Dinner Magic Menus August Week 4

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.

Chicken with a Peach Wine Sauce
Fresh Spinach Salad
Bread Sticks


Turkey Mole
Spanish Rice


Meatball Sandwiches on French Rolls
Salad


Chicken Breast Grilled with Dill Sauce
Smashed Cauliflower
Green Beans


Taco Salad on Corn Chips


Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable


Chicken with Potatoes and Peppers in a Pot



Click here for Dinner Magic Shopping List for August Week 4.

Adventures with Homemade Mayonnaise

Before today, I had never made or tasted homemade mayonnaise. It seemed intriguing, but with pretty good store-bought mayonnaise on the market, I wondered why I should bother. Today, I decided to find out if homemade mayonnaise is really as good as I’ve heard.

First, I pulled out an old cookbook that I knew had recipes for mayonnaise. Should I make garlic mayonnaise? Herb mayonnaise? Or should I stick with the basic recipe? Since it was my first try, I decided to do the basic recipe, the basic how to make mayonnaise project.

The key to making mayonnaise, the recipe informed me, is to drop the oil into the egg as you beat it, one drop at a time. My recipe called for one cup of oil. That’s more drops of oil than I care to count. I started dropping.

Everything looked wonderful until I got to about ¾ cup of oil. Then it started to curdle and separate. Fortunately, my cookbook had a remedy for this misfortune. It said to mix one tablespoon of mustard with one tablespoon of curdled mayonnaise and whip. Then I could whip the remaining mayonnaise in, one tablespoon at a time.

After an hour of whipping and blending, and a sore arm, I decided to pour the crap down the sink and go take a shower. I had droplets of oil and egg all over my face, which is probably good for the skin, but I wanted to wash it off anyway.

While in the shower, my competitive nature arose. Would I let a simple egg and some oil beat me? Never. I would be the one to beat the eggs and oil.

I carefully considered what I know about eggs and oil, which isn’t much. But I do know that cream of tartar can act as a binding agent and makes whipped eggs have higher peaks. I wondered if it would work in mayonnaise. Eager to try out my hypothesis, I went back to the kitchen and broke one egg into my blender. I added ½ teaspoon of salt, and 1/8 teaspoon of cream of tartar. I blended until the egg was frothy.

Next, I added a tablespoon of lemon juice, an ingredient in the recipe I started with. I blended that for about 15 seconds. Then, I added only ½ cup of olive oil, one drop at a time, running the blender the entire time. My husband was a bit deaf from the noise by the time I was done.

The result was a concoction that had a distinctly mayonnaisey look to it. The taste, however, was indescribable. It was so delicious, my husband and I actually stuck our fingers in the blender and licked them the way kids lick frosting from a mixing bowl. It would have been better if we’d had some artichokes, but since we didn’t this was the next best thing.

This is definitely something that is worth the time it takes to make it. When I have to die, I think a good way to go would be eating homemade mayonnaise. The taste is slightly more savory than store bought mayonnaise, with a distinct flavor of its own.

I decided I’m going to make a batch of mayonnaise next weekend and add it to my potato salad, to see what it does to the flavor. I’ll write more on that, after I try it out. Until then, here’s my own recipe for mayonnaise. It makes about ½ cup.

Homemade Mayonnaise Recipe
You will need:
A blender
1 egg
½ tsp salt
1/8 tsp cream of tartar
1 tablespoon lemon juice
½ cup olive oil

Crack the egg into the blender. Add the salt and cream of tartar. Whip it on the highest speed until the egg is frothy, about 30 seconds. Add the lemon juice and whip again for about 15 seconds.

Now, set the blender on the highest speed, and remove the small cup in the blender top. Keeping the blender running at all times, drop the oil into the egg, one drop at a time, until the entire ½ cup has been blended into the mixture.


The key is to drip the oil in slowly. It helps to use a teaspoon to drip the oil into the blender. If you add the oil too fast, it won’t turn into mayonnaise.

Enjoy.

Dinner Magic Menus August Week 3

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.


Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes


Chicken Bread Boats
Three Bean Salad on a Lettuce Bed


Cherry Glazed Pork Roast
Mashed Potatoes
Steamed Broccoli


Stir Fried Pork with Vegetables


Four Cheese Macaroni in the Crock Pot
Brussels Sprouts


MexItalian Zucchini Frittata
Spring Mix Green Salad
Fruit Salad
French Rolls

Chicken Quesadillas
Guacamole


Click here for the Dinner Magic Shopping List for August Week 3.

Easy Basil Pesto Recipe

Why buy pesto sauce in a jar when it's so easy to make? It has a special flavor when it's fresh. You can whip this pesto sauce together in a few minutes. Of course, pesto sauce in a jar is still handy to have on hand for times when fresh basil isn't available. Either way, pesto is a delicious accent for chicken and pasta.

Basil Pesto

2 cups of fresh basil leaves
¼ cup olive oil
3 cloves of garlic, crushed
¼ cup of pine nuts (Almonds are fine if pine nuts aren’t available.)
1 tsp lemon juice

Put all of the ingredients into a food processor or electric chopper.
Blend until it is creamy.
Refrigerate until ready to use. If it sits overnight the flavors will be more intense.

Use this pesto sauce within a week for freshest flavor.

Photo credit: Marco Carlini.

Beouf Bourguignon a la Julia Child

After seeing the movie Julie and Juliain the theater yesterday, and watching the classic Boeuf Bourguignon made three times, I decided it was time for me to tackle the dish. Over the years I have eyed the two page recipe in my copy of Mastering The Art of French Cooking,considering the myriad steps to the finished product. The steps aren’t difficult; there are just more than two pages of them. I have always passed it over thinking I didn’t have enough time.

Today, the movie scenes of people moaning in delight over the taste of the Boeuf Bourguignon was fresh in my mind, making me wonder if it truly is as wonderful as depicted. I had an open day and had plenty of energy, so there was no backing out. I went to the grocery store in the morning, and picked out a nice cut of beef, a bottle of red wine, some fresh onions, parsley, carrots, and mushrooms, then hurried home to begin the magic.

Although the recipe says to cook the mushrooms and onions after the beef is in the oven, I decided to cook them first, to give them my full attention. I added a sprig of lavender from the garden to the bouquet garni for the onions. I oohed and ahed in amazement as the mushrooms cooked just the way Julia Child said they would. The smell of the onions and mushrooms cooking in butter and beef stock was divine.

Next, I browned the beef after drying it, just as the recipe says you must, and I cooked the carrots and more onions in the pan. I poured the wine over the beef, only taking a tiny sip for myself. Into the oven the casserole went, and I began my first round of kitchen clean-up.

All in all, the Boeuf Bourguignon took about 6 hours to prepare, and about 15 minutes to eat.

Were the actors exaggerating about the taste in the movie? Not a bit.

Will I make it again? Maybe for a holiday dinner when I cook all day anyway.

Was it worth the effort? Definitely.

It was the most incredibly satisfying beef stew my family and I have ever eaten. Julia Child really knew what she was doing.

Dinner Magic Menus August Week 2

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.

Mexican Chicken with Spicy Bacon in the Crock Pot
Skillet Potatoes
Mexican Corn


Chicken Breasts with Pico de Gallo
Grilled Garden Vegetables
Warm Corn Tortillas


Swedish Meatballs


Save extra meatballs and freeze to use in a dinner next week.


Kasbah Chicken


Grilled Cornish Hens
Heidi’s AntiPasto Salad


Cajun Style Salmon
Broccoli Tortellini Salad


Pasta Delight with Turkey Sausage or Salmon


Click here for Dinner Magic Shopping List for August Week 2.

Red Wine Viniagrette

Red Wine Viniagrette Salad Dressing

It only takes a couple of minutes to make your own delicious homemade salad dressing, as you can see from this recipe.


Ingredients:
1 clove of garlic, peeled but not chopped
¼ tsp salt
1/3 cup red wine vinegar
1 tsp Dijon mustard
1 cup olive oil

Place all the ingredients except the oil in a shaker. I like the Zyliss Quick Blend Shaker
Leave the garlic whole; do not cut it up.Shake well. Add the oil, slowly, whisking as you add it. This can be refrigerated for a week.

Variations

Herb Viniagrette:
Add ¼ cup of chopped herbs of your choice. (Rosemary, basil, thyme, chives, parsley, and dill are all good choices.)

Lime Viniagrette:
Subsitute lime juice for the red wine vinegar.

Walnut Viagrette:
Substitute balsamic vinegar for the red wine vinegar. Add 2 Tbsp minced walnuts.

Dinner Magic Menus August 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.


Tango Mango Chicken
Broccoli and Carrots

Beef Veggie Stir Fry
Steamed Rice

Mango Marinated Beef Kabobs
Grilled Corn on the Cob
Hawaiian Bread Rolls

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

Chicken Waldorf Salad

Shrimp with Feta Cheese
Caesar Salad

Pasta and Broccoli with Ham Chunks

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

Caesar Salad Dressing

Caesar Salad Dressing

Caesar salad dressing is quick to make and the fresh taste is far better than the bottled kind.

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

Whip together all the ingredients in a salad dressing shaker. The Norpro salad dressing mixer is nice because it has other recipes with ingredient measurements right on the side of the bottle. It's hard to go wrong with that!

Leftovers Turned Into Easy Chicken Enchiladas

We had so much leftover chicken from the Spicy Mexican Chicken with Bacon and the Chicken Breasts with Pico de Gallo this week that I had to think of a way to use it up. We made two types of chicken enchiladas that are favorites in my family’s kitchen. They are both extremely simple and easy to make. Here are both chicken enchilada recipes.


Creamy Green Chili Enchiladas (Sonora Style)

Ingredients:

2 dozen soft yellow corn tortillas
2-3 cups of cut up leftover chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced jalapenos
1 can diced green chilis
1 can sliced black olives
2-3 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees. Mix the soups, chilis, and black olives with 1 soup can of water in a saucepan. Heat until just warmed through.
Dip a tortilla in the sauce and lay in a 9x13 baking dish. I like this AirBake by WearEver Ultra Oblong Baking Pan w/ Cover, 13 x 9 x 2.25 because it has a cover so you can store leftover food right in the pan.
Dip and lay one or two more tortillas in the pan to make a layer.
Spread some of the chicken over the tortillas.
Sprinkle some cheese over the chicken.
Pour two ladles of sauce over the cheese and chicken.
Make another layer just like the first one, on top of the previous layer.
Continue this process until the pan is full. Add one top layer of tortillas only.
Pour some additional sauce on top.
Top with grated cheese.
Bake in the oven until the cheese is melted, about 20 minutes.
The Sonora style turns this recipe into a chicken enchilada casserole. For rolled enchiladas, see the next recipe.


Mild Green Enchiladas

Ingredients:
1 dozen soft yellow corn tortillas
1-2 cups of cut up leftover chicken
1 small can green enchilada sauce (13 ounces)
1 can sliced black olives
1-2 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees.
Heat the tortillas in the microwave 45 seconds to soften them.
Spread a spoonful of enchilada sauce on the bottom of a 13 Inch x 9 Inch Bake and Roast Pan.
Lay a tortilla on a plate.
Mound a spoonful of chicken and a spoonful of cheese on the tortilla.
Roll up and place in the pan, seam side down.
Continue until a layer of rolled enchiladas in the pan.
Cover with enchilada sauce.
Spread olives and cheese over the top.
Bake until the cheese is melted, about 15 minutes.

Dinner Magic Menus July Week 4

July Week 4 Dinners and Recipes
This week’s dinners feature fresh mango and pineapple, which should be available now.
Click here for the Dinner Magic Shopping List for July Week 4.


Quick Mango Chicken Stir Fry

Chicken Sausage and Zucchini Skillet Dinner

Southwestern Style Chicken, Corn, and Black Bean Stuffed Pita

BBQ Beef Crockpot Sandwiches
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes

Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad

Sauerkraut Dinner in the Crockpot

Grilled Salmon with Mango Salsa
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls

Chicken Salad with Craisins and Walnuts

Chicken Salad with Craisins and Walnuts
Hot Baked Whole Wheat Bread

Ingredients:
1 ½ cups of chopped cooked chicken (Use leftovers from the Dijon Ranch Chicken Breasts)
¼ cup of craisins
¼ cup of walnuts
¼ cup of shredded carrots
¼ cup of mayonnaise
2 hard-cooked eggs, sliced
2 green onions, chopped
2 tomatoes, sliced
1 head of iceberg lettuce
Ranch style dressing
Whole wheat flour for bread
Yeast

In the morning:
Prepare the bread to bake in the bread machine according to your machine’s recipe book.

In the afternoon:
Stir the chicken, craisins, walnuts, carrots, and mayonnaise together.
Shred the lettuce and place into bowls.
Top with the chicken salad, divided evenly between the salads.
Garnish with eggs, tomatoes, and green onions.
Serve with ranch dressing.
Remove the bread from the machine. Serve hot with butter and honey.

Dijon Ranch Chicken Breasts with Dill

Dijon Ranch Chicken Breasts with Dill
Steamed Broccoli
Garden Salad


Ingredients:
6 boneless, skinless chicken breasts
¼ cup of mayonnaise
¼ cup of sour cream
2 tsp Dijon
Freshly ground black pepper
1/2 tsp dill
1 head of broccoli florets
Green and red leaf lettuce
½ bell pepper, chopped
1 tomato, chopped
2 Tbsp sunflower seeds
Croutons


Preparation:
Mix together the mayonnaise, sour cream, and Dijon.
Spray a 13x9 baking pan with cooking spray.
Lay the chicken in the pan and top with the creamy mixture.
Cover tightly with tin foil. Bake at 400 degrees for 25 minutes.
Uncover and cook another 5-10 minutes or until browned.
While the chicken is cooking, prepare the salad by tossing all the fresh vegetables together.
Steam the broccoli on the stove.
To serve the chicken, place on a platter and sprinkle with freshly ground black pepper and dill.

Reserve two of the chicken breasts for tomorrow’s Chicken Salad with Craisins and Walnuts.

Beef with Mostaccioli and Veggies

Beef with Mostaccioli and Veggies
Dinner Salad


Ingredients:
1 lb beef sirloin steak cut into small pieces
1 onion
1 bell pepper
1 Chinese eggplant or zucchini
2 cloves garlic, crushed
1 Tbsp olive oil
½ lb fresh green beans or one package frozen (fresh is best!)
1 tsp red hot pepper flakes
1 lb mostaccioli pasta
Salt and pepper
2 cups red leaf and green leaf lettuce mixed
¼ cup shredded carrots
½ sliced cucumber
2 thinly sliced radishes
Parmesan cheese for the table.


Preparation:
Set the table.
Heat boiling water and cook the mostaccioli according to the package directions.
Cook the beef in olive oil until well done. Set aside.
Cook the onion, bell pepper, garlic, and eggplant or zucchini in the pan until tender.
Add the beef back to the pan.
Stir in the green beans and red pepper flakes. Cover and keep over medium low heat.
Tear the lettuce and place into bowls.
Top with the carrots, cucumber, and radishes.
Drain the mostaccioli. Stir the pasta into the pan with the beef and vegetables.
Serve with the salad and parmesan cheese.

Grilled Herb Crusted Cod

Grilled Herb Crusted Cod
Corn with Green Onions
Grilled Zucchini with Italian Dressing


Ingredients:
1 ½ lb cod or firm whitefish
1 egg, beaten
Italian style breadcrumbs (bread crumbs with Italian seasoning)
1 pkg frozen corn
3 green onions
2 zucchini, sliced on the diagonal
2-3 Tbsp Italian dressing
Lemon wedges

Preparation:
Set the table.
Spray the indoor grill with cooking spray.
Wash and dry the cod or whitefish.
Dip the fish in the egg, then coat in breadcrumbs.
Cook the fish in the grill until it flakes with a fork.
Keep warm in the oven.
Grill the onions on the grill until brown. Chop them.
Dip the zucchini in the Italian dressing.
Grill until tender.
Cook the corn in a pan on the stove. Add the grilled, chopped onions.
Serve the fish with the lemon wedges and the vegetables.

Lasagna Florentine in a Crockpot

Lasagna Florentine in a Crockpot
Green Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozarella
2 cans cream of chicken soup (Choose a low fat, low sodium variety.)
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
Spring mix lettuce
1 tomato, cut
1 carrot, sliced
1 can sliced black olives
Croutons

In the morning:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

In the afternoon:
Set the table.
Prepare the salad by tossing the lettuce, tomato, carrot, and sliced black olives together.
Sprinkle croutons on top. Serve with dressing on the side.

Caribbean Chicken and Rice

Caribbean Chicken and Rice


Ingredients:
1 lb boneless, skinless chicken thighs and legs
2 cups of water
1 tsp oregano
1 clove garlic, crushed
¼ cup chopped fresh cilantro or 1 Tbsp dried
1 onion, chopped
1 bell pepper, finely chopped
1 cup of rice
1 can of tomatoes
½ cup chopped cooked ham
1 package of frozen mixed vegetables
½ cup green olives with pimientos
1 Tbsp capers
1 tsp Tabasco sauce
Salt and pepper to taste

Preparation:
Place the frozen vegetables on the counter to thaw while the chicken cooks.
Place the chicken in a pot with the broth and the oregano, cilantro, and garlic.
Cook for 20 minutes or until the chicken is well done.
Add the rice, tomatoes, onion, bell pepper, and ham.
Cook another 20 minutes until the rice is done.
Stir in the frozen vegetables, olives, capers, and Tabasco sauce. Cover and keep over medium heat until the frozen vegetables are warmed through.
Serve in bowls. Garnish with shredded cheese if desired.

Beef with Mustard Greens

Beef with Mustard Greens
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread

Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing


Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.

Creamy Beef and Mushroom Risotto

Creamy Beef and Mushroom Risotto
Tossed Dinner Salad

Ingredients:
1 lb flank steak, cut into strips (Sometimes sold as fajita meat.)
1 cup of crimini mushrooms, sliced
1 yellow onion, sliced
1 Tbsp olive oil
1 can cream of mushroom soup
½ cup sour cream
¼ cup chopped parsley
2 cups risotto
1 Tbsp real butter
1 cup dry white wine
1 cup chicken broth
1 tsp salt
1 tsp fresh ground black pepper
¼ cup grated Parmesan
1 lb of mixed salad greens
2 tomatoes, sliced
½ cucumber
Croutons
Salad dressing of your choice. (Caesar salad dressing tastes good with this meal.)

Preparation:
Set the table.
Cook the flank steak in the olive oil until well done.
Remove from heat. Cook the vegetables in the same pan.
Melt the butter in a saucepan. Put the risotto in the pan and stir well.
Add the chicken broth and one cup of water.
Cook over medium heat, stirring frequently until most of the liquid is absorbed.
Add the white wine and one more cup of water, the salt, and the pepper to the risotto.
Continue to cook, stirring frequently, until the liquid is absorbed.
Mix the salad greens and the tomato.
Put the meat back into the pan with the vegetables.
Stir in the cream of mushroom soup and the sour cream.
If the sauce needs to be a bit thinner, gradually add milk 1-2 tbsp at a time until it reaches the consistency you prefer.
Serve the Creamy Beef over the risotto, top with chopped parsley, and toss the croutons into the salad.

Polenta with Grilled Veggies and Sausage

Polenta with Grilled Veggies and Sausage

Don't let anyone fool you and tell you that polenta is hard to make. It's so easy that I don't know why people pay premium prices for a small batch of it at the grocery store. The trick is to stir constantly as you add the wet cornmeal to the boiling liquid.


Ingredients:
1 cup cornmeal
1 can chicken broth
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow onion, sliced
1 cup of crimini mushrooms, sliced
1 lb bulk Italian sausage or pork sausage
2 Tbsp Worcestershire sauce
Salt and pepper

Preparation:
Set the table.
Cook the sausage in a heavy skillet until well done.
Drain the grease and set the meat aside.
Put the vegetables in the same skillet, and cook until tender.
Add the sausage to the pan. Stir in Worcestershire sauce.
Season to taste with salt and pepper.
Turn heat to low. Cover to keep warm until the polenta is done.
To make the polenta:
Mix the chicken broth with enough water to make 4 cups of liquid.
Bring 3 cups of the chicken broth/water mixture to a boil.
Stir one cup of the chicken broth/water mixture into the cornmeal.
When the water is boiling, slowly add the wet cornmeal, stirring constantly. (This is the key.)
Cook 5 minutes until the polenta begins to thicken.
Spoon the polenta into individual serving bowls and top with the vegetables.
This is best enjoyed immediately. Once the polenta begins to cool, it thickens even more.
If you have any leftover cioppino, it will go well with this dinner.

Easy Cioppino

Easy Cioppino
Baked Bread
Wedge Salad

Ingredients:
2 Tbsp Olive Oil
1 yellow onion, chopped
4 cloves of garlic, crushed
1 green bell pepper, chopped
1 can diced tomatoes (15 ounces)
1 large can tomato sauce (20 ounces)
1 can chicken broth (15 ounces)
1 cup of dry white wine (or if you prefer, a cup of chicken broth)
¼ cup chopped parsley
¼ cup chopped basil (If fresh isn’t available, use 2 tsp dried basil)
1 Tbsp sugar
1 lb crab meat or imitation crab meat, in chunks
1 lb cod fillets, cut into chunks
1 lb of peeled and deveined shrimp (31-40 count per pound)
¼ lb sea scallops
½ head of iceberg lettuce
Flour and yeast to make bread in the bread machine.
Ranch or bleu cheese salad dressing.

In the morning:
Set up the bread machine on delay bake so the bread will be ready when the cioppino is done.

In the afternoon:
Cook the onion, garlic, and bell pepper in oil.
Add the tomatoes, tomato sauce, chicken broth, wine, parsley, basil, and sugar. (The sugar brings out the flavor of the tomatoes.)
Cook at a low simmer for 20 minutes, stirring occasionally.
Cut the iceberg lettuce into wedges and place on plates.
Drizzle ranch or bleu cheese dressing over the wedges.
Set the table.
Add the seafood. Cook for 10-15 minutes or until the cod and scallops are fully cooked.
Take the bread out of the bread machine and let it rest a few minutes before slicing.
Serve the cioppino with warm homemade bread and a wedge salad.

Really pressed for time? Use a jar of premade cioppino sauce and simply warm it up and add the seafood.

Spaghetti Squash with Chicken

Spaghetti Squash with Chicken
Caesar Salad

Ingredients:
1 whole spaghetti squash
4 chicken breasts
1 egg
1 cup Italian bread crumbs
1 jar spaghetti sauce
1 Tbsp olive oil
1 heart of romaine, chopped
½ cucumber, sliced
Croutons
Caesar salad dressing Click this link for a quick delicious recipe.

Preparation:
Preheat the oven to 400 degrees.
Cut the squash in half.
Lay the squash cut side down in a baking dish. Fill the dish to ¼ inch deep water.
Cover with tin foil and bake for 45 minutes.
Mix the romaine lettuce and the cucumber.
Toss with ¼ cup of salad dressing.
Beat the egg. Dip the chicken breasts in it, then in the Italian bread crumbs.
Cook in 1 tbsp olive oil until well done.
Drain any remaining oil off the pan.
Pour the spaghetti sauce into the pan with the chicken and heat through.
Take the spaghetti squash out of the oven.
Use a fork to pull the squash away from the skin. Place in a bowl.
Place the chicken and sauce on top of the squash.
Serve with the Caesar salad.

Pork Chops in the Crock

Pork Chops in the Crock
Parley Carrots and New Potatoes
Baked Apple Wedges

Ingredients:
4 thick pork chops (don’t buy the thin ones for this.)
½ cup Italian bread crumbs
1 sprig of rosemary
2 cups of fresh baby carrots
6 new potatoes
4 apples
2 Tbsp parlsy
2 Tbsp real butter
4 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins

In the morning:
Wash and bread the chops.
Place the sprig of rosemary on the bottom of the slow cooker.
Place the chops, standing up on the bone, inside the crockpot. (If you need to balance them, you can place half a potato or onion between them to keep them upright.)

In the afternoon:
Set the table.
Scrub the potatoes.
Place the potatoes and carrots in a saucepan of water.
Simmer about 15 minutes or until the vegetables are tender.
Wash and core the apples. Cut them into wedges.
Place them in a microwave safe baking dish.
Mix the brown sugar, cinnamon, nutmeg.
Spread over the top of the apples.
Sprinkle the raisins over the top.
Bake in the microwave about 5 minutes. They are done when they are completely soft.
Drain the water off the potatoes and carrots.
Place the butter and parsley on top, and toss to coat.
Take the pork chops out of the crock pot.
Dinner is ready.

Crispy Chicken Tenders with Honey Mustard

Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices

Ingredients:
1 lb of skinless, boneless chicken breast tenderloins
1 cup of flour
½ tsp salt
Dash of pepper
Cooking oil spray
½ cup of honey
¼ cup of Dijon mustard
1 pkg frozen green beans (or 1 lb fresh, if available)
4 russett potatoes
2 fresh oranges
2 Tbsp melted butter
2 Tbsp parsley
2 Tbsp grated Parmesan

Preparation:
Set the table and preheat the oven to 425 degrees.
Mix the honey and Dijon mustard and stir well to blend.
Scrub the potatoes and remove any bad spots.
Slice into the potatoes, making crosswise cuts ¾ of the way through the potato.
Lay the potatoes on a baking pan, cut side up.
Pour the melted butter and parsley over and into the cut side. Sprinkle with salt.
Bake in the oven about 50 minutes.
Mix the flour, salt, and pepper.
Dip the tenderloins in the flour mixture.
Spray a heavy skillet with cooking oil.
Fry the tenderloins in the skillet until golden brown.
Cook the green beans in the microwave.
Slice the oranges into wedges.
Remove the potatoes from the oven and sprinkle with Parmesan while they are still hot.
Serve the chicken with the honey mustard dipping sauce on the side.

Speedy Taco Dinner in a Dish

Speedy Taco Dinner in a Dish

Ingredients:
1 lb ground turkey (You may also use ground beef if you prefer.)
1 yellow onion, chopped
1 envelope taco seasoning mix
1 can tomato sauce (15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 can sliced black olives
1 can chopped green chilis
2 cups shredded Cheddar
2 cups Bisquick or baking mix
1 cup milk
2 eggs
2 cups shredded lettuce
1 tomato, chopped
Sour cream
Salsa

Preparation:
Heat the oven to 375 degrees.
Brown the turkey in a pan with the onion until well done.
Stir in the taco seasoning mix, the tomato sauce, corn, black olives, and green chilis.
Pour into a 13x9 baking dish.
Cover with the cheese.
Mix the baking mix, milk, and eggs. Pour over the meat and cheese.
Bake for 30 minutes or until the topping turns golden brown.
Serve with lettuce, tomato, sour cream, and salsa as condiments.

Chicken with Potatoes and Peppers in a Pot

My husband loves to cook and is always willing to help with meals. I'm a very lucky woman. The day we had this dish, he volunteered to make it. He did a fabulous job. It tasted wonderful. However, he did leave out one main ingredient. Can you tell what it is from the picture?

No worries. The dish still turned out fine, so I'm now marking that ingredient as optional. Thanks to my DH!

Chicken with Potatoes and Peppers in a Pot
Mixed Green Salad

Ingredients:
1 whole cut up chicken
1 can of diced tomatoes (optional)
4 potatoes, peeled and cut into 1 inch chunks
1 red and 1 green pepper, cut into chunks
2 Tbsp Italian dressing
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp salt
¼ tsp pepper
2 Tbsp olive oil

Preparation:
Brown the chicken in the olive oil.
Mix the vegetables and pour the Italian dressing over them. Toss to coat.
Place the chicken, vegetables, spices, and tomatoes in a 13x9 baking dish. Cover with tinfoil.
Bake for one hour at 350 degrees, until the chicken is done and the vegetables are tender.
Mix the salad greens, 1 chopped cucumber, 2 sliced radishes, ¼ cup of shredded carrots, and ½ cup of croutons.

Scallops with Vermicelli

Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable

Ingredients:
1 lb of scallops
2 Tbsp lemon juice
¼ cup fresh chopped basil
1 onion, chopped
1 clove of garlic, crushed
1 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
½ cup cream
½ cup mlk
1 cup shredded Italian cheese mix (Parmesan, romano, asiago.)
1 tsp Italian seasoning
1 lb vermicelli
1 bunch of fresh asparagus, ends trimmed
1 lemon

Preparation:
Heat water to boil to cook the vermicelli. Cook according to the package.
Cook the onion and garlic in the olive oil. Add the scallops and cook until opaque. Set aside.
Make the cream sauce. Melt the butter over medium heat, stir in the flour. Gradually add the cream and milk with a whisk until smooth. Add the cheese, and Italian seasoning. Stir until melted. Keep warm.
Heat a small amount of water in a frying pan. Lay the aparagus across the pan and steam until slightly tender.
Add the scallops and onions to the cheesy sauce.
Drain the vermicelli.
Serve the scallops in sauce over the vermicelli. Sprinkle the chopped, fresh basil on top.
Serve the asparagus with the zest from the lemon on top.
Serve a bowl of lemon wedges on the side.

Taco Salad on Corn Chips

Taco Salad on Corn Chips

This filling salad is a meal all by itself. On a hot day like today was, it was perfect with an ice cold beer.

Ingredients:
1 lb ground beef
1 pkg taco seasoning mix
1 can refried beans
½ head of iceberg lettuce, shredded
1 bag taco chips
1 cup shredded Cheddar cheese
1 can sliced black olives
¼ cup of sour cream
Salsa or picante sauce

Preparation:
Brown the ground beef. Mix the taco seasoning in the meat and keep warm.
Heat the refried beans in the microwave.
Lay the taco chips in a bowl.
Add a layer of shredded iceberg lettuce.
Add another layer of taco chips.
Lay refried bean on top of the chips.
Add a layer of beef.
Cover with cheese.
Garnish with olives, and a dollop of sour cream. Serve with salsa on the side.

Chicken Breast Grilled with Dill Sauce

Chicken Breast Grilled with Dill Sauce
Smashed Cauliflower
Green Beans

Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp butter
1 Tbsp flour
Salt and pepper
2 tsp dill (Dried or fresh)
1 cup of cream
1 head of cauliflower
1 tbsp butter
Salt and pepper
1 lb fresh green beans

Preparation:
Spray the indoor grill with cooking spray. Cook the chicken on the grill.
Make a white sauce. Melt the butter, stir in the flour, and gradually add ½ cup of cream, stirring with a whisk.
Stir the dill into the sauce and add salt and pepper to taste. Keep warm.
If the sauce begins to thicken, add milk 1-2 tbsp at a time.
Cook the cauliflower in boiling water. When it is tender, mash with the butter and just enough cream to make it smooth.
Trim and clean the green beans. Cook in boiling water for about 4 minutes, until tender-crisp.

Meatball Sandwiches on French Rolls

Meatball Sandwiches on French Rolls
Fresh Vegetable Platter

This is a simple dinner that can be ready in 10 minutes. Save it for a busy day.

Ingredients:
Meatballs (Use the meatballs you reserved from the Swedish Meatball Dinner last week.)
Spaghetti sauce in a jar
Provolone cheese
French rolls
Dried parsley flakes
Broccoli, carrots, celery, black olives
1 envelope Ranch dip mix
8 ounces of sour cream

Preparation:
Stir together the Ranch style dip and place in the refrigerator to let the flavors blend.
Heat the meatballs in the microwave.
Lightly toast the French rolls under the broiler.
Warm the spaghetti sauce in a pan on the stove.
Open the bread and lay a piece of provolone on it.
Place three or four meatballs on top of the cheese.
Spoon the hot spaghetti sauce over the top. Sprinkle dried parsley over the sauce.
Place chopped broccoli florets, celery sticks, and carrot sticks, on a platter with a bowl of black olives in the center.
Serve the vegetables with ranch dip.