Dinner Magic Shopping List August Week 1

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

Meats:
4 skinless chicken breasts
2 lbs chicken breast tenderloins
¾ lb round steak or thinly sliced breakfast steak
1 lb round steak
1 lb shrimp
½ pound of ham (If you can find already cut up, great!)

Dairy:
Eggs
2 to 4 oz feta cheese
Parmesan
Small pkg mozzarella
1 lb butter (Real butter, not margarine.)

Frozen Food:
1 pkg broccoli and carrots (If fresh is available, that’s even better.)

Fresh Produce:
4 onions
2 bell peppers
1 pkg sliced carrots
1 pkg sliced mushrooms
½ lb snow peas
4 ears of corn
1 small head of broccoli
1 small head of cauliflower
1 summer squash
1 zucchini
1 bunch of celery
1 bag or bunch of fresh spinach
Iceberg lettuce
Romaine
2 mangos
2 apples
1 head garlic (or a jar of organic crushed garlic)
1 bunch cilantro
Sprig of basil
Sprig of oregano
1 bunch of parsley (A kitchen herb garden is nice to have.)
1 lemon

Canned Food:
1 can pineapple
28 oz can chopped tomatoes (or 2 fresh tomatoes)
1 can or box of organic chicken broth
1 can sliced black olives
1 can evaporated skim milk

Dry Food and Staples:
White rice
Angel hair pasta
Fusilli pasta
Flour (You should always have flour in the pantry.)
Brown sugar
Hawaiian bread rolls
Small pkg slivered almonds
Small pkg walnuts
Craisins
Corn flakes
croutons

Spices and Condiments:
Olive oil
Cooking oil
Sesame oil
Soy sauce
Cornstarch
Mayonnaise
Dijon mustard
Caesar salad dressing
Paprika
Salt and pepper


Other items for your own personal shopping list:

Dinner Magic Shopping List July Week 4

Dinner Magic Shopping List July Week 4

Click here to go back to the Dinner Magic Menus July Week 4.

Meats:
1 ½ lbs chicken breast tenderloins
1 lb chicken sausage links
2 lbs beef round or sirloin steak
1 turkey breast, up to 6-7 pounds
1 ½ lbs turkey kielbasa
2 lbs wild caught salmon

Dairy:
Parmesan cheese

Frozen Food:
1 pkg Southwestern style vegetable mix (corn, black beans, onions, and peppers
1 pkg Peas

Fresh Produce:
1 bell pepper
2 fresh pineapples, or 1 fresh and 1 frozen
2 mangoes
1 lime
1 lemon
1 bunch cilantro
2 red onions
2 yellow onions
2 zucchini
4 tomatoes
2 cucumbers
1 head of garlic, or a jar of organic crushed garlic
1 bunch celery
1 bag carrots (buy them already sliced, if you like)
2 russet potatoes
2 lbs red grapes
1 large pkg spring mix
1 head green leaf lettuce
1 head romaine
1 sprig of rosemary

Canned Food:
1 can or box of organic chicken broth
1 can sliced black olives

Dry Food and Staples:
Brown rice
White rice
1 lb fusilli pasta
Whole wheat hamburger buns
Bakery bread rolls
Croutons

Spices and Condiments:
Olive oil
Soy sauce
Barbeque sauce
Dijon mustard
Honey
Ranch style dressing
Italian dressing
Cornstarch
Ginger
Cumin
Chili powder
Rosemary
Oregano
Sage
Thyme
Saffron
Garlic powder
Salt and pepper
Italian seasoning (Or make your own with equal mixtures of oregano, thyme, basil)

Other items for your own personal shopping list:

Carnitas Burritos Dinner

Carnitas Burritos
Refried Beans
Spanish Rice
Shredded Salad Toppings

The trick to making tender carnitas is to cook is slowly all day.


