Meals for a week +

Since I have the most fabulous sister of all, she made me a list of easy meals that I could make for a week+ and a grocery list for it all. So if any of you are like me and don't know where to start, here you go!

Monday--Taco Salad
Tuesday--Chicken Enchiladas (the red kind)
Wednesday--Chili & Rolls (Chili in the crock pot.)
Thursday--BBQ Pork Sandwiches with Potato Salad or Jello Parfait
Friday--Go to a restaurant.. you deserve it! :)
Saturday--Lunch: Hamburgers & Fries Dinner: Shepherd's Pie
Sunday--Chicken Breasts, Stuffing, Mashed Potatoes, Rolls
Monday--Spaghetti
Tuesday--Stroganoff over Egg Noodles
Wednesday--Chicken Pot Pie
Thursday--Clam Chowder

If you wanted to make all of these meals, here is most* of your shopping list...

*Please be sure to read through the recipe before you go grocery shopping to make sure that all of the items that you want are on the list. I don't care for a few ingredients that are in the recipes, so that's why they're not on my shopping list. :)

Meats:
Chicken (enough for 3 meals)
Hamburger (enough for 3 meals)
Pork
Hamburger Patties

Canned Food:
Refried Beans
Enchilada Sauce
Chili Beans (2 cans)
Kidney Beans (1 can)
Pinto Beans (1 can)
Canned Tomatoes
Green Beans (we prefer french sliced)
Chicken Broth (1 can)
Spaghetti Sauce
Cream of Chicken
Cream of Mushroom
Clams (2 cans, one minced, one chopped)
Olives (sliced)
BBQ Sauce

Refrigerated or frozen foods:
Cheese
Rhodes Rolls
Sour Cream (2 cartons)
Eggs
Heavy Cream
French Fries
Pie Shell

Misc:
Taco Seasoning Packet
Chili Seasoning Packet
Chicken Gravy Packet
Egg Noodles
Spaghetti Noodles
Doritos
Hamburger Buns
Tortillas

Produce:
Potatoes
Lettuce
Tomato

If you'd like the recipe to any of these, please leave a comment and I will post it!

Happy cooking!

Easy Black Forest Cake

1 devil's food cake mix
stuff to make cake mix
1 can cherry pie filling
1 tub whipped topping

Make chocolate cake mix and bake. While still warm, spread on cherry pie filling. Let cool. Cover with whipped topping. If you want to be fancy, cut the cake in half or make a second cake and put another layer of pie filling and whipped cream in the middle of the two cake layers. Sometimes I get even more fancy with chocolate curls on top. Sometimes.

Cheesy Chicken and Rice Bake

1 can cream of chicken soup
1 1/3 C water
3/4 C uncooked rice
2 C frozen broccoli or mixed veggies
4 boneless chicken breasts
1/2 C grated cheddar

Stir soup, water, rice and veg into a cake pan. Top with chicken and season as desired (Season All, onion and salt, whatever) . Cover with foil. Bake at 375 for 45 min. Top with cheese and let melt in oven 5 min.

Ham and Cheese Soup

Make this tonight. You'll thank me. Then curse me in the morning when you step on the scale.

2 Cups diced potatoes
1 Cup chopped onion
1 Cup grated or chopped carrot
1 Cup chopped celery
2 cans chicken broth
1/2 Cup butter
2/3 Cup flour
1 quart half & half (or 1 qt milk with 3Tbs butter)
1 lb Velveeta, cubed
2 Cups diced ham

Boil veggies in the broth until almost tender. Melt butter and add flour. Put 1/2 of half and half in soup, then add melted butter and flour. Stir or whisk until dissolved. Add rest of half and half. Heat until thick. Add cheese and let melt into soup. Add ham. DO NOT LET BOIL!

New York Cheesecake

I got this recipe from foodtv.com. It's an Emeril Lagasse recipe...I think he makes the best cheesecakes!

1 cup graham cracker crumbs
2 1/2 tablespoons butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened (I used reduced fat)
1 1/2 cups sugar
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream (I used reduced fat)

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F. (This was actually too hot in my oven. I'd decrease the temp to about 450 in the future.)

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Serve with raspberry or cherry pie topping or chocolate syrup.

Poor Man's Stroganoff

Prepare rice as usual.
Brown hamburger.
Add cream of Mushroom soup and milk to the hamburger. You want this mixture to be the consistency of gravy. You can also make real gravy if you prefer.
Pour hamburger/cream of mushroom soup over the rice and serve.

