Broccoli and Bacon Quiche with a California Salad

This is my original recipe. I adapted it to be made in about half the time in a George Foreman Evolve grill. It's so quick, it's faster than ordering a pizza and it's healthier, too! Here's the Evolve Grill Broccoli and Bacon Quiche recipe.

Broccoli and Bacon Quiche ingredients

• 1 refrigerated, rolled pie crust
• 6 bacon slices, cooked and cut up or crumbled
• 2 cups of chopped broccoli florets
• 1 yellow onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 6 eggs
• ¾ cup of half and half

How to make the quiche

1. Mix the eggs and half and half with a whisk.
2. Add the salt and nutmeg.
3. Stir in the cooked bacon, the broccoli, and the onion.
4. Place the pie shell in a quiche or tart pan.
5. Pour the egg mixture into the quiche or tart pan.
6. Bake at 375 degrees for 20 minutes.
7. Lower heat to 325 degrees and bake for 25 minutes longer.
8. The quiche is done when a toothpick inserted in the center comes out clean.

Salad ingredients

• Spring salad mix
• ½ cup of walnuts, chopped
• ½ cup of craisins or raisins
• ½ a navel orange, peeled and sliced
• Raspberry vinaigrette
• Optional: Crumbled bleu cheese or feta cheese as a garnish

Salad preparation

1. Toss all the ingredients together with a dash of vinaigrette.
2. Top with bleu or feta cheese if desired.

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Photo/Monkeycat on Flickr

Dinner Magic Menus March Week 1

Click here for the Dinner Magic Shopping List for the menus for March week 1.

This week we're going to cook a pork roast in the slow cooker. Then we'll be shredding the remaining pork and dividing it into three freezer bags. Each bag should have about one pound of meat, enough to cook the next two meals, Carnitas Burritos and Rigatoni with Pork and Vegetables. There will still be another pound left for another meal of your choice. The remaining pound of shredded pork may be used on pizza, in pulled pork sandwiches, in chili, or any other creative way you can think of to use it. Think of it as an extra meal in the freezer.

Roasted Pork in the Slow Cooker

Carnitas Burritos

Rigatoni with Pork and Vegetables

Thin Crust Personal Pizzas

Steak and Mango Salad

Orange Chicken in Paper

Fish Stick Hot Dogs

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Dinner Magic Shopping List March Week 1

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

Meats:
1 pork roast, butt or shoulder, up to 6 pounds
1 small package of pepperoni or salami
4 boneless, skinless chicken breasts
1 rib eye steak

Dairy:
Sour cream
Mozzarella cheese slices
Milk
Grated cheese for burritos
Eggs

Frozen Food:
1 package of 16 fish sticks
1 small package of frozen peas

Fresh Produce:
1 head of garlic or one jar crushed garlic
5 carrots
1 package of baby carrots
1 cup of snow peas
3 russet potatoes
4 onions
1 jalapeno or relleno pepper
1 bunch cilantro
1 package of shredded cabbage
1 sprig of rosemary
1 papaya or mango
1 avocado
1 head of romaine lettuce
1 package of spring mix
2 oranges
1 cup of cherry tomatoes
1 cucumber

Canned Food:
1 can of diced green chiles (or use a fresh roasted relleno)
Salsa
1 small jar pizza sauce
1 small jar sun dried tomatoes
1 small can sliced black olives
1 can of chili beans
1 single serving size of pineapple juice
1 can chicken broth

Dry Food and Staples:
Olive oil
Burrito size tortillas
1 pound rigatoni
Sandwich Thins or English muffins
1 package hot dog buns
¼ cup of chopped walnuts
Waxed paper or parchment paper

Spices and Condiments:
Salt and pepper
Sugar
Bay leaves, chili powder, cumin, paprika
Raspberry vinaigrette
Honey
Mayonnaise
Dijon style mustard
Dill pickles, sliced

Other items for your own personal shopping list:

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Fish Stick Hot Dogs

Yes, it sounds bizarre, but it tastes great! It's better than a fish sandwich from a burger joint. The key is the tartar sauce and the pickle slices.

