Chicken Fajitas

Chicken Fajitas
Refried Beans
Spanish Rice
Shredded Salad Toppings

Buy chicken breast tenderloins to save prep time for these fajitas.

Ingredients:
1 pound of chicken breast tenderloins
1 sliced onion
1 sliced bell pepper
1 clove chopped garlic
1 teaspoon of salt
½ teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of chili powder
Taco 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

30 minutes before dinner:
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.
Preheat a frying pan.
Place the chicken, the chopped onion, and chopped garlic in a pan and sauté in one tablespoon of oil. Sprinkle with salt, pepper, cumin, and chili powder.
Chop the lettuce, tomatoes, and avocado.
Warm the refried beans in the microwave.
Warm the tortillas on the stove or in the microwave.
Set the table.
Place the toppings and tortillas on the table.
Allow everyone to make their own fajitas with the ingredients of their choice.

Tortellini with Broccoli and Spinach

Tortellini with Broccoli and Spinach
Warm Turtle Brownie Dessert

Quick and easy, yet decadent, this everyday dinner cooks up in minutes.

Ingredients:
1 package of frozen cheese tortellini
1 chopped onion
1 bunch or bag of fresh baby spinach
1 package of precooked bacon
1 red bell pepper chopped
1 head of broccoli, chopped
¼ cup of unsalted butter
1 package of brownie mix
Dulce de Leche ice cream
Caramel ice cream topping

30 minutes before dinner:
Mix the brownie and put them in the oven to bake.
Boil a pot of water and cook the tortellini according to package directions.
Wash the spinach and chop the bacon and broccoli.
Drain the tortellini.
Melt the butter over low heat in a frying pan.
Place the tortellini, spinach, broccoli, bacon, and bell pepper in the pan with the melted butter.
Cook until the tortellini begins to brown and the vegetables are tender, but still crisp.

After dinner:
Cut the warm brownies into squares.
Place a brownie in a dish and top with a scoop Dulce de Leche ice cream.
Drizzle with the caramel ice cream topping.

Mediterranean Roast Chicken in the Crockpot

Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli

This Mediterranean Chicken Dish is so delicious, your family will ask for it again and again.

Ingredients:
1 whole fryer, cut up, or 2 pounds of chicken pieces
2 cups of sliced mushrooms
1 15 ounce can of diced tomatoes
1 can of sliced black olives
1 small jar of marinated artichoke hearts
1 can of chicken broth
1 tablespoon of dried parsley
2 teaspoons of dried oregano
2 teaspoons of dried thyme
Salt and pepper
1 tablespoon cornstarch
Cooking spray
½ head of iceberg lettuce
½ cup of carrots
1 cup of broccoli florets, chopped
½ cucumber, sliced

In the morning:
Prepare the bread ingredients according to your bread machine and set on delay bake.
If you don’t have a recipe for garlic herb bread, add 2 tablespoons of chopped garlic to the wet ingredients and 1 tablespoon of Italian herbs to the dry ingredients.
Wash and dry the fryer.
Coat the crockpot with cooking spray. Place the chicken, mushrooms, tomatoes, artichoke hearts, olives, oregano, parsley, and thyme in the crockpot. Stir together.
Cover and cook on LOW 8 hours.

20 minutes before dinner:
Mix the cornstarch with ¼ cup of water, stir into the crockpot, then cook on HIGH for 15 minutes more.
Set the table.
Toss together the ingredients for the salad. Serve with the dressing of your choice.
Remove the bread from the machine to let it cool. Slice at the table.

Southwestern Salad

Southwestern Salad
Carrots Glazed with Herbs
Tortilla Chips


A salad dinner can be refreshing and a great way to get your vegetables!

Ingredients:
½ head of iceberg lettuce and ½ head of red leafy lettuce, chopped
1 cup of cilantro, chopped
1 tomato, chopped
1 pound of cooked ham, chopped
2 hard boiled eggs, chopped
1 red onion, chopped
1 small bell pepper, red or green, chopped into small pieces
1 small can of sliced olives.
Frozen corn
Black beans
1 bag of baby carrots
1 tablespoon of butter
Southwestern style salad dressing

Preparation:
Chop the lettuce and add the other fresh, chopped vegetables, and ¾ cup of cilantro. Toss.
Place the carrots in a pan with ½ cup of water and ¼ cup of cilantro.
Defrost the corn and the black beans.
When the carrots are tender, drain the water and melt 1 tablespoon of butter over the top. Stir together and sprinkle cilantro on top.
Toss the salad with the corn, black beans, chopped ham, and Southwestern salad dressing.
Sprinkle the top of the salad with the sliced black olives and chopped eggs.
Serve the salad on a bed of tortilla chips and carrots on the side.

