Southwestern Style Chicken, Corn, and Black Bean Stuffed Pita

Ingredients:

½ lb chicken breast tenderloins
1 small package of frozen southwestern style vegetable mix (corn, black beans, onions, and peppers)
1 clove chopped garlic
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt

Spring mix for salad
1 cut up tomato
½ cut up cucumber
Ranch style dressing

Preparation:

Prepare the salad by tossing the cucumber, tomato, and spring mix together.

Spray a pan with cooking spray. Mix the spices together. Sauté the chicken tenderloins with ½ the spices. Remove from pan and cut into bite sized chunks. Add the vegetables to the pan and heat through. Add the rest of the spices to the pan, along with the chicken. Stir together until cooked through.

Slice pita bread in half. Fill the cavity with the vegetable chicken mix. Serve with salad and ranch dressing.

Dinner Magic Shopping List September Week 4

Dinner Magic Shopping List September Week 4


Meats:
1 lb ground turkey
1 lb boneless, skinless chicken breast tenderloins
4 thick pork chops
4 chicken breasts
1 lb crab meat or imitation crab meat
1 lb cod fillet
1 lb peeled and deveined shrimp (31-40 count per pound)
¼ lb sea scallops
1 lb bulk Italian sausage or bulk pork sausage
1 lb flank steak or fajita meat

Dairy:
1 lb Cheddar cheese (buy it already shredded if you’d like to save time)
1 pt sour cream
Small container of fresh grated Parmesan
Real butter (not margarine)
Eggs
Milk

Frozen Food:
1 pkg frozen green beans (if fresh are not available)

Fresh Produce:
4 yellow onions
1 head of garlic (Or 1 jar of organic crushed garlic.)
4 russet potatoes
6 new potatoes
1 small bag of baby carrots
1 whole spaghetti squash
2 green bell peppers
1 red bell pepper
½ lb or one small pkg crimini mushrooms
1 head iceberg lettuce
1 head of romaine
2 tomatoes
1 cucumber
2 oranges
4 apples
1 bunch parsley
A sprig of rosemary (Or a small jar dried.)
1 sprig of basil (Or a small jar dried.)

Canned Food:
1 jar honey
1 can tomato sauce (15 oz.)
1 can whole kernel corn (15 oz.)
1 can sliced black olives
1 can chopped green chilis
2 cans chicken broth (15 oz.)
1 can cream of mushroom soup
1 jar spaghetti sauce
Ranch or bleu cheese salad dressing (Or dressing mix.)

Dry Food and Staples:
Bisquick or baking mix
Italian style bread crumbs
Cornmeal
Risotto (Also called Arborio rice. If you can’t find this, use regular rice or orzo pasta.)
Flour
Yeast
Olive oil
Cooking oil spray
Red wine vinegar
Small pkg raisins
Croutons

Spices and Condiments:
Salt and pepper
1 envelope taco seasoning mix
Dijon mustard
Worcestershire sauce
Brown sugar
White sugar
Cinnamon
Nutmeg
1 bottle of dry white wine for cooking (Buy a very inexpensive brand for cooking.)

Other items for your own personal shopping list:

Country Pork Ribs

Country Pork Ribs
Pesto Mashed Potatoes
Salad

Ingredients:
1 ½ lb boneless ribs
1 sprig of fresh rosemary or 1 tsp dry rosemary
6 potatoes
½ cup milk
3 Tbsp butter
¼ cup pesto sauce
Salt and pepper
3 Tbsp cornstarch (If you want gravy.)
Mixed salad greens
½ cup cherry tomatoes
1 celery rib, chopped

In the morning:
Spray the crock pot with cooking spray. Place the rosemary sprig in the bottom of the slow cooker.
Place the ribs in the crock and sprinkle with salt and pepper. Cook on low heat 6-8 hours.

In the afternoon:
Mix the salad greens, tomatoes, and celery together.
Peel 3 potatoes. Scrub 3 more potatoes. Cut into chunks.
Cook the potatoes in boiling water until done, about 15-20 minutes.
Drain the potatoes and smash, using a potato masher, with the butter.
Add the milk, a little at a time and whip with a beater until it’s the consistency you like.
Fold in the pesto sauce. Add salt and pepper to taste.
Serve the ribs with the potatoes and salad.

If you like to have gravy, take the drippings from the pot and put them in a pan on the stove.
Stir together 3 Tbsp of cornstarch and ½ cup of milk.
Pour the milk mixture into the pan. Stir with a whisk until it thickens.
Stir in more milk until the gravy is as thick or as thin as you like. Add salt and pepper to taste.

Chicken Kabobs with Peaches and Couscous

Chicken Kabobs with Peaches and Couscous
Lightly Steamed Cabbage

Ingredients:
10 skinless chicken breast tenderloins
1 Tbsp sesame oil
½ cup rice wine vinegar
1/3cup soy sauce
¼ cup peach preserves
½ tsp Chinese Five Spice powder
Dash of hot sauce
1 can chicken broth
2 cups couscous
1 fresh peach, peeled and chopped
1 red bell pepper, cut into chunks
½ head of cabbage, chopped

In the morning:
Mix the sesame oil, vinegar, soy sauce, peach preserves, Five Spice powder, and hot sauce in a plastic zip bag.
Place the chicken breast tenderloins in the plastic bag.
Place in the refrigerator to marinate all day.

In the afternoon:
Cook the couscous according to package directions, substituting chicken broth for the water.
Cut the chicken into chunks.
Place the chicken, bell pepper, and peach pieces on small skewers.
Grill on the indoor grill.
Place the cabbage in a wire colander. Place the colander in ¼ inch of water in a pan.
Cover and steam the cabbage until crisp tender, about 5-10 minutes.
Serve the kabobs on the couscous with the cabbage on the side.

Asian Chicken Salad Twirls

Asian Chicken Salad Twirls

Ingredients:
8 chicken breast tenderloins, cooked and chopped
2 cups shredded cabbage
½ cup shredded carrots
¼ cup slivered almonds
½ tsp celery seed
1 small can mandarin oranges
3 chopped green onions
¼ cup Asian style salad dressing
4 burrito sized spinach tortillas

Preparation:
If you haven’t cooked the chicken, cook it on the grill or stovetop and chop it.
Drain the mandarin oranges. Save the juice to use in the Asian Pork and Eggplant dish.
Mix all the ingredients in a large bowl until everything is coated with dressing.
Divide the mixture evenly between the four tortillas.
Roll up the tortillas tightly.
Cut the roll-ups in half, on the diagonal.

Taglione

Taglione
Italian Salad with Mozzarella
Italian Style Vegetables

Ingredients:
2 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, crushed
2 Tbsp chili powder
1 can creamed corn
1 can chopped Italian Style tomatoes
1 lb wide egg noodles
1 cup grated Mozzarella cheese
1 heart of romaine, chopped
2 tomatoes, sliced
¼ cup fresh basil, cut into pieces
1 jar of black olives
½ a red onion, sliced into rings
½ cup of Mozarella, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
1 pkg frozen Italian mixed vegetables

Preparation:
Bring water to a boil and cook the egg noodles.
Cook the ground meat on the stove with the bell pepper, onion, garlic, and chili powder.
Stir in the creamed corn and tomatoes.
Stir the noodles into the mixture.
Pour into a baking dish.
Top with the cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted.
To prepare the salad, put the sliced tomatoes, onions, basil, and olives in a bowl.
Pour the olive oil and Italian seasoning on the vegetables. Toss to coat.
Place the chopped romaine on a plate and place the vegetable mixture on top. Refrigerate until the rest of dinner is ready.
Cook the frozen Italian mixed vegetables on the stovetop or in the microwave.
Serve the salad first, then the Taglione and vegetables.

Salmon with Lemon and Lavender

Salmon with Lemon and Lavender
Green Beans with Warm Cherry Tomatoes
Garlic Bread

If you don't have fresh lavender in your garden, or you can't find it at the grocer, try using lemon grass instead. It's a different flavor, but will work just as well in this recipe.


Ingredients:
1 lb wild caught salmon steaks
1 lemon
4 sprigs lavender
4 sprigs parsley
4 ribs of celery
1 tbsp olive oil
1 lb fresh or 1 pkg frozen green beans
½ cup cherry tomatoes
¼ cup butter, softened
1 tsp Italian herbs
1 tsp garlic, crushed
French bread, sliced
Salt and pepper

Preparation:
Spread the olive oil in the bottom of a 9x13 baking pan. Preheat the oven to 425 degrees.
Lay the parsley and lavender in the bottom of the pan. Lay the celery ribs in the pan on top of the herbs.
Lay the salmon crosswise, skin side down, on top of the celery ribs. Sprinkle with salt and pepper. Cover the pan with foil.
Bake the salmon in the oven for 15 minutes. Check for doneness. It will flake easily with a fork when it’s done. If not, cook 2-3 minutes longer before checking again.
Prepare the garlic bread by mixing the butter, herbs and garlic, then spreading on the bread.
Wrap the bread in foil and place in the oven with the salmon.
Cook the green beans until crisp tender. Add the cherry tomatoes and warm through, approximately 3 minutes. The tomatoes should be slightly soft.

This dinner is also good when you substitute wild rice or brown rice for the garlic bread.

Asian Pork and Eggplant

Asian Pork and Eggplant
Shredded Cabbage and Carrots
Brown Rice

Ingredients:
1 lb eggplant, cut into slices or strips
1 ½ lb pork tenderloin or boneless ribs, cut into chunks
1 Tbsp cooking oil
1 tsp sesame oil
¼ cup shredded carrots
1 red bell pepper, diced
1 can of juice from mandarin oranges, reserved from the Asian Chicken Salad Twirls
1 Tbsp soy sauce
¼ cup chopped parsley
1 clove garlic, crushed
1/8 tsp red pepper
Salt
Remaining cabbage from this week’s head of cabbage, shredded (about 2 – 3 cups.)
1 cup sliced carrots
2 cups brown rice

Preparation:
Sprinkle salt to cover the sliced eggplant and let it sit in a colander for 30 minutes. This helps reduce the bitterness.
Boil 4 cups of water. Add the rice, cover and lower heat to low. Cook for 20 minutes.
Cook the pork in the cooking oil until browned.
Cook the shredded cabbage and carrots in a small amount of water until tender.
Add the shredded carrots, bell pepper, mandarin orange juice, soy sauce, sesame oil, garlic, and red pepper to the meat mixture. Cook until the meat is done.
Rinse the eggplant.
Stir the eggplant and parsley into the meat mixture and cook until it is tender.
Serve the stir fry with the rice and cabbage.

Warm Chicken Spinach Salad

Warm Chicken Spinach Salad
Roasted Red Potatoes

Ingredients:
1 lb chicken breasts tenderloins
1 bag or bunch of fresh spinach, cut into small pieces
2 cups romaine lettuce, chopped
½ red onion sliced
1 red bell pepper, cut into strips
½ tsp rosemary
½ tsp lemon pepper seasoning
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
8 red potatoes, scrubbed and quartered
1 Tbsp olive oil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
½ tsp red pepper

Preparation:
Cook the potatoes in the olive oil, rosemary, oregano, thyme, and red pepper, until thoroughly done and crispy brown on the edges. Set aside and keep warm in the oven.
Sprinkle the chicken with the rosemary and lemon pepper.
In the same pan used for the potatoes, cook the chicken in the olive oil, garlic, onion, and bell pepper until well done.
Mix the chopped romaine and chopped spinach and place on plates.
Put the balsamic vinegar and water in the pan and scrape the bits from the pan. Over low heat, cook the vinegar for 1-2 minutes. Add a tsp of olive oil and whisk.
Pour the balsamic mixture over the salad as a dressing.
Serve with the potatoes on the side.

Dinner Magic Shopping List September Week 3

Dinner Magic Shopping List September Week 3

Meats:
3 lbs boneless pork country style ribs
3 lb chicken breast tenderloins
2 lbs ground turkey or beef
1 lb wild caught salmon steaks

Dairy:
Milk
Real butter (Not margarine.)
1 lb Mozzarella

Frozen Food:
1 pkg Italian mixed vegetables
1 pkg green beans

Fresh Produce:
6 russet potatoes
8 red potatoes
1 pkg cherry tomatoes
1 celery heart
3 red bell peppers
1 yellow onion
1 red onion
1 bunch green onions
1 head of garlic, or 1 jar of organic crushed garlic
1 bunch of carrots, or 1 bag sliced carrots, plus 1 bag shredded carrots
1 head of green cabbage
1 head of romaine
1 bag or bunch of fresh spinach
2 tomatoes
1 eggplant
1 sprig fresh basil
1 bunch parsley
Lavender (Hopefully you have some in your garden. If not buy some dried or buy lemon grass.)
1 fresh peach
1 lemon

Canned Food:
1 small jar pesto sauce
1 can chicken broth
1 small can mandarin oranges
1 can creamed corn
1 can Italian style tomatoes
1 jar black olives or Kalamata olives

Dry Food and Staples:
Cornstarch
Rice wine vinegar
Soy sauce
Peach preserves
Couscous
1 small bag slivered almonds
1 pkg of burrito sized spinach tortillas
1 lb wide egg noodles
Brown rice
French bread

Spices and Condiments:
Olive oil
Cooking oil
Sesame oil
Rosemary, fresh or dried
Chinese Five Spice powder
Red pepper
Lemon pepper
Soy sauce
Italian seasoning (Oregano, thyme, basil)
Hot sauce (Chinese style or Tabasco)
1 bottle Asian style salad dressing
Balsamic vinegar
Salt and pepper

Other items for your own personal shopping list:

Dinner Magic Shopping List September Week 2

Dinner Magic Shopping List September Week 2

Meats:
1 cut up fryer chicken
2 lbs chicken tenderloins
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 ½ lb pork shoulder roast
2 ½ lbs beef flank or sirloin steak (for stir fry)
1 lb bacon (You may also choose the microwave bacon for convenience.)

Dairy:
Milk
Eggs
Sour cream
Parmesan cheese
½ cup crumbled bleu cheese

Frozen Food:
1 pkg frozen mixed vegetables, your choice
1 pkg frozen peas

Fresh Produce:
3 yellow onions
1 red onion
1 head garlic (Or a jar of organic crushed garlic.)
3 red bell peppers
1 green bell pepper
1 lemon
1 bunch of parsley
1 bunch cilantro
1 head of iceberg lettuce
1 head of green leaf lettuce
1 small head of radicchio
1 zucchini
4 tomatoes
2 avocado
1 bunch green onions
1 bunch carrots (4-6 individual carrots)
1 jalapeno pepper

Canned Food:
1 can low sodium black beans
1 jar green olives stuffed with pimientos
1 small jar sliced black olives
1 jar alfredo sauce
Refried beans
1 can water chestnuts
Salsa

Dry Food and Staples:
Flour
Corn meal
Baking powder
Quinoa (Usually found near the rice and grains.)
Rice, brown or white
Fettucini pasta
Soft taco sized flour tortillas
French bread
1 pkg ramen noodles
¼ cup chopped peanuts (1 small bag in the baking aisle.)

Spices and Condiments:
Olive oil
Peanut oil
Salt and pepper
Red pepper flakes
Italian dressing
Red wine vinaigrette
Soy sauce

Other items for your own personal shopping list:

Dinner Magic Shopping List November Week 1

This grocery list is for everything you need to cook the meals in the Dinner Magic Menus November Week 1.

Meats:

3-4 pounds boneless country style ribs
1 small pork roast or carnitas
1 whole fryer chicken
1 pound of chicken tenderloins
1 pound ground beef

Dairy:

Cream and milk
Sour Cream
Cheese: mozzarella, parmesan, and cheddar
Vanilla yogurt (unless you make homemade)
Eggs

Frozen Food:

Broccoli florets
Corn
Green Beans
Cauliflower florets
Peas
Frozen blueberries and strawberries

Fresh Food:

Tofu
1 head of romaine
1 head of iceberg
1 bag of shredded lettuce
3 tomatoes
1 bag of shredded carrots
1 bag of sliced or baby carrots
1 cucumber
1 avocado
1 lemon
5 onions
1 head of garlic
1 bunch of green onions
6 potatoes
1-2 winter squash
4 fresh chile rellenos


Canned Food:

2 cans of pinto beans with jalapeno
2 cans Rotel tomatoes
1 can diced tomatoes
1 can garbanzo beans
1 can water chestnuts
1 jar of pasta sauce
4 cans diced green chilis
1 can refried beans

Dry Food and Staples:

Flour
Cornmeal
Yeast
Italian style bread crumbs
Craisins
Pecans
Croutons
Rice
Navy Beans or Great Northern Beans
Burrito Sized Tortillas
Fusilli Pasta
Tortilla chips
Oil and cooking spray

Spices and Condiments:

Salt and Pepper
Paprika
Curry Powder
Saffron
Cumin
Cinnamon
Nutmeg
Cornstarch
Taco Seasoning mix
Ranch Style Dressing Mix
Mayonnaise
Dijon style mustard


Other items needed:

Dinner Magic Shopping List June Week 1

Dinner Magic Shopping List June Week 1

Meats:
1 cut up fryer chicken
1 pound of chicken tenderloins
1 package of precooked bacon
1 pound cooked, chopped ham
1 pound sweet or hot Italian sausage
2 pounds of tilapia

Dairy:
Cheese: mozzarella, ricotta, parmesan
Eggs

Frozen Food:
Frozen tortellini
Corn
Dulce de Leche ice cream

Fresh Food:
1 head of romaine
1 head of iceberg
1 head of red leafy lettuce
1 bunch or bag of baby spinach
2 heads of broccoli
1 bunch of asparagus
1 mango
3 tomatoes
Cherry tomatoes
1 small eggplant
1 bag of sliced or baby carrots
1 package of shredded carrots
1 package of sliced mushrooms
1 cucumber
1 avocado
1 lemon
4 onions
1 head of garlic
Cilantro
5 bell peppers, a mix of red and green


Canned Food:
2 cans of pinto beans with jalapeno
1 can Rotel tomatoes
1 can diced tomatoes
1 jar of pasta sauce
Small jar marinated artichoke hearts
1 can refried beans
1 small can mandarin oranges
2 cans sliced black olives
1 can chicken broth
1 can black beans
1 small can chow mein noodles
Asian style dressing
Southwestern style dressing

Dry Food and Staples:
Flour
Cornmeal
Yeast
Italian style bread crumbs
Croutons
Jasmine rice
Soft Taco Sized Tortillas
Barilla square lasagna pasta
Tortilla chips
Oil and cooking spray

Spices and Condiments:
Salt and Pepper
Cumin
Chili Powder
Parsley
Oregano
Thyme
Cornstarch
Soy sauce
Dijon style mustard
Mayonnaise
Caramel ice cream topping

Other items needed:
Fill in any items you may personally need here.

Dinner Magic Shopping List September Week 1

This is for the Dinner Magic Menus September Week 1.

Meats:
2 lbs of sirloin steak or beef for stir fry
1 lb boneless, skinless chicken thighs and legs
8 boneless, skinless chicken breasts
1 ½ lbs of cod or firm whitefish caught using sustainable fishing methods
½ lb cubed ham

Dairy:
8 ounces Mozarella cheese
16 ounces sour cream
Parmesan cheese
Eggs

Frozen Food:
1 pkg frozen mixed vegetables
1 pkg frozen spinach
1 pkg frozen corn

Fresh Produce:
1 lb mustard or collard greens
¼ lb cremini mushrooms
4 yellow onions
1 head of garlic or 1 jar of organic crushed garlic
1 lb cherry tomatoes
4 salad tomatoes
3 carrots
4 sweet potatoes
3 bell peppers
1 bunch green onions
2 zucchini and 1 Chinese eggplant, or 3 zucchini, no eggplant
½ lb green beans (If unavailable, buy 1 pkg frozen green beans)
1 head broccoli (If unavailable, buy 1 pkg frozen broccoli florets)
Spring mix lettuce
1 head iceberg lettuce
1 head green leaf lettuce
1 head red leaf lettuce
1 small bunch radishes
1 lemon

Canned Food:
1 can stewed tomatoes
1 jar green olives
1 jar capers
2 cans low sodium, low fat, cream of chicken soup
1 small can sliced black olives

Dry Food and Staples:
Rice
Barilla square lasagna noodles
Mostaccioli pasta
Croutons for salad
Italian style breadcrumbs (breadcrumbs with Italian seasoning)
Sunflower seeds already shelled (for salad)
Craisins
1 small pkg walnuts
Whole wheat flour
Yeast

Spices and Condiments:
Olive oil
Salt and pepper
Kitchen Bouquet seasoning sauce (Worcestershire, if Kitchen Bouquet is unavailable)
Italian dressing
Ranch style dressing
Oregano
Cilantro
Red pepper flakes
Tabasco sauce
1 pkg Hidden Valley Ranch Dressing Mix
Mayonnaise
Dijon mustard
Dill



Other items for your own personal shopping list:

Dinner Magic Shopping List August Week 4

Dinner Magic Shopping List August Week 4

Meats:
4 whole chicken breasts
4 boneless, skinless chicken breasts
1 whole cut up chicken or 3 lb chicken thighs, legs, and breasts
2 turkey drumsticks
1 lb ground beef
1 lb scallops

Dairy:
Real butter (Not margarine.)
Provolone cheese
16 ounces of sour cream
1 pint of cream or half ‘n’ half
½ lb cheddar cheese
½ lb shredded Italian cheese mix (Parmesan, Romano, Asiago)
Milk


Fresh Produce:
2 peaches
1 bunch or bag spinach
1 tomato
1 onion
1 head of garlic (Or a jar of crushed organic garlic.)
1 head broccoli
1 bunch celery
1 bag sliced carrots
1 head cauliflower
1 lb fresh green beans
1 head of iceberg lettuce
1 sprig of basil
1 bunch of asparagus
4 large russet potatoes
1 red and 1 green bell pepper

Canned Food:
Apple juice or white wine
1 can Ro-tel tomatoes (Or 1 can tomatoes and 1 can green chilis)
1 can diced tomatoes
1 jar prepared mole sauce (This is a Spanish style sauce made with chocolate, cinnamon and ground almonds.)
1 jar of spaghetti sauce
1 can of whole black olives
1 can sliced black olives
1 can refried beans
Salsa or picante sauce

Dry Food and Staples:
Flour
Rice
1 dozen flour snack size tortillas
Bread sticks
French rolls
1 lb fettucini
1 lb vermicelli
Crumbled bacon bits for garnish
Buttermilk Ranch dip mix envelope
1 pkg taco seasoning mix
1 bag of taco chips


Spices and Condiments:
Olive oil
Lemon juice
Salt and pepper
Dried parsley
Dill
Italian seasoning (rosemary, thyme, oregano)
Italian dressing

Other items for your own personal shopping list:

Dinner Magic Shopping List August Week 3

Dinner Magic Shopping List August Week 3

Meats:
1 whole fryer chicken
4 – 6 lb pork loin roast
1 small pkg of grilled chicken (Or use chicken breast tenderloins from your freezer.)

Dairy:
Eggs
1 lb mild cheddar cheese
1 lb Monterey Jack cheese
Parmesan
Romano
1 lb real butter (Not margarine.)
Milk
1 small tub sour cream

Frozen Food:
1 pkg peas


Fresh Produce:
1 head garlic (Or buy a jar of organic crushed garlic.)
3 onions
1 lemon
1 pkg cherry tomatoes
1 head iceberg lettuce
10 potatoes
1 bunch celery
1 head of broccoli
1 bunch of chives
1 bunch of cilantro
1 bunch green onions
1 small green cabbage
1 bag of spring mix
2 tomatoes
1 bag of shredded carrots
4 zucchinis
3 avocados
Brussels sprouts (Don’t buy frozen, they are bitter. If you don’t like these, choose another veggie.)
1 cantaloupe
1 pkg blueberries
2 peaches

Canned Food:
1 can of each: green beans, wax beans, kidney beans
1 small jar of cherry jam
2 small cans mild or hot green chilis
Salas or picante sauce

Dry Food and Staples:
French rolls
Rice
Flour
Elbow macaroni
Flour tortillas, soft taco size

Spices and Condiments:
Italian Herbs
Paprika
Chili powder
Cinnamon
Nutmeg
Mayonnaise
Dijon
White or rice vinegar
Sugar
Salt and pepper
Cornstarch
Teriyaki sauce
Tabasco sauce

Other items for your own personal shopping list:

Dinner Magic Shopping List August Week 2

Dinner Magic Shopping List August Week 2

Meats:
1 roasting chicken
1 chicken, cut up
2 Cornish hens
4 boneless, skinless chicken breasts
1 lb ground beef
½ lb pork sausage
1 lb wild caught salmon
1 lb turkey sausage links
1 lb bacon
8 ounces salami

Dairy:
Eggs
Milk
Real butter (Not margarine.)
Parmesan
1 lb Mozzarella

Frozen Food:
1 pkg frozen mixed vegetables
1 pkg frozen cheese tortellini, about 20 ounces
1 pkg frozen corn

Fresh Produce:
5 yellow onions
1 red onion
1 bunch green onions
2 tomatoes
1 bunch cilantro
3 hot peppers
1 head garlic (Or 1 jar of organic crushed garlic.)
1 bunch green onions
2 zucchinis
1 summer squash
4 russet potatoes
1 red and 1 green bell pepper
2 heads chopped fresh broccoli
1 basket cherry tomatoes
1 sprig of basil
1 sprig of oregano

Canned Food:
1 can evaporated skim milk
1 can diced green chilis
1 can sliced black olives

Dry Food and Staples:
1 dozen corn tortillas
Bread crumbs
1 lb egg noodles
1 ob colored rotini pasta
1 lb ziti or penne pasta
Flour
Couscous
Raisins
Craisins
Small pkg walnuts
Small pkg sunflower seeds

Spices and Condiments:
Cinnamon
Cloves
Star anise
Nutmeg
Ginger
Oregano
Cumin
Rosemary
Cajun style seasoning mix (Or make your own from the recipe.)
Parsley
Salt and pepper
Sugar
Mayonnaise
Red wine vinegar
Olive oil
Ranch style dressing

Other items for your own personal shopping list:

Dinner Magic Shopping List August Week 1

This shopping list is for the Dinner Magic Menus August Week 1.

Meats:
4 skinless chicken breasts
2 lbs chicken breast tenderloins
¾ lb round steak or thinly sliced breakfast steak
1 lb round steak
1 lb shrimp
½ pound of ham (If you can find already cut up, great!)

Dairy:
Eggs
2 to 4 oz feta cheese
Parmesan
Small pkg mozzarella
1 lb butter (Real butter, not margarine.)

Frozen Food:
1 pkg broccoli and carrots (If fresh is available, that’s even better.)

Fresh Produce:
4 onions
2 bell peppers
1 pkg sliced carrots
1 pkg sliced mushrooms
½ lb snow peas
4 ears of corn
1 small head of broccoli
1 small head of cauliflower
1 summer squash
1 zucchini
1 bunch of celery
1 bag or bunch of fresh spinach
Iceberg lettuce
Romaine
2 mangos
2 apples
1 head garlic (or a jar of organic crushed garlic)
1 bunch cilantro
Sprig of basil
Sprig of oregano
1 bunch of parsley (A kitchen herb garden is nice to have.)
1 lemon

Canned Food:
1 can pineapple
28 oz can chopped tomatoes (or 2 fresh tomatoes)
1 can or box of organic chicken broth
1 can sliced black olives
1 can evaporated skim milk

Dry Food and Staples:
White rice
Angel hair pasta
Fusilli pasta
Flour (You should always have flour in the pantry.)
Brown sugar
Hawaiian bread rolls
Small pkg slivered almonds
Small pkg walnuts
Craisins
Corn flakes
croutons

Spices and Condiments:
Olive oil
Cooking oil
Sesame oil
Soy sauce
Cornstarch
Mayonnaise
Dijon mustard
Caesar salad dressing
Paprika
Salt and pepper


Other items for your own personal shopping list:

Dinner Magic Shopping List July Week 4

Dinner Magic Shopping List July Week 4

Click here to go back to the Dinner Magic Menus July Week 4.

Meats:
1 ½ lbs chicken breast tenderloins
1 lb chicken sausage links
2 lbs beef round or sirloin steak
1 turkey breast, up to 6-7 pounds
1 ½ lbs turkey kielbasa
2 lbs wild caught salmon

Dairy:
Parmesan cheese

Frozen Food:
1 pkg Southwestern style vegetable mix (corn, black beans, onions, and peppers
1 pkg Peas

Fresh Produce:
1 bell pepper
2 fresh pineapples, or 1 fresh and 1 frozen
2 mangoes
1 lime
1 lemon
1 bunch cilantro
2 red onions
2 yellow onions
2 zucchini
4 tomatoes
2 cucumbers
1 head of garlic, or a jar of organic crushed garlic
1 bunch celery
1 bag carrots (buy them already sliced, if you like)
2 russet potatoes
2 lbs red grapes
1 large pkg spring mix
1 head green leaf lettuce
1 head romaine
1 sprig of rosemary

Canned Food:
1 can or box of organic chicken broth
1 can sliced black olives

Dry Food and Staples:
Brown rice
White rice
1 lb fusilli pasta
Whole wheat hamburger buns
Bakery bread rolls
Croutons

Spices and Condiments:
Olive oil
Soy sauce
Barbeque sauce
Dijon mustard
Honey
Ranch style dressing
Italian dressing
Cornstarch
Ginger
Cumin
Chili powder
Rosemary
Oregano
Sage
Thyme
Saffron
Garlic powder
Salt and pepper
Italian seasoning (Or make your own with equal mixtures of oregano, thyme, basil)

Other items for your own personal shopping list:

Carnitas Burritos Dinner

Carnitas Burritos
Refried Beans
Spanish Rice
Shredded Salad Toppings

The trick to making tender carnitas is to cook is slowly all day.


Ingredients:

• 3-4 pounds of pork carnitas or small pork roast
• 1 chopped onion
• 1 clove chopped garlic
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 teaspoon of chili powder
• 4 whole fresh green chilis
• Burrito sized tortillas
• 1 can of refried beans (or make your own if you have time)
• 1 cup of rice
• 1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)

Toppings:

• Shredded iceberg lettuce
• Chopped tomatoes
• Shredded cheddar cheese
• Diced avocado
• Sour cream or homemade yogurt

In the morning:

1. Place the pork, the chopped onion, and chopped garlic in the crockpot. Sprinkle with salt, pepper, and chili powder.
2. Place the whole fresh green chilis on top. Do not cut them open.
3. Cook on LOW 8 hours.

30 minutes before dinner:

1. Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
2. Take the pork out of the crockpot and place the chilis to the side on a plate.
3. Shred the pork with a knife and fork. Cover and keep warm.
4. Warm the refried beans in the microwave.
5. Set the table.
6. Place the toppings and tortillas on the table.
7. Allow everyone to make their own burritos with the ingredients of their choice.

Roast Chicken Dinner in the Crockpot

Roast Chicken in the Crockpot
Baked Butternut Squash
Fresh Whole Wheat Bread
Garden Salad with Craisins and Pecans

With roast chicken this simple, you’ll want to make it again and again. Turning it on HIGH at the end will make the skin crispy and brown.


Ingredients:

• 1 whole fryer
• Salt and pepper
• 1 butternut or other winter squash, cut into eight pieces
• Cooking spray
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ head of iceberg lettuce
• ½ cup of craisins
• ½ cup of pecan pieces
• ½ cup of carrots
• ½ cucumber, sliced

In the morning:

1. Prepare the bread ingredients according to your bread machine and set on delay bake.
2. Coat the crockpot with cooking spray. Place the cut up squash in the bottom of the crockpot around the edges and sprinkle with cinnamon and nutmeg.
3. Wash and dry the fryer.
4. Coat the inside cavity with salt, then sprinkle salt and pepper on the skin.
5. Place the chicken breast side up in the crockpot.
6. Cover and cook on LOW 8 hours, then on HIGH for ½ - 1 hour more.

15 minutes before dinner:

1. Set the table.
2. Toss together the ingredients for the salad. Serve with the dressing of your choice.
3. Remove the bread from the machine to let it cool. Slice at the table.

White Bean Chicken Chili

White Bean Chicken Chili
Warm Corn Bread
Fresh Garden Salad

This simple meal takes only minutes to make and tastes delicious. Leftovers can be frozen in single portion sizes to be reheated for a warm lunch at work.

Ingredients:

• 2 cups of Great Northern Beans or Navy Beans, cooked
• 2 cups of cut up chicken tenderloins
• 1 chopped onion
• 1 can of chicken broth
• 2 cans of diced green chilis
• 2 teaspoons of cumin
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 2 tablespoons of cornstarch
• Cornbread ingredients (use the recipe on your cornmeal box)
• ½ head of iceberg lettuce
• ½ cup of shredded carrots
• 1 chopped tomato
• ½ cucumber, sliced

The night before:

Soak the beans overnight in the crockpot in just enough water to cover them.

In the morning:

Drain the beans, cover with water again, and cook on LOW for 6-8 hours.

30 minutes before dinner:

1. Mix together the cornbread ingredients and place in the oven to bake.
2. Drain the beans.
3. Saute the chicken and onion in two tablespoons of chicken broth until the chicken is cooked and the onion is tender. Mix the cornstarch with ¼ cup of broth. To the pan add the rest of the broth, the beans, the chilis and spices. Let it simmer for ten minutes.
4. Chop the lettuce and add the other fresh vegetables. Toss.
5. Stir the cornstarch and broth mixture into the pan and cook for another 2-3 minutes, or until it thickens.
6. Serve the salad with the leftover Caesar dressing from the night before, or any other dressing of your choice.

Baked Chicken Parmigiana Dinner

Baked Chicken Parmigiana
Green Beans
Romaine Salad with Homemade Caesar Dressing

This tasty Italian style dinner will have them asking for seconds!


Ingredients:

• 2 pounds of boneless chicken thighs
• ½ cup of Italian bread crumbs
• Cooking spray
• 1 jar of Italian pasta sauce
• 1 box of fusilli pasta
• ½ cup of mozzarella cheese
• 1 bag of frozen green beans
• 1 head of romaine lettuce
• ¼ cup of grated parmesan cheese
• Croutons

Dressing ingredients:

• 3 tablespoons lemon juice
• ¼ teaspoon freshly grated black pepper
• 1 tablespoon of mayonnaise
• 1 teaspoon Dijon style mustard
• 2 chopped garlic cloves
• ¼ cup of grated parmesan cheese
• 2/3 cup of oil

Directions:

1. Wash and pat dry the chicken thighs. Place the bread crumbs in a brown paper bag, put the chicken thighs in two at a time, and shake to coat. Place in a baking pan that has been sprayed with cooking spray.
2. Bake for 20 minutes at 400 degrees.
3. While the thighs are baking, cook the pasta according to the package directions.
   Drain the pasta. Put it back into the pan and mix ½ the pasta sauce in with it. Pour the coated pasta into a casserole dish.
4. Remove the thighs from the oven and place them on top of the pasta. Pour the remaining pasta sauce over the top of the casserole, and sprinkle mozzarella on top.
5. Bake the casserole at 400 degrees for 15 minutes.
6. Chop the lettuce and place in a bowl.
7. Put the green beans in the microwave with ¼ cup of water.
8. Mix the dressing ingredients in a salad dressing mixer or blender.
9. Sprinkle the parmesan cheese and croutons over the top of the romaine.
   

Vegetable and Tofu Curry Dinner

Vegetable and Tofu Curry Dinner

This vegetarian fare is a filling dinner in a dish. Add chopped, cooked chicken if you prefer to have meat in the dish.

Ingredients:

• One 14 oz. can of coconut milk


• 2 teaspoon curry powder


• ¼ teaspoon of saffron


• 1 1/2 tbsp. cornstarch


• 1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder


• 3 cups of fresh or frozen cauliflower florets


• 2 chopped potatoes


• 2 cups fresh, cut up carrots or baby carrots


• One onion, chopped


• 2 fresh garlic cloves, chopped


• One 15 oz. can of garbanzo beans rinsed and drained


• One small can of water chestnuts


• 1 block of tofu cut into bite sized chunks


• 1 small bag of frozen peas


• Rice

In the morning:

1. Pour the milk, curry powder, saffron, and cornstarch in a bowl and whisk until smooth.


2. Put next 8 ingredients into the crockpot.


3. Pour the coconut milk mixture over all. Stir well.


4. Cover and cook on low for 8 hours or on high for 3 1/2 hours.

30 minutes before dinner:

1. Add the tofu and peas to the crockpot. Stir gently. Cover and cook for the remaining 30 minutes.


2. Cook the rice according to the package directions. I use 1 part rice to 2 parts water.


3. Set the table while the rice is cooking.

Picture credit: Suzanne Pitner

Pork Paprikash Dinner

Pork Paprikash in the Slow Cooker
Mashed Baked Potatoes
Broccoli with Lemon Juice
Crusty White Bread

Serve this up with mashed potatoes or mashed sweet potatoes, a green vegetable, and some bread hot out of the bread machine for a delicious, warm dinner that serves four to six.


Ingredients:


3 to 4 pounds boneless country style pork ribs
1/3 cup all-purpose flour
5 teaspoons paprika
1/2 teaspoon salt
Dash pepper
1 large onion, halved, sliced
½ cup of fresh or frozen cut up sweet peppers
Cooking oil spray
1/2 cup vegetable broth
1/2 cup plus 2 tablespoons sour cream or homemade yogurt
¼ cup of cream or milk
4 large baking potatoes
1 bag of frozen broccoli or one bag of fresh broccoli florets
1 teaspoon lemon juice (fresh squeezed from 1/2 a lemon)
Bread in the bread machine (Use the recipe in your bread machine book.)


In the morning:

1. Prepare the bread according to your bread machine book and set on delay bake.



2. Wash pork and pat dry on paper towels. Combine flour, 4 teaspoons of paprika, salt, and pepper in a brown paper bag. Put the pork in the bag, close the top, and shake it to coat thoroughly.



3. Spray the crockpot with cooking oil. Place the coated pork and the cut up onions and peppers in the pot. Pour vegetable broth over all. Cover and cook on LOW for 8 hours.
   

30 minutes before dinner:

1. Bake the potatoes in the microwave for 7 minutes each.



2. While the potatoes are baking, remove pork from the crockpot.



3. Pour juices from the crockpot into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream or homemade yogurt. Stir the pork into the cream sauce and sprinkle with more paprika.



4. Remove the potatoes from the microwave and carefully skin them, saving a few bits of skin for the mashed potatoes.



5. Put the broccoli in a bowl with ¼ cup of water. Place in the microwave and cook for five minutes. After cooking, sprinkle with lemon juice.



6. Place the potatoes in a mixing bowl, add ¼ cup of cream, 2 tablespoons of butter, and 2 tablespoons of sour cream or homemade yogurt. Add salt and pepper to taste. Mix with a mixer until it is as smooth as you like it. For thicker potatoes, reduce the cream, for thinner potatoes, increase the cream.

5 minutes before dinner:

1. Have someone set the table.



2. Take the bread out of the machine and let it cool. Slice it at the table as you enjoy your dinner.
   

After dinner:

1. Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.

Picture credit: Suzanne Pitner

Taco Soup Dinner Recipe

Taco Soup with Tortilla Chips
Yogurt and Blueberry Dessert

A favorite of my family’s for years, this soup is tasty any time of year. We usually have it at least twice each year, and we love it with Jalapeno Bread from the bakery.

Ingredients:

• 1 pound of ground beef or turkey
• 1 chopped onion
• 1 package of taco seasoning mix
• 2 cans of pinto beans with jalapenos
• 1 can of Rotel tomatoes
• 1 can of diced tomatoes
• 1 large can of chopped green chilis
• 2 cans of water
• 1 package of frozen corn
• 1 package of ranch style dressing mix

Toppings:

• Shredded cheese
• Chopped green onion
• Sour cream
• Tortilla chips

Dessert:

• 4 cups of homemade yogurt
• ½ cup frozen blueberries
• ½ cup frozen strawberries
• 4 teaspoons of honey
• Small amount of sugar

45 minutes before dinner:

1. Brown the ground beef and onion. Drain the meat, then add the taco seasoning mix and cook for 2 more minutes.
2. In a large pot, mix together all the remaining ingredients. Let simmer for 30 minutes.
3. Thaw the frozen fruit in the microwave. When thawed, heat the honey and stir it into the fruit. Last, stir in the yogurt. Chill until serving time.
4. Dip the rims of dessert cups in water, then dip in sugar. Place in the freezer.
5. Place the tortilla chips in a bowl and pour the soup over the chips. Place the toppings of your choice on top.
6. Place the yogurt dessert in each of the sugar-rimmed dessert cups before serving.
   
   Warning: This soup is very spicy. To cut down the heat, use regular pinto beans, or substitute regular diced tomatoes for the Rotel tomatoes.

How to Have a Well Stocked Pantry

How to Have a Well Stocked Pantry

Having a well stocked pantry simply means that you have plenty of the basic supplies on hand to cook dinner each day. In addition, a well stocked pantry will have a few things in it to feed your family when you don’t have time to shop.

You don’t need a big walk-in pantry. I have a very small cupboard in my kitchen that keeps my staples.

You don’t need to make a big financial investment. Plan on buying these things a little bit each week when you shop. Before you know it, your pantry will be full of the essential items.

Each week, before you grocery shop, look at the list and check to see what you already have in your pantry. If you have it, cross it off the list. If you don’t have it, you’ll be buying more to stock up.

Here’s a list of things to get you started. Print it out and check your pantry. Go ahead. I’ll wait. B-)

Oils:
Olive oil (stock up when it’s on sale.)
Vegetable oil
Spices:
Salt, black pepper, oregano, basil, thyme, sage, parsley, rosemary, dill, cayenne pepper, red pepper flakes, paprika, chili powder, cumin, cinnamon, nutmeg, and allspice.
Baking supplies:
Flour, yeast, corn meal, baking powder, baking soda, cornstarch, sugar, brown sugar, vanilla extract.
Cooking supplies:
Bouillon cubes, bread crumbs, Worcestershire sauce, soy sauce, hot sauce, (Tabasco and salsa), lemon juice, lime juice, vinegar, (rice, red wine, and white vinegars,) Italian dressing.
Dry foods:
Pastas, rice, beans, split peas, noodles, potatoes, onions.
Refrigerated staples:
Real butter (not margarine,) eggs, garlic, milk, cream or half ‘n’ half, mayonnaise, mustard.
Nice to have on hand:
Canned fruits, canned tuna, canned cream soups, canned tomatoes, canned beans, one or two baking mixes.


That’s it! This basic list will get you started. You’ll find there are other essentials you like to always have on hand. For me, it’s peanut butter. I love peanut butter, and I try to never run out of it.

With these things in your pantry, you’ll be able to cook a variety of meals, and you’ll have plenty of ingredients to make a quick dessert or treat out of as well.

Happy cooking!

Dinner Magic Will Help You With Dinner Every Day

Welcome to Dinner Magic! If you're here, you might be looking for help with planning, shopping, and preparing dinner each day. It makes sense to cook and eat at home; it's healthier, it's less expensive, and eating together creates bonds in relationships.

You don't have to spend much time to create delicious meals. It only takes a few minutes to put the ingredients together, set the table, and sit down to healthy, satisfying food. Even the non-cooks among us can serve up meals that the whole family will enjoy.

Each of the menus that are on this website are ones that I have served my family. Most of the menus serve 4-6 people. If your family is smaller, cut the recipes in half. If your family is larger, or very, very hungry, double the recipes.

You can start using Dinner Magic anytime. Each week I will provide seven days of dinner menus, plus the shopping list for all the ingredients. Before you begin, read Keeping a Well-Stocked Pantry. (Coming soon!) By using a checklist, you can keep your pantry stocked with the basics all the time, and only need to shop each week for the fresh or special ingredients.

Dinner doesn't have to be a chore. In fact, dinner can be a fun part of the day. Let Dinner Magic do the planning for you, and then you can enjoy relaxing meals everyday.

How To Use Dinner Magic So It Works For You

Each Wednesday, I will post a list of dinner menus for the week. It will be labeled with the month and the week, like this:

Dinner Magic Menus July Week 4

You can print this out or email it to yourself. At the bottom of the post is a link to the grocery list for that week. It is also named by the month and week, like this:

Dinner Magic Shopping List July Week 4

If you ever need to look up the menus or a shopping list for a week, use words just like my examples in the search box, except with the month and week you need.

The menus are linked to each recipe. Just click on the link.

You can also search for a recipe by typing in what you’re looking for in the search box. You can also scan the Recipes and Categories to see if something catches your eye there. You can scroll down now to see the latest recipes I've posted.

I will try my best to post a short article every week about kitchen tips and tricks to make your life in the kitchen easier. If I find a wonderful gadget, I’ll blog about it too. But during this first year, I’ll be working my tail off to get you all of my family’s favorite recipes, posted here on the blog, so you don’t have to worry about what you’re doing for dinner!

I hope you enjoy the recipes. If you find something odd, please email me and tell me.

Suzannepitner at gmail dot com

I’ll fix it right away! Even good cooks sometimes make mistakes in typing!

Have fun, and Bon Apetit!

Dinner Magic Menus March Week 1

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.

Sunday

Roast Beef with Vegetables in the Crockpot
Whole Wheat Dinner Rolls

Monday

Beef and Barley Vegetable Soup
Whole Wheat Crackers
Strawberry and Orange Fruit Salad

Tuesday

Salmon Burgers
Oven Baked Sweet Potato Fries
Garden Salad

Wednesday

Country Style Ribs with Baked Apples
Green Beans
Home Baked Wheat Bread

Thursday

Tricolor Pasta with Spinach and Meatballs
Green Salad with Italian Dressing
Quick Peach Cobbler

Friday

Red Bean Chili with Baked Potatoes
Fruit and Yogurt Salad

Saturday

Tamale Pie
Fresh Green Salad