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Meals Made Easy
Meals Made Easy Menu July 23rd - July 29th
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DAY 1:  EASY PORK CHOPS WITH STUFFING AND BROCCOLI (1)

EASY PORK CHOPS WITH STUFFING

5 pork chops

1 cup chicken bouillon

½ small onion, chopped

¼ cup melted butter

2 sliced bread, crumbled

2 ounces herb-seasoned stuffing mix

½ tsp. parsley flakes

 

Preheat the oven to 325 degrees.  Trim the pork chops.  Arrange in a baking pan.  Add 1/8 cup chicken bouillon to the pan.  Combine the remaining bouillon, onion, butter, bread, stuffing mix and parsley flakes in a bowl; mix well.  Spread over the pork chops.  Bake, uncovered at 325 degrres for 1 hour or until tender.

 

BROCCOLI

1 crown of broccoli

1 Tsp. butter

salt and pepper to taste

2 Tbsp. parmesan cheese

 

Wash broccoli and put into a microwave safe bowl.  Top with butter, salt, pepper, and parmesan and cook on high for about 3 ½ minutes in the microwave.

 

 

 

DAY 2:  SPICY BAKED SHRIMP (1)

SPICY BAKED SHRIMP

1- 1 1/2 lbs. large shrimp, shelled, deveined, and precooked
1/2 c. olive oil
1 Tbsp. Creole seasoning (can use Cajun seasoning also)
2 Tbsp. lemon juice
1 Tbsp. dried parsley
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of cayenne pepper
lemon wedges (optional)



In a small bowl, combine the olive oil, Creole seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper. Place the shrimp in a 9x13x2 inch glass casserole, and pour marinade over top. Stir to coat. Cover, and refrigerate for at least one hour.

Preheat oven to 450 degrees.

Bake, uncovered, for 5-8 minutes, stirring a few times. Garnish with lemon wedges and serve immediately over white rice cooked according to manufacturer directions.

 

DAY 3:  CHICKEN CACCIATORE WITH NOODLES AND CRUSTY BREAD (1)

CHICKEN CACCIATORE

6 chicken breasts

½ cup vegetable oil

½ cup margarine

2 cups chopped onion

1 green bell pepper, chopped

2 cloves of garlic, chopped

½ tsp. basil

1 tsp. Italian seasoning

1 cup Dawn mushroom sauce

2 (8-ounce) cans tomato sauce

salt and pepper to taste

¼ cup red wine

8 ounces noodles, cooked

 

Rinse the chicken and pat dry.  Fry the chicken in the oil and margarine for 10 minutes or until brown on both sides.  Add the chopped onion, green pepper, garlic, basil, Italian seasoning and mushroom sauce.  Simmer for 5 minutes, stirring occasionally.  Add the tomato sauce.  Simmer for 20 minutes, stirring occasionally.  Add salt, pepper and wine.  Simmer for 10 minutes, stirring occasionally.  Spoon over the hot noodles, cooked according to manufacturer directions. 

 

This dish is best served with a loaf of crusty bread.

 

 

DAY 4:  CHEESE CALZONE AND TOSSED SALAD (2)

CHEESE CALZONE

2-10 oz. tubes refrigerated pizza dough
2 c. grated cheddar cheese
2 c. grated mozzarella cheese
1 c. ricotta cheese
1/2 c. fresh-grated parmesan cheese
1 1/2 c. spaghetti sauce (or pizza sauce)

 

Preheat oven to 400 degrees.

Line 2 cookie sheets with aluminum foil, and spray with non-stick cooking spray. Press the dough onto the foil, Set aside.

In a large mixing bowl, combine all of the cheeses. Divide cheese mixture evenly, and place on half of the pizza dough, leaving about 1/4 to 1/2 inch border. Fold dough over filling to form a half rectangle. Seal edges, and use the edge of a fork to pinch further and form a decorative edge. Prick the top of the calzone several times with a fork to allow steam to escape while baking.

Bake for 18-20 minutes, flipping the extra foil over the top after 10 minutes of baking time to avoid over-browning. Cool 5 minutes. In the meantime, heat the spaghetti/pizza sauce until warm. Cut calzones into three pieces each. Spoon the sauce over top of the calzone and serve immediately.

 

Serve this with a bag of tossed salad or buy the veggies and make your own!

 

 

DAY 5: WEDNESDAY NIGHT SPECIAL (1)

WEDNESDAY NIGHT SPECIAL

4 ounces ground beef

salt and pepper to taste

2 (10 ounce) cans of old-fashioned vegetable soup

1 ½ cups uncooked instant rice

½ cup frozen corn

1 cup water

1 cup shredded cheddar cheese

 

Preheat the oven to 350 degrees.  Brown the ground beef with salt and pepper in a skillet, stirring until crumbly; drain.  Add the soup, rice, corn and water; mix well.  Spoon into a 9x9-inch baking dish.  Bake for 25 minutes.  Sprinkle the cheese over the top.  Bake for several minutes longer or until the cheese is melted.

 

 

DAY 6:  CHICKEN STEW AND CORN DUMPLINGS (2)

CHICKEN STEW

1 frying chicken, cut up, 2 ½ lbs.

¼ cup all-purpose flour

salt and pepper to taste

2 Tbsp. butter or margarine

2 Tbsp. oil

1 small onion, chopped

1 large clove garlic, minced

1 green pepper, chopped

1 can (14 ½ oz.) tomatoes

1 can chicken broth or approximately 2 cups

1/8 tsp. cayenne pepper

Paprika to taste

 

Rinse chicken and pat dry.  Dredge chicken in flour.  Sprinkle with salt and pepper.  Heat butter and oil in large, heavy pot.  Quickly brown chicken on all sides until golden.  Remove.  In same pot, sauté onion, garlic, and green pepper for a few minutes.  Stir in tomatoes.  Break up.  Add broth.  Bring to a boil.  Sprinkle chicken with cayenne and paprika.  Add to broth.  Lower heat to simmer.  Cover.  Simmer for 30 minutes.

 

CORN DUMPLINGS

1/3 cup cornmeal

2/3 cup all-purpose flour

½ tsp. salt

2 tsp. baking powder

1 egg, beaten

Milk

1 Tbsp. melted butter

1/3 cup corn

2 Tbsp. chopped parsley

 

In a mixing bowl, combine the cornmeal, flour, salt and baking powder.  Place egg in measuring cup.  Fill with milk to the ½ cup mark.  Stir into the dry ingredients.  Stir in the butter, corn and parsley.  A little extra milk can be added, but keep batter stiff.  Drop batter into casserole on top of broth.  Cover.  Simmer for 5 to 10 minutes until cooked.  Serve in large bowls.

 

DAY 7:  GARLIC GRILLED SCALLOPS WITH ANGEL HAIR PASTA AND PEAS (2)

GARLIC GRILLED SCALLOPS

1 lb. scallops

1/3 cup butter

3 large cloves garlic, minced or pressed

¼ cup finely chopped shallots

¼ cup minced parsley

¼ tsp. nutmeg

1/8 tsp. celery salt

12 cherry tomatoes

1 green pepper, cut into 12 squares

 

Thaw scallops completely, if frozen.  Dry on paper towel.  In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt.  Saute at low heat 5 minutes, stirring occasionally.  Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.  Preheat grill.  Grill, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through.

 

ANGEL HAIR PASTA

½ box angel hair pasta

1 ½ cups heavy whipping cream

¾ cup parmesan cheese

2 Tbsp. parsley

 

In a pot, cook the angel hair pasta according to manufacturer directions.  When pasta is just about done, put whipping cream in microwave and heat for about 2 minutes (watching that it is not boiling over measuring cup).  Drain pasta.  Add whipping cream (use your judgement – you don’t want the pasta milky – just thick enough.  Add the cheese and parsley and serve immediately.

 

If you would like another veggie, serve this dinner with either can or frozen peas cooked to manufacturer directions.

 

 

 

DESSERT

CHERRY CHEESECAKE

2 c. crushed cinnamon graham crackers
4 Tbsp. sugar
4 Tbsp. butter or margarine, melted


2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 c. sugar
1 Tsp. vanilla

1 can (21 oz.) cherry pie filling

Combine cracker crumbs, sugar, and butter in a medium bowl until thoroughly mixed. Put the mixture into the bottom of a lightly-sprayed 9x13 inch pan. Put it in the refrigerator for 30 minutes or until it is well set.

Preheat oven to 350 degrees.

Combine the cream cheese, eggs, sugar, and vanilla and mix completely. Spread the mixture over the top of the graham cracker crumbs, and bake for 15 minutes.

Cool completely and top with the cherry pie filling. Refrigerate any leftovers.

 

 

 

MEAT

5 pork chops

1- 1 1/2 lbs. large shrimp, shelled, deveined, and precooked

6 chicken breasts

4 ounces ground beef

1 frying chicken, cut up, 2 ½ lbs.

1 lb. scallops

 

 

DAIRY

¼ cup melted butter

1 Tsp. butter

2 Tbsp. parmesan cheese

½ cup margarine

2 c. grated cheddar cheese
2 c. grated mozzarella cheese
1 c. ricotta cheese
1/2 c. fresh-grated parmesan cheese

1 cup shredded cheddar cheese

2 Tbsp. butter or margarine

1 egg, beaten

Milk

1 Tbsp. melted butter

1/3 cup butter

1 ½ cups heavy whipping cream

¾ cup parmesan cheese

4 Tbsp. butter or margarine, melted
2 (8 oz.) pkgs. cream cheese, softened
2 eggs

RICE/NOODLES/POTATOES

Minute Rice

8 ounces noodles, cooked

1 ½ cups uncooked instant rice

½ box angel hair pasta

 

 

FRESH VEGETABLES AND FRUITS

½ small onion, chopped

1 crown of broccoli

lemon wedges (optional)

2 cups chopped onion

1 green bell pepper, chopped

2 cloves of garlic, chopped

bag of tossed salad or veggies and lettuce to make your own

1 small onion, chopped

1 large clove garlic, minced

1 green pepper, chopped

3 large cloves garlic, minced or pressed

¼ cup finely chopped shallots

¼ cup minced parsley

12 cherry tomatoes

1 green pepper, cut into 12 squares

2 Tbsp. chopped parsley 

 

OTHER

2 sliced bread, crumbled

2 ounces herb-seasoned stuffing mix

1 cup Dawn mushroom sauce

2 (8-ounce) cans tomato sauce

¼ cup red wine

loaf of crusty bread

2-10 oz. tubes refrigerated pizza dough

1 1/2 c. spaghetti sauce (or pizza sauce)

favorite salad dressing

½ cup frozen corn

2 (10 ounce) cans of old-fashioned vegetable soup

¼ cup all-purpose flour

1 can (14 ½ oz.) tomatoes

1 can chicken broth or approximately 2 cups

1/3 cup corn

can or frozen peas (optional)

2 c. crushed cinnamon graham crackers

1 can (21 oz.) cherry pie filling

 

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

1 cup chicken bouillon

½ tsp. parsley flakes

salt and pepper

1/2 c. olive oil
1 Tbsp. Creole seasoning (can use Cajun seasoning also)
2 Tbsp. lemon juice
1 Tbsp. dried parsley
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of cayenne pepper
½ cup vegetable oil

½ tsp. basil

1 tsp. Italian seasoning

2 Tbsp. oil

1/8 tsp. cayenne pepper

Paprika to taste

1/3 cup cornmeal

2/3 cup all-purpose flour

2 tsp. baking powder

2 Tbsp. parsley

¼ tsp. nutmeg

1/8 tsp. celery salt

2 Tbsp. parsley

4 Tbsp. sugar

1 c. sugar
1 Tsp. vanilla

 

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)