Rotini with Balsamic Chicken and Spinach

This quick one-pot meal is sure to become a family favorite.

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
2 tablespoons of aged balsamic vinegar
1 tablespoon of oil
3 green onions
2 cups of fresh baby spinach leaves
1 cup of cherry tomatoes
1 pound of rotini pasta
¼ cup of feta cheese or goat cheese
Romaine lettuce chopped

Preparation:
Cook the pasta according to package directions in salted water.
While the pasta cooks, heat the oil in a skillet.
Add the chicken tenderloins and the chopped green onions.
Add the balsamic vinegar, and cook until the vinegar begins to glaze the pan, the chicken begins to brown and the onions are tender.
Add the spinach, and cook until it begins to wilt.
Add the tomatoes and warm them through, until they begin to soften.
Drain the pasta and add to the skillet.
Stir well. Garnish with the feta or other goat cheese.
Serve on a bed of crisp romaine lettuce.

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Spicy Fajitas with Chipotle Refried Beans

Use leftover roast beef to make these fajitas, or buy flank steak for tender meat.

Ingredients:
2 cups of roast beef, sliced thin
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 small red onion, sliced in rings
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 can refried beans
1 teaspoon chipotle hot sauce
¼ cup of cilantro, chopped
Taco size flour or wheat or corn tortillas

Preparation:
Heat the olive oil in a pan.
Cook the vegetables in the olive oil for about 2 minutes.
Remove from the heat.
Cook the beef in the olive oil until brown around the edges. Add the spices to the pan and stir well.
Return the vegetables to the pan, stir to mix, and keep warm.
Heat the refried beans, mixed with 1 tablespoon of chipotle sauce in the microwave for 2-4 minutes, stirring once each minute.
Remove from the microwave and stir in the cilantro.
Warm the tortillas on the stove or in the microwave.
Serve immediately.

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Pot Roast with Homemade Bread

This pot roast cooks in the crock pot all day, the bread bakes in the machine, and when you get home, you've got a delicious dinner ready to go.

Ingredients for the pot roast
5 pound beef pot roast
2 russet potatoes, scrubbed and cut into quarters
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 carrots, peeled and sliced
2 stalks of celery, cut into small pieces
1 package of Lipton onion soup mix
1 cup of beef broth or red wine
Whole wheat flour for the bread machine
Yeast

In the morning:
Sear the pot roast on all sides in oil in a heavy dutch oven to seal in the juices.
Place the browned roast in the crock pot and sprinkle the Lipton onion soup mix over it.
Add the vegetables around it.
Pour the broth or wine over it all.
Cover and cook on low for 8 hours.
Set up the bread per your machine's instructions and set to delay bake.

In the evening:
Remove the roast and vegetables to a platter.
Take the bread out of the machine.
Pour the broth from the crock pot into a pan.
Thicken with 2 tablespoons cornstarch and 2 tablespoons water, stirring to make a gravy.
Slice the bread and serve with the pot roast.

Save the leftover pot roast to make:
Beef Roast and Artichoke Pizza
Spicy Fajitas and Chipotle Refried Beans
Stir Fried Rice and Beef


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Photo/kenidala on Flickr

Beef Roast and Artichoke Pizza

This pizza is the perfect way to use up leftover beef roast. The crust is simple to make using your bread machine. The beef can be shredded or cut into small, bite sized chunks. Pair this pizza with 7 Deadly Zins or Gnarly Head Zinfandel wine, and watch a good movie for a fun night in.

2 cups of shredded beef roast
1 jar of artichoke hearts
1 cup of fresh spinach, chopped
1 tomato, sliced thinly
Optional: sliced crimini mushrooms
2 cups of Mozzarella cheese
1 jar of pizza sauce
Wheat and white flour and yeast for the pizza crust

In the morning:
Place the pizza dough ingredients in the bread machine.
Set to a delay dough cycle.

In the afternoon:
Take the pizza dough out of the bread machine and roll out to a circle.
Place on a pizza pan and allow it to rise ½ hour.
Shred the beef, chop the spinach, and slice the tomato.
Spread the sauce over the pizza dough.
Cover with 1 ½ cups of cheese.
Lay the spinach, artichoke hearts, tomato, and beef on the pizza dough.
Cover with the remaining cheese.
Bake in the oven for 22 minutes at 375 degrees.

If you like this recipe, you might also like Beef Horseradish Pizza shown below. See how to cook it in the slideshow at Sacramento Easy Meals Examiner.

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Dinner Magic Menus February Week 2

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



Spicy Hot Southwestern Fish Stew

Broccoli Tortellini Salad

Asian Tangelo and Avocado Salad with Grilled Chicken

Roast Beef and Horseradish Pizza with Tossed Salad

Green Chile Chicken Quesadillas

Chicken Risotto Florentine

Quinoa with Sweet Potatoes and Spinach



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Dinner Magic Shopping List February Week 2

This shopping list is for the Dinner Magic Menus February Week 2.

Meats:
1 pound halibut or other firm white fish
1 pound shrimp
1 pound bacon
2 pounds boneless, skinless chicken breasts
1 pound chicken breast tenderloins
8 ounces deli sliced roast beef (sandwich meat in a package is fine)

Dairy:
Milk
Orange juice
Butter (real butter, not margarine)
1 small container sour cream
2 cups grated Mozzarella cheese
1 cup grated Cheddar cheese
1 small container Parmesan cheese

Frozen Food:
1 small package of frozen cheese tortellini

Fresh Produce:
1 yellow onion
1 red onion
1 bunch green onions
3 carrots
1 head of garlic, or one jar of organic crushed garlic
1 head of celery
1 bunch of cilantro
1 bag of mixed spring salad greens
1 head of iceberg lettuce
2 bunches fresh spinach
2 jalapeno peppers
2 heads of broccoli
1 tangelo
1 avocado
2 tomatoes
2 sweet potatoes

Canned Food:
1 can Rotel tomatoes (15 ounces)
1 small can diced green chilis
2 quarts of low sodium organic chicken broth
1 quart vegetable broth or chicken broth
1 can black beans (15 ounces)
1 small can sliced black olives
1 small jar salsa (any type you like)
1 jar Alfredo sauce

Dry Food and Staples:
Olive oil and vegetable oil
Sesame oil
Red wine vinegar
White vinegar
Wheat flour
White flour
Yeast
Craisins or raisins
Sunflower seeds, shelled
Taco size whole wheat tortillas
2 cups Arborio rice (risotto)
2 cups quinoa
Italian bread crumbs

Spices and Condiments:
Salt and pepper
Sugar
Sesame seeds, celery seed, cumin
Mayonnaise
Honey
Horseradish

Other items for your own personal shopping list:
1 bottle (750 ml) white wine

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Dinner Magic Menus February Week 1

Click here for the Dinner Magic Shopping List February Week 1.

Tarragon Chicken with Red Potatoes One Pot Meal

Lemony Shrimp and Risotto

Slow Cooker Chicken Alfredo Tortellini

Easy Cassoulet in the Slow Cooker

One Pot Lemon Honey Chicken and Pasta with Peas

Beef Steak with Mushroom Garlic Wine Sauce with Garlic Smashed Potatoes

Grilled Teriyaki Chicken Sandwiches and Pineapple Coleslaw

Never miss a post! Follow me on Twitter as @Dinnermagic. As the Sacramento Easy Meals Examiner I have more recipes for you and wine pairings for you as the Sacramento Budget Wine Examiner.

Dinner Magic Shopping List February Week 1

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


Meats:
2 pounds boneless, skinless chicken breast tenderloins
2 pounds boneless, skinless chicken thighs
1 pound chicken thighs and drumsticks
4 boneless, skinless, chicken breasts
2 pounds large shrimp
½ pound flank steak
½ pound Italian sausage
½ pound sliced bacon

Dairy:
Real butter, (not margarine)
¼ cup grated Parmesan cheese
4 ounces sour cream

Frozen Food:
1 small package of snow peas
1 large package of frozen broccoli florets
1 small package frozen green peas
Small package of frozen cheese tortellini

Fresh Produce:
1 bunch green onions
3 yellow onions
1 bunch parsley
6 red potatoes
4 russet potatoes
3 carrots (or 1 small bag of baby carrots)
8 ounces mushrooms
1 pound green beans (buy frozen if not available)
1 head of garlic or one jar crushed organic garlic
2 lemons
1 bag of cabbage mix for coleslaw
1 small head of romaine lettuce
1 small bunch of cherry tomatoes
1 papaya or mango

