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Meals Made Easy
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DAY 1:  SHRIMP AND BASIL SAUCE WITH ASPARAGUS (2)

SHRIMP AND BASIL SAUCE

1- 1 1/2 lbs. cooked, cleaned shrimp
1 lb. box penne pasta
1 jar (28 oz.) marinara sauce
1/2 c. heavy cream
2 tsp. olive oil
1 medium onion, chopped
1 tsp. minced garlic (in water)
1/2 c. fresh basil leaves

Rinse fresh basil in cool water and remove leaves. Heat oil over medium heat, add onions, and cook until soft. Add the garlic, marinara sauce, and cream to the skillet. Reduce heat to low and stir well to thoroughly combine. Add the cleaned shrimp. Simmer for about 5 minutes to blend flavors. Add the basil leaves and stir to combine.

Place the cooked pasta on each plate, and top with the shrimp/marinara sauce. Serve immediately.

ASPARAGUS

8 pieces of asparagus

butter

salt and pepper to taste

 

Wash asparagus and place in a microwave-safe dish.  Add butter and salt and pepper and microwave on high about 3-3 minutes.

 

DAY 2:  GRILLED ROSEMARY PORK CHOPS, LONG GRAIN RICE AND CRINKLE CUT CARROTS (2)

GRILLED ROSEMARY PORK CHOPS

4-6 pork chops
1/2 c. chopped green onions
1/2 c. chicken broth
1/4 c. red wine vinegar or cider vinegar
2 Tbsp. olive oil
1/2 tsp. minced garlic in water
1 tsp. dried rosemary, crushed**
1/4 tsp. pepper
1 tsp. salt

Place the pork chops in a gallon-size food storage bag. In a small bowl, combine onions, broth, vinegar, oil, garlic, rosemary, salt, and pepper. Stir to mix. Pour over the pork chops, and refrigerate for at least 2 hours. Turn the bag several times.

Lightly spray surface of grill with nonstick cooking spray. Grill the chops until desired doneness, basting frequently. Serve immediately.

*Prepare ahead of time- this needs to marinate!

**We find the easiest way to "crush" the rosemary is using your hands. Just rub it between your thumb and fingers. It doesn't really get too small- more like broken pine needles!

You will also need a box of long grain and wild rice and a bag of frozen crinkle-cut carrots.  Prepare both of these side dishes according to manufacturers directions.

 

 

DAY 3:  MEXICAN CHICKEN CASSEROLE WITH BROCOLLI FLORETS (2)

MEXICAN CHICKEN CASSEROLE

4 boneless chicken breasts, cooked, cubed

1 can tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 can taco sauce (4 oz)

cup chicken broth

1 package taco chips

cup grated American cheese

 

Combine and heat tomatoes, soups, taco sauce and broth.  Line bottom of casserole dish with taco chips.  Add mixture of chicken and sauce.  Top with grated cheese.  Bake at 350 degrees until bubbly and hot.

 

BROCOLLI FLORETS

2-3 cups fresh broccoli

1 Tbsp. butter

salt and pepper to taste

 

wash and cut broccoli so you only have the tops.  Put in a microwave safe bowl and add the butter and salt and pepper.  Microwave on high about 3 minutes.

 

 

DAY 4:   SWEET AND SOUR BEEF WITH NOODLES (2)

SWEET AND SOUR BEEF

1 to 2 lbs of lean beef cut into cubes

1 16 oz can diced tomatoes

1/3 cup brown sugar packed

cup vinegar

cup onion, finely chopped

1 green pepper cut into strips

1 bay leaf

tsp salt

2 Tbsp. butter or margarine

 

Preheat oven to 300 degrees.  Melt butter in a large non-stick skillet.  Add beef, browning on all sides.  Transfer meat to an oven-safe dish.  In a medium bowl add tomatoes, brown sugar, vinegar, onion, bay leaf and salt.  Stir to mix well.  Pour on top of the beef, cover, and place in the oven.  Cook for 1 hours.  Remove dish and add the green pepper, and put back in the oven.  Continue to cook for additional 30 minutes, or until the pepper is crisp-tender.  Remove bay leaf and serve immediately.

 

NOODLES

12 oz bag of wide noodles

1 Tbsp. butter

salt and pepper to taste

 

Cook the noodles according to manufacturer directions.  Add the butter after you drain the noodles and salt and pepper to taste.  Put the noodles on the plate and serve sweet and sour beef over the noodles.

 

 

DAY 5:  BAKED MAPLE HAM WITH SCALLOPED CHEESE POTATOES AND CORN (2)

BAKED MAPLE HAM

2-3 lb ham, fully cooked

whole cloves

1 cup of pure maple syrup

 

 

Preheat oven to 300 degrees.  With the tip of a sharp knife, poke little holes every inch or two over the surface of the ham. Stick cloves into each of the holes. Place the ham in a baking pan, making sure to keep the pan about the same size as the ham. (This prevents the syrup from spreading too thin and burning). Pour the maple syrup over the ham, and bake, uncovered, for about 1 hour. Baste frequently.

SCALLOPED CHEESE POTATOES

8-10 large potatoes, peeled & thinly sliced
1/3 c. butter 
1/3 c. flour
4 c. milk
8 oz. block Velveeta Cheese cut into cubes
1 tsp. salt 
1 tsp. pepper


Preheat oven to 350 degrees.  Melt butter in a large saucepan. Stir in flour, salt, and pepper. Whisk to mix well. Add milk, a little at a time, and stir until thickened and bubbly. Add cheese and stir until melted. Remove from heat.

Place half of the sliced potatoes in a greased 9x13x2 inch casserole. Cover with half of the sauce. (At this point you can dot potatoes with small pieces of additional Velveeta, if desired). Repeat layers. Bake covered for 45 minutes. Uncover, and bake an additional 30 minutes or until potatoes are no longer hard.

Serve with corn cooked according to manufacturer directions. 

 

DAY 6:  CHICKEN MARSALA WITH WILD RICE AND CAULIFLOWER (2)

CHICKEN MARSALA

4 boneless chicken breasts

cup all-purpose flour

tsp salt

tsp pepper

tsp basil, dried

3 Tbsp. butter or margarine

3 Tbsp. olive oil

4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)

cup Marsala wine

 

Pound chicken to thickness between 2 sheets of plastic wrap.  Combine flour, salt, pepper, and basil; mix well.  Heat oil and butter in a heavy non-stick skillet over medium high heat.  Dredge chicken in seasoned flour mixture.  Cook chicken until lightly browned on first side (about 2 minutes).  Turn chicken and add mushrooms around the chicken pieces.  Cook about 2 minutes more, until lightly browned; stir.  Add Marsala wine to pan.  Cover and simmer 10 minutes.  Serve with hot cooked chicken flavor wild rice cooked according to manufacturer directions.

 

CAULIFLOWER

1 head fresh cauliflower

salt and pepper to taste

3 Tbsp. parmesan cheese

2 Tbsp. butter

 

Wash and cut cauliflower and place in a microwave-safe bowl.  Add salt, pepper, cheese, and butter and cook on high in microwave for about 3 to 3 minutes.  Serve.

 

 

DAY 7:  SLOPPY JOES (1)

SLOPPY JOES

2 Tbsp. olive oil

2 onions, chopped

4 ribs celery, chopped

1 jalapeno pepper, diced (optional)

1 green bell pepper, diced

6 cloves crushed garlic

2 pounds ground beef

1 cup tomato sauce

3 Tbsp. tomato paste

cup ketchup

1 tsp. Tabasco sauce

2 tsp. Worcestershire sauce

6 hamburger buns, toasted

 

Heat oil in large frying pan over medium heat.  When oil is hot, add the onion, celery, jalapeno, and bell pepper.  Cook until soft.  Add the garlic and continue cooking for 3 or 4 minutes.  Increase heat to medium-high and add the ground beef to the skillet.  Cook meat until browned (about 10 to 12 minutes).  Season with salt and pepper.

 

Lower heat back to medium and add the tomato sauce, paste, ketchup, Tabasco, and Worcestershire sauce.  Cook, stirring, until the liquid is reduced and the mixture is thick (15 to 30 minutes).  Season with salt and pepper and serve on toasted hamburger buns.

 

 DESSERT

STAR ANISE BLACKBERRIES WITH LEMON SORBET

3/4 cup water
1/4 cup sugar
2 star anise
1 teaspoon lemon juice, juice of 1 wedge
1 pint blackberries
1 pint lemon sorbet
8 Piroline cookies or other wafer style dessert cookie

In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.

 

 

MEAT 

1- 1 1/2 lbs. cooked, cleaned shrimp

4-6 pork chops

4 boneless chicken breasts, cooked, cubed

1 to 2 lbs of lean beef cut into cubes

2-3 lb ham, fully cooked

4 boneless chicken breasts

2 pounds ground beef

 

 

DAIRY

1/2 c. heavy cream
butter

cup grated American cheese

1 Tbsp. butter

2 Tbsp. butter or margarine

1 Tbsp. butter

1/3 c. butter 

4 c. milk
8 oz. block Velveeta Cheese cut into cubes

3 Tbsp. butter or margarine

3 Tbsp. parmesan cheese

2 Tbsp. butter

 

RICE/NOODLES/POTATOES

1 lb. box penne pasta
12 oz bag of wide noodles

1 box of long grain and wild rice

 

FRESH VEGETABLES

1 medium onion, chopped
1 tsp. minced garlic (in water)
1/2 c. fresh basil leaves

8 pieces of asparagus

1/2 c. chopped green onions

1/2 tsp. minced garlic in water
2-3 cups fresh broccoli

cup onion, finely chopped

1 green pepper cut into strips

1 bay leaf

8-10 large potatoes, peeled & thinly sliced

4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)

1 head fresh cauliflower

2 onions, chopped

4 ribs celery, chopped

1 jalapeno pepper, diced (optional)

1 green bell pepper, diced

6 cloves crushed garlic

1 pint blackberries

 

OTHER

1 jar (28 oz.) marinara sauce

1/2 c. chicken broth

1  bag of frozen crinkle-cut carrots

1 can tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 can taco sauce (4 oz)

cup chicken broth

1 package taco chips

1 16 oz can diced tomatoes

1 cup of pure maple syrup

1 bag of frozen corn

cup Marsala wine

1 cup tomato sauce

3 Tbsp. tomato paste

6 hamburger buns, toasted

1 pint lemon sorbet
8 Piroline cookies or other wafer style dessert cookie

 

 

SPICES & BAKING SUPPLIES YOU NEED BUT MAY ALREADY HAVE

2 tsp. olive oil

1/4 c. red wine vinegar or cider vinegar
2 Tbsp. olive oil
1 tsp. dried rosemary, crushed**
1/3 cup brown sugar packed

cup vinegar

whole cloves

1/3 c. flour

cup all-purpose flour

tsp basil, dried

3 Tbsp. olive oil

2 Tbsp. olive oil

cup ketchup

1 tsp. Tabasco sauce

2 tsp. Worcestershire sauce

1/4 cup sugar

star anise

lemon juice

 

 

Recipe Difficulty

Easy                                (1)  

A little more difficult  (2)  

Hard                              (3)    

 

 

Always remember to check your pantry, fridge, and freezer before you go to the store.  You may already have many of the needed groceries.