Make your own free website on Tripod.com
Meals Made Easy
Menu July 30th - August 5th
Home
Shop Amazon.com
Partner Links
Contact Us

DAY 1:  MOM’S GOULASH (1)

MOM’S GOULASH

1 pound ground beef

1 small onion, chopped

salt, pepper, and garlic salt to taste

1 (10-ounce) can cream of mushroom soup

1 package Velveeta shells and cheese

 

Brown the ground beef with the onion, salt, pepper and garlic salt in a skillet, stirring until the ground beef is crumbly; drain.  Add the soup; mix well.  Prepare the shells and cheese using the package directions.  Stir into the ground beef mixture.  Heat to serving temperature. 

 

Serve with can or frozen corn cooked according to manufacturer directions and rolls.

 

 

 

DAY 2:  BBQ BACON WRAPPED TURKEY BURGERS WITH FRENCH FRIES AND TOMATOES (1)

BBQ BACON WRAPPED TURKEY BURGERS

1 lbs. ground turkey

tsp. salt

tsp. black pepper

1 egg

2 Tbsp. cornstarch

4 Tbsp. finely chopped red bell pepper

2 Tbsp. finely chopped onion

2 cloves garlic, minced

4 slices bacon

4 slices red pepper

Hamburger buns

BBQ sauce

 

In a bowl, combine ground turkey, salt, pepper and egg.  Add the cornstarch and mix to blend well.  Add the chopped red pepper, onion and the garlic.  Let mixture sit for 30 minutes for flavors to blend.  Shape meat mixture into 4 even patties, not too thin.  Wrap one slice bacon around each patty.  Secure with toothpick, if necessary.  Place burgers on preheated barbecue.  Brush with bbq sauce.  BBQ over medium high heat, turning burgers over after 4 minutes.  The total grilling time would be 10 to 12 minutes.  Add red pepper.  Serve burgers in preheated hamburger buns.

 

Serve with French fries cooked according to manufacturer directions and tomatoes topped with pepper, feta cheese, and Worcestershire sauce.

 

 

 

DAY 3:  PINEAPPLE-GLAZED PORK LOIN WITH WHITE RICE (2)

PINEAPPLE-GLAZED PORK LOIN

1 lbs. pork loin

1 can pineapple rings, reserve juice

1 tsp. dry mustard

tsp. ground ginger

tsp. ground paprika

1 Tbsp. brown sugar

1 Tbsp. lemon juice

2 tsp. cornstarch

pineapple rings, for garnish

green pepper rings, for garnish 

 

Trim excess fat from pork loin.  Place loin on a rack in a baking pan.  Make glaze:  Drain pineapple.  Reserve about cup of the juice.  In a small saucepan, mix 1/3 cup juice, the mustard, ginger, paprika, brown sugar, and lemon juice, and the cornstarch.  Bring to a boil, stirring.  Set aside.  Brush pork loin with part of the glaze.  Bake, uncovered at 350 degrees for about 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.  Brush with glaze several times during baking time.  Turn pork loin once during baking and brush underside with glaze.  Let pork loin stand for 5 minutes.  Slice meat across grain into slices.  Arrange pineapple and pepper rings around meat to serve.

 

Serve with Minute rice cooked according to manufacturer directions.

 

 

DAY 4:  GRILLED FISH WITH GARLIC MAYONAISE AND ASPARAGUS(2)

GRILLED FISH WITH GARLIC MAYONAISE

4 fish steaks, 1-inch thick, 6 to 8 oz. each (halibut)

3 cloves garlic

1 tsp. paprika

tsp.  ground red pepper

1 tsp. salt

cup mayonnaise

 

Place garlic, paprika, red pepper, and salt in blender or processor.  Add cup mayonnaise.  Process until garlic is minced and mixed into sauce.  Add remaining mayonnaise and process until smooth.  Spread 1 to 2 tsp. sauce on each side of each fish steak.  Grill in very hot skillet 4 to 5 minutes until lightly browned.  Turn.  Brown other side, 4 to 5 minutes.  For well-done fish, lower heat.  Grill 4 to 5 minutes longer.  Arrange fish on platter or serving plates.

 

ASPARAGUS

12 asparagus spears

2 Tbsp. butter

salt and pepper to taste

 

Put a small amount of water to cover the bottom of a microwave safe flat dish.  Add the asparagus, butter, and salt and pepper and microwave on high about 3 to 3 minutes.

 

 

 

DAY 5:  PIZZA POCKETS (2)

PIZZA POCKETS

1 tsp. active dry yeast

2 Tbsp. lukewarm water

2 to 3 cups all-purpose flour

2 tsp. salt

1 Tbsp. granulated sugar

1 cup lukewarm water

2 Tbsp. olive oil

 

CHEESE FILLING

3 cups grated mozzarella cheese

1 cups sharp Italian cheese or Provolone cheese

1 cup Parmesan cheese

Pepperoni slices

4 Tbsp. olive oil

2 tsp. dried basil leaves

to tsp. red pepper flakes

 

Soften yeast in 2 Tbsp. water.  In a mixing bowl, combine 2 cups flour, salt and sugar.  Add the water, olive oil and dissolved yeast.  Stir into a sticky dough, adding more flour, until a soft dough is formed.  Knead until smooth and elastic.  Let rest while you prepare the filling.  In a bowl, combine the three cheeses.  Roll out one fourth of dough into a 9 to 10 inch circle, flouring the board as needed.  Brush with oil.  Sprinkle with basil and red pepper.  Top half of dough with one-fourth cheese and pepperoni, if used.  Fold over dough to form a half circle.  Seal edges.  Place on oiled baking sheet.  Brush with oil, sprinkle with basil, red pepper and some cheese.  Repeat with remaining pizza pockets.  Bake at 450 degrees for 15 to 20 minutes until golden.  Serve immediately.

 

 

DAY 6:  CHICKEN AND DUMPLINGS (1)

1- 1 lbs. boneless chicken breasts
1 tsp. salt
tsp. pepper
c. chopped onion
baby cut carrots
tsp. minced garlic (in water)
tsp. marjoram
tsp. thyme
1 bay leaf
c. white wine
1 c. sour cream
1 Tbsp. dry parsley
2 c. all purpose baking mix (like Bisquick)
2/3 c. milk

 

Cut chicken into chunks. Place chicken in crockpot and sprinkle with salt and pepper. Place onion, as many carrots as you want, garlic, marjoram, thyme, bay leaf, and wine around the chicken in the crockpot. Cover, and turn crockpot on low for 6-8 hours. Remove bay leaf. Stir in sour cream. Cover again, and turn control on high. Combine baking mix, milk, and parsley in a separate bowl with a fork until well moistened. It will be a little lumpy, but don’t worry. Drop dough from a serving teaspoon over the top of the chicken, starting around the edges. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.

* This is a crockpot/slowcooker recipe.

 

 

DAY 7:  GRILLED STEAK DIANE WITH CHEDDAR BAKED POTATOES AND PEAS (1)

2-2 1/2 lb. London broil steak, or your choice of individual steaks
1/4 tsp. pepper
1/4 tsp. salt
4 Tbsp. butter
2 Tbsp. chopped green onions
1/2 tsp. dry (ground) mustard
1 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 Tbsp. dried parsley

 

In a small skillet, combine all ingredients (except beef), and cook for about 1-2 minutes, or until onions are cooked. (Don't burn the butter!) Remove from heat.

Spray grill surface with a light coating of non-stick cooking spray. Light the grill. 

Grill to desired doneness, basting frequently, about 6-8 minutes per side. (You be the judge!) Let stand 2-3 minutes before slicing, which is done on the diagonal. Serve immediately. 

 

Serve with can or frozen peas cooked according to manufacturer directions.

 

CHEDDAR BAKED POTATO SLICES
1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4" slices (about 4 cups)
1 c. shredded cheddar cheese

 

Preheat oven to 400 degrees.

In a small bowl, combine soup, paprika and pepper. In a greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. (If you don't have a baking dish this size, improvise with another). Sprinkle with cheese, then spoon soup mixture over the cheese. Cover with foil, and bake for 45 minutes. Remove foil and bake an additional 15 minutes, or until potatoes are fork-tender. Serve immediately
.

 

 

DESSERT

STRAWBERRY CREAM CAKE

1 yellow cake mix
5.1 oz. box instant vanilla pudding
8 oz. cream cheese, softened
2 1/2 c. milk
1 lb. strawberries, sliced thin
1/3 c. sugar
8 oz. whipped topping, thawed


Prepare the cake according to manufacturer's directions, and pour into a lightly greased 9x13x2 inch pan. Bake as directed. Allow to fully cool.

Place the strawberry slices in a medium bowl, add the sugar, and stir to evenly coat. Set aside.

Mix the pudding with the 2 1/2 c. milk, and beat in the softened cream cheese. (It will have some small lumps in it, but don't worry). Spread this thickened mixture evenly over entire cake surface.

Pour the strawberries into a colander to remove excess juice. Spoon the strawberries over top of the pudding mixture. Spread with the whipped topping. 

Refrigerate until ready to eat, and store any leftovers there as well.

 

 

 

MEAT

1 pound ground beef

1 lbs. ground turkey

4 slices bacon

1 lbs. pork loin

4 fish steaks, 1-inch thick, 6 to 8 oz. each (halibut)

Pepperoni slices

1- 1 lbs. boneless chicken breasts
2-2 1/2 lb. London broil steak, or your choice of individual steaks

 

 

DAIRY

1 egg

feta cheese

2 Tbsp. butter

3 cups grated mozzarella cheese

1 cups sharp Italian cheese or Provolone cheese

1 cup Parmesan cheese

1 c. sour cream

2/3 c. milk

4 Tbsp. butter

8 oz. cream cheese, softened
2 1/2 c. milk
8 oz. whipped topping, thawed

1 c. shredded cheddar cheese

 

RICE/NOODLES/POTATOES

Minute Rice

 

 

FRESH VEGETABLES AND FRUITS

1 small onion, chopped

4 Tbsp. finely chopped red bell pepper

2 Tbsp. finely chopped onion

2 cloves garlic, minced

4 slices red pepper

2 tomatoes

green pepper rings, for garnish 

3 cloves garlic

12 asparagus spears

c. chopped onion

baby cut carrots

tsp. minced garlic (in water)

4 medium baking potatoes, cut into 1/4" slices (about 4 cups)

1 lb. strawberries, sliced thin

 

 

OTHER

1 (10-ounce) can cream of mushroom soup

1 package Velveeta shells and cheese

frozen or can corn

rolls

Hamburger buns

BBQ sauce

French fries

1 can pineapple rings, reserve juice

pineapple rings, for garnish

cup mayonnaise

c. white wine
2 c. all purpose baking mix (like Bisquick)
2 Tbsp. chopped green onions

1 can cream of mushroom soup
1 yellow cake mix
5.1 oz. box instant vanilla pudding

can or frozen peas

 

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

Salt

Pepper

Garlic salt

2 Tbsp. cornstarch

Worcestershire sauce

1 tsp. dry mustard

tsp. ground ginger

tsp. ground paprika

1 Tbsp. brown sugar

1 Tbsp. lemon juice

2 tsp. cornstarch

1 tsp. paprika

tsp.  ground red pepper

1 tsp. active dry yeast

2 to 3 cups all-purpose flour

1 Tbsp. granulated sugar

2 Tbsp. olive oil

4 Tbsp. olive oil

2 tsp. dried basil leaves

to tsp. red pepper flakes

tsp. marjoram
tsp. thyme
1 bay leaf
1 Tbsp. dry parsley

1/2 tsp. dry (ground) mustard
1 Tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 Tbsp. dried parsley

1/2 tsp. paprika

1/3 c. sugar

 

 

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)