Dinner Magic Shopping List June Week 3

These are all the ingredients you'll need to make the seven dinners on the Dinner Magic Menus for June Week 3.

Meats:
2 pounds of short ribs or country style boneless pork ribs
4 boneless, skinless chicken breasts

Dairy:
Butter
Grated Parmesan cheese
16 ounces of Mozzarella
4 slices of provolone cheese
Optional: 8 ounces of Ricotta cheese

Frozen Food:
1 small package of frozen sugar snap peas
1 small package of broccoli florets
1 package (15 to 20 ounces) of frozen cheese ravioli

Fresh Food:
3 pints of cherry tomatoes
3 red or yellow tomatoes
1 fresh zucchini
1 bunch green onions
1 yellow onion
1 bunch of basil, (about 12 leaves)
2 hearts of romaine lettuce
1 head of garlic, or one jar crushed garlic
1 sprig of fresh rosemary
1 bunch fresh cilantro
1 fresh lime
4 cups of spring mix for salad
1 small head of iceberg lettuce
1 bunch or bag of fresh spinach
1 small package shredded cabbage for coleslaw
2 cucumbers
4 portobello mushroom tops
1 bag of shredded carrots
2 large plums or nectarines
4 golden beets

Canned Food:
1 jar pesto sauce (or 2 more bunches of fresh basil for homemade pesto sauce)
1 can chicken stock
1 small can sliced black olives
1 jar of roasted red bell peppers
1 jar of nonpareil capers
1 jar of Alfredo sauce
1 bottle of barbecue sauce, any flavor

Dry Food and Staples:
Olive oil
1 pound of fusilli or rotini pasta
1 pound of wheel shaped pasta or penne
Balsamic vinegar
White vinegar
1 loaf of ciabatta or French bread
Small box of raisins
¼ cup of chopped walnuts

Spices and Condiments:
Salt, pepper, red pepper
Mrs. Dash lemon pepper seasoning
Sugar
Dijon style mustard
Mayonnaise
Honey
Italian dressing

Other items needed:






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

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Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



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

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Rosemary Dijon Chicken Breast with Grilled Tuscan Bread Salad

This salad is becoming more popular and is appearing in many different recipes. Here is my version. The Rosemary Dijon Chicken is one of our family favorites, and the taste complements the salad perfectly.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup of chicken stock
• ¼ cup of Dijon style mustard
• 2 tablespoons of fresh rosemary, chopped
• 1 loaf of ciabatta or French bread, cut into thick slices
• ½ cup olive oil
• 1 clove of garlic crushed, or 1 teaspoon crushed garlic
• ¼ cup of balsamic vinegar
• 1 pint of cherry tomatoes
• 6 green onions, chopped
• 1 bunch of basil, (about 12 leaves), chopped
• 8 ounces of Mozzarella, cut into bite size pieces
• 4 cups of chopped romaine lettuce

Preparation:
Salad instructions:
Heat up the indoor grill.
Mix the olive oil, balsamic vinegar, and garlic in a dressing cruet.
Pour ½ the oil mixture in a bowl to use for grilling the bread. Save the rest for the salad.
Brush the bread slices with the oil mixture and grill until well browned.
Place on a cutting board and let them cool.
Cut the bread into bite sized pieces.
Toss the bread in the remaining dressing and let it soak while you cook the chicken breasts.
Toss the bread, tomato, onions, basil, and Mozzarella together and serve over a bed of romaine.

Chicken instructions:
Cut the chicken breasts in half.
Place them between two pieces of cling wrap and pound until very thin.
Heat ¼ cup of chicken stock in a frying pan and cook the chicken in it until it browns.
Remove the chicken to a plate and cover with foil to keep warm.
Add the rosemary and Dijon mustard and the remaining ¼ cup of chicken stock to the pan.
Heat until warm. This is a sauce. If you want it thinner, add more chicken stock one tablespoon at a time.
Pour the Dijon sauce over the prepared chicken breasts and serve with the Grilled Tuscan Bread Salad.


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

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Grilled Portobello and Pesto Sandwiches with a Fresh Garden Salad

This vegetarian meal is perfect for lunch or dinner. It cooks up quickly without heating up the kitchen.

Ingredients:

• 4 portobello mushroom tops
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 jar of pesto, or try my easy basil pesto recipe
• 1 jar of roasted red bell peppers
• 2 tablespoons of capers
• 4 slices of provolone cheese
• 4 cups of spring mix for salad
• 4 cups of romaine
• 1 sliced tomato
• ½ sliced cucumber
• ¼ cup of sliced black olives
• ¼ cup of Italian dressing

Preparation:
Toss the salad ingredients together with the dressing and place in individual serving bowls.
Heat the olive oil and butter in a frying pan.
Cook the mushrooms in the pan until they begin to get crisp on the outside.
Remove from the pan and set on a paper towel lined plate.
For each sandwich, spread some of the pesto on the bread slices.
Add some bell peppers, capers and a slice of cheese.
Top with a mushroom.
Grill in the indoor grill until the bread is golden brown and the cheese is melted.

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

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Pork and Plum Kebabs with a Carrot Raisin Salad

These kebabs get a hint of Southwestern flavor with the lime and cilantro glaze. They can be cooked on the outdoor grill or the indoor grill. You can change it up by using whatever fruit is best at your farmers market or grocery. Mango works well, as does pineapple or peaches.
Ingredients:

• 2 large plums or nectarines, cut into wedges (Choose fruit that is ripe, but still firm.)
• 1 pound country style boneless pork ribs, cut into chunks
• 3 tablespoons of honey
• Juice from one fresh lime
• 2 tablespoons of chopped fresh cilantro
• ½ teaspoon of red pepper
• 1 bag of shredded carrots
• ½ cup of raisins
• ½ cup of mayonnaise
• ¼ cup of vinegar
• ¼ cup of sugar

Preparation:
Mix the mayonnaise, vinegar, and sugar. This is a basic coleslaw dressing.
Pour it over the carrots and raisins and stir to mix well.
Refrigerate while preparing the kebabs.
Slide the meat and plums or nectarines onto skewers, alternating meat and fruit.
Mix the honey, lime, cilantro, and pepper in a bowl.
Brush over the kebabs.
Continue to brush the kebabs with the glaze as they cook.
The glaze should turn brown as it cooks.
Once they are off the grill, drizzle the kebabs with a bit more glaze.
These can be served with tortillas, French bread, or even over rice.

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

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Golden Beet and Warm Chicken Salad

This main dish salad uses golden beets, which have a smooth flavor and beautiful color. The color doesn’t run the way it does with red beets, making it a good choice for salads. Make one large salad, or make four salads on individual plates.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 teaspoons Mrs. Dash lemon pepper salt free seasoning
• 4 golden beets, scrubbed and peeled
• ½ head of iceberg lettuce, chopped
• ¼ cup of chopped cilantro
• ½ cup of fresh baby spinach
• ¼ cup of chopped walnuts
• 2 red or yellow tomatoes, sliced (Golden tomatoes look wonderful in this salad.)
• ¼ cup Balsamic vinaigrette

Preparation:
Cook the beets in the microwave 1-2 minutes per beet, depending on their size. They should be fork tender.
While the beets are cooking, sprinkle the chicken breasts with lemon pepper seasoning and cook on the indoor grill until well done.
Slice the chicken breasts into small pieces.
Cut the golden beets into bite sized chunks.
Place the beets, lettuce, cilantro, and spinach in a bowl and toss with the vinaigrette.
Top the vegetables with the chicken, tomatoes, and chopped walnuts.
Serve while the beets and chicken are still warm.
Enjoy this with a light Pinot Grigio wine.


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

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Short Ribs with Cool Pasta Cucumber Salad

Cook the ribs in the slow cooker to keep the kitchen cool and to make your life easier. The pasta salad takes about 25 minutes to make. If you do it in the morning, it will be well chilled by the time the ribs are done.

Ingredients:

• 1 pound of short ribs or country style pork ribs
• 1 bottle of barbecue sauce
• 1 package of wheel shaped pasta or penne pasta
• 2 cups of shredded cabbage for coleslaw
• 1 yellow onion chopped fine
• 1 cucumber, seeded and chopped fine
• ¾ cup of mayonnaise
• 2 tablespoons of Dijon style mustard
• ¼ cup of sugar
• ¼ cup of white vinegar
• 1 cup of cherry tomatoes

Preparation:
Cook the short ribs in the slow cooker until well done, about 4 hours on high or 6 hours on low.
Drain off any fat.
Brush the ribs with barbecue sauce and return to the slow cooker. Keep warm while you make the Cool Pasta Cucumber Salad.
Cook the pasta according to package directions.
Drain and rinse with cold water until it is cool.


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

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Quick and Easy Ravioli Lasagna Florentine

Quick and Easy Ravioli Lasagna Florentine

This casserole takes only minutes to make for a quick weeknight supper. Double the recipe and bake in two pans, so you have one for now, and one for another day.

Ingredients:

• 1 jar of Alfredo sauce
• 1 package (15 to 20 ounces) of frozen cheese ravioli
• 2 cups of fresh spinach, chopped
• 8 ounces of shredded Mozzarella cheese
• Optional if you like extra cheesy: 8 ounces of Ricotta cheese

Preparation:
Spray a casserole baking dish with cooking spray.
Spread a large spoonful of Alfredo sauce in the bottom of the pan.
Lay half the ravioli on the sauce.
Cover with half the Ricotta, half the spinach, and half the Mozzarella.
Repeat the layer, ending with the Mozarella.
Cover with foil and bake in the oven at 375 degrees for 30 minutes or until the sauce is bubbling.
Remove the foil and bake another ten minutes or until the top is browned.
This recipe will feed 4-6 people.

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

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Dinner Magic Menus June Week 2

This week's menus are a celebration of the beginning of summer. They're light, some can be made on the grill, and there are more salad dinners on the menu. Enjoy!

Everything you need to make these meals is on the Dinner Magic Grocery Shopping List for June Week 2.

Stir Fried Chicken with Bok Choy


Shrimp and Bell Pepper Skewers with Grilled Peaches


Asian Grilled Salmon over Quinoa

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad


Spinach Salad Nicoise with Crunchy French Bread


Asian Chicken Cabbage Salad with Fresh Pineapple


Chicken Tagine over Couscous with Green Beans and Slivered Almonds


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Dinner Magic Shopping List June Week 2

This shopping list is all the groceries you need to make the delicious meals in the Dinner Magic Menus for June Week 2.

Meats:
5 boneless skinless chicken breasts
6 to 8 chicken thighs and legs, bone in
1 ½ pounds of boneless, skinless chicken thighs
1 pound of large shrimp
1 pound of salmon steak or salmon fillet

Dairy:
Eggs

Frozen Food:
1 small package of frozen snow peas
2 small packages whole green beans

Fresh Food:
2 pounds of red or yellow potatoes
4 new potatoes
1 portobello mushroom top or 4 ounces crimini mushrooms
8 ounces of mushrooms (white or brown)
3 yellow onion
1 red onion
1 bunch of green onions
1 or 2 carrots
4 cups of baby spinach
1 small package of cherry tomatoes
1 head of green cabbage
2 small bunches of baby bok choy
1 green bell pepper and 2 orange or red bell pepper
2 large peaches
1 lemon
1 pineapple
1 head of garlic, or one jar of crushed garlic
1 sprig of rosemary

Canned Food:
2 cans (5 ounces) albacore tuna
1 can chicken broth
1 can garbanzo beans
1 small can sliced black olives
1 small can tomato paste
1 bottle of barbecue sauce, any flavor
1 small jar apricot jam
Dill pickle spears

