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1

[Slow Cooker Meal]
Beef Barley Stew

Tossed Salad



1 pound beef stew meat
1/2 cup onion, yellow ,chopped
2 Tbsp. olive oil
3 cups beef broth
1 can tomato sauce, 15 oz.
1 1/2 cups carrots
1 rib celery
2 cloves garlic , minced

1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. pepper, black
1 1/2 cups green beans , frozen
1 1/2 cups corn , frozen

1/2 cup pearl barley


4 cups salad greens (mixed)
1/4 cup walnut pieces
1/4 cup carrots , shredded
1/4 cup onion, green , sliced
1/4 cup dried cranberries


In a skillet, brown beef and onion in oil; drain. Transfer to a 5-qt. slow cooker. Add broth, tomato sauce, carrots, celery, garlic, oregano, paprika and pepper. Cover and cook on low for 4-5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.


Toss salad greens with mixed fresh vegetables. For an added flavor, add in  some crumbled Feta or bleu cheese.

2

[Works in the oven or Slow Cooker]
Oven Roasted Chicken with Lemon & Garlic

Steamed Vegetables

Cheddar Mashed Potatoes

1 each roasting chicken
1 each lemon
2 cloves garlic , chopped
1 1/2 tsp. granular garlic
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
2 Tbsp. olive oil

2 cups mixed vegetables

1 pound potatoes, red , cut
1 tsp. sea salt

2 Tbsp. butter
3 Tbsp. sour cream
1/2 cup mild cheddar cheese , shredded

Remove giblets from the cavity of the roasting chicken. Cut lemon in half and coarsely chop fresh garlic. Place chicken wing-side down in a covered clay roasting dish or on a baking rack in a 9×13 baking pan. Using your finger, gently loosen the skin from the breast meat trying to keep the skin from tearing. Mix the dried herbs in a small bowl and sprinkle them in between the skin and the meat. Place the cut lemon and fresh garlic in the cavity of the chicken. Brush the skin with olive oil. Bake at 325 degrees (covered with foil if you are not using a covered roasting dish) until the temperature of the breast meat is 170 degrees, about 20-25 minutes per pound.


Use a vegetable steamer to steam vegetables until desired tenderness is reached. Dress with 1 tablespoon olive oil or 1 teaspoon butter, if desired.

Potatoes can be peeled or unpeeled. Cut potatoes into 1-inch cubes. Place potatoes and salt in a sauce pan and cover with water (about 1 inch above the potatoes). Bring to a boil, then reduce heat slightly to keep from boiling over. Continue to boil until potatoes prick easily with a fork. Drain the potatoes and place in a medium-sized bowl with the remaining ingredients. Use a potato masher or hand mixer to blend the potatoes to the desired consistency.

3


Shrimp Fried Rice



4 cups rice, brown basmati , cooked
2 each eggs

1 Tbsp. canola oil
1/4 cup soy sauce
1/4 cup onion, green , sliced
1 cup mixed peas and carrots , frozen
2 Tbsp. canola oil
8 oz. shrimp, cooked , cut
sea salt & pepper to taste



Heat 1 tablespoon canola oil in a deep skillet or wok over medium heat. Scramble eggs until completely cooked through. Remove eggs from pan and set aside. Use a paper towel to remove any residual egg from the pan. Increase the heat to medium-high and heat the remaining 2 tablespoons of canola oil. Add the vegetables and saute for 1 minute. Add the rice and soy sauce, stirring constantly to mix evenly and keep the rice from burning. Cook for about 5 minutes. Reduce heat to medium and add the eggs and shrimp. Continue mixing until ingredients are warmed through and evenly distributed through the rice.

Potatoes can be peeled or unpeeled. Cut potatoes into 1-inch cubes. Place potatoes and salt in a sauce pan and cover with water (about 1 inch above the potatoes). Bring to a boil, then reduce heat slightly to keep from boiling over. Continue to boil until potatoes prick easily with a fork. Drain the potatoes and place in a medium-sized bowl with the remaining ingredients. Use a potato masher or hand mixer to blend the potatoes to the desired consistency.

4

[Quick-Fix Dinner, Meatless]
Pasta Primavera

Cheesy Garlic Bread

Cheddar Mashed Potatoes

12 oz. penne pasta , dry
1 cup carrots , sliced
1 cup broccoli , chopped

1 cup cauliflower , chopped
1 cup asparagus , chopped
1 can black olives , drained
1/4 cup olive oil
1 tsp. Italian seasoning
1 clove garlic , sliced
1 cup cherry tomatoes , halved
1/2 cup Parmesan cheese , grated
sea salt & pepper to taste

1 cup mozarella cheese , shredded
4 slices ciabatta (can sub Italian bread)
2 cloves garlic , minced
2 Tbsp. butter
2 Tbsp. olive oil

4 cups salad greens (mixed)
1/4 cup walnut pieces
1/4 cup carrots , shredded
1/4 cup onion, green , sliced
1/4 cup dried cranberries


Place the carrots, broccoli, cauliflower and asparagus along with the olive oil, Italian seasoning, and sliced garlic in a resealable gallon-sized bag. Shake the bag to coat the vegetables evenly with the olive oil and seasoning. Spread the vegetables in a single layer on a foil-lined cookie sheet. Bake at 400 degrees until the vegetables are crisp-tender.

In the mean time, prepare the pasta according to the package directions. Drain the pasta and toss with the cooked vegetables, tomatoes, and black olives. Sprinkle with Parmesan cheese and serve.


Melt butter in a small bowl. Stir in olive oil and minced garlic. Brush mixture over bread slices evenly and top with shredded mozzarella cheese. Bake in a 400 degree oven for about 5 minutes or until cheese is melted and bread is toasted.

Toss salad greens with mixed fresh vegetables. For an added flavor, add in  some crumbled Feta or bleu cheese.

5

[Quick-Fix Dinner]
Baked Cod with Lemon and Dill

Roasted Potatoes with Garlic & Rosemary

Steamed Vegetables

1 pound cod fillets
2 Tbsp. lemon juice
1 Tbsp. dill

sea salt & pepper to taste

1 1/2 pounds potatoes, red
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. pepper, black
2 cloves garlic, sliced
1 tsp. dried rosemary

2 cups mixed vegetables

Preheat oven to 400 degrees. Spray a glass baking dish with non-stick spray or brush lightly with olive oil. Lay cod fillets in one layer. Sprinkle lemon juice, dill, salt and pepper over fillets. Bake until fish is opaque and flakes easily, about 10 to 15 minutes.


Preheat oven to 425°. Wash potatoes and cut them into quarters, leaving the skin on. In a large resealable bag combine potatoes, oil, salt, pepper, garlic and rosemary. Shake well until potatoes are coated. Roast uncovered in oven for 30 minutes or until potatoes are tender, turning them 2 or 3 times during cooking. Remove from oven and serve.

Use a vegetable steamer to steam vegetables until desired tenderness is reached. Dress with 1 tablespoon olive oil or 1 teaspoon butter, if desired.

6


[Leftover Makeover]
Chicken and Broccoli Braid

Tossed Salad



1 package refrigerated crescent rolls
2 cups chicken , cooked
1 1/2 cups broccoli florets
1 cup sharp cheddar cheese , shredded
2 Tbsp. mayonnaise

1/4 tsp. dried oregano
1/2 tsp. granular garlic
1 each egg


4 cups salad greens (mixed)
1/4 cup walnut pieces
1/4 cup carrots , shredded
1/4 cup onion, green , sliced
1/4 cup dried cranberries


Preheat oven to 375 degrees. On a baking stone, lay out the crescent roll dough in rectangles, pinching the seams closed so that the dough will not come apart. In a large bowl, combine chicken, broccoli, cheese, mayonnaise, oregano and garlic until well blended.

Pour the filling over the center of the dough. With a paring knife, cut the dough on either side of the filling into strips about 1 inch wide. Lay these strips over the filling, alternating sides so that the top has a “braided” appearance. Brush dough with egg. Bake for about 25 minutes, or until the crust is nicely browned.


Toss salad greens with mixed fresh vegetables. For an added flavor, add in  some crumbled Feta or bleu cheese.

7

Honey Glazed Pork Roast

Cinnamon Apples

Broccoli Salad

Meal skipped

2 pounds pork roast
1 tsp. granular garlic
1/4 cup honey
3 Tbsp. mustard, Dijon-style
1/2 tsp. pepper, black
1/2 tsp. dried thyme

2 each apple
2 Tbsp. apple juice
2 Tbsp. butter
1 tsp. cinnamon
1 Tbsp. brown sugar

1 head broccoli
2 each carrots , sliced
1 can black olives
1 can water chestnuts , sliced
1 cup cherry tomatoes , halved
3 each onion, green , sliced
1/2 cup Italian dressing

Preheat oven to 300 degrees. Lightly score pork roast with a knife to allow glaze to permeate into the meat, then place it in a baking dish. Mix together honey, mustard, and spices until well blended. Brush generously over the pork roast. Bake for 45 minutes, then turn over. Brush the other side with the remaining glaze and cook for an additional 30-45 minutes, or until the internal temperature of the meat is 170 degrees. Remove from oven and let rest for 10 minutes before slicing.


Peel, core, and thinly slice apples. Place the apple juice and butter in a skillet and warm over medium heat until butter is melted. Add apples, cinnamon, and brown sugar. Stir until apples are coated evenly and cook for about 5 minutes, or until apples are tender.

Lightly steam broccoli and carrots for 2 to 3 minutes to soften them (they will still have a slight crunch). Drain olives and sliced water chestnuts.Combine steamed vegetables and remaining ingredients in a glass bowl and toss together. Chill before serving.

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