With 5 of these meals ready in less than 30 minutes, why would you want to eat out?
Here is the complete Dinner Magic Shopping List for the May Week 1 meals.
Cheesy Ham Stuffed Potatoes with Three Bean Salad
Chicken in Lime with Cumin Potatoes and Black Beans
Spring Vegetables and Pasta
Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots
Shrimp Tostadas
Ham Spaghetti Carbonara with Caesar Salad
Chicken Pot Pie in a Bread Bowl
Tuesday, May 4, 2010
Dinner Magic Shopping List May Week 1
This is everything you need to cook the meals in the Dinner Magic Menus May Week 1.
Meats:
4 cups of chicken, cut up (Try a roasted chicken from the deli.)
2 cups chopped ham or 1 small canned ham
1 pound cooked shrimp
1 pound pork tenderloin
4 boneless, skinless chicken breasts
Dairy:
Eggs
Half and half
Real butter, (not margarine)
Parmesan cheese
½ pound grated Cheddar cheese
Frozen Food:
1 small package mixed vegetables
Fresh Produce:
1 head of Romaine lettuce
1 head of iceberg lettuce
2 tomatoes
1 yellow onion
1 head broccoli florets
1 bunch or bag of carrots
1 small bunch of asparagus
1 zucchini squash
1 bunch of fresh basil
1 small bunch of chives
3 limes or lime juice
8 russet potatoes
Canned Food:
1 jar of prepared chicken or turkey gravy
1 can (15 ounce) refried beans
Chunky tomato or mango salasa
1 small can pineapple chunks
1 jar Alfredo sauce
1 can of chicken broth
1 can three bean salad
Dry Food and Staples:
4 small sourdough bread rounds
1 pound whole wheat spaghetti
1 pound whole wheat rotini pasta
Croutons
Tostada shells
Rice
Cornstarch
Spices and Condiments:
Salt and pepper
Lemon pepper seasoning, ground cumin, paprika
Olive oil
Caesar salad dressing
1 jar teriyaki sauce
1 small jar honey
Dijon style mustard
Other items for your own personal shopping list:
Meats:
4 cups of chicken, cut up (Try a roasted chicken from the deli.)
2 cups chopped ham or 1 small canned ham
1 pound cooked shrimp
1 pound pork tenderloin
4 boneless, skinless chicken breasts
Dairy:
Eggs
Half and half
Real butter, (not margarine)
Parmesan cheese
½ pound grated Cheddar cheese
Frozen Food:
1 small package mixed vegetables
Fresh Produce:
1 head of Romaine lettuce
1 head of iceberg lettuce
2 tomatoes
1 yellow onion
1 head broccoli florets
1 bunch or bag of carrots
1 small bunch of asparagus
1 zucchini squash
1 bunch of fresh basil
1 small bunch of chives
3 limes or lime juice
8 russet potatoes
Canned Food:
1 jar of prepared chicken or turkey gravy
1 can (15 ounce) refried beans
Chunky tomato or mango salasa
1 small can pineapple chunks
1 jar Alfredo sauce
1 can of chicken broth
1 can three bean salad
Dry Food and Staples:
4 small sourdough bread rounds
1 pound whole wheat spaghetti
1 pound whole wheat rotini pasta
Croutons
Tostada shells
Rice
Cornstarch
Spices and Condiments:
Salt and pepper
Lemon pepper seasoning, ground cumin, paprika
Olive oil
Caesar salad dressing
1 jar teriyaki sauce
1 small jar honey
Dijon style mustard
Other items for your own personal shopping list:
Cheesy Ham Stuffed Potatoes with Three Bean Salad
This quick little meal can be ready in about 15 minutes. It’s perfect for those busy weeknights.
Ingredients:
4 russet potatoes for baking
1 cup of chopped ham
2 tablespoons butter
¼ to ½ cup milk
½ cup grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper to taste
½ head of iceberg lettuce, chopped
1 can (13 ounces) three bean salad
Preparation:
Scrub the potatoes and poke a few holes in each one with a fork.
Place the potatoes in the microwave and cover with a moist paper towel. The paper towel will keep them from drying out.
Microwave for 10-12 minutes, or until they are fork tender.
While they cook, chop the lettuce and place in a bowl. Toss with the three bean salad.
When the potatoes are done, cut them in half and scoop out the inside.
Mix with the butter, milk, chives, and ham, mashing the potatoes.
Place the mashed potato mixture back in the shell.
Sprinkle the cheddar cheese on top.
Place under the broiler for 30 seconds to one minute, just until browned.
Serve piping hot alongside the salad.
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.
Ingredients:
4 russet potatoes for baking
1 cup of chopped ham
2 tablespoons butter
¼ to ½ cup milk
½ cup grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper to taste
½ head of iceberg lettuce, chopped
1 can (13 ounces) three bean salad
Preparation:
Scrub the potatoes and poke a few holes in each one with a fork.
Place the potatoes in the microwave and cover with a moist paper towel. The paper towel will keep them from drying out.
Microwave for 10-12 minutes, or until they are fork tender.
While they cook, chop the lettuce and place in a bowl. Toss with the three bean salad.
When the potatoes are done, cut them in half and scoop out the inside.
Mix with the butter, milk, chives, and ham, mashing the potatoes.
Place the mashed potato mixture back in the shell.
Sprinkle the cheddar cheese on top.
Place under the broiler for 30 seconds to one minute, just until browned.
Serve piping hot alongside the salad.
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.
Chicken Pot Pie in a Bread Bowl
Ingredients:
2 cups of chicken, cut into chunks (a roasted chicken from the deli is good for this)
1 package of frozen mixed vegetables
1 jar of prepared chicken or turkey gravy
4 small sourdough rounds for bread bowls
Preparation:
Mix the chicken, vegetables, and gravy and place in a microwave safe bowl.
Cook on high for 5 minutes, stirring halfway through.
Cut a hollow out of each sourdough round to make a bowl.
Pour the chicken mixture into the bowls.
Serve immediately.
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.
2 cups of chicken, cut into chunks (a roasted chicken from the deli is good for this)
1 package of frozen mixed vegetables
1 jar of prepared chicken or turkey gravy
4 small sourdough rounds for bread bowls
Preparation:
Mix the chicken, vegetables, and gravy and place in a microwave safe bowl.
Cook on high for 5 minutes, stirring halfway through.
Cut a hollow out of each sourdough round to make a bowl.
Pour the chicken mixture into the bowls.
Serve immediately.
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.
Ham Spaghetti Carbonara with Caesar Salad
Ingredients:
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons
Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.
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.
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons
Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.
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.
Shrimp Tostadas
Bring the taste of coastal Mexico to your dinner table with these easy to make tostadas.
Ingredients:
Prepared tostada shells
1 pound cooked shrimp
2 cups of shredded iceberg lettuce
¼ cup of chopped cilantro
2 tomatoes, chopped
½ onion, chopped
1 cup grated cheddar cheese
1 can of refried beans, any style
Salsa
Preparation:
Coarsely chop the shrimp.
Mix the shredded lettuce with the cilantro.
Cook the refried beans in the microwave 4 minutes, stirring after 2 minutes.
Place the tomatoes in a bowl, the onions in another, and the cheese in a third bowl.
Top the tostada shells with refried beans, then the shrimp, then some cheese.
Add the lettuce, tomatoes and onion on top.
Let each person add salsa to taste on top.
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.
Ingredients:
Prepared tostada shells
1 pound cooked shrimp
2 cups of shredded iceberg lettuce
¼ cup of chopped cilantro
2 tomatoes, chopped
½ onion, chopped
1 cup grated cheddar cheese
1 can of refried beans, any style
Salsa
Preparation:
Coarsely chop the shrimp.
Mix the shredded lettuce with the cilantro.
Cook the refried beans in the microwave 4 minutes, stirring after 2 minutes.
Place the tomatoes in a bowl, the onions in another, and the cheese in a third bowl.
Top the tostada shells with refried beans, then the shrimp, then some cheese.
Add the lettuce, tomatoes and onion on top.
Let each person add salsa to taste on top.
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.
Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots
Ingredients:
1 pound pork tenderloin, cut into cubes
1 small can of pineapple cubes
1 jar of teriyaki sauce
1 head of broccoli florets
1 cup of sliced carrots
2 cups of rice
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Bring 3 ¾ cups of water to a boil.
Lower to a simmer and add the rice, salt, and pepper.
Cover and cook for 20 minutes.
Place the pork and pineapple on skewers.
Brush with the teriyaki sauce.
Grill on an indoor grill until browned and the juice runs clear.
Put the broccoli and carrots in ¼ cup of water in a bowl.
Microwave for 3 minutes, until crisp tender.
Place the pork and pineapple on a bed of rice with the vegetables on the side.
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.
Spring Vegetables and Pasta
Take advantage of the fresh asparagus in the markets right now with this pasta and vegetable dish.
Ingredients:
1 pound of whole wheat rotini pasta
½ pound of asparagus, cut into 1 inch pieces
½ cup grated carrots
½ cup zucchini, cut into strips
¼ cup chopped fresh basil
1 cup of cooked chicken (you can buy this in the deli)
1 jar of Alfredo sauce
Parmesan cheese for topping
Preparation:
Cook the pasta in boiling water according to package directions.
During the last 3 minutes of cooking, toss in the asparagus.
Drain the pasta and asparagus.
Stir in the carrots, zucchini, basil, chicken, and Alfredo sauce.
Sprinkle with Parmesan cheese.
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.
Chicken in Lime with Cumin Potatoes and Black Beans
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
½ cup chicken broth
1 tablespoon honey
3 tablespoons lime juice
1 tablespoon Dijon style mustard
1 teaspoon of cornstarch mixed with 2 teaspoons of broth
4 russet potatoes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Pound the chicken breasts between two pieces of waxed paper until they are ½ thick.
Sprinkle with lemon pepper seasoning.
Heat the oil in a skillet.
Cook the breasts in the oil until well done and browned.
Remove from heat and keep warm in the oven.
Slice the potatoes in thin slices.
Toss in a bowl with 2 teaspoons olive oil, just to coat.
Lay the potatoes on a baking sheet.
Sprinkle with the cumin, paprika, and salt and pepper.
Bake at 450 degrees for 20 minutes, or until fork tender.
Rinse and drain the black beans.
Mix the beans with ¼ cup of chunky tomato salsa or mango salsa. Place in a serving dish.
Stir the broth into the skillet and add the honey, mustard, and lime juice.
Cook and stir for 4-5 minutes. Mix the cornstarch and 2 teaspoons of broth.
Stir the cornstarch mixture in to the mustard mixture and cook until it thickens, about 1 minute.
Place the chicken breasts back into the pan, and turn to coat them with the mustard lime sauce.
Serve with the potatoes and black beans.
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.
4 boneless, skinless chicken breasts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
½ cup chicken broth
1 tablespoon honey
3 tablespoons lime juice
1 tablespoon Dijon style mustard
1 teaspoon of cornstarch mixed with 2 teaspoons of broth
4 russet potatoes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Pound the chicken breasts between two pieces of waxed paper until they are ½ thick.
Sprinkle with lemon pepper seasoning.
Heat the oil in a skillet.
Cook the breasts in the oil until well done and browned.
Remove from heat and keep warm in the oven.
Slice the potatoes in thin slices.
Toss in a bowl with 2 teaspoons olive oil, just to coat.
Lay the potatoes on a baking sheet.
Sprinkle with the cumin, paprika, and salt and pepper.
Bake at 450 degrees for 20 minutes, or until fork tender.
Rinse and drain the black beans.
Mix the beans with ¼ cup of chunky tomato salsa or mango salsa. Place in a serving dish.
Stir the broth into the skillet and add the honey, mustard, and lime juice.
Cook and stir for 4-5 minutes. Mix the cornstarch and 2 teaspoons of broth.
Stir the cornstarch mixture in to the mustard mixture and cook until it thickens, about 1 minute.
Place the chicken breasts back into the pan, and turn to coat them with the mustard lime sauce.
Serve with the potatoes and black beans.
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.
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