Shrimp with Feta Cheese

Shrimp with Feta Cheese
Caesar Salad

This is my favorite quick dinner for a hot summer day. It's a perfect way to use some of the tomatoes and basil from your garden. It makes a huge amount of food, so you might want to consider having some friends over for dinner when you prepare it. Serve it with a chilled, crisp, white wine and good conversation.

Ingredients:
1 pound of shrimp, (I usually buy the shrimp precooked so I don’t have to shell and devein.)
1 chopped onion
2 cloves of garlic, crushed
2 cups of chopped tomatoes (You can use a 28 ounce can, but fresh is most delicious!)
3-4 medium sized leaves of fresh basil, chopped
1 sprig of fresh oregano, chopped
1 small bunch of parsley for garnish
Juice of ½ lemon
1 Tbsp olive oil
½ cup of organic chicken broth
1 can of sliced black olives
Crumbled feta cheese
1 pound of angel hair pasta

Ingredients for the salad:
1 head of romaine lettuce
Grated parmesan cheese
Croutons
Caesar salad dressing (Homemade or store bought.)

Preparation:
Put water on to boil for the pasta.
Cook the onions and garlic in oil.
Add the tomatoes, the fresh chopped herbs, and the chicken broth. Cook for 15-20 minutes, until the herbs and tomatoes are soft.
Cook the pasta as directed on the package.
Cut up the romaine for the salad. Toss with dressing to coat the lettuce.
Add the shrimp and olives to the tomato mixture and cook for 3-5 minutes.
Drain the pasta. Serve the shrimp over the pasta and sprinkle with cheese.
Put the croutons on the salad and top with grated parmesan.

Chicken Waldorf Salad

Chicken Waldorf Salad


Originally created by a chef at the famous Waldorf-Astoria Hotel in New York, this classic recipe has undergone countless incarnations. This is my personal take on the Waldorf.

In this picture, I added some leftover shredded carrots to the mix. I also put a few basil leaves on the plate that I needed to use. It's perfectly fine to add things to the recipe that you like!

Ingredients:
1 cup of diced celery
2 apples, cut up with the peels intact
½ cup of chopped walnuts
¼ cup of raisins or craisins
1 cup of chopped chicken (You can use leftovers from last night’s Crunchy Almond Chicken Tenderloins, if you have enough.)
½ cup of mayonnaise
2 tsp of Dijon mustard
½ head of iceberg lettuce
Black pepper

Preparation:
Mix all the ingredients together. If it’s not creamy enough add a little more mayonnaise. Refrigerate while you get the lettuce ready.
Cut up the iceberg lettuce and divide evenly onto plates.
Top the lettuce with the Waldorf Salad.
Sprinkle a dash of black pepper on top.

Serve this with bread, bread sticks, or crackers and cheese.

Crunchy Almond Chicken Tenderloins

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

We had this light dinner with pesto ranch dressing and spinach salad dressing for dipping the vegetables and the tenderloins. My DH had his chicken with hot sauce. Whatever dressings you like will go with these crunchy tenderloins and veggies.

Ingredients:
1 lb of chicken tenderloins
1 egg
1 clove of garlic, crushed
½ teaspoon of paprika
Dash of salt and pepper
1 cup of corn flakes, crushed
¼ cup of slivered almonds
1 Tbsp of olive oil.

Veggie Salad Ingredients:
½ cup of chopped broccoli florets
½ cup of chopped cauliflower florets
½ cup of fresh summer squash
½ cup of fresh zucchini
Salad dressings for dipping

Preparation:
Rinse and dry the chicken tenderloins.
Mix the egg and garlic with a whisk.
In a plastic bag or a paper bag, mix the crushed cornflakes and spices. You may want to crush a few almonds into the mix also.
Dip the tenderloins in the egg and garlic.
Put the tenderloins in the bag and shake to coat.
Heat the oil in a pan and fry the tenderloins until well done.

While the chicken is cooking, set the table.
Chop the vegetables and toss for the salad.

Place the chicken on a platter and sprinkle with the almond slivers. Serve the chicken and salad with a dressing of your choice and bread.

Mango Marinated Beef Kabobs

Mango Marinated Beef Kabobs
Grilled Corn on the Cob
Hawaiian Bread Rolls

Ingredients:
1 lb of round steak, cut into 1 inch cubes
1 mango
1 onion, chopped
1 clove of garlic, crushed
2 Tbsp of brown sugar
¼ cup of chopped cilantro
1 can of pineapple chunks, reserve the juice
1 bell pepper, cut into chunks
4 ears of corn for grilling
Hawaiian bread rolls

In the morning:
Stir together the garlic, brown sugar, cilantro, and pineapple juice from the can. Cut up the mango and blend it into the liquid. Place the steak in a plastic zip locked bag and pour the marinade juice over it. Let it marinate all day in the refrigerator.

In the afternoon:
Take the steak out of the marinade. Place the steak, pineapple chunks, and bell pepper on skewers.
Wrap the corn in tin foil.
Place the kabobs and the corn on the grill. Cook until the corn is warm and the meat is well done.
Serve with bread rolls.

Beef Veggie Stir Fry Dinner

Beef Veggie Stir Fry
Steamed Rice

Ingredients:
¾ pound of round steak or thinly sliced breakfast steak
2 Tbsp soy sauce
2 Tbsp cornstarch
1 Tbsp cooking oil
1 tsp sesame oil
1/4 tsp ginger
2 cloves of garlic, crushed
1 onion, sliced
1 cup of carrots, sliced
½ cup of mushrooms, sliced
½ cup of snow peas
4 cups of fresh chopped spinach
1 cup of dry rice
Salt and pepper

Preparation:
Boil 2 cups of water and add the rice to the pot. Cover, turn heat to low, and cook twenty minutes.

Heat the oil in a pan or wok till it sizzles when a water droplet hits it. Cook the steak in the hot oil till cooked through. Lightly salt and pepper the steak.

Add the vegetables to the pan and cook until the spinach is wilted and the vegetables are crispy tender.

Mix the soy sauce, ginger, and cornstarch. Stir into the pan and toss to coat the food as the sauce thickens.

Set the table. Serve it and enjoy!

Tango Mango Chicken Dinner

Tango Mango Chicken

This dinner was pronounced delicious by my guys. The sweet mango and pineapple contrast nicely with the barbecue sauce. I used hickory smoke flavored sauce. If you prefer not to bake a loaf of bread, this dish can be served over a bed of rice.

Ingredients:
4 skinless chicken breasts
1 cup of reserved grilled pineapple. (If none was leftover, canned will do!)
1 mango, peeled and cut into chunks
1 chopped onion
1 chopped bell pepper
1 clove of garlic, crushed
1/4 cup chopped parsley
1/4 tsp red pepper flakes
1 cup of reserved barbeque sauce from the BBQ crockpot dinner this week.
1 tbsp of olive oil
One package of broccoli and carrots (frozen or fresh.)
Ingredients for fresh baked bread

In the morning:
Set up the bread machine with all the ingredients and set it to delay bake.

In the afternoon:
Heat the olive oil in a large pan. Cook the onions, garlic, and bell pepper in the oil until tender. Take out and set in a bowl. Put the chicken breasts in the pan and fry in the oil with the red pepper flakes over medium heat until done, about 20 minutes. Add the onions, garlic, and bell pepper back into the pan. Pour in the barbeque sauce and the pineapple. Stir and cook over low heat another 10 minutes.

While the chicken in cooking, set the table and remove the bread from the machine.

During the last 10 minutes, cook the broccoli and carrots till warm, but still crisp.

Grilled Salmon with Mango Salsa

Grilled Salmon with Mango Salsa
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls

This dinner may be cooked on an outdoor grill, or if the weather isn’t cooperating, on an indoor grill.

Ingredients:

2 lbs. of wild caught salmon
1 fresh mango, peeled and chopped
1 cup of grapes, cut in halves
½ cup of cilantro, chopped
½ cucumber,chopped
½ a red onion, chopped, ½ a red onion sliced into rings
Juice of 1 fresh lime
Salt, pepper, and chili, powder
1 fresh pineapple
1 heart of romaine lettuce
Sliced tomatoes
Croutons

Preparation:
Prepare the mango salsa. Cut up the mango, grapes, cilantro, cucumber, and onion. Mix together with ½ of the lime juice. Place in the refrigerator for 20 minutes to let the flavors combine. This can be made more quickly by using a food processor or chopper.

Prepare the salad. Cut up the romaine lettuce. Lay the sliced tomatoes and the rings of sliced red onion on top. Sprinkle chopped cilantro and croutons over the top.

Set the table.

Wash and rinse the salmon. Cut into serving sized pieces. Sprinkle the juice of ½ the lime over the pieces. Sprinkle lightly with salt, pepper, and chili powder. Place on the grill and cook until flaky.

Prepare the pineapple. Lay the pineapple down and cut off the green foliage. Cut a small piece off the bottom. Stand the pineapple up on the cut side and slice the outer husk off with a sharp knife. Cut the pineapple meat into four quarters. Slice the hard inner core off of the center. Slice the pineapple. Place on the grill and heat until warmed through and slightly brown grill marks appear. Save 1 cup of grilled pineapple for tomorrow’s dinner.

Lay the salmon on a plate with mango salsa on top. Garnish with grilled pineapple slices.

Sauerkraut Dinner in the Crockpot

Ingredients:

1 ½ lbs. Turkey kielbasa, cut into slices
1 onion, cut in slices
2 potatoes, peeled and cut in slices
2 carrots, peeled and cut in slices
1 stalk of celery, cut into slices
½ cup of unsweetened apple juice
Salt and pepper
Bakery bread rolls
Mustard

In the morning:
Spray the slow cooker with cooking spray. Put the vegetables into the cooker. Sprinkle lightly with salt and pepper. Rinse the sauerkraut in a colander with cool running water to remove the juice. Layer the sauerkraut in the slow cooker over the vegetables. Lay the kielbasa on top. Pour the apple juice over all. Cook on low for 7-8 hours and serve piping hot with bread rolls and mustard.

Lemon Herbed Turkey Breast

Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad


Ingredients:

1 Turkey breast, with ribs, as large as your crock pot allows. Mine will take a 6-7 lb breast.
1 fresh rosemary sprig or 2 teaspoons of dried rosemary.
1 tsp fresh oregano or 2 tsp dried
2 Tbsp. Dijon mustard
1 Tbsp honey
Juice of ½ a fresh lemon, or 2 Tbsp bottled.
½ cup of unsweetened apple juice

1 cup of rice
¼ tsp saffron
1 small package of frozen peas

1 head of green leaf lettuce
½ a cucumber
1 tomato, cut up
2 radishes, thinly sliced

In the morning:
Place the turkey in the crockpot, skin side up. Mix the remaining ingredients and pour over the top. Cook on low 7-8 hours. Remove to a serving platter.

In the afternoon:
Bring 2 cups of water to a boil. Add the rice. If you have leftover celery and carrots from last night’s dinner, mince a few and add them to the rice. Turn the heat to low and cook for twenty minutes. After twenty minutes, stir in the frozen peas. Cover and let stand till heated through, about 5 minutes.

While the rice is cooking, mix the greens, tomatoes, cucumbers, and radishes for a salad. Serve with honey mustard dressing.

BBQ Beef Crockpot Sandwiches

BBQ Beef Crockpot Sandwiches
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes

Ingredients:
2 pounds of round or sirloin steak
1 chopped onion
1 clove of garlic, crushed
1 jar of barbeque sauce, your choice of flavor
Whole wheat hamburger buns

In the morning:
Trim the fat from the round steak and cut into 1 inch pieces. Combine with the remaining ingredients except for the buns in the slow cooker. Cook on low for 8-10 hours. The meat should be very tender.

In the afternoon:
Preheat the oven. Place the Tater Tots on a baking sheet and bake, following the package directions.

Slice the carrots and celery and place on a platter with a bunch of red grapes in the center.

Remove the meat from the crockpot and shred using two forks. Stir in enough sauce from the crockpot to make it creamy. Save the rest of the sauce in the refrigerator to use in the Sweet and Tangy Chicken dinner this week.

Warm the buns over a flat griddle, cut side down. Serve the meat on the warm buns.

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.