Canned Food:
2 quarts low sodium organic chicken broth
1 can (15 ounces) low sodium organic chicken broth
1 small can (6 ounces) tomato paste
1 can (15 ounces) diced tomatoes
1 small can sliced pineapple (or fresh, if it’s in season)

Dry Food and Staples:
Olive oil
Risotto or Arborio rice
2 cups of Navy beans
1 pound linguine
Salad croutons
Whole wheat English muffins

Spices and Condiments:
Salt and pepper, tarragon, thyme
Sugar
Honey
Salad dressing, any flavor
Mayonnaise
Mustard
White table wine, 750 ml bottle
Dry red wine, 750 ml bottle

Other items for your own personal shopping list:

Fair Trade chocolate

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Beef Steak with Mushroom Garlic Wine Sauce with Garlic Smashed Potatoes

This is a real meat and potatoes meal for meat lovers. If you or someone in your family doesn’t like the taste of mushrooms, they can be omitted, and the sauce will still taste fine. Alternatively, cook the mushrooms in a separate pan. Mix half the sauce into the mushrooms and serve half the sauce without mushrooms.

Ingredients:
1/2 lb flank steak
Seasoned salt and pepper to taste
2 tablespoons real butter (not margarine)
2 green onions, chopped
8 ounces of mushrooms, sliced
1 cup dry red wine
3 cloves of garlic, crushed
4 potatoes, peeled and cubed.
2 tablespoons real butter
¼ cup sour cream
1 head of romaine lettuce
Cherry tomatoes
Croutons
Salad dressing of your choice

Preparation:
Chop the romaine and toss with the tomatoes.
Boil the potatoes and 2 cloves of garlic in salted water for 15-20 minutes or until fork tender.
While the potatoes boil, sprinkle salt and pepper on the flank steak.
Cook the flank steak in a skillet with 2 tablespoons of butter, 3 minutes on each side.
Remove from heat to a platter and cover with foil.
Brown the onions, 1 clove of garlic,  and mushrooms in the same pan.
Add the red wine and bring to a boil.
Stir the liquid as it cooks, and scrape the browned bits off the bottom of the pan.
Add the meat drippings from the platter, and continue to cook the sauce until it thickens and reduces to a syrupy consistency, about 10 minutes.
While the sauce is cooking, drain the potatoes.
Smash the potatoes with a potato masher, and add the butter and sour cream. Add a touch of milk if you like thinner potatoes.
Place the potatoes in a large pie plate or low pasta dish.
Slice the flank steak against the grain, and lay the slices over the potatoes.
Pour the sauce over the potatoes and meat.
Serve immediately while piping hot.
Place the croutons on the salad and serve with the meat and potatoes.

Wine pairing: a full bodied red such as Gnarly Head Old Vine Zin or Seven Deadly Zins.

Never miss a post! Follow me on Twitter as @Dinnermagic. As the Sacramento Easy Meals Examiner I have more recipes for you and wine pairings for you as the Sacramento Budget Wine Examiner.

 

Grilled Teriyaki Chicken Sandwiches and Pineapple Coleslaw

Craving a trip to a tropical island? Put on some Hawaiian music and have this for dinner. Add a sliced mango or papaya for dessert, and you have a healthy, filling meal.

Ingredients:
½ cup of teriyaki sauce
4 boneless, skinless chicken breasts
1 small can of sliced pineapple (or fresh pineapple, if it’s in season)
4 whole wheat English muffins
1 bag of cabbage for coleslaw
½ cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
1/4 teaspoon celery seed

½ teaspoon of fresh ground black pepper
½ teaspoon of salt
1 papaya or mango if they are in season.

Preparation:
Mix together the mayonnaise, mustard, sugar, celery seed, pepper, and salt for the coleslaw dressing.
To make it thinner, add pineapple juice from the can 1 tablespoon at a time. If you use fresh pineapple, thin the dressing with milk.
Chop 2 slices of pineapple into tiny chunks.
Stir into the coleslaw cabbage. Add the dressing and stir.
If you like more dressing on your coleslaw, make a double batch of dressing.
Refrigerate until dinner is ready.
Wash and dry the chicken. Brush with teriyaki sauce.
Heat the indoor grill.
Toast the English muffins.
Grill the chicken until well done.
Drain the pineapple if using canned, and reserve the juice.
Grill 4 pineapple slices until brown grill lines appear.
Place the chicken and pineapple on the English muffins.
Serve with the coleslaw.
Slice the mango and papaya and chill in the freezer for 20 minutes. Serve cold for dessert.

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One Pot Meal Lemon Honey Chicken and Pasta with Peas

Ingredients:
1 pound of boneless, skinless chicken breast tenderloins
1 tablespoon olive oil
1 lemon
1 tablespoon honey
3 cups of chicken broth
1 cup of white table wine
1 pound linguini, uncooked
1 small package of frozen peas

Preparation:
Cook the chicken in olive oil until brown.
Add the juice of half the lemon, the honey, the broth, and the wine in the pan.
Bring to a boil and add the linguine.
Add ½ teaspoon of lemon zest to the pan.
Simmer for about 15 minutes or until the linguine has absorbed the liquid.
Add the peas and heat through.
Drain off any excess liquid before serving.
 

I love lemony pasta recipes. If you love the taste of lemon too, you might like Lemon Cheese Ravioli with Broccoli. 

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Easy Cassoulet in the Slow Cooker

A cassoulet doesn't get much easier than this.

Ingredients:
2 cups Navy beans
2 slices of bacon, cut into small pieces
1 pound of chicken thighs and drumsticks
1 large onion, chopped
3 carrots, peeled and sliced (or ½ a small bag of baby carrots)
1 clove of garlic, crushed
1/2 cup white table wine
2 Tablespoons tomato paste
1 can (15 ounce) diced tomatoes
1 cup of low sodium chicken broth
½ pound of Italian sausage, hot or mild
1 tablespoon olive oil
¼ cup fresh parsley, chopped

Preparation:
Soak the Navy beans overnight in water. Rinse and drain in the morning.
Cook the bacon until crisp. Brown the chicken in the bacon grease.
Add all the ingredients to the slow cooker.
Cook on LOW for 7 hours.

If you like recipes with beans, check out my selection of bean soups, chilis, and casserole recipes.

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Slow Cooker Chicken Alfredo Tortellini

Ingredients:
2 lbs. boneless, skinless chicken thighs, cubed
2 yellow onions, chopped
2 cloves garlic, crushed
16-oz. jar Alfredo sauce, any kind
4 cups frozen broccoli florets
Small package frozen cheese tortellini
1/4 cup grated Parmesan cheese

Preparation:
Place the cubed chicken, onions, and garlic in the crock pot.
Cover with Alfredo sauce.
Cook on LOW for 7-8 hours.
Add the broccoli and tortellini to the crockpot and cook on HIGH one more hour.
(You may also choose to boil the tortellini and heat up the broccoli, then just mix it into the crock pot to have the meal ready to serve quicker.)
Serve with a dusting of Parmesan cheese on top.

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White wine from MyWinesDirect - excellent wines + $0 Shipping!

Lemony Shrimp and Risotto

This little one pot meal proves that one pot cooking doesn't have to be boring or tasteless. Definitely choose a light white for this close to gourmet shrimp and risotto dish, such as a Pinot Grigio or a Reisling.

Ingredients
2 cups uncooked risotto(also called arborio rice)
1 cup of white table wine
3 cups of low sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
3 tablespoons of butter
2 pounds of large shrimp or prawns, deveined
2 cups of fresh green beans (frozen, if fresh is unavailable, or use snow peas)
2 cloves of garlic, crushed, or 1 tablespoon of crushed organic garlic from a jar.
1 fresh lemon
Fresh ground pepper

Preparation
Cook the risotto according to package instructions, replacing the water with wine and broth. Here is my article about how to cook risotto.
While the risotto is cooking, melt the butter in a skillet over medium-high heat.
Cook and stir the shrimp in the butter until it is pink and done.
Add the green beans to the pan and continue to cook and stir.
Cut the lemon in half. Squeeze the lemon juice over the shrimp and green beans.
Put the risotto in a large bowl.
Spoon the shrimp and green beans on top of the risotto.
Grind fresh black pepper over the top.
Garnish with lemon wedges from the remaining half lemon.

Here's another yummy Italian recipe with lemon. Lemon Cheese Ravioli with Broccoli. 

Never miss a post! Follow me on Twitter as @Dinnermagic. Find more meal ideas from my Sacramento Easy Meals Examiner pages and wine pairings from the Sacramento Budget Wine Examiner.

Choose some great white wines. Anything But Chardonnay - 6 Whites and $0 shipping.