Ingredients

• 8 hot dog buns
• 16 frozen fish sticks
• Romaine lettuce
• ½ cucumber, seeded and chopped
• Dill pickle slices
• Dinner Magic Tartar Sauce
• 1 can Chili beans
• ½ cup of chopped onions
• ½ cup of grated cheese, (Cheddar or Jack)

How to Make Dinner Magic Tartar Sauce
Mix together in a bowl:
½ cup of mayonnaise
¼ cup of Dijon mustard
2 tablespoons of sugar
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Add 1 teaspoon of pineapple juice at a time until the sauce reaches the consistency you like.

Preparation
Cook the frozen fish sticks in the oven according to package directions.
Wrap the hot dog buns in foil and warm them in the oven for 5 minutes.
Warm the chili beans in the microwave oven.
On each bun, lay a leaf of lettuce, some chopped cucumber, and some dill pickle slices.
Place two fish sticks in each bun, and top with Dinner Magic Tartar Sauce.
Serve with hot chili beans topped with onions and grated cheese.

Have this with an ice cold Cream Soda.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Pork in the Crock Pot

 

We used a red pepper instead of a relleno pepper in this dish.

Ingredients

• 1 pork butt or shoulder roast, up to 6 pounds
• 3 cloves of garlic or 2 teaspoons garlic, crushed
• Salt and pepper
• 3 carrots, sliced
• 2 potatoes, cut into chunks
• 1 onion, quartered
• 2 bay leaves
• 1 whole jalapeno or relleno pepper

Preparation
Place the vegetables, the garlic, and the bay leaves in the bottom of the slow cooker.
Salt and pepper the roast, then place it on top of the vegetables.
Place the jalapeno or relleno pepper next to the roast. Do not cut the pepper open.
Cook on low for 8-10 hours.
Place the roast on a platter with the vegetables.
If you would like gravy, place two tablespoons of drippings in a preheated pan.
Add two tablespoons of flour, and stir until smooth.
Add milk slowly, stirring constantly with a whisk, until the gravy reaches the consistency you desire.
Add salt and pepper for taste.
Serve with a green vegetable as a side dish.

Wine Pairing
This dish pairs well with two red wines: Beaujolais or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Carnitas Burritos

Ingredients

• ½ pound of shredded pork (Use meat from the Roast Pork in the Crock Pot for this.)
• 1 tablespoon of olive oil
• 1 russet potato, peeled and cubed
• 1 carrot, shredded
• ½ onion, chopped fine
• 1 can of diced green chiles, or one large roasted and peeled relleno chile, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 burrito size tortillas, any flavor you like
• Sour cream, salsa, grated cheese, and chopped cilantro

Preparation
Cook the pork in the oil until it browns. Remove from the pan.
Cook the vegetables in the oil until they are tender.
Return the pork to the pan and add the green chiles and spices. Cook another 5 minutes.
Warm the tortillas for a few seconds in the microwave, or on a low flame of a gas stove.
Place a spoonful of meat filling in the center of a tortilla and roll up.
Top with sour cream, salsa, cheese, and cilantro.
This may be served with rice or beans on the side.

Wine Pairing
The perfect wine pairing for this dinner is a California Viognier.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Thin Crust Personal Pizzas

Ingredients
Sandwich Thins or English muffins
Mozzarella cheese slices
1 jar of pizza sauce
Salami or pepperoni slices
Sun dried tomatoes, chopped fine
1 small can sliced black olives

Preparation
Lightly toast the Sandwich Thins or English muffins.
Spread pizza sauce on the bread.
Place one slice of cheese on top of the pizza sauce.
Place the pizza toppings of your choice on top of the cheese.
Bake in the oven at 425 degrees for about 5 minutes, or just until the cheese begins to bubble.

Wine Pairing
Enjoy these personal pizzas with a robust California Old Vine Zinfandel.