Dry Food and Staples:
Rice wine vinegar
Soy sauce
Canola oil (or other oil of your choice)
Brown sugar, white sugar
¼ cup slivered almonds
1 package of soba noodles or angel hair pasta
1 package of ramen noodles, chicken flavor
¼ cup of golden or dark raisins
1 small package (2 cups) couscous
1 small package (2 cups) quinoa
Whole wheat hamburger buns
1 loaf of French bread or a baguette

Spices and Condiments:
Salt and pepper
Powdered ginger, sesame seeds, red pepper flakes, celery seed, cumin, cinnamon
Cornstarch
1 bottle Italian vinaigrette
Teriyaki sauce

Other items needed for your personal shopping list:





For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Chicken Tagine over Couscous with Green Beans and Slivered Almonds

Tagine is a Moroccan stew that can be made with vegetables or without. My family loves vegetables in it, but if you prefer, you can leave out the bell pepper and garbanzo beans. We also love green olives, so I stir a few in during the last few minutes of cooking, but those are optional, too. This is another slow cooker meal that allows you to create a wonderful dinner without heating up the kitchen. This recipe will serve 4-6 people.

Ingredients:
1 ½ pounds of boneless, skinless chicken thighs
2 yellow onions, sliced
½ cup of apricot jam
¼ cup of golden or dark raisins
1 can of garbanzo beans or chickpeas, drained and rinsed
1 red or orange bell pepper, cut into pieces
1/2 cup of grated carrot
1 cup of chicken broth
2 tablespoons of tomato paste
2 tablespoons of lemon juice (you may substitute white vinegar for this)
1 ½ teaspoons of cumin
1 ½ teaspoons of powdered ginger
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon pepper
2 tablespoons cornstarch
1 small package of green beans
¼ cup slivered almonds
2 cups uncooked couscous

Preparation:
Mix all ingredients together and place in the crock pot.
Cook on LOW for 6-8 hours.
Cook the green beans in the microwave and toss with the slivered almonds.
Cook the couscous with boiling water according to package directions.
Serve the tagine over the couscous with the green beans on the side.



For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Asian Chicken Cabbage Salad with Fresh Pineapple

This is another one of those dinners that can be made any day that it’s too hot to cook. The salad is filling and the pineapple makes a refreshing dessert. It’s also a perfect dish for a take along to a pot luck or picnic party.

Ingredients:
¼ cup sugar
1 cup canola oil (or vegetable oil that you prefer)
6 tablespoons of rice wine vinegar (white vinegar works well, too)
2 teaspoons of salt
1 teaspoon of pepper
2 boneless, skinless chicken breasts (or 1 pound grilled chicken strips)
1 head of green cabbage, shredded
4 tablespoons sesame seeds
¼ cup slivered almonds
4 green onions, chopped
1 package of ramen noodles, broken into small pieces (do not use the seasoning packet)
1 pineapple, cut into slices

Preparation:
Cook the chicken on the indoor grill and cut into bite sized pieces.
Mix the first four ingredients in a bowl and set aside. This is the dressing.
Mix the chicken with the cabbage, sesame seeds, almonds, green onions, and ramen.
Toss the salad with the dressing.
Serve chilled with the pineapple slices on the side.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Spinach Salad Nicoise with Crunchy French Bread

This is the perfect meal to have on a day that is too hot to cook. This recipe makes four salads. I like to keep a few hard boiled eggs on hand in the refrigerator, so there are always some chilled and ready for a recipe like this. If you get to the grocery store at the right time, you can get the French bread hot out of the oven.

Ingredients:
4 new potatoes, scrubbed and quartered
4 cups of baby spinach
1 cup of cherry tomatoes
1 small package of whole green beans, steamed in the microwave and cooled
1 small can sliced black olives, drained
2 cans (5 ounces each) albacore tuna, drained
4 hard boiled eggs, sliced
Italian vinaigrette
1 loaf of French bread or a baguette

Preparation:
Prepare the hard boiled eggs ahead of time so they will be cool.
Cook the potatoes in the microwave in a covered dish for 3-5 minutes or until tender. Allow to cool.
Cook the green beans in the microwave and steam them for 2-3 minutes. Allow to cool.
Divide the spinach equally between four plates.
Place the green beans, potatoes, tomatoes, olives, sliced eggs, and tuna on the bed of spinach.
Serve with Italian vinaigrette and a loaf of French bread.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad

Cook the chicken in the crock pot so you don’t heat up the house. The potato salad is made with no mayonnaise, so it can be served outdoors on the patio or poolside with no worries.

Ingredients:
6 to 8 chicken thighs and legs
1 bottle of barbecue sauce, any flavor
Salt and pepper to taste
2 pounds of red or yellow potatoes, scrubbed well and cubed
3 green onions, chopped
1 small package of frozen snow peas
1 sprig of rosemary, chopped
½ teaspoon celery seed
½ teaspoon sea salt
½ cup of Italian vinaigrette
Whole wheat hamburger buns
Dill pickle spears

Preparation:
Sprinkle the chicken with salt and pepper and place in the crock pot.
Cook on HIGH for 3-4 hours or on LOW for 6 hours.
Take the chicken out of the crock pot and shred the meat from the bones.
Return to the crock pot with enough barbecue sauce to coat it well.
Heat another 20 minutes until warm.
Cook the potatoes in boiling water until tender.
Drain the water off.
While the potatoes are still hot, add the rest of the ingredients and toss to coat.
Serve the pulled chicken on hamburger buns with pickle spears on the side.
The potato salad may be served hot or cold.

For another serving idea, try this Creamy Coleslaw Recipe.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Asian Grilled Salmon over Quinoa and Bok Choy

This salmon dish has a delightful mix of sweet and savory that makes it delectable. Cook it on the outdoor grill or an indoor grill. This is a healthy, light meal, perfect for summer dining.

Ingredients:
1 pound of salmon steak or salmon fillet
¼ cup of brown sugar
3 tablespoons of soy sauce
1 teaspoon powdered ginger
½ teaspoon red pepper flakes
2 cloves of garlic, crushed
1 small head of baby bok choy, cut into bite sized pieces
2 tablespoons of chicken broth
2 cups of quinoa

Preparation:
Mix the brown sugar, soy sauce, ginger, red pepper flakes, and garlic in a bowl.
Brush the mixture over the salmon.
Cook the quinoa in boiling water according to package directions. Cover to keep warm.
Grill the salmon outdoors or indoors. Brush with more soy sauce mixture again as needed.
Heat the chicken broth in a pan.
Stir fry the bok choy in the broth.
Serve the salmon on a bed of quinoa with the bok choy.

Learn more about quinoa here.
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Shrimp and Bell Pepper Skewers with Grilled Peaches over Noodles

This dish is perfect on the outdoor grill, but it can also be prepared on an indoor grill. The combination of the bell pepper and peaches makes a tasty combination. Feel free to add other favorite vegetables. We added some zucchini to this batch.

Ingredients:
1 pound of large shrimp
1 orange or red bell pepper, cubed
1 green bell pepper, cubed
1 red onion, quartered
8 ounces of mushrooms, whole
2 large peaches, cubed
¼ cup soy sauce
2 tablespoons brown sugar
1 package of soba noodles or angel hair pasta

Preparation:
Mix the soy sauce and brown sugar in a bowl.
Place the shrimp, vegetables, and peaches on skewers.
Brush them with the soy sauce and brown sugar mixture.
Grill outdoors or indoors.
Cook the noodles or pasta in boiling water according to package directions.
Serve the hot shrimp and bell pepper skewers over the noodles with extra soy sauce.

Photo/Suzanne Pitner
 
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Stir Fried Chicken with Bok Choy

This healthy dish takes about 20 minutes to prepare. It is filling on its own, but it can also be served over a bed of rice. Don’t worry if you don’t have a wok; it can be cooked in a large skillet. This recipe will serve four large portions.

Ingredients:
3 boneless skinless chicken breasts, cut into bite sized cubes
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
½ teaspoon powdered ginger
1 teaspoon sesame seeds
2 tablespoons oil
1 portobello mushroom top, cubed, or 4 ounces crimini mushrooms, cut in halves
½ onion, sliced
1 small bunch of baby bok choy, cut into pieces no longer than 3-4 inches (4-6 cups)
¼ cup teriyaki sauce

Preparation:
Place the chicken in a zip top bag with the vinegar, soy sauce, ginger, and sesame seeds.
Allow the chicken to marinate for about 20 minutes while you rinse and cut up the bok choy.
Heat the oil in a pan.
Cook the mushrooms 1-2 minutes, just until slightly brown.
Add the onion and cook for another 2-3 minutes.
Add the chicken to the pan and cook for ten minutes over medium high heat.
When the chicken is thoroughly cooked, add the bok choy and the teriyaki sauce.
Stir fry the chicken dish until the bok choy is dark green and softened.
Serve hot with or without rice.

For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner, DinnerMagic

Dinner Magic Menus June Week 1

Grilled Tilapia with Mango Chutney
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread

Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges

Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

Southwestern Salad
Carrots Glazed with Herbs
Tortilla Chips

Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli

Tortellini with Broccoli and Spinach
Warm Turtle Brownie Dessert

Chicken Fajitas
Refried Beans
Spanish Rice
Shredded Salad Toppings


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

Dinner Magic Menus May Week 3

This week features menus from the hearty and traditional to the quick and easy salad dinners.Everything you need to prepare these meals is on the Dinner Magic Shopping List for May Week 3.

Country French Pork Chops with Orzo Pasta

Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad

Homestyle Baked Beans and Brats in the Crock Pot

BBQ Chicken Sliders on a Bun with Coleslaw

Shrimp Scampi Pizza Florentine

Salsa Baked Ravioli with Green Beans and Sauteed Onions

Buffalo Chicken Salad with Bleu Cheese Dressing

Dinner Magic Shopping List May Week 3

Everything you need to make the delicious Dinner Magic Menus for May Week 3 is right here on this grocery list.

Meats:
1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
1 pound boneless, skinless, chicken breast tenderloins
1 chicken, cut up
4 loin chops, about ¾ inch thick
4-6 bratwurst
½ pound of bacon

Dairy:
(Optional) 4 ounces bleu cheese
4 ounces of goat cheese or feta cheese
Mozzarella cheese (4 cups grated or 1 pound)
Butter

Frozen Food:
1 package of frozen ravioli (9 to 13 ounces)
Frozen prepared buffalo chicken strips

Fresh Produce:
2 summer squash such as zucchini or crookneck
1 head of iceberg lettuce
2 hearts of romaine lettuce
1 bunch or bag of baby spinach
5 plum tomatoes
1 carrot
1 bunch of celery
1 red bell pepper
1 onion
1 pound of fresh green beans or 1 package of frozen green beans
4 large basil leaves
1 bag of cabbage for coleslaw
1 cucumber, seeded and cut into small pieces
1 bunch parsley
1 small bunch of scallions
1 head of garlic or one jar crushed garlic
1 lemon

Canned Food:
1 can of diced tomatoes
2 small cans sliced black olives
1 jar capers
1 jar of chunky salsa
1 jar barbecue sauce, any style
1 can of lima beans
1 can of kidney beans
1 can of baked beans
1 small can of crushed pineapple

Dry Food and Staples:
Olive oil
Flour
Yeast
Sugar, white and brown
Couscous (prepare enough for 4 servings)
1 pound of orzo
Hamburger buns or dinner rolls sliced in half

Spices and Condiments:
Salt and pepper, bay leaf, celery seed
Bleu cheese or Ranch style dressing
Italian dressing
White vinegar
Balsamic vinegar
Mayonnaise
Dijon style mustard
Catsup

Other items for your own personal shopping list:
1 cup dry white wine such as Chardonnay

Buffalo Chicken Salad with Bleu Cheese Dressing

For a quick salad supper that even kids will love, try adding buffalo wings from the frozen food section as a topping. If you're serving children, use Ranch style dressing instead of the Bleu Cheese.

Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing

Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.

Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad