Italian Chicken and Potatoes Dinner in the Crock Pot

Ingredients:

• 1 pound of chicken legs and thighs
• 4 russet potatoes, cut into chunks
• ½ cup of Italian dressing
• 2 cups of fresh green beans (If not in season, use 1 package of frozen snow peas.)

Preparation:
Place all ingredients in the slow cooker.
Cook on LOW for 7-8 hours.


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.

Quick and Easy Ravioli Lasagna Marinara

Ingredients:

• 1 package of frozen cheese ravioli
• 1 jar of marinara sauce
• 1 small package frozen chopped broccoli
• 2 cups shredded Mozzarella cheese
• 1 small bunch of baby spinach
• 1 cup of cherry tomatoes, or a tomato from the garden, cut up

Preparation:
Cook the ravioli in boiling water until al dente.
Place on paper towels to dry.
Defrost the broccoli in the microwave and pat dry.
Spread a large spoonful of marinara sauce over the bottom of a baking dish.
Layer half the ravioli, half the broccoli, and half the marinara sauce.
Cover with half the Mozzarella.
Repeat the layer, and bake in a 375 degree oven for 20 minutes.
Serve the ravioli lasagna on a bed of fresh spinach with tomatoes 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.

Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Ingredients:

• 1 pound pork tenderloin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of one fresh lime or 1 tablespoon prepared lime juice
• 1 fresh lime for garnish
• 1 teaspoon soy sauce
• ½ teaspoon honey
• 2 tablespoons olive oil
• ¼ cup chopped cilantro
• 1 package frozen broccoli and carrots
• 2 cups of jicama cut into sticks
• Salt and pepper
• Pico de Gallo (chopped cilantro, jalapeno, onion, and tomato)

Preparation:
Mix the spices, lime juice, soy sauce, and honey.
Rub the spice mixture into the pork tenderloin.
Heat the oil in a skillet and sear the tenderloin on all sides.
Place the tenderloin in a baking pan and cover with foil.
Bake for 25 minutes at 400 degrees.
If you haven’t already peeled and cut the jicama, do so now.
Sprinkle some extra chili powder over the jicama and let sit.
Remove the pork from the oven and let it sit while you cook the broccoli and carrots.
Cook the broccoli and carrots in the microwave.
Slice the tenderloin and lay it on a plate.
Sprinkle with cilantro.
Top with Pico de Gallo.
Serve with the vegetables and jicama.


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 Chardonnay with French Bread

This is a great recipe to use up extra wine. Serve it with crusty French bread to soak up the juices.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ teaspoon tarragon
• ¼ teaspoon dry mustard
• ¼ teaspoon thyme
• 1 teaspoon garlic, crushed
• 1 bell pepper, cut into bite sized pieces
• 1 onion, cut into chunks
• 1 small jar of artichoke hearts
• 1 cup of Chardonnay
• ¼ cup of half and half
• 1 tablespoon cornstarch

Preparation:
Place the chicken breasts between two pieces of clear plastic wrap and pound until they are 1/2 inch thick.
Spray cooking spray on a frying pan and heat it.
Spinkle the spices on the chicken, and place in the heated frying pan.
Cook the chicken until it is browned on both sides, about 6-8 minutes.
Add the wine and vegetables.
Allow to simmer for twenty minutes.
Remove the chicken and vegetables from the pan and place them on a platter.
Mix the half and half and cornstarch.
Stir the cornstarch mixture into the remaining broth and stir until thickened.
Pour the creamy sauce over the chicken.
Serve with plenty of napkins and French bread.

 

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.

Beef Fajita Salad with Chimichurri Sauce

This salad is perfect on a hot day.

Ingredients:
4 cups of Romaine lettuce, chopped
1 mango, peeled and sliced
1 avocado, sliced
4 radishes, sliced thinly
½ pound of flank steak, grilled and cut into strips (You can purchase fajita meat already cooked.)
Dinner rolls
2 cups of parsley, chopped fine
1/2 onion, chopped fine
3 cloves of garlic, crushed
2-4 tablespoons of olive oil

Preparation:
Lay the Romaine lettuce in a salad bowl.
Lay the radishes, mango, and avocado on top.
Lay the steak on top of the salad.
Make the chimichurri sauce by mixing the parsley, onion, garlic, and the oil. The sauce should be about the consistency of pesto sauce.
Pour ½ of the sauce over the steak slices.
Serve with dinner rolls and the additional chimichurri sauce.



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.

Asian Spicy Pork and Eggplant over Rice

 If you love the spicy eggplant and tofu dish that is served in some Chinese restaurants, you’ll probably like this.

Ingredients:

• 1 eggplant, peeled and cut into ½ inch slices
• Salt
• 1 pound of boneless pork, cut into cubes (I use country style pork ribs)
• ½ cup shredded carrots
• ½ cup of chopped parsley (Use cilantro if you like it spicier)
• ½ a red bell pepper, chopped
• 2 green onions, chopped
• 2 teaspoons of crushed garlic cloves
• 1 tablespoon of oil
• 1 teaspoon hot chili oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon ginger
• ¼ teaspoon crushed red pepper (Use more if you like it spicier.)
• 2 cups of brown or white rice

Preparation:
Lay the eggplant in a colander and sprinkle generously with salt. Allow it to sit. This step will take the bitterness out of the eggplant before cooking it.
Cook the rice in boiling water according to package directions.
Cook the pork in one tablespoon of oil until browned on all sides.
Rinse the salt off the eggplant and dry it on paper towels.
Remove the pork from the pan and cook the eggplant until tender in the same pan.
Place the eggplant with the pork.
Place the parsley, bell pepper, green onions, and garlic in the pan.
Mix the hot chili oil, rice wine vinegar, soy sauce, ginger, and crushed red pepper. Pour the mixture over the vegetables, and sauté until they begin to get tender.
Add the eggplant and pork to the pan and continue to cook until the sauce thickens.
If it doesn’t thicken, mix 2 tablespoons of water and 1 tablespoon of cornstarch, and stir it into the mixture.
Serve over warm rice.



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.

Vegetarian Pesto Pasta

This dish will make a vegetarian meal on its own, or you can combine it with a roasted chicken from the deli.

Ingredients:

• 1 pound of whole wheat penne pasta
• 1 small jar, 8 ounces, of pesto sauce (or try my Easy Basil Pesto or Parsley Sunflower Pesto)
• 2 zucchini squash, sliced
• 1 package of frozen mixed vegetables with broccoli and carrots, slightly thawed
• 1 cup of grated Mozzarella cheese
• Italian bread crumbs

Preparation:
Cook the pasta in boiling water according to package directions.
During the last two minutes of cooking, add the zucchini.
Drain the pasta and zucchini.
In the pot, stir in the pesto and the frozen mixed vegetables.
Place in a baking dish and cover with the Mozzarella and a sprinkling of bread crumbs.
Place under the broiler for about 2-3 minutes, or just until the cheese begins to brown.
Watch it carefully, because it only takes a few seconds to go from brown to burned.




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.

Fake It Crab Cakes with Herb Mayo and Oven Fried Yams

This dinner is made with imitation crab meat and shrimp. Formed into patties and fried in butter, they make a rich sandwich.

Ingredients:

• 1 pound of imitation crab meat, shredded
• 1 small can tiny shrimp
• 2 eggs, beaten
• ½ cup of bread crumbs
• 2 green onions, chopped
• 4 ounces of cream cheese, softened
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 yams, scrubbed and sliced
• 2 teaspoons Mrs. Dash lemon pepper seasoning
• ¼ cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon dill pickle relish
• Optional: Hamburger buns

Preparation:
Put the yams in the microwave and cook on high for two minutes.
Remove from the oven and allow to cool for a few minutes.
Stir the first nine ingredients together in a bowl.
Form into patties.
Slice the yams.
Spray a baking sheet with cooking spray.
Lay the yams on the baking sheet and sprinkle with Mrs. Dash lemon pepper seasoning.
Bake in a 425 degree oven for 20 minutes, or until they are completely tender.
Mix the mayonnaise, dill, and pickle relish together to make the herb mayo.
Heat a pan and melt the butter and oil together.
Cook the crab cakes in the butter and oil 2-3 minutes on each side, until browned.
Serve the crab cakes on a bed of lettuce, or on a bun, whichever you prefer.




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.

Grilled Salmon BLT with Black Bean Salad

Enjoy a classic sandwich with the addition of fish rich in Omega-3 fatty acids. This recipe makes 4 sandwiches

Ingredients:

• 1 pound of salmon fillets
• 1 tablespoon Cajun seasoning spice
• 8 slices of bacon
• 1 large tomato, sliced
• Romaine lettuce leaves
• 4 cups of Romaine lettuce, chopped
• 1 cup of black beans
• 1 cup of corn
• ½ cup of red bell pepper, chopped
• 1 avocado, sliced
• Herbed mayo (Mix ¼ cup mayonnaise, 1 teaspoon dill, and 1 teaspoon dill pickle relish)
• Ranch dressing
• 8 slices of whole grain bread, lightly toasted

Preparation:
Sprinkle the Cajun seasoning spice on the salmon fillets and grill on the indoor grill.
Cook the bacon over medium heat in a pan until crisp. You may also place the bacon on a plate between two paper towels and cook in the microwave 1 minute per slice.
Mix the mayonnaise with the dill and pickle relish.
Toss the chopped Romaine lettuce with ¼ cup of Ranch dressing.
Add the black beans, corn, and red bell pepper to the lettuce and toss.
Lay the avocado slices on top of the salad.
Spread the bread with the herbed mayo.
Lay one salmon fillet, 2 bacon slices, lettuce and tomato on each sandwich.
Slice on the diagonal.



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.

Pizza Radiatore Casserole

My family loves homemade pizza. This casserole takes the best flavors of sausage and black olive pizza and creates a warm casserole dish perfect any time of year. Best of all, it freezes fabulously. Make it in two casserole dishes and freeze one for a no hassle dinner on another night.

Ingredients:
1 pound of radiatore pasta (you may substitute any curly pasta, such as rotini)
1 pound ground Italian sausage
1 bell pepper, any color, chopped
1 small onion, chopped
4 ounces fresh mushrooms, chopped
1 small can sliced black olives
8 ounces (one cup or 1 small jar) of pizza sauce
2 cups shredded Mozzarella cheese

Preparation:
Cook the pasta in boiling water according to package directions.
While the pasta cooks, brown the Italian sausage.
Remove from the pan and drain all but 1 tablespoon of oil.
Cook the bell pepper, onion, and mushrooms in the pan until crisp tender.
Drain the pasta.
Add the pasta, sauce, and Italian sausage to the pan and stir.
Spray one large or two small casserole dishes with cooking spray.
Put half the pasta mixture in the dishes and cover with half the cheese.
Repeat the layers one more time.
Bake at 375 degrees for 25 minutes, until the top is bubbly and brown.




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 June Week 4

This shopping list is everything you need to create the delicious dinners for the Dinner Magic Menus June Week 4.

Meats:
4 boneless, skinless chicken breasts
½ pound of flank steak, or prepared fajita meat
1 pound of boneless pork such as country style ribs
8 slices of bacon
1 pound of salmon fillets
1 pound of imitation crab meat
1 pound ground Italian sausage

Dairy:
Half and half
Butter
4 ounces of cream cheese
Eggs
3 cups shredded Mozzarella cheese

Frozen Food:
1 package of frozen mixed vegetables with broccoli and carrots

Fresh Food:
1 eggplant
1 head of garlic or one jar of crushed garlic
1 bell pepper
1 red bell pepper
1 bell pepper, any color
3 onions
1 large tomato
3 heads Romaine lettuce
1 mango
1 avocado
4 radishes
1 bunch of parsley
1 bunch green onions
1 bag shredded carrots
2 zucchini squash
2 yams
4 ounces fresh mushrooms

Canned Food:
1 small jar of artichoke hearts
1 small can sliced black olives
1 small jar, 8 ounces, of pesto sauce
1 small can tiny shrimp
1 can low sodium black beans
1 can low sodium corn
8 ounces (1 small jar) of pizza sauce

Dry Food and Staples:
Cornstarch
Olive oil
Dinner rolls
Hot chili oil
Rice wine vinegar
Brown or white rice
1 pound of whole wheat penne pasta
1 pound of radiatore pasta
Italian bread crumbs
8 slices of whole grain bread
Optional: Hamburger buns for the crab cakes

Spices and Condiments:
Salt, pepper, tarragon, dry mustard, thyme, ginger, crushed red pepper, dill, Cajun seasoning, Mrs. Dash lemon pepper,
1 cup of Chardonnay
Soy sauce
Dill pickle relish
Mayonnaise
Ranch style dressing

Other personal items needed:











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 Menus June Week 4

For the complete grocery list for these meals, see the Dinner Magic Shopping List June Week 4.

Pizza Radiatore Casserole

Grilled Salmon BLT with Black Bean Salad

Fake It Crab Cakes with Herb Mayo and Oven Fried Yams

Vegetarian Pesto Pasta

Asian Spicy Pork and Eggplant over Rice

Beef Fajita Salad with Chimichurri Sauce

Chicken Chardonnay with French Bread


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 Menus June Week 3

The Dinner Magic Shopping List for June Week 3 has all the ingredients you need to make these seven delicious meals.

Quick and Easy Ravioli Lasagna Florentine

Short Ribs with Cool Pasta Cucumber Salad

Golden Beet and Warm Chicken Salad

Pork and Plum Kebabs with Carrot Raisin Salad

Grilled Portobello and Pesto Sandwiches with Fresh Garden Salad

Rosemary Dijon Chicken and Grilled Tuscan Bread Salad

Fusilli Primavera Change it up One Pot Meal
 

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 June Week 3

These are all the ingredients you'll need to make the seven dinners on the Dinner Magic Menus for June Week 3.

Meats:
2 pounds of short ribs or country style boneless pork ribs
4 boneless, skinless chicken breasts

Dairy:
Butter
Grated Parmesan cheese
16 ounces of Mozzarella
4 slices of provolone cheese
Optional: 8 ounces of Ricotta cheese

Frozen Food:
1 small package of frozen sugar snap peas
1 small package of broccoli florets
1 package (15 to 20 ounces) of frozen cheese ravioli

Fresh Food:
3 pints of cherry tomatoes
3 red or yellow tomatoes
1 fresh zucchini
1 bunch green onions
1 yellow onion
1 bunch of basil, (about 12 leaves)
2 hearts of romaine lettuce
1 head of garlic, or one jar crushed garlic
1 sprig of fresh rosemary
1 bunch fresh cilantro
1 fresh lime
4 cups of spring mix for salad
1 small head of iceberg lettuce
1 bunch or bag of fresh spinach
1 small package shredded cabbage for coleslaw
2 cucumbers
4 portobello mushroom tops
1 bag of shredded carrots
2 large plums or nectarines
4 golden beets

Canned Food:
1 jar pesto sauce (or 2 more bunches of fresh basil for homemade pesto sauce)
1 can chicken stock
1 small can sliced black olives
1 jar of roasted red bell peppers
1 jar of nonpareil capers
1 jar of Alfredo sauce
1 bottle of barbecue sauce, any flavor

Dry Food and Staples:
Olive oil
1 pound of fusilli or rotini pasta
1 pound of wheel shaped pasta or penne
Balsamic vinegar
White vinegar
1 loaf of ciabatta or French bread
Small box of raisins
¼ cup of chopped walnuts

Spices and Condiments:
Salt, pepper, red pepper
Mrs. Dash lemon pepper seasoning
Sugar
Dijon style mustard
Mayonnaise
Honey
Italian dressing

Other items needed:






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.

Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



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.

Rosemary Dijon Chicken Breast with Grilled Tuscan Bread Salad

This salad is becoming more popular and is appearing in many different recipes. Here is my version. The Rosemary Dijon Chicken is one of our family favorites, and the taste complements the salad perfectly.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup of chicken stock
• ¼ cup of Dijon style mustard
• 2 tablespoons of fresh rosemary, chopped
• 1 loaf of ciabatta or French bread, cut into thick slices
• ½ cup olive oil
• 1 clove of garlic crushed, or 1 teaspoon crushed garlic
• ¼ cup of balsamic vinegar
• 1 pint of cherry tomatoes
• 6 green onions, chopped
• 1 bunch of basil, (about 12 leaves), chopped
• 8 ounces of Mozzarella, cut into bite size pieces
• 4 cups of chopped romaine lettuce

Preparation:
Salad instructions:
Heat up the indoor grill.
Mix the olive oil, balsamic vinegar, and garlic in a dressing cruet.
Pour ½ the oil mixture in a bowl to use for grilling the bread. Save the rest for the salad.
Brush the bread slices with the oil mixture and grill until well browned.
Place on a cutting board and let them cool.
Cut the bread into bite sized pieces.
Toss the bread in the remaining dressing and let it soak while you cook the chicken breasts.
Toss the bread, tomato, onions, basil, and Mozzarella together and serve over a bed of romaine.

Chicken instructions:
Cut the chicken breasts in half.
Place them between two pieces of cling wrap and pound until very thin.
Heat ¼ cup of chicken stock in a frying pan and cook the chicken in it until it browns.
Remove the chicken to a plate and cover with foil to keep warm.
Add the rosemary and Dijon mustard and the remaining ¼ cup of chicken stock to the pan.
Heat until warm. This is a sauce. If you want it thinner, add more chicken stock one tablespoon at a time.
Pour the Dijon sauce over the prepared chicken breasts and serve with the Grilled Tuscan Bread 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.

Grilled Portobello and Pesto Sandwiches with a Fresh Garden Salad

This vegetarian meal is perfect for lunch or dinner. It cooks up quickly without heating up the kitchen.

Ingredients:

• 4 portobello mushroom tops
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 jar of pesto, or try my easy basil pesto recipe
• 1 jar of roasted red bell peppers
• 2 tablespoons of capers
• 4 slices of provolone cheese
• 4 cups of spring mix for salad
• 4 cups of romaine
• 1 sliced tomato
• ½ sliced cucumber
• ¼ cup of sliced black olives
• ¼ cup of Italian dressing

Preparation:
Toss the salad ingredients together with the dressing and place in individual serving bowls.
Heat the olive oil and butter in a frying pan.
Cook the mushrooms in the pan until they begin to get crisp on the outside.
Remove from the pan and set on a paper towel lined plate.
For each sandwich, spread some of the pesto on the bread slices.
Add some bell peppers, capers and a slice of cheese.
Top with a mushroom.
Grill in the indoor grill until the bread is golden brown and the cheese is melted.

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.

Pork and Plum Kebabs with a Carrot Raisin Salad

These kebabs get a hint of Southwestern flavor with the lime and cilantro glaze. They can be cooked on the outdoor grill or the indoor grill. You can change it up by using whatever fruit is best at your farmers market or grocery. Mango works well, as does pineapple or peaches.
Ingredients:

• 2 large plums or nectarines, cut into wedges (Choose fruit that is ripe, but still firm.)
• 1 pound country style boneless pork ribs, cut into chunks
• 3 tablespoons of honey
• Juice from one fresh lime
• 2 tablespoons of chopped fresh cilantro
• ½ teaspoon of red pepper
• 1 bag of shredded carrots
• ½ cup of raisins
• ½ cup of mayonnaise
• ¼ cup of vinegar
• ¼ cup of sugar

Preparation:
Mix the mayonnaise, vinegar, and sugar. This is a basic coleslaw dressing.
Pour it over the carrots and raisins and stir to mix well.
Refrigerate while preparing the kebabs.
Slide the meat and plums or nectarines onto skewers, alternating meat and fruit.
Mix the honey, lime, cilantro, and pepper in a bowl.
Brush over the kebabs.
Continue to brush the kebabs with the glaze as they cook.
The glaze should turn brown as it cooks.
Once they are off the grill, drizzle the kebabs with a bit more glaze.
These can be served with tortillas, French bread, or even over rice.

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.

Golden Beet and Warm Chicken Salad

This main dish salad uses golden beets, which have a smooth flavor and beautiful color. The color doesn’t run the way it does with red beets, making it a good choice for salads. Make one large salad, or make four salads on individual plates.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 teaspoons Mrs. Dash lemon pepper salt free seasoning
• 4 golden beets, scrubbed and peeled
• ½ head of iceberg lettuce, chopped
• ¼ cup of chopped cilantro
• ½ cup of fresh baby spinach
• ¼ cup of chopped walnuts
• 2 red or yellow tomatoes, sliced (Golden tomatoes look wonderful in this salad.)
• ¼ cup Balsamic vinaigrette

Preparation:
Cook the beets in the microwave 1-2 minutes per beet, depending on their size. They should be fork tender.
While the beets are cooking, sprinkle the chicken breasts with lemon pepper seasoning and cook on the indoor grill until well done.
Slice the chicken breasts into small pieces.
Cut the golden beets into bite sized chunks.
Place the beets, lettuce, cilantro, and spinach in a bowl and toss with the vinaigrette.
Top the vegetables with the chicken, tomatoes, and chopped walnuts.
Serve while the beets and chicken are still warm.
Enjoy this with a light Pinot Grigio wine.


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.

Short Ribs with Cool Pasta Cucumber Salad

Cook the ribs in the slow cooker to keep the kitchen cool and to make your life easier. The pasta salad takes about 25 minutes to make. If you do it in the morning, it will be well chilled by the time the ribs are done.

Ingredients:

• 1 pound of short ribs or country style pork ribs
• 1 bottle of barbecue sauce
• 1 package of wheel shaped pasta or penne pasta
• 2 cups of shredded cabbage for coleslaw
• 1 yellow onion chopped fine
• 1 cucumber, seeded and chopped fine
• ¾ cup of mayonnaise
• 2 tablespoons of Dijon style mustard
• ¼ cup of sugar
• ¼ cup of white vinegar
• 1 cup of cherry tomatoes

Preparation:
Cook the short ribs in the slow cooker until well done, about 4 hours on high or 6 hours on low.
Drain off any fat.
Brush the ribs with barbecue sauce and return to the slow cooker. Keep warm while you make the Cool Pasta Cucumber Salad.
Cook the pasta according to package directions.
Drain and rinse with cold water until it is cool.


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.

Quick and Easy Ravioli Lasagna Florentine

Quick and Easy Ravioli Lasagna Florentine

This casserole takes only minutes to make for a quick weeknight supper. Double the recipe and bake in two pans, so you have one for now, and one for another day.

Ingredients:

• 1 jar of Alfredo sauce
• 1 package (15 to 20 ounces) of frozen cheese ravioli
• 2 cups of fresh spinach, chopped
• 8 ounces of shredded Mozzarella cheese
• Optional if you like extra cheesy: 8 ounces of Ricotta cheese

Preparation:
Spray a casserole baking dish with cooking spray.
Spread a large spoonful of Alfredo sauce in the bottom of the pan.
Lay half the ravioli on the sauce.
Cover with half the Ricotta, half the spinach, and half the Mozzarella.
Repeat the layer, ending with the Mozarella.
Cover with foil and bake in the oven at 375 degrees for 30 minutes or until the sauce is bubbling.
Remove the foil and bake another ten minutes or until the top is browned.
This recipe will feed 4-6 people.

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 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.