Dinner Magic Menus June Week 2

This week's menus are a celebration of the beginning of summer. They're light, some can be made on the grill, and there are more salad dinners on the menu. Enjoy!

Everything you need to make these meals is on the Dinner Magic Grocery Shopping List for June Week 2.

Stir Fried Chicken with Bok Choy


Shrimp and Bell Pepper Skewers with Grilled Peaches


Asian Grilled Salmon over Quinoa

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad


Spinach Salad Nicoise with Crunchy French Bread


Asian Chicken Cabbage Salad with Fresh Pineapple


Chicken Tagine over Couscous with Green Beans and Slivered Almonds


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Dinner Magic Shopping List June Week 2

This shopping list is all the groceries you need to make the delicious meals in the Dinner Magic Menus for June Week 2.

Meats:
5 boneless skinless chicken breasts
6 to 8 chicken thighs and legs, bone in
1 ½ pounds of boneless, skinless chicken thighs
1 pound of large shrimp
1 pound of salmon steak or salmon fillet

Dairy:
Eggs

Frozen Food:
1 small package of frozen snow peas
2 small packages whole green beans

Fresh Food:
2 pounds of red or yellow potatoes
4 new potatoes
1 portobello mushroom top or 4 ounces crimini mushrooms
8 ounces of mushrooms (white or brown)
3 yellow onion
1 red onion
1 bunch of green onions
1 or 2 carrots
4 cups of baby spinach
1 small package of cherry tomatoes
1 head of green cabbage
2 small bunches of baby bok choy
1 green bell pepper and 2 orange or red bell pepper
2 large peaches
1 lemon
1 pineapple
1 head of garlic, or one jar of crushed garlic
1 sprig of rosemary

Canned Food:
2 cans (5 ounces) albacore tuna
1 can chicken broth
1 can garbanzo beans
1 small can sliced black olives
1 small can tomato paste
1 bottle of barbecue sauce, any flavor
1 small jar apricot jam
Dill pickle spears

Dry Food and Staples:
Rice wine vinegar
Soy sauce
Canola oil (or other oil of your choice)
Brown sugar, white sugar
¼ cup slivered almonds
1 package of soba noodles or angel hair pasta
1 package of ramen noodles, chicken flavor
¼ cup of golden or dark raisins
1 small package (2 cups) couscous
1 small package (2 cups) quinoa
Whole wheat hamburger buns
1 loaf of French bread or a baguette

Spices and Condiments:
Salt and pepper
Powdered ginger, sesame seeds, red pepper flakes, celery seed, cumin, cinnamon
Cornstarch
1 bottle Italian vinaigrette
Teriyaki sauce

Other items needed for your personal shopping list:





For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Chicken Tagine over Couscous with Green Beans and Slivered Almonds

Tagine is a Moroccan stew that can be made with vegetables or without. My family loves vegetables in it, but if you prefer, you can leave out the bell pepper and garbanzo beans. We also love green olives, so I stir a few in during the last few minutes of cooking, but those are optional, too. This is another slow cooker meal that allows you to create a wonderful dinner without heating up the kitchen. This recipe will serve 4-6 people.

Ingredients:
1 ½ pounds of boneless, skinless chicken thighs
2 yellow onions, sliced
½ cup of apricot jam
¼ cup of golden or dark raisins
1 can of garbanzo beans or chickpeas, drained and rinsed
1 red or orange bell pepper, cut into pieces
1/2 cup of grated carrot
1 cup of chicken broth
2 tablespoons of tomato paste
2 tablespoons of lemon juice (you may substitute white vinegar for this)
1 ½ teaspoons of cumin
1 ½ teaspoons of powdered ginger
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon pepper
2 tablespoons cornstarch
1 small package of green beans
¼ cup slivered almonds
2 cups uncooked couscous

Preparation:
Mix all ingredients together and place in the crock pot.
Cook on LOW for 6-8 hours.
Cook the green beans in the microwave and toss with the slivered almonds.
Cook the couscous with boiling water according to package directions.
Serve the tagine over the couscous with the green beans on the side.



For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Asian Chicken Cabbage Salad with Fresh Pineapple

This is another one of those dinners that can be made any day that it’s too hot to cook. The salad is filling and the pineapple makes a refreshing dessert. It’s also a perfect dish for a take along to a pot luck or picnic party.

Ingredients:
¼ cup sugar
1 cup canola oil (or vegetable oil that you prefer)
6 tablespoons of rice wine vinegar (white vinegar works well, too)
2 teaspoons of salt
1 teaspoon of pepper
2 boneless, skinless chicken breasts (or 1 pound grilled chicken strips)
1 head of green cabbage, shredded
4 tablespoons sesame seeds
¼ cup slivered almonds
4 green onions, chopped
1 package of ramen noodles, broken into small pieces (do not use the seasoning packet)
1 pineapple, cut into slices

Preparation:
Cook the chicken on the indoor grill and cut into bite sized pieces.
Mix the first four ingredients in a bowl and set aside. This is the dressing.
Mix the chicken with the cabbage, sesame seeds, almonds, green onions, and ramen.
Toss the salad with the dressing.
Serve chilled with the pineapple slices on the side.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Spinach Salad Nicoise with Crunchy French Bread

This is the perfect meal to have on a day that is too hot to cook. This recipe makes four salads. I like to keep a few hard boiled eggs on hand in the refrigerator, so there are always some chilled and ready for a recipe like this. If you get to the grocery store at the right time, you can get the French bread hot out of the oven.