Baked Lasagna in the Crockpot

Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

What could be better than coming home to the smell of freshly baking lasagna?

Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
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

Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.

In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.

Beef Pepper Steak

Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges

Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil

Preparation

20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.

5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.

Grilled Tilapia with Mango Chutney

Grilled Tilapia with Mango Chutney
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread

Using an indoor grill, you can cook this meal in minutes. If the weather is nice, grilling outdoors is an option. This meal is light, yet filling.

Ingredients:
2-3 pounds of tilapia fillets
1/3 cup of seasoned bread crumbs
2 eggs
1/2 teaspoon salt
Dash pepper
1 bunch of asparagus
¼ cup of fresh chopped sweet peppers
1 mango cut into chunks
½ cup of cilantro
¼ cup of red onion chopped
Cooking oil spray
Romaine lettuce
Cherry tomatoes
Cucumber slices
1 small lemon, sliced
Cornmeal
Vegetable oil
Baking powder

30 minutes before dinner:
Wash and dry the tilapia fillets and the asparagus spears.
Mix the cornbread according to the package directions and place in the oven.
Cut the ends off the asparagus spears.
Spray cooking oil on the grill and place the asparagus spears on it to cook.
Whisk the egg till the yolk and white are well blended.
Place the seasoned bread crumbs, salt, and pepper in a bag.
Dip the tilapia in the egg, then place in the bag with the seasoned bread crumbs and shake to coat.
Remove the asparagus from the grill and keep warm.
Spray the grill again and place the tilapia on the grill to cook.
In a mini food chopper, combine the mango, onion, bell pepper, and cilantro for the chutney.
Cut up the vegetables for the salad and toss with the dressing of your choice.

5 minutes before dinner:
Have someone set the table.
Slice the lemon for the asparagus and tilapia.
Take the cornbread out of the oven and cut into squares.

After dinner:
Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.

Pasta Delight with Turkey Sausage or Salmon

Pasta Delight with Turkey Sausage or Salmon

Ingredients:
1 pound of ziti or penne pasta
1 zucchini, sliced
3 chopped green onions
2 cloves of garlic, crushed
1 chopped tomato
1 pound of turkey sausage, cut into slices, or leftover Cajun Style Salmon
4 medium sized fresh basil leaves, chopped (Medium sized is about the size of the palm of your hand.)
1 sprig of fresh oregano, chopped (If fresh is not available, do not substitute dried.)
1 Tbsp olive oil
Grated parmesan cheese

Preparation:
Put a pot of water on to boil for the pasta.
If you are using turkey sausage, cook the sausage in a pan. Drain the pan and set the meat aside. If you are using salmon, cut off the skin and debone it.
Put the pasta in the water to cook.
Cook the chopped vegetables and herbs in olive oil until just tender crisp. Stir frequently.
While the vegetables and pasta are cooking, set the table.
Drain the pasta with a colander. Add the pasta and the meat or salmon to the pan. Toss to stir everything together.
Sprinkle parmesan on top and serve.

Cajun Style Salmon

Cajun Style Salmon
Broccoli Tortellini Salad

Ingredients:
1 pound of wild caught salmon
Cajun style seasoning mix, (1/2 tsp each: cayenne pepper, black pepper, paprika, onion powder, garlic powder, parsley, chili powder)

Broccoli Tortellini Salad Ingredients:
2 heads of chopped fresh broccoli
1 package of frozen cheese tortellini, 8 ounces
10 slices of bacon, chopped
½ cup of craisins
½ cup of red onion, chopped
½ cup of sunflower seeds
1 cup mayonnaise
4 Tbsp of sugar
2 Tbsp of red wine vinegar

In the morning:
Cook the tortellini in boiling water according to the package directions.
Cook the bacon.
Drain and set aside.
Combine the mayonnaise, sugar, and red wine vinegar as the dressing.
Mix all the ingredients together until it is well coated with the dressing.
Refrigerate until dinner.

In the evening:
Rub the Cajun seasoning mix into the salmon
Let it rest with the spices on it until you are ready to broil or grill it.
Set the table.
Broil or grill until the fish flakes with a fork.

Grilled Cornish Hens

Grilled Cornish Hens
Heidi’s AntiPasto Salad

The day I made this salad, I discovered I was out of black olives. So I used green ones instead. You can switch up this recipe and make it work for you.

Ingredients:
2 cornish hens
Juice from one lemon
1 tsp crushed rosemary
Salt and pepper

1 lb multi colored rotini pasta
4 ounces mozzarella cheese, cut into ½ inch cubes
6 ounces salami, chopped
1 small can sliced black olives
½ cup of cherry tomatoes, cut in halves
¼ cup ranch style dressing (Or try Pesto Ranch. It's delish!)

