Creamy Tortellini Soup with Chicken

This recipe cooks up quick so that you don’t have to worry about working hard to fix a meal when you get home in the evening. Just stir together a few ingredients and dish it up!

Ingredients:
4 cups of water
2 cups of chicken broth
1 cup sliced mushrooms
1 chopped yellow sweet onion
1 clove of garlic chopped, or 1 tsp crushed garlic
½ tsp of dried basil or 1 Tbsp fresh chopped basil
½ tsp dried oregano or 2 tsp fresh chopped oregano
¼ tsp fresh ground pepper
4 cups of chopped spinach
1 package of frozen cheese tortellini (14 ounce size)
2 cups of chopped chicken or turkey (this is a great way to use leftovers)
2 Tbsp cornstarch
1 cup of half and half

Preparation:
Place all the ingredients in a slow cooker except the half and half and the cornstarch.
Cook over medium heat for 30 minutes.
Add the tortellini and cook for another 10 minutes.
Stir the half and half into the cornstarch.
Add the mixture to the pot. Stir and let it thicken for about 5 minutes.
Serve the soup with parmesan on top, if you like.

Creamy Ranch Potatoes with Ham in the Slow Cooker

Winter Vegetables

This is a dish my family requests over and over again. You won't mind if your family requests it often either, because it's so easy to make.

Ingredients:
3 pounds of small red potatoes, quartered (Russet potatoes are fine, too.)
8 ounces of sour cream (Low fat or whole fat, your preference.)
1 package of buttermilk ranch dressing mix
2 cups of milk
2 cups of cut up ham (This is a great dish for using leftover ham.)
Frozen winter vegetables
¼ cup chopped fresh parsley
Grated cheddar cheese for topping (optional)

Preparation:
Spray the slow cooker with cooking spray.
Mix the sour cream, dressing mix, and milk.
Stir in the potatoes.
Place in the slow cooker and cook on low heat 8 hours or high heat 4 hours.
Turn off the heat and use a potato masher to gently smash the potatoes.

Just before serving, cook the vegetables according to the package directions, adding ½ of the chopped parsley to the vegetables.
Serve the Creamy Ranch Potatoes with the vegetables on the side.
Sprinkle cheese and parsley over the potatoes.

Hearty Minestrone Soup

Warm Homemade Bread

This soup tastes best when it’s made in the slow cooker because the low heat gives it plenty of time for the flavors to blend. If you would rather cook it on the stove, plan on letting it simmer for about one hour. The second day it’s even more delicious.

If you’re choosing vegetarian dishes, this one qualifies. If you prefer meat in your soup, you can add a can of chopped chicken breast.

Ingredients:
1 can navy beans
1 can pink kidney beans
½ cup sliced carrots
½ cup chopped celery
1 chopped yellow onion
1 cup of chopped green beans, zucchini, or both
2 cans of Italian style diced tomatoes
2 cans of vegetable broth
2 cups of water
1 cup of rotini pasta
1 Tbsp dried parsley
1 tsp oregano
1 tsp basil
½ tsp thyme
½ tsp sea salt
¼ tsp freshly ground black pepper
Fresh parsley and fresh grated Parmesan cheese for a garnish

Preparation:
Place all the ingredients except the pasta in the slow cooker or in a stock pot on the stove.
Do not drain the canned beans.
Cook on low heat for 8 hours in the slow cooker, or 45 minutes at medium heat on the stove.
Add the pasta to the soup. Cook until al dente. In the slow cooker, this is about 30 minutes. On the stove, it should take about 10 minutes.
Ladle into bowls and top with parsley and parmesan.

This soup is so hearty that it is a complete meal all by itself.

Dinner Magic Menus October Week 4

Dinner Magic Menus October Week 4

Sesame Pork Chops
Baked Potatoes
Green Beans


Turkey Burgers
Oven Fries
Broccoli


Scallops and Shrimp with Green Rice
Peas


Pumpkin Soup
Grilled Turkey Sausage with Vegetables
Brown Soda Bread


Roasted Chicken with Orzo
Warm Sweet Potato and Spinach Salad


Chicken Pozole Soup
Warm Yellow Corn Tortillas
Pico de Gallo


French Bread Pepperoni Pizza
Fresh Garden Salad

Click here for the Dinner Magic Shopping List for October Week 4.

Italian Wedding Soup with a Twist

Today was a day of wild winds, wild rains, and wild falling tree branches. A huge storm swept California, dropping several inches of rain and ushering in the first cold weather of the season. It was a perfect day to huddle inside and keep a warm cup of tea in your hand.

Except for people who had to go out to work or take care of necessary business.

I came home from work and decided to make an Italian wedding soup. My iteration of this popular soup takes about 10 minutes to prepare and 10 more minutes to cook with the pasta in it. The twist is that I used Italian sausage instead of meatballs. It was tasty and delicious.

Here is my Italian Wedding Soup recipe. I posted it at Examiner.com.

Dinner Magic Menus October Week 3

Dinner Magic Menus October Week 3

Shrimp Stir Fry with Pasta and Snow Peas

Mexican Spicy Wraps
Tossed Salad
Fruit and Yogurt Dessert

Hearty Macaroni and Cheese with Bacon
Chopped Salad

Cranberry Chicken Over Rice
Winter Squash

Lasagna Florentine in the Crock Pot
Caesar Salad

Broccoli and Beef Calzones
Tossed Salad


Taco Soup
Jalapeno Cheese Bread

Click here for the Dinner Magic Shopping List for October Week 3.

French Bread Pepperoni Pizza

Fresh Garden Salad




This is the perfect meal for those nights when everyone has somewhere to go and dinner needs to be on the table pronto. This meal can be fixed in about ten minutes.

Ingredients:
1 loaf of French bread
1 jar of pizza sauce
½ lb of pepperoni
½ lb of mozzarella cheese
½ head of chopped iceberg lettuce
2 stalks of celery, chopped
1 tomato, chopped
½ cup of cilantro, chopped
Salad dressing of your choice

Preparation:
Toss the salad ingredients together.
Slice the French bread.
Cover each slice with a spoonful of pizza sauce, some pepperoni, and some cheese.
Broil just until the cheese melts and begins to turn brown.
Dinner is ready!

Chicken Pozole Soup

Warm Yellow Corn Tortillas
Pico de Gallo




This is a version of the classic pozole made in the crock pot. If you have chicken left over from last night’s Roasted Chicken with Orzo, this is a perfect way to use up the leftovers. Throw it together in the morning, and come home to a nice warm dinner. If you have time, make the Pico de Gallo the night before, or that morning, so the flavors have more time to blend.

Ingredients:
2 cups of cooked, diced chicken
4 cups of chicken broth
4 green onions, chopped
1 yellow onion, chopped
2 fresh jalapenos, seeded and chopped
1 jar of green chilis
2 cans of hominy, including the liquid
1 cup of chopped cilantro
3 cloves of garlic, minced
2 tsp Mexican oregano, ground
2 Tbsp cumin, ground
2 tsp salt

In the morning:
Place all the ingredients in the slow cooker. Cook on low for 7-9 hours.

In the afternoon:
Make the Pico de Gallo if you haven’t done so already.
Warm the corn tortillas over a gas flame or in the microwave.
Serve the soup with tortillas. Garnish the soup with the Pico de Gallo.

Roasted Chicken with Orzo

Warm Sweet Potato and Spinach Salad

The chicken and sweet potatoes cook in the slow cooker. All that is needed at the end of the day is to cook the orzo pasta and put the spinach salad together.

