Grilled Tilapia with Mango Chutney
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread
Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges
Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing
Southwestern Salad
Carrots Glazed with Herbs
Tortilla Chips
Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli
Tortellini with Broccoli and Spinach
Warm Turtle Brownie Dessert
Chicken Fajitas
Refried Beans
Spanish Rice
Shredded Salad Toppings
Click here for the Dinner Magic Shopping List for June Week 1.
Wednesday, May 26, 2010
Tuesday, May 18, 2010
Dinner Magic Menus May Week 3
This week features menus from the hearty and traditional to the quick and easy salad dinners.Everything you need to prepare these meals is on the Dinner Magic Shopping List for May Week 3.
Country French Pork Chops with Orzo Pasta
Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad
Homestyle Baked Beans and Brats in the Crock Pot
BBQ Chicken Sliders on a Bun with Coleslaw
Shrimp Scampi Pizza Florentine
Salsa Baked Ravioli with Green Beans and Sauteed Onions
Buffalo Chicken Salad with Bleu Cheese Dressing
Country French Pork Chops with Orzo Pasta
Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad
Homestyle Baked Beans and Brats in the Crock Pot
BBQ Chicken Sliders on a Bun with Coleslaw
Shrimp Scampi Pizza Florentine
Salsa Baked Ravioli with Green Beans and Sauteed Onions
Buffalo Chicken Salad with Bleu Cheese Dressing
Dinner Magic Shopping List May Week 3
Everything you need to make the delicious Dinner Magic Menus for May Week 3 is right here on this grocery list.
Meats:
1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
1 pound boneless, skinless, chicken breast tenderloins
1 chicken, cut up
4 loin chops, about ¾ inch thick
4-6 bratwurst
½ pound of bacon
Dairy:
(Optional) 4 ounces bleu cheese
4 ounces of goat cheese or feta cheese
Mozzarella cheese (4 cups grated or 1 pound)
Butter
Frozen Food:
1 package of frozen ravioli (9 to 13 ounces)
Frozen prepared buffalo chicken strips
Fresh Produce:
2 summer squash such as zucchini or crookneck
1 head of iceberg lettuce
2 hearts of romaine lettuce
1 bunch or bag of baby spinach
5 plum tomatoes
1 carrot
1 bunch of celery
1 red bell pepper
1 onion
1 pound of fresh green beans or 1 package of frozen green beans
4 large basil leaves
1 bag of cabbage for coleslaw
1 cucumber, seeded and cut into small pieces
1 bunch parsley
1 small bunch of scallions
1 head of garlic or one jar crushed garlic
1 lemon
Canned Food:
1 can of diced tomatoes
2 small cans sliced black olives
1 jar capers
1 jar of chunky salsa
1 jar barbecue sauce, any style
1 can of lima beans
1 can of kidney beans
1 can of baked beans
1 small can of crushed pineapple
Dry Food and Staples:
Olive oil
Flour
Yeast
Sugar, white and brown
Couscous (prepare enough for 4 servings)
1 pound of orzo
Hamburger buns or dinner rolls sliced in half
Spices and Condiments:
Salt and pepper, bay leaf, celery seed
Bleu cheese or Ranch style dressing
Italian dressing
White vinegar
Balsamic vinegar
Mayonnaise
Dijon style mustard
Catsup
Other items for your own personal shopping list:
1 cup dry white wine such as Chardonnay
Meats:
1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
1 pound boneless, skinless, chicken breast tenderloins
1 chicken, cut up
4 loin chops, about ¾ inch thick
4-6 bratwurst
½ pound of bacon
Dairy:
(Optional) 4 ounces bleu cheese
4 ounces of goat cheese or feta cheese
Mozzarella cheese (4 cups grated or 1 pound)
Butter
Frozen Food:
1 package of frozen ravioli (9 to 13 ounces)
Frozen prepared buffalo chicken strips
Fresh Produce:
2 summer squash such as zucchini or crookneck
1 head of iceberg lettuce
2 hearts of romaine lettuce
1 bunch or bag of baby spinach
5 plum tomatoes
1 carrot
1 bunch of celery
1 red bell pepper
1 onion
1 pound of fresh green beans or 1 package of frozen green beans
4 large basil leaves
1 bag of cabbage for coleslaw
1 cucumber, seeded and cut into small pieces
1 bunch parsley
1 small bunch of scallions
1 head of garlic or one jar crushed garlic
1 lemon
Canned Food:
1 can of diced tomatoes
2 small cans sliced black olives
1 jar capers
1 jar of chunky salsa
1 jar barbecue sauce, any style
1 can of lima beans
1 can of kidney beans
1 can of baked beans
1 small can of crushed pineapple
Dry Food and Staples:
Olive oil
Flour
Yeast
Sugar, white and brown
Couscous (prepare enough for 4 servings)
1 pound of orzo
Hamburger buns or dinner rolls sliced in half
Spices and Condiments:
Salt and pepper, bay leaf, celery seed
Bleu cheese or Ranch style dressing
Italian dressing
White vinegar
Balsamic vinegar
Mayonnaise
Dijon style mustard
Catsup
Other items for your own personal shopping list:
1 cup dry white wine such as Chardonnay
Buffalo Chicken Salad with Bleu Cheese Dressing
For a quick salad supper that even kids will love, try adding buffalo wings from the frozen food section as a topping. If you're serving children, use Ranch style dressing instead of the Bleu Cheese.
Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing
Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.
Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad
Ingredients
Frozen prepared buffalo chicken strips
½ head of iceberg lettuce, chopped
1 heart of romaine lettuce, chopped
2 cups of baby spinach, chopped
½ cup of parsley, chopped
2 plum tomatoes, chopped
¼ cup of shredded carrots
½ cup of chopped celery
(Optional) 4 ounces bleu cheese
Bleu cheese or Ranch style dressing
Preparation
Cook the buffalo chicken strips in the microwave according to package directions.
Toss the salad vegetables together in a serving bowl.
Top with the buffalo chicken strips and a sprinkling of bleu cheese.
Serve with the dressing on the side for dipping.
Do you love salad for dinner? Then try some of these recipes.
Asian Citrus Salad with Grilled Chicken
Chicken Salad with Craisins and Walnuts
Chicken Waldorf Salad based on the Waldorf-Astoria recipe
Broccoli Tortellini Salad
Salsa Baked Ravioli with Green Beans and Sauteed Onions
This recipe gives a new twist on frozen ravioli with a fusion style.
Ingredients
Preparation
Prepare the ravioli according to package directions.
Drain the ravioli and place the pieces on paper towels.
Spread a spoonful of salsa over the bottom of a 8x8 square baking dish.
Put one layer of ravioli in the dish, spread salsa over it, and some of the cheese.
Continue to layer the ravioli, salsa and cheese until they are gone, ending with a top layer of cheese.
Bake in a 350 degree oven until the cheese begins to brown.
While the ravioli bakes, heat the oil and butter in a pan.
Cook the red bell pepper and onion in the oil and butter until the onion is translucent.
Add the green beans and stir to coat.
Keep over low heat until the ravioli is finished.
Serve the ravioli with a sprinkling of chopped scallions on top and the green beans on the side.
If you like this recipe, you might also like these other ravioli recipes.
Ravioli and Spinach Gratin
Lemon Cheese Ravioli with Broccoli
Ingredients
- 1 package of frozen ravioli (9 to 13 ounces)
- 1 jar of chunky salsa
- 1 cup of grated Mozzarella cheese
- 1 red bell pepper, cut into thin slices
- 1 onion, cut into thin rings
- 1 pound of fresh green beans or 1 package of frozen green beans
- 1 teaspoon of olive oil
- 1 tablespoon of butter
- 1 chopped scallion
Preparation
Prepare the ravioli according to package directions.
Drain the ravioli and place the pieces on paper towels.
Spread a spoonful of salsa over the bottom of a 8x8 square baking dish.
Put one layer of ravioli in the dish, spread salsa over it, and some of the cheese.
Continue to layer the ravioli, salsa and cheese until they are gone, ending with a top layer of cheese.
Bake in a 350 degree oven until the cheese begins to brown.
While the ravioli bakes, heat the oil and butter in a pan.
Cook the red bell pepper and onion in the oil and butter until the onion is translucent.
Add the green beans and stir to coat.
Keep over low heat until the ravioli is finished.
Serve the ravioli with a sprinkling of chopped scallions on top and the green beans on the side.
If you like this recipe, you might also like these other ravioli recipes.
Ravioli and Spinach Gratin
Lemon Cheese Ravioli with Broccoli
Shrimp Scampi Pizza Florentine
This pizza combines the delicious flavors of buttery shrimp scampi and gooey cheese pizza. To get the crispiest crust, use a pizza pan
with aerating holes or use a pizza stone
.
Ingredients
Preparation
Place the bread dough ingredients in the bread machine according to your machine's directions.
Set to the bread dough cycle.
When the dough is ready, roll out into a 16 inch round. Let rest for 20 minutes.
If using frozen shrimp, defrost in the microwave.
Heat the oven to 425 degrees.
Chop the shrimp into small pieces.
Heat the oil and butter in a pan.
Brown the garlic.
Add the shrimp and cook for no more than three minutes, just until the shrimp is pink.
Spread the buttery shrimp and garlic over the pizza crust.
Sprinkle the basil and spinach over the shrimp.
Cover it all with the Mozzarella cheese.
Bake at 425 degrees about 12 minutes, just until the cheese melts and begins to brown.
If you like this recipe, you might want to check out my other Pizza Recipes here at DinnerMagic.
Or try some of my Pizza Recipes at Easy Meals Examiner.
with aerating holes or use a pizza stone.Ingredients
- Flour, yeast, oil, and water for a bread machine pizza dough
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 1 clove of garlic, crushed
- 1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
- 4 large basil leaves, chopped
- 1 cup of spinach leaves, chopped
- 2 cups of Mozzarella cheese
Preparation
Place the bread dough ingredients in the bread machine according to your machine's directions.
Set to the bread dough cycle.
When the dough is ready, roll out into a 16 inch round. Let rest for 20 minutes.
If using frozen shrimp, defrost in the microwave.
Heat the oven to 425 degrees.
Chop the shrimp into small pieces.
Heat the oil and butter in a pan.
Brown the garlic.
Add the shrimp and cook for no more than three minutes, just until the shrimp is pink.
Spread the buttery shrimp and garlic over the pizza crust.
Sprinkle the basil and spinach over the shrimp.
Cover it all with the Mozzarella cheese.
Bake at 425 degrees about 12 minutes, just until the cheese melts and begins to brown.
If you like this recipe, you might want to check out my other Pizza Recipes here at DinnerMagic.
Or try some of my Pizza Recipes at Easy Meals Examiner.
BBQ Chicken Sliders on a Bun with Coleslaw
This recipe makes enough chicken for 4 quarter pound sandwiches, or several mini snack size sandwiches. The coleslaw recipe is the same one I use for my Grilled Teriyaki Chicken sandwiches, featuring my own special version of coleslaw sauce.
Ingredients
Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.
Ingredients
- 1 pound boneless, skinless, chicken breast tenderloins
- 1 jar of barbecue sauce
, any style
- Hamburger buns or dinner rolls sliced in half
- 1 bag of cabbage for coleslaw
- ½ cup of mayonnaise
- ¼ cup of mustard
- 2 tablespoons of sugar
- 1/4 teaspoon celery seed
- ½ teaspoon of fresh ground black pepper
- ½ teaspoon of salt
- 1 small can of crushed pineapple, drained, but with the juice reserved.
Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.
Homestyle Baked Beans and Bratwurst in the Crock Pot
This dish takes almost no prep and cooks in the crock pot. It's an easy dish to take to a potluck.
Ingredients
Preparation
Cook the bacon and crumble into small pieces.
Put all of the ingredients into a slow cooker and stir.
Cook on low heat for 2-3 hours.
That's it!
Ingredients
- 4-6 bratwurst, sliced
- 6 slices of bacon
- 1 cup of brown sugar
- ½ cup of white vinegar
- ½ cup of catsup
- 1 tablespoon Dijon style mustard
- 1 can of lima beans, drained
- 1 can of kidney beans, drained
- 1 can of baked beans
Preparation
Cook the bacon and crumble into small pieces.
Put all of the ingredients into a slow cooker and stir.
Cook on low heat for 2-3 hours.
That's it!
Lemon and Balsamic Chicken over Couscous with a Greek Chop Salad
In this recipe, the lemon and balsamic vinegar tenderize the chicken for a dish that literally falls off the bone.
Ingredients
Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.
Ingredients
- 1 chicken, cut up
- 2 tablespoons of balsamic vinegar
- Juice of 1 lemon, and the lemon zest
- 1 tablespoon sugar
- 1 teaspoon of salt
- Freshly grated pepper
- Couscous (prepare enough for 4 servings)
- 1 heart of romaine, chopped
- ½ head of iceberg, chopped
- 3 plum tomatoes, chopped
- 1 small can of sliced black olives
- 1 cucumber, seeded and cut into small pieces
- 1/4 cup chopped parsley
- 4 ounces of goat cheese or feta cheese
- 4 tablespoons Italian dressing
Preparation
Mix together the lemon juice and balsamic vinegar in a plastic bowl or zip top bag.
Place the chicken in the marinade and let it sit for 15 minutes.
Make the chopped salad by tossing all the ingredients together and place in the refrigerator.
Heat the oven to 375 degrees.
Place the chicken in a foil lined pan.
Mix together the sugar and lemon zest and sprinkle over the chicken.
Sprinkle the salt over the top and grate some black pepper over all.
Bake for 35-40 minutes, until the thickest pieces of chicken are done.
Cook the couscous according to package directions.
Serve the chicken over a bed of couscous with the salad on the side.
Country French Pork Chops with Orzo Pasta
The secret to good chops is letting them cook over low heat for a long time. Cooked too quickly, they will be tough, and cooking over too high heat will make them dry. Plan on at least an hour to prepare this meal, although most of it will be letting the chops simmer.
Ingredients
Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.
Ingredients
- 1 tablespoon olive oil
- 4 loin chops, about ¾ inch thick
- 1 cup dry white wine such as Chardonnay
- 1 bay leaf
- 1 clove of garlic, crushed
- 1 can of diced tomatoes
- 1 small can sliced black olives
- 1 tablespoon of capers
- 1 tablespoon of Dijon style mustard
- Parsley for garnish
- 1 pound of orzo
- 2 cups of chopped summer squash such as zucchini or crookneck
- Salt and pepper
Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.
Tuesday, May 11, 2010
Dinner Magic Menus May Week 2
Don't forget to print the complete shopping list for the May Week 2 dinners!
Creamy Asparagus and Mushroom Risotto
Sausage and Portobello Pizza on a Garlic Herb Crust
Bacon Wrapped Chicken on Grilled Potatoes with Green Beans
Honey Mustard Grilled Chicken Salad
Orange Chicken over Rice with Sesame Green Beans
Pork Chops with Peppers and Warm Beet Salad
Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad
Creamy Asparagus and Mushroom Risotto
Sausage and Portobello Pizza on a Garlic Herb Crust
Bacon Wrapped Chicken on Grilled Potatoes with Green Beans
Honey Mustard Grilled Chicken Salad
Orange Chicken over Rice with Sesame Green Beans
Pork Chops with Peppers and Warm Beet Salad
Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad
Dinner Magic Shopping List May Week 2
This shopping list is for all the groceries you need to create the meals in the Dinner Magic Menus May Week 2.
Meats:
½ pound of sausage
5 slices of bacon or pancetta
8 boneless, skinless chicken breasts
1 ½ pounds of boneless, skinless chicken breast tenderloins
4 center cut pork chops
Dairy:
2 cups of grated Mozzarella cheese
4 ounces of goat cheese or feta cheese, cubed or crumbled
Grated Parmesan cheese
1 egg
Fresh Produce:
1 bunch of asparagus
4 ounces of mushrooms
1 portobello mushroom top or 4 ounces crimini mushrooms
2 greens bell pepper
5 small sweet red and yellow peppers
1 red onion
1 yellow onion
1 bunch green onions
8 red potatoes
4 cups green beans
2 cups of baby spinach
Iceberg lettuce
8 cups of spring salad mix
1 tomato
1 cup of grapes
3-4 beets
2 cups of green beans, fresh if in season, frozen if not in season
1 head of garlic or 1 jar of organic crushed garlic
Canned Food:
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 jar pizza sauce
1 small can mandarin oranges
Dry Food and Staples:
2 cups of risotto (arborio rice)
White or brown rice
White or whole wheat flour
Yeast for bread baking
Olive oil, vegetable oil
Cooking spray
Cornstarch
Crusty bread sticks
Spices and Condiments:
Salt and black pepper, white pepper
Italian herb blend, rosemary, allspice, sesame seeds, red pepper flakes, dried ginger
Dijon style mustard
Honey
Raspberry vinaigrette
Aged balsamic vinegar
White vinegar
Sugar
Soy sauce
Other items for your own personal shopping list:
1 cup of white wine, 1 small bottle of rice wine
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Meats:
½ pound of sausage
5 slices of bacon or pancetta
8 boneless, skinless chicken breasts
1 ½ pounds of boneless, skinless chicken breast tenderloins
4 center cut pork chops
Dairy:
2 cups of grated Mozzarella cheese
4 ounces of goat cheese or feta cheese, cubed or crumbled
Grated Parmesan cheese
1 egg
Fresh Produce:
1 bunch of asparagus
4 ounces of mushrooms
1 portobello mushroom top or 4 ounces crimini mushrooms
2 greens bell pepper
5 small sweet red and yellow peppers
1 red onion
1 yellow onion
1 bunch green onions
8 red potatoes
4 cups green beans
2 cups of baby spinach
Iceberg lettuce
8 cups of spring salad mix
1 tomato
1 cup of grapes
3-4 beets
2 cups of green beans, fresh if in season, frozen if not in season
1 head of garlic or 1 jar of organic crushed garlic
Canned Food:
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 jar pizza sauce
1 small can mandarin oranges
Dry Food and Staples:
2 cups of risotto (arborio rice)
White or brown rice
White or whole wheat flour
Yeast for bread baking
Olive oil, vegetable oil
Cooking spray
Cornstarch
Crusty bread sticks
Spices and Condiments:
Salt and black pepper, white pepper
Italian herb blend, rosemary, allspice, sesame seeds, red pepper flakes, dried ginger
Dijon style mustard
Honey
Raspberry vinaigrette
Aged balsamic vinegar
White vinegar
Sugar
Soy sauce
Other items for your own personal shopping list:
1 cup of white wine, 1 small bottle of rice wine
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Orange Chicken over Rice with Sesame Green Beans
Ingredients:
1 pound boneless, skinless chicken breast tenderloins
1 egg
½ teaspoon salt
1 tablespoon vegetable oil
¼ cup cornstarch
¼ cup flour
4 tablespoons vegetable oil
1 teaspoon crushed garlic
½ teaspoon red pepper flakes
2 green onions, chopped
1 teaspoon dried ginger
1 tablespoon rice wine
¼ cup of water
Zest of one orange
1 tablespoon soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
1 tablespoon cornstarch
2 cups of green beans, fresh if in season, frozen if not in season
1 tablespoon sesame seeds
2 cups of rice
Preparation:
Stir together the egg, salt, and vegetable oil in a plastic zip top bag.
Place the chicken in the bag and zip it shut. Gently squeeze the bag to coat the chicken in the egg mixture.
Cook the rice in 4 cups of gently boiling water until the liquid is absorbed, about 20 minutes.
While the rice cooks:
On a plate, stir together the ¼ cup of cornstarch and ¼ cup of flour.
Dip the chicken pieces in the flour and cornstarch mixture to coat.
Fry the chicken in 3 tablespoons hot oil until crispy brown. Remove from the pan.
Add 1 tablespoon of oil to the pan and cook the garlic, onion, and red pepper for about 2 minutes.
Add the ginger, rice wine, water, orange zest, soy sauce, sugar, and vinegar. Cook till it simmers.
Mix the cornstarch with ¼ cup of water and stir into the orange sauce mixture.
Add the chicken and stir to coat. Cover to keep warm until the green beans and rice are done.
Cook the green beans in the microwave until tender. Toss with the sesame seeds.
Serve the orange chicken and beans over rice.
Photo/Ktpupp on Flickr
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Balsamic Grilled Chicken with Mandarin and Goat Cheese Salad
Ingredients:
4 boneless, skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary
4 cups spring salad mix
1 can mandarin oranges, drained
4 ounces of goat cheese or feta cheese, cubed or crumbled
1 cup of grapes, sliced in halves
Preparation:
Drain the mandarin oranges and reserve the juice.
Stir together the balsamic vinegar, olive oil, and rosemary in a bowl with 4 tablespoons of the mandarin orange juice to make a dressing.
Toss together all the salad ingredients except the cheese.
Toss 2 tablespoons of the dressing on the salad.
Place the salad in individual bowls and sprinkle the goat cheese on top.
Put the remaining dressing in a bowl and let the chicken sit in it for 5 minutes while the indoor grill heats up.
Grill the chicken breasts until done, about 3-5 minutes.
Slice and serve on top of the salad, or serve them whole on the side.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
4 boneless, skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon rosemary
4 cups spring salad mix
1 can mandarin oranges, drained
4 ounces of goat cheese or feta cheese, cubed or crumbled
1 cup of grapes, sliced in halves
Preparation:
Drain the mandarin oranges and reserve the juice.
Stir together the balsamic vinegar, olive oil, and rosemary in a bowl with 4 tablespoons of the mandarin orange juice to make a dressing.
Toss together all the salad ingredients except the cheese.
Toss 2 tablespoons of the dressing on the salad.
Place the salad in individual bowls and sprinkle the goat cheese on top.
Put the remaining dressing in a bowl and let the chicken sit in it for 5 minutes while the indoor grill heats up.
Grill the chicken breasts until done, about 3-5 minutes.
Slice and serve on top of the salad, or serve them whole on the side.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Pork Chops with Peppers and Warm Beet Salad
Ingredients:
4 center cut pork chops
1 green bell pepper, cut into strips
5 small sweet red and yellow peppers, chopped
1 onion, cut into rings
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon allspice
3-4 beets, scrubbed and peeled
4 cups of spring salad mix
2 tablespoons of raspberry vinaigrette
Preparation:
Heat the oil in a skillet and add the pork chops.
Sprinkle with salt, pepper, and allspice and cook until brown on both sides.
Remove from the pan.
Add the bell pepper and onion to the pan and cook until they are soft, then remove from the pan and keep warm.
Return the pork chops to the pan and continue to cook over medium heat for another 20 minutes.
Cut the beets into bite sized chunks and cook for 2 minutes in the microwave, or until fork tender.
Toss the beets in the salad greens with the raspberry vinaigrette.
Place the pork chops on a plate, top with the peppers, and serve the warm beet salad on the side.
Add a loaf of crusty french bread if you like.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Honey Mustard Grilled Chicken Salad
Ingredients:
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks
Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
½ pound of boneless, skinless chicken breast tenderloins
2 tablespoons of Dijon style mustard
1 tablespoon of honey
¼ teaspoon of white pepper
2 cups of iceberg lettuce, chopped
2 cups of baby spinach
1 tomato, cut into slices
Crusty bread sticks
Preparation:
Mix together the mustard and honey. If the honey is too thick, warm it in the microwave for a few seconds.
Coat the chicken in the honey mustard sauce and grill on the indoor grill until done.
Mix together the lettuce, spinach, and tomato.
Top with the grilled chicken pieces.
Sprinkle with the pepper and serve with the bread sticks.
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Bacon Wrapped Chicken on Grilled Potatoes with Green Beans
Ingredients:
5 slices of bacon or pancetta
4 chicken breasts
½ teaspoon of pepper
8 red potatoes
4 cups green beans, trimmed
Preparation:
Preheat the oven to 375 degrees.
Wrap one slice of bacon around each chicken breast and secure with a toothpick.
Cut the potatoes into quarters and place on a pan sprayed with cooking spray.
Sprinkle the potatoes with salt and pepper.
Put the chicken breasts in the oven and bake for 45 to 55 minutes.
Bake the potatoes for 30 minutes.
While the chicken and potatoes bake, cook the last slice of bacon.
Cook the green beans for 3 to 5 minutes in boiling water.
Drain the water off. If you would like, save the water in the freezer to use in a soup or stew in place of broth.
Crumble the bacon and top the green beans with it.
When the potatoes and chicken are done, serve them on a plate with the green beans.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
5 slices of bacon or pancetta
4 chicken breasts
½ teaspoon of pepper
8 red potatoes
4 cups green beans, trimmed
Preparation:
Preheat the oven to 375 degrees.
Wrap one slice of bacon around each chicken breast and secure with a toothpick.
Cut the potatoes into quarters and place on a pan sprayed with cooking spray.
Sprinkle the potatoes with salt and pepper.
Put the chicken breasts in the oven and bake for 45 to 55 minutes.
Bake the potatoes for 30 minutes.
While the chicken and potatoes bake, cook the last slice of bacon.
Cook the green beans for 3 to 5 minutes in boiling water.
Drain the water off. If you would like, save the water in the freezer to use in a soup or stew in place of broth.
Crumble the bacon and top the green beans with it.
When the potatoes and chicken are done, serve them on a plate with the green beans.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Sausage and Portobello Pizza on a Garlic Herb Crust
Just looking at pizza gives me ideas for new toppings. This picture birthed several ideas, and the Sausage Portobello pizza is one of those babies.
Ingredients:
Bread dough for pizza crust ingredients (see the recipe for Garden Vegetable Pizza)
½ pound of sausage
1 portobello mushroom top, cut small, or 8 ounces crimini mushrooms, sliced
1 bell pepper, sliced
1 red onion, chopped
1 jar pizza sauce
2 cups of grated Mozzarella cheese
Preparation:
Prepare the bread dough in the bread machine.
Roll out to a 16 inch pizza round and let it rest for 20 minutes.
Cook the sausage in a pan until brown and crumbly.
Remove from the pan.
Cook the mushrooms in the pan until browned on all sides.
Spread the pizza sauce on the crust.
Top with 2 cups of mozarella cheese.
Top the cheese with the sausage, mushrooms, bell pepper slices and chopped onion.
Bake at 425 degrees for 12-18 minutes.
Creamy Asparagus and Mushroom Risotto
My family has grown to love risotto dishes since we first started making them about five years ago. Even when nothing is added, the arborio rice cooks up with a creamy texture that tastes as if it has a sauce on it. We love mushrooms, and we love asparagus, so this dish is a triple favorite.
Ingredients:
2 cups of risotto (arborio rice)
1 bunch of asparagus, cut into one inch pieces
4 ounces of mushrooms, sliced
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 cup of white wine
Preparation:
Place the risotto in a pan and add 1 cup of chicken broth.
Cook over medium high heat until the liquid is absorbed.
Add the remaining two cups of chicken broth and 1 cup of wine.
Continue to cook another twenty minutes until the liquid is absorbed.
While the risotto cooks, brown the mushrooms in three tablespoons of chicken broth.
Cook the asparagus in the microwave in ¼ cup of water for 3 minutes.
Stir the mushrooms, asparagus, and cream of mushroom soup into the risotto.
Serve with grated Parmesan cheese on top and a glass of the white wine.
Photo/Panduh on Flickr
Tuesday, May 4, 2010
Dinner Magic Menus May Week 1
With 5 of these meals ready in less than 30 minutes, why would you want to eat out?
Here is the complete Dinner Magic Shopping List for the May Week 1 meals.
Cheesy Ham Stuffed Potatoes with Three Bean Salad
Chicken in Lime with Cumin Potatoes and Black Beans
Spring Vegetables and Pasta
Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots
Shrimp Tostadas
Ham Spaghetti Carbonara with Caesar Salad
Chicken Pot Pie in a Bread Bowl
Here is the complete Dinner Magic Shopping List for the May Week 1 meals.
Cheesy Ham Stuffed Potatoes with Three Bean Salad
Chicken in Lime with Cumin Potatoes and Black Beans
Spring Vegetables and Pasta
Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots
Shrimp Tostadas
Ham Spaghetti Carbonara with Caesar Salad
Chicken Pot Pie in a Bread Bowl
Dinner Magic Shopping List May Week 1
This is everything you need to cook the meals in the Dinner Magic Menus May Week 1.
Meats:
4 cups of chicken, cut up (Try a roasted chicken from the deli.)
2 cups chopped ham or 1 small canned ham
1 pound cooked shrimp
1 pound pork tenderloin
4 boneless, skinless chicken breasts
Dairy:
Eggs
Half and half
Real butter, (not margarine)
Parmesan cheese
½ pound grated Cheddar cheese
Frozen Food:
1 small package mixed vegetables
Fresh Produce:
1 head of Romaine lettuce
1 head of iceberg lettuce
2 tomatoes
1 yellow onion
1 head broccoli florets
1 bunch or bag of carrots
1 small bunch of asparagus
1 zucchini squash
1 bunch of fresh basil
1 small bunch of chives
3 limes or lime juice
8 russet potatoes
Canned Food:
1 jar of prepared chicken or turkey gravy
1 can (15 ounce) refried beans
Chunky tomato or mango salasa
1 small can pineapple chunks
1 jar Alfredo sauce
1 can of chicken broth
1 can three bean salad
Dry Food and Staples:
4 small sourdough bread rounds
1 pound whole wheat spaghetti
1 pound whole wheat rotini pasta
Croutons
Tostada shells
Rice
Cornstarch
Spices and Condiments:
Salt and pepper
Lemon pepper seasoning, ground cumin, paprika
Olive oil
Caesar salad dressing
1 jar teriyaki sauce
1 small jar honey
Dijon style mustard
Other items for your own personal shopping list:
Meats:
4 cups of chicken, cut up (Try a roasted chicken from the deli.)
2 cups chopped ham or 1 small canned ham
1 pound cooked shrimp
1 pound pork tenderloin
4 boneless, skinless chicken breasts
Dairy:
Eggs
Half and half
Real butter, (not margarine)
Parmesan cheese
½ pound grated Cheddar cheese
Frozen Food:
1 small package mixed vegetables
Fresh Produce:
1 head of Romaine lettuce
1 head of iceberg lettuce
2 tomatoes
1 yellow onion
1 head broccoli florets
1 bunch or bag of carrots
1 small bunch of asparagus
1 zucchini squash
1 bunch of fresh basil
1 small bunch of chives
3 limes or lime juice
8 russet potatoes
Canned Food:
1 jar of prepared chicken or turkey gravy
1 can (15 ounce) refried beans
Chunky tomato or mango salasa
1 small can pineapple chunks
1 jar Alfredo sauce
1 can of chicken broth
1 can three bean salad
Dry Food and Staples:
4 small sourdough bread rounds
1 pound whole wheat spaghetti
1 pound whole wheat rotini pasta
Croutons
Tostada shells
Rice
Cornstarch
Spices and Condiments:
Salt and pepper
Lemon pepper seasoning, ground cumin, paprika
Olive oil
Caesar salad dressing
1 jar teriyaki sauce
1 small jar honey
Dijon style mustard
Other items for your own personal shopping list:
Cheesy Ham Stuffed Potatoes with Three Bean Salad
This quick little meal can be ready in about 15 minutes. It’s perfect for those busy weeknights.
Ingredients:
4 russet potatoes for baking
1 cup of chopped ham
2 tablespoons butter
¼ to ½ cup milk
½ cup grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper to taste
½ head of iceberg lettuce, chopped
1 can (13 ounces) three bean salad
Preparation:
Scrub the potatoes and poke a few holes in each one with a fork.
Place the potatoes in the microwave and cover with a moist paper towel. The paper towel will keep them from drying out.
Microwave for 10-12 minutes, or until they are fork tender.
While they cook, chop the lettuce and place in a bowl. Toss with the three bean salad.
When the potatoes are done, cut them in half and scoop out the inside.
Mix with the butter, milk, chives, and ham, mashing the potatoes.
Place the mashed potato mixture back in the shell.
Sprinkle the cheddar cheese on top.
Place under the broiler for 30 seconds to one minute, just until browned.
Serve piping hot alongside the salad.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Ingredients:
4 russet potatoes for baking
1 cup of chopped ham
2 tablespoons butter
¼ to ½ cup milk
½ cup grated cheddar cheese
2 tablespoons chopped chives
Salt and pepper to taste
½ head of iceberg lettuce, chopped
1 can (13 ounces) three bean salad
Preparation:
Scrub the potatoes and poke a few holes in each one with a fork.
Place the potatoes in the microwave and cover with a moist paper towel. The paper towel will keep them from drying out.
Microwave for 10-12 minutes, or until they are fork tender.
While they cook, chop the lettuce and place in a bowl. Toss with the three bean salad.
When the potatoes are done, cut them in half and scoop out the inside.
Mix with the butter, milk, chives, and ham, mashing the potatoes.
Place the mashed potato mixture back in the shell.
Sprinkle the cheddar cheese on top.
Place under the broiler for 30 seconds to one minute, just until browned.
Serve piping hot alongside the salad.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Chicken Pot Pie in a Bread Bowl
Ingredients:
2 cups of chicken, cut into chunks (a roasted chicken from the deli is good for this)
1 package of frozen mixed vegetables
1 jar of prepared chicken or turkey gravy
4 small sourdough rounds for bread bowls
Preparation:
Mix the chicken, vegetables, and gravy and place in a microwave safe bowl.
Cook on high for 5 minutes, stirring halfway through.
Cut a hollow out of each sourdough round to make a bowl.
Pour the chicken mixture into the bowls.
Serve immediately.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
2 cups of chicken, cut into chunks (a roasted chicken from the deli is good for this)
1 package of frozen mixed vegetables
1 jar of prepared chicken or turkey gravy
4 small sourdough rounds for bread bowls
Preparation:
Mix the chicken, vegetables, and gravy and place in a microwave safe bowl.
Cook on high for 5 minutes, stirring halfway through.
Cut a hollow out of each sourdough round to make a bowl.
Pour the chicken mixture into the bowls.
Serve immediately.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Ham Spaghetti Carbonara with Caesar Salad
Ingredients:
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons
Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons
Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Shrimp Tostadas
Bring the taste of coastal Mexico to your dinner table with these easy to make tostadas.
Ingredients:
Prepared tostada shells
1 pound cooked shrimp
2 cups of shredded iceberg lettuce
¼ cup of chopped cilantro
2 tomatoes, chopped
½ onion, chopped
1 cup grated cheddar cheese
1 can of refried beans, any style
Salsa
Preparation:
Coarsely chop the shrimp.
Mix the shredded lettuce with the cilantro.
Cook the refried beans in the microwave 4 minutes, stirring after 2 minutes.
Place the tomatoes in a bowl, the onions in another, and the cheese in a third bowl.
Top the tostada shells with refried beans, then the shrimp, then some cheese.
Add the lettuce, tomatoes and onion on top.
Let each person add salsa to taste on top.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Ingredients:
Prepared tostada shells
1 pound cooked shrimp
2 cups of shredded iceberg lettuce
¼ cup of chopped cilantro
2 tomatoes, chopped
½ onion, chopped
1 cup grated cheddar cheese
1 can of refried beans, any style
Salsa
Preparation:
Coarsely chop the shrimp.
Mix the shredded lettuce with the cilantro.
Cook the refried beans in the microwave 4 minutes, stirring after 2 minutes.
Place the tomatoes in a bowl, the onions in another, and the cheese in a third bowl.
Top the tostada shells with refried beans, then the shrimp, then some cheese.
Add the lettuce, tomatoes and onion on top.
Let each person add salsa to taste on top.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Teriyaki Pork on a Stick with Rice, Broccoli, and Carrots
Ingredients:
1 pound pork tenderloin, cut into cubes
1 small can of pineapple cubes
1 jar of teriyaki sauce
1 head of broccoli florets
1 cup of sliced carrots
2 cups of rice
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Bring 3 ¾ cups of water to a boil.
Lower to a simmer and add the rice, salt, and pepper.
Cover and cook for 20 minutes.
Place the pork and pineapple on skewers.
Brush with the teriyaki sauce.
Grill on an indoor grill until browned and the juice runs clear.
Put the broccoli and carrots in ¼ cup of water in a bowl.
Microwave for 3 minutes, until crisp tender.
Place the pork and pineapple on a bed of rice with the vegetables on the side.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Spring Vegetables and Pasta
Take advantage of the fresh asparagus in the markets right now with this pasta and vegetable dish.
Ingredients:
1 pound of whole wheat rotini pasta
½ pound of asparagus, cut into 1 inch pieces
½ cup grated carrots
½ cup zucchini, cut into strips
¼ cup chopped fresh basil
1 cup of cooked chicken (you can buy this in the deli)
1 jar of Alfredo sauce
Parmesan cheese for topping
Preparation:
Cook the pasta in boiling water according to package directions.
During the last 3 minutes of cooking, toss in the asparagus.
Drain the pasta and asparagus.
Stir in the carrots, zucchini, basil, chicken, and Alfredo sauce.
Sprinkle with Parmesan cheese.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Chicken in Lime with Cumin Potatoes and Black Beans
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
½ cup chicken broth
1 tablespoon honey
3 tablespoons lime juice
1 tablespoon Dijon style mustard
1 teaspoon of cornstarch mixed with 2 teaspoons of broth
4 russet potatoes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Pound the chicken breasts between two pieces of waxed paper until they are ½ thick.
Sprinkle with lemon pepper seasoning.
Heat the oil in a skillet.
Cook the breasts in the oil until well done and browned.
Remove from heat and keep warm in the oven.
Slice the potatoes in thin slices.
Toss in a bowl with 2 teaspoons olive oil, just to coat.
Lay the potatoes on a baking sheet.
Sprinkle with the cumin, paprika, and salt and pepper.
Bake at 450 degrees for 20 minutes, or until fork tender.
Rinse and drain the black beans.
Mix the beans with ¼ cup of chunky tomato salsa or mango salsa. Place in a serving dish.
Stir the broth into the skillet and add the honey, mustard, and lime juice.
Cook and stir for 4-5 minutes. Mix the cornstarch and 2 teaspoons of broth.
Stir the cornstarch mixture in to the mustard mixture and cook until it thickens, about 1 minute.
Place the chicken breasts back into the pan, and turn to coat them with the mustard lime sauce.
