Dinner Magic Menus June Week 2

This week's menus are a celebration of the beginning of summer. They're light, some can be made on the grill, and there are more salad dinners on the menu. Enjoy!

Everything you need to make these meals is on the Dinner Magic Grocery Shopping List for June Week 2.

Stir Fried Chicken with Bok Choy


Shrimp and Bell Pepper Skewers with Grilled Peaches


Asian Grilled Salmon over Quinoa

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad


Spinach Salad Nicoise with Crunchy French Bread


Asian Chicken Cabbage Salad with Fresh Pineapple


Chicken Tagine over Couscous with Green Beans and Slivered Almonds


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Dinner Magic Shopping List June Week 2

This shopping list is all the groceries you need to make the delicious meals in the Dinner Magic Menus for June Week 2.

Meats:
5 boneless skinless chicken breasts
6 to 8 chicken thighs and legs, bone in
1 ½ pounds of boneless, skinless chicken thighs
1 pound of large shrimp
1 pound of salmon steak or salmon fillet

Dairy:
Eggs

Frozen Food:
1 small package of frozen snow peas
2 small packages whole green beans

Fresh Food:
2 pounds of red or yellow potatoes
4 new potatoes
1 portobello mushroom top or 4 ounces crimini mushrooms
8 ounces of mushrooms (white or brown)
3 yellow onion
1 red onion
1 bunch of green onions
1 or 2 carrots
4 cups of baby spinach
1 small package of cherry tomatoes
1 head of green cabbage
2 small bunches of baby bok choy
1 green bell pepper and 2 orange or red bell pepper
2 large peaches
1 lemon
1 pineapple
1 head of garlic, or one jar of crushed garlic
1 sprig of rosemary

Canned Food:
2 cans (5 ounces) albacore tuna
1 can chicken broth
1 can garbanzo beans
1 small can sliced black olives
1 small can tomato paste
1 bottle of barbecue sauce, any flavor
1 small jar apricot jam
Dill pickle spears

Dry Food and Staples:
Rice wine vinegar
Soy sauce
Canola oil (or other oil of your choice)
Brown sugar, white sugar
¼ cup slivered almonds
1 package of soba noodles or angel hair pasta
1 package of ramen noodles, chicken flavor
¼ cup of golden or dark raisins
1 small package (2 cups) couscous
1 small package (2 cups) quinoa
Whole wheat hamburger buns
1 loaf of French bread or a baguette

Spices and Condiments:
Salt and pepper
Powdered ginger, sesame seeds, red pepper flakes, celery seed, cumin, cinnamon
Cornstarch
1 bottle Italian vinaigrette
Teriyaki sauce

Other items needed for your personal shopping list:





For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Chicken Tagine over Couscous with Green Beans and Slivered Almonds

Tagine is a Moroccan stew that can be made with vegetables or without. My family loves vegetables in it, but if you prefer, you can leave out the bell pepper and garbanzo beans. We also love green olives, so I stir a few in during the last few minutes of cooking, but those are optional, too. This is another slow cooker meal that allows you to create a wonderful dinner without heating up the kitchen. This recipe will serve 4-6 people.

Ingredients:
1 ½ pounds of boneless, skinless chicken thighs
2 yellow onions, sliced
½ cup of apricot jam
¼ cup of golden or dark raisins
1 can of garbanzo beans or chickpeas, drained and rinsed
1 red or orange bell pepper, cut into pieces
1/2 cup of grated carrot
1 cup of chicken broth
2 tablespoons of tomato paste
2 tablespoons of lemon juice (you may substitute white vinegar for this)
1 ½ teaspoons of cumin
1 ½ teaspoons of powdered ginger
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon pepper
2 tablespoons cornstarch
1 small package of green beans
¼ cup slivered almonds
2 cups uncooked couscous

Preparation:
Mix all ingredients together and place in the crock pot.
Cook on LOW for 6-8 hours.
Cook the green beans in the microwave and toss with the slivered almonds.
Cook the couscous with boiling water according to package directions.
Serve the tagine over the couscous with the green beans on the side.



For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Asian Chicken Cabbage Salad with Fresh Pineapple

This is another one of those dinners that can be made any day that it’s too hot to cook. The salad is filling and the pineapple makes a refreshing dessert. It’s also a perfect dish for a take along to a pot luck or picnic party.

Ingredients:
¼ cup sugar
1 cup canola oil (or vegetable oil that you prefer)
6 tablespoons of rice wine vinegar (white vinegar works well, too)
2 teaspoons of salt
1 teaspoon of pepper
2 boneless, skinless chicken breasts (or 1 pound grilled chicken strips)
1 head of green cabbage, shredded
4 tablespoons sesame seeds
¼ cup slivered almonds
4 green onions, chopped
1 package of ramen noodles, broken into small pieces (do not use the seasoning packet)
1 pineapple, cut into slices

Preparation:
Cook the chicken on the indoor grill and cut into bite sized pieces.
Mix the first four ingredients in a bowl and set aside. This is the dressing.
Mix the chicken with the cabbage, sesame seeds, almonds, green onions, and ramen.
Toss the salad with the dressing.
Serve chilled with the pineapple slices on the side.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Spinach Salad Nicoise with Crunchy French Bread

This is the perfect meal to have on a day that is too hot to cook. This recipe makes four salads. I like to keep a few hard boiled eggs on hand in the refrigerator, so there are always some chilled and ready for a recipe like this. If you get to the grocery store at the right time, you can get the French bread hot out of the oven.

Ingredients:
4 new potatoes, scrubbed and quartered
4 cups of baby spinach
1 cup of cherry tomatoes
1 small package of whole green beans, steamed in the microwave and cooled
1 small can sliced black olives, drained
2 cans (5 ounces each) albacore tuna, drained
4 hard boiled eggs, sliced
Italian vinaigrette
1 loaf of French bread or a baguette

Preparation:
Prepare the hard boiled eggs ahead of time so they will be cool.
Cook the potatoes in the microwave in a covered dish for 3-5 minutes or until tender. Allow to cool.
Cook the green beans in the microwave and steam them for 2-3 minutes. Allow to cool.
Divide the spinach equally between four plates.
Place the green beans, potatoes, tomatoes, olives, sliced eggs, and tuna on the bed of spinach.
Serve with Italian vinaigrette and a loaf of French bread.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad

Cook the chicken in the crock pot so you don’t heat up the house. The potato salad is made with no mayonnaise, so it can be served outdoors on the patio or poolside with no worries.

Ingredients:
6 to 8 chicken thighs and legs
1 bottle of barbecue sauce, any flavor
Salt and pepper to taste
2 pounds of red or yellow potatoes, scrubbed well and cubed
3 green onions, chopped
1 small package of frozen snow peas
1 sprig of rosemary, chopped
½ teaspoon celery seed
½ teaspoon sea salt
½ cup of Italian vinaigrette
Whole wheat hamburger buns
Dill pickle spears

Preparation:
Sprinkle the chicken with salt and pepper and place in the crock pot.
Cook on HIGH for 3-4 hours or on LOW for 6 hours.
Take the chicken out of the crock pot and shred the meat from the bones.
Return to the crock pot with enough barbecue sauce to coat it well.
Heat another 20 minutes until warm.
Cook the potatoes in boiling water until tender.
Drain the water off.
While the potatoes are still hot, add the rest of the ingredients and toss to coat.
Serve the pulled chicken on hamburger buns with pickle spears on the side.
The potato salad may be served hot or cold.

For another serving idea, try this Creamy Coleslaw Recipe.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Asian Grilled Salmon over Quinoa and Bok Choy

This salmon dish has a delightful mix of sweet and savory that makes it delectable. Cook it on the outdoor grill or an indoor grill. This is a healthy, light meal, perfect for summer dining.

Ingredients:
1 pound of salmon steak or salmon fillet
¼ cup of brown sugar
3 tablespoons of soy sauce
1 teaspoon powdered ginger
½ teaspoon red pepper flakes
2 cloves of garlic, crushed
1 small head of baby bok choy, cut into bite sized pieces
2 tablespoons of chicken broth
2 cups of quinoa

Preparation:
Mix the brown sugar, soy sauce, ginger, red pepper flakes, and garlic in a bowl.
Brush the mixture over the salmon.
Cook the quinoa in boiling water according to package directions. Cover to keep warm.
Grill the salmon outdoors or indoors. Brush with more soy sauce mixture again as needed.
Heat the chicken broth in a pan.
Stir fry the bok choy in the broth.
Serve the salmon on a bed of quinoa with the bok choy.

Learn more about quinoa here.
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Shrimp and Bell Pepper Skewers with Grilled Peaches over Noodles

This dish is perfect on the outdoor grill, but it can also be prepared on an indoor grill. The combination of the bell pepper and peaches makes a tasty combination. Feel free to add other favorite vegetables. We added some zucchini to this batch.

Ingredients:
1 pound of large shrimp
1 orange or red bell pepper, cubed
1 green bell pepper, cubed
1 red onion, quartered
8 ounces of mushrooms, whole
2 large peaches, cubed
¼ cup soy sauce
2 tablespoons brown sugar
1 package of soba noodles or angel hair pasta

Preparation:
Mix the soy sauce and brown sugar in a bowl.
Place the shrimp, vegetables, and peaches on skewers.
Brush them with the soy sauce and brown sugar mixture.
Grill outdoors or indoors.
Cook the noodles or pasta in boiling water according to package directions.
Serve the hot shrimp and bell pepper skewers over the noodles with extra soy sauce.

Photo/Suzanne Pitner
 
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Stir Fried Chicken with Bok Choy

This healthy dish takes about 20 minutes to prepare. It is filling on its own, but it can also be served over a bed of rice. Don’t worry if you don’t have a wok; it can be cooked in a large skillet. This recipe will serve four large portions.

Ingredients:
3 boneless skinless chicken breasts, cut into bite sized cubes
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
½ teaspoon powdered ginger
1 teaspoon sesame seeds
2 tablespoons oil
1 portobello mushroom top, cubed, or 4 ounces crimini mushrooms, cut in halves
½ onion, sliced
1 small bunch of baby bok choy, cut into pieces no longer than 3-4 inches (4-6 cups)
¼ cup teriyaki sauce

Preparation:
Place the chicken in a zip top bag with the vinegar, soy sauce, ginger, and sesame seeds.
Allow the chicken to marinate for about 20 minutes while you rinse and cut up the bok choy.
Heat the oil in a pan.
Cook the mushrooms 1-2 minutes, just until slightly brown.
Add the onion and cook for another 2-3 minutes.
Add the chicken to the pan and cook for ten minutes over medium high heat.
When the chicken is thoroughly cooked, add the bok choy and the teriyaki sauce.
Stir fry the chicken dish until the bok choy is dark green and softened.
Serve hot with or without rice.

For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner, DinnerMagic