Ingredients:

• 3-4 pounds of pork carnitas or small pork roast
• 1 chopped onion
• 1 clove chopped garlic
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 teaspoon of chili powder
• 4 whole fresh green chilis
• Burrito sized tortillas
• 1 can of refried beans (or make your own if you have time)
• 1 cup of rice
• 1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)

Toppings:

• Shredded iceberg lettuce
• Chopped tomatoes
• Shredded cheddar cheese
• Diced avocado
• Sour cream or homemade yogurt

In the morning:

1. Place the pork, the chopped onion, and chopped garlic in the crockpot. Sprinkle with salt, pepper, and chili powder.
2. Place the whole fresh green chilis on top. Do not cut them open.
3. Cook on LOW 8 hours.

30 minutes before dinner:

1. Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
2. Take the pork out of the crockpot and place the chilis to the side on a plate.
3. Shred the pork with a knife and fork. Cover and keep warm.
4. Warm the refried beans in the microwave.
5. Set the table.
6. Place the toppings and tortillas on the table.
7. Allow everyone to make their own burritos with the ingredients of their choice.

Roast Chicken Dinner in the Crockpot

Roast Chicken in the Crockpot
Baked Butternut Squash
Fresh Whole Wheat Bread
Garden Salad with Craisins and Pecans

With roast chicken this simple, you’ll want to make it again and again. Turning it on HIGH at the end will make the skin crispy and brown.


Ingredients:

• 1 whole fryer
• Salt and pepper
• 1 butternut or other winter squash, cut into eight pieces
• Cooking spray
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ head of iceberg lettuce
• ½ cup of craisins
• ½ cup of pecan pieces
• ½ cup of carrots
• ½ cucumber, sliced

In the morning:

1. Prepare the bread ingredients according to your bread machine and set on delay bake.
2. Coat the crockpot with cooking spray. Place the cut up squash in the bottom of the crockpot around the edges and sprinkle with cinnamon and nutmeg.
3. Wash and dry the fryer.
4. Coat the inside cavity with salt, then sprinkle salt and pepper on the skin.
5. Place the chicken breast side up in the crockpot.
6. Cover and cook on LOW 8 hours, then on HIGH for ½ - 1 hour more.

15 minutes before dinner:

1. Set the table.
2. Toss together the ingredients for the salad. Serve with the dressing of your choice.
3. Remove the bread from the machine to let it cool. Slice at the table.

White Bean Chicken Chili

White Bean Chicken Chili
Warm Corn Bread
Fresh Garden Salad

This simple meal takes only minutes to make and tastes delicious. Leftovers can be frozen in single portion sizes to be reheated for a warm lunch at work.

Ingredients:

• 2 cups of Great Northern Beans or Navy Beans, cooked
• 2 cups of cut up chicken tenderloins
• 1 chopped onion
• 1 can of chicken broth
• 2 cans of diced green chilis
• 2 teaspoons of cumin
• 1 teaspoon of salt
• ¼ teaspoon of pepper
• 2 tablespoons of cornstarch
• Cornbread ingredients (use the recipe on your cornmeal box)
• ½ head of iceberg lettuce
• ½ cup of shredded carrots
• 1 chopped tomato
• ½ cucumber, sliced

The night before:

Soak the beans overnight in the crockpot in just enough water to cover them.

In the morning:

Drain the beans, cover with water again, and cook on LOW for 6-8 hours.

30 minutes before dinner:

1. Mix together the cornbread ingredients and place in the oven to bake.
2. Drain the beans.
3. Saute the chicken and onion in two tablespoons of chicken broth until the chicken is cooked and the onion is tender. Mix the cornstarch with ¼ cup of broth. To the pan add the rest of the broth, the beans, the chilis and spices. Let it simmer for ten minutes.
4. Chop the lettuce and add the other fresh vegetables. Toss.
5. Stir the cornstarch and broth mixture into the pan and cook for another 2-3 minutes, or until it thickens.
6. Serve the salad with the leftover Caesar dressing from the night before, or any other dressing of your choice.

Baked Chicken Parmigiana Dinner

Baked Chicken Parmigiana
Green Beans
Romaine Salad with Homemade Caesar Dressing

This tasty Italian style dinner will have them asking for seconds!


Ingredients:

• 2 pounds of boneless chicken thighs
• ½ cup of Italian bread crumbs
• Cooking spray
• 1 jar of Italian pasta sauce
• 1 box of fusilli pasta
• ½ cup of mozzarella cheese
• 1 bag of frozen green beans
• 1 head of romaine lettuce
• ¼ cup of grated parmesan cheese
• Croutons

Dressing ingredients:

• 3 tablespoons lemon juice
• ¼ teaspoon freshly grated black pepper
• 1 tablespoon of mayonnaise
• 1 teaspoon Dijon style mustard
• 2 chopped garlic cloves
• ¼ cup of grated parmesan cheese
• 2/3 cup of oil

Directions:

1. Wash and pat dry the chicken thighs. Place the bread crumbs in a brown paper bag, put the chicken thighs in two at a time, and shake to coat. Place in a baking pan that has been sprayed with cooking spray.
2. Bake for 20 minutes at 400 degrees.
3. While the thighs are baking, cook the pasta according to the package directions.
   Drain the pasta. Put it back into the pan and mix ½ the pasta sauce in with it. Pour the coated pasta into a casserole dish.
4. Remove the thighs from the oven and place them on top of the pasta. Pour the remaining pasta sauce over the top of the casserole, and sprinkle mozzarella on top.
5. Bake the casserole at 400 degrees for 15 minutes.
6. Chop the lettuce and place in a bowl.
7. Put the green beans in the microwave with ¼ cup of water.
8. Mix the dressing ingredients in a salad dressing mixer or blender.
9. Sprinkle the parmesan cheese and croutons over the top of the romaine.
   

Vegetable and Tofu Curry Dinner

Vegetable and Tofu Curry Dinner

This vegetarian fare is a filling dinner in a dish. Add chopped, cooked chicken if you prefer to have meat in the dish.

Ingredients:

• One 14 oz. can of coconut milk


• 2 teaspoon curry powder


• ¼ teaspoon of saffron


• 1 1/2 tbsp. cornstarch


• 1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder


• 3 cups of fresh or frozen cauliflower florets


• 2 chopped potatoes


• 2 cups fresh, cut up carrots or baby carrots


• One onion, chopped


• 2 fresh garlic cloves, chopped


• One 15 oz. can of garbanzo beans rinsed and drained


• One small can of water chestnuts


• 1 block of tofu cut into bite sized chunks


• 1 small bag of frozen peas


• Rice

In the morning:

1. Pour the milk, curry powder, saffron, and cornstarch in a bowl and whisk until smooth.


2. Put next 8 ingredients into the crockpot.


3. Pour the coconut milk mixture over all. Stir well.


4. Cover and cook on low for 8 hours or on high for 3 1/2 hours.

30 minutes before dinner:

1. Add the tofu and peas to the crockpot. Stir gently. Cover and cook for the remaining 30 minutes.


2. Cook the rice according to the package directions. I use 1 part rice to 2 parts water.


3. Set the table while the rice is cooking.

Picture credit: Suzanne Pitner

Pork Paprikash Dinner

Pork Paprikash in the Slow Cooker
Mashed Baked Potatoes
Broccoli with Lemon Juice
Crusty White Bread

Serve this up with mashed potatoes or mashed sweet potatoes, a green vegetable, and some bread hot out of the bread machine for a delicious, warm dinner that serves four to six.


Ingredients:


3 to 4 pounds boneless country style pork ribs
1/3 cup all-purpose flour
5 teaspoons paprika
1/2 teaspoon salt
Dash pepper
1 large onion, halved, sliced
½ cup of fresh or frozen cut up sweet peppers
Cooking oil spray
1/2 cup vegetable broth
1/2 cup plus 2 tablespoons sour cream or homemade yogurt
¼ cup of cream or milk
4 large baking potatoes
1 bag of frozen broccoli or one bag of fresh broccoli florets
1 teaspoon lemon juice (fresh squeezed from 1/2 a lemon)
Bread in the bread machine (Use the recipe in your bread machine book.)


In the morning:

1. Prepare the bread according to your bread machine book and set on delay bake.



2. Wash pork and pat dry on paper towels. Combine flour, 4 teaspoons of paprika, salt, and pepper in a brown paper bag. Put the pork in the bag, close the top, and shake it to coat thoroughly.



3. Spray the crockpot with cooking oil. Place the coated pork and the cut up onions and peppers in the pot. Pour vegetable broth over all. Cover and cook on LOW for 8 hours.
   

30 minutes before dinner:

1. Bake the potatoes in the microwave for 7 minutes each.



2. While the potatoes are baking, remove pork from the crockpot.



3. Pour juices from the crockpot into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream or homemade yogurt. Stir the pork into the cream sauce and sprinkle with more paprika.



4. Remove the potatoes from the microwave and carefully skin them, saving a few bits of skin for the mashed potatoes.



5. Put the broccoli in a bowl with ¼ cup of water. Place in the microwave and cook for five minutes. After cooking, sprinkle with lemon juice.



6. Place the potatoes in a mixing bowl, add ¼ cup of cream, 2 tablespoons of butter, and 2 tablespoons of sour cream or homemade yogurt. Add salt and pepper to taste. Mix with a mixer until it is as smooth as you like it. For thicker potatoes, reduce the cream, for thinner potatoes, increase the cream.

5 minutes before dinner:

1. Have someone set the table.



2. Take the bread out of the machine and let it cool. Slice it at the table as you enjoy your dinner.
   

After dinner:

1. Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.

Picture credit: Suzanne Pitner

Taco Soup Dinner Recipe

Taco Soup with Tortilla Chips
Yogurt and Blueberry Dessert

A favorite of my family’s for years, this soup is tasty any time of year. We usually have it at least twice each year, and we love it with Jalapeno Bread from the bakery.

Ingredients:

• 1 pound of ground beef or turkey
• 1 chopped onion
• 1 package of taco seasoning mix
• 2 cans of pinto beans with jalapenos
• 1 can of Rotel tomatoes
• 1 can of diced tomatoes
• 1 large can of chopped green chilis
• 2 cans of water
• 1 package of frozen corn
• 1 package of ranch style dressing mix

Toppings:

• Shredded cheese
• Chopped green onion
• Sour cream
• Tortilla chips

Dessert:

• 4 cups of homemade yogurt
• ½ cup frozen blueberries
• ½ cup frozen strawberries
• 4 teaspoons of honey
• Small amount of sugar

45 minutes before dinner:

1. Brown the ground beef and onion. Drain the meat, then add the taco seasoning mix and cook for 2 more minutes.
2. In a large pot, mix together all the remaining ingredients. Let simmer for 30 minutes.
3. Thaw the frozen fruit in the microwave. When thawed, heat the honey and stir it into the fruit. Last, stir in the yogurt. Chill until serving time.
4. Dip the rims of dessert cups in water, then dip in sugar. Place in the freezer.
5. Place the tortilla chips in a bowl and pour the soup over the chips. Place the toppings of your choice on top.
6. Place the yogurt dessert in each of the sugar-rimmed dessert cups before serving.
   
   Warning: This soup is very spicy. To cut down the heat, use regular pinto beans, or substitute regular diced tomatoes for the Rotel tomatoes.

How to Have a Well Stocked Pantry

How to Have a Well Stocked Pantry

Having a well stocked pantry simply means that you have plenty of the basic supplies on hand to cook dinner each day. In addition, a well stocked pantry will have a few things in it to feed your family when you don’t have time to shop.

You don’t need a big walk-in pantry. I have a very small cupboard in my kitchen that keeps my staples.

You don’t need to make a big financial investment. Plan on buying these things a little bit each week when you shop. Before you know it, your pantry will be full of the essential items.

Each week, before you grocery shop, look at the list and check to see what you already have in your pantry. If you have it, cross it off the list. If you don’t have it, you’ll be buying more to stock up.

Here’s a list of things to get you started. Print it out and check your pantry. Go ahead. I’ll wait. B-)

Oils:
Olive oil (stock up when it’s on sale.)
Vegetable oil
Spices:
Salt, black pepper, oregano, basil, thyme, sage, parsley, rosemary, dill, cayenne pepper, red pepper flakes, paprika, chili powder, cumin, cinnamon, nutmeg, and allspice.
Baking supplies:
Flour, yeast, corn meal, baking powder, baking soda, cornstarch, sugar, brown sugar, vanilla extract.
Cooking supplies:
Bouillon cubes, bread crumbs, Worcestershire sauce, soy sauce, hot sauce, (Tabasco and salsa), lemon juice, lime juice, vinegar, (rice, red wine, and white vinegars,) Italian dressing.
Dry foods:
Pastas, rice, beans, split peas, noodles, potatoes, onions.
Refrigerated staples:
Real butter (not margarine,) eggs, garlic, milk, cream or half ‘n’ half, mayonnaise, mustard.
Nice to have on hand:
Canned fruits, canned tuna, canned cream soups, canned tomatoes, canned beans, one or two baking mixes.


That’s it! This basic list will get you started. You’ll find there are other essentials you like to always have on hand. For me, it’s peanut butter. I love peanut butter, and I try to never run out of it.

With these things in your pantry, you’ll be able to cook a variety of meals, and you’ll have plenty of ingredients to make a quick dessert or treat out of as well.

Happy cooking!

Dinner Magic Will Help You With Dinner Every Day

Welcome to Dinner Magic! If you're here, you might be looking for help with planning, shopping, and preparing dinner each day. It makes sense to cook and eat at home; it's healthier, it's less expensive, and eating together creates bonds in relationships.

You don't have to spend much time to create delicious meals. It only takes a few minutes to put the ingredients together, set the table, and sit down to healthy, satisfying food. Even the non-cooks among us can serve up meals that the whole family will enjoy.

Each of the menus that are on this website are ones that I have served my family. Most of the menus serve 4-6 people. If your family is smaller, cut the recipes in half. If your family is larger, or very, very hungry, double the recipes.

You can start using Dinner Magic anytime. Each week I will provide seven days of dinner menus, plus the shopping list for all the ingredients. Before you begin, read Keeping a Well-Stocked Pantry. (Coming soon!) By using a checklist, you can keep your pantry stocked with the basics all the time, and only need to shop each week for the fresh or special ingredients.

Dinner doesn't have to be a chore. In fact, dinner can be a fun part of the day. Let Dinner Magic do the planning for you, and then you can enjoy relaxing meals everyday.

How To Use Dinner Magic So It Works For You

Each Wednesday, I will post a list of dinner menus for the week. It will be labeled with the month and the week, like this:

Dinner Magic Menus July Week 4

You can print this out or email it to yourself. At the bottom of the post is a link to the grocery list for that week. It is also named by the month and week, like this:

Dinner Magic Shopping List July Week 4

If you ever need to look up the menus or a shopping list for a week, use words just like my examples in the search box, except with the month and week you need.

The menus are linked to each recipe. Just click on the link.

You can also search for a recipe by typing in what you’re looking for in the search box. You can also scan the Recipes and Categories to see if something catches your eye there. You can scroll down now to see the latest recipes I've posted.

I will try my best to post a short article every week about kitchen tips and tricks to make your life in the kitchen easier. If I find a wonderful gadget, I’ll blog about it too. But during this first year, I’ll be working my tail off to get you all of my family’s favorite recipes, posted here on the blog, so you don’t have to worry about what you’re doing for dinner!

I hope you enjoy the recipes. If you find something odd, please email me and tell me.

Suzannepitner at gmail dot com

I’ll fix it right away! Even good cooks sometimes make mistakes in typing!

Have fun, and Bon Apetit!

Dinner Magic Menus March Week 1

Here are this week's menus. Remember, substitutions are fine. Create the meals with your family's taste in mind. All the meals serve 4-6 hungry people.

Sunday

Roast Beef with Vegetables in the Crockpot
Whole Wheat Dinner Rolls

Monday

Beef and Barley Vegetable Soup
Whole Wheat Crackers
Strawberry and Orange Fruit Salad

Tuesday

Salmon Burgers
Oven Baked Sweet Potato Fries
Garden Salad

Wednesday

Country Style Ribs with Baked Apples
Green Beans
Home Baked Wheat Bread

Thursday

Tricolor Pasta with Spinach and Meatballs
Green Salad with Italian Dressing
Quick Peach Cobbler

Friday

Red Bean Chili with Baked Potatoes
Fruit and Yogurt Salad

Saturday

Tamale Pie
Fresh Green Salad

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.