Don't forget to print the complete shopping list for the May Week 2 dinners!
Creamy Asparagus and Mushroom Risotto
Sausage and Portobello Pizza on a Garlic Herb Crust
Bacon Wrapped Chicken on Grilled Potatoes with Green Beans
Honey Mustard Grilled Chicken Salad
Orange Chicken over Rice with Sesame Green Beans
Pork Chops with Peppers and Warm Beet Salad
Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad
Tuesday, May 11, 2010
Dinner Magic Shopping List May Week 2
This shopping list is for all the groceries you need to create the meals in the Dinner Magic Menus May Week 2.
Meats:
½ pound of sausage
5 slices of bacon or pancetta
8 boneless, skinless chicken breasts
1 ½ pounds of boneless, skinless chicken breast tenderloins
4 center cut pork chops
Dairy:
2 cups of grated Mozzarella cheese
4 ounces of goat cheese or feta cheese, cubed or crumbled
Grated Parmesan cheese
1 egg
Fresh Produce:
1 bunch of asparagus
4 ounces of mushrooms
1 portobello mushroom top or 4 ounces crimini mushrooms
2 greens bell pepper
5 small sweet red and yellow peppers
1 red onion
1 yellow onion
1 bunch green onions
8 red potatoes
4 cups green beans
2 cups of baby spinach
Iceberg lettuce
8 cups of spring salad mix
1 tomato
1 cup of grapes
3-4 beets
2 cups of green beans, fresh if in season, frozen if not in season
1 head of garlic or 1 jar of organic crushed garlic
Canned Food:
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 jar pizza sauce
1 small can mandarin oranges
Dry Food and Staples:
2 cups of risotto (arborio rice)
White or brown rice
White or whole wheat flour
Yeast for bread baking
Olive oil, vegetable oil
Cooking spray
Cornstarch
Crusty bread sticks
Spices and Condiments:
Salt and black pepper, white pepper
Italian herb blend, rosemary, allspice, sesame seeds, red pepper flakes, dried ginger
Dijon style mustard
Honey
Raspberry vinaigrette
Aged balsamic vinegar
White vinegar
Sugar
Soy sauce
Other items for your own personal shopping list:
1 cup of white wine, 1 small bottle of rice wine
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.
Meats:
½ pound of sausage
5 slices of bacon or pancetta
8 boneless, skinless chicken breasts
1 ½ pounds of boneless, skinless chicken breast tenderloins
4 center cut pork chops
Dairy:
2 cups of grated Mozzarella cheese
4 ounces of goat cheese or feta cheese, cubed or crumbled
Grated Parmesan cheese
1 egg
Fresh Produce:
1 bunch of asparagus
4 ounces of mushrooms
1 portobello mushroom top or 4 ounces crimini mushrooms
2 greens bell pepper
5 small sweet red and yellow peppers
1 red onion
1 yellow onion
1 bunch green onions
8 red potatoes
4 cups green beans
2 cups of baby spinach
Iceberg lettuce
8 cups of spring salad mix
1 tomato
1 cup of grapes
3-4 beets
2 cups of green beans, fresh if in season, frozen if not in season
1 head of garlic or 1 jar of organic crushed garlic
Canned Food:
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 jar pizza sauce
1 small can mandarin oranges
Dry Food and Staples:
2 cups of risotto (arborio rice)
White or brown rice
White or whole wheat flour
Yeast for bread baking
Olive oil, vegetable oil
Cooking spray
Cornstarch
Crusty bread sticks
Spices and Condiments:
Salt and black pepper, white pepper
Italian herb blend, rosemary, allspice, sesame seeds, red pepper flakes, dried ginger
Dijon style mustard
Honey
Raspberry vinaigrette
Aged balsamic vinegar
White vinegar
Sugar
Soy sauce
Other items for your own personal shopping list:
1 cup of white wine, 1 small bottle of rice wine
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 over Rice with Sesame Green Beans
Ingredients:
1 pound boneless, skinless chicken breast tenderloins
1 egg
½ teaspoon salt
1 tablespoon vegetable oil
¼ cup cornstarch
¼ cup flour
4 tablespoons vegetable oil
1 teaspoon crushed garlic
½ teaspoon red pepper flakes
2 green onions, chopped
1 teaspoon dried ginger
1 tablespoon rice wine
¼ cup of water
Zest of one orange
1 tablespoon soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
1 tablespoon cornstarch
2 cups of green beans, fresh if in season, frozen if not in season
1 tablespoon sesame seeds
2 cups of rice
Preparation:
Stir together the egg, salt, and vegetable oil in a plastic zip top bag.
Place the chicken in the bag and zip it shut. Gently squeeze the bag to coat the chicken in the egg mixture.
Cook the rice in 4 cups of gently boiling water until the liquid is absorbed, about 20 minutes.
While the rice cooks:
On a plate, stir together the ¼ cup of cornstarch and ¼ cup of flour.
Dip the chicken pieces in the flour and cornstarch mixture to coat.
Fry the chicken in 3 tablespoons hot oil until crispy brown. Remove from the pan.
Add 1 tablespoon of oil to the pan and cook the garlic, onion, and red pepper for about 2 minutes.
Add the ginger, rice wine, water, orange zest, soy sauce, sugar, and vinegar. Cook till it simmers.
Mix the cornstarch with ¼ cup of water and stir into the orange sauce mixture.
Add the chicken and stir to coat. Cover to keep warm until the green beans and rice are done.
Cook the green beans in the microwave until tender. Toss with the sesame seeds.
Serve the orange chicken and beans over rice.
Photo/Ktpupp on Flickr
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.
Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad
Ingredients:
4 boneless, skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary
4 cups spring salad mix
1 can mandarin oranges, drained
4 ounces of goat cheese or feta cheese, cubed or crumbled
1 cup of grapes, sliced in halves
Preparation:
Drain the mandarin oranges and reserve the juice.
Stir together the balsamic vinegar, olive oil, and rosemary in a bowl with 4 tablespoons of the mandarin orange juice to make a dressing.
Toss together all the salad ingredients except the cheese.
Toss 2 tablespoons of the dressing on the salad.
Place the salad in individual bowls and sprinkle the goat cheese on top.
Put the remaining dressing in a bowl and let the chicken sit in it for 5 minutes while the indoor grill heats up.
Grill the chicken breasts until done, about 3-5 minutes.
Slice and serve on top of the salad, or serve them whole on the side.
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
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary
4 cups spring salad mix
1 can mandarin oranges, drained
4 ounces of goat cheese or feta cheese, cubed or crumbled
1 cup of grapes, sliced in halves
Preparation:
Drain the mandarin oranges and reserve the juice.
Stir together the balsamic vinegar, olive oil, and rosemary in a bowl with 4 tablespoons of the mandarin orange juice to make a dressing.
Toss together all the salad ingredients except the cheese.
Toss 2 tablespoons of the dressing on the salad.
Place the salad in individual bowls and sprinkle the goat cheese on top.
Put the remaining dressing in a bowl and let the chicken sit in it for 5 minutes while the indoor grill heats up.
Grill the chicken breasts until done, about 3-5 minutes.
Slice and serve on top of the salad, or serve them whole on the side.
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.
Pork Chops with Peppers and Warm Beet Salad
Ingredients:
4 center cut pork chops
1 green bell pepper, cut into strips
5 small sweet red and yellow peppers, chopped
1 onion, cut into rings
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon allspice
3-4 beets, scrubbed and peeled
4 cups of spring salad mix
2 tablespoons of raspberry vinaigrette
Preparation:
Heat the oil in a skillet and add the pork chops.
Sprinkle with salt, pepper, and allspice and cook until brown on both sides.
Remove from the pan.
Add the bell pepper and onion to the pan and cook until they are soft, then remove from the pan and keep warm.
Return the pork chops to the pan and continue to cook over medium heat for another 20 minutes.
Cut the beets into bite sized chunks and cook for 2 minutes in the microwave, or until fork tender.
Toss the beets in the salad greens with the raspberry vinaigrette.
Place the pork chops on a plate, top with the peppers, and serve the warm beet salad on the side.
