Pork Chops with a Spicy Rub

Mushroom Grits
Three Bean Salad

This is a great dinner to prepare when you’re in a big hurry and you only have a few moments to cook.

Ingredients:
4 pork chops, sirloin cut or center loin cut
2 tbsp Creole seasoning
8 ounces of crimini mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
3 cups of chicken stock
¾ cup of grits
1 jar of three bean salad

Preparation:
Wash and dry the pork chops and rub them on both sides with the Creole seasoning.
Boil the chicken stock in a saucepan.
Add the grits. Lower heat to a simmer and cook until thick, about 4-5 minutes.
While the grits are cooking, place the pork chops in an indoor barbeque grill .
Heat the oil and butter in a saucepan.
Saute the mushrooms in the oil and butter until dark brown.
Stir the mushrooms into the grits.
When the pork chops are done, serve them with the grits and bean salad.

This little indoor grill will cook up the chops fast and has easy cleanup.

Pumpkin Oatmeal

This morning it was a tad bit chilly at our house, so we decided to have pumpkin oatmeal. The crispness of fall brings out the desire to start cooking pumpkin, cranberries, and warm weather foods. Having just made the Chicken Breasts with Pumpkin Risotto last night, I had half of a cooked pumpkin in my refrigerator, just waiting to be turned into something delicious.

This recipe can be made using canned pumpkin as well, however fresh baked pumpkin gives it a texture that the canned variety can’t duplicate.

1 ½ cups of skim milk
½ tsp sea salt
1 cup of quick cooking oats (not instant)
¼ cup of packed brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice, or alternately, ¼ tsp nutmeg
1 ½ cups of cooked pumpkin
Optional ingredients to add in: raisins, dried cranberries, pecans, or walnuts.

Bring the skim milk to scalding over medium high heat.
Add the salt and oatmeal. Cook, stirring occasionally for about 2 minutes.
Add the brown sugar and spices, and cook for another 2 minutes.
Stir the pumpkin into the oatmeal and cook for another 1-2 minutes.

This recipe will make enough for four small servings, or if you’re really hungry, two hefty servings.

Country Chicken Stew with Dill Dumplings

This recipe will make enough to serve for dinner one night with plenty left over for another meal. Before serving, put half of the stew in a freezer safe dish, label, and freeze. Then, on a cold winter night, when you don’t feel like cooking, just pull it out of the freezer and reheat. It tastes just as delicious the second time around.

Ingredients:
1 lb of boneless, skinless chicken thighs
1 lb of boneless, skinless chicken breasts
3 tsp crushed fresh garlic
1 large bell pepper, chopped
1 lb fresh green beans, cut into 1 inch lengths
6 small new potatoes, or 2 russet potatoes, cut up
1 tsp salt
½ tsp freshly ground black pepper
2 cups of chicken broth
1/3 cup of milk
1 cup of baking mix, such as Bisquick
1 Tbsp dill

Preparation:
Spray the slow cooker with cooking spray.
Place the vegetables in first, and the chicken on top of the vegetables.
Sprinkle with the garlic, salt, and pepper.
Pour the broth into the crock pot.
Cook on low for 6-8 hours.

In the afternoon, make the dumplings:
Stir together the milk, baking mix, and dill just until moistened.
Drop by spoonfuls on top of the hot stew in the crock pot.
Cover and cook another 30 minutes, until the dumplings are firm.
The dumplings will thicken the sauce on the chicken and vegetables.
This is nice served with a crisp white wine.

Saucy Beef Crockpot Stew

Hot Homemade Bread




For this dinner, everything is prepared in the morning. All you have to do is take the bread out of the bread machine in the afternoon and slice it. Enjoy!

Ingredients:
2 lbs. beef stew meat, trimmed of all fat
2 potatoes, peeled and chopped into quarters
1 onion, sliced
3 carrots, peeled and sliced
1 tsp red pepper flakes
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 Tbsp Kitchen Bouquet Browning & Seasoning Sauce-32 oz.

Flour and yeast for the bread machine bread

Preparation:
Spray the crock pot with cooking spray or a thin coating of cooking oil.
Place the vegetables in the crock pot.
Place the meat in the crock pot on top of the vegetables.
Stir together the soups, red pepper flakes, and Kitchen Bouquet.
Pour over the meat and vegetables.
Cook on low for 8 to 10 hours.
Place all the ingredients for the bread in the bread machine according to directions.
Set the delay bake function to have the bread ready 20 minutes before the stew.
Serve the beef stew with the hot homemade bread.


I've used Kitchen Bouquet for years, and there's nothing quite like it for browning and seasoning beef. There isn't any substitute for it. It has it's own unique flavor which is quite tasty. One bottle will last a long time in the kitchen. Store it in the refrigerator for best results.

Chicken Paprikash over Egg Noodles

Peas and Carrots




Ingredients:
1 lb of boneless, skinless, chicken breast tenderloins
1 onion, chopped
2 Tbsp real butter (not margarine)
2 Tbsp olive oil
1 Tbsp paprika
1 cup of chicken stock
1 cup of sour cream
¼ cup of chopped chives
1 bag of egg noodles
1 bag of frozen peas and carrots

Preparation:
Melt the butter and heat the oil in a skillet.
Add the onions and cook until transparent.
Add the chicken tenderloins and the paprika.
Cook until the chicken is well done.
Add the chicken stock and simmer while the noodles cook.
Cook the noodles in boiling, salted water according to package directions.
Cook the vegetables in the microwave while the noodles cook.
Drain the noodles.
Stir the sour cream into the chicken and onion mixture.
The sauce should be thick. Warm it through.
Stir the noodles into the sour cream and chicken mixture.
Sprinkle chives over the top. Serve with the vegetables on the side.

Tamale Pie

This versatile recipe can be cooked in the slow cooker, or it can be baked in the oven. Both ways are given.

Ingredients:
1 lb of lean ground beef
1 onion, chopped
1 envelope of taco seasoning mix
1 tsp ground cumin
1 can (15 ounces) of diced tomatoes
1 small can ripe olives, sliced and drained
1 can (15 ounces) whole kernel corn
1 small can diced green chilis
Corn bread topping:
1 cup of corn meal
1 cup of flour
2 tsp baking powder
1 egg
1 tsp salt
½ cup of milk
1 can (15 ounce) of cream style corn

Preparation:
Cook the meat until well done.
Drain the meat and add the spices. Stir well.
Add the tomatoes, onion, olives, corn, and ½ the can of green chilis and warm through.
Pour into the bottom of a crock pot or a 2-1/2-Quart Casserole Dish.
Make the corn bread topping:
Stir together the corn meal, flour, salt, and baking powder. Stir in the egg, salt, milk, and cream style corn.
Pour over the top of the meat mixture.
If cooking in a crock pot, cook for 6-8 hours on low. The top should get brown around the edges.
If baking in the oven, bake at 375 degrees for 30 minutes or until the corn bread is golden brown and bounces back when touched with a finger.

This is tasty dish with a side salad and ranch dressing.

Baked Salmon with Carrots and Parsnips

Homemade Cheesy Garlic Biscuits

Ingredients:
2 lb of wild caught salmon
1 lemon
½ tsp sea salt
1 tsp dill weed
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 russet potatoes, peeled and sliced
½ cup of chopped parsley
2 Tbsp real butter, melted
Baking mix
Milk
Egg
¼ cup of grated cheese
1 tsp garlic powder
2 Tbsp real butter, melted

Preparation:
Place the prepared vegetables in a covered baking dish.
Melt 2 Tbsp of the butter and add the parsley to it.
Pour the melted butter and parsley over the vegetables. Toss to coat.
Cover with foil.
Place in the oven and bake at 375 degrees for 45 minutes.

Wash and dry the salmon and place in a foil lined baking dish.
Cut the lemon and sprinkle the juice over the salmon flesh.
Sprinkle with sea salt and dill weed.
Prepare the biscuits according to the package directions, adding the ¼ cup of cheese.
Drop by spoonfuls onto a greased baking sheet.
Melt 2 Tbsp butter and stir in the garlic powder.
Brush the melted garlic butter over the biscuits.
After 45 minutes, turn the oven up to 425 degrees.
Test the vegetables to see if they are done. If they are tender, remove them and keep them warm. If not, continue to bake them with the salmon and biscuits.
Place the salmon and the biscuits in the oven.
Bake for 10-15 minutes, until the biscuits are golden brown and firm, and the fish flakes with a fork.

Using baking dishes that go from oven to table makes cooking and cleaning much easier. This baking dish works perfectly for the vegetables, as well as for Chicken Parmigiana and other baked recipes.

Dinner Magic Menus November Week 2

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

Hearty Minestrone Soup
Warm Homemade Bread


Creamy Ranch Potatoes with Ham
Winter Vegetables


Beef Pot Pie
Tossed Salad


Crock Pot Chili in Sourdough Bread Bowls


Baked Stuffed Potatoes or Sweet Potatoes
Tossed Salad with Black Beans


Mediterranean Chicken Dinner in the Crock Pot


Creamy Tortellini Soup with Chicken

Grilled Eggplant Sandwiches

Creamy Tomato Soup

This is a nice fall dinner that cooks up quickly. Also, did you know that today is National Eggplant Day? I'm not sure who thinks up these days, but since I love eggplant, I'll go along with it. This is a way to use up the last of the eggplant that is still be in the markets. It uses the Orowheat Sandwich Thins which are a new whole wheat or multi-grain bun that is thinner than a regular sandwich bun.

Ingredients:

Orowheat Sandwich Thins
1 eggplant, peeled and sliced
4 slices of provolone cheese
Dijon style mustard
Tomato soup from the deli department
½ cup of half and half
Grated Parmesan cheese

Preparation:
Heat the soup over medium heat in a saucepan.
Stir in the half and half and keep warm while cooking the sandwiches.
Spray the plates of a George Foreman Grill with cooking spray.
Grill the sliced eggplant on an indoor grill for one minute.
Spread the mustard on the Orowheat Sandwich Thins.
Remove the eggplant.
Stack the eggplant and provolone cheese between two slices of sandwich thins.
Grill the sandwich for another minute, until the cheese melts and the grill marks appear on the bread.
Serve the sandwiches with a cup of soup. Garnish the soup with grated Parmesan cheese.



Photo credit for eggplants: Kevin Connors

Chicken Breasts with Pumpkin Risotto

Steamed Broccoli



For this recipe, I bought a small pumpkin. I used half the pumpkin for this risotto dish, and I baked the other half of the pumpkin to use later in Pumpkin Oatmeal. If you aren't going to use the pumpkin right away, scrape it out of the shell freeze it.


Ingredients:

4 skinless, boneless chicken breasts
1 tsp dried crushed sage
1 tsp dried crushed thyme
½ tsp sea salt
Freshly ground black pepper
2 Tbsp olive oil
2 Tbsp real butter, melted
1 small head of broccoli florets
1 lb fresh pumpkin, cut up into small cubes (You don't need to peel it.)
½ tsp dried sage
2 tsp chopped garlic
1 sweet onion, chopped fine
2 cups of Arborio rice
4 cups of chicken stock
¼ cup of feta or bleu cheese
¼ cup chopped parsley

Preparation:
Place the olive and melted butter in a Bakers Quarter Sheet 13 X 9 pan.
Place the pumpkin, garlic, and onions in the pan and sprinkle the spices over the top. Toss the vegetables to coat with the spices, oil, and butter.
Turn the pumpkin pieces flesh side down.
Bake the pumpkin in a 400 degree oven for ten minutes.
While the pumpkin is baking, begin cooking the risotto in 1 cup of chicken stock.
Remove the pumpkin from the oven and scrape it from the shell. Mash it gently, leaving it slightly chunky.
When the risotto has absorbed the chicken stock, add another cup. Continue to do this until all four cups of chicken stock have been used. It takes about 25-30 minutes.
Pound the chicken between two pieces of waxed paper with a mallet.
Sprinkle the sage, thyme, salt and pepper over the chicken breasts.
Grill in an indoor grill, such as the George Foreman grill until done. When the chicken is well done, the juice will run clear.
Remove from the grill and keep warm.
Steam the broccoli in the microwave in a small amount of water.
When the risotto is cooked, stir in the pumpkin.
Garnish the pumpkin risotto with the cheese and parsley. Serve with the chicken breasts.

To make clean up faster, I bought the George Foreman grill with removable plates. If you're looking for a kitchen grill, this is one to consider.

Dinner Magic Menus November Week 1

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

Click here for this week's shopping list.


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

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




Vegetable and Tofu Curry Dinner

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



Baked Chicken Parmigiana
Green Beans
Romaine Salad with Homemade Caesar Dressing

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




White Bean Chicken Chili
Warm Corn Bread
Fresh Garden Salad

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

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

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




Taco Soup with Tortilla Chips
Yogurt and Blueberry Dessert

A favorite of my family’s for years, this soup is tasty any time of year.




Carnitas Burritos
Refried Beans
Spanish Rice
Shredded Salad Toppings

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

Shopping List November Week 1

Crock Pot Chili in Sourdough Bread Bowls

This chili cooks all day in the slow cooker to boost the flavor. The secret to this recipe is browning the chili spice before adding it to the recipe. It’s fun to put it in sourdough bowls like they do at the ball park, however, you can always put it in a bowl and serve sourdough rolls on the side. This recipe makes enough chili for four people. It can be easily doubled.

Ingredients:
2 cans of kidney beans, drained
1 lb of ground beef, cooked and drained
1 clove of garlic, chopped, or 1 tsp of crushed garlic from a jar
1 jalapeno pepper, seeded and chopped (optional)
1 can diced and roasted green chili peppers
1 can of Ro-tel tomatoes, hot or mild (If you can’t find Ro-tel, use regular tomatoes, and add one packet of taco seasoning mix)
1 (13 ounce) can of tomato sauce
1 onion, chopped
3 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt (if you use taco seasoning mix, omit the salt)
1/2 cup of leftover black coffee
Sourdough bread rounds.

Preparation:
Pour the chili powder into a hot skillet and heat it until it begins to have a distinct smell. Do not burn the chili, simply let it get a brown tinge to it.
Mix all the ingredients together in the crockpot.
Cook on low for 8 hours.
Cut the sourdough bowls in the center and pull out the top, forming a bowl.
Pour the chili into the sourdough bowls.

Photo: Chili in Sourdough Bowl
Creative Commons License

Baked Stuffed Potatoes or Sweet Potatoes

Tossed Salad with Black Beans

Dinner doesn’t get much easier than baked stuffed potatoes and salad. I’ve listed suggestions for stuffings, but you can use whatever your family enjoys. This also makes a terrific potluck idea. One person provides the potatoes, and everyone else brings a different stuffing.

Ingredients:
One baked potato or baked sweet potato per person
1 can of black beans, drained
½ head of green and red lettuce, chopped
Tomatoes, cut into quarters
Croutons
Italian dressing

Stuffing ideas:
Grated cheeses: mozzarella, asiago, cheddar, American, hot pepper jack
Cooked meats: chopped cooked chicken, ground turkey with seasoning, ground beef, crumbled bacon, cooked Italian sausage
Chili: red chili or white bean chicken chili
Chopped green onions or red onions
Sliced olives
Sour cream
Chopped chili peppers
Beans: red, kidney, navy, black, or pinquito

Preparation:
Cook the potatoes in the oven or the microwave.
While the potatoes cook, chop the lettuce and tomatoes.
Toss with ½ cup of black beans and 2 Tbsp of Italian dressing.
Use the remaining black beans on the potatoes.
Place the stuffing ingredients on the table and let everyone make their own creation.

Photo by Balakov on Flickr

Beef Pot Pie

Tossed Salad with Walnuts and Mandarin Oranges

Pot pies don’t have to be hard to make. Use ingredients that are already prepped to make it quick to prepare.

Ingredients:
1 lb beef stew meat, cut into small pieces
1 jar of beef gravy
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp flour
1 tsp salt
½ tsp pepper
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
1 can of mandarin oranges, drained
¼ cup of chopped walnuts
Asian style salad dressing

Preparation:
Set the pie crusts on the counter to thaw out.
Wash and dry the beef stew meat and place it in a Ziploc bag.
Add the flour, salt and pepper to the bag.
Toss the meat to coat in flour.
Cook in hot oil until it is well done.
Remove the beef to a separate dish and cook the celery, onion, and carrots in the oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the beef, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.

Photo: Joshua M. Neff

Mediterranean Chicken Dinner in the Crock Pot

The flavors in this dish combine all day in the slow cooker to make a meal that is tasty and warm. The list of ingredients is long, but the preparation is easy. Buy the vegetables that are already chopped to shorten the prep time.

Ingredients:
2 cups of sliced crimini mushrooms
1 can of diced tomatoes with Italian seasoning (14 ounce can)
1 small jar of artichoke hearts in olive oil
1 cup of chicken broth
1 yellow onion, chopped
2 celery stalks, chopped
1 small peeled and chopped eggplant (about 2 cups)
1 small can of sliced black olives, drained
2 Tbsp capers
3 teaspoons poultry seasoning
1 teaspoon crushed thyme
Dash of salt and pepper
1 fryer chicken, cut up, or 4 large chicken breasts
Cooked risotto (arborio rice)

Preparation in the morning:
Put the first twelve ingredients in the slow cooker and stir them together.
Add the chicken, and cover with the other ingredients.
Cook on low for 8 hours, or high for 4 hours.

In the afternoon:
Cook the arborio rice following my basic risotto recipe directions.
If the sauce on the chicken is too thin, add 1 Tbsp cornstarch mixed with ¼ cup water to the broth. Allow it to thicken.

Serve the Mediterranean Chicken over the risotto.

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.