More great pizza recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Steak and Mango Salad

Ingredients
1 rib eye steak or New York strip steak
1 sprig of rosemary
1 papaya
1 avocado
1 head of romaine lettuce
1 boiled egg, crumbled
Vinaigrette (any flavor you like)
Croutons

Preparation
Peel and crumble or chop the boiled egg.
Peel and slice the papaya.
Peel and slice the avocado.
Chop the romaine lettuce and toss with the vinaigrette.
Place the lettuce, papaya, and avocado in a bowl.
Cook the rib eye steak in oil, as in this Gordon Ramsay video.
Slice the steak across the grain.
Place the steak on top.
Sprinkle the crumbled egg and croutons on top and drizzle a bit more vinaigrette over the salad.

Wine Pairing
This dish pairs perfectly with the fruity flavors of Barefoot Pinot Grigio or a fruity Syrah.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Orange Chicken in Paper

Ingredients

• 4 boneless, skinless chicken breasts
• 1 orange, cut into thin slices
• 1 orange, cut in half and juiced
• 1 sprig of rosemary
• 1 cup of baby carrots
• 1 cup of fresh snow peas
• 2 teaspoons of honey
• 1 tablespoon of olive oil
• Salt and pepper
• 1/4 teaspoon ground cloves
• Waxed paper or parchment paper
• Spring mix for salad
• ¼ cup of chopped walnuts
• 1 cup of cherry tomatoes
• Raspberry vinaigrette

Preparation
Wash and dry the chicken breasts.
Sprinkle with salt and pepper and a dash of cloves.
Heat the oil in a pan and brown the chicken breasts in the oil with the rosemary over medium high heat.
Remove from the pan. Discard the rosemary.
Add the carrots and snow peas to the pan and lightly brown them.
Add the honey and the juice of one orange and stir.
Cut 2 pieces of parchment paper 18 inches long for each breast.
Lay 2-4 orange slices in the center of four pieces of waxed paper.
Place a spoonful of vegetables on top of the oranges.
Place a chicken breast on top of each mound of vegetables.
Place a small sprig of parsley on top.
Drizzle with the orange honey sauce.
Pull up the edges of the parchment paper, and loosely wrap the chicken.
Make sure the bag is securely sealed by folding the edges together.
Staple or tie the parchment paper shut.
Place the chicken packets in a baking pan and bake for 25 minutes at 375 degrees.
While the chicken bakes, toss the spring mix, tomatoes and walnuts with the vinaigrette.
Serve the chicken packets on a plate, allowing the diners to open their own packets.

Wine Pairing
Wine pairing suggestion for this dish: Chardonnay or Pinot Grigio.

More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Dinner Magic Menus February Week 4

This week is turkey week. If you still have a turkey in the freezer from the holidays, it can stay in the freezer up to twelve months, according to the USDA Food Safety of Turkey webpage. However, when the weather is still wintry, as it often is in February, a roast turkey can be a treat. If you don’t have another turkey in the freezer, try buying a couple of turkey breast roasts and cooking them in the crockpot.

Roast the turkey on the first day, and use the bones to make stock. You’ll need several hours at home to do this. You can roast it using my Perfect Every Time Turkey Roasted in Foil recipe. You might also want to try Brined Roast Turkey Breast in the crockpot. Have a turkey and roasted root vegetable meal the first night. Cut up the rest of the turkey and store it in plastic freezer bags. Put the stock in the refrigerator and make the soup with it within the first three days.


Click here for the Dinner Magic Shopping List for February Week 4 menus.

Perfect Roast Turkey and Roasted Root Vegetables
Roasted Root Vegetables

Turkey and Rice Soup

Turkey Gratin with Potatoes and Swiss Chard


Turkey Pizza on an Italian Herb Crust

Turkey Waldorf Salad
Follow my Chicken Waldorf Salad recipe, substituting turkey for the chicken.
Bake a loaf of hot bread to go with it, and finish up any leftover Turkey and Rice Soup.

Pasta Primavera with Turkey

Ravioli and Spinach Gratin

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Dinner Magic Shopping List February Week 4

This shopping list is for the Dinner Magic Menus February Week 4.


Meats:
1 whole turkey to roast or 2 turkey breast roasts

Dairy:
6 cups grated Monterey Jack cheese
½ to 1 cup grated Parmesan cheese
Butter (real butter, not margarine)

Frozen Food:
1 small package frozen peas
1 package (about 16 ounces) frozen ravioli
1 small package frozen spinach

Fresh Produce:
1 bunch celery
1 bunch carrots
2 yellow onions
1 clove of garlic, or a jar of crushed garlic
1 bunch parsley
4 russet potatoes
1 parsnip
1 head Swiss Chard
2 apples
½ cup of walnuts
¼ cup of raisins
1 head of iceberg lettuce
1 head of broccoli

Canned Food:
1 can or jar of artichoke hearts
1 small can sliced black olives
1 jar pizza sauce
1 jar of skim evaporated milk

Dry Food and Staples:
Rice
Olive oil
Flour for the bread machine
Yeast
1 pound of fusilli pasta
Olive oil cooking spray

Spices and Condiments:
Salt and pepper
Sugar
Italian herb mix (oregano, thyme, rosemary, sage)
Mayonnaise, mustard

Other items for your own personal shopping list:














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Ravioli and Spinach Gratin

Ingredients
1 small package of frozen ravioli
1 jar of pasta sauce
1 small package of frozen spinach
1 cup of Mozzarella cheese
Olive oil cooking spray
Parmesan cheese and parsley for garnish

Preparation
Cook the ravioli in boiling water according to package directions.
Drain the pasta and lay on paper towels to dry.
Thaw the spinach and squeeze all the moisture out using paper towels.
Spray a casserole dish with olive oil cooking spray.
Lay the spinach on the bottom of the casserole.
Place half the ravioli on the spinach.
Pour half the pasta sauce over it.
Spread half the cheese on it.
Repeat the layers with the rest of the ravioli, sauce, and cheese.
Bake in a 350 degree oven for 15 minutes until the cheese is melted.
Garnish with Parmesan cheese and parsley.

Photo/Suzanne Pitner, DinnerMagic

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Turkey and Rice Soup

Simple and quick, and a revisit of the delicious roast turkey.

Ingredients
4-8 cups of turkey broth, made from bones
2 cups of cooked turkey
2 celery stalks, chopped, with leaves
2 carrots, chopped
1 onion, chopped
¼ cup chopped parsley
1 cup of rice
1 small package of frozen peas

Preparation
Simmer the broth with the vegetables for 10 minutes in a stock pot.
Add the rice to the broth and cook for another 20 minutes.
Add one package of frozen peas and cook for five more minutes.

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Photo/Suzanne Pitner

Pasta Primavera with Turkey

This pasta is so quick to fix, you'll be tempted to make it every week on pasta night.

Ingredients:
2 cups of turkey, cut into chunks
2 cups chopped broccoli florets
1/2 red bell pepper chopped fine
2 carrots, grated
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 teaspoon crushed garlic, or one crushed garlic clove
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with pasta 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.
Add the garlic.
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 and carrots in with it.
Drain the pasta and vegetables. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the turkey chunks and stir until the pasta is well coated and the turkey is heated through.
Serve in bowls with extra cheese to garnish the top.

Photo/Lilhelen on Flickr

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Turkey Gratin with Potatoes and Swiss Chard

This can be made using leftover roasted root vegetables from the roast turkey dinner, or it can be made with potatoes, parsnip, carrots, onion.

Ingredients:
2 cups of chopped turkey
4 cups of leftover roasted root vegetables, OR
4 russet potatoes, peeled and cut
1 parsnip, peeled and cut
2 carrots, peeled and cut
1 onion, cut into quarters
1 head of Swiss Chard, with the spines cut out and the leaves chopped
2 cups of grated Monterey Jack cheese

Preparation:
Mix the turkey and vegetables together.
If you are using fresh vegetables, toss with 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil.
Stir in the Swiss Chard and place in a baking casserole dish.
Cover with the Monterey Jack cheese.
If you are using leftover roasted root vegetables, cook in a 350 degree oven for 25 minutes.
If you are using fresh vegetables, raise the temperature to 375 degrees. Bake for 45 minutes in a covered casserole dish. Uncover and bake 10 minutes longer to brown the cheese.

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Turkey Pizza on an Italian Herb Crust

The dough ingredients can be set in the bread machine in the morning before you leave for work. Put the bread machine on a delay cycle to have the dough ready to come out of the machine when you get home.

Ingredients for the pizza dough
1 cup and 2 tablespoons of water
2 tablespoons olive oil
3 cups of flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons Italian herbs (oregano, thyme, rosemary, sage)
1 package or 2 ½ teaspoons of yeast

Preparation
Place the dough ingredients in the bread machine.
Set the machine to the cycle for dough.

Ingredients for the pizza toppings
1 cup of turkey
½ cup of artichoke hearts
1 small can sliced black olives
1 jar of pizza sauce
2 cups of mozzarella cheese
Other toppings you might like

Preparation
When the dough is ready, form it into a ball and roll it out to a large circle.
Lay on the pizza pan or pizza stone and let it rest for 20 minutes.
Spread the pizza sauce on the dough.
Place ½ the cheese on the sauce.
Cover with toppings.
Put the rest of the cheese over the toppings.
Bake at 400 degrees for 18-22 minutes. The crust should be lightly browned and the cheese bubbly.

Photo/Dana McIsaac

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Dinner Magic Shopping List February Week 3

Click here for the menus for the Dinner Magic February Week 3 meals

Meats:
5 pound beef pot roast
2 pounds boneless, skinless chicken breast tenderloins
2 pounds catfish fillets

Dairy:
2 cups Mozzarella cheese
Eggs
¼ cup of feta cheese or other goat cheese
½ cup Parmesan cheese
4 ounces sour cream

Frozen Food:
1 small package peas and carrots
1 small package of frozen green beans or asparagus (or buy fresh if in season)

Fresh Produce:
2 russet potatoes
1 turnip
1 parsnip
4 carrots
1 bunch of celery
1 red bell pepper
2 green bell peppers
1 red onions
2 yellow onion
1 bunch green onions
2 bunches fresh spinach
1 bunch of cilantro
1 head of romaine lettuce
1 bag of shredded cabbage for coleslaw
1 tomato
1 cup of cherry tomatoes
8 ounces crimini mushrooms
1 lemon

Canned Food:
1 cup of beef broth
1 quart of chicken broth
1 jar artichoke hearts
1 jar pizza sauce
1 can refried beans
1 small jar chipotle hot sauce
Pineapple juice (individual serving size) or a small can of pineapple

Dry Food and Staples:
1 package of Lipton onion soup mix
Whole wheat flour
White flour
Olive oil
Vegetable oil
Mayonnaise
Mustard
Balsamic vinegar
1 pound rotini pasta
White rice and brown rice

Spices and Condiments:
Salt and pepper
Chili powder, cumin, rosemary, Cajun seasoning, celery seed
Sugar
1 package stir-fry seasoning mix
Soy sauce
Red wine for cooking
White wine for cooking

Other items for your own personal shopping list:




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Dinner Magic Menus February Week 3

Click here for the Dinner Magic Shopping List for February Week 3 menus.

Pot Roast with Homemade Bread

Beef Roast and Artichoke Pizza

Spicy Fajitas with Chipotle Refried Beans

Stir Fried Rice with Beef


Rotini with Balsamic Chicken and Spinach


Rosemary and Parmesan Chicken and Rice

Cajun Catfish with Creamy Coleslaw

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