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Meals Made Easy
Meals Made Easy Menu July 9th - July 15th
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DAY 1:  SHRIMP BAKE AND TOMATOES(2)

SHRIMP BAKE

1 to 1 ½ lbs. raw medium shrimp, peeled and deveined, fresh or frozen

4 slices bacon

1 large onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced or pressed

1 cup long grain rice

1 can chopped tomatoes, undrained

1 can (10 oz) chicken broth

1 tsp. dried oregano leaves

1 tsp. salt

fresh chopped parsley

lemon wedges

 

Defrost shrimp, if frozen.  In a large iron skillet or dutch oven, fry bacon.  Drain on paper towels.  Crumble.  Set aside.  Reserve 2 Tbsp. of the bacon drippings in skillet.  Add onion, green pepper and garlic.  Saute until tender but not browned.  Add rice to vegetable mixture, blending well.  Saute mixture until rice turns opaque and white.  Add broth, tomatoes, oregano and salt.  Bring to a boil.  Remove from heat.  Cover.  Bake at 350 degrees for 20 minutes.  Add prepared shrimp and crumbled bacon to the baking rice mixture.  Cover.  Return to oven for 10 minutes more or until shrimp has turned pink.  Fluff rice with fork.  Sprinkle with parsley.  Serve with lemon wedges.

 

As a compliment to this one-dish meal slice 2 tomatoes and top with Worchestershire sauce, pepper, and feta cheese.

 

 

 

DAY 2:  CREAMY CHICKEN BREASTS, WHITE RICE, AND GREEN BEANS (1)

CREAMY CHICKEN BREASTS

1 ½ lbs. frozen chicken breasts, thawed

4 Tbsp. flour

1 cup sour cream

1 can cream of mushroom soup

1 cup white wine, semi-dry

Pepper and garlic salt to taste

 

Preheat the oven to 350 degrees.  Cut the chicken in to chunks.  First mix the flour with the sour cream, and then add the other ingredients except the chicken.  Place the chicken chunks in a casserole dish, and pour the sauce over the top.  Cover and bake for about 1 hour.  Stir before serving.

 

Cook white Minute rice according to manufacturer directions.

 

GREEN BEANS

3 cups fresh green beans

4 slices bacon

1 ½ Tbsp. butter

salt and pepper to taste

 

Wash and cut ends off of green beans.  Put butter in a medium skillet and turn on burner to medium heat.  Microwave bacon until cooked but not crispy.  When butter has melted add the green beans and salt and pepper and cook stirring occasionally until beans become somewhat tender.  Add in bacon and cook for about 5 minutes or until bacon is crispy and beans are fork-tender.

 

 

 

DAY 3:  BEEF STROGANOFF WITH NOODLES AND A SALAD (1)

BEEF STROGANOFF

1 lb. lean beef, cut into 1 inch cubes

2 Tbsp. vegetable oil

1 medium onion, chopped

1/3 lb. mushrooms, sliced

3 Tbsp. all-purpose flour

1 Tsp. Garlic powder

½ cup red wine

1 tsp. salt

1/3 tsp. black pepper

¾ to 1 cup sour cream

 

Heat oil in a large skillet.  Add meat.  Slowly brown the meat on all sides.  Add onion and mushrooms.  Sprinkle with flour and garlic powder.  Stir to blend.  Add the wine, salt and pepper.  Simmer over low heat for 35-40 minutes or until meat is tender.  Add sour cream.  Slowly heat the meat.  Do not boil.  Stir well and serve.

 

Cook wide noodles according to manufacturer directions.  When they are cooked, add salt and pepper to taste and 1 Tbsp. butter.

 

Serve this dinner with a tossed salad – either buy the veggies or buy a bag of already made salad.

 

 

 

DAY 4:  BROCCOLI BACON QUICHE AND CRUSTY BREAD (1)

BROCCOLI BACON QUICHE

4 slices bacon

4 eggs

1 cup half-and-half

1 cup grated swiss cheese

2 cups broccoli flowerets

¼ tsp. salt

1/8 tsp. garlic powder

1/8 tsp. lemon pepper

 

Preheat oven to 350 degrees.  Cook bacon in microwave until crisp, set aside.  Beat eggs with cream and cheese.  Stir in broccoli, salt, garlic powder and lemon pepper.  Crumble bacon.  Stir ½ of crumbled bacon into egg mixture.   Pour mixture into a 9-inch pie plate.  Bake at 350 degrees for 30 to 35 minutes or until a knife inserted halfway between center and edge comes out clean.  Top with remaining bacon.

 

Be sure to buy a loaf of crusty bread to serve with this great meal.

 

 

 

DAY 5:  FLAMENCO CHICKEN AND GRILLED CORN ON THE COB (1)

FLAMENCO CHICKEN

1 whole broiler-fryer chicken, 3 ½ lbs.

¼ cup butter, room temperature

1 clove garlic, minced or mashed

¼ cup fresh parsley leaves, chopped

1 tsp. dried basil leaves

¼ cup whipping cream

 

Rinse chicken, pat dry.  With heavy knife, cut down one side of the backbone of the chicken.  Place chicken, breast side down, on cutting board and flatten – “spread eagle” fashion.  Tuck wing tips behind shoulders.  Blend butter, garlic, parsley and basil.  With fingers, make “tunnels” under the skin of the chicken over the breast, thigh and leg. 

 

Place 1/3 of the butter mixture at the end of each of the tunnels.  Rub mixture down over the meat of the chicken in all four places.  Place chicken on grill.  Brush with cream.  Cover the grill.  Cook 145 minutes.  Turn chicken over, brush with cream.  Grill 15 minutes with cover on until chicken is cooked through.  Remove from grill.  Serve immediately.

 

GRILLED CORN ON THE COB

4 cobs of corn

1 tsp. soft butter

¼ tsp. dried dill weed

Remove husks from fresh corn.  Spread each cob with 1 tsp. soft butter.  Sprinkle with ¼ tsp. dried dill weed.  Wrap in foil and place on grill.  Grill 15 to 20 minutes, along with the chicken.

 

 

 

DAY 6:  HAM SOUP (1)

HAM SOUP

1 ½ cup ham, cut in ½ inch cubes

2 Tbsp. butter or margarine

1 cup chopped onions

1 cup carrots, halved lengthwise, sliced thinly crosswise

1 cup celery, halved lengthwise, sliced thinly crosswise

4 cups chicken broth

1 ½ pkg. (10 oz. each) frozen lima or baby lima beans

¼ tsp. each pepper and dried thyme leaves

CROUTONS

4 slices firm white or whole wheat bread, ½ inch cubes

2 Tbsp. butter or margarine

½ tsp. dried oregano leaves

½ cup Jack cheese, cut in ½ inch cubes

 

Heat butter in a large saucepan.  Saute onion, carrot and celery until onion is soft and transparent.  Add broth, ham, lima beans, pepper and thyme.  Bring to a boil.  Lower heat.  Simmer for 15 minutes.  During this time melt the butter for croutons.  Add oregano.

 

Place bread cubes in a bowl.  Drizzle with melted butter and toss to coat evenly.  Place on a baking sheet.  Bake at 375 degrees for 6 to 8 minutes until golden.  Puree 1 ½ cups of the cooked vegetable mixture in a blender or processor.  Turn puree back into the soup.  Stir to combine and heat to steaming.  Serve with croutons and cubed cheese.

 

DAY 7:  HERBED MEATBALL CASSEROLE, TOSSED SALAD AND GARLIC BREAD (2)

HERBED MEATBALL CASSEROLE

MEATBALLS

1 lb. very lean ground beef

1 egg, beaten

2 slices bread

¼ cup milk

¼ tsp. pepper

½ tsp. salt, optional

1/3 cup chopped parsley

1 ½ tsp. dried basil leaves

½ cup grated Romano cheese

TOMATO SAUCE

1 Tbsp. vegetable oil

¼ cup chopped onion

1 large clove garlic, minced

1 can (28 oz.) crushed Italian tomatoes

2 Tbsp. red wine

¼ cup chicken or beef broth

1 tsp. dried oregano leaves

½ tsp. dried basil leaves

½ tsp. dried thyme leaves

¼ tsp. crushed red pepper

½ cup grated Romano cheese

½ to 1 Tbsp. granulated sugar

 

For sauce, in a medium saucepan, sauté the onion in oil until soft.  Stir in garlic.  Saute a minute.  Stir in the tomatoes with juices, red wine, broth, oregano, basil, thyme, red pepper, cheese and sugar.  Bring to a boil.  Simmer, covered, over low heat, while you make meatballs.

 

In a bowl, place meat and egg.  Tear bread and soak in milk.  Squeeze out milk and crumbs to meat.  Stir in pepper, salt, if used, parsley, basil and cheese.  Knead with hands or beat with spoon until mixture is smooth.  Shape into large meatballs.  Place sauce and meatballs in a casserole.  Bake at 350 degrees for 45 minutes.  Stir occasionally.  Serve right from the oven.

 

This dinner is excellent when served with a tossed salad with your favorite dressing and some garlic bread.

 

 

 

DESSERT

CHOCOLATE MARBLE CREAM CHEESE PIE

FILLING

8 oz. cream cheese, softened

½ cup granulated sugar

1 tsp. vanilla extract

2 egg yolks

1 tsp. unflavored gelatin

¼ cup water

1 cup whipping cream

4 oz. semisweet chocolate, melted

cookie crust (recipe follows)

strawberries

pecan halves

 

Cookie Crust:

Combine 1 ½ cups chocolate cookie crumbs, 2 Tbsp. granulated sugar, and 6 Tbsp. melted butter.  Press mixture onto bottom and sides of 9 inch pie pan.  Bake at 350 degrees for 8 minutes.  Cool

 

Beat cream cheese, sugar, and vanilla until smooth.  Beat in egg yolks, one at a time until well-blended.  Combine gelatin and water in small saucepan over low heat.  Stir until gelatin is dissolved.  Cool slightly.  Beat gelatin mixture into batter.  Combine ¾ cup batter and melted chocolate.  Whip cream until soft peaks form.  Fold one-half of whipped cream into chocolate batter and remaining half into vanilla batter.  With large spoon, alternately place spoonfuls of chocolate and vanilla batters into crust until all batter is used.  With small spatula or knife, swirl batter to form marble pattern.  Chill for at least 3 hours.  Garnish with strawberries and pecans.

 

 

MEAT

1 to 1 ½ lbs. raw medium shrimp, peeled and deveined, fresh or frozen

4 slices bacon

1 ½ lbs. frozen chicken breasts, thawed

4 slices bacon

1 lb. lean beef, cut into 1 inch cubes

4 slices bacon

1 whole broiler-fryer chicken, 3 ½ lbs

1 ½ cup ham, cut in ½ inch cubes

1 lb. very lean ground beef

 

 

DAIRY

Feta cheese

1 cup sour cream

1 ½ Tbsp. butter

¾ to 1 cup sour cream

1 Tbsp. butter

4 eggs

1 cup half-and-half

1 cup grated swiss cheese

¼ cup butter, room temperature

¼ cup whipping cream

1 tsp. soft butter

2 Tbsp. butter or margarine

2 Tbsp. butter or margarine

½ cup Jack cheese, cut in ½ inch cubes

1 egg, beaten

¼ cup milk

½ cup grated Romano cheese

½ cup grated Romano cheese

8 oz. cream cheese, softened

2 egg yolks

1 cup whipping cream

6 Tbsp. melted butter

 

 

RICE/NOODLES/POTATOES

1 cup long grain rice

Minute Rice

Wide Noodles

 

 

FRESH VEGETABLES AND FRUITS

1 large onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced or pressed

lemon wedges

2 tomatoes

3 cups fresh green beans

1 medium onion, chopped

1/3 lb. mushrooms, sliced

Bag of tossed salad or veggies to make your own

2 cups broccoli flowerets

1 clove garlic, minced or mashed

¼ cup fresh parsley leaves, chopped

4 cobs of corn

1 cup chopped onions

1 cup carrots, halved lengthwise, sliced thinly crosswise

1 cup celery, halved lengthwise, sliced thinly crosswise

1 large clove garlic, minced

1/4 cup chopped onion

bag of tossed salad or veggies to make your own

strawberries

 

 

OTHER

1 can chopped tomatoes, undrained

1 can (10 oz) chicken broth

1 can cream of mushroom soup

1 cup white wine, semi-dry

½ cup red wine

favorite salad dressing

loaf of crusty bread

4 cups chicken broth

1 ½ pkg. (10 oz. each) frozen lima or baby lima beans

4 slices firm white or whole wheat bread, ½ inch cubes

2 slices bread

1 can (28 oz.) crushed Italian tomatoes

2 Tbsp. red wine

¼ cup chicken or beef broth

garlic bread

1 tsp. unflavored gelatin

pecan halves

1 ½ cups chocolate cookie crumbs

 

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

1 tsp. dried oregano leaves

1 tsp. salt

fresh chopped parsley

Worcestershire sauce

Pepper

4 Tbsp. flour

garlic salt

2 Tbsp. vegetable oil

3 Tbsp. all-purpose flour

1 Tsp. Garlic powder

1/8 tsp. lemon pepper

1 tsp. dried basil leaves

¼ tsp. dried dill weed

¼ tsp. dried thyme leaves

1/3 cup chopped parsley

1 ½ tsp. dried basil leaves

1 Tbsp. vegetable oil

½ tsp. dried basil leaves

½ tsp. dried thyme leaves

¼ tsp. crushed red pepper

½ to 1 Tbsp. granulated sugar

½ cup granulated sugar

1 tsp. vanilla extract

4 oz. semisweet chocolate, melted

 

 

 

 

Remember to always check your fridge, pantry and freezer before going to the store.  There may be items you already have and don’t need.

 

Recipe Difficulty

 

Easy                        (1)

Medium                   (2)

Hard                       (3)