave oven.
On each bun, lay a leaf of lettuce, some chopped cucumber, and some dill pickle slices.
Place two fish sticks in each bun, and top with Dinner Magic Tartar Sauce.
Serve with hot chili beans topped with onions and grated cheese.

Have this with an ice cold Cream Soda.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Roasted Pork in the Crock Pot

 

We used a red pepper instead of a relleno pepper in this dish.

Ingredients

• 1 pork butt or shoulder roast, up to 6 pounds
• 3 cloves of garlic or 2 teaspoons garlic, crushed
• Salt and pepper
• 3 carrots, sliced
• 2 potatoes, cut into chunks
• 1 onion, quartered
• 2 bay leaves
• 1 whole jalapeno or relleno pepper

Preparation
Place the vegetables, the garlic, and the bay leaves in the bottom of the slow cooker.
Salt and pepper the roast, then place it on top of the vegetables.
Place the jalapeno or relleno pepper next to the roast. Do not cut the pepper open.
Cook on low for 8-10 hours.
Place the roast on a platter with the vegetables.
If you would like gravy, place two tablespoons of drippings in a preheated pan.
Add two tablespoons of flour, and stir until smooth.
Add milk slowly, stirring constantly with a whisk, until the gravy reaches the consistency you desire.
Add salt and pepper for taste.
Serve with a green vegetable as a side dish.

Wine Pairing
This dish pairs well with two red wines: Beaujolais or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Carnitas Burritos

Ingredients

• ½ pound of shredded pork (Use meat from the Roast Pork in the Crock Pot for this.)
• 1 tablespoon of olive oil
• 1 russet potato, peeled and cubed
• 1 carrot, shredded
• ½ onion, chopped fine
• 1 can of diced green chiles, or one large roasted and peeled relleno chile, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 burrito size tortillas, any flavor you like
• Sour cream, salsa, grated cheese, and chopped cilantro

Preparation
Cook the pork in the oil until it browns. Remove from the pan.
Cook the vegetables in the oil until they are tender.
Return the pork to the pan and add the green chiles and spices. Cook another 5 minutes.
Warm the tortillas for a few seconds in the microwave, or on a low flame of a gas stove.
Place a spoonful of meat filling in the center of a tortilla and roll up.
Top with sour cream, salsa, cheese, and cilantro.
This may be served with rice or beans on the side.

Wine Pairing
The perfect wine pairing for this dinner is a California Viognier.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Thin Crust Personal Pizzas

Ingredients
Sandwich Thins or English muffins
Mozzarella cheese slices
1 jar of pizza sauce
Salami or pepperoni slices
Sun dried tomatoes, chopped fine
1 small can sliced black olives

Preparation
Lightly toast the Sandwich Thins or English muffins.
Spread pizza sauce on the bread.
Place one slice of cheese on top of the pizza sauce.
Place the pizza toppings of your choice on top of the cheese.
Bake in the oven at 425 degrees for about 5 minutes, or just until the cheese begins to bubble.

Wine Pairing
Enjoy these personal pizzas with a robust California Old Vine Zinfandel.

More great pizza recipes are at my Sacramento Easy Meals Examiner website.

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Steak and Mango Salad

Ingredients
1 rib eye steak or New York strip steak
1 sprig of rosemary
1 papaya
1 avocado
1 head of romaine lettuce
1 boiled egg, crumbled
Vinaigrette (any flavor you like)
Croutons

Preparation
Peel and crumble or chop the boiled egg.
Peel and slice the papaya.
Peel and slice the avocado.
Chop the romaine lettuce and toss with the vinaigrette.
Place the lettuce, papaya, and avocado in a bowl.
Cook the rib eye steak in oil, as in this Gordon Ramsay video.
Slice the steak across the grain.
Place the steak on top.
Sprinkle the crumbled egg and croutons on top and drizzle a bit more vinaigrette over the salad.

Wine Pairing
This dish pairs perfectly with the fruity flavors of Barefoot Pinot Grigio or a fruity Syrah.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Orange Chicken in Paper

Ingredients

• 4 boneless, skinless chicken breasts
• 1 orange, cut into thin slices
• 1 orange, cut in half and juiced
• 1 sprig of rosemary
• 1 cup of baby carrots
• 1 cup of fresh snow peas
• 2 teaspoons of honey
• 1 tablespoon of olive oil
• Salt and pepper
• 1/4 teaspoon ground cloves
• Waxed paper or parchment paper
• Spring mix for salad
• ¼ cup of chopped walnuts
• 1 cup of cherry tomatoes
• Raspberry vinaigrette

Preparation
Wash and dry the chicken breasts.
Sprinkle with salt and pepper and a dash of cloves.
Heat the oil in a pan and brown the chicken breasts in the oil with the rosemary over medium high heat.
Remove from the pan. Discard the rosemary.
Add the carrots and snow peas to the pan and lightly brown them.
Add the honey and the juice of one orange and stir.
Cut 2 pieces of parchment paper 18 inches long for each breast.
Lay 2-4 orange slices in the center of four pieces of waxed paper.
Place a spoonful of vegetables on top of the oranges.
Place a chicken breast on top of each mound of vegetables.
Place a small sprig of parsley on top.
Drizzle with the orange honey sauce.
Pull up the edges of the parchment paper, and loosely wrap the chicken.
Make sure the bag is securely sealed by folding the edges together.
Staple or tie the parchment paper shut.
Place the chicken packets in a baking pan and bake for 25 minutes at 375 degrees.
While the chicken bakes, toss the spring mix, tomatoes and walnuts with the vinaigrette.
Serve the chicken packets on a plate, allowing the diners to open their own packets.

Wine Pairing
Wine pairing suggestion for this dish: Chardonnay or Pinot Grigio.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.