Menu

Fajita flavored Chicken Breasts
with roasted red peppers, avocado, tomato and feta (Feta from Aldi)
Spanish Rice
Refried Black Beans (vegetarian from a can)
Frozen Grapes

Megan's Roasted Turkey Breast with
Roasted Sweet Potato Chunks and Parsnips
Steamed Green Beans
Steamed Carrots
Baked Apples and Pears (cored with honey and butter drizzled over top with a sprinkle of cinnamon)

Leftover Fajita chicken (with veggies and beans) Tostadas
Homemade Guacomole and tortillas
Sliced Pineapple
Megan's Balsamic Pork Chops
Sauteed Squash Medley (yellow and Zucchini with olive oil and fresh grated parmesan)
Baked Sweet Potatoes

Chicken Cordon Bleu
Brown Rice
Veggie Medley (leftovers - roasted together)

For Freezer:
Chicken Fajita (2)
Chinese Chicken Morsels
Bacon-Wrapped Chicken Tenders
Hawaiian Chicken
Herbed Chicken
Chicken Cacciatore
Turkey Breast
Pork Steaks
Hoisin Marinated Pork Chops
Cranberry Pork Roast
Pork Loin for BBQ Pulled Pork
Pork Loin for Pork Tacos
Browned Chicken Parmesan Sausage for Pasta sauce (4 links divided in 2 packages)

list of fab sale items:
Yellow Onions, Russet or Sweet Potatoes $0.49/lb.
Bartlett Pears, Gala or Braeburn Apples $0.99/lb.
Boneless Skinless Chicken Breasts $1.67/lb.
Boneless SkinlessChicken Thighs $1.99/lb.
Fresh Chicken Parmesan Sausage $2.99/lb.
Golden, Ripe Pineapple 2/$3.00
Gourmet Chicken Cordon Bleu $3.99/lb.Green Beans or Baby Carrots $0.99
BonelessPork Loin Chops or Roasts $1.99/lb.
Red Seedless Grapes $0.69/lb.
Fresh Free RangeTurkey Breast $2.77/lb.
Zucchini or Yellow Squash $0.77/lb.

Chicken Fajita Marinade

7 chicken breasts

2 teaspoons salt

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 cup oil (any kind)

1/2 cup red wine vinegar

3/4 cup soy sauce

1 teaspoon pepper

1 teaspoon garlic

1 1/2 teaspoons parsley

green pepper

onion

Combine all marinade ingredients. Cut chicken breasts into strips. Place chicken pieces in 1 gallon freezer bag or rigid container. Pour marinade over meat.

Chicken Cacciatore (SL)

1 onion -- chopped

1 1/2 pounds skinless boneless chicken breast

2 cans tomato paste -- *(6 oz.)

8 ounces mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic -- minced

1 teaspoon oregano1/2 teaspoon basil1 bay leaf

1/2 cup water

Put sliced onion in bottom of Crock-Pot. Add chicken pieces. Stir together other ingred. Spread over chicken. Cover and cook on Low 7 to 9 hours (high 3 to 4 hours. Serve over spaghetti or vermicelli.

Chicken Chili Verde

8 ounces dry pinto beans (about 1-1/4 cups)

2 cups chicken, cooked and chopped -- boneless, skinless (about 1 pound)

1 can chopped green chilies -- (4 ounce)

1 teaspoon ground cumin

3/4 teaspoon dried oregano leaves

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

3 cups water

3 chicken bouillon cubes

1 teaspoon garlic powder -- (1 clove)

1 teaspoon salt

2/3 cup finely chopped onion1 cup Monterey Jack cheese

1 dozen corn tortillas

1 jar salsa -- (11 1/2 ounce)

Rinse pinto beans, soak them in cold water overnight, then drain them. Combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.Cut chicken into 1 inch cubes. Combine chicken with chilies and seasonings; refrigerate until needed. Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in a 1 quart bag, and attach it to the freezer container with the chili.To serve: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

Crockpot Chipotle Pork Loin (for Pork Tacos)

1 pork loin -- 1.5 to 2 pounds

1 can diced tomatoes with green chilies -- (14 oz.)

