Dinner Magic Shopping List July Week 3

Use this shopping list to buy all the groceries you need to make the seven delicious dinners in the Dinner Magic Menus July Week 3.

Meats:
4 boneless, skinless, chicken breasts
2 pounds of chicken breast tenderloins
2 pounds country style pork ribs
1 pound ground turkey

Dairy:
1 cup of grated Cheddar cheese
1 cup of ricotta cheese
½ cup of grated Mozzarella cheese
1 cup grated Parmesan cheese
Eggs

Frozen Food:
1 package frozen peas and carrots
1 cup of frozen carrot slices
2 cups of frozen chopped broccoli

Fresh Food:
1 dozen fresh corn tortillas
2 heads of iceberg leaf lettuce
1 head of Romaine lettuce
1 bunch of baby spinach leaves
1 green bell pepper
6 green onions
2 tomatoes
1 cup of cherry tomatoes
1 head garlic, or 1 jar crushed garlic
1 bunch of fresh basil
1 bunch chopped parsley
1 fresh lemon
4 russet potatoes

Canned Food:
1 small jar of sweet and sour sauce
1 can (15 ounces) crushed pineapple
1 can refried pinto beans
1 cup of salsa
2 small cans of sliced black olives
1 small jar of capers
1 small can of sun dried tomatoes
1 can of artichoke hearts in water
1 jar marinara sauce
1 cup chicken broth

Dry Food and Staples:
Olive oil
Cooking spray
Brown or white rice
1 pound of fusilli pasta
Flour
1 package of bread machine yeast or 2 ½ teaspoons yeast

Spices and Condiments:
Salt and pepper
Sugar
1 packet taco seasoning mix
Mrs. Dash lemon pepper seasoning
Italian seasoning blend
Dried parsley
Soy sauce
1 small jar orange marmalade
Small bottle of catsup
Asian style dressing, Caesar salad dressing

Other items needed:
Small bottle of white wine
Aluminum foil

Dinner Magic Menus July Week 3

Sweet and Sour Chicken over Brown Rice

Taco Salad with Home Made Baked Tortilla Chips

Broccoli Cheese Calzone with Marinara Sauce

Mediterranean Pasta Dinner

Chicken Picatta over Brown Rice Pilaf

Pork Ribs and Potatoes on the Grill

Grilled Chicken Ceasar Salad

All the groceries you need to make these seven delicious meals are in the Dinner Magic Shopping List July Week 3.

Pork Ribs and Potatoes on the Grill

Ingredients:

• 2 pounds country style pork ribs
• ¼ cup soy sauce
• ¼ cup orange marmalade
• 2 tablespoons of catsup
• 4 russet potatoes, scrubbed
• 2 teaspoons olive oil
• ½ head of iceberg lettuce, chopped
• ½ bunch of baby spinach leaves
• 1 cup of cherry tomatoes
• ¼ cup Asian style dressing
• Aluminum foil

Preparation:
Mix the soy sauce, marmalade, and catsup in a bowl.
Brush the ribs with the sauce.
Place ½ teaspoon of olive oil in the center of a square of aluminum foil.
Place a potato on the oil and roll it up in the aluminum foil.
Repeat with the other potatoes.
Place the ribs and potatoes on the outdoor grill and cook over medium high heat until done.
Alternatively, these may be baked in a 375 degree oven 45 minutes or until done.
Toss the lettuce, spinach, tomatoes, and dressing.
Serve the ribs and potatoes with the salad.


Photo/Mike Johnson, TheBusyBrain.com
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Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless, chicken breasts
• Mrs. Dash lemon pepper seasoning
• 1 head of Romaine lettuce, cut up
• ¼ cup of Caesar salad dressing
• ¼ cup of Parmesan cheese

Preparation:
Sprinkle the lemon pepper seasoning over the chicken breasts.
Grill on the indoor grill until done, about 5-8 minutes.
Toss the lettuce, dressing, and cheese.
Slice the chicken breasts into pieces.
Place on top of the salad.


Photo/Devlyn on Flickr
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Chicken Picatta over Brown Rice Pilaf

Ingredients:
2 boneless, skinless chicken breasts
¼ cup flour
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth
Juice of one fresh lemon
¼ cup chopped parsley
1 cup brown rice
1 package frozen peas and carrots

Preparation:
Cook the rice in boiling water according to package directions.
Stir the frozen peas and carrots into the cooked rice.
Cover and keep warm.
Place the chicken breasts between two sheets of plastic wrap and pound until they are ¼ inch thick.
Cut each piece in half, making four pieces total.
Put the flour, dried parsley, salt and pepper in a bag.
Place the chicken pieces in the bag and shake to coat.
Heat 1 tablespoons butter and t1 tablespoon olive oil in a pan.
Cook the chicken breasts until browned, about 3 minutes per side.
Remove from the pan.
Add the lemon juice and broth to the pan and scrape up any brown bits.
Boil the liquid for ten minutes. Add one more tablespoon of butter to the broth.
Remove from the heat. Add the parsley to the sauce.
Pour the sauce over the chicken and serve over the rice pilaf.

Tip: If the sauce needs to be thickened, mix one tablespoon of flour with 2 tablespoons of water and whisk into the sauce.



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Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.