Serve with the potatoes and black beans.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
4 boneless, skinless chicken breasts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
½ cup chicken broth
1 tablespoon honey
3 tablespoons lime juice
1 tablespoon Dijon style mustard
1 teaspoon of cornstarch mixed with 2 teaspoons of broth
4 russet potatoes
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Pound the chicken breasts between two pieces of waxed paper until they are ½ thick.
Sprinkle with lemon pepper seasoning.
Heat the oil in a skillet.
Cook the breasts in the oil until well done and browned.
Remove from heat and keep warm in the oven.
Slice the potatoes in thin slices.
Toss in a bowl with 2 teaspoons olive oil, just to coat.
Lay the potatoes on a baking sheet.
Sprinkle with the cumin, paprika, and salt and pepper.
Bake at 450 degrees for 20 minutes, or until fork tender.
Rinse and drain the black beans.
Mix the beans with ¼ cup of chunky tomato salsa or mango salsa. Place in a serving dish.
Stir the broth into the skillet and add the honey, mustard, and lime juice.
Cook and stir for 4-5 minutes. Mix the cornstarch and 2 teaspoons of broth.
Stir the cornstarch mixture in to the mustard mixture and cook until it thickens, about 1 minute.
Place the chicken breasts back into the pan, and turn to coat them with the mustard lime sauce.
Serve with the potatoes and black beans.
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Wednesday, April 28, 2010
Dinner Magic Menus April Week 4
This week's menus are a celebration of the first fruits of the garden. Spinach, artichokes, radicchio, and mint are featured in almost all of the dinners. If you have a garden, wonderful! If not, find a good farmer's market and pick up the freshest vegetables you can. The flavor of spring will come through in your cooking.
Here is the complete Dinner Magic Shopping List for the meals of April Week 4.
Chicken Parmesan with Escarole over Angel Hair Pasta
Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions
Simmered Scallops Italiano over Fettucini
Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt
Artichoke and Chicken Quesadillas
Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad
Greek Chicken with Tabouleh
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Here is the complete Dinner Magic Shopping List for the meals of April Week 4.
Chicken Parmesan with Escarole over Angel Hair Pasta
Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions
Simmered Scallops Italiano over Fettucini
Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt
Artichoke and Chicken Quesadillas
Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad
Greek Chicken with Tabouleh
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Dinner Magic Shopping List April Week 4
These are all the groceries you will need to create the meals for Dinner Magic Menus April Week 4.
Meats:
1 pound chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound salmon steak
1 roasted deli chicken (or buy a roaster and cook it at home)
4 lamb chops
1 pound bay scallops (Bay scallops are the smaller ones. Just remember that the sea is bigger than the bay, so sea scallops are bigger than bay scallops.)
Dairy:
Plain Greek yogurt
Grated Parmesan cheese
8 ounces of grated Jack cheese
8 ounces goat cheese
Frozen Food:
1 loaf frozen whole wheat bread dough (or make your own)
Fresh Produce:
4 romaine hearts
1 head of radicchio
1 bunch of escarole (about 4 cups)
½ pound fresh asparagus
2 bags of baby spinach (about 8 cups)
3 tomatoes
2 large yellow onions
1 bunch green onions
2 portobello mushroom tops
1 cucumber
1 bunch parsley
1 sprig of mint
1 head of garlic, or a jar of crushed organic garlic
2 lemons
6 red potatoes
1 head of broccoli
Canned Food:
1 can chopped black olives
1 can (13 ounces) diced tomatoes
1 small (8 ounce) jar of pesto
1 small jar of marinated artichoke hearts
1 jar of spaghetti sauce
Dry Food and Staples:
½ cup bulgur wheat
¼ cup chopped walnuts
1 pound fettucini
1 pound angel hair pasta
Burrito size whole wheat tortillas
Olive oil
Croutons
Italian style bread crumbs
Spices and Condiments:
Salt and pepper
Dill, ground oregano, red pepper, lemon pepper
Italian dressing, Ceasar salad dressing
Other items for your own personal shopping list:
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
Meats:
1 pound chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound salmon steak
1 roasted deli chicken (or buy a roaster and cook it at home)
4 lamb chops
1 pound bay scallops (Bay scallops are the smaller ones. Just remember that the sea is bigger than the bay, so sea scallops are bigger than bay scallops.)
Dairy:
Plain Greek yogurt
Grated Parmesan cheese
8 ounces of grated Jack cheese
8 ounces goat cheese
Frozen Food:
1 loaf frozen whole wheat bread dough (or make your own)
Fresh Produce:
4 romaine hearts
1 head of radicchio
1 bunch of escarole (about 4 cups)
½ pound fresh asparagus
2 bags of baby spinach (about 8 cups)
3 tomatoes
2 large yellow onions
1 bunch green onions
2 portobello mushroom tops
1 cucumber
1 bunch parsley
1 sprig of mint
1 head of garlic, or a jar of crushed organic garlic
2 lemons
6 red potatoes
1 head of broccoli
Canned Food:
1 can chopped black olives
1 can (13 ounces) diced tomatoes
1 small (8 ounce) jar of pesto
1 small jar of marinated artichoke hearts
1 jar of spaghetti sauce
Dry Food and Staples:
½ cup bulgur wheat
¼ cup chopped walnuts
1 pound fettucini
1 pound angel hair pasta
Burrito size whole wheat tortillas
Olive oil
Croutons
Italian style bread crumbs
Spices and Condiments:
Salt and pepper
Dill, ground oregano, red pepper, lemon pepper
Italian dressing, Ceasar salad dressing
Other items for your own personal shopping list:
More great recipes are at my Sacramento Easy Meals Examiner website.
Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.
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