2 cups Chipotle salsa

1/2 cup chopped onion

Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours.

Cranberry Pork Roast

3 pounds lean boneless pork loin roast

16 ounces cranberry sauce, whole berry

1 tablespoon brown sugar

1 teaspoon yellow mustard

2 tablespoons cornstarch

2 tablespoons water

1. Trim fat from roast; cut roast in half crosswisw/ Coat foast halves with cooking spray. Place a large nonstick skillet over med-hi heat and brown roast halves on all sides. Place in crock pot coated with cooking spray.2. Combine cranberry sauce, brown sugar, and mustard, pour over roast. Cover, cook n hi heat 1 hour. Reduce heat to low and continue cooking 6 hours. Remove roast from crock potm reserve cranberry mixture. Set roast aside, keep warm.3. Combine cornstarch and water in a 1 quart glass measure or bowl; stir with whisk until well blended. Gradually stir reserved cranberry mixture into cornstarch mixture. Microwave at High 2 minutes or until thick; stirring after 1 minute. Serve sauce with roast.
(freezer cooking plan still in progress)

my faves - brunch recipes

Overnight French Toast Casserole

1 loaf french bread (I buy the pre-sliced plain kind at Wal-Mart and use a little over half the loaf - squishing as much in the pan as I can)
1/2 c. butter
1 c. brown sugar
3 T Karo Syrup
6 eggs
1 1/2 c. milk
1 T vanilla

Melt butter and brown sugar and Karo over med heat. Bring to a boil and then pour evenly into 9 x 13 casserole pan. Lay bread on top. Mix eggs, milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.

Next morning, uncover and bake at 350 for 45 minutes.

Sausage-Chile-Egg Casserole

1 lb pork sausage
8 oz green chiles
8 oz cheese (I like Co-Jack blend)
8 eggs, beaten
5 oz evaporated milk (can use reg milk just not quite as good)
2 1/2 T flour

Preheat oven to 325. Cook sausage over med heat until browned. Crumble and drain. Layer 1/2 of the sausage, then 1/2 the cheese. Repeat. Combine eggs, milk and flour. Pour over top. Bake uncovered at 325 degrees for 45 minutes.

note - I don't layer - just sausage spread evenly, dotted evenly with chiles and covered with cheese. I use my Kitchen aid to get the egg/milk/flour mixture well blended (looks gross when they're separated on top of the casserole) I make this the night before and then uncover in the a.m. and bake at 350 for 45 minutes (with the french toast)

9-7-10 - This week's menu (Sprouts and Market Street)

This week's menu. (part Sprouts, part Market Street - chicken B1G1, pork loin - 1.59/lb. fajita deal, cantaloupes, pomegranates). It's heavy on the Asian flavor and pasta but that's what I've been craving.

Chinese Chicken Kabobs
Chinese Salad (greens, mandarins, purple onions, crunchy chow mein noodles and Asian dressing)
Edamame (frozen on sale - just steamed in microwave)
Lentils (from the bulk bins - sale)
Cantaloupe

Shrimp Scampi (shrimp cooked in a little olive oil butter and garlic)
Whole Wheat linguine
Skinny Breadsticks
Steamed Broccoli
Loaded Green Salad (mixed greens, tomatoes, chopped Zucchini, sliced grapes, celery, and red bell pepper)

Pork Steaks (sliced from pork loin - MS)
Grilled Asparagus (with a little olive oil and soy salt)
Brown Rice (bulk on sale)
sliced tomatoes (with olive oil and herb seasoning grinder)
Frozen Grapes

Chicken Fajitas (on sale Market Street - preseasoned meat and tortillas)
Spanish Rice Mix (sale - Market Street)
Refried Black Beans (homemade from bulk beans on sale)
Homemade Guacamole with extra tortillas and red pepper for dipping
Sliced Peaches with a little whipped cream or Blue Bell

Hoisin Marinated Pork Chops (sliced from pork loin -sale at MS)
Brown Rice
Edamame
Cabbage Slaw
Fortune Cookies

Chicken Parmesan Sausage (removed from casings, crumbled and browned)
served in heated canned Spaghetti Sauce
Whole Wheat Rotini
Steamed Green Beans
Wheat Bread (on sale at Sprouts)
Cantaloupe

Lettuce Wraps
with crunchy chow mein noodles
Raw veggie plate (leftovers)
Fruit tray (leftovers)


snacks - peaches, plums, nectarines, pomegranates (Andrew's fave) and cantaloupe

Chinese Chicken Morsels

1 pound boneless skinless chicken breast
marinade:
1/2 cup lemon juice
1/4 cup soy sauce
2 teaspoons vegetable oil
14 teaspoons cayenne pepper
Cut chicken breasts (kitchen scissors) into 1 inch cubes. Mix all other ingredients and pour over chubes in a quart or gallon freezer bag. Freeze up to 3 months. To serve, thaw and broil 4 to 5 inches from the heat for 7 minutes. Turn and broil another 4 minutes.

Pork "Steaks"
1 pork tenderloin
1 tablespoon oil
1/2 cup ketchup
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon pepper
Mix all ingredients together. Slice against grain into "steaks"/chops and put meat into ziploc bag and pour marinade over. Seal well and double bag for freezing and thawing purposes.

Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops

Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.


Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)

2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)

Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.

Newest Sprouts Menu Plan

Here's my next installment of the "Sprouts Meal Plan"
I love the way shopping their sales on Wednesdays (this is all on sale tomorrow) gives us the best blend of money-saving, health-conscious, quick and yummy.

stuffed red bell peppers
steamed baby carrots (last time they were delicious with nothing at all on them)
steamed broccoli (little bit of the butter with olive oil)
cracked wheat bread (2/$5)
watermelon

beef fajitas (carne asada) with green and red peppers
homemade guacamole
refried beans (vegetarian, just heated)
fresh raspberries with whipped cream

baked Whole Chicken (roast sticky chicky)
steamed green beans
zucchini (boiled then drained with some olive oil butter and fresh grated parmesan cheese)
focaccia bread (with spinach and feta) 2/$5
sliced peaches (cut ahead of time with a little sugar on them to make a juice) with a little vanilla blue bell

hamburgers on the grill (trying their "gourmet burgers" and a homemade bun recipe)
grilled corn (in husk, soaked in water with a little bit of sugar for 20 minutes first)
Grilled Potato Wedges (regular or sweet - med. potatoes cut into half and then thirds, toss with olive oil and sea salt to coat, then grill in grill basket)
watermelon

grilled mahi mahi (new recipe)
brocolli and red pepper strips "sauteed" in olive oil and soy sauce
eggplant (cut in rounds, coated with italian bread crumbs, sauteed in olive oil, sprinkled with fresh grated parmesan)

(optional - (buy for freezer), EZ peel shrimp)

snacks and lunchboxes - honey dew melon, peaches, baby carrots and roasted almonds (honey roasted and roasted and salted)

Grilled Mahi Mahi (allrecipes.com)
Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Soft n Fluffy Hamburger Buns (allrecipe.com)
Ingredients
1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten
2 1/4 teaspoons active dry yeast
Directions
1.Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
2.When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Roast Sticky Chicken

Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions
1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2.Preheat oven to 250 degrees F (120 degrees C).
3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

new Sprouts Meal Plan

Fajitas with red, yellow and green bell peppers
Bean and Corn Salad
homemade guacamole
chips
slice fresh peaches and whipped cream

Pizza Meat Loaf
whole wheat Rotini with a little olive oil
steamed fresh green beans
steamed cauliflower

Chicken in Creamy Pan Sauce
Zucchini Picnic Salad
Baked Sweet potatoes (Alexia brand on sale)

Sopa de Maiz with avocados and tomatoes
cheese quesadillas with sour cream
cherries (our fave)

Black Bean and Corn Salad (from Sarah D.)
1 ½ cups of mild picante sauce (1 large jar of Pace)
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon ground cumin
1 garlic clove, minced
Chopped fresh cilantro, to taste (I used about 2 tablespoons)
2 cans black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2 cans whole kernel corn, drained
1 bag of shredded Monterey Jack cheese
Sliced green onions with tops
1 sweet red pepper, diced
Mix first six ingredients together. Combine with remaining ingredients, mixing gently so you don’t squish the beans. Refrigerate for several hours or overnight.

Pizza Meat Loaf

1 envelope onion soup mix
2 lbs. ground beef
1 lb. bulk breakfast sausage
3 eggs
1 sm green pepper, chopped
1/4 cup water
1 1/2 cups pasta sauce, divided
2 cups shredded mozzarella cheese

In a large bowl, combine all ingredients except 1/2 of the pasta sauce and 1/2 of the cheese. Shape into one large loaf, or several smaller ones. Top with remaining sauce and cheese.

Chicken in Creamy Pan Sauce
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. olive oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley (opt.)
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.


Zucchini Picnic Salad
Ingredients
3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper

In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
(subsituted black beans for kidney beans - any kind of beans would work)

Sopa De Maiz ("Corn Soup")
2 cups chicken broth (I often use bouillon cubes)
2 chicken breasts cooked and chopped
1/2 package frozen corn
1/2 teaspoon cumin
1/2 teaspoon garlic, crushed
2 bouillon cubes (so 4 total in 2 cups water if not using chicken broth)
4 ounces diced green chiles
for serving:
1 cup milk
tomato, chopped
avocado, chopped
salsa and sour cream (optional)
shredded cheese (optional)

Combine first 7 ingredients in a saucepan and bring just to boiling. Add milk and simmer until heated through. Season with salt and pepper. Add tomato and avocado to individual bowls and ladle soup over ti. Top with shredded cheese and/or sour cream, if desired.


next week (too soon since we had last time)
stuffed red and yellow bell peppers
bacon wrapped chicken tenders

Next Meal Plan

Meal Plan

Baby Back Ribs in Crockpot with BBQ sauce
Frozen sweet potato fries (Alexia brand)
Sauteed Yellow Squash
Watermelon

Oven Fried Cod
Baked Zucchini (sliced, topped with butter, olive oil and parmesan cheese)
Steamed Green Beans
Sliced Mango and Cherries

Grilled veggie burgers
Sliced cucumbers
Blackberries and Blueberries with cream

Omelets with feta, avocado and tomato (with Sprouts Omega 3 eggs)
Sweet potato fries (Alexia brand)
French Toast

Chicken Parmesan Sausage in spaghetti sauce over bowtie pasta
Sourdough bread
Caesar salad

Oven Fried Fish
/14 c white cornmeal
1/4 c fine, dry breadcrumbs
1/2 t salt
1/2 t paprika
1/8 t pepper
1 lb fresh (or thawed frozen) fish fillets (we like cod)
1/3 c milk
3 T butter, melted
lemon wedges and tartar sauce (opt.)

Combine first 6 ingredients in a shallow dish. Dip fillets in milk and dredge in cornmeal mixture. Place coated fish in a lightly greased glass pan, drizzle with butter.
Bake at 450 for 10 minutes or until fish flakes easily with a fork. If desired, serve with lemon wedges and tartar sauce.

Meal Plan this week

This week I shopped only at Aldi and only did 2 days of meals because L had his surgery and grandma and papa were here.

Day 1
Grilled marinated Turkey Tenderloin (Aldi)
Grilled marinated Portabello Mushrooms (Aldi)
(marinade: olive oil, soy sauce, red wine vinegar)
Sweet potatoes and corn on the grill (wrapped in aluminum foil)
Bake and serve baguette (Aldi) on grill (wrapped in aluminum foil)
Watermelon


Day 2
Quesadillas made with leftover turkey (new crowd favorite)
Homemade Guacomole and chips
Smoothies (apple juice, milk, yogurt, frozen strawberries)


Unless the Sprouts sales on meat are fabulous, I'm doing a freezer clean out week next week.

Sprouts Meal Plan

I LOVE Sprouts! I love their sales. I'm trying a new, more detailed menu plan using their sale items as exclusively as possible. I'm going to try again next week. I think I'm gonna like doing it this way. With a new Aldi's going in on my corner, I'm thinking I may be able to cut Walmart runs down to once a month and only go to Sprouts once a week (and maybe run into Aldi's once a week if totally necessary). I do have quite a bit still in the deep freeze so maybe I can take off a couple weeks and use up the freezer contents if I convert to this plan. Menu plan starts on Wed b/c that's double ad day at Sprouts (the very best day to go). I also spent about an hour in the kitchen after I got home from the store washing veggies and prepping up as much as I could. New recipes are from allrecipes. The Cabbage Roll and Stuffed Bell Pepper recipes are new. See critique at end.

5-19-10
Wed – Grilled Pork Tenderloin (liberally use a pork rub)
Grilled Corn (soak in sink in husk with a little sugar or subsitute, grill in husk)
Grilled Baked Sweet Potatoes
Marinated Broccoli and Tomato Salad
Berries and Cream

Thurs- Cabbage Rolls
Steamed Green Beans
Whole Wheat Rotini with Butter and Feta
Watermelon

Fri – Grilled Bacon Wrapped Chicken Tenders
Grilled “French Fries” (white potatoes slivered, tossed in olive
oil and sea salt, grilled in grill basket
Sauteed Zuchini with Garlic and Parmesan
Ceasar Salad
Sherbet

Sat- Baked Stuffed Bell Peppers
Baked Yellow Squash
Garlic Toast
Frozen grapes

Sun- Chicken and Bacon Quesadillas
Guacomole and chips
Watermelon

Mon- Ceasar Chicken Kabobs
Ceasar Salad
Veggie Tray (baby carrots, grape tomatoes, cucumbers)
Breadsticks
Berries and Cream

Tues – Pork Lettuce Wraps
Veggie StirFry from fridge or Edamame
Rice
Cook's choice dessert

Marinated Broccoli and tomato salad
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels (opt.)
1 Tbsp. poppy seed
1/2 cup KRAFT Light Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard (opt.)
COMBINE first 6 ingredients in large bowl.
MIX remaining ingredients. Add to broccoli mixture; toss to coat.
REFRIGERATE 4 hours.



Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

note- we tried all three colors. We thought Red and Yellow were a LOT tastier.

Crock Pot Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.Cover, and cook on Low 8 to 9 hours.

note: got too dry in my crock pot. Spooned extra spaghetti sauce (heated) over the top with a sprinkle of parmesan. Won't use this recipe again but will try a baked cabbage roll when lean ground beef and cabbage are on sale again at the same time.

note: If you try the stuffed pepper recipe and buy cream, I need to post my new favorite salmon recipe that would use up the rest of the container.

a few of my favorite things!

One of my favorite things in the kitchen is the "undercover leftover meal". I know it's a left over but no one else does.

Two of my favoites:

Recipe 1 - Bacon Wrapped Chicken Tenders

1 - 1 1/2 pounds chicken tenders
Italian dressing
3/4 lb. bacon (regular or turkey bacon)

Marinate chicken tenders in dressing overnight. Drain, wrap, with bacon, either grill or put in zip-loc to freeze.
If using turkey bacon, you'll have to use grill basket or toothpicks to keep the bacon around the chicken (or just rewrap as it comes undone).

Recipe 2 - Chicken and Bacon Quesadillas (can be made with any leftover chicken, steak or pork - I like the bacon)
snip chicken and bacon with scissors, scatter on tortilla, top with cheddar cheese or Co-Jack blend. Cook in skillet (like grilled cheese) or quesadilla maker/sandwich maker.

Mmm!

Another...

Recipe 1
Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops

Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.

Recipe 2
Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)

2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)

Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.