Preparation:
Split the Cornish hens and drizzle the lemon juice over them. Sprinkle with rosemary, salt and pepper. Cook on the grill, or bake in the oven at 375 degrees for 45 minutes. Occasionally baste with the juice from the pan.
Increase the oven temperature to 400 degrees for the last 10 minutes to brown the hens.
Cook the pasta according to the package directions.
Rinse the pasta. Combine the cheese, salami, olives, tomatoes, and ranch style dressing. Place in the refrigerator for 1 hour to cool.

Kasbah Chicken

Kasbah Chicken
Couscous with Raisins and Walnuts
Steamed Green Beans

Ingredients:
1 chicken, cut up
1 egg, beaten
½ cup of flour
¼ tsp cinnamon
¼ tsp ginger
¼ tsp cumin
1 cup couscous
¼ cup raisins
¼ cup walnuts
¼ tsp cinnamon
Dash of ginger
Dash of cloves

Preparation:
Spray nonstick cooking spray on a 9x13 pan.
Rinse and pat dry the chicken.
Mix the flour and first three spices together in a paper bag.
Dip the chicken in the egg, then drop it in the paper bag, one piece at a time.
Close the bag and shake to coat the chicken.
Place the breaded pieces in the pan.
Bake in a 375 degree oven for 1 ½ hours. Test for doneness by inserting a meat thermometer into a large piece. It should be 180 degrees.
Set the table.
While the chicken is baking, cook the couscous according to package directions.
When it is done cooking, add the raisins, walnuts, cinnamon, ginger, and cloves. Stir well. Cover with a lid to keep warm.
Steam the green beans in the microwave.

Swedish Meatballs

Swedish Meatballs
Egg noodles
Mixed vegetables

Ingredients:
1 pound of ground beef
½ pound of pork sausage
1 onion, chopped very fine
1 egg
¼ cup of skim milk
½ cup of bread crumbs (I like Progresso brand.)
1 tsp salt
½ tsp nutmeg
2 Tbsp butter
3 Tbsp flour
1 can of evaporated skim milk
½ tsp salt
1 tsp parsley
¼ tsp pepper
¼ tsp nutmeg
Egg noodles
1 package of frozen mixed vegetables

Preparation:
Mix the first eight ingredients together.
Form into 1 inch balls. This recipe makes about 48 meatballs.
Place in a 9x13 inch baking pan and bake at 350 degrees for 30 minutes.
Set the table.
While the meatballs are baking, bring the water to boil for the egg noodles.
Cook the egg noodles according to directions.
Melt the butter in a pan.
Stir in the flour. Gradually add the evaporated milk, stirring to keep it smooth.
If the sauce is too thick, add more milk ¼ cup at a time.
When the sauce reaches a smooth, creamy consistency, add the salt, parsley, pepper and nutmeg.
Keep warm until the noodles are cooked.
Steam the mixed vegetables in the microwave. Sprinkle parsley over the top.
Set aside 12-18 meatballs for a dinner next week.
Stir the remaining meatballs into the sauce and serve over the noodles.


Important! Save 12-18 meatballs and freeze in a plastic freezer bag. They will be used in a Meatball Sandwiches Dinner next week.

Chicken Breasts with Pico de Gallo

Chicken Breasts with Pico de Gallo
Grilled Garden Vegetables
Warm Corn Tortillas


Ingredients:
4 boneless, skinless chicken breasts
2 tsp dried oregano
2 tsp ground cumin
1 zucchini, cut into long strips.
1 summer squash, cut into strips
1 Red and green bell pepper, cut into strips
1 onion, cut into rings
12 soft corn tortillas
Pico de Gallo

Preparation:
This can be made outdoors on the grill or on an indoor grill.

Set the table.
Rinse and dry the chicken breasts. Rub the herbs into the meat. Spray the grill with cooking spray, and cook the chicken until it is completely done.
Arrange the vegetables on the grill and cook until they are brown around the edges and soft.
Warm the tortillas on the grill or in the microwave.

Pico de Gallo

Ingredients:
1 tomato, chopped
1 onion, chopped
1 jalapeno, seeded and chopped
1 cup of cilantro, chopped
½ a lime

Place all the chopped vegetables together in a bowl and squeeze the lime juice from the ½ lime over all. Stir together and refrigerate. This Pico de Gallo will last 1-2 days.

Spicy Mexican Chicken with Bacon in the Crock Pot

Spicy Mexican Chicken with Bacon in the Crock Pot
Skillet Potatoes
Mexican Corn

This little chicken can be as hot or mild as you like. Use hotter peppers for a fire alarm hot chicken. Use relleno peppers for a milder flavor. Do NOT ever touch your eyes or face after handling peppers. It’s a painful experience. Ask me how I know.

I don't have a picture of it, because when I took it out of the crockpot, it's poor little wings fell off. Not a pretty sight. But it was delicious. The spices infused the entire chicken with flavor. We used the leftover chicken to make delicious Green Chili Enchiladas the next day.

Ingredients:

• 1 roasting chicken
• 2 peppers, seeded
• 2 cloves garlic
• 4 slices of cooked bacon
• One onion, peeled and quartered
• ¼ tsp cinnamon
• ¼ tsp cloves
• 1 anise star
• Salt

Ingredients for the vegetables:

• 4 russet potatoes, washed and chopped into 1 inch squares
• 1 onion, chopped
• Salt, pepper, and paprika
• 1Tbsp olive oil
• 1 package of frozen corn
• 1 small can of diced green chilis, mild

In the morning:
Chop the peppers, garlic, and bacon in a small food chopper. Add the cinnamon and cloves and stir.
Rub the cavity of the chicken with salt. Place the onion quarters and the star anise inside.
Lift the skin from the neck of the chicken, and gently slide your hand under the skin.
With a spoon, spread the spice, pepper, and garlic mixture under the skin of the breast of the chicken.
Put any leftover spice, pepper, and garlic mixture in the cavity.
If the legs of the chicken separate, truss them with kitchen twine or a zip tie. (Don't worry, the plastic zip tie won't melt in the crock pot.)
Place the chicken in the crock pot breast side up.
Cook on low for 7-8 hours.

In the afternoon:
Set the table.
Heat the oil in a skillet or frying pan.
Cook the potatoes and onions in the skillet until the potatoes are browned.
Season to taste with salt, pepper, and paprika.
While the potatoes are cooking, mix the corn and green chilis in a bowl and steam in the microwave.
Remove the chicken from the crock pot and place on a serving platter.

Pasta and Broccoli with Ham Chunks

Pasta and Broccoli with Ham Chunks

Ingredients:
½ pound of ham, cut into chunks
2 cups of chopped broccoli florets
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan. Add the flour, and stir until it is mixed. Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli in with it.
Drain the pasta and broccoli. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the ham chunks and stir until the pasta is well coated and the ham is heated through.
Serve in bowls with extra cheese to garnish the top.

Chicken Sausage and Zucchini Skillet Dinner

Ingredients:

1 lb of chicken sausage links (I use different flavors each time I make this dish.)
1 medium red onion, cut into chunks
2 medium zucchini, chopped
1 medium chopped tomato
1 can sliced black olives
1 tablespoon Italian seasoning, (basil, oregano, and thyme)
4 tablespoons light Italian dressing
½ package of fusilli pasta (about 3 cups cooked)
Salt and pepper to taste
Parmesan cheese to taste

Preparation:

Cook the pasta according to package directions.
While the pasta cooks, cut the vegetables and slice the sausage links. Spray a pan with cooking spray and brown the onion and zucchini over medium high heat. Sprinkle with salt, pepper and Italian seasoning. When the vegetables are brown on the edges, add the sausage. Cook for about five minutes.
When the pasta is done, drain. Toss the pasta with the Italian dressing. Add the pasta to the sausage and vegetable mixture. Stir in the tomatoes and olives, and warm through over medium low heat.
Serve with a sprinkling of parmesan cheese on top.

Quick Mango Chicken Stir Fry

Ingredients:

• 1 lb chicken breast tenderloins
• 1 medium bell pepper, cut into strips or 1 cup frozen pepper strips
• 1 cup fresh cut up pineapple, or 1 cup frozen pineapple
• 1 fresh mango, cut into chunks
• ¼ cup chicken broth
• 3 tablespoons soy sauce (regular or low sodium)
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 cup of brown rice
• Lime slices and cilantro or parsley for garnish

Preparation:

1. Cook the brown rice according to the package directions, with 2 cups of water.
2. While the rice cooks, spray a pan with cooking spray and cook the tenderloins until well done. Remove from the pan and cut into pieces.
3. Put the bell pepper, pineapple, chicken broth and ginger in the pan. Cook until heated through.
4. Add the chicken to the peppers and pineapple. Mix the cornstarch and soy sauce. Pour over the mixture in the pan. Stir together and cook over medium heat 5 minutes.
5. Add the mango and stir just until heated through.
6. Garnish with lime and cilantro.

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: