Sweet and Sour Chicken over Brown Rice

Ingredients:

• 1 pound chicken breast tenderloins
• 2 tablespoons olive oil
• 1 small jar of sweet and sour sauce
• 1 can (15 ounces) crushed pineapple, drained
• 1 cup of frozen carrot slices
• 1 green bell pepper, cut into bite sized pieces
• 1 cup of brown or white rice
• 3 green onions, chopped

Preparation:
Tip: Don’t throw away the pineapple juice from the can. Add it to other juice in the refrigerator.

Heat a pan with olive oil.
Cook the chicken in the oil until browned and cooked through.
Cut the chicken into bite sized pieces.
Return to the pan and stir in the sweet and sour sauce, pineapple, carrots, and bell pepper.
Keep warm while the rice cooks.
Cook the rice in boiling water according to package directions.
Serve the sweet and sour chicken over the rice.
Garnish with chopped green onions.


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Dinner Magic Shopping List July Week 2

These are all the ingredients you need to make the seven delicious dinners for Dinner Magic Menus July Week 2.

Meats:
1 pound of large shrimp, shelled and deveined
1 turkey breast, up to 6 pounds
½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
1 pound ham steak, fully cooked
1 cup of chopped ham (You may use the leftovers from the Ham Steak Dinner)
1 pound boneless, skinless, chicken tenderloins
1 pound boneless pork sirloin, cut into bite sized cubes

Dairy:
Eggs
Butter
Non-fat milk
Greek yogurt
4 cups of grated Cheddar cheese
4 slices of Swiss cheese
1 cup orange juice

Frozen Food:
1 package of frozen peas
1 package frozen snow peas
2 cups of chopped broccoli florets

Fresh Food:
1 head of red leaf lettuce, cut up
1 head of iceberg lettuce
1 tomato
1 cucumber
1 pound fresh green beans
2 onions
1 lime
1 head of garlic clove, or one jar crushed garlic
1 bunch cilantro
4 russet potatoes

Canned Food:
½ cup of crunchy peanut butter
1 can of yellow corn, rinsed and drained
1 cup of sauerkraut
2 cans of chicken broth
1 can (15 ounces) stewed tomatoes, chopped

Dry Food and Staples:
Olive oil
Peanut oil, (Optional)
Flour
1 cup of coconut
Rice, brown and white
Italian bread crumbs
8 ounces of whole wheat penne pasta
8 slices of rye bread or whole wheat bread
1 package soba noodles (You may substitute spaghetti)
Whole wheat tortillas, burrito size
1 cup black beans

Spices and Condiments:
Salt and pepper, saffron, cumin, chili powder, paprika, crushed red pepper
1 sprig of rosemary, fresh chives
Mrs. Dash lemon pepper seasoning
Orange marmalade
Dijon style mustard
Honey
Brown sugar
Italian dressing, Thousand Island dressing
Hot sauce or salsa

Other items needed:

Dinner Magic Menus July Week 2

Coconut Shrimp with Mandarin Orange Dipping Sauce

Lemon Herb Turkey Breast with Summer Salad


Citrusy Ham Steaks with Chunky Smashed Potatoes


Baked Penne with Ham and Broccoli


Turkey Cheese Reubens with a Wedge Salad

Chicken with Satay Sauce

Mexican Pork and Black Bean Burritos in the Slow Cooker

For the complete grocery list with everything you need to make these seven meals, see the Dinner Magic Shopping List July Week 2.

Mexican Pork and Black Bean Burritos in the Slow Cooker

Ingredients:
1 pound boneless pork sirloin, cut into bite sized cubes
1 cup black beans
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1 onion, chopped
1 garlic clove, crushed, or 1 teaspoon crushed
½ cup chopped cilantro
1 can (15 ounces) stewed tomatoes, chopped
1 can chicken broth
1 cup brown rice
1 cup Cheddar cheese, shredded
Whole wheat tortillas, burrito size
Shredded lettuce for garnish
Extra sour cream or Greek yogurt for the topping
Hot sauce or salsa.

Preparation:
Mix the meat, beans, and spices in the slow cooker.
Add the onions and garlic.
Cut up the stewed tomatoes by using a pair of kitchen shears. Cut them right in the can.
Add the tomatoes, chicken broth, and cilantro to the crock pot and stir.
Cook on LOW 8-9 hours.
Cook the rice in boiling water according to package directions.
Strain off excess fluid from the meat mixture.
Stir the rice into the meat mixture.
Spread some of the mixture into the center of tortillas and top with cheese.
Wrap up the burritos.
Serve with sour cream lettuce, hot sauce, and extra chopped cilantro.


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Chicken with Satay Sauce

Ingredients:

• 1 pound boneless, skinless, chicken tenderloins
• 2 tablespoons butter
• 2 tablespoons olive oil or peanut oil
• 1 onion, chopped
• 1 cup of chicken broth
• ½ cup of crunchy peanut butter
• 1 teaspoon crushed red pepper
• 1 lime, cut into pieces
• ¼ cup chopped cilantro
• Salt and pepper
• 1 package frozen snow peas
• 1 package soba noodles (You may substitute spaghetti)

Preparation:
Melt the butter in a pan with the olive oil.
Cook the chicken in the olive oil and butter until brown on all sides and cooked through.
Sprinkle with salt and pepper, and remove from the pan.
Stir in the onion, and cook until softened.
Add the broth and scrape the bottom of the pan to pick up any browned bits.
Stir in the peanut butter and crushed red pepper. If the sauce is too thick, add more broth a tablespoon at a time.
Return the chicken to the skillet and simmer for 20 minutes.
Cook the noodles according to package directions in boiling water.
Heat the snow peas in the microwave.
Toss the snow peas and a small amount of the sauce into the cooked noodles.
Place the chicken and sauce over the noodles and serve with lime on the side.



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Turkey Cheese Reubens with a Wedge Salad

Ingredients:

• ½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
• 8 slices of rye bread or whole wheat bread
• 1 cup of sauerkraut
• ¼ cup Thousand Island dressing
• 4 slices of Swiss cheese
• ½ head of iceberg lettuce, cut into wedges

Preparation:
Place the sauerkraut in a colander and rinse with cool water.
Squeeze the excess liquid out until it is practically dry.
Spread the Thousand Island dressing on the bread slices.
Place some turkey, sauerkraut, and a slice of Swiss cheese on four slices.
Top with another slice of bread.
Grill on the indoor grill until the bread is browned and the cheese is melted, about 2-3minutes.
Serve the lettuce wedges with additional salad dressing.


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Baked Penne with Ham and Broccoli

This is an updated version of classic macaroni and cheese.

Ingredients:

• 1 cup of chopped ham (you may use the leftovers from the Ham Steak Dinner)
• 8 ounces of whole wheat penne pasta
• 2 cups of chopped broccoli florets
• ½ cup of Italian bread crumbs
• 2 tablespoons of butter
• 3 cups of non-fat milk
• 3 cups of grated Cheddar cheese
• 1 teaspoon paprika

Preparation:
Cook the penne in boiling water according to package directions.
During the last three minutes, add the broccoli.
Drain and leave in the pan.
In another pan, melt the butter.
Add the bread crumbs and stir.
Add the non-fat milk and whisk in the paprika until it is scalding.
Add the cheese and continue to stir until it is smooth and creamy.
Pour the cheese mixture over the penne mixture and toss to coat.
Spray a casserole dish with cooking spray.
Place the penne and cheese mixture in the casserole dish.
Bake at 375 degrees for 25 minutes.



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Citrusy Ham Steaks with Chunky Smashed Potatoes

This makes a traditional, retro style Sunday dinner.

Ingredients:

• 1 pound ham steak, fully cooked
• ¼ cup orange juice
• ¼ cup brown sugar
• 4 russet potatoes, peeled and cubed
• 2 tablespoons of butter
• 1 cup of milk
• Salt and pepper
• Fresh chives.
• Fresh green beans

Preparation:
Cook the potatoes in boiling water until tender.
Drain. Add the butter and smash the potatoes with a potato masher.
Stir in the milk a little at a time until the potatoes are as thick or as thin as you like.
Season with salt and pepper to taste.
Top with chopped chives.
Cook the green beans in boiling water just until the color deepens, 2-4 minutes.
Mix the orange juice and brown sugar.
Brush the ham steak with the orange juice mixture.
Place under the broiler and cook about 5 minutes or until the glaze begins to brown and the meat is heated through.
Serve a slice of ham steak with potatoes and green beans.



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Chicken of the Sea Tuna Fish Recalled by Tri-Union Seafoods

Tri-Union Seafoods has issued a precautionary recall of solid white tuna in water sold in twelve ounce cans. According to their press release dated June 30, 2010, the product doesn't meet their standard for seal tightness. That could be a serious issue.

If you have Chicken of the Sea solid white tuna in a twelve ounce can that you purchased anytime since February, get the cans out and check if it's one of the batches being recalled.

UPC code 4800000262

Best By Date 2/10/2014

Product codes are imprinted on the bottom of the can. Recalled codes include:
7OA1E ASWAB
7OA2E ASWAB
7OA3E ASWAB
7OA4E ASWAB
7OA5E ASWAB
7OAEE ASWAB
7OAFE ASWAB.

If you have one or more of these cans in your cupboard, call 1-877-843-6376 for return information and a full refund.

According to the press release, no other product codes are involved in this recall. You can read the complete announcement at the FDA Safety Recall webpage.

Lemon Herb Turkey Breast with Summer Salad

Ingredients:

• 1 turkey breast, up to 6 pounds
• 2 tablespoons Mrs. Dash lemon pepper seasoning
• 1 sprig of rosemary
• 1 head of red leaf lettuce, cut up
• 1 tomato, cut into slices
• ½ cucumber, sliced
• 1 can of yellow corn, rinsed and drained
• ¼ cup of Italian dressing

Preparation:
Rub the seasoning into the turkey breast.
Place the turkey breast and the rosemary sprig in the slow cooker.
Cook on LOW heat 6-8 hours.
To make the salad, toss the lettuce with the cucumber, corn, and dressing.
Top with the tomatoes.
Let the turkey breast rest for ten minutes before slicing and serving with the salad.


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Coconut Shrimp with Mandarin Orange Dipping Sauce, like Outback Steakhouse

Ingredients:

• 1 pound of large shrimp, shelled and deveined (If using frozen, thaw them.)
• 1 egg
• 2 tablesoons Greek yogurt
• ½ cup of flour
• 1 cup of coconut
• 2 tablespoons olive oil
• ½ cup of orange marmalade
• 1 tablespoon Dijon style mustard
• 2 teaspoons of honey
• 1 cup of rice
• 1 pinch of saffron
• 1 package of frozen peas

Preparation:
Cook the rice and saffron in boiling water according to package directions.
Stir the frozen peas into the rice.
Cover and keep warm.
Clean and dry the shrimp.
Spread the coconut on a baking sheet and toast in a 400 degree oven for 3 minutes, just until beginning to brown. Remove and place on a plate.
Mix the egg and Greek yogurt.
Dip the shrimp into the egg mixture, then into the flour, and last into the coconut.
Cook in hot olive oil for about 2 minutes on each side, less if the shrimp are smaller.
Place in the hot oven and bake for another ten minutes. This will make them stay crisp.
Mix the marmalade, mustard, and honey.
Serve the shrimp with the rice dish and dipping sauce.


Photo/Basykes on Flickr

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Dinner Magic Menus July Week 1

Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Quick and Easy Ravioli Lasagna Marinara

Italian Chicken and Potatoes Dinner in the Crock Pot

French Country Creamy Orzo and Asparagus

Curried Tuna Salad

Zucchini and Tomato Stew with Polenta

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Get all the groceries you need to make these seven delicious dinners by using the Dinner Magic Shopping List July Week 1.

