Honey Mustard Grilled Chicken Salad

Ingredients:
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks

Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.

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Bacon Wrapped Chicken on Grilled Potatoes with Green Beans

Ingredients:
5 slices of bacon or pancetta
4 chicken breasts
½ teaspoon of pepper
8 red potatoes
4 cups green beans, trimmed

Preparation:
Preheat the oven to 375 degrees.
Wrap one slice of bacon around each chicken breast and secure with a toothpick.
Cut the potatoes into quarters and place on a pan sprayed with cooking spray.
Sprinkle the potatoes with salt and pepper.
Put the chicken breasts in the oven and bake for 45 to 55 minutes.
Bake the potatoes for 30 minutes.
While the chicken and potatoes bake, cook the last slice of bacon.
Cook the green beans for 3 to 5 minutes in boiling water.
Drain the water off. If you would like, save the water in the freezer to use in a soup or stew in place of broth.
Crumble the bacon and top the green beans with it.
When the potatoes and chicken are done, serve them on a plate with the green beans.

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Sausage and Portobello Pizza on a Garlic Herb Crust

Just looking at pizza gives me ideas for new toppings. This picture birthed several ideas, and the Sausage Portobello pizza is one of those babies.


Ingredients:
Bread dough for pizza crust ingredients (see the recipe for Garden Vegetable Pizza)
½ pound of sausage
1 portobello mushroom top, cut small, or 8 ounces crimini mushrooms, sliced
1 bell pepper, sliced
1 red onion, chopped
1 jar pizza sauce
2 cups of grated Mozzarella cheese

Preparation:
Prepare the bread dough in the bread machine.
Roll out to a 16 inch pizza round and let it rest for 20 minutes.
Cook the sausage in a pan until brown and crumbly.
Remove from the pan.
Cook the mushrooms in the pan until browned on all sides.
Spread the pizza sauce on the crust.
Top with 2 cups of mozarella cheese.
Top the cheese with the sausage, mushrooms, bell pepper slices and chopped onion.
Bake at 425 degrees for 12-18 minutes.

Creamy Asparagus and Mushroom Risotto

My family has grown to love risotto dishes since we first started making them about five years ago. Even when nothing is added, the arborio rice cooks up with a creamy texture that tastes as if it has a sauce on it. We love mushrooms, and we love asparagus, so this dish is a triple favorite.


Ingredients:
2 cups of risotto (arborio rice)
1 bunch of asparagus, cut into one inch pieces
4 ounces of mushrooms, sliced
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 cup of white wine

Preparation:
Place the risotto in a pan and add 1 cup of chicken broth.
Cook over medium high heat until the liquid is absorbed.
Add the remaining two cups of chicken broth and 1 cup of wine.
Continue to cook another twenty minutes until the liquid is absorbed.
While the risotto cooks, brown the mushrooms in three tablespoons of chicken broth.
Cook the asparagus in the microwave in ¼ cup of water for 3 minutes.
Stir the mushrooms, asparagus, and cream of mushroom soup into the risotto.
Serve with grated Parmesan cheese on top and a glass of the white wine.

Photo/Panduh on Flickr

Dinner Magic Menus May Week 1

With 5 of these meals ready in less than 30 minutes, why would you want to eat out?
Here is the complete Dinner Magic Shopping List for the May Week 1 meals. 


Cheesy Ham Stuffed Potatoes with Three Bean Salad

Chicken in Lime with Cumin Potatoes and Black Beans

Spring Vegetables and Pasta

Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots

Shrimp Tostadas


Ham Spaghetti Carbonara with Caesar Salad

Chicken Pot Pie in a Bread Bowl

Dinner Magic Shopping List May Week 1

This is everything you need to cook the meals in the Dinner Magic Menus May Week 1.

Meats:
4 cups of chicken, cut up (Try a roasted chicken from the deli.)
2 cups chopped ham or 1 small canned ham
1 pound cooked shrimp
1 pound pork tenderloin
4 boneless, skinless chicken breasts

Dairy:
Eggs
Half and half
Real butter, (not margarine)
Parmesan cheese
½ pound grated Cheddar cheese

Frozen Food:
1 small package mixed vegetables

Fresh Produce:
1 head of Romaine lettuce
1 head of iceberg lettuce
2 tomatoes
1 yellow onion
1 head broccoli florets
1 bunch or bag of carrots
1 small bunch of asparagus
1 zucchini squash
1 bunch of fresh basil
1 small bunch of chives
3 limes or lime juice
8 russet potatoes

Canned Food:
1 jar of prepared chicken or turkey gravy
1 can (15 ounce) refried beans
Chunky tomato or mango salasa
1 small can pineapple chunks
1 jar Alfredo sauce
1 can of chicken broth
1 can three bean salad

Dry Food and Staples:
4 small sourdough bread rounds
1 pound whole wheat spaghetti
1 pound whole wheat rotini pasta
Croutons
Tostada shells
Rice
Cornstarch

Spices and Condiments:
Salt and pepper
Lemon pepper seasoning, ground cumin, paprika
Olive oil
Caesar salad dressing
1 jar teriyaki sauce
1 small jar honey
Dijon style mustard

Other items for your own personal shopping list:

Cheesy Ham Stuffed Potatoes with Three Bean Salad

This quick little meal can be ready in about 15 minutes. It’s perfect for those busy weeknights.

Ingredients:
4 russet potatoes for baking
1 cup of chopped ham
2 tablespoons butter
¼ to ½ cup milk
½ cup grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper to taste
½ head of iceberg lettuce, chopped
1 can (13 ounces) three bean salad

Preparation:
Scrub the potatoes and poke a few holes in each one with a fork.
Place the potatoes in the microwave and cover with a moist paper towel. The paper towel will keep them from drying out.
Microwave for 10-12 minutes, or until they are fork tender.
While they cook, chop the lettuce and place in a bowl. Toss with the three bean salad.
When the potatoes are done, cut them in half and scoop out the inside.
Mix with the butter, milk, chives, and ham, mashing the potatoes.
Place the mashed potato mixture back in the shell.
Sprinkle the cheddar cheese on top.
Place under the broiler for 30 seconds to one minute, just until browned.
Serve piping hot alongside the salad.


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

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Chicken Pot Pie in a Bread Bowl

Ingredients:
2 cups of chicken, cut into chunks (a roasted chicken from the deli is good for this)
1 package of frozen mixed vegetables
1 jar of prepared chicken or turkey gravy
4 small sourdough rounds for bread bowls

Preparation:
Mix the chicken, vegetables, and gravy and place in a microwave safe bowl.
Cook on high for 5 minutes, stirring halfway through.
Cut a hollow out of each sourdough round to make a bowl.
Pour the chicken mixture into the bowls.
Serve immediately.



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

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Ham Spaghetti Carbonara with Caesar Salad

Ingredients:
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons

Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.



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

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Shrimp Tostadas

Bring the taste of coastal Mexico to your dinner table with these easy to make tostadas.

Ingredients:
Prepared tostada shells
1 pound cooked shrimp
2 cups of shredded iceberg lettuce
¼ cup of chopped cilantro
2 tomatoes, chopped
½ onion, chopped
1 cup grated cheddar cheese
1 can of refried beans, any style
Salsa

Preparation:
Coarsely chop the shrimp.
Mix the shredded lettuce with the cilantro.
Cook the refried beans in the microwave 4 minutes, stirring after 2 minutes.
Place the tomatoes in a bowl, the onions in another, and the cheese in a third bowl.
Top the tostada shells with refried beans, then the shrimp, then some cheese.
Add the lettuce, tomatoes and onion on top.
Let each person add salsa to taste on top.


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

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Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots

Ingredients:
1 pound pork tenderloin, cut into cubes
1 small can of pineapple cubes
1 jar of teriyaki sauce
1 head of broccoli florets
1 cup of sliced carrots
2 cups of rice
½ teaspoon salt
¼ teaspoon pepper

Preparation:
Bring 3 ¾ cups of water to a boil.
Lower to a simmer and add the rice, salt, and pepper.
Cover and cook for 20 minutes.
Place the pork and pineapple on skewers.
Brush with the teriyaki sauce.
Grill on an indoor grill until browned and the juice runs clear.
Put the broccoli and carrots in ¼ cup of water in a bowl.
Microwave for 3 minutes, until crisp tender.
Place the pork and pineapple on a bed of rice with the vegetables on the side.

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

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Spring Vegetables and Pasta

Take advantage of the fresh asparagus in the markets right now with this pasta and vegetable dish.

Ingredients:
1 pound of whole wheat rotini pasta
½ pound of asparagus, cut into 1 inch pieces
½ cup grated carrots
½ cup zucchini, cut into strips
¼ cup chopped fresh basil
1 cup of cooked chicken (you can buy this in the deli)
1 jar of Alfredo sauce
Parmesan cheese for topping

Preparation:
Cook the pasta in boiling water according to package directions.
During the last 3 minutes of cooking, toss in the asparagus.
Drain the pasta and asparagus.
Stir in the carrots, zucchini, basil, chicken, and Alfredo sauce.
Sprinkle with Parmesan cheese.


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

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Chicken in Lime with Cumin Potatoes and Black Beans

Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
½ cup chicken broth
1 tablespoon honey
3 tablespoons lime juice
1 tablespoon Dijon style mustard
1 teaspoon of cornstarch mixed with 2 teaspoons of broth
4 russet potatoes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper

Preparation:
Pound the chicken breasts between two pieces of waxed paper until they are ½ thick.
Sprinkle with lemon pepper seasoning.
Heat the oil in a skillet.
Cook the breasts in the oil until well done and browned.
Remove from heat and keep warm in the oven.
Slice the potatoes in thin slices.
Toss in a bowl with 2 teaspoons olive oil, just to coat.
Lay the potatoes on a baking sheet.
Sprinkle with the cumin, paprika, and salt and pepper.
Bake at 450 degrees for 20 minutes, or until fork tender.
Rinse and drain the black beans.
Mix the beans with ¼ cup of chunky tomato salsa or mango salsa. Place in a serving dish.
Stir the broth into the skillet and add the honey, mustard, and lime juice.
Cook and stir for 4-5 minutes. Mix the cornstarch and 2 teaspoons of broth.
Stir the cornstarch mixture in to the mustard mixture and cook until it thickens, about 1 minute.
Place the chicken breasts back into the pan, and turn to coat them with the mustard lime sauce.
Serve with the potatoes and black beans.

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

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Dinner Magic Menus April Week 4

This week's menus are a celebration of the first fruits of the garden. Spinach, artichokes, radicchio, and mint are featured in almost all of the dinners. If you have a garden, wonderful! If not, find a good farmer's market and pick up the freshest vegetables you can. The flavor of spring will come through in your cooking.

Here is the complete Dinner Magic Shopping List for the meals of April Week 4.



Chicken Parmesan with Escarole over Angel Hair Pasta

Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions

Simmered Scallops Italiano over Fettucini

Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

Artichoke and Chicken Quesadillas

Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Greek Chicken with Tabouleh




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

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Dinner Magic Shopping List April Week 4

These are all the groceries you will need to create the meals for Dinner Magic Menus April Week 4.

Meats:
1 pound chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound salmon steak
1 roasted deli chicken (or buy a roaster and cook it at home)
4 lamb chops
1 pound bay scallops (Bay scallops are the smaller ones. Just remember that the sea is bigger than the bay, so sea scallops are bigger than bay scallops.)

Dairy:
Plain Greek yogurt
Grated Parmesan cheese
8 ounces of grated Jack cheese
8 ounces goat cheese

Frozen Food:
1 loaf frozen whole wheat bread dough (or make your own)

Fresh Produce:
4 romaine hearts
1 head of radicchio
1 bunch of escarole (about 4 cups)
½ pound fresh asparagus
2 bags of baby spinach (about 8 cups)
3 tomatoes
2 large yellow onions
1 bunch green onions
2 portobello mushroom tops
1 cucumber
1 bunch parsley
1 sprig of mint
1 head of garlic, or a jar of crushed organic garlic
2 lemons
6 red potatoes
1 head of broccoli

Canned Food:
1 can chopped black olives
1 can (13 ounces) diced tomatoes
1 small (8 ounce) jar of pesto
1 small jar of marinated artichoke hearts
1 jar of spaghetti sauce

Dry Food and Staples:
½ cup bulgur wheat
¼ cup chopped walnuts
1 pound fettucini
1 pound angel hair pasta
Burrito size whole wheat tortillas
Olive oil
Croutons
Italian style bread crumbs

Spices and Condiments:
Salt and pepper
Dill, ground oregano, red pepper, lemon pepper
Italian dressing, Ceasar salad dressing

Other items for your own personal shopping list:






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

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Chicken Parmesan with Escarole over Angel Hair Pasta

Ingredients:

• 1 clove of garlic, crushed
• 1 yellow onion, chopped
• 2 large portobello mushroom tops, sliced
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• ½ cup of Italian bread crumbs
• ¼ cup parmesan cheese
• 1 jar of spaghetti sauce
• 1 pound of angel hair pasta
• 4 cups of escarole, chopped

Preparation:
Pound the chicken breasts with a kitchen mallet between two sheets of plastic wrap.
Heat the olive oil in a pan and add the garlic.
Cook the onion and escarole in the oil until tender.
Remove from the pan and keep warm.
Place the portobello mushrooms in the pan and cook until brown around the edges.
Remove from the pan and keep warm.
Mix the Italian bread crumbs and Parmesan cheese in a zip top plastic bag.
Place the chicken breasts in the bag and shake to coat.
Cook the chicken breasts in the pan over medium heat about 2 minutes on each side.
Cover the chicken with the spaghetti sauce.
Add the escarole, onions, garlic, and mushrooms to the pan and simmer over low heat about 15 minutes.
While the chicken and sauce simmers, cook the pasta according to package directions.
Serve alone or with a tossed salad.

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

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Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions

Making this pizza with frozen bread dough makes it fast enough for a weeknight.

Ingredients:

• 1 loaf of frozen whole wheat bread dough, softened
• 1 small jar of pesto
• 1 large yellow onion, sliced thinly into rings
• 1 tomato, sliced thin
• 8 ounces goat cheese
• 1 small jar of artichoke hearts
• 2 cups of fresh baby spinach

Preparation:
Knead the bread dough on a floured surface.
Roll the dough out to a 16 inch circle and place on a pizza pan.
Allow the pizza dough to rest for twenty minutes.
Spray a pan with cooking spray and cook the onions over medium high heat for 20 minutes or until they caramelize.
Spread the pesto sauce over the pizza dough.
Cover the pesto with the caramelized onions, goat cheese, artichoke hearts, and spinach.
Bake at 450 degrees for 15-18 minutes.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Simmered Scallops Italiano over Fettucini

Ingredients:

• 1 tablespoon olive oil
• 1 pound of fresh sea scallops
• 1 can (13 ounces) diced tomatoes
• 1 teaspoon ground oregano
• ½ teaspoon red pepper
• ¼ cup of Parmesan cheese
• 1 pound fettucini
• 4 cups of broccoli florets
• 4 cups of romaine lettuce, chopped
• 2 tablespoons of Ceasar salad dressing
• 1 cup of croutons

Preparation:
Cook the scallops in the olive oil just until they turn color, about 3 minutes.
Add the tomatoes, spices, and broccoli. Simmer over medium heat ten minutes.
Cook the fettucini in boiling salted water until al dente, about 9 minutes.
While the fettucini and scallops cook, toss the romaine lettuce, salad dressing, and croutons.
Sprinkle the Parmesan cheese over the top of the salad.
Serve the simmered scallops over the fettucini with the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

This salad celebrates spring alongside the lamb chops.

Ingredients:

• 6 small red potatoes, washed and scrubbed
• 2 teaspoons olive oil
• 4 cups of baby spinach
• ¼ cup chopped walnuts
• 2 tablespoons aged balsamic vinegar
• 4 lamb chops
• ½ cup Greek yogurt
• 4 mint leaves
• Zest of ½ lemon

Preparation:
Place the lemon zest and mint leave in a small food chopper and pulse.
Add the yogurt and whip until blended. Place in the refrigerator until ready to serve.
Cut the potatoes into bite sized pieces.
Microwave the potatoes with 2 tablespoons of water for 3 minutes.
Heat the olive oil in a skillet.
Remove the potatoes from the microwave and saute in the oil until tender and brown.
Toss the potatoes with the spinach, walnuts, and balsamic vinegar.
Preheat an indoor grill.
Sprinkle the lamb chops with sea salt and pepper and grill until well done.
Serve the lamb chops with a dollop of lemony mint yogurt and the salad.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Artichoke and Chicken Quesadillas

This fresh version of a quesadilla is perfect when the garden is just beginning to put on spinach and basil. We've had it with and without the basil, depending on if we had any available in the garden, and the basil adds a whole new dimension to it. The basil version pairs wonderfully with Carvalho Family Old Vine Zinfandel wine.

Ingredients:
4 burrito size whole wheat tortillas
8 ounces Jack cheese, grated
1 jar artichoke hearts, chopped
2 cups of roasted chicken, chopped
1 cup of baby spinach leaves, chopped
(Optional) A few leaves of fresh basil
Sea salt and pepper

Preparation:
Lay the tortillas on a flat surface.
Spread the cheese on the tortillas.
Top with the artichoke hearts, the roasted chicken, and the spinach leaves, and basil.
Fold the tortillas in half to close.
Grill on an indoor grill for 2 minutes.
Top with salsa and sour cream.


Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Ingredients:

• 1 pound of salmon steaks
• 1 lemon, sliced
• ½ teaspoon dill
• ½ cup of yogurt
• 1 tablespoon olive oil
• 2 romaine hearts, chopped
• 1 head of radicchio, chopped
• ½ pound of fresh asparagus, cut into 1 inch pieces
• ½ cup Parmesan cheese
• ½ teaspoon lemon pepper

Preparation:
Preheat the oven to 425 degrees.
Lay the salmon steaks on a baking sheet and place slices of lemon on top.
Bake in the oven for 10-15 minutes, or until the salmon flakes easily with a fork.
Heat the olive oil in a pan.
Cook the romaine, radicchio, and asparagus in the oil for 5 minutes, tossing frequently.
Sprinkle with the lemon pepper and Parmesan cheese and toss into the vegetable salad.
Stir together the yogurt and dill.
Serve the salmon with a dollop of yogurt and dill on top and the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Grilled Chicken with Tabouleh Salad

Ingredients:

• 1 pound chicken breast tenderloins
• ½ cup of Italian dressing
• ½ cup of bulgur
• 2 tomatoes, chopped fine
• 2 green onions, chopped
• 1 can chopped black olives
• ½ cup chopped cucumber
• ½ cup of chopped parsley
• ¼ cup chopped mint leaves
• ¼ cup of lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt

Preparation:
In the morning, marinate the chicken breasts in the Italian dressing.
Make the tabouleh salad and place in the refrigerator.
In the evening, cook the chicken breasts on an indoor grill until cooked through.
Serve on a bed of tabouleh.

Cook the tabouleh:
Bring 1 ¼ cups of water to a boil.
Pour the bulgur in to the water, cover, and allow to stand for 20 minutes, until all the water is absorbed.
Pour the bulgur into a bowl and stir in the remaining ingredients.
Place in the refrigerator for several hours.

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

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Dinner Magic Menus April Week 3

The Dinner Magic Shopping List for April Week 3 has all the grocery items you need to prepare these meals.

This week, all the menus are for low calorie easy meals. They're light and healthy foods and they fill you up. You can substitute low calorie dressings and low fat sour cream for the regular versions to save even more calories.

Grilled Smoked Turkey, Muenster, and Apple Sandwiches

Chicken Pineapple Kabobs with Salad

Mushroom Grilled Pork Chops with Sweet Melon Salad

Baked Pesto Chicken with Sauteed Spinach and Garlic Smashed Potatoes

Tuna, Barley, and Black Bean Salad

Chicken Soft Tacos

Sesame Chicken and Salad



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

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Dinner Magic Shopping List April Week 3

This is the shopping list for Dinner Magic Menus April Week 3.

Meats:
8 ounces deli smoked turkey breast, sliced thin
1 pound boneless, skinless chicken breasts
4 sirloin pork chops, thin cut
1 small fryer chicken, cut up
2 pounds chicken breast tenderloins

Dairy:
4 ounces sliced Muenster cheese
1 cup vanilla yogurt
4 ounces sour cream

Frozen Food:
Broccoli, carrots, and cauliflower vegetable mix

Fresh Produce:
2 Granny Smith apples
1 nectarine or peach
1 individual size watermelon
1 honeydew or cantaloupe
1 head of garlic
1 red onion
1 yellow onion
3 bell peppers
3 tomatoes
4 cups spring salad greens
2 heads of iceberg lettuce
1 head of Romaine lettuce
8 cups baby spinach leaves
1 cucumber
1 bunch green onions
8 ounces mushrooms
4 ounces edamame
2 sweet potatoes
4 russet potatoes
1 head of broccoli
1 sprig of mint

Canned Food:
1 can (15 ounces) pineapple chunks
2 cans water packed tuna
1 can (13 ounces) black beans
1 can diced green chiles
1 can sliced black olives
1 can yellow corn
Salsa

Dry Food and Staples:
1 loaf whole wheat bread
1 package taco size tortillas
Sunflower seeds
Quick cooking pearl barley
Brown rice
Cooking spray
1 bottle rice wine vinegar
Olive oil
Sesame or vegetable oil
Salad croutons

Spices and Condiments:
Salt and pepper
Oregano, ground cumin, 1 package taco seasoning mix, sesame seeds
Dijon style mustard
Raspberry vinaigrette
Asian style salad dressing
Ranch style dressing
1 bottle soy sauce

Other items for your own personal shopping list:





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

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Sesame Chicken and Salad

Ingredients:

• 1 pound chicken breast tenderloins
• 3 tablespoons soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable or sesame oil
• 2 cups brown rice
• 1 small package frozen broccoli, carrots, and cauliflower
• 1 small head of lettuce, chopped
• 1 tomato, sliced
• Any flavor salad dressing

Preparation:
Mix the oil, sesame seeds, and soy sauce in a bowl.
Place the chicken breast tenderloins in the bowl and marinate for 20 minutes.
While the chicken marinates, begin cooking the rice according to package directions.
Toss the salad ingredients with 2 tablespoons of dressing.
Grill the chicken on the indoor grill until the pieces are well done and browned.
Heat the vegetables in the microwave for 6-7 minutes.
Serve the chicken over a bed of rice with the vegetables and salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Tuna, Barley, and Black Bean Salad

This dish can be made ahead of time and allowed to sit in the refrigerator until dinner. Serve it on a bed of Romaine lettuce with extra dressing on the side.

Ingredients:

• 1 cup of quick cooking pearl barley
• ½ cup Asian style salad dressing
• 2 cans water packed tuna
• 1 can black beans, rinsed and drained
• 1 bell pepper, chopped into small pieces
• 1 green onion, chopped fine
• 1 head of Romaine lettuce, chopped

Preparation:
Cook the barley according to package directions.
Toss with the tuna, black beans, bell pepper, and onion with ¼ cup of salad dressing
Serve over a bed of lettuce with additional dressing on the side.

You can change the flavor of this salad by choosing an Italian dressing, or a raspberry vinaigrette.

Wine pairing:
This salad pairs perfectly with Daniel Gehrs Oak Free Chardonnay or Barefoot Chardonnay.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Baked Pesto Chicken with Sauteed Spinach and Garlic Smashed Potatoes

Ingredients:

• 1 small fryer chicken, cut into pieces
• 1 small jar of pesto, or use my basil pesto or parsley pesto recipe
• 4 russet potatoes, peeled
• 2 cloves garlic
• ¼ cup of sour cream
• 6 cups of spinach
• 1 tablespoon olive oil
• ½ head of iceberg lettuce
• 1 cup spring mix salad greens
• 1 tomato, cut into pieces
• ½ cucumber, sliced
• Italian salad dressing
• Croutons
• Salt and pepper

Preparation:
Line a baking pan with aluminum foil.
Spray the foil with cooking spray.
Lay the chicken in the pan and spread the pesto over all the pieces.
Bake in the oven at 375 degrees for 45 minutes.
Boil the potatoes and garlic in salted water until they are tender.
While the potatoes boil, toss the salad ingredients with 2 tablespoons of Italian dressing.
Drain the potatoes and smash them with ¼ cup of sour cream.
Heat the olive oil in a skillet.
Add the spinach, and cover with a lid.
Cook the spinach about 4 minutes, stirring occasionally, until it is tender.
Serve the chicken on a bed of spinach with the potatoes and salad.

Note: For the photo above, I used boneless, skinless chicken breasts. I used an 8 ounce jar of sun dried tomato pesto by Classico, instead of a basil pesto. 


Photo/Suzanne Pitner

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.