Dinner Magic Shopping List Thanksgiving Dinner

This shopping list is for a simple, traditional dinner. Check for my game plan, so you can cook Thanksgiving Dinner without getting frazzled and nerved out. You need to enjoy the holiday, too. Use my plan to guide you to have a wonderful Thanksgiving holiday.

Menu:
Perfect Every Time Roast Turkey in Foil
Cornbread Stuffing
Garlic Mashed Potatoes
Baked Yams
Green Beans with Slivered Almonds
Fall Salad with Cranberries, Oranges, and Pecans
Homemade Cranberry Sauce
Fresh Homemade Bread
Pumpkin Pie
Pecan Pie

Meats:
Frozen turkey

Dairy:
Half and half
Milk
Butter
Whipped cream
Vanilla ice cream

Frozen Food:
Frozen pie crusts for as many pies as you will make

Fresh Produce:
1 stalk celery
3 onions
Garlic
1 bag of potatoes
1 bag cranberries
Green beans
Salad mix

Canned Food:
3 cans chicken broth (just in case)
Canned yams
Canned pumpkin
1 can mandarin oranges

Dry Food and Staples:
2 cups of pecan halves for the pecan pie
1 small package crushed pecans or walnuts
1 small package slivered almonds
Dried cranberries
Cornmeal
Flour
Baking powder
Sugar
Yeast
Karo corn syrup for the pecan pie

Spices and Condiments:
Pumpkin pie spice, poultry seasoning, sage, thyme, salt and pepper
Mini marshmallows

Other items for your own personal shopping list:

Dinner Magic Shopping List November Week 2

This is everything you need to make the meals on the Dinner Magic Menus November Week 2.

Meats:
½ lb cooked ham
1 lb beef stew meat
1 lb ground beef
1 cut up chicken
Your choice for the stuffed potatoes: bacon, chicken, ground beef, ground turkey, Italian sausage

Dairy:
Parmesan cheese
½ lb cheddar cheese
12 ounces sour cream
Half and half
Milk


Frozen Food:
Winter mix vegetables
Mixed vegetables (peas, carrots, and corn)
14 ounce pkg cheese tortellini
2 frozen pie crusts


Fresh Food:
1 head of garlic or 1 jar of organic crushed garlic
1 jalapeno pepper
1 bag sliced carrots
1 head of celery
5 yellow onions
1 red onion
1 bunch green onions
1 small bag of fresh green beans
1 small zucchini
3 lbs small red potatoes
2 lbs of russet or sweet potatoes
1 bunch of parsley
1 head of iceberg lettuce
1 head of red leaf or green leaf lettuce
2 tomatoes
8 ounces crimini mushrooms
1 small eggplant
1 bunch of fresh spinach

Canned Food:
1 can navy beans
1 can pink kidney beans
2 cans dark red kidney beans
1 can black beans
1 can of chili or 1 can pinquito beans (optional for stuffed potatoes)
3 cans Italian style diced tomatoes
2 cans of vegetable broth
3 cans chicken broth
1 can cooked chicken breast
1 jar beef or brown gravy
1 small can mandarin oranges
1 small can diced and roasted green chili pepper
1 can Ro-tel tomatoes or 1 can regular diced tomatoes
1 (13 ounce) can tomato sauce
2 small cans sliced black olives
1 small jar marinated artichoke hearts
1 small jar capers

Dry Food and Staples:
Oil and cooking spray
Flour
Small pkg chopped walnuts
1 lb of rotini pasta
Aroborio rice (risotto)
1 pkg taco seasoning mix
Croutons
Sourdough bread rounds

Spices and Condiments:
Salt and Pepper (sea salt is preferable)
Dried parsley
Dried oregano
Dried basil
Dried thyme
Ground poultry seasoning
Chili powder
Cumin
1 pkg buttermilk ranch dressing
Asian style salad dressing
Italian dressing

Other items needed for personal shopping list:

