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Monday - Recipes

Grilled Fish with Bell Peppers
Rice
Italian-seasoned Green Beans

Tuesday - Recipes

Easy Chicken Parmesan
Peas and Carrots
Salad

Wednesday - Recipes

Carne Guisada
Tortillas
Grilled Peppers and Onions
Spanish Rice

Thursday - Recipes

Sloppy Joes
Veggies and Dip
Potato Chips

Friday - Recipes

Pepperoni Pizza
Salad
Banana Pudding

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for November 6-10, 2006 - PDF

Shopping List Software format (download shopping list free Windows software)

Monday Recipes

Notes for Monday: none

 Grilled Fish with Bell Peppers

• 1 cup prepared Italian salad dressing
• 1 tsp. red pepper flakes
• 1-1/2 lbs. firm white fish fillets (tilapia works well)
• 2 red peppers, seeded and cut into 2" squares
• 2 green peppers, seeded and cut into 2" squares
• 2 Tbsp. shredded Parmesan cheese
• 2 Tbsp. finely chopped cilantro

Combine salad dressing and red pepper flakes and mix well. Divide mixture into two parts; use one half to marinate the green and red peppers and use the other half to marinate the fish. Marinate fish and peppers for 15 minutes. Place peppers on medium-hot grill, reserving marinade. Place fish on top of peppers and cover grill with lid. Discard fish marinade. Cook 4 minutes and turn fish over. Brush with marinade. Cook an additional 2 minutes, covered. Fish is done when it flakes easily with a fork. Before serving peppers and fish, sprinkle with cheese and cilantro.

 Italian-seasoned Green Beans

• 1 lb. fresh green beans, slightly steamed
• 2 T. butter
• 1/2 package Good Seasonings Italian dressing mix

Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.

 

 

Rice

 

Tuesday Recipes

Notes for Tuesday: none

 Easy Chicken Parmesan

• 3lb. chicken parts
• 1 cup bread crumbs
• 1/3 cup Parmesan Cheese
• 1/4 tsp. oregano
• 1/4 tsp. pepper
• Salt to taste
• 1 clove garlic or 1 Tbsp. garlic powder
• 3/4 cup melted butter

Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350° for 55 minutes.

Peas and Carrots

Salad

 

Wednesday Recipes

Notes for Wednesday:

1. If you work outside the home, you can add extra liquid to this dish and cook it on low all day so it will be ready when you get home. You can just put everything in at once - it does not have to be cooked before adding the vegetables.
   
   
2. You can either fill the tortillas with meat and vegetables and roll them up to eat, or you can serve the meat in a bowl and dip the tortillas in it.

 Carne Guisada

• 3 lbs beef stew meat
• 2 cans diced Rotel tomatoes with green chiles* or plain diced tomatoes
• salt and pepper to taste
• 3 cloves garlic minced
• 1 cup chopped onion
• 3 T. flour
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tsp chili powder
• 1/4 cup water
• 1 diced bell pepper

Place stew meat, 1/4 cup water, salt and pepper in slow cooker. Turn heat to high and let simmer for 1 1/2 hours. Drain juice from the Rotel tomatoes into measuring cup. Add Rotel, garlic, bell pepper, and onions to crock pot. Stir and let simmer on high for 30 minutes. Add cumin, oregano, and chili powder to crock pot and stir. Blend the Rotel juice and enough water to equal 1 1/2 cups liquid. Add flour to the liquid & stir into meat/veggie mixture. Let cook on low for 3-4 hours until sauce is nice and thick. (If you like runnier gravy three hours is good.)

 

 Tortillas

• 4 cups flour
• 2 tsp. salt
• 1 stick butter, softened
• 1 1/2 cups water

Mix all ingredients. Form into golf ball size balls. Roll out flat into a circle. Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

 Grilled Peppers and Onions

• 1 med. Red or Sweet Onion cut into strips
• 1 med. Green Pepper cut into strips
• 1 med. Red Pepper cut into strips
• Adobo to taste
• Black Pepper to taste

Toss vegetables with olive oil, adobo, and black pepper. Grill until tender and sweet.

 Spanish Rice

• 1 chopped onion, sauteed (from freezer)
• black pepper
• chili powder
• cumin
• Adobo seasoning
• 1 1/2 cups uncooked rice
• Olive oil
• 1 can (15 oz.) chicken broth
• 1 cup water

Put 2 T. olive oil to large skillet and brown the uncooked rice. Do not burn! Add chicken broth and water (this will sizzle loudly when the liquid meets the hot oil), add seasonings to taste, and bring to a boil. Cover and cook on low for 20 minutes; do not open. When cooked, add onions and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and simmer until heated through and serve.

 

 

Thursday Recipes

Notes for Thursday:

  Sloppy Joes

Recipe is here. Serve over hamburger buns.

 

Veggies and Dip

 

Potato Chips

 

 

Friday Recipes

Notes for Friday:

1. I recommend periodically making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
   
   
2. If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.
   
   
3. The banana pudding is a good way to use overripe bananas, but ripe ones are delicious too. You can make the dish early and refrigerate until ready to serve. It only takes about 15-20 minutes to make.
   
   

 Pepperoni Pizza

• Your favorite pizza dough recipe (see notes above)
• 28 oz. can spaghetti sauce
• 2 cups mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• pepperoni

Make pizza dough according to recipe and roll out on a pizza stone or pan. Layer remaining ingredients. Cook at 400° until brown and bubbly.

 

 

Salad

 Banana Pudding

• 4 bananas
• Vanilla wafers
• 1 oz. box instant banana pudding
• 2 cups milk
• 2 egg whites (carefully separate to make sure no yolk gets in them)
• 2 Tbsp. sugar
• 1/2 tsp. vanilla extract

Prepare banana pudding with 2 cups of milk according to instructions. Refrigerate. Spray a pie plate or 8"x 8" casserole dish with non-stick cooking spray. Line the bottom and sides with vanilla wafers. Slice bananas over the vanilla wafers. Remove pudding from refrigerator and spoon over bananas.

Beat egg whites, sugar, and vanilla at medium speed until stiff peaks form. Spoon on top of pudding, swirling to make peaks. Brown pie at 300° until meringue is light brown. Cool and refrigerate.

 

* Indicates that of the options listed, this item is the one on the grocery list.