This week features menus from the hearty and traditional to the quick and easy salad dinners.Everything you need to prepare these meals is on the Dinner Magic Shopping List for May Week 3.
Country French Pork Chops with Orzo Pasta
Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad
Homestyle Baked Beans and Brats in the Crock Pot
BBQ Chicken Sliders on a Bun with Coleslaw
Shrimp Scampi Pizza Florentine
Salsa Baked Ravioli with Green Beans and Sauteed Onions
Buffalo Chicken Salad with Bleu Cheese Dressing
Tuesday, May 18, 2010
Dinner Magic Shopping List May Week 3
Everything you need to make the delicious Dinner Magic Menus for May Week 3 is right here on this grocery list.
Meats:
1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
1 pound boneless, skinless, chicken breast tenderloins
1 chicken, cut up
4 loin chops, about ¾ inch thick
4-6 bratwurst
½ pound of bacon
Dairy:
(Optional) 4 ounces bleu cheese
4 ounces of goat cheese or feta cheese
Mozzarella cheese (4 cups grated or 1 pound)
Butter
Frozen Food:
1 package of frozen ravioli (9 to 13 ounces)
Frozen prepared buffalo chicken strips
Fresh Produce:
2 summer squash such as zucchini or crookneck
1 head of iceberg lettuce
2 hearts of romaine lettuce
1 bunch or bag of baby spinach
5 plum tomatoes
1 carrot
1 bunch of celery
1 red bell pepper
1 onion
1 pound of fresh green beans or 1 package of frozen green beans
4 large basil leaves
1 bag of cabbage for coleslaw
1 cucumber, seeded and cut into small pieces
1 bunch parsley
1 small bunch of scallions
1 head of garlic or one jar crushed garlic
1 lemon
Canned Food:
1 can of diced tomatoes
2 small cans sliced black olives
1 jar capers
1 jar of chunky salsa
1 jar barbecue sauce, any style
1 can of lima beans
1 can of kidney beans
1 can of baked beans
1 small can of crushed pineapple
Dry Food and Staples:
Olive oil
Flour
Yeast
Sugar, white and brown
Couscous (prepare enough for 4 servings)
1 pound of orzo
Hamburger buns or dinner rolls sliced in half
Spices and Condiments:
Salt and pepper, bay leaf, celery seed
Bleu cheese or Ranch style dressing
Italian dressing
White vinegar
Balsamic vinegar
Mayonnaise
Dijon style mustard
Catsup
Other items for your own personal shopping list:
1 cup dry white wine such as Chardonnay
Meats:
1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
1 pound boneless, skinless, chicken breast tenderloins
1 chicken, cut up
4 loin chops, about ¾ inch thick
4-6 bratwurst
½ pound of bacon
Dairy:
(Optional) 4 ounces bleu cheese
4 ounces of goat cheese or feta cheese
Mozzarella cheese (4 cups grated or 1 pound)
Butter
Frozen Food:
1 package of frozen ravioli (9 to 13 ounces)
Frozen prepared buffalo chicken strips
Fresh Produce:
2 summer squash such as zucchini or crookneck
1 head of iceberg lettuce
2 hearts of romaine lettuce
1 bunch or bag of baby spinach
5 plum tomatoes
1 carrot
1 bunch of celery
1 red bell pepper
1 onion
1 pound of fresh green beans or 1 package of frozen green beans
4 large basil leaves
1 bag of cabbage for coleslaw
1 cucumber, seeded and cut into small pieces
1 bunch parsley
1 small bunch of scallions
1 head of garlic or one jar crushed garlic
1 lemon
Canned Food:
1 can of diced tomatoes
2 small cans sliced black olives
1 jar capers
1 jar of chunky salsa
1 jar barbecue sauce, any style
1 can of lima beans
1 can of kidney beans
1 can of baked beans
1 small can of crushed pineapple
Dry Food and Staples:
Olive oil
Flour
Yeast
Sugar, white and brown
Couscous (prepare enough for 4 servings)
1 pound of orzo
Hamburger buns or dinner rolls sliced in half
Spices and Condiments:
Salt and pepper, bay leaf, celery seed
Bleu cheese or Ranch style dressing
Italian dressing
White vinegar
Balsamic vinegar
Mayonnaise
Dijon style mustard
Catsup
Other items for your own personal shopping list:
1 cup dry white wine such as Chardonnay
Buffalo Chicken Salad with Bleu Cheese Dressing
For a quick salad supper that even kids will love, try adding buffalo wings from the frozen food section as a topping. If you're serving children, use Ranch style dressing instead of the Bleu Cheese.
Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing
Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.
Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad
Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing
Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.
Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad
Salsa Baked Ravioli with Green Beans and Sauteed Onions
This recipe gives a new twist on frozen ravioli with a fusion style.
Ingredients
Preparation
Prepare the ravioli according to package directions.
Drain the ravioli and place the pieces on paper towels.
Spread a spoonful of salsa over the bottom of a 8x8 square baking dish.
Put one layer of ravioli in the dish, spread salsa over it, and some of the cheese.
Continue to layer the ravioli, salsa and cheese until they are gone, ending with a top layer of cheese.
Bake in a 350 degree oven until the cheese begins to brown.
While the ravioli bakes, heat the oil and butter in a pan.
Cook the red bell pepper and onion in the oil and butter until the onion is translucent.
Add the green beans and stir to coat.
Keep over low heat until the ravioli is finished.
Serve the ravioli with a sprinkling of chopped scallions on top and the green beans on the side.
If you like this recipe, you might also like these other ravioli recipes.
Ravioli and Spinach Gratin
Lemon Cheese Ravioli with Broccoli
Ingredients
- 1 package of frozen ravioli (9 to 13 ounces)
- 1 jar of chunky salsa
- 1 cup of grated Mozzarella cheese
- 1 red bell pepper, cut into thin slices
- 1 onion, cut into thin rings
- 1 pound of fresh green beans or 1 package of frozen green beans
- 1 teaspoon of olive oil
- 1 tablespoon of butter
- 1 chopped scallion
Preparation
Prepare the ravioli according to package directions.
Drain the ravioli and place the pieces on paper towels.
Spread a spoonful of salsa over the bottom of a 8x8 square baking dish.
Put one layer of ravioli in the dish, spread salsa over it, and some of the cheese.
Continue to layer the ravioli, salsa and cheese until they are gone, ending with a top layer of cheese.
Bake in a 350 degree oven until the cheese begins to brown.
While the ravioli bakes, heat the oil and butter in a pan.
Cook the red bell pepper and onion in the oil and butter until the onion is translucent.
Add the green beans and stir to coat.
Keep over low heat until the ravioli is finished.
Serve the ravioli with a sprinkling of chopped scallions on top and the green beans on the side.
If you like this recipe, you might also like these other ravioli recipes.
Ravioli and Spinach Gratin
Lemon Cheese Ravioli with Broccoli
Shrimp Scampi Pizza Florentine
This pizza combines the delicious flavors of buttery shrimp scampi and gooey cheese pizza. To get the crispiest crust, use a pizza pan
with aerating holes or use a pizza stone
.
Ingredients
Preparation
Place the bread dough ingredients in the bread machine according to your machine's directions.
Set to the bread dough cycle.
When the dough is ready, roll out into a 16 inch round. Let rest for 20 minutes.
If using frozen shrimp, defrost in the microwave.
Heat the oven to 425 degrees.
Chop the shrimp into small pieces.
Heat the oil and butter in a pan.
Brown the garlic.
Add the shrimp and cook for no more than three minutes, just until the shrimp is pink.
Spread the buttery shrimp and garlic over the pizza crust.
Sprinkle the basil and spinach over the shrimp.
Cover it all with the Mozzarella cheese.
Bake at 425 degrees about 12 minutes, just until the cheese melts and begins to brown.
If you like this recipe, you might want to check out my other Pizza Recipes here at DinnerMagic.
Or try some of my Pizza Recipes at Easy Meals Examiner.
with aerating holes or use a pizza stone.Ingredients
- Flour, yeast, oil, and water for a bread machine pizza dough
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 1 clove of garlic, crushed
- 1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
- 4 large basil leaves, chopped
- 1 cup of spinach leaves, chopped
- 2 cups of Mozzarella cheese
Preparation
Place the bread dough ingredients in the bread machine according to your machine's directions.
Set to the bread dough cycle.
When the dough is ready, roll out into a 16 inch round. Let rest for 20 minutes.
If using frozen shrimp, defrost in the microwave.
Heat the oven to 425 degrees.
Chop the shrimp into small pieces.
Heat the oil and butter in a pan.
Brown the garlic.
Add the shrimp and cook for no more than three minutes, just until the shrimp is pink.
Spread the buttery shrimp and garlic over the pizza crust.
Sprinkle the basil and spinach over the shrimp.
Cover it all with the Mozzarella cheese.
Bake at 425 degrees about 12 minutes, just until the cheese melts and begins to brown.
If you like this recipe, you might want to check out my other Pizza Recipes here at DinnerMagic.
Or try some of my Pizza Recipes at Easy Meals Examiner.
BBQ Chicken Sliders on a Bun with Coleslaw
This recipe makes enough chicken for 4 quarter pound sandwiches, or several mini snack size sandwiches. The coleslaw recipe is the same one I use for my Grilled Teriyaki Chicken sandwiches, featuring my own special version of coleslaw sauce.
Ingredients
Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.
Ingredients
- 1 pound boneless, skinless, chicken breast tenderloins
- 1 jar of barbecue sauce
, any style
- Hamburger buns or dinner rolls sliced in half
- 1 bag of cabbage for coleslaw
- ½ cup of mayonnaise
- ¼ cup of mustard
- 2 tablespoons of sugar
- 1/4 teaspoon celery seed
- ½ teaspoon of fresh ground black pepper
- ½ teaspoon of salt
- 1 small can of crushed pineapple, drained, but with the juice reserved.
Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.
Homestyle Baked Beans and Bratwurst in the Crock Pot
This dish takes almost no prep and cooks in the crock pot. It's an easy dish to take to a potluck.
Ingredients
Preparation
Cook the bacon and crumble into small pieces.
Put all of the ingredients into a slow cooker and stir.
Cook on low heat for 2-3 hours.
That's it!
Ingredients
- 4-6 bratwurst, sliced
- 6 slices of bacon
- 1 cup of brown sugar
- ½ cup of white vinegar
- ½ cup of catsup
- 1 tablespoon Dijon style mustard
- 1 can of lima beans, drained
- 1 can of kidney beans, drained
- 1 can of baked beans
Preparation
Cook the bacon and crumble into small pieces.
Put all of the ingredients into a slow cooker and stir.
Cook on low heat for 2-3 hours.
That's it!
Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad
In this recipe, the lemon and balsamic vinegar tenderize the chicken for a dish that literally falls off the bone.
Ingredients
Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.
Ingredients
- 1 chicken, cut up
- 2 tablespoons of balsamic vinegar
- Juice of 1 lemon, and the lemon zest
- 1 tablespoon sugar
- 1 teaspoon of salt
- Freshly grated pepper
- Couscous (prepare enough for 4 servings)
- 1 heart of romaine, chopped
- ½ head of iceberg, chopped
- 3 plum tomatoes, chopped
- 1 small can of sliced black olives
- 1 cucumber, seeded and cut into small pieces
- 1/4 cup chopped parsley
- 4 ounces of goat cheese or feta cheese
- 4 tablespoons Italian dressing
Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.
Country French Pork Chops with Orzo Pasta
The secret to good chops is letting them cook over low heat for a long time. Cooked too quickly, they will be tough, and cooking over too high heat will make them dry. Plan on at least an hour to prepare this meal, although most of it will be letting the chops simmer.
Ingredients
Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.
Ingredients
- 1 tablespoon olive oil
- 4 loin chops, about ¾ inch thick
- 1 cup dry white wine such as Chardonnay
- 1 bay leaf
- 1 clove of garlic, crushed
- 1 can of diced tomatoes
- 1 small can sliced black olives
- 1 tablespoon of capers
- 1 tablespoon of Dijon style mustard
- Parsley for garnish
- 1 pound of orzo
- 2 cups of chopped summer squash such as zucchini or crookneck
- Salt and pepper
Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.
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