Banana Bread

2 Cups Flour
1 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Vanilla
1 Cup Sugar
1/2 Cup (1 cube) Butter, softened
2 Eggs(Beaten)
2 to 3 Medium Bananas
1 1/2 Cup chopped nuts(optional)
1 12 oz. package Chocolate Chips(Optional)


1. Preheat oven to 325 Degrees F. Grease one bunt pan or 2 loaf pans.
2. In Medium bowl stir flour, baking soda and salt together.
3. In large bowl mix sugar and butter. Stir in the eggs and mashed bananas. Add flour mixture. Stir in nuts and/or chocolate chips. Spread in prepared pans. Bake until toothpick comes out clean(50-60 minutes depending on pan) Cool in pans for 10 to 15 minutes then remove from pans.

Breadsticks

Place 1 cube of butter on cookie sheet and place in oven to melt while it is pre-heating.
Mix the following ingredients and knead 3 min.

1 1/2 c. warm water
2 T. sugar
1 T. Yeast
1/2 t. salt
3 c. flour

Let rest 10 min.

Roll out dough and cut into strips. Lay on cookie sheet covered with butter and turn strip over so it is buttered on both sides. Sprinkle with garlic salt and Parmesan cheese.
Raise 10 min. and bake at 375 for 20 min.

Lazy Jo's Lasagna

This recipe is very easy. Prep time is maybe 15 minutes, then bake it. It does not taste as good as the lasagna that has all the different cheeses, but it is a good substitute if you are low on ingredients and want something easy.

1 LB hamburger, browned and drained
1 lb mozzarella cheese
1 (8 oz) pkg. lasagna noodles
1 jar of spaghetti sauce
1can cream of mushroom soup
3/4 C. of water

Add sauce, hamburger, soup and water. Simmer 10 minutes. Spread thin layer of sauce in pan. Layer noodles, then more sauce, grated cheese, dry noodles, sauce, then cheese. Cover with foil and bake at 350 for 1 hour. Let stand for 10 minutes before serving.

Mexican Lasagna

1 lb gound beef
1/2 large onion, chopped
1 can diced jalapeno peppers (optional)
1 large can tomato sauce
1 can corn (canned works best; frozen gets mushy)
1 can black or pinto beans
lots of grated cheese (about 2 C)
Corn tortillas (about 16)
Salsa

Brown beef and onion with a little salt and pepper. I am a purist and don't use taco seasoning, but I understand if you do. Sometimes I am sneaky and even add in some grated carrot or zucchini with these. Or whatever else I need to get rid of from the garden. When all brown, add peppers if you so desire. In a greased cake pan, pour in some tomato sauce, enough to coat the bottom of the pan. Cover with tortillas, which will be your "lasagna noodles"; usually 4 will do it. Pour on half the meat mixture. Cover with more tortillas. Pour on more tomato sauce. Cover with beans and corn, followed by a layer of cheese. Sometimes I am sneaky here as well and put on a layer of spinach before the cheese. What can I say? I am just sneaky and desperate to get rid of garden veggies. Layer on the tortillas, and slop on the tomato sauce. Put on the last of the meat mixture and cover with corn tortillas. Use the last of the tomato sauce and put in a 375 oven for about 30 minutes. Pull out, cover with more cheese and back in for 5 minutes. Pull out and let cool slightly before cutting. Serve with salsa. Or by itself. Yum. I need to figure out times in the crock pot, but know this can work for that, too.

Swiss Chicken

4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
1/4 cup milk
1/4 cup melted butter
2 cups Pepperidge Farm herb seasoned stuffing (uncooked)
4-6 slices swiss cheese

Season chicken with salt and pepper. Place in 9x13 pan. In a bowl combine soup and milk. In a separate bowl combine butter and stuffing. Place a slice of cheese on each piece of chicken and pour soup on top. Put stuffing on top and bake uncovered for 50 minutes at 350 degrees

Chocolate-Hazelnut Smooches

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Preheat the oven to 375 degrees
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Roll cookies in different colored sugar or sprinkles depending on what holiday or occasion you are making them for. (This recipe was for Halloween)

Spanish Rice

1/4 cup chopped onions
4oz tomato sauce
1 clove garlic, minced
1 teaspoon salt
2 tablespoons olive or vegetable oil
2 cups chicken broth
1 cup rice, uncooked

In a deep skillet or large pot fry rice in oil until lightly browned (wait for oil to get hot before adding rice). Stir in onions and cook until tender, add garlic. Be careful not to let rice get too browned. Add tomato sauce and stir. Stir in chicken broth and salt. Let boil for 2 minutes, stirring frequently then cover and simmer for 20 minutes. Take off heat and leave covered for another 8 minutes.

Chicken Enchiladas

4 boneless, skinless chicken breasts boiled with onion, garlic and salt
1 ½ dozen corn tortillas
2 small cans red enchilada sauce (preferably La Victoria)
2 teaspoons brown sugar
1 8oz can tomato sauce, optional (to make sauce less spicy)
vegetable oil
shredded cheddar cheese
chopped onions, shredded lettuce, sour cream, guacamole to top enchiladas (your preference)

Shred the chicken and set aside (keep warm in a bowl with some of the hot broth from boiling chicken). Pour the enchilada sauce and optional tomato sauce into 10" pan. Heat and stir. Once hot add brown sugar and simmer on low.
Meanwhile, heat the oil in a frying pan until very hot. With heat resistant tongs, dip tortilla in oil covering completely until it becomes slightly crisp. It needs to be cooked and crisp but not hard like a taco shell. Remove from oil and allow excess to drip off. Place in hot enchilada sauce and coat it quickly. Do not allow it to soak in sauce for it to become soggy because it will tear.
Place the tortilla in a 9x13 baking dish and fill with a thin row of chicken. Roll up and place rolls side by side in dish. Pour some of the remaining sauce (if any) on top of enchiladas. Top with cheddar cheese and place in a preheated 350 degree oven for approximately 5 minutes, or until cheese is melted. Serve with whatever toppings you like.

Microwave White Chicken Chili

Yes, it really is chili made in the microwave. And it's one of our new favorite recipes. I got it from Pampered Chef...one of my favorite places to get cookbooks!

This recipe calls for 3 HEADS of garlic, which sounds ludicrous, but it's really quite delicious. You roast the garlic in the microwave first, so it only gives the chili a VERY faint garlic flavor. It's fabulous and fast, and my kids loved it. Here it is:

Microwave White Chicken Chili

3 whole heads garlic (about 48 cloves) unpeeled
3/4 tsp salt, divided
3 TB olive oil, divided
2 poblano peppers (These are great big, dark green peppers you can find with all the other peppers. They are pretty mild...much like a green bell pepper)
1 medium onion
1 1/2 lb boneless, skinless chicken thighs or breasts
2 TB Pampered Chef Southwestern Seasoning Mix (use taco mix and omit salt, if you don't have this spice)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1- Slice about 1/4 inch off the pointed top of garlic heads to expose cloves. Place garlic cut-side up in microwave safe bowl. Sprinkle with 1/4 tsp salt and drizzle with 2 TB of the oil. Cover bowl and microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2- Meanwhile, finely dice peppers and chop onion. Combine peppers and onion in large, microwave safe casserole dish (recipe calls for PC Deep Covered Baker Stone). Trim and finely dice chicken; add chicken, seasoning mix, remaining 1 TB oil and remaining 1/2 tsp salt. Mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken.. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3- MEanwhile, gently sqeeze cooled garlic from head into bowl (discard skins); mash garlic. Add beans and salsa t obatter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Okay, that's it. It might look complicated, but it's really very simple, and it cooks dang fast. You can add grated cheese, sour cream, cilantro, lime juice, or diced avacado to your bowl of chili. I actually liked it best with some sour cream (tones down the spicy) and some Monterey Jack cheese. Yummy! Enjoy! :-)

Zucchini Bread

I already posted this a long time ago on my blog, but we made it this week and it reminded me that I really love this bread. So, please forgive the repeat.

My family loves this recipe. We eat a lot of it. I can't really say that I mind. It has whole wheat flour and a vegetable. So start up the ovens and get ready for "Ni-ni bread", according to McKayla.
3 eggs
1 tsp.salt
1 Cup oil
1/2 tsp soda
1 cups sugar
3 tsp. cinnamon
2 cups of zucchini
1/2 tsp. baking powder
1 tsp. vanilla
1/2 cup chopped walnuts
3 cups of flour (I use 1/2 home ground and 1/2 store bought)

Beat eggs until foamy.I usually grind my flour while the eggs are beating.Add oil, sugar, zucchini and vanilla. Mix well.Add all dry ingredients including flour.Mix well.Bake in loaf pan for 1 hour at 325.

Enjoy!

Fettuccini Alfredo

Fettuccini Alfredo

1 lb. cooked and drained fettuccini noodles
1 stick butter
1 pt. heavy cream
1 C. parmesan cheese, grated (not the powdered in the can stuff)
Pepper to taste

In saucepan over medium high heat, melt together butter and cream. Bring to a boil, reduce heat to medium. Let simmer about 5 minutes or until it starts to slightly thicken (the quality of the cream will depend on how long this takes.) Add the parmesan a little at a time, stir constantly. Sauce will thicken more as the cheese is added. Pour over hot noodles.

Variations: add chicken breast, peas, broccoli, shrimp, basil, garlic, or other add-ins

Valentine Cherry Bars

1 3/4 Cups sugar
1 C butter
1 tsp vanilla
4 eggs
3 C flour
1 1/2 tsp baking powder
21 oz. can cherry pie filling

Heat oven to 350 and grease a 15 x 10 jelly roll pan. In bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs one at a time, beating after each. Gradually add flour and baking powder; blend well. Spread 2/3 of batter into the prepared pan. Spread pie filling over the batter. Drop remaining batter by teaspoonfuls over pie filling. Bake 25 minutes or until lightly browned and a toothpick comes out clean. Cool and glaze. You will want to eat it right away, but trust me, GLAZE.

Glaze

1 c powdered sugar
1-2 Tbs milk
1/2 tsp almond extract

Blend together and drizzle over cooled bars.

Mexican Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 cubed, peeled butternut squash
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 (4.5-ounce) can chopped green chiles
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 can vegetable broth and 1 can water
  
• 1 (15.5-ounce) can whole-kernel corn, drained
• 1 can black beans (or 1 1/2 cups cooked black beans)
  
• 1/4 cup fresh lime juice
• 2 tablespoons minced fresh cilantro

Preparation

Heat oil in a large pot over medium-high heat. Add squash and next 6 ingredients (squash through chili powder) Sauté 5 minutes. Add broth, corn and black beans; bring to a boil. Reduce heat and simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro. Also very good with chicken or turkey.

Microwave Marshmallow Crispy Treats

1/4 cup margarine
40 regular marshmallows or 6 cups mini-mallows
6 cups Rice Krispies

Microwave margarine in a large bowl on high for 45 seconds. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until smooth. Stir after 45 seconds. Add cereal and toss. Press into buttered 9 X 13 pan.

Orange Julius

1/2 cup frozen orange juice
1 cup water
1 cup milk
1 cap of vanilla (yes, the cap from the bottle :)
1/4 cup sugar
10-12 ice cubes

Blend & enjoy!

Mexican Stuffed Shells

1 lb. lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup mild or spicy salsa
1/4 cup light sour cream
1 1/2 ounces coarsely shredded cheddar cheese
3 ounces jumbo pasta shells, cooked according to directions and drained (about 12)
1 cup shredded lettuce
1 tomato, diced

Preheat oven to 350F. Spray an 11x7" baking pan with nonstick cooking spray. In a large nonstick skillet, over medium-high heat, cook beef, onion, and garlic, stirring frequently to break up beef, until beef is brown and onion is translucent, about 5 minutes. Drain well. Add chili powder, cumin, oregano, and salt; stir to combine. Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 minutes. Remove from heat; stir in sour cream. Let cool slightly. Stuff shells evenly with meat mixture, mounding slightly. Arrange shells in prepared pan; cover with foil. Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake, uncovered, just until cheese melts, 1-2 minutes. Top shells evenly with lettuce and tomato.

White Chocolate Popcorn, Pretzels, & Peanuts

1 bag microwave popcorn (3.5 ounces)
2 cups miniature pretzel twists
1 cup dry roasted peanuts
1/2 cup dried apricots, cherries, cranberries, raisins or M&Ms
12 ounces white baking pieces or almond bark

In a very large bowl, combine popcorn, pretzels, peanuts, and M&Ms. Place white chocolate in a microwave-safe bowl. Microwave, uncovered, for 1 minute. Stir. Microwave in 30 second intervals until chocolate is melted. Pour chocolate over popcorn mixture, tossing to coat. Pour mixture onto wax paper and cool.

90-minute Bread

3 T yeast
3 cups warm water
6 T oil
6+ cups flour
3/8 cup sugar
3 tsp salt

Dissolve yeast in water and let set for 15 minutes. Add all other ingredients. Mix well. Put on floured board and let rest for 1 minute. Shape into loaves and put into loaf pans. Place in warm oven (about 170 degrees) then turn oven up to 350 degrees. When oven has warmed to 350, bake 20-25 minutes. This recipe can also be used to make cinnamon rolls.

Candy-Bar Dessert Pizza

1 package fudge brownie mix
1/2 cup water
1/4 cup cooking oil
1 egg
1 quart ice cream
ice cream toppings: butterscotch, caramel, fudge, or marshmallow
2 cups cut-up candy bars

In a large mixing bowl combine brownie mix, water, oil, and egg; stir until combined. Spread dough evenly into a greased 12-inch pizza pan. Bake in a 375 oven for 18-20 minutes. Cool.

Cut brownie into 12 wedges.

To serve: place small scoop of ice cream on top of brownie, pour topping over ice cream, sprinkle with cut-up candy bars.