Tarragon Chicken with Red Potatoes One Pot Meal

Wine pairing for this meal would be a light white wine such as Pinot Grigio or a Sauvignon Blanc.


Ingredients
1 tablespoon olive oil
2 green onions, chopped
1 pound boneless skinless chicken breast tenderloins
1 can (15 ounces) low sodium organic chicken broth
½ cup of white table wine
2 teaspoons tarragon
1 teaspoon thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
6 red potatoes, scrubbed and quartered
1 small package of frozen snow peas
¼ cup of fresh parsley leaves

How to make Tarragon Chicken with Potatoes
Heat the oil in a skillet.
Cook the onions in the oil about 1 minute.
Add the chicken, cook another two minutes or until browned.
Add the rest of the ingredients, simmer over medium heat about 10-15 minutes.
Serve the dish with parsley as a garnish.

If you like this recipe, you may like this cookbook.

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Here is a choice of wines for this meal. Anything But Chardonnay - 6 Whites and $0 shipping.

Dinner Magic Menus January Week 4

Click here for the shopping list for this week's meal plan.

Chicken Roulade with Spinach and Pesto Stuffing
Wine Pairing: Chardonnay

Ham and Cheese Strata with Black Bean Salad
Wine Pairing: Sauvignon Blanc

Tilapia with a Mustard Dill Sauce and Citrus Avocado Salad
Wine Pairing: Chardonnay

Stir Fried Pork and Green Beans
Wine Pairing: Gewürztraminer

Salmon Fettucini with Grilled Zucchini and Peppers
Sauvignon Blanc or a Pouilly Fumé

Pork and Potato Dinner
Wine Pairing: Reisling or Pouilly Fumé

Pepperoni Rigatoni with Italian Chop Salad
Wine Pairing: Shiraz or Syrah

Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.

Dinner Magic Shopping List January Week 4

This shopping list is for the Dinner Magic January Week 4 Menus

Meats:
4 boneless, skinless chicken breasts
8 ounces of cubed ham
1 pound of tilapia or other firm white fish
1 pound of wild caught salmon
1 pound pork for stir fry
1 pound of boneless country style pork ribs
½ pound pepperoni

Dairy:
Grated Parmesan cheese
½ pound Mozzarella cheese
1 pound grated cheddar cheese
Eggs
Real butter, not margarine
1 small orange juice

Frozen Food:
1 package of chopped spinach (if fresh is unavailable)
1 package of green beans (if fresh is unavailable)
1 package of frozen mixed vegetables

Fresh Produce:
1 bunch of basil (or used dried basil, if unavailable)
2 bunch of spinach (or use 1 package of frozen chopped spinach)
½ pound fresh green beans (use frozen if unavailable)
2 sweet red bell peppers
1 green or red bell pepper
1 bunch green onions
1 head of red leaf lettuce
1 small head of iceberg lettuce
1 small package of spring mix
1 tangelo
Lemon juice in a bottle, or 2 fresh lemons + 1 lemon for the salmon
1 avocado
1 small package of grated carrots, or 1 small bunch of carrots
2 yellow onions
1 red onion
1 head of garlic, or one jar of organic crushed garlic
1 bunch fresh parsley
2 medium zucchini squash
1 leek
3 potatoes
1 tomato
1 small bunch of celery

Canned Food:
1 can of diced green chiles (optional for the ham and cheese strata)
1 can black beans (15 ounce)
1 jar barbecue sauce
1 jar spaghetti sauce, marinara style

Dry Food and Staples:
Nonstick cooking spray
Italian dressing
Italian style bread crumbs
Regular bread crumbs
Wild rice
White or brown rice
Spinach fettucini
Rigatoni
1 loaf of bread
1 package of bakery dinner rolls
Vegetable oil
Olive oil
Sesame oil
Rice wine vinegar
White cooking wine

Spices and Condiments:
Salt and pepper
Basil, dry mustard, paprika, crushed red pepper, dill
Worcestershire sauce
Hoisin sauce
Soy sauce (Pearl River Bridge Superior Light is the brand I use)
Dijon style mustard
Mayonnaise
Honey (choose local honey, it's healthy for you)

Other items for your own personal shopping list:
Wines for the week: Sauvignon Blanc, Chardonnay, Reisling, Shiraz, Gewürztraminer





Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.