Weekly Dinner Menu and Shopping List #3

1. Chicken and Black Bean Tostizzas
2. Manicotti
3. Baked Ziti
4. Pot Pie
5. Tex Mex Ravioli

Click on links above to get recipes.

Baking:
2 cups flour
salt
pepper
2/3 cup shortening
butter
2 T. taco seasoning mix
parsley (I use dried parsely in ziti instead of fresh)
dried basil
dried oregano
cumin

Dairy:
1 pkg shredded cheddar cheese
milk
sour cream (optional topping for tostizzas)
8 oz. part skim ricotta cheese (I buy a 16 oz. container and freeze half of it)
1 egg
8 oz. cottage cheese
1 pkg. mozzarella cheese
8 oz. shredded cheddar cheese
4 oz shredded monterey jack cheese

Meats:
1 1/2 cups cubed cooked turkey (I just one pint of canned chicken for the pot pie)
1 cup diced cooked chicken (tostizzas)
1/2 lb lean ground beef/turkey (baked ziti)
1 lb ground beef/turkey (manicotti)



Vegetables:
1 potato
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 c chopped onion
garlic
1 onion
cilantro
green onions

Canned food:
chicken broth
3 can black beans
4 oz. salsa (tostizzas)
16. oz mild salsa (tex mex ravioli)
1 jar spaghetti sauce
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
worcestershire sauce
grated parmesan cheese
1/2 c mayonnaise (not miracle whip)
1 10 3/4 oz can tomato puree

Pasta:
8 oz. rigatoni
1 pkg manicotti shells
1 jar pizza sauce

Frozen Food:
frozen peas
frozen corn
1 28 oz bag cheese/meat frozen ravioli

Refrigerated Foods:
1 can Grands flaky biscuits

Garlic Bread Seasoning from Our Best Bites

Text taken from the Our Best Bites Website

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

4th of July Food

I came across two fun ideas for the 4th of July.

Red, White & Blue Layered Jell-O

Click here for the recipe






and Red White & Blue Brownie Kababs

Weekly Dinner Menu and List #2

(Click on the name to take you to the recipe)

1. Chicken Parmesan
2. Stromboli
3. Enchilada Casserole
4. Southwest White Bean & Chicken Chile
5. Indoor Chicken Fajitas


Shopping List:

Dairy:
mozzarella cheese
milk
eggs
Parmesan cheese
sour cream
shredded mexican cheese blend/cheddar cheese

Frozen:
1 large Bag of Frozen Chicken Tenders
1 package frozen cheese ravioli

Fruits:
3 limes

Vegetables:
2 onion
garlic
cilantro
1 red onion
1 red bell pepper
1 green bell pepper

Canned Foods:
1 15oz. can tomato sauce
2 cups salsa
1 15 oz. can black beans
1/4 cup Italian salad dressing
2 cans great northern beans

Spices:
Italian seasoning
garlic salt
onion salt/powder
marjoram
brown sugar
sugar
salt
basil
taco seasoning
cumin

Baking:
flour
1 pkg yeast
canola oil

Meat:
1 lb. pork sausage
1 lb. lean ground beef
1 1/2 lbs. boneless chicken breasts (for fajitas)
2-4 boneless chicken breasts (for chicken chile)

Breads:
tortillas

Condiments:
worcestershire sauce
mesquite marinade

Weekly Dinner Menu & Shopping List

(click on name to go to recipe)
1. Taco Salad
2. Chicken and Sausage Jambalaya
3. Pepperoni Macaroni
4. Homemade Spaghetti Sauce & Noodles
5. Sloppy Joes

* I serve fruits & veggies with each meal, but I don't plan what I'll serve each night. I just use what I bought at the store-whatever is in season.

Meat/Poultry:
3 lb. ground beef (could substitute with ground turkey)
1 lb. smoked sausage ( or turkey smoked sausage)
1 lb. chicken
1 lb. Italian sausage (bulk or take the casings off)
1 pkg pepperoni ( I like turkey pepperoni)


Canned Food:
1 can kidney beans
Corn (frozen/canned)
Refried beans
1 10 oz. can Rotel tomatoes ( or Wal mart generic equivalent)
1 ½ cups chicken broth (I use the chicken broth granules found in the soup aisle)
1 15 oz. can pizza sauce
1 8 oz. can tomato sauce
1 can diced tomatoes (14 oz.)
Tomato puree
Ketchup

Frozen Foods:
N/A

Dairy:
Shredded cheddar cheese
Sour cream
Butter
Milk
Mozzarella cheese

Fruit:
N/A

Vegetables:
Lettuce
Tomato
4 cloves garlic ( a clove is the individual piece of garlic, the entire thing is called a bulb- 1 bulb lasts me a few weeks)
4 onions ( my family doesn’t like too much onion in recipes so I buy frozen chopped onions and just add the equivalent of ½ an onion)
Celery
1 Red bell pepper

Baking/Seasoning:
Taco seasoning
Flour
Basil
Creole/Cajun seasoning
Sugar
Dried parsley
Salt
Bay leaves (buy in the Hispanic spice section- it’s cheaper)
Pepper
Oregano
Italian seasoning
Chili powder
Brown sugar

Bread:
Hamburger buns

Rice & Pasta:
1 cup rice
2 ½ cups macaroni noodles
Spaghetti Noodles

Our Best Bites No Mess Piping Bags

Click here to head over to Our Best Bites and get some great tips for no mess piping bags.

Tip for Juicing Citrus

Thanks to my awesome sister for this tip. Juice citrus by using cooking tongs to squeeze the juice out.

Mexican Chicken Salad (Cafe Rio style)

Creamy Tomatillo / Cilantro Ranch Dressing

1 packet Hidden Valley Ranch dressing mix (or 3 Tbsp dry mix)
1 cup mayonnaise
1/3 to ½ cup buttermilk
3-4 tomatillos
1 cup fresh cilantro lightly chopped
½ tsp pepper
2 cloves garlic

Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into 1-2” segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keeps covered for several days. Makes 2 cups.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 garlic cloves- minced
5 lbs boneless skinless chicken breasts

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

3 c water
4 t. chicken bouillon
4 t. garlic- minced
1 can green chilies or equivalent fresh
3/4 t. salt
1 T. butter
1/2 onion, diced
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pico de Gallo- diced roma tomatoes, white onion-diced, jalapeno- diced, cilantro. Add a little sea salt and fresh squeezed lime.

Other ingredients to put in the salad:
Canned black beans
lettuce
shredded cheese
tortilla chips
sour cream
guacamole

Putting the salad together in this order:
Tortilla
rice & black beans
chicken
lettuce
pico de gallo
shredded cheddar cheese
crushed tortilla chips
tomatillo dressing
sour cream
guacamole

*5 lbs of chicken is a lot, so you might want to half the recipe if you're not feeding a crowd. Or make the whole recipe and freeze 1/2 the chicken for the next time you make it.

* I wasn't crazy about the rice. I used brown rice instead of white and there just wasn't enough liquid. I'm working on getting a cilantro lime rice recipe.

* I bought pico de gallo instead of making it.

Multigrain Bread

Love this bread!

Click here for the recipe from Our Best Bites

Peanut Butter Chocolate Chip Cookies

From Mel's Kitchen Cafe

*Makes about 4-5 dozen

INGREDIENTS:
1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

DIRECTIONS:
Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

Martha Stewart Lemon Bars

Crust:
12 T. (1 1/2) sticks unsalted butter, frozen
1 3/4 c. flour
3/4 c. powdered sugar
3/4 tsp. salt

Filling:
4 large eggs, lightly beaten
1 1/3 c. sugar (regular granulated sugar, not powdered)
3 T. flour
1/4 tsp. salt
3/4 c fresh lemon juice (approx. 4 lemons)
1/4 c. whole milk

Making crust:
Butter a 9x13 dish. Line with parchment paper with enough overhang to lift the bars out after they are done baking.
Grate butter on a cheese grater with large holes (this takes a while). In separate bowl, whisk together flour, powdered sugar, and salt. Add butter and stir (I used my hands) til combined and looks crumbly. Transfer mix to baking dish and press evenly onto bottom with your hands. Chill crust in freezer for 15 min. Preheat oven to 350. Bake crust til slightly golden, about 18 min.

