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Monday

• Chicken with Basil Cream Sauce
• Steamed Broccoli
• Dinner Rolls

Tuesday

• Taco Crescent Bake
• Bacon Ranch Green Beans
• Mexicorn

Wednesday

• Tasty Pork Tenderloin
• Baked Asparagus
• Wild Rice
• Apple Turnovers

Thursday

• Marinated Flank Steak
• Baked Potatoes
• Sautéed Greens of Your Choice

Friday

• Steak Salad
• Mixed Fruit
• Crusty Bread

 

Monday Recipes

Notes for Monday:

1. The chicken recipe is for 4 pieces, so plan to double this if you need to. The grocery list does not include doubling the recipe.
   
   

 Chicken with Basil Cream Sauce over Angel Hair Pasta

• 1/4 C. milk
• 1/4 C. dry bread crumbs
• 4 boneless skinless chicken breasts
• 3 T. butter or margarine
• 1 T. olive oil
• 1/2 C. chicken broth
• 1 C. heavy whipping cream
• 1 4-oz. jar diced pimientos, drained
• 1/2 C. grated Parmesan cheese
• 1/4 C. minced fresh basil (or 1 t. dried)
• 1/8 t. pepper
• 1 t. cornstarch
• angel hair pasta, cooked

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm.

Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta

Source: Dunbars Pimientos ad

 

 

Steamed Broccoli


Dinner Rolls

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. Tonight we will be restocking our freezer with taco seasoned ground beef. The grocery list shows 5 pounds of ground beef and the ingredients for a homemade taco seasoning mix. You can add store bought taco seasoning packets to your grocery list if you prefer.
   
   
2. Cook all 5 pounds and season according to seasoning recipe below. Use one pound for tonight and and freeze the remaining beef in one pound portions, making sure to label as Taco Seasoned Ground Beef. If you already have precooked taco seasoned ground beef in your freezer you can delete the ground beef and seasoning from your list. Also, if you have plenty of cooked ground beef in your freezer, but it is not seasoned, you can just thaw a pound and season it according to package directions in a frying pan.
   
   
3. Mexicorn comes in a can. Look in the canned vegetables aisle in your grocery store.
   
   
   

 Taco Crescent Bake

• 1 tube refrigerated crescent rolls
• 2 cups crushed tortilla chips, divided
• 1 lb. taco seasoned ground beef
• 1 container sour cream (8 oz.)
• 1 cup cheddar cheese, shredded (4 oz.)

Cook ground beef and add seasoning according to the recipe below. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13 in x 9 in x 2 in baking dish. Seal seams and perforations. Sprinkle with 1 cup of crushed chips; set aside. Spoon seasoned ground beef over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

 Taco Seasoning Mix

• 1/4 c dried minced onion
• 1/4 c chili powder
• 3 tbsp salt
• 4 tsp cornstarch
• 1 tbsp dried minced garlic
• 1 tbsp ground cumin
• 1 tbsp crushed red pepper flakes
• 2 tsp beef bouillon granules
• 1 1/2 tsp dried oregano

Combine all ingredients. Store in an airtight container for up to 1 year.

To prepare taco meat: brown ground beef in a skillet, drain. For every pound of ground beef, add 2 tbsp of the mix and 1/3 cup of water. Bring to a boil, then cook and stir for two minutes.

Bacon Ranch Green Beans

• 1 package (16 oz) frozen green beans
• 2 tbsp butter or margarine
• 1 envelope ranch salad dressing mix
• 4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)

In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.

 

 

Mexicorn

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. Tonight's dessert is a great opportunity to get your kids in the kitchen! . My kids are ages 8, 5 and 2. They have all helped with this recipe. Even my toddler likes to hit my food chopper to chop the apples and to stir up the apple mixture. My five year old likes to roll out the biscuits. Sometimes we make a mess but they feel such a sense of accomplishment when they can say they "made it all by myself!" Just put on your apron of patience and get out the camera! My kids each have their own apron and chef hat to make cooking "real".
   
   
   
   

Tasty Pork Tenderloin

• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 pork tenderloins (about 1 lb. each)
• 2 tbsp butter
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 2 cups applesauce, unsweetened
• 1/4 cup brown sugar, packed
• 1/4 cup soy sauce
• 1/4 cup apple juice
• 1/2 tsp ginger, ground

Preheat oven to 350° F. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter. dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place pork in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160°F.

  Baked Asparagus

• 1-2 lbs fresh* asparagus or frozen if your fresh asparagus selection is not very good
• 2 Tbsp. olive oil
• 1-2 Tbsp. soy sauce* or tamari
• Salt and pepper to taste

Line a baking pan with foil for easy clean up. Mix oil and soy sauce and pour onto foil-lined pan. Prepare fresh asparagus by washing and snapping the ends. Gently roll the asparagus in the oil and soy mixture. Sprinkle with salt and pepper (easy on the salt since soy is salty). Roast for 10-15 minutes at 350°F.

 

Wild Rice

 

Apple Turnovers (Great for Kids in the Kitchen!)

• 1 medium tart apple, peeled and chopped (I like Granny Smith)
• 1/2 cup applesauce
• 3/4 tsp ground cinnamon, divided
• 1 tube refrigerated biscuits
• 1 tbsp butter/margarine, melted
• 2 tbsp sugar
• vanilla ice cream

Heat oven to 400°F. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vanilla ice cream.

 

 

Thursday Recipes

Notes for Thursday:

1. Prepare the steak in the morning so it can marinate all day.
   
   
2. We will be using extra flank steak from tonight in tomorrow's salad. You can marinade the extra meat overnight in the the italian dressing and steak sauce (see tomorrow's recipe) tonight if you want. Otherwise, make sure you leave several hours time tomorrow for this step.
   
   

   Marinated Flank Steak

• 1 to 1-1/2 lb. flank steak
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup teriyaki sauce
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 2 tsp. dry mustard
• 1/2 tsp. pepper
• pinch cayenne pepper
• dash hot sauce

Combine all ingredients except steak. Trim fat from steak. Place steak in gallon-sized freezer bag and pour in marinade, reserving 1/4 cup. Close tightly and shake gently. Marinate all day or overnight. Remove stead from bag, discarding marinade. Grill, covered on medium until desired doneness is reached (use a meat thermometer to determine doneness). Baste twice with reserved 1/4 cup marinade.

Slice into thin slices against the grain before serving.

Baked Potatoes

 

  Sautéed Greens of Your Choice

Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.

 

 

Friday Recipes

Notes for Friday:

1. Tonight's salad uses leftover flank steak from last night. If you do not have any, try using a package of deli-style roast beef (I like the flavor of the Oscar Mayer). If you did not marinade the meat last night, make sure to plan ahead today to leave enough time for this step.
   
   

 Steak Salad with Blue Cheese Dressing

• Mixed salad greens
• Sliced bell peppers
• Cherry tomatoes
• Blue Cheese dressing
• Leftover flank steak (from Thursday), sliced
• 1/2 cup Italian dressing
• 1/2 cup steak sauce

Mix flank steak or roast beef with Italian dressing and steak sauce in a small bowl. Cover and refrigerate for 3-4 hours. Layer salad greens, bell peppers, and meat on plates; garnish with cherry tomatoes. Serve with Blue Cheese dressing.

Mixed Fruit

 

Crusty Bread

 

 

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

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