Dinner Magic Menus June Week 3

The Dinner Magic Shopping List for June Week 3 has all the ingredients you need to make these seven delicious meals.

Quick and Easy Ravioli Lasagna Florentine

Short Ribs with Cool Pasta Cucumber Salad

Golden Beet and Warm Chicken Salad

Pork and Plum Kebabs with Carrot Raisin Salad

Grilled Portobello and Pesto Sandwiches with Fresh Garden Salad

Rosemary Dijon Chicken and Grilled Tuscan Bread Salad

Fusilli Primavera Change it up One Pot Meal
 

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.

Dinner Magic Shopping List June Week 3

These are all the ingredients you'll need to make the seven dinners on the Dinner Magic Menus for June Week 3.

Meats:
2 pounds of short ribs or country style boneless pork ribs
4 boneless, skinless chicken breasts

Dairy:
Butter
Grated Parmesan cheese
16 ounces of Mozzarella
4 slices of provolone cheese
Optional: 8 ounces of Ricotta cheese

Frozen Food:
1 small package of frozen sugar snap peas
1 small package of broccoli florets
1 package (15 to 20 ounces) of frozen cheese ravioli

Fresh Food:
3 pints of cherry tomatoes
3 red or yellow tomatoes
1 fresh zucchini
1 bunch green onions
1 yellow onion
1 bunch of basil, (about 12 leaves)
2 hearts of romaine lettuce
1 head of garlic, or one jar crushed garlic
1 sprig of fresh rosemary
1 bunch fresh cilantro
1 fresh lime
4 cups of spring mix for salad
1 small head of iceberg lettuce
1 bunch or bag of fresh spinach
1 small package shredded cabbage for coleslaw
2 cucumbers
4 portobello mushroom tops
1 bag of shredded carrots
2 large plums or nectarines
4 golden beets

Canned Food:
1 jar pesto sauce (or 2 more bunches of fresh basil for homemade pesto sauce)
1 can chicken stock
1 small can sliced black olives
1 jar of roasted red bell peppers
1 jar of nonpareil capers
1 jar of Alfredo sauce
1 bottle of barbecue sauce, any flavor

Dry Food and Staples:
Olive oil
1 pound of fusilli or rotini pasta
1 pound of wheel shaped pasta or penne
Balsamic vinegar
White vinegar
1 loaf of ciabatta or French bread
Small box of raisins
¼ cup of chopped walnuts

Spices and Condiments:
Salt, pepper, red pepper
Mrs. Dash lemon pepper seasoning
Sugar
Dijon style mustard
Mayonnaise
Honey
Italian dressing

Other items needed:






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.

Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



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.

Rosemary Dijon Chicken Breast with Grilled Tuscan Bread Salad

This salad is becoming more popular and is appearing in many different recipes. Here is my version. The Rosemary Dijon Chicken is one of our family favorites, and the taste complements the salad perfectly.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup of chicken stock
• ¼ cup of Dijon style mustard
• 2 tablespoons of fresh rosemary, chopped
• 1 loaf of ciabatta or French bread, cut into thick slices
• ½ cup olive oil
• 1 clove of garlic crushed, or 1 teaspoon crushed garlic
• ¼ cup of balsamic vinegar
• 1 pint of cherry tomatoes
• 6 green onions, chopped
• 1 bunch of basil, (about 12 leaves), chopped
• 8 ounces of Mozzarella, cut into bite size pieces
• 4 cups of chopped romaine lettuce

Preparation:
Salad instructions:
Heat up the indoor grill.
Mix the olive oil, balsamic vinegar, and garlic in a dressing cruet.
Pour ½ the oil mixture in a bowl to use for grilling the bread. Save the rest for the salad.
Brush the bread slices with the oil mixture and grill until well browned.
Place on a cutting board and let them cool.
Cut the bread into bite sized pieces.
Toss the bread in the remaining dressing and let it soak while you cook the chicken breasts.
Toss the bread, tomato, onions, basil, and Mozzarella together and serve over a bed of romaine.

Chicken instructions:
Cut the chicken breasts in half.
Place them between two pieces of cling wrap and pound until very thin.
Heat ¼ cup of chicken stock in a frying pan and cook the chicken in it until it browns.
Remove the chicken to a plate and cover with foil to keep warm.
Add the rosemary and Dijon mustard and the remaining ¼ cup of chicken stock to the pan.
Heat until warm. This is a sauce. If you want it thinner, add more chicken stock one tablespoon at a time.
Pour the Dijon sauce over the prepared chicken breasts and serve with the Grilled Tuscan Bread 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.

Grilled Portobello and Pesto Sandwiches with a Fresh Garden Salad

This vegetarian meal is perfect for lunch or dinner. It cooks up quickly without heating up the kitchen.

Ingredients:

• 4 portobello mushroom tops
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 jar of pesto, or try my easy basil pesto recipe
• 1 jar of roasted red bell peppers
• 2 tablespoons of capers
• 4 slices of provolone cheese
• 4 cups of spring mix for salad
• 4 cups of romaine
• 1 sliced tomato
• ½ sliced cucumber
• ¼ cup of sliced black olives
• ¼ cup of Italian dressing

Preparation:
Toss the salad ingredients together with the dressing and place in individual serving bowls.
Heat the olive oil and butter in a frying pan.
Cook the mushrooms in the pan until they begin to get crisp on the outside.
Remove from the pan and set on a paper towel lined plate.
For each sandwich, spread some of the pesto on the bread slices.
Add some bell peppers, capers and a slice of cheese.
Top with a mushroom.
Grill in the indoor grill until the bread is golden brown and the cheese is melted.

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.

Pork and Plum Kebabs with a Carrot Raisin Salad

These kebabs get a hint of Southwestern flavor with the lime and cilantro glaze. They can be cooked on the outdoor grill or the indoor grill. You can change it up by using whatever fruit is best at your farmers market or grocery. Mango works well, as does pineapple or peaches.
Ingredients:

• 2 large plums or nectarines, cut into wedges (Choose fruit that is ripe, but still firm.)
• 1 pound country style boneless pork ribs, cut into chunks
• 3 tablespoons of honey
• Juice from one fresh lime
• 2 tablespoons of chopped fresh cilantro
• ½ teaspoon of red pepper
• 1 bag of shredded carrots
• ½ cup of raisins
• ½ cup of mayonnaise
• ¼ cup of vinegar
• ¼ cup of sugar

Preparation:
Mix the mayonnaise, vinegar, and sugar. This is a basic coleslaw dressing.
Pour it over the carrots and raisins and stir to mix well.
Refrigerate while preparing the kebabs.
Slide the meat and plums or nectarines onto skewers, alternating meat and fruit.
Mix the honey, lime, cilantro, and pepper in a bowl.
Brush over the kebabs.
Continue to brush the kebabs with the glaze as they cook.
The glaze should turn brown as it cooks.
Once they are off the grill, drizzle the kebabs with a bit more glaze.
These can be served with tortillas, French bread, or even over rice.

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.

Golden Beet and Warm Chicken Salad

This main dish salad uses golden beets, which have a smooth flavor and beautiful color. The color doesn’t run the way it does with red beets, making it a good choice for salads. Make one large salad, or make four salads on individual plates.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 teaspoons Mrs. Dash lemon pepper salt free seasoning
• 4 golden beets, scrubbed and peeled
• ½ head of iceberg lettuce, chopped
• ¼ cup of chopped cilantro
• ½ cup of fresh baby spinach
• ¼ cup of chopped walnuts
• 2 red or yellow tomatoes, sliced (Golden tomatoes look wonderful in this salad.)
• ¼ cup Balsamic vinaigrette

Preparation:
Cook the beets in the microwave 1-2 minutes per beet, depending on their size. They should be fork tender.
While the beets are cooking, sprinkle the chicken breasts with lemon pepper seasoning and cook on the indoor grill until well done.
Slice the chicken breasts into small pieces.
Cut the golden beets into bite sized chunks.
Place the beets, lettuce, cilantro, and spinach in a bowl and toss with the vinaigrette.
Top the vegetables with the chicken, tomatoes, and chopped walnuts.
Serve while the beets and chicken are still warm.
Enjoy this with a light Pinot Grigio wine.


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.

Short Ribs with Cool Pasta Cucumber Salad

Cook the ribs in the slow cooker to keep the kitchen cool and to make your life easier. The pasta salad takes about 25 minutes to make. If you do it in the morning, it will be well chilled by the time the ribs are done.

Ingredients:

• 1 pound of short ribs or country style pork ribs
• 1 bottle of barbecue sauce
• 1 package of wheel shaped pasta or penne pasta
• 2 cups of shredded cabbage for coleslaw
• 1 yellow onion chopped fine
• 1 cucumber, seeded and chopped fine
• ¾ cup of mayonnaise
• 2 tablespoons of Dijon style mustard
• ¼ cup of sugar
• ¼ cup of white vinegar
• 1 cup of cherry tomatoes

Preparation:
Cook the short ribs in the slow cooker until well done, about 4 hours on high or 6 hours on low.
Drain off any fat.
Brush the ribs with barbecue sauce and return to the slow cooker. Keep warm while you make the Cool Pasta Cucumber Salad.
Cook the pasta according to package directions.
Drain and rinse with cold water until it is cool.


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.

Quick and Easy Ravioli Lasagna Florentine

Quick and Easy Ravioli Lasagna Florentine

This casserole takes only minutes to make for a quick weeknight supper. Double the recipe and bake in two pans, so you have one for now, and one for another day.

Ingredients:

• 1 jar of Alfredo sauce
• 1 package (15 to 20 ounces) of frozen cheese ravioli
• 2 cups of fresh spinach, chopped
• 8 ounces of shredded Mozzarella cheese
• Optional if you like extra cheesy: 8 ounces of Ricotta cheese

Preparation:
Spray a casserole baking dish with cooking spray.
Spread a large spoonful of Alfredo sauce in the bottom of the pan.
Lay half the ravioli on the sauce.
Cover with half the Ricotta, half the spinach, and half the Mozzarella.
Repeat the layer, ending with the Mozarella.
Cover with foil and bake in the oven at 375 degrees for 30 minutes or until the sauce is bubbling.
Remove the foil and bake another ten minutes or until the top is browned.
This recipe will feed 4-6 people.

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.