Ingredients:
4 new potatoes, scrubbed and quartered
4 cups of baby spinach
1 cup of cherry tomatoes
1 small package of whole green beans, steamed in the microwave and cooled
1 small can sliced black olives, drained
2 cans (5 ounces each) albacore tuna, drained
4 hard boiled eggs, sliced
Italian vinaigrette
1 loaf of French bread or a baguette

Preparation:
Prepare the hard boiled eggs ahead of time so they will be cool.
Cook the potatoes in the microwave in a covered dish for 3-5 minutes or until tender. Allow to cool.
Cook the green beans in the microwave and steam them for 2-3 minutes. Allow to cool.
Divide the spinach equally between four plates.
Place the green beans, potatoes, tomatoes, olives, sliced eggs, and tuna on the bed of spinach.
Serve with Italian vinaigrette and a loaf of French bread.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad

Cook the chicken in the crock pot so you don’t heat up the house. The potato salad is made with no mayonnaise, so it can be served outdoors on the patio or poolside with no worries.

Ingredients:
6 to 8 chicken thighs and legs
1 bottle of barbecue sauce, any flavor
Salt and pepper to taste
2 pounds of red or yellow potatoes, scrubbed well and cubed
3 green onions, chopped
1 small package of frozen snow peas
1 sprig of rosemary, chopped
½ teaspoon celery seed
½ teaspoon sea salt
½ cup of Italian vinaigrette
Whole wheat hamburger buns
Dill pickle spears

Preparation:
Sprinkle the chicken with salt and pepper and place in the crock pot.
Cook on HIGH for 3-4 hours or on LOW for 6 hours.
Take the chicken out of the crock pot and shred the meat from the bones.
Return to the crock pot with enough barbecue sauce to coat it well.
Heat another 20 minutes until warm.
Cook the potatoes in boiling water until tender.
Drain the water off.
While the potatoes are still hot, add the rest of the ingredients and toss to coat.
Serve the pulled chicken on hamburger buns with pickle spears on the side.
The potato salad may be served hot or cold.

For another serving idea, try this Creamy Coleslaw Recipe.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Asian Grilled Salmon over Quinoa and Bok Choy

This salmon dish has a delightful mix of sweet and savory that makes it delectable. Cook it on the outdoor grill or an indoor grill. This is a healthy, light meal, perfect for summer dining.

Ingredients:
1 pound of salmon steak or salmon fillet
¼ cup of brown sugar
3 tablespoons of soy sauce
1 teaspoon powdered ginger
½ teaspoon red pepper flakes
2 cloves of garlic, crushed
1 small head of baby bok choy, cut into bite sized pieces
2 tablespoons of chicken broth
2 cups of quinoa

Preparation:
Mix the brown sugar, soy sauce, ginger, red pepper flakes, and garlic in a bowl.
Brush the mixture over the salmon.
Cook the quinoa in boiling water according to package directions. Cover to keep warm.
Grill the salmon outdoors or indoors. Brush with more soy sauce mixture again as needed.
Heat the chicken broth in a pan.
Stir fry the bok choy in the broth.
Serve the salmon on a bed of quinoa with the bok choy.

Learn more about quinoa here.
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Shrimp and Bell Pepper Skewers with Grilled Peaches over Noodles

This dish is perfect on the outdoor grill, but it can also be prepared on an indoor grill. The combination of the bell pepper and peaches makes a tasty combination. Feel free to add other favorite vegetables. We added some zucchini to this batch.

Ingredients:
1 pound of large shrimp
1 orange or red bell pepper, cubed
1 green bell pepper, cubed
1 red onion, quartered
8 ounces of mushrooms, whole
2 large peaches, cubed
¼ cup soy sauce
2 tablespoons brown sugar
1 package of soba noodles or angel hair pasta

Preparation:
Mix the soy sauce and brown sugar in a bowl.
Place the shrimp, vegetables, and peaches on skewers.
Brush them with the soy sauce and brown sugar mixture.
Grill outdoors or indoors.
Cook the noodles or pasta in boiling water according to package directions.
Serve the hot shrimp and bell pepper skewers over the noodles with extra soy sauce.

Photo/Suzanne Pitner
 
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Stir Fried Chicken with Bok Choy

This healthy dish takes about 20 minutes to prepare. It is filling on its own, but it can also be served over a bed of rice. Don’t worry if you don’t have a wok; it can be cooked in a large skillet. This recipe will serve four large portions.

Ingredients:
3 boneless skinless chicken breasts, cut into bite sized cubes
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
½ teaspoon powdered ginger
1 teaspoon sesame seeds
2 tablespoons oil
1 portobello mushroom top, cubed, or 4 ounces crimini mushrooms, cut in halves
½ onion, sliced
1 small bunch of baby bok choy, cut into pieces no longer than 3-4 inches (4-6 cups)
¼ cup teriyaki sauce

Preparation:
Place the chicken in a zip top bag with the vinegar, soy sauce, ginger, and sesame seeds.
Allow the chicken to marinate for about 20 minutes while you rinse and cut up the bok choy.
Heat the oil in a pan.
Cook the mushrooms 1-2 minutes, just until slightly brown.
Add the onion and cook for another 2-3 minutes.
Add the chicken to the pan and cook for ten minutes over medium high heat.
When the chicken is thoroughly cooked, add the bok choy and the teriyaki sauce.
Stir fry the chicken dish until the bok choy is dark green and softened.
Serve hot with or without rice.

For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner, DinnerMagic

Dinner Magic Menus June Week 1

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.

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

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

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

Salsa Baked Ravioli with Green Beans and Sauteed Onions

This recipe gives a new twist on frozen ravioli with a fusion style.
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

• 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

• 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

• 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

• 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

• 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.

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

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.

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.

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.

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.

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

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

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: