Baked Penne with Ham and Broccoli

This is an updated version of classic macaroni and cheese.

Ingredients:

• 1 cup of chopped ham (you may use the leftovers from the Ham Steak Dinner)
• 8 ounces of whole wheat penne pasta
• 2 cups of chopped broccoli florets
• ½ cup of Italian bread crumbs
• 2 tablespoons of butter
• 3 cups of non-fat milk
• 3 cups of grated Cheddar cheese
• 1 teaspoon paprika

Preparation:
Cook the penne in boiling water according to package directions.
During the last three minutes, add the broccoli.
Drain and leave in the pan.
In another pan, melt the butter.
Add the bread crumbs and stir.
Add the non-fat milk and whisk in the paprika until it is scalding.
Add the cheese and continue to stir until it is smooth and creamy.
Pour the cheese mixture over the penne mixture and toss to coat.
Spray a casserole dish with cooking spray.
Place the penne and cheese mixture in the casserole dish.
Bake at 375 degrees for 25 minutes.



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Citrusy Ham Steaks with Chunky Smashed Potatoes

This makes a traditional, retro style Sunday dinner.

Ingredients:

• 1 pound ham steak, fully cooked
• ¼ cup orange juice
• ¼ cup brown sugar
• 4 russet potatoes, peeled and cubed
• 2 tablespoons of butter
• 1 cup of milk
• Salt and pepper
• Fresh chives.
• Fresh green beans

Preparation:
Cook the potatoes in boiling water until tender.
Drain. Add the butter and smash the potatoes with a potato masher.
Stir in the milk a little at a time until the potatoes are as thick or as thin as you like.
Season with salt and pepper to taste.
Top with chopped chives.
Cook the green beans in boiling water just until the color deepens, 2-4 minutes.
Mix the orange juice and brown sugar.
Brush the ham steak with the orange juice mixture.
Place under the broiler and cook about 5 minutes or until the glaze begins to brown and the meat is heated through.
Serve a slice of ham steak with potatoes and green beans.



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Chicken of the Sea Tuna Fish Recalled by Tri-Union Seafoods

Tri-Union Seafoods has issued a precautionary recall of solid white tuna in water sold in twelve ounce cans. According to their press release dated June 30, 2010, the product doesn't meet their standard for seal tightness. That could be a serious issue.

If you have Chicken of the Sea solid white tuna in a twelve ounce can that you purchased anytime since February, get the cans out and check if it's one of the batches being recalled.

UPC code 4800000262

Best By Date 2/10/2014

Product codes are imprinted on the bottom of the can. Recalled codes include:
7OA1E ASWAB
7OA2E ASWAB
7OA3E ASWAB
7OA4E ASWAB
7OA5E ASWAB
7OAEE ASWAB
7OAFE ASWAB.

If you have one or more of these cans in your cupboard, call 1-877-843-6376 for return information and a full refund.

According to the press release, no other product codes are involved in this recall. You can read the complete announcement at the FDA Safety Recall webpage.

Lemon Herb Turkey Breast with Summer Salad

Ingredients:

• 1 turkey breast, up to 6 pounds
• 2 tablespoons Mrs. Dash lemon pepper seasoning
• 1 sprig of rosemary
• 1 head of red leaf lettuce, cut up
• 1 tomato, cut into slices
• ½ cucumber, sliced
• 1 can of yellow corn, rinsed and drained
• ¼ cup of Italian dressing

Preparation:
Rub the seasoning into the turkey breast.
Place the turkey breast and the rosemary sprig in the slow cooker.
Cook on LOW heat 6-8 hours.
To make the salad, toss the lettuce with the cucumber, corn, and dressing.
Top with the tomatoes.
Let the turkey breast rest for ten minutes before slicing and serving with the salad.


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Coconut Shrimp with Mandarin Orange Dipping Sauce, like Outback Steakhouse

Ingredients:

• 1 pound of large shrimp, shelled and deveined (If using frozen, thaw them.)
• 1 egg
• 2 tablesoons Greek yogurt
• ½ cup of flour
• 1 cup of coconut
• 2 tablespoons olive oil
• ½ cup of orange marmalade
• 1 tablespoon Dijon style mustard
• 2 teaspoons of honey
• 1 cup of rice
• 1 pinch of saffron
• 1 package of frozen peas

Preparation:
Cook the rice and saffron in boiling water according to package directions.
Stir the frozen peas into the rice.
Cover and keep warm.
Clean and dry the shrimp.
Spread the coconut on a baking sheet and toast in a 400 degree oven for 3 minutes, just until beginning to brown. Remove and place on a plate.
Mix the egg and Greek yogurt.
Dip the shrimp into the egg mixture, then into the flour, and last into the coconut.
Cook in hot olive oil for about 2 minutes on each side, less if the shrimp are smaller.
Place in the hot oven and bake for another ten minutes. This will make them stay crisp.
Mix the marmalade, mustard, and honey.
Serve the shrimp with the rice dish and dipping sauce.