Filling:
While crust is baking in a large measuring cup whisk together eggs, sugar, flour and salt til smooth. Stir in lemon juice and milk (I didn't have whole milk so I used 1%). Remove crust from oven and pour filling mix over hot crust. Reduce oven temp to 325 and bake til filling is set and edges are slightly golden brown, about 18 min. Let cool completely on a wire rack. Grip paper; lift out dessert and set on cutting board. Dust with powdered sugar and cut into square. Keep in fridge up to 2 days.

Strawberry Poke Cake from Cook's Country TV

Serves 12

Cake

12 T. ( 1 1/2 sticks) unsalted butter, softened, plus extra for pan
2 1/4 cups flour, plus extra for pan
4 tsp. baking powder
1 tsp. salt
1 cup whole milk
2 tsp. vanilla
6 large egg whites
1 3/4 cups sugar

Syrup and Topping

4 cups frozen strawberries
6 T. sugar
2 T. orange juice
1/2 cup water
2 T. strawberry flavored gelatin
2 cups heavy cream

For cake:
Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla and egg whites in large bowl. With electric mixer on med-high beat butter and sugar til fluffy. Add flour mix and milk mix alternately ,in two batches, beating after each addition til combined. Pour into prepared pan and bake til toothpick near center comes out clean about 35 minutes. Cool cake in pan completely about 1 hour. Once cool cake can be wrapped in plastic at room temp for up to 2 days.

Syrup and topping: Heat 3 cups strawberries, 2 T. sugar, juice and water in med. saucepan over med-low heat. Cover and cook til liquid is deep red and strawberries are softened, about 10 min. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temp, at least 30 min.

Meanwhile, poke about 50 holes in top of cooled cake (using skewer). Slowly pour liquid evenly over top of cake. Wrap with plastic wrap and chill in fridge til gelatin is set, at least 3 hours or up to 2 days. Pulse reserved strained strawberries, 2 T. sugar and remaining frozen strawberries in food processor til mix resembles jam. Spread evenly over cake.
With electric mixer on med-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries.

Cashew Chicken & Broccoli Stir Fry

Pampered Chef
Casual Cooking page 61
Ingredients

Sauce
1/2 cup Chicken broth
1/4 Creamy peanut butter
2 tbsp Soy sauce
1 tbsp Honey
Dash of ground red pepper

Vegetable and Chicken
4 cups Broccoli florets
3 stalks Celery, cut into 1/2 inch slices
3 Green onions with tops, cut into 1 inch pieces
2 tsp Finely chopped peeled ginger, divided
1 pound Boneless, skinless, chicken cut into 1 inch pieces
4 tsp Vegetable oil, divided
2 Garlic cloves, pressed, divided
2 packages Ramen noodles, any flavor
1/3 cup Cashews or peanuts

For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)

For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.

Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.

Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.

Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.

Fruit Dip Two Ways

Fruit Dip #1 From Cheryl Wellman

8 oz. cream cheese, softened
7 oz. jar marshmallow cream
2 T. orange juice concentrate
2 tsp. orange zest
1 6 oz. container strawberry yogurt

Beat softened cream cheese with mixer until smooth. Add reamaining ingredients and mix well. Serve with fresh fruit.

Fruit Dip #2
1 jar marshmallow cream
1 small carton sour cream

Mix together and serve with fresh fruit.

Berry Fool - America's Test Kitchen

Serves 6

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
Ingredients

2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6 sprigs fresh mint leaves (optional)

Instructions

1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately.

Orange Bread

This recipe comes from the book titled "Just Deserts and Other Treats for Kids to Make," by Marilyn Linton.

1/3 cup unsalted butter
1 cup sugar
rind of 1 orange, grated
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup orange juice

Glaze:
1/3 cup powdered sugar
1/3 cup orange juice

Heat oven to 350 degrees and lightly grease a loaf pan. In a large bown cream the butter and sugar. Stir in the orange rind and beat in the eggs one by one with a wire whisk or wooden spoon. Sift together the flour, salt and baking powder into antoher bowl. Mix the dry ingredients and the orange juice into the egg mixture bit by bit. For best results, begin and end with the dry ingedients. Pour the batter into a loaf pan and bake for 50 minutes or until a knife inserted in the center comes out clean.
For the glaze:
Put the sugar and orange juice into a small saucepan and cook, stirring, over low heat until the sugar dissolves and the glaze is hot. Pour the orange glaze over the loaf while it is still hot or warm. Allow it to cool before removing from the pan and slicing. Makes one loaf.

Roll Shaping Video

Click here for a video for shaping rolls. I'm excited to try it.

Active Yeast vs. Instant Yeast

Click here for a good tutorial about using yeast in breads and the difference between active yeast and instant yeast.

Fun Tips for Making Life a Little Easier from thedailybuzz.com

I love these ideas! The whole list can be found by clicking here.

Posted on November 01, 2011 in Bed, Bath & Kitchen, Decor & Furniture, Organise & Personalise by Simone

Clever ideas: hull strawberries with a strawVia: amy-newnostalgia.blogspot.com

Why didn’t I think of that?! We guarantee you’ll be uttering those words more than once at these ingenious little tips, tricks and ideas that solve everyday problems … some you never knew you had!

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Rubbing a walnut over scratches in your furniture will disguise dings and scrapes.

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Stop cut apples browning in your child’s lunch box by securing with a rubber band.

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Overhaul your linen cupboard – store bedlinen sets inside one of their own pillowcases and there will be no more hunting through piles for a match.

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Re-use a wet-wipes container to store plastic bags.

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Look up! Use wire to make a space to store gift wrap rolls against the ceiling, rather than cluttering up the floor.

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Gotcha! Find tiny lost items like earrings by putting a stocking over the vacuum hose.

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Make an instant cupcake carrier by cutting crosses into a box lid.

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Forever losing your bathroom essentials? Use magnetic strips to store bobby pins (and tweezers and clippers) behind a vanity door

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A tip for holiday packing. Store shoes inside shower caps to stop dirty soles rubbing on your clothes. And you can find them in just about every hotel!

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A muffin pan becomes a craft caddy. Magnets hold the plastic cups down to make them tip-resistant.

Clever idea: bread tags as cable labelsVia: unplggd.com

Bread tags make the perfect-sized cord labels.

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Bake cupcakes directly in ice-cream cones – so much more fun and easier for kids to eat. Definitely doing this!

Clever idea: microwave your own popcorn in a plain paper bagVia: squawkfox.com

Microwave your own popcorn in a plain brown paper bag. Much healthier and cheaper than the packet stuff.

Clever idea: use a tension rod to hang spray bottlesVia: jengrantmorris.blogspot.com

Brilliant space-saver: install a tension rod to hang your spray bottles. Genius!

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Win friends at breakfast with this heart-shaped egg tutorial. Aww shucks!

Clever idea: use upside-down muffic pan to make cookie bowlsVia: wilton.com

Turn your muffin pan upside down, bake cookie-dough over the top and voila – you have cookie bowls for fruit or ice-cream. Click here for recipe.

Clever idea: egg cartons for Christmas ornament storageVia: re-nest.com

Use egg cartons to separate and store your Christmas decorations.

Cranberry Cinnamon Chip Bars from Our Best Bites

1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries

Preheat oven to 350 degrees. Pour butter into a 9×13″ pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: coconut, cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.

Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.