Dinner Magic Shopping List October Week 4

Dinner Magic Shopping List October Week 4

Meats:
4 pork sirloin chops
1 lb ground turkey
½ lb shrimp, deveined and cleaned
½ lb of scallops
1 lb turkey sausage
1 roasting chicken
½ lb pepperoni slices

Dairy:
½ lb grated parmesan cheese
½ lb mozzarella cheese
Butter
Eggs

Frozen Food:
1 package frozen peas and carrots

Fresh Produce:
4 yellow onions
1 bunch green onions
1 head of garlic or 1 jar of crushed garlic
2 fresh jalapenos
4 russet potatoes
2 sweet potatoes
1 head of broccoli, or 1 small bag of broccoli florets
1 large bag of spinach, about 4 cups
1 head of iceberg lettuce
2 big tomatoes
1 lb fresh green beans (I buy the ones already washed and trimmed.)
1 small package of celery (already chopped is fine)
1 bunch of parsley
1 bunch of cilantro
1 red and 1 yellow bell pepper
8 oz. mushrooms
1 lemon
Rosemary, fresh or dried

Canned Food:
1 can (16 oz.) pumpkin puree (The kind that already has the pumpkin pie spices in it.)
1 can evaporated milk
6 cans or 2 boxes of chicken broth
1 small can or bottle of apple juice
1 small can green chilis
2 cans (13 oz.) hominy
1 jar pizza sauce

Dry Food and Staples:
Saltine or Ritz style crackers
French bread
Long grain rice
Orzo pasta
Cooking spray
Cooking oil
Brown sugar
4 burger buns
Sunflower seeds, hulled

Spices and Condiments:
Salt and pepper
Mexican oregano, ground
Cumin, ground
Sesame seeds
Barbeque sauce or ketchup
Honey
Italian dressing

Other items for your own personal shopping list:

Turkey Meatloaf Gyros

Turkey Meatloaf Gyros
Cucumbers in Yogurt

This light, quick dinner will use up the rest of your meatloaf.

Leftover Turkey Meatloaf, sliced
1 ½ cucumbers chopped
1 cup plain yogurt or Greek style yogurt
1 tsp mint
1 cup chopped romaine
1 can sliced black olives
1 lime, cut into wedges
Whole wheat flat bread gordito style tortillas

Preparation:

Slice the meatloaf and reheat in the microwave.
Mix the cucumber, yogurt, and mint.
Warm the flat bread or tortillas
Place the turkey on the flat bread.
Top with a spoonful of the yogurt and cucumber mix.
Add lettuce and olives.
Optional: Squeeze a few drops of lime juice on top.

Turkey Meatloaf

Turkey Meatloaf
Potatoes Au Gratin in a Crock Pot
Dinner Salad

1 ½ lbs ground turkey
2/3 cup bread crumbs
½ chopped bell pepper
1 onion, chopped fine
2 eggs
1 small can tomato paste
2 tsp thyme
1 tsp sage
1 tsp oregano
2 tsp salt
½ tsp pepper
4 potatoes, sliced
1 onion, sliced
1 can cheese soup
3 cups of romaine
1 sliced tomato
Croutons
Salad dressing

In the morning:
Spray the crock pot with cooking spray.
Mix the sliced potatoes and the sliced onion with the can of cheese soup.
Place the sliced potato mixture in the crock pot.
Cook on low 8 hours.

In the afternoon:
Mix the meatloaf ingredients together. Spray a loaf pan with cooking spray and place the meatloaf mixture in it.
Bake the meatloaf 55 to 65 minutes at 350 degrees.
While the meatloaf is cooking, prepare the salad.

Tex Mex Chicken and Rice

Tex Mex Chicken and Rice
Pinto Beans
Melon Mojito Salad

1 lb chicken breast tenderloins
2 Tbsp olive oil
1 small package of frozen corn
1 package of taco seasoning mix
1 can of chicken broth
1 can of pinto beans (15 oz.)
¼ cup chopped cilantro
½ cup salsa
2 cups of white rice
2 cups of cubed honeydew melon
2 cups of cubed cantaloupe
2 sliced kiwi
2 tbsp mint (fresh if you have it.)
Juice of 2 fresh limes
¼ cup powdered sugar

Preparation:

Juice the limes. Stir in the sugar and mint.
Mix the honeydew, cantaloupe, and kiwi. Stir in the juice and place in the refrigerator.
Boil 3 ½ cups of water. Pour in the 2 cups of rice. Simmer, covered, for twenty minutes.
Cook the chicken breast tenderloins in olive oil until browned and well done.
Cut into bite sized pieces.
Cook the corn in the pan the chicken was in until it begins to brown.
Put the meat back into the pan and add the taco seasoning mix, pinto beans, broth, cilantro, and salsa.
Simmer for 10-15 minutes, or until the rice is done.
Serve the Tex-Mex mixture over the rice.
Serve the Melon Mojito Salad as dessert.

Italian Sausage and Bean Stew

Italian Sausage and Bean Stew
Corn Bread

1 lb Italian sausage, bulk, not in casings. (If you buy it in casings, you’ll need to peel off the casings to fry up the sausage.
2 fresh carrots, chopped
1 small leek, chopped
1 can diced tomatoes (15 oz.)
2 cups of chicken broth
2 cloves of garlic, crushed
2 cans of cannelloni beans or navy beans
1 Tbsp fresh basil, chopped, or 2 Tbsp dried basil
1 tsp thyme
1 tsp salt
¼ tsp pepper

Preparation:

Mix the corn bread according to the package directions and bake in the oven.
Cook the sausage until browned and well done.
Add the carrots, garlic, and the leek to the pan, and cook until the vegetables begin to get brown.
Stir in the tomatoes, chicken broth, beans, and spices. Cook over medium low heat, just at a simmer for 20 minutes.
The stew should be ready just about the same time as the corn bread comes out of the oven.

Korean Style Beef Bowl with Udon Noodles

Korean Style Beef Bowl with Udon Noodles

This quick dinner is perfect for a cold night when you don’t have much time to cook.

1 lb flank steak or skirt steak, cut thinly across the grain
¼ cup chopped green onions
½ cup grated carrots
1 clove garlic, crushed
1 Tbsp sesame oil
1 Tbsp vegetable oil
3 Tbsp soy sauce
4 cups beef broth
1 package Udon noodles (find them in the fresh food section of the market.)
Optional: 1 cup bean sprouts

Preparation:

Cook the flank steak over high heat in the sesame and vegetable oil until brown and well done. Remove from the pan.
Cook the Udon noodles in the beef broth, according to package directions.
In the pan you cooked the meat in, fry the onions, carrots, and garlic for two minutes, or just until crispy tender. Stir in the soy sauce.
Add the meat back into the pan, and cook for one more minute.
Place the Udon noodles, with broth into bowls. Top with the beef and vegetable mixture.
If you prefer, sprinkle bean sprouts on top.
This is also good with a bit of chopped cilantro on top.

If you are unable to find Udon noodles in your area, you can try another thick chow mein type noodle, and even spaghetti will work in a pinch. It won’t taste quite the same. Another option is to skip the beef broth and serve the flank steak and vegetables over rice.

Salmon Burgers

Salmon Burgers
Oven Baked Sweet Potato Fries
Salad with Radish Slaw

1 can of salmon
2 Tbsp of green onions, chopped
½ green bell pepper, minced
2 Tbsp mayonnaise
4 Tbsp sour cream
1 ½ Tbsp lemon juice
Dash of pepper
¼ cup bread crumbs
1 egg
2 sweet potatoes, peeled and sliced into fries
Olive oil
Salt and pepper to taste
½ head of iceberg lettuce
1 bunch of radishes, julienned
½ cucumber, julienned
1 tsp rice wine vinegar
½ tsp sugar
Asian style salad dressing
Whole wheat buns

Preparation:

Drain the salmon.
Mix the first nine ingredients. Form into patties.
Sprinkle olive oil, salt, and pepper over the sweet potato fries. Toss to coat.
Bake in a 375 degree oven for 45 minutes or until they are tender.
Stir together rice wine vinegar and sugar.
Pour over the radishes and cucumber.
Toss the cucumber and radishes with the iceberg lettuce.
Grill the salmon burgers or fry in a pan with cooking spray. They will fall apart easily, so only turn them once, carefully.
Serve the salmon burgers on the whole wheat buns.

Want to make this even more delicious? Add some homemade mayonnaise on top.

Quick Chicken Parmigiana

Quick Chicken Parmigiana
Stir Fried Zucchini and Onion
Green Salad

6 breaded chicken patties
1 jar of spaghetti sauce
1 cup shredded Mozarella
½ cup shredded Parmesan
1 pound of spaghetti
3 zucchini squash, sliced
1 yellow onion, sliced
1 Tbsp olive oil
½ head of iceberg lettuce, chopped
½ cup of cilantro, chopped
1 tomato, cut up
¼ cup of black olives, sliced
Italian salad dressing

Preparation:

Cook the spaghetti according to package directions.
Spray a baking dish with cooking spray.
Put the spaghetti in the bottom of the dish.
Lay the breaded chicken patties on top of the spaghetti.
Spoon spaghetti sauce over the top.
Sprinkle cheese over all.
Bake in a 350 degree oven 20 minutes.
While the parmigiana is baking, cook the squash and onion over high heat in 1 Tbsp of olive oil until tender and lightly browned. Season with salt and pepper to taste.
Toss the salad ingredients; lettuce, cilantro, tomato, and olives.

Broccoli Cheese Soup

Broccoli Cheese Soup
Hot Crusty Homemade Bread

Another quick and easy hot dinner designed for nights that are beginning to get cool. This tastes great with wheat bread or herb bread.

Ingredients:
1 large package frozen chopped broccoli (about 3 cups) (You may also use fresh.)
¼ cup of celery, chopped finely
¼ cup of shredded carrots
¼ cup onion, chopped finely
1 Tbsp butter
2 cups of chicken broth
2 cups of milk
½ cup of half and half
2 Tbsp cornstarch
1 tsp salt
¼ tsp pepper
¼ cup of any flavor shredded cheese (This is a great use for any leftover cheese.)
Flour and yeast for bread

In the morning:
Set up the bread machine to delay bake the bread. Have the bread ready 15 minutes before the soup.

In the afternoon:
Chop the vegetables to a fine grind in an electric chopper or food processor.
Put the vegetables in a pan with the broth.
Cook 10 minutes over a slow simmer, until the vegetables are tender.
Take the bread out of the machine and let it rest till the soup is ready.
Add the milk, reserving ¼ cup back for later.
Stir in the salt and pepper, and cook over medium low heat, just until the milk is warm.
Mix the reserved ¼ cup of milk and the cornstarch. Whisk till smooth.
Pour the cornstarch mixture into the soup, stirring constantly, until thickened.
Add the cheese and continue to cook and stir until it is melted.
Serve with the hot bread.

Note: This is a basic recipe that can be used with many vegetables besides broccoli. Try experimenting with winter squash, cauliflower, or other winter vegetables.

Dinner Magic Shopping List October Week 3

Dinner Magic Shopping List October Week 3

Meats:
1 lb shrimp, deveined and cleaned
1 lb chicken breast tenderloins
½ lb bacon (the kind already cooked that comes in a box is fine)
4 bone-in chicken breasts
2 boneless, skinless chicken breasts (or 2 large cans chopped chicken)
2 lbs ground beef

Dairy:
1 lb Cheddar cheese
1 lb Mozzarella
¼ lb Parmesan
2 cups vanilla yogurt
4 cups plain yogurt (or make your own)
Half and half
8 oz. sour cream
Eggs
2 cans of refrigerated crescent rolls

Frozen Food:
1 small 10 oz. package of frozen chopped spinach
1 small 10 oz. package of frozen chopped broccoli
1 small 10 oz. package of frozen corn
1 small package frozen blueberries
1 small package frozen strawberries

Fresh Produce:
1 head of garlic, or one jar of fresh chopped garlic
1 lb snow peas (frozen is fine)
1 small head of green cabbage
1 bag or bunch of raw spinach
1 head of iceberg lettuce
1 heart of romaine
1 red onion
3 yellow onions
1 small bag of grated carrots
1 small head of broccoli
1 bunch green onions
2 tomatoes
1 avocado
1 large or 2 small winter squash
4 oz mushrooms

Canned Food:
1 small can chopped pineapple
2 small cans sliced black olives
1 can whole cranberries
2 cans cream of chicken soup
1 can or bottle of pizza sauce
2cans of pinto beans with jalapenos
1 can diced tomatoes
1 large can chopped green chilis
1 can Ro-tel tomatoes

Dry Food and Staples:
1 lb whole wheat or enriched rotini pasta
1 lb elbow macaroni
1 box Barilla square lasagna noodles
Olive oil
Burrito size tortillas, whole wheat, spinach, or jalapeno
Flour
Brown rice
1 bag garlic croutons

Spices and Condiments:
Salt and pepper
Sugar
Honey
Hot pepper oil (optional)
Dried red pepper in the pods
Cayenne pepper
Chili powder
Cumin
Ground oregano
Italian salad dressing
1 small bottle Catalina dressing
1 packet French Onion Soup mix
2 packets Hidden Valley Ranch Mix
1 packet of taco seasoning mix

Other items for your own personal shopping list:

Turkey Pot Pies

Turkey Pot Pies
Fresh Fruit and Yogurt Salad

For these pot pies, I like to make homemade pie crust. I use the Betty Crocker recipe which has served me well for many years. However, I realize not everyone wants to bother with homemade pie crust, especially on a busy night. This recipe can be made with frozen pie crusts, which makes it quick and simple.

Consider this recipe a trial run for the leftover Thanksgiving turkey you’ll be sure to have.

Ingredients:
2 frozen pie crusts (Or homemade, if you prefer)
2 cups of leftover turkey from the Spicy Turkey Roast, cut into small pieces
Leftover peas and carrots
2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 to 2 cups of chicken broth
½ tsp thyme
½ tsp sage
2 apples, cut into small pieces
2 cups of grapes
1 cup of yogurt
¼ cup of sugar

Preparation:
Let the pie crusts thaw per the package directions.
Preheat the oven to 375 degrees.
Melt the butter in a pan and whisk in the flour.
Add a sprinkle of salt and a dash of pepper.
Slowly stir in the chicken broth, stirring constantly, until a creamy gravy forms.
Stir in the thyme, sage, and more salt and pepper to taste.
Add the turkey and the peas and carrots.
Stir together and put into the pie crust.
Add a top crust and seal. Cut a hole in the center to let steam out.
Place the pie pan on a cookie sheet covered in tin foil. (This is for easy clean up of any gravy spills.)
Bake at 375 degrees for 30 minutes until the crust is brown.
Place the sugar in a bowl.
Dip the rims of custard cups in water, then dip in sugar. Place in the freezer for ten minutes.
Mix the cut up apples with the grapes. Stir in one cup of vanilla yogurt.
Take the custard cups out of the freezer, and put the fruit salad into the cups.
Serve the fruit salad as a cooling dessert after the hot turkey pot pie.

Spicy Turkey Roast

I didn't take a picture of this one, because I didn't do a nice job carving the roast. It was so tasty, that my family tells me I must cook all turkey roasts this way from now on!

Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans

Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing

In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.

In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.

Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.

Craisin Pork Cutlet Meal

Craisin Pork Cutlet Meal

1 lb pork tenderloin, sliced thin or thin chops
½ cup bread crumbs
1 egg, beaten
4 Tbsp olive oil
1 lb fresh spinach
½ cup craisins
1 small can mandarin oranges
1 Tbsp brown sugar
1 Tbsp lemon juice
1 Tbsp chopped parsley
2 small acorn squash
Salt and pepper
Flour and yeast for bread machine bread

In the morning:
Set up the bread machine with the bread ingredients and set for delay bake.
Plan to have the bread done baking about 15 minutes before dinner to give it time to cool.

In the afternoon:
Wash and dry the pork cutlets.
Pour the bread crumbs into a zip top plastic bag or a brown bag.
Dip the pork in the beaten egg.
Drop the cutlets into the bag of bread crumbs. Seal tightly and shake to coat.
Heat 2 Tbsp oil in a skillet and cook the cutlets until they are browned and well done.
Remove from pan and keep warm.
While the cutlets are cooking, sauté the spinach in a different pan in 2 Tbsp olive oil until tender.
Slice the acorn squash. Place in a glass pan with ¼ inch of water in the bottom.
Microwave on high for 5-10 minutes until the squash is fork tender.
In the same pan the cutlest were in, mix the craisins, mandarin orange juice, (but not the oranges,) brown sugar, and lemon juice. Cook over medium high heat until it simmers.
Simmer for 5 minutes. Place the cutlets back in the pan and add the mandarin oranges.
Remove the bread from the bread machine and allow it to cool slightly.
Place the spinach in a bowl, and arrange the squash around the edges. Sprinkle with salt and pepper to taste.
Serve the cutlets on a platter.
Enjoy!

Basil Grilled Chicken

Here's another one of those recipes that my family fell in love with. I couldn't find any basil at the market the week I made this, and my basil in the garden is pretty much used up. So I made a new Parsley and Sunflower Seed Pesto. You might want to try it for a change of taste.

I used the Barilla Celantini pasta for this dish because the twists hold the pesto better. You want all the flavor you can get in your pasta.





Basil Grilled Chicken
Winter Mix Vegetables
Pasta with Pesto

Ingredients:
1 ½ lbs of boneless, skinless chicken breasts
Wax paper
½ tsp salt
½ tsp freshly ground black pepper
1 Tbsp olive oil
2 green onions, finely chopped
3 leaves basil, finely chopped
2 Tbsp butter
1 Tbsp flour
2 Tbsp white wine
2 tsp Dijon mustard
¼ to ½ cup of chicken stock
1 small jar of pesto or make your own quickly with my Basil Pesto recipe
1 lb of celantini or fusilli or other spiral pasta
1 package of winter mix vegetables (broccoli, cauliflower, carrots)

Preparation:
If you are making your own Basil Pesto, do it the night before to let the flavors mingle.
Boil water for the pasta.
Lay the chicken breasts between 2 sheets of wax paper, and pound with a kitchen mallet.
Sprinkle the salt and pepper on the chicken.
Spray the indoor grill with cooking spray.
Grill the breasts until brown and the juice runs clear. Keep warm.
Cook the green onions and basil in the olive oil until tender. Remove to a bowl.
Melt the butter in the same pan. Whisk in the flour.
Stir in the white wine and chicken stock, a little at a time until you have a smooth and creamy white sauce.
Add the Dijon mustard and stir.
Stir in the cooked onions and basil. Lay the grilled chicken breasts in the sauce, and turn to coat.
Cook the vegetables according to the package directions.
Drain the pasta. Toss the pasta with the pesto sauce.
Serve the chicken over the pasta, and drizzle the sauce over all.

Hearty Tuna Casserole

Hearty Tuna Casserole
Dilled Mixed Vegetables

Ingredients:
2 medium 6 ounce cans of chunk style tuna in water (Albacore tastes terrific!)
½ lb egg noodles
½ cup finely chopped celery (Use a chopper for this.)
¼ cup chopped green onions
½ cup sour cream
1 Tbsp Dijon mustard
1 can cream of celery soup
1 tsp dried basil
1 small zucchini, sliced on the diagonal
1 cup Colby Jack cheese, shredded
1 fresh tomato, sliced thin
1 package of frozen mixed vegetables
½ tsp dill

Preparation:
Put a pot of water on to boil for the egg noodles.
Spray a 9x13 baking pan with cooking spray or lightly coat with olive oil.
While the egg noodles are boiling, drain the tuna, and slice and chop the vegetables.
Drain the egg noodles and rinse them under cold running water.
Combine the noodles, tuna, the vegetables, the sour cream, mustard, soup, and basil.
Spread half the noodle mixture in the bottom the baking dish.
Layer with half the zucchini and half the cheese.
Repeat with another layer. Arrange the tomato slices around the edge of the casserole.
Bake at 350 degrees for 20 minutes or until the cheese melts.
While the casserole bakes, prepare the mixed vegetables in the microwave. Add ½ tsp of dill to the vegetables and stir before serving.

Meatloaf Stuffed with Ham and Broccoli

Meatloaf Stuffed with Ham and Broccoli
Baked Potatoes
Green Salad

Ingredients:
2 lbs ground beef
2 eggs
¾ cup Italian style bread crumbs
¼ cup catsup
6 slices deli thin ham lunchmeat
2 cups frozen chopped broccoli (Spinach works, too!)
4 slices cheddar cheese
1 tsp salt
¼ tsp pepper
1 tsp Tabasco sauce
4 baking potatoes
½ head of iceberg lettuce
½ head of green leaf lettuce
½ chopped red onion
1 tomato, cut into wedges
½ cucumber, sliced
Salad dressing of your choice (Consider Red Wine Viniagrette or Caesar.)

Preparation:
Preheat the oven to 350 degrees.
Thaw the broccoli.
Mix the ground beef, eggs, bread crumbs, catsup, salt, pepper, and Tabasco.
Lay a large piece of tin foil on the counter.
Pat the meatloaf mixture into a rectangle, 9x13 inches.
Spread the broccoli onto the mixture, leaving ½ inch at the edges.
Spread the cheese slices over the broccoli.
Spread the ham over the cheese.
Roll the meatloaf into a loaf, using the tin foil as a tool to lift it.
Place in a baking dish.
Scrub the potatoes.
Wrap each potato in tin foil with ¼ tsp olive oil on the foil.
Bake the meatloaf and potatoes at 350 degrees for 1 hour and 15 minutes.
Set the table.
Toss the lettuce, cucumber, onion, and tomato together for the salad.

Cobb Salad

Cobb Salad
French Bread

Ingredients:
1 head of green leaf lettuce
1 avocado
2 cups chopped cooked chicken (Use chicken tenderloins for this. Grill and chop.)
8 slices of bacon, cooked and crumbled
3 hard boiled eggs, chopped
3 tomatoes, chopped
½ red onion, chopped
¼ cup parsley, chopped
½ cup Red wine vinaigrette
½ cup crumbled bleu cheese

Directions:
Cut the lettuce into small pieces.
Sprinkle ¼ cup of the vinaigrette over the lettuce and toss well to coat.
Mound the lettuce onto plates.
Top the lettuce mounds with chicken, bacon, eggs, tomatoes, onion, and parsley, in that order.
Sprinkle the crumbled bleu cheese on top.
Serve with the remaining dressing and the French bread.

Asian Ramen Stir Fry

Asian Ramen Stir Fry

Ingredients:
1 lb beef flank or sirloin steak, cut into strips ¼ inch thick
1 jalapeno pepper, seeded and chopped
1/2 chopped onion
1 clove garlic, crushed
1 Tbsp peanut oil (Cooking oil will do if you don’t have peanut oil)
1 pkg beef flavor ramen noodles
¼ cup soy sauce
¼ cup shredded carrots
1 can water chestnuts
1 chopped green onion
¼ cup chopped peanuts

Directions:
Set the table.
Break the ramen noodles into pieces and cook according to the package directions. Do not add the seasoning packet.
Cook the beef, jalapeno, onion, and garlic over medium high heat till the meat is done.
Stir in the cooked ramen, soy sauce, carrots, water chestnuts, and the seasoning packet.
Place in a serving dish.
Sprinkle the peanuts and chopped green onions on top.

Beef Fajitas

Beef Fajitas

Ingredients:
1 1/2 pounds beef flank or sirloin steak
1 onion, sliced
1 green bell pepper, cut into strips
¼ cup chopped cilantro
2 garlic cloves, crushed
1 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 Tbsp olive oil
1 avocado chopped
1 tomato, chopped
2 cups of lettuce, shredded
Sour Cream
Salsa
8 soft taco size flour tortillas
Refried beans
Carrot sticks

Directions:
Set the table.
Cook the beef in garlic and hot oil. Use a cast iron skillet if you have one.
Add the spices to coat the meat.
Add the onion, bell pepper, and cilantro and cook until crisp-tender.
Serve the meat hot off the skillet. Top the fajitas with the avocado, tomato, sour cream, and salsa.
Serve refried beans and carrot sticks on the side.

Fettucini Alfredo with Chicken

Fettucini Alfredo with Chicken
Tossed Salad with Sliced Tomato and Zucchini

Ingredients:
2 cups of chopped chicken (Use chicken tenderloins for this. Grill and chop.)
1 jar of alfredo sauce
1 lb of fettucini pasta
Fresh parmesan cheese
½ head iceberg lettuce
1 small head of radicchio if it’s available
1 zucchini, sliced on the diagonal
1 tomato, sliced
1 small can sliced black olives
¼ cup chopped green onions
¼ cup chopped parsley
Italian dressing

Preparation:
Set the table.
Cook the chicken.
Cook the pasta according to the package directions.
Warm the alfredo sauce in a saucepan. Add the chicken.
Shred the lettuce into a salad serving dish.
Add the green onions and parsley and toss.
Top with the zucchini, tomato, and black olives.
Drain the pasta. Stir the warmed alfredo sauce with chicken into the pasta.
Place in a serving dish and grate parmesan over the top.
Serve with the salad and the Italian dressing.

Pork with Rice and Olives

Pork with Rice and Olives
Peas with Bacon Bits

Ingredients:
1 ½ lb pork shoulder roast
1 onion, chopped
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
1 cup of rice
¼ cup chopped green olives
¼ cup chopped parsley
3 slices of bacon
1 pkg frozen peas

In the morning:
Place the pork roast, the onion, garlic, and red pepper flakes and salt in the crock pot.
Cook on low 8 hours.

In the afternoon:
Set the table.
Boil 2 cups of water. Pour the rice and parsley into the water, cover, and cook on low heat for 20 minutes.
Cut the pork roast into small pieces. You may also choose to shred it.
Cook the bacon. Chop it into pieces.
Cook the peas. Stir the bacon into the peas.
When the rice is done, add the pork and olives and stir them together.

Grilled Tilapia with Olive Oil and Lemon

Grilled Tilapia with Olive Oil and Lemon
Mixed Vegetables
Quinoa Salad

Ingredients:
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 Tbsp olive oil
1 lemon, cut into wedges
Salt and pepper to taste
1 pkg frozen mixed vegetables, your choice
1 cup quinoa (You may substitute couscous, if you like.)
½ chopped bell pepper
¼ cup chopped parsley

Preparation:
Set the table.
Boil water and cook the quinoa according to package directions.
Coat the grill with olive oil or cooking spray.
Salt and pepper the fish and grill until it flakes with a fork. (5-10 minutes, depending on the size of the fillet.)
Cook the vegetables in a saucepan on the stove or in the microwave.
When the quinoa is done, stir the chopped bell pepper and parsley into it.
Serve the fish with the lemon wedges, quinoa, and vegetables.

Chicken with Red Peppers and Black Beans

Chicken with Red Peppers and Black Beans
Corn Bread

Ingredients:
1 cut up fryer chicken
1 onion, chopped
1 clove garlic, crushed
3 red peppers, cut into strips
3 slices of bacon, cut into small pieces
1 tsp salt
¼ tsp pepper
1 can black beans
Corn meal
Flour
Milk
Eggs
Oil
Baking powder

In the morning:
Spray the slow cooker with cooking spray.
Lay the chicken in the slow cooker and sprinkle with salt and pepper.
Place the garlic, onion, red peppers, and bacon in the crockpot.
Cook on low 6-8 hours.

In the afternoon:
Set the table.
Stir the black beans into the crockpot with the chicken.
Prepare the corn bread according to the package directions on the corn meal box.
Serve the chicken dish in bowls with the corn bread on the side.