Photo/Basykes on Flickr

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Dinner Magic Menus July Week 1

Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Quick and Easy Ravioli Lasagna Marinara

Italian Chicken and Potatoes Dinner in the Crock Pot

French Country Creamy Orzo and Asparagus

Curried Tuna Salad

Zucchini and Tomato Stew with Polenta

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Get all the groceries you need to make these seven delicious dinners by using the Dinner Magic Shopping List July Week 1.

Dinner Magic Shopping List July Week 1

This grocery list has all the ingredients you need to make the meals for Dinner Magic Menus July Week 1.

Meats:
1 pound pork tenderloin
1 pound of chicken legs and thighs
1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
2 pounds of fresh flounder fillets

Dairy:
Eggs
Butter
Non-fat milk
2 cups shredded Mozzarella cheese
Greek yogurt

Frozen Food:
1 package broccoli and carrots
1 small package frozen chopped broccoli
1 package of frozen cheese ravioli

Fresh Food:
2 fresh limes
1 bunch cilantro
1 medium sized jicama
1 bunch or bag baby spinach
1 head of red leaf lettuce
1 cup of cherry tomatoes
3 large tomatoes
4 russet potatoes
2 yams
1 large zucchini
1 bunch fresh asparagus
2 cups of fresh green beans (If not in season, buy 1 package frozen snow peas)
1 small bag shredded carrots
1 small package of broccoli slaw
1 bell pepper
2 onions
1 bunch green onions
1 small bunch of celery
1 head of garlic, or one jar of crushed garlic
2 jalapeno peppers
Fresh basil leaves
Lemon juice
1 pint of strawberries
1 bunch of grapes, red or green

Canned Food:
1 jar of marinara sauce
3 cans (6 ounce) albacore tuna, packed in water
1 can (15 ounce) apricots in juice
1 can red kidney beans
1 can of garbanzo beans
2 quarts of chicken broth
1 small can (6 ounces) tomato paste

Dry Food and Staples:
Olive oil
Cooking spray
1 box of orzo pasta
1 loaf of crusty French bread
Corn meal

Spices and Condiments:
Salt and pepper, chili powder, cumin, curry powder, crushed oregano, crushed thyme
Mrs. Dash lemon pepper seasoning
1 packet of McCormick Alfredo Sauce and Seasoning
Soy sauce
Honey
Italian dressing
Mayonnaise

Other items needed:
Small bottle of white wine

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Ingredients:

• 2 pounds of fresh flounder fillets
• ½ cup of white wine
• 1 teaspoon Mrs. Dash lemon pepper seasoning
• 2 cups of broccoli slaw
• 1 cup of grated carrots
• Cooking spray
• 2 yams
• Pico de Gallo (Chopped cilantro, jalapeno, onion, tomato)

Preparation:
Wash and scrub the yams.
Cook in the microwave 5-7 minutes or until tender.
Spray a pan with cooking spray.
When the pan is hot, sauté the broccoli and carrots until just beginning to tenderize.
Remove the broccoli slaw to a plate.
Add the wine to the pan.
Place the fish in the wine and cook until the wine is evaporated.
Sprinkle with lemon pepper seasoning.
Place the fish on top of the slaw and top with Pico de Gallo.


Photo/Suzanne Pitner
 
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Zucchini and Tomato Stew with Polenta

What a delicious way to use up the zucchini from your summer garden. Make this into a vegetarian recipe by substituting vegetable broth for the chicken broth. Use low sodium broth to keep the sodium down. Also, you can change up the vegetables, as long as you keep the zucchini, tomato, and garbanzo beans. For this picture, we added beet greens from the garden, mushrooms, and black eyed peas.

Ingredients:

• 1 large zucchini, cut into ½ thick cubes
• 2 large tomatoes, chopped
• ½ cups shredded carrots
• 1 can red kidney beans, rinsed and drained
• 1 can of garbanzo beans, (chickpeas), rinsed and drained
• 1 stalk of celery, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• ¼ cup of fresh basil, chopped
• 1 clove of garlic, crushed
• 3 cups of chicken broth
• 1 teaspoon of crushed oregano
• ½ teaspoon crushed thyme
• ½ teaspoon pepper
• ½ cup of tomato paste
• 1 cup of corn meal
• 4 cups of chicken broth

Preparation:
Place all the stew ingredients in the crock pot and mix well to combine.
Cook on LOW for 8 hours or HIGH for 4.
Just before serving:
Bring the 4 cups of chicken broth to a boil.
Stir 1 cup of the hot broth into the corn meal in a separate pan.
Slowly stir in the remaining broth, stirring constantly to prevent lumps.
Cook and stir for another 2-3 minutes.
Place a spoonful of polenta in a bowl and a spoonful of stew on top.

Photo/Suzanne Pitner
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Curried Tuna Salad

This recipe is a summer favorite around our house.

Ingredients:

• 3 cans (6 ounce) albacore tuna, packed in water, drained
• 1 can (15 ounce) apricots in juice, cut into pieces
• 1 pint of strawberries , sliced
• 2 stalks of celery, chopped
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ teaspoon curry powder
• 2 tablespoons lemon juice
• 1 head of red leaf lettuce
• 1 bunch of grapes, red or green
• 1 loaf of crusty French bread

Preparation:
Place the grapes in the freezer for 20 minutes.
In a large bowl, combine the first eight ingredients.
Place the tuna salad over a bed of lettuce.
Serve with the grapes on the side and some crusty French bread.


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French Country Creamy Orzo and Asparagus

Ingredients:

• 1 cup of orzo
• 1 tablespoon of butter
• ½ cup of green onions
• 1 teaspoon crushed garlic (one clove crushed)
• 1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
• 2 cups of chopped fresh asparagus
• 1 teaspoon of Mrs. Dash lemon pepper seasoning
• ½ cup of non fat milk
• 1 packet of McCormick Alfredo Sauce and Seasoning
• Fresh basil leaves, chopped (about ¼ cup)

Preparation:
Cook the orzo according to package directions in boiling water.
Cook the sausage and cut into slices.
Cook the asparagus and onions and garlic in the same pan until tender. Add butter if the pan is dry.
Drain the orzo.
Add the milk and seasoning packet to the orzo and stir.
Stir the sausage and vegetables into the orzo.
Top with chopped basil leaves.


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Italian Chicken and Potatoes Dinner in the Crock Pot

Ingredients:

• 1 pound of chicken legs and thighs
• 4 russet potatoes, cut into chunks
• ½ cup of Italian dressing
• 2 cups of fresh green beans (If not in season, use 1 package of frozen snow peas.)

Preparation:
Place all ingredients in the slow cooker.
Cook on LOW for 7-8 hours.


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Quick and Easy Ravioli Lasagna Marinara

Ingredients:

• 1 package of frozen cheese ravioli
• 1 jar of marinara sauce
• 1 small package frozen chopped broccoli
• 2 cups shredded Mozzarella cheese
• 1 small bunch of baby spinach
• 1 cup of cherry tomatoes, or a tomato from the garden, cut up

Preparation:
Cook the ravioli in boiling water until al dente.
Place on paper towels to dry.
Defrost the broccoli in the microwave and pat dry.
Spread a large spoonful of marinara sauce over the bottom of a baking dish.
Layer half the ravioli, half the broccoli, and half the marinara sauce.
Cover with half the Mozzarella.
Repeat the layer, and bake in a 375 degree oven for 20 minutes.
Serve the ravioli lasagna on a bed of fresh spinach with tomatoes on the side.


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Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Ingredients:

• 1 pound pork tenderloin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of one fresh lime or 1 tablespoon prepared lime juice
• 1 fresh lime for garnish
• 1 teaspoon soy sauce
• ½ teaspoon honey
• 2 tablespoons olive oil
• ¼ cup chopped cilantro
• 1 package frozen broccoli and carrots
• 2 cups of jicama cut into sticks
• Salt and pepper
• Pico de Gallo (chopped cilantro, jalapeno, onion, and tomato)

Preparation:
Mix the spices, lime juice, soy sauce, and honey.
Rub the spice mixture into the pork tenderloin.
Heat the oil in a skillet and sear the tenderloin on all sides.
Place the tenderloin in a baking pan and cover with foil.
Bake for 25 minutes at 400 degrees.
If you haven’t already peeled and cut the jicama, do so now.
Sprinkle some extra chili powder over the jicama and let sit.
Remove the pork from the oven and let it sit while you cook the broccoli and carrots.
Cook the broccoli and carrots in the microwave.
Slice the tenderloin and lay it on a plate.
Sprinkle with cilantro.
Top with Pico de Gallo.
Serve with the vegetables and jicama.


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