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)