Add a loaf of crusty french bread if you like.
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.
Honey Mustard Grilled Chicken Salad
Ingredients:
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks
Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.
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.
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks
Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.
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.
Bacon Wrapped Chicken on Grilled Potatoes with Green Beans
Ingredients:
5 slices of bacon or pancetta
4 chicken breasts
½ teaspoon of pepper
8 red potatoes
4 cups green beans, trimmed
Preparation:
Preheat the oven to 375 degrees.
Wrap one slice of bacon around each chicken breast and secure with a toothpick.
Cut the potatoes into quarters and place on a pan sprayed with cooking spray.
Sprinkle the potatoes with salt and pepper.
Put the chicken breasts in the oven and bake for 45 to 55 minutes.
Bake the potatoes for 30 minutes.
While the chicken and potatoes bake, cook the last slice of bacon.
Cook the green beans for 3 to 5 minutes in boiling water.
Drain the water off. If you would like, save the water in the freezer to use in a soup or stew in place of broth.
Crumble the bacon and top the green beans with it.
When the potatoes and chicken are done, serve them on a plate with the green beans.
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.
5 slices of bacon or pancetta
4 chicken breasts
½ teaspoon of pepper
8 red potatoes
4 cups green beans, trimmed
Preparation:
Preheat the oven to 375 degrees.
Wrap one slice of bacon around each chicken breast and secure with a toothpick.
Cut the potatoes into quarters and place on a pan sprayed with cooking spray.
Sprinkle the potatoes with salt and pepper.
Put the chicken breasts in the oven and bake for 45 to 55 minutes.
Bake the potatoes for 30 minutes.
While the chicken and potatoes bake, cook the last slice of bacon.
Cook the green beans for 3 to 5 minutes in boiling water.
Drain the water off. If you would like, save the water in the freezer to use in a soup or stew in place of broth.
Crumble the bacon and top the green beans with it.
When the potatoes and chicken are done, serve them on a plate with the green beans.
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.
Sausage and Portobello Pizza on a Garlic Herb Crust
Just looking at pizza gives me ideas for new toppings. This picture birthed several ideas, and the Sausage Portobello pizza is one of those babies.
Ingredients:
Bread dough for pizza crust ingredients (see the recipe for Garden Vegetable Pizza)
½ pound of sausage
1 portobello mushroom top, cut small, or 8 ounces crimini mushrooms, sliced
1 bell pepper, sliced
1 red onion, chopped
1 jar pizza sauce
2 cups of grated Mozzarella cheese
Preparation:
Prepare the bread dough in the bread machine.
Roll out to a 16 inch pizza round and let it rest for 20 minutes.
Cook the sausage in a pan until brown and crumbly.
Remove from the pan.
Cook the mushrooms in the pan until browned on all sides.
Spread the pizza sauce on the crust.
Top with 2 cups of mozarella cheese.
Top the cheese with the sausage, mushrooms, bell pepper slices and chopped onion.
Bake at 425 degrees for 12-18 minutes.
Creamy Asparagus and Mushroom Risotto
My family has grown to love risotto dishes since we first started making them about five years ago. Even when nothing is added, the arborio rice cooks up with a creamy texture that tastes as if it has a sauce on it. We love mushrooms, and we love asparagus, so this dish is a triple favorite.
Ingredients:
2 cups of risotto (arborio rice)
1 bunch of asparagus, cut into one inch pieces
4 ounces of mushrooms, sliced
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 cup of white wine
Preparation:
Place the risotto in a pan and add 1 cup of chicken broth.
Cook over medium high heat until the liquid is absorbed.
Add the remaining two cups of chicken broth and 1 cup of wine.
Continue to cook another twenty minutes until the liquid is absorbed.
While the risotto cooks, brown the mushrooms in three tablespoons of chicken broth.
Cook the asparagus in the microwave in ¼ cup of water for 3 minutes.
Stir the mushrooms, asparagus, and cream of mushroom soup into the risotto.
Serve with grated Parmesan cheese on top and a glass of the white wine.
Photo/Panduh on Flickr
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