Dinner Magic Shopping List July Week 1

This grocery list has all the ingredients you need to make the meals for Dinner Magic Menus July Week 1.

Meats:
1 pound pork tenderloin
1 pound of chicken legs and thighs
1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
2 pounds of fresh flounder fillets

Dairy:
Eggs
Butter
Non-fat milk
2 cups shredded Mozzarella cheese
Greek yogurt

Frozen Food:
1 package broccoli and carrots
1 small package frozen chopped broccoli
1 package of frozen cheese ravioli

Fresh Food:
2 fresh limes
1 bunch cilantro
1 medium sized jicama
1 bunch or bag baby spinach
1 head of red leaf lettuce
1 cup of cherry tomatoes
3 large tomatoes
4 russet potatoes
2 yams
1 large zucchini
1 bunch fresh asparagus
2 cups of fresh green beans (If not in season, buy 1 package frozen snow peas)
1 small bag shredded carrots
1 small package of broccoli slaw
1 bell pepper
2 onions
1 bunch green onions
1 small bunch of celery
1 head of garlic, or one jar of crushed garlic
2 jalapeno peppers
Fresh basil leaves
Lemon juice
1 pint of strawberries
1 bunch of grapes, red or green

Canned Food:
1 jar of marinara sauce
3 cans (6 ounce) albacore tuna, packed in water
1 can (15 ounce) apricots in juice
1 can red kidney beans
1 can of garbanzo beans
2 quarts of chicken broth
1 small can (6 ounces) tomato paste

Dry Food and Staples:
Olive oil
Cooking spray
1 box of orzo pasta
1 loaf of crusty French bread
Corn meal

Spices and Condiments:
Salt and pepper, chili powder, cumin, curry powder, crushed oregano, crushed thyme
Mrs. Dash lemon pepper seasoning
1 packet of McCormick Alfredo Sauce and Seasoning
Soy sauce
Honey
Italian dressing
Mayonnaise

Other items needed:
Small bottle of white wine

Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Ingredients:

• 2 pounds of fresh flounder fillets
• ½ cup of white wine
• 1 teaspoon Mrs. Dash lemon pepper seasoning
• 2 cups of broccoli slaw
• 1 cup of grated carrots
• Cooking spray
• 2 yams
• Pico de Gallo (Chopped cilantro, jalapeno, onion, tomato)

Preparation:
Wash and scrub the yams.
Cook in the microwave 5-7 minutes or until tender.
Spray a pan with cooking spray.
When the pan is hot, sauté the broccoli and carrots until just beginning to tenderize.
Remove the broccoli slaw to a plate.
Add the wine to the pan.
Place the fish in the wine and cook until the wine is evaporated.
Sprinkle with lemon pepper seasoning.
Place the fish on top of the slaw and top with Pico de Gallo.


Photo/Suzanne Pitner
 
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Zucchini and Tomato Stew with Polenta

What a delicious way to use up the zucchini from your summer garden. Make this into a vegetarian recipe by substituting vegetable broth for the chicken broth. Use low sodium broth to keep the sodium down. Also, you can change up the vegetables, as long as you keep the zucchini, tomato, and garbanzo beans. For this picture, we added beet greens from the garden, mushrooms, and black eyed peas.

Ingredients:

• 1 large zucchini, cut into ½ thick cubes
• 2 large tomatoes, chopped
• ½ cups shredded carrots
• 1 can red kidney beans, rinsed and drained
• 1 can of garbanzo beans, (chickpeas), rinsed and drained
• 1 stalk of celery, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• ¼ cup of fresh basil, chopped
• 1 clove of garlic, crushed
• 3 cups of chicken broth
• 1 teaspoon of crushed oregano
• ½ teaspoon crushed thyme
• ½ teaspoon pepper
• ½ cup of tomato paste
• 1 cup of corn meal
• 4 cups of chicken broth

Preparation:
Place all the stew ingredients in the crock pot and mix well to combine.
Cook on LOW for 8 hours or HIGH for 4.
Just before serving:
Bring the 4 cups of chicken broth to a boil.
Stir 1 cup of the hot broth into the corn meal in a separate pan.
Slowly stir in the remaining broth, stirring constantly to prevent lumps.
Cook and stir for another 2-3 minutes.
Place a spoonful of polenta in a bowl and a spoonful of stew on top.

Photo/Suzanne Pitner
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Curried Tuna Salad

This recipe is a summer favorite around our house.

Ingredients:

• 3 cans (6 ounce) albacore tuna, packed in water, drained
• 1 can (15 ounce) apricots in juice, cut into pieces
• 1 pint of strawberries , sliced
• 2 stalks of celery, chopped
• ¼ cup mayonnaise
• ½ cup Greek yogurt
• ½ teaspoon curry powder
• 2 tablespoons lemon juice
• 1 head of red leaf lettuce
• 1 bunch of grapes, red or green
• 1 loaf of crusty French bread

Preparation:
Place the grapes in the freezer for 20 minutes.
In a large bowl, combine the first eight ingredients.
Place the tuna salad over a bed of lettuce.
Serve with the grapes on the side and some crusty French bread.


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French Country Creamy Orzo and Asparagus

Ingredients:

• 1 cup of orzo
• 1 tablespoon of butter
• ½ cup of green onions
• 1 teaspoon crushed garlic (one clove crushed)
• 1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
• 2 cups of chopped fresh asparagus
• 1 teaspoon of Mrs. Dash lemon pepper seasoning
• ½ cup of non fat milk
• 1 packet of McCormick Alfredo Sauce and Seasoning
• Fresh basil leaves, chopped (about ¼ cup)

Preparation:
Cook the orzo according to package directions in boiling water.
Cook the sausage and cut into slices.
Cook the asparagus and onions and garlic in the same pan until tender. Add butter if the pan is dry.
Drain the orzo.
Add the milk and seasoning packet to the orzo and stir.
Stir the sausage and vegetables into the orzo.
Top with chopped basil leaves.


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Italian Chicken and Potatoes Dinner in the Crock Pot

Ingredients:

• 1 pound of chicken legs and thighs
• 4 russet potatoes, cut into chunks
• ½ cup of Italian dressing
• 2 cups of fresh green beans (If not in season, use 1 package of frozen snow peas.)

Preparation:
Place all ingredients in the slow cooker.
Cook on LOW for 7-8 hours.


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Quick and Easy Ravioli Lasagna Marinara

Ingredients:

• 1 package of frozen cheese ravioli
• 1 jar of marinara sauce
• 1 small package frozen chopped broccoli
• 2 cups shredded Mozzarella cheese
• 1 small bunch of baby spinach
• 1 cup of cherry tomatoes, or a tomato from the garden, cut up

Preparation:
Cook the ravioli in boiling water until al dente.
Place on paper towels to dry.
Defrost the broccoli in the microwave and pat dry.
Spread a large spoonful of marinara sauce over the bottom of a baking dish.
Layer half the ravioli, half the broccoli, and half the marinara sauce.
Cover with half the Mozzarella.
Repeat the layer, and bake in a 375 degree oven for 20 minutes.
Serve the ravioli lasagna on a bed of fresh spinach with tomatoes on the side.


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Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Ingredients:

• 1 pound pork tenderloin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of one fresh lime or 1 tablespoon prepared lime juice
• 1 fresh lime for garnish
• 1 teaspoon soy sauce
• ½ teaspoon honey
• 2 tablespoons olive oil
• ¼ cup chopped cilantro
• 1 package frozen broccoli and carrots
• 2 cups of jicama cut into sticks
• Salt and pepper
• Pico de Gallo (chopped cilantro, jalapeno, onion, and tomato)

Preparation:
Mix the spices, lime juice, soy sauce, and honey.
Rub the spice mixture into the pork tenderloin.
Heat the oil in a skillet and sear the tenderloin on all sides.
Place the tenderloin in a baking pan and cover with foil.
Bake for 25 minutes at 400 degrees.
If you haven’t already peeled and cut the jicama, do so now.
Sprinkle some extra chili powder over the jicama and let sit.
Remove the pork from the oven and let it sit while you cook the broccoli and carrots.
Cook the broccoli and carrots in the microwave.
Slice the tenderloin and lay it on a plate.
Sprinkle with cilantro.
Top with Pico de Gallo.
Serve with the vegetables and jicama.


