DRY BREAD. Italian Bread, 2 slices per person

1. Black Bean and Rice Freezer Burritos, Guacamole and Salsa 2. Roasted Chicken Breasts, Broccoli and Tomato Tortellini Salad 3. Chicago Style Pizza P...
Author: Chloe Foster
3 downloads 2 Views 634KB Size
1. Black Bean and Rice Freezer Burritos, Guacamole and Salsa 2. Roasted Chicken Breasts, Broccoli and Tomato Tortellini Salad 3. Chicago Style Pizza Pot Pie, Side Salad 4. Easy Crock Pot Fajitas, Chips and Salsa 5. Grilled Chicken Stir-Fry Noodle Bowl, Mandarin Oranges 6. Tomato Soup with Grilled Cheese Croutons, Side Salad 7. Coffee Toffee Ice Cream Pie

PRODUCE

CANNED/DRY

BREAD

{Red Onion, ½ } {Garlic Cloves, 1-3}, +1, +1 {Lime Juice, 1-3 Tbs.} {Cilantro, 1 large handful} {Avocados, 1} Broccoli, 1 small bunch, + 1 small bunch Tomatoes, 3 small Basil, small handful Onion, 1 small, + ½ , + ¼ small {Side Salad} {+1} Bell Peppers, 2, + ¼ red. Carrots, 1-2 Green Onions, 2

Brown Rice, 1 ½ cups Black Beans, 2 cans Burrito Sized Tortillas, 10-15 {Whole Tomatoes, 1-15 oz can} {Jalapenos, ½ -4 oz. can} Red Wine Vinegar,1/8 cup Yeast, 1 ¼ tsp. Sugar, ½ tsp., +2 tsp., +2 Tbs. Bread Flour, 1 ¼ cups Pizza Sauce, ½ jar Flour or Corn Tortillas {Tortilla Chips} Vermicelli, ½ lb. Stir Fry Sauce, ½ bottle {Mandarin Oranges} Whole Wheat Flour, 3 Tbs. Tomato Juice, 48 oz. Toffee Chips, 1/3 cup Hot Fudge Topping, 5-6 oz. Chocolate Graham Crackers, 1 ½ cups

Italian Bread, 2 slices per person

MEAT Boneless Chicken Breasts, 3-4, +1 lb., +1/2 lb. Italian Sausage, ½ lb. REFRIGERATED Whole Wheat Cheese Tortellni, 1 package

. FROZEN Coffee Ice Cream, 2 pints

DAIRY Pepper Jack Cheese, 4 oz. Monterey Jack Cheese, 4 oz. Mozzarella Cheese, 1-1 ½ cups Butter, 1 Tbs., +2 Tbs. +butter, +6 Tbs. Toppings – sour cream, cheese, guacamole, etc Milk, 2 cups Cheese Slices, 2 per person

ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Chili Powder Garlic Powder Onion Powder Crushed Red Pepper Flakes Dried Oregano Paprika Ground Cumin Red Pepper Dried Basil Baking Soda

Black Bean and Rice Freezer Burritos Yield: 10-15 Burritos

     

1 ½ cups uncooked brown rice 2 cans black beans, rinsed and drained 1 package taco seasoning* (see recipe) 4 oz Pepper Jack cheese, shredded 4 oz Monterey Jack cheese, shredded 10-15 burrito-sized tortillas

Cook the rice according to the package directions. In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine. Fill the tortillas with the rice and beans. Wrap each burrito in plastic wrap and store in zip top freezer bags. I had enough filling to fill a few more burritos, but ran out of tortillas. To heat, microwave unwrapped on a plate. For our microwave, 1 minute and 45 seconds is a good amount of time. *Make your own taco seasoning for a more whole foods approach! Taco Seasoning         

3 Tbs. chili powder 1 1/2 tsp. garlic powder 3/4 tsp. onion powder 3/4 tsp. crushed red pepper flakes 3/4 tsp. dried oregano 1 1/2 tsp. paprika 4 ½ tsp. ground cumin 3 tsp. salt 1 1/2 teaspoon black pepper

Mix together thoroughly. Divide into three baggies. This makes the equivalent of 3 commercial sized packages. Serving Suggestion: Guacamole and Salsa

Easy Homemade Salsa

       

1 can of whole tomatoes 15 oz., drained 1/2 red onion, quartered a couple garlic cloves whole or minced (whatever you have) 1 Tbs of lime 1 tsp of salt 1 tsp of cumin a large handful of fresh cilantro (About a ½ bunch) ½ can of jalapenos (I used a 4 oz can)

Put everything in a food processor and blend until consistency is like you prefer. Serve chilled! Note – this salsa is best once it sits together a bit in the fridge. Also, I not sure how long it lasts but it has been gone in 4-5 days in my house. Guacamole    

1 ripe avocado 1 clove garlic, pressed or minced lemon or lime juice to taste salt and red pepper to taste

Slice the avocados in half and take out the pit. Mash them together with the other ingredients. I put everything in the stand mixer to do this. Adjust the seasonings as needed.

Roasted Chicken Yield: 3-4 Servings

  

3-4 boneless chicken breasts olive oil salt and pepper or desired seasoning.

Brush chicken breasts with olive oil, sprinkle with salt and pepper and any other seasoning blend you like. Roast in oven on oiled baking sheet at 425 degrees for 20-30 minutes or till chicken is cooked through. Serving Suggestion: Broccoli and Tomato Tortellini Salad Broccoli and Tomato Tortellini Salad        

1 package refrigerated whole wheat cheese tortellini 1 small bunch fresh broccoli, cut into florets about 3 small tomatoes or the equivalent in cherry or grape tomatoes ¼ cup olive oil 1/8 cup red wine vinegar 1 clove garlic, crushed Kosher salt and fresh ground pepper handful of fresh basil, chopped

Boil a big pan of water. Add the broccoli to the pot of boiling water. A minute or two later add the tortellini. The pasta only takes a couple of minutes to cook, so you can do the broccoli at the same time. Once the tortellini is done, drain the water and rinse the pasta and broccoli in cold water to stop the cooking process. Drain and place into a large bowl, along with the tomatoes. To make the dressing, combine the rest of the ingredients in a container with a tight fitting lid. Shake it all up till it’s well combined. Pour over the salad and toss to coat. You can serve this right away or refrigerate it for several hours or even the next day.

EATATHOMECOOKS.COM

Chicago Style Pizza Pot Pie Yield: 3-4 Servings

For the crust:     

1 ¼ tsp. yeast ½ cup warm water ½ tsp. sugar 1 Tbs. olive oil 1 ¼ cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust)

For the filling:        

½ lb. Italian sausage 1 small onion, diced 1 clove garlic, minced or crushed 1-1 ½ cups shredded mozzarella cheese ½ jar pizza sauce (you can freeze the other ½ jar) For top of crust: 1 Tbs. melted butter dried oregano and basil

Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage. Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat. Heavily grease a 2 quart casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out. On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 20-25 minutes. I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It’s not pretty, but it’s oh-so-good! Serving Suggestion: Side Salad

EATATHOMECOOKS.COM

Easy Crock Pot Fajitas Yield: 3-4 Servings

     

1 lb of Chicken Breasts 2 Peppers (Green, Red or Yellow), sliced ½ Onion, sliced 1/2 Package of Taco Seasoning* Flour or corn tortillas Toppings - sour cream, cheese, guacamole, etc.

Slice peppers and onions then place them on the bottom of the crock pot. Put Chicken on top of peppers and onions. Sprinkle taco seasoning on the top. Cook on low for 6-8 hrs (or high for 3-4) Shred everything up and mix together. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc. *Homemade Taco Seasoning:         

3 Tbs. chili powder 1 1/2 tsp. garlic powder 3/4 tsp. onion powder 3/4 tsp. crushed red pepper flakes 3/4 tsp. dried oregano 1 1/2 tsp. paprika 4 ½ tsp. ground cumin 3 tsp. salt 1 1/2 teaspoon black pepper

Mix together thoroughly. Divide into three baggies. This makes the equivalent of 3 commercial sized packages.

Serving Suggestion: Chips and Salsa (Use remaining salsa from earlier in the week!)

Grilled Chicken Stir Fry Noodle Bowl Yield: 3-4 Servings



½ lb. Vermicelli 




1 small Bunch broccoli, cut small 




1-2 Carrots, peeled and sliced thin 




¼ Red pepper, sliced into strips 




1 Tbs. olive oil 




½ Bottle prepared stir-fry sauce 




½ lb. Grilled chicken, sliced 




2 Green onions, chopped 


Cook the pasta according to package directions. While it’s cooking, cook the veggies in oil in a skillet over medium heat. Stir often. After several minutes, pour stir-fry sauce into the pan and add grilled chicken. Continue to heat over low heat. 
Drain pasta and put it back in the cooking pot. Pour veggies and chicken into pasta. Add green onions. Stir to combine. 
 Tip: When cutting broccoli, don’t worry about making pretty florets. Give it a rough cut, but make the pieces on the small, thin side so they will cook quickly. Serving Suggestion: Mandarin Oranges

Tomato Soup with Grilled Cheese Croutons Yield: 3-4 Servings

• • • • • • • • •

2 Tbs. butter ¼ small onion, minced 3 Tbs. whole wheat flour 1/8 tsp. baking soda 48 oz can tomato juice 2 cups milk, cold 2 tsp. sugar salt and pepper to taste Dash of garlic powder

For the Grilled Cheese Croutons • • •

2 slices Italian bread per person 2 slices cheese per person (Cheddar, American, Provolone etc) butter

Melt butter in 5 qt. soup pot. Add onion and cook over medium heat till soft. Whisk in flour and baking soda, cook 1 minute. Gradually add tomato juice, whisking to blend. Whisk in cold milk in a steady stream, very slowly. Season with sugar, salt, pepper and garlic powder. Heat to warm, but do not let boil.

For the Grilled Cheese Croutons

Make 1 grilled cheese sandwich per person, using 2 slices of cheese. Two different types is really good. Cut finished sandwiches into cubes. Separate pieces and place on cookie sheet. Bake at 275 degrees for about 10 minutes. Serve with soup.

Serving Suggestion: Side Salad

Coffee Toffee Ice Cream Pie

   

2 pints coffee ice cream ⅓ cup toffee chips 5-6 oz hot fudge topping chocolate graham cracker crust*

Soften ice cream by letting it sit on the counter for several minutes. Put ice cream in a bowl and stir with a spoon to soften it more and make it possible to spread in pie crust. Spread half of ice cream in crust. Sprinkle with half of toffee chips. Top with fudge. Dollop the fudge and spread it as best you can. Spread remaining ice cream on top of fudge. Sprinkle with remaining toffee chips. Place fudge in plastic baggie. Cut tip of baggie and squeeze fudge on top of pie in decorative pattern. Store in the freezer. Chocolate Graham Cracker Crust   

1½ cups (1½ sleeves) of chocolate graham crackers 6 Tbs. butter, melted 2 Tbs. sugar

Stir all ingredients together in a bowl. Pour into pie plate and use your hands to press to form crust. Bake 350 degrees for 8-10 minutes. Cool before filling.