Ingredients:
1 roasting chicken
1 lemon, sliced
1 onion sliced
1 sprig of rosemary
1 tablespoon of butter for the chicken
1 cup of orzo pasta
1 tablespoon of butter for the pasta
2 large sweet potatoes
2 cups of spinach, torn into pieces
¼ cup of apple juice
2 tablespoons brown sugar

In the morning:
Wash and dry the roasting chicken
Rub the cavity with salt. Place the lemon, onion, and rosemary inside the cavity.
Rub the outside of the chicken with butter.
Lay metal cookie cutters on the bottom of the slow cooker. This will make a platform to keep the chicken and potatoes out of the juices as they cook.
Place the chicken in the slow cooker.
Wash the sweet potatoes and lay the them around the chicken.
Bake on low for 6-8 hours.

In the afternoon:
Cook the orzo according to package directions.
Heat the apple juice and brown sugar in a saucepan over medium heat until it begins to thicken.
Peel the sweet potatoes and cut into bite sized chunks.
Toss the sweet potatoes with the spinach. Pour the apple juice mixture over the top and stir to coat. The spinach will be slightly wilted from the heat of the sauce.
Take the chicken out of the slow cooker and place on a serving platter on a bed of orzo pasta.

Tip: Save the drippings from the bottom of the crock pot. Strain it and freeze in ½ cup containers. You will have homemade chicken stock on hand in premeasured ½ cup amounts for any recipe that calls for chicken stock.

Dinner Magic Menus October Week 2

Dinner Magic Menus October Week 2

Quick Chicken Parmigiana
Stir Fried Zucchini and Onion
Green Salad

Salmon Burgers
Oven Baked Sweet Potato Fries
Salad with Radish Slaw

Korean Style Beef Bowl with Udon Noodles

Italian Sausage and Bean Stew

Tex Mex Chicken and Rice
Pinto Beans
Melon Mojito Salad

Turkey Meatloaf
Potatoes Au Gratin in a Crock Pot
Dinner Salad

Turkey Meatloaf Gyros
Cucumbers in Yogurt

Dinner Magic Shopping List October Week 2

Dinner Magic Shopping List October Week 2

Meats:
6 breaded chicken patties
1 lb flank or skirt steak
1 lb. bulk Italian sausage (hot or sweet)
1 lb chicken breast tenderloins
1 ½ lbs ground turkey

Dairy:
½ lb Mozarella
½ lb Parmesan
Eggs
Sour cream
1 cup plain or Greek style yogurt

Frozen Food:
1 small package frozen corn

Fresh Produce:
1 head of garlic or 1 jar of crushed organic garlic
3 zucchini
3 yellow onions
1 head of iceberg lettuce
1 head of romaine lettuce
1 bunch of cilantro
3 tomatoes
1 green bell pepper
1 bunch of radishes
2 cucumbers
2 large sweet potatoes
4 russet potatoes
1 bunch green onions
1 bag grated carrots, or 3 fresh carrots
2 carrots
1 small leek
1 small package bean sprouts (optional)
Fresh Udon noodles
1 honeydew (if the honeydew and cantaloupe are not available fresh, frozen will do)
1 cantaloupe
2 kiwi
3 limes

Canned Food:
2 small cans of sliced black olives
1 can salmon (15 oz.)
3 cans beef broth, or one box of beef broth
3 cans chicken broth
1 can cheese soup
1 can diced tomatoes (15 oz.)
1 small can tomato paste (6 oz.)
2 cans cannelloni beans or navy beans
1 can pinto beans (15 oz.)
1 jar of salsa

Dry Food and Staples:
Olive oil
Sesame oil
Vegetable oil
Mayonnaise
Bread crumbs
Corn meal
Flour
Sugar
Powdered sugar
1 pound of spaghetti
White or brown rice
Whole wheat burger buns
Whole wheat flat bread or gordito style tortillas
Croutons

Spices and Condiments:
Salt and pepper
Lemon juice
Rice wine vinegar
Soy sauce
Basil
Oregano
Sage
Thyme
Mint
1 package taco seasoning mix
Asian style salad dressing

Other items for your own personal shopping list:

Pumpkin Soup

Grilled Turkey Sausage with Vegetables
Pumpernickel Bread



Ingredients:
1 can (16 oz.) of pumpkin puree (The kind that already has the pumpkin pie spices in it.)
1 can evaporated milk
3 cups of chicken broth
1 lb turkey sausage
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, sliced
½ cup of mushrooms, sliced
2 Tbsp real butter

Preparation:
Stir together the pumpkin, milk, and chicken broth in a saucepan. Warm over low heat.
Cook the turkey sausage in a skillet. Remove the sausage.
Cook the vegetables in the butter until tender. Add the sausage back to the pan to keep warm.
Serve the sausages on the pumpernickel bread, topped with the sautéed vegetables.
Serve the pumpkin soup with the sandwiches.

I have another version of a 10 minute pumpkin soup recipe on my Easy Meals Examiner.com page.

Scallops and Shrimp with Green Rice

Peas and Carrots




Ingredients:
½ lb of shrimp, cleaned and deveined
½ lb of scallops, rinsed and dried
¼ cup Italian dressing
1 cup of parsley
¼ cup of sunflower seeds
1 clove of garlic crushed
¼ cup oil
2 cups of long grain rice
1 pkg frozen peas and carrots

Preparation:
Put the shrimp and scallops into a zip top plastic bag with the Italian dressing. Let them marinate while preparing the rice and the parsley mixture.
Cook the rice according to the package directions.
Put the parsley, garlic, and sunflower seeds in a food chopper with the ¼ cup of oil.
Pulse until the mixture is chopped into a green paste.
Cook the shrimp and scallops on the indoor grill until they are browned.
Cook the peas and carrots in the microwave.
Stir the parsley mixture into the cooked rice.
Serve the shrimp and scallops over the top of the green rice with the peas and carrots on the side.

Turkey Burgers

Parmesan Oven Fries
Broccoli



These thick, juicy patties will make you want to always stay home for burgers and fries. Shown here in the pan, they only get better when you add all your favorite toppings.

Ingredients:
1 lb ground turkey
1 small onion, chopped
1 clove of garlic, minced
1 egg
1 tbsp barbeque sauce or ketchup
½ cup of crushed saltine cracker crumbs
1 tsp salt
½ tsp black pepper
4 potatoes, cut into wedges
¼ cup of fresh grated parmesan
Cooking spray
4 cups broccoli florets
4 burger buns

Preparation:
Preheat the oven to 400 degrees.
Spray a baking pan with cooking spray and lay the potato wedges on it.
Sprinkle the parmesan cheese over the potato wedges.
Bake in the oven, turning once, until they are crispy brown and tender.
While the potatoes bake, stir the turkey burger ingredients together.
Form into patties. Cook on the indoor grill, or fry in a pan sprayed with cooking spray.
Cook the broccoli until crispy tender.

Serve the turkey burgers with sliced tomato, lettuce, pickles, and all the burger toppings your family enjoys.

Sesame Pork Chops

Baked Potatoes
Fresh Green Beans




This is a meal that only takes a few minutes to put together, but the pork chops must cook in the oven for one hour. I buy the already washed and clipped green beans in a bag to save time.

Ingredients:

4 pork sirloin chops, thick cut
2 tablespoons sesame seeds
2 cloves of garlic, minced
4 tablespoons of soy sauce
1 tablespoon of honey
1 tsp Dijon mustard
2 chopped green onions
4 baking potatoes
1 lb fresh green beans, cleaned and clipped
2 tsp cooking oil
1 Tbsp cornstarch
Butter for serving with the potatoes, if desired

Preparation:
Preheat the oven to 400 degrees.
Sear the pork chops in a pan to brown both sides and seal in the juices.
Mix the garlic, soy sauce, honey, and mustard.
Place the pork chops in a baking dish. Cover with the sauce and sprinkle with the sesame seeds.
Place them in the oven to bake for one hour.
Wash the potatoes. Drizzle ½ tsp oil on each potato and wrap in a piece of aluminum foil.
Bake the potatoes for 45 minutes.
During the last ten minutes of cooking time, cook the green beans in boiling water.
Remove the pork chops and reserve the broth.
Mix one Tbsp cornstarch with 1/4 cup of water.
Thicken the broth by simmering it with cornstarch and water.
Serve the pork chops and potatoes with the green beans.
Sprinkle the pork chops and potatoes with the chopped green onions.
Use the thickened broth as a gravy for the pork chops and potatoes.

This dish also tastes delicious with my Homemade Chunky Applesauce with Cinnamon.

Dinner Magic Menus October Week 1

Dinner Magic Menus October Week 1

Meatloaf Stuffed with Ham & Broccoli
Baked Potatoes
Green Salad

Hearty Tuna Casserole
Dilled Mixed Vegetables

Basil Grilled Chicken
Winter Mix Vegetables
Pasta with Pesto

Craisin Pork Cutlet Meal

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Turkey Pot Pies
Fresh Fruit and Yogurt Salad

Broccoli Cheese Soup
Hot Crusty Homemade Bread

Dinner Magic Shopping List October Week 1

Dinner Magic Shopping List October Week 1

Meats:
2 lbs ground beef
½ lb deli thin sliced ham lunchmeat
1 ½ lbs boneless, skinless chicken breasts
1 lb pork tenderloins or thin cut chops
Turkey breast roast

Dairy:
Eggs
4 ounces sliced Cheddar cheese
1 lb Colby Jack cheese
8 ounces sour cream
Real butter (not margarine!)
1 cup vanilla yogurt
Milk
Half and half

Frozen Food:
2 large packages frozen chopped broccoli (or 1 pkg broccoli and 1 pkg spinach)
1 pkg frozen mixed vegetables
1 pkg winter mix vegetables
1 large pkg peas and carrots
2 pie crusts

Fresh Produce:
4 baking potatoes
1 head of iceberg lettuce
1 head of romaine
1 head of green leaf lettuce
1 red onion
1 yellow onion
3 tomatoes
1 cucumber
1 bunch of celery
1 bunch green onions
1 zucchini
1 bunch fresh basil
1 head of garlic
1 lb, bunch, or bag of fresh spinach
2 small acorn squash
1 bunch parsley
2 apples, green or red or both
1 lb grapes green or red or both
(If you decide to make fresh Basil Pesto sauce, include 2 more bunches of basil, 1 small package of slivered almonds, and one lemon for fresh juice.)

Canned Food:
2 medium 6 ounce cans tuna in water
1 can cream of celery soup (13 ounce)
5 cans chicken stock (13 ounce) (Or buy two large boxes of broth)
Small jar of pesto sauce (unless you make your own)
1 small can mandarin oranges
1 can black beans

Dry Food and Staples:
Italian style bread crumbs
Plain bread crumbs
8 ounces of egg noodles
16 ounces of spiral pasta (celantini or fusilli)
1 pkg craisins
Flour
Yeast (enough for 2 loaves of bread)
Brown sugar
Sugar
Cornstarch
Lemon juice
Olive oil
Cooking spray
Wax paper
White wine

Spices and Condiments:
Salt and pepper
Catsup
Tabasco
Basil
Dill
Buffalo wing seasoning packet (or cayenne, garlic powder, and chili powder)
Thyme
Sage
Ranch style dressing
Dijon style mustard

Other items for your own personal shopping list:

Easy Broccoli and Beef Calzones

Tossed Salad

Ingredients:
1 lb ground beef
1 small package of frozen chopped broccoli
1 cup shredded Mozzarella
½ chopped onion
½ cup pizza sauce
½ cup sliced mushrooms
1 small can sliced black olives
½ tsp salt
¼ tsp pepper
1 tsp ground oregano
2 cans of refrigerated cresent rolls
½ head of iceberg lettuce
1 chopped tomato
¼ cup grated carrots
Garlic croutons

Preparation:
Cook the ground beef with the salt, pepper, oregano until brown.
Drain the meat mixture.
Stir in the broccoli, cheese, onion, mushrooms and pizza sauce. Simmer for about ten minutes.
Lay one sheet of the crescent roll dough on a baking sheet.
Spoon the ground beef into the center of each triangle.
Lay the second sheet of crescent roll dough on top.
With a fork, press together the edges of each triangle.
Bake at 375 degrees for 20-25 minutes or until the top is golden brown.
While it’s baking, toss the salad ingredients.
Serve piping hot from the oven.

Lasagna Florentine in the Crock Pot

Caesar Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozzarella
2 cans cream of chicken soup
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
1 heart of romaine, chopped
Garlic croutons
Caesar Salad Dressing homemade

Preparation:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozzarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

Just before dinner, toss the romaine lettuce with the croutons. Sprinkle with Parmesan. Toss with just enough Caesar dressing to coat the lettuce.

Cranberry Chicken Over Rice

Winter Squash

This was an experimental recipe, and it turned out to be one of my family’s favorites. The mix of the Catalina dressing and the cranberries makes a nice contrast. Once it's in the oven, you can put your feet up while it bakes.

Ingredients:
1 large winter squash or 2 small ones
Salt and pepper
4 bone-in chicken breasts, skin removed
1 can of whole cranberries
1 small bottle of Catalina dressing
1 packet of French Onion Soup mix
2 cups of brown rice
2 tsp olive oil

Preparation:
Cut the winter squash into pieces. Place fleshy side down in ¼ inch of water in a baking dish.
Bake at 350 degrees for 1 hour.
Put the chicken in a baking dish.
Stir together the cranberries, the dressing, and the soup mix.
Pour the mixture over the chicken.
Bake at 350 degrees for 45 minutes.
Boil 4 cups of water.
Brown the rice in 2 tsp of olive oil.
Stir the rice into the water and reduce to a simmer.
Cook for 30 minutes. Fluff the rice with a fork.
Scrape the squash out of the shell. Lightly mash with salt and pepper to taste.
Serve the chicken over the rice with the squash as a side dish.

Hearty Macaroni and Cheese with Bacon

Chopped Salad



Ingredients:
1 lb elbow macaroni
½ lb cheddar cheese
½ lb cooked bacon, chopped (I buy the microwave bacon in a box)
4 green onions, chopped
1 Tbsp butter
1 Tbsp flour
1 tsp salt
½ tsp pepper
½ cup half and half
½ head of iceberg lettuce, chopped
1 cup of spinach, chopped
1 tomato, chopped
1 hard boiled egg, chopped
1 avocado, diced
1 can of black olives, sliced
Italian dressing

Preparation:
Toss the chopped lettuce and spinach with 2 Tbsp Italian dressing.
Place the lettuce in a bowl and layer the chopped ingredients on top.
Boil water and cook the macaroni according to the package directions.
While the macaroni cooks, melt the butter in a pan.
Add the flour to the melted butter, then the salt and pepper. Gradually stir in the cream until the sauce becomes thin enough to stir easily. You may need to add a touch more cream.
Stir in the cheese until melted.
Drain the macaroni. Stir the macaroni, green onions, and bacon into the cheese sauce.
Serve immediately while hot.

Dinner Magic Menus September Week 4

Dinner Magic Menus September Week 4

Speedy Taco Dinner in a Dish

Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices

Pork Chops in the Crock
Parley Carrots and New Potatoes
Baked Apple Wedges

Spaghetti Squash with Chicken
Caesar Salad

Easy Cioppino
Baked Bread
Wedge Salad

Polenta with Grilled Veggies and Sausage

Beef and Mushroom Risotto
Tossed Dinner Salad


Click here for the Dinner Magic Shopping List for September Week 4.

Mexican Spicy Wraps

Tossed Salad
Pineapple Yogurt Dessert

This is another satisfying dinner that can be ready in 15 minutes. The yogurt dessert is refreshing after the spicy main dish. It can be prepared even more quickly if one person makes the salad and dessert while another cooks the chicken. Togetherness is what it's all about!

Ingredients:
1 lb chicken breast tenderloins
1 red onion, chopped
1 Tbsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
1 lb raw spinach
½ cup of shredded cheddar cheese
Burrito size tortillas, whole wheat, spinach, or jalapeno
½ head of iceberg lettuce
¼ cup grated carrots
1 cup fresh broccoli, chopped
Salad dressing of your choice
1 small can chopped pineapple
2 cups vanilla yogurt

Preparation:
Place the pineapple in the freezer to chill while dinner is cooking.
Toss the salad ingredients in a bowl.
Fry the chicken and onion in the olive oil and seasonings. Remove from the pan.
Cut the chicken into bite sized pieces.
Put the chicken back into the pan with the spinach and sauté until the spinach is wilted.
Place some of the chicken and spinach in a tortilla, top with a sprinkling of cheese, and roll up into a burrito.
Stir the chilled pineapple into the yogurt.
Serve the Spicy Mexican Wraps with the salad.
Have the Pineapple Yogurt for dessert.

Shrimp Stir Fry with Pasta and Snow Peas

This quick and easy dinner cooks up in about 15 minutes. It’s perfect for a busy day. If you don't like spicy meals, delete the hot pepper oil and the pepper pods.

Ingredients:
1 lb whole wheat or enriched rotini pasta
2 Tbsp olive oil
1 tsp hot pepper oil (optional)
1 clove of crushed garlic
6-8 dried red pepper pods
1 lb shrimp, deveined and cleaned
½ tsp cayenne pepper
½ head of green cabbage, sliced into thin strips
1 lb of snow peas, fresh is best but frozen will do

Preparation:
Boil water for the pasta and cook according to directions.
Fry the shrimp, garlic, and dried pepper pods in the oil until the shrimp is cooked through. Season with cayenne.
Remove the shrimp from the pan and stir fry the cabbage and snow peas in the oil.
Add the shrimp to the vegetables.
Drain the rotini and toss the shrimp and vegetables with the pasta.

Parsley Sunflower Pesto

This is a tasty pesto sauce to make when fresh basil isn't available. It may be used immediately, but if you let it sit overnight in the refrigerator, the flavors become more intense.

2 cups of chopped Italian parsley
1/3 cup of shelled and salted sunflower seeds
3 cloves of garlic
1/2 to 2/3 cup of olive oil

In the food processor, (blender if you don't have a food processor,) chop the parsley, sunflower seeds, and garlic together until they are finely mixed. With the food processor running, pour the olive oil in a thin stream. Stop at 1/2 cup of oil and check the texture. If it's too dry, add the rest of the oil. Scrape the pesto out of the food processor with a rubber or silicone spatula
into a bowl.

I didn't take a picture of the pesto in the bowl, but I have a picture of the Basil Grilled Chicken with Pesto Pasta dinner I used it in.

Dinner Magic Menus September Week 3

Dinner Magic Menus September Week 3

Country Pork Ribs
Pesto Mashed Potatoes
Salad


Chicken Kabobs with Peaches and Couscous
Lightly Steamed Cabbage


Asian Chicken Salad Twirl


Taglione
Italian Salad with Mozzarella
Italian Style Vegetables


Asian Pork and Eggplant
Shredded Cabbage and Carrots


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


Warm Chicken Spinach Salad
Fresh Herb Bread


Click here for the Dinner Magic Shopping List for September Week 3.

Orange Sherbet from Cook's Illustrated

I feel like a magician! Whenever I make something new that I've never tried before, and it turns out delicious, I feel like I've done some amazing act of wizardry, some type of elemental magic, turning basic ingredients into a culinary delight. That's what happened with this orange sherbet recipe.

Orange sherbet isn't one of my favorite frozen desserts. But when I read the recipe in the American Classics 2009 issue of Cook's Illustrated, I had to try it. It's made with fresh orange juice and heavy whipping cream for a smooth, creamy sherbet that tastes like a delicious frozen Orange Julius, only better.

Since I got the recipe out of a Cook's Illustrated magazine, I can't post it here. It's my favorite cooking magazine, and the recipes and cooking tips are all top notch. The Cook's Illustrated website has another similar recipe, but I haven't tried that one.

Steak and Roasted Vegetables

Steak and Roasted Vegetables
Tossed Salad
Quick Garlic Breadsticks

Steaks for each person, rib-eye, sirloin, or your favorite steak
Steak rub or spices of your choice (We use Creole seasoning.)
One potato for each person, peeled and cut up
One sweet potato, peeled and cut up
One carrot for each person, peeled and cut in chunks
1/2 cup of parsley, chopped
2 Tbsp olive oil
Salt and pepper
1 can of refrigerated biscuits
2 Tbsp real butter (not margarine)
1 tsp garlic powder
1 tsp onion powder
1 head of romaine, chopped
1 large tomato, cut up
2 radishes, thinly sliced
Croutons
Salad dressing

Prepare the vegetables by placing them in a covered baking dish.
Sprinkle the olive oil, parsley, and some salt and pepper over the vegetables and toss to coat.
Cover the vegetables with tin foil if you don't have a covered dish.
Bake in a 375 degree oven for one hour or until the vegetables are fork tender.
While the vegetables are baking, season the steaks.
Just before the vegetables are done, toss the salad.
Put the steaks on the grill.
For the biscuits, take them out of the can. Roll them into short ropes and twist.
Place the twists on a baking sheet.
Melt the butter and stir in the garlic and onion powder.
Brush the melted butter mixture over the breadsticks.
Remove the vegetables from the oven.
Heat the oven to 450 degrees and bake the breadsticks 8-10 minutes.
If they are ready before the steaks, keep them warm and tender by placing them in a dish and covering with a towel.
Enjoy your steak dinner!

Shrimp and Grits Dinner

This evening we wanted something light and quick to prepare. Shrimp and grits came to mind, along with a salad made with tomatoes and peppers from our garden. It took about 15 minutes to prepare, start to finish. I used chicken broth that I had saved in the freezer.



Shrimp and Grits

1 lb shrimp, deveined and precooked
4 green onions, chopped
1 garlic clove, crushed
1 Tbsp butter
1 tsp Tabasco, or 1 tsp Creole seasoning
1/2 cup chicken broth (more if you cook the grits in it.)
1/4 cup feta cheese
1 1/2 cups grits
3 cups of chopped salad greens
1 chopped yellow, red, or green pepper
1/2 cup cherry tomatoes
Croutons

Preparation:
Toss the ingredients for the salad.
Boil water for the grits, and cook them according to the package directions.
Saute the onions and garlic in the butter.
Add the chicken broth, shrimp, and Tabasco or Creole seasoning.
Allow the shrimp to cook until it's completely heated through, about 3 minutes.
Place some grits on a plate. Scoop the shrimp out of the pan with a slotted spoon and place on top of the grits.
Sprinkle with feta cheese.
Sprinkle croutons on the salad.

This light dinner tastes wonderful paired with a chilled Pinot Grigio.

Dinner Magic Menus September Week 2

Dinner Magic Menus September Week 2


Chicken with Red Peppers and Olives
Black Beans
Corn Bread


Tilapia with Olive Oil and Lemon
Mixed Vegetables
Quinoa Salad


Pork with Rice and Olives


Fettucini Alfredo with Chicken
Tossed Salad with Sliced Tomato and Zucchini


Beef Fajitas
Refried Beans and Carrot Sticks


Asian Ramen Stir Fry


Cobb Salad
French Bread

Click here for the Dinner Magic Shopping List for September Week 2.