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Chicken Chardonnay with French Bread

This is a great recipe to use up extra wine. Serve it with crusty French bread to soak up the juices.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ teaspoon tarragon
• ¼ teaspoon dry mustard
• ¼ teaspoon thyme
• 1 teaspoon garlic, crushed
• 1 bell pepper, cut into bite sized pieces
• 1 onion, cut into chunks
• 1 small jar of artichoke hearts
• 1 cup of Chardonnay
• ¼ cup of half and half
• 1 tablespoon cornstarch

Preparation:
Place the chicken breasts between two pieces of clear plastic wrap and pound until they are 1/2 inch thick.
Spray cooking spray on a frying pan and heat it.
Spinkle the spices on the chicken, and place in the heated frying pan.
Cook the chicken until it is browned on both sides, about 6-8 minutes.
Add the wine and vegetables.
Allow to simmer for twenty minutes.
Remove the chicken and vegetables from the pan and place them on a platter.
Mix the half and half and cornstarch.
Stir the cornstarch mixture into the remaining broth and stir until thickened.
Pour the creamy sauce over the chicken.
Serve with plenty of napkins and French bread.

 

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Beef Fajita Salad with Chimichurri Sauce

This salad is perfect on a hot day.

Ingredients:
4 cups of Romaine lettuce, chopped
1 mango, peeled and sliced
1 avocado, sliced
4 radishes, sliced thinly
½ pound of flank steak, grilled and cut into strips (You can purchase fajita meat already cooked.)
Dinner rolls
2 cups of parsley, chopped fine
1/2 onion, chopped fine
3 cloves of garlic, crushed
2-4 tablespoons of olive oil

Preparation:
Lay the Romaine lettuce in a salad bowl.
Lay the radishes, mango, and avocado on top.
Lay the steak on top of the salad.
Make the chimichurri sauce by mixing the parsley, onion, garlic, and the oil. The sauce should be about the consistency of pesto sauce.
Pour ½ of the sauce over the steak slices.
Serve with dinner rolls and the additional chimichurri sauce.



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Asian Spicy Pork and Eggplant over Rice

 If you love the spicy eggplant and tofu dish that is served in some Chinese restaurants, you’ll probably like this.

Ingredients:

• 1 eggplant, peeled and cut into ½ inch slices
• Salt
• 1 pound of boneless pork, cut into cubes (I use country style pork ribs)
• ½ cup shredded carrots
• ½ cup of chopped parsley (Use cilantro if you like it spicier)
• ½ a red bell pepper, chopped
• 2 green onions, chopped
• 2 teaspoons of crushed garlic cloves
• 1 tablespoon of oil
• 1 teaspoon hot chili oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon ginger
• ¼ teaspoon crushed red pepper (Use more if you like it spicier.)
• 2 cups of brown or white rice

Preparation:
Lay the eggplant in a colander and sprinkle generously with salt. Allow it to sit. This step will take the bitterness out of the eggplant before cooking it.
Cook the rice in boiling water according to package directions.
Cook the pork in one tablespoon of oil until browned on all sides.
Rinse the salt off the eggplant and dry it on paper towels.
Remove the pork from the pan and cook the eggplant until tender in the same pan.
Place the eggplant with the pork.
Place the parsley, bell pepper, green onions, and garlic in the pan.
Mix the hot chili oil, rice wine vinegar, soy sauce, ginger, and crushed red pepper. Pour the mixture over the vegetables, and sauté until they begin to get tender.
Add the eggplant and pork to the pan and continue to cook until the sauce thickens.
If it doesn’t thicken, mix 2 tablespoons of water and 1 tablespoon of cornstarch, and stir it into the mixture.
Serve over warm rice.



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Vegetarian Pesto Pasta

This dish will make a vegetarian meal on its own, or you can combine it with a roasted chicken from the deli.

Ingredients:

• 1 pound of whole wheat penne pasta
• 1 small jar, 8 ounces, of pesto sauce (or try my Easy Basil Pesto or Parsley Sunflower Pesto)
• 2 zucchini squash, sliced
• 1 package of frozen mixed vegetables with broccoli and carrots, slightly thawed
• 1 cup of grated Mozzarella cheese
• Italian bread crumbs

Preparation:
Cook the pasta in boiling water according to package directions.
During the last two minutes of cooking, add the zucchini.
Drain the pasta and zucchini.
In the pot, stir in the pesto and the frozen mixed vegetables.
Place in a baking dish and cover with the Mozzarella and a sprinkling of bread crumbs.
Place under the broiler for about 2-3 minutes, or just until the cheese begins to brown.
Watch it carefully, because it only takes a few seconds to go from brown to burned.




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Fake It Crab Cakes with Herb Mayo and Oven Fried Yams

This dinner is made with imitation crab meat and shrimp. Formed into patties and fried in butter, they make a rich sandwich.

Ingredients:

• 1 pound of imitation crab meat, shredded
• 1 small can tiny shrimp
• 2 eggs, beaten
• ½ cup of bread crumbs
• 2 green onions, chopped
• 4 ounces of cream cheese, softened
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 yams, scrubbed and sliced
• 2 teaspoons Mrs. Dash lemon pepper seasoning
• ¼ cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon dill pickle relish
• Optional: Hamburger buns

Preparation:
Put the yams in the microwave and cook on high for two minutes.
Remove from the oven and allow to cool for a few minutes.
Stir the first nine ingredients together in a bowl.
Form into patties.
Slice the yams.
Spray a baking sheet with cooking spray.
Lay the yams on the baking sheet and sprinkle with Mrs. Dash lemon pepper seasoning.
Bake in a 425 degree oven for 20 minutes, or until they are completely tender.
Mix the mayonnaise, dill, and pickle relish together to make the herb mayo.
Heat a pan and melt the butter and oil together.
Cook the crab cakes in the butter and oil 2-3 minutes on each side, until browned.
Serve the crab cakes on a bed of lettuce, or on a bun, whichever you prefer.




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Grilled Salmon BLT with Black Bean Salad

Enjoy a classic sandwich with the addition of fish rich in Omega-3 fatty acids. This recipe makes 4 sandwiches

Ingredients:

• 1 pound of salmon fillets
• 1 tablespoon Cajun seasoning spice
• 8 slices of bacon
• 1 large tomato, sliced
• Romaine lettuce leaves
• 4 cups of Romaine lettuce, chopped
• 1 cup of black beans
• 1 cup of corn
• ½ cup of red bell pepper, chopped
• 1 avocado, sliced
• Herbed mayo (Mix ¼ cup mayonnaise, 1 teaspoon dill, and 1 teaspoon dill pickle relish)
• Ranch dressing
• 8 slices of whole grain bread, lightly toasted

Preparation:
Sprinkle the Cajun seasoning spice on the salmon fillets and grill on the indoor grill.
Cook the bacon over medium heat in a pan until crisp. You may also place the bacon on a plate between two paper towels and cook in the microwave 1 minute per slice.
Mix the mayonnaise with the dill and pickle relish.
Toss the chopped Romaine lettuce with ¼ cup of Ranch dressing.
Add the black beans, corn, and red bell pepper to the lettuce and toss.
Lay the avocado slices on top of the salad.
Spread the bread with the herbed mayo.
Lay one salmon fillet, 2 bacon slices, lettuce and tomato on each sandwich.
Slice on the diagonal.



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Pizza Radiatore Casserole

My family loves homemade pizza. This casserole takes the best flavors of sausage and black olive pizza and creates a warm casserole dish perfect any time of year. Best of all, it freezes fabulously. Make it in two casserole dishes and freeze one for a no hassle dinner on another night.

Ingredients:
1 pound of radiatore pasta (you may substitute any curly pasta, such as rotini)
1 pound ground Italian sausage
1 bell pepper, any color, chopped
1 small onion, chopped
4 ounces fresh mushrooms, chopped
1 small can sliced black olives
8 ounces (one cup or 1 small jar) of pizza sauce
2 cups shredded Mozzarella cheese

Preparation:
Cook the pasta in boiling water according to package directions.
While the pasta cooks, brown the Italian sausage.
Remove from the pan and drain all but 1 tablespoon of oil.
Cook the bell pepper, onion, and mushrooms in the pan until crisp tender.
Drain the pasta.
Add the pasta, sauce, and Italian sausage to the pan and stir.
Spray one large or two small casserole dishes with cooking spray.
Put half the pasta mixture in the dishes and cover with half the cheese.
Repeat the layers one more time.
Bake at 375 degrees for 25 minutes, until the top is bubbly and brown.




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Dinner Magic Shopping List June Week 4

This shopping list is everything you need to create the delicious dinners for the Dinner Magic Menus June Week 4.

Meats:
4 boneless, skinless chicken breasts
½ pound of flank steak, or prepared fajita meat
1 pound of boneless pork such as country style ribs
8 slices of bacon
1 pound of salmon fillets
1 pound of imitation crab meat
1 pound ground Italian sausage

Dairy:
Half and half
Butter
4 ounces of cream cheese
Eggs
3 cups shredded Mozzarella cheese

Frozen Food:
1 package of frozen mixed vegetables with broccoli and carrots

Fresh Food:
1 eggplant
1 head of garlic or one jar of crushed garlic
1 bell pepper
1 red bell pepper
1 bell pepper, any color
3 onions
1 large tomato
3 heads Romaine lettuce
1 mango
1 avocado
4 radishes
1 bunch of parsley
1 bunch green onions
1 bag shredded carrots
2 zucchini squash
2 yams
4 ounces fresh mushrooms

Canned Food:
1 small jar of artichoke hearts
1 small can sliced black olives
1 small jar, 8 ounces, of pesto sauce
1 small can tiny shrimp
1 can low sodium black beans
1 can low sodium corn
8 ounces (1 small jar) of pizza sauce

Dry Food and Staples:
Cornstarch
Olive oil
Dinner rolls
Hot chili oil
Rice wine vinegar
Brown or white rice
1 pound of whole wheat penne pasta
1 pound of radiatore pasta
Italian bread crumbs
8 slices of whole grain bread
Optional: Hamburger buns for the crab cakes

Spices and Condiments:
Salt, pepper, tarragon, dry mustard, thyme, ginger, crushed red pepper, dill, Cajun seasoning, Mrs. Dash lemon pepper,
1 cup of Chardonnay
Soy sauce
Dill pickle relish
Mayonnaise
Ranch style dressing

Other personal items needed:











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

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Dinner Magic Menus June Week 4

For the complete grocery list for these meals, see the Dinner Magic Shopping List June Week 4.

Pizza Radiatore Casserole

Grilled Salmon BLT with Black Bean Salad

Fake It Crab Cakes with Herb Mayo and Oven Fried Yams

Vegetarian Pesto Pasta

Asian Spicy Pork and Eggplant over Rice

Beef Fajita Salad with Chimichurri Sauce

Chicken Chardonnay with French Bread


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

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Dinner Magic Menus June Week 3

The Dinner Magic Shopping List for June Week 3 has all the ingredients you need to make these seven delicious meals.

Quick and Easy Ravioli Lasagna Florentine

Short Ribs with Cool Pasta Cucumber Salad

Golden Beet and Warm Chicken Salad

Pork and Plum Kebabs with Carrot Raisin Salad

Grilled Portobello and Pesto Sandwiches with Fresh Garden Salad

Rosemary Dijon Chicken and Grilled Tuscan Bread Salad

Fusilli Primavera Change it